Komtess - Kuchen. Cupcake "Countess of the Kitchen".

Komtess - Kuchen. Cupcake "Countess of the Kitchen".

Category: Confectionery

Kitchen: german

Ingredients
Wheat flour	250gr
Corn starch	100gr
Baking powder	10gr
Zest and juice	1orange
Butter	250gr
Vanilla sugar (vanillin)	1pack (on the tip of a knife)
Sugar	170gr
Egg	5 pieces
Dark chocolate	100gr
Glaze	200gr
Powdered sugar or white chocolate	~ 30gr

Cooking method

• Komtess - Kuchen .... "Countess of the Kitchen" or "Countess" pie is a German orange cake in an unusual serving, reminiscent of a crown. Pieces of wet buttery cake alternate with chocolate layers and always a winning combination of orange and chocolate. Having studied the recipes on Russian and German-language sites, I identified the differences:
• -Russian muffins are soaked with orange juice and liqueur, while Germans add juice and zest to the dough;
• -Russians usually bake one large flat cake and cut it into equal parts, the Germans bake immediately in the form of a cake and cut it;
• -Russians use potato starch, Germans use corn.
• 
• 
• Let's get started. Mix dry ingredients: sifted flour, starch, baking powder.
• Grate the zest of one orange without the white streak (it tastes bitter).
• Squeeze the juice out of the orange. Turn on the oven at 160 degrees + blowing hot air (or raise the temperature by 20 grams).
• 
• Beat the butter until a lighter shade (than the original).
• Add sugar, vanilla sugar (or vanillin) and beat.
• 
• Now we drive in ONE 5 eggs, each time whipping the mixture well for about 10-5 seconds, in decreasing order (that is, the first is longer, the fifth is whisk less):
• first egg
• 
• fifth egg
• 
• Pour the prepared dry ingredients and mix a little with a mixer without turning it on (as if stirring with a spoon).
• We added zest and beat with a mixer.
• Poured orange juice, whipped.
• The result is a fluffy, homogeneous dough, reminiscent of the classic biscuit.
• 
• Grease the drain on a rectangular shape about 30 cm long. butter and dust with flour, distribute the dough evenly and smooth. Put in a preheated oven for 50 minutes.
• We check the readiness of the village. stick (it should be dry), cool the cake completely on the wire rack. It will take 6-12 hours. As soon as the cake is pulled out of the mold, it is fragile, it can crack when bent, be careful when removing it from the mold. After standing, the properties change.
• 
• We prepared products for icing (according to any recipe, I do it by eye ... or use 300g dark chocolate + milk), melted the chocolate in a water bath. Prepared the icing and mixed with chocolate. I have 70% chocolate of my own production, in general, according to the recipe, it is dark, this is 55-60%.
• 
• Cut our aged cake into 6-7 pieces in length. We coat each part on one side with a chocolate mixture, laying them on their side. We coat the future bottom, turn it over and completely cover the cake with the chocolate mixture. Decorate with white chocolate or powder our Countess after cooling the chocolate glaze on the muffin. We put it in the refrigerator for cooling.
• 

The dish is designed for

1350gr

Time for preparing:

1,5h

Cooking program:

mixer, oven

Note

After complete cooling in the refrigerator, the cake is no longer wet and soft, it seems to set, at room temperature is completely different, tasty and so and so