Styrian cake with lingonberry and pumpkin seed oil

Category: Confectionery
Kitchen: german
Styrian cake with lingonberry and pumpkin seed oil

Ingredients

Eggs 5 pieces
Powdered sugar 150 g
Pumpkin seed oil 200 ml
Water 12 tbsp
Flour 300 g
Baking powder 2 h l
Lingonberries + rum (cognac) 8 tbsp
Impregnation
Water 100 ml
Sugar 50-70 g
Rum (cognac) from lingonberry liqueur 1-2 tbsp
Ganache in oil
Chocolate 100 g
Butter 50 g
Cream1
Cream 33-35% 300-400 ml
Powdered sugar 100 g
Cream2
Cream cheese 400-500 g
Butter 150 g
Powdered sugar 150 g

Cooking method

  • Styrian cake with lingonberry and pumpkin seed oilBeat the whites until they become thick foam.
  • Styrian cake with lingonberry and pumpkin seed oilWhisk the egg yolks and icing sugar in a separate container.
  • Styrian cake with lingonberry and pumpkin seed oilContinuing to beat the yolks, add a little pumpkin seed oil
  • Styrian cake with lingonberry and pumpkin seed oilThen gradually add water (I insisted water on amaranth - I wanted to get an interesting color of the cake). Beat everything into a homogeneous foamy mass
  • Styrian cake with lingonberry and pumpkin seed oilGently stir in the whipped proteins with a spatula in several steps
  • Styrian cake with lingonberry and pumpkin seed oilSift flour with baking powder and mix. Then gently, also in several steps, intervene by folding
  • Styrian cake with lingonberry and pumpkin seed oilThe dough is tender and airy. Transfer it to a prepared form and bake in an oven preheated to 180 degrees for about 50 minutes until a dry skewer. Cool the finished cake in the form until warm on the wire rack, carefully remove from the mold and cool completely on the wire rack. Then wrap in plastic wrap and refrigerate for several hours
  • Styrian cake with lingonberry and pumpkin seed oilSoak lingonberries in rum or cognac for a few days. To soak the cake, boil the syrup: pour water into a saucepan, add sugar, bring to a boil and cook for about 5 minutes. Turn off the stove and add the lingonberry alcohol
  • Styrian cake with lingonberry and pumpkin seed oilBefore assembling the cake, beat the cold cream with powdered sugar and hard peaks
  • Styrian cake with lingonberry and pumpkin seed oilTake the cake out of the refrigerator and cut into three pieces. Here is such a perforated cake. Soak each cake with syrup as the cake is assembled
  • Styrian cake with lingonberry and pumpkin seed oilApply cream on the cake
  • Styrian cake with lingonberry and pumpkin seed oilPut some of the lingonberry from the tincture on top of the cream.
  • Cover with the second crust, soak, put the cream and lingonberries, cover with the third crust
  • Styrian cake with lingonberry and pumpkin seed oilApply the cream in a thin layer on the entire surface of the cake and put the cake in the refrigerator at least overnight
  • Styrian cake with lingonberry and pumpkin seed oilThis is what the cake looked like the next day
  • Styrian cake with lingonberry and pumpkin seed oilI have been making butter ganache lately for a rough leveling of the cake. It keeps its shape very well and the cake does not crack. For the ganache, melt the chocolate (I took the white one) in a water bath, cool a little and add the butter, cut into pieces. Stir and beat well at the highest mixer speed. It turns out such a homogeneous and plastic cream
  • Styrian cake with lingonberry and pumpkin seed oilLine the cake with ganache and refrigerate
  • Styrian cake with lingonberry and pumpkin seed oilDuring this time, prepare cream cheese: place soft butter in a container and beat it white and until it increases in volume
  • Styrian cake with lingonberry and pumpkin seed oilContinuing to beat butter, add powdered sugar
  • Styrian cake with lingonberry and pumpkin seed oilAdd cream cheese and beat until smooth. The cream can be colored as you like (I chose yellow) and decorate the cake
  • Styrian cake with lingonberry and pumpkin seed oil
  • Styrian cake with lingonberry and pumpkin seed oil

The dish is designed for

6-10 servings

Cooking program:

Oven, stove

Note

The recipe is taken from the chefkoch.de website.
The original recipe uses Styrian pumpkin seed oil, but I replaced it with what I found.

gawala
Elena_KamchElena cakes don't smell like pumpkin oil? All the same, real pumpkin oil from Styria has a pronounced aroma .. and 200ml is still decent .. And the cake is beautiful ..
Elena_Kamch
Galina, the cakes do not smell. And I really liked the taste
I was looking for oil for a very long time. We have a problem just to buy pumpkin seed oil, but Styrian oil is completely unrealistic. So I took what I found.
200ml is a lot, I agree. I also doubted it.But the recipe was translated from a German site, so I decided to trust and bake.
I liked the result
gawala
Quote: Elena_Kamch
Styrian is completely unreal Therefore I took what I found.
That's why I asked about butter. Real pumpkin seed oil from black pumpkin, specifically from Styria, very aromatic ..
Elena_Kamch
Galina, as soon as I have such butter, I will definitely make this cake
In the original recipe, it is Styrian oil that is indicated in the composition. Probably a cake for pumpkin seed lovers
gawala
Quote: Elena_Kamch
as soon as I have such oil
Welkam to Austria.
Elena_Kamch
Quote: gawala
Welkam to Austria
This is me yes, I want someday
I'll fill it with oil!
gawala
Quote: Elena_Kamch
I'll fill it with oil!
Hang down, as you get ready, I'll give you some good oil, straight from Styria ..
Elena_Kamch
Quote: gawala
straight from Styria ..
Wow! Now I will want twice!
Galinamaybe you can bake at least half of the cake with the right butter and tell me how it tastes?
It would be very interesting!
gawala
Quote: Elena_Kamch
maybe bake at least half of the cake with the right butter and tell me how it tastes?
Elena, to be honest, for me this is a complicated recipe. I haven’t baked cakes for a long time .. But if I’ll get myself together, I’ll definitely write what happens .. In general, pumpkin seed oil cannot be heated, fried on it, only cold in salads ..
Elena_Kamch
Quote: gawala
pumpkin seed oil cannot be heated, fried on it,
Yes, like mustard, as I understand it ...
But if it suddenly works out with a cake, I will be very grateful
gawala
Quote: Elena_Kamch
But if it suddenly works out with a cake, I will be very grateful
Agreed ..
Elena_Kamch
Thank you!
Nagira
Elena_Kamch,
Len, how wrong I was! looking through the column to the right on the "Styrian trace" decided that this is a recipe Gala ...
3 years ago, in 2015, she "played" with Styrian oil and I was hooked, I was looking for it for a long time ...
I recently got it ...
I haven't tried it in pastry yet, only in pumpkin soup and salads - it's so special ...
And very expensive - a 250 ml bottle of about a thousand rubles, I have this
Styrian cake with lingonberry and pumpkin seed oil
Quote: Elena_Kamch
I insisted water on amaranth - I wanted to get an interesting color of the cake
That's just at Gala I was attracted by the color - and all because of the oil, it would certainly have painted the cakes beautiful green. Look at her Styrian cream, she baked a cake, but there butter is not in the dough, but in the glaze - Pumpkin seed cake with apricot jam... In the cake recipe, she just told (wow, enticing!) About this Austrian specialty and showed the oil itself.

And there is also an earlier recipe (2014) from Oli-Rada-dms Austrian pumpkin cream soup, but then we still did not know about green Styrian oil, and Olya complains:
I couldn't get the taste of the soup that I had a chance to taste in a small Austrian restaurant. This recipe opened my eyes to the missing ingredient, pumpkin seed oil.

So it would be interesting to experiment with different recipes, maybe I'll find time for this.
The only embarrassing thing in your beautiful cake is the amount of butter ... it's somehow costly to put the whole bottle into the cakes ... Why did I look for and buy, though expensive - only 15 ml is needed in the cream, 2 tablespoons in the soup ... Why am I, Len - did you find your recipe from the Germans? This is not a typo, by any chance?
Elena_Kamch
Nagira, Irina, thanks for such an extended addition!
All these recipes I saw Interesting!
The site in the note indicated, as I understand it, it is German. I did not achieve the recipe for which country's cuisine (my daughter translated for me).
Honestly, if I were you, I would not convert such a precious oil into a 200 ml cake - this is almost a whole bottle!




Quote: Nagira
a bottle of 250 ml about a thousand rubles
I bought 250 ml from Russia for 700 rubles
Nagira
Quote: Elena_Kamch
I did not achieve the recipe for which country's cuisine (my daughter translated for me)
So if this site is German and Styria in Austria ... they had to indicate the regional affiliation, the Germans are punctual ... although there may not be the Germans who expose recipes
So you can safely attribute the recipe to Austrian cuisine, well, who, besides the Styrians themselves, can not regret so much special oil
Len, if you want, I'll clean up the previous post (well, the links are not to your recipes)

Quote: Elena_Kamch
Honestly, if I were you, I would not convert such a precious oil into a 200 ml cake - this is almost a whole bottle!
So what I'm grieving about, of course, I won't raise my hand so much ... I like it very much my husband and I have combined a week of carrot juice with this oil, a teaspoon to a glass of juice
gawala
Quote: Nagira
This is not a typo, by any chance?
200 ml. oils. Not a typo, I found this recipe ..
The question is asked to the author of the recipe, they say, does the cake smell like butter? No, it doesn't smell at all, light nutty aroma. This is the answer.

Elena_Kamch
Quote: Nagira
Well, who besides the Styrians themselves can not regret so much special oil
I think so
Quote: Nagira
links not to your recipes
To be honest, I don't care
If it is possible according to the rules, then let them stay Conveniently, recipes with the oil of the same name in one topic




Quote: gawala
I found this recipe ..
Galina, and what cream is there? I realized that some more special cream is coming ...
Nagira
Quote: gawala
200 ml. oils. Not a typo
well....
gawala
Quote: Elena_Kamch
I realized that some more special cream is coming ...
Yes, they are.
QimiQ Vanillegeschmack
Styrian cake with lingonberry and pumpkin seed oil
probably this recipe.

tps: //www.chefkoch.de/rezepte/603321160056819/Steirische-Preiselbeer-Kuerbiskernoeltorte.html

Elena_Kamch
Quote: gawala
QimiQ Vanillegeschmack
And what is their composition?
gawala
Quote: Elena_Kamch
And what is their composition?
cream (16.2% fat, fat content is different, they have up to 36%.), sugar, gelatin, starch, aroma vanilla extract, beta-carotene dye.
Elena_Kamch
Thank you! Exactly, specific ...
gawala
Elena_Kamch, Elena, they should be sold in Russia.
Confectionery cream "Kvimik"
Kapet
Quote: Elena_Kamch
Probably for fans of pumpkin flavor cake
Not ... Styrian pumpkin seed oil has no pumpkin flavor. I speak responsibly, because sometimes I buy it to drive bile on an empty stomach, clean the liver, so to speak ... But the smell of this oil ... Ours cannot be compared in smell ... special, - seeds without any peel. And the color of the oil turns out to be a deep deep green ...
We can find this on sale:
Styrian cake with lingonberry and pumpkin seed oil
And the cake is just awesome !!! There are no words, only drooling on the beard ...
gawala
Quote: Kapet
Styrian pumpkin seed oil has no pumpkin flavor
The taste of roasted pumpkin seeds.
Quote: Kapet
There, the Styrian Austrians have a special pumpkin variety,
This is the so-called Black Pumpkin.
Kapet
Quote: gawala
The taste of roasted pumpkin seeds.
Yes ... the taste of seeds and the taste of pumpkin are different things ...
gawala
Quote: Kapet
The taste of seeds and the taste of pumpkin are different things ...
Somehow I haven’t come across pumpkin oil with pumpkin flavor. True, we buy the production of Styrian or they bring us from Styria ..
And so. yes useful ..
Elena_Kamch
Quote: Kapet
the cake is just awesome !!!
Kapet, Constantin, Thank you so much! I tried to
Quote: gawala
Black pumpkin.
How much did I learn about oil Thank you
Why was Kamchatka deprived of such wonderful oil?
gawala
Quote: Elena_Kamch
Why was Kamchatka deprived of such wonderful oil?
I'm not sure that there is such oil in the Russian Federation, if there is, then there is a high probability of a fake. Any label can be applied .. It is produced too little to saturate other countries. I know this from my husband. Well, as if not to trust him, I have no reason ..
Elena_Kamch
Galina,
Quote: gawala
Too little is produced
I think so
Like real olive, they say you won't find them here .. Some labels ..
gawala
Elena_Kamch, Elena, come to Austria. We will provide real oil.
Kapet
Quote: gawala
I'm not sure that there is such oil in the Russian Federation, if there is, then there is a high probability of a fake.
Here, in Kiev, I met (and sometimes buy) such Styrian Pelzmann oil only in one place - the Le Silpo delicacy market,

🔗


where there are a bunch of exclusive grocery products from all over the world, and a priori there can be no fakes. And it costs, an infection, expensive ... But it's worth it ... Our local oils, including those from pumpkin seeds, are on the shelves nearby. That is, there is something to compare with ... Yes, it is decently cheaper, but the taste, color, and smell are not the same ... As if a good fragrant oil was blended in half with some neutral refined oil ...

Elena_Kamch, if you don't get to Austria, then stop by us in Kiev - I will treat you with a bottle of such oil ...
Or maybe not only oils ...
Elena_Kamch
Quote: gawala
come to Austria
Galina, as soon as possible - we will definitely come!

My husband has never been to Europe


Quote: Kapet
visit us in Kiev
Constantin, Thanks for the offer! They say you have a beautiful city
If you have such butter, how about baking a cake?
gawala
Quote: Elena_Kamch
And it is, the infection, expensive.
Yes, this oil is expensive.

Now they began to plant such a pumpkin in our area. decently so planted in areas .. I have not tried. they brought me two bottles, but they will go to my mother. For her, it’s medicine.

Elena_Kamch
Quote: gawala
The question is asked to the author of the recipe, they say, does the cake smell like butter? No, it doesn't smell at all, light nutty aroma. This is the answer.
gawala, Galina, thanks for the addition! A very necessary clarification!
So I didn’t taste the oil at all. A very interesting biscuit turned out
gawala
Quote: Elena_Kamch
A very interesting biscuit turned out
Well, what? I went to do it .. Then I'll tell you what happened ..
Elena_Kamch
Quote: gawala
I went to do it ..

Now I can't find a place for myself from waiting ...
With real oil !!!
gawala
Quote: Elena_Kamch
Now I can't find a place for myself from waiting ...
With real oil !!!
The oven is already heating up.
The only thing is that I will make a small portion and the cream will be yoghurt .. But the main thing for me is to try the cake myself with real butter.
Elena_Kamch
Quote: gawala
I will make a small portion
Of course! Just to try and see how it goes
gawala
Elena_KamchThe cake is green and it smells of fried seeds. Hot yet ..
Today is the day of Kamchatka. On a "low start" bread made from rye and whole grain flour at a low temperature ..
Elena_Kamch
Quote: gawala
Today is the day of Kamchatka
Interesting name!
Let it cool down! According to the classics, it should be greenish Pistachio paste would still be in cream So that in the same color scheme with the cake were

Quote: gawala
On a "low start" bread made from rye and whole grain flour at a low temperature ..
Also wondering how it will turn out
gawala
Quote: Elena_Kamch
According to the classics, he should be greenish
In the grass Grasshopper sat. Such a green one ..
Styrian cake with lingonberry and pumpkin seed oil
Elena_Kamch
ABOUT!!! What a handsome!!! What holes I liked them too! Soaked well
Galina, thank you very much for such responsiveness and experiments with the biscuit!
Now this thread has a sponge cake with real Styrian oil!
gawala
Quote: Elena_Kamch
experiments with biscuit!
Well, that's actually what happened ..
The biscuit is completely one-to-one according to the recipe, however, reduced the proportions ..
The impregnation and cream were made based on the preferences of the home. Impregnation: defrosted plum, punctured with a blender, water, sugar, all boiled together and rum extract added. Cream: two jars of plum yogurt with a fat content of 7.9%, three plates of gelatin and 50 ml of milk for blooming gelatin, 1 tsp of powder for whipping yogurt.
I almost always make this kind of cream. I also add cream, if there is one, but today they were not, and in general they are not needed.
The cake is not wet, it is moist and pleasant, as I like. Really light and pleasant taste of nuts (the aunt did not lie in the German recipe) ... Plum yogurt went very well with the biscuit .. In general, I liked the cake .. In the evening my husband will take a sample. I think that he will also like it .. In short, there is now where to attach pumpkin seed oil, if suddenly its surplus is formed .. And it sometimes forms ..
Elena, thanks for the recipe!

Styrian cake with lingonberry and pumpkin seed oil
Elena_Kamch
Galina, made me happy !!!
Happiness is there! And he comes here in such, seemingly, little things, but at the same time, very important points
Thanks for trying the recipe! And sometimes it is necessary to attach excess oil too
I hope my husband will be happy. The cake will be soaked until the evening.
gawala
Quote: Elena_Kamch
And sometimes it is necessary to attach excess oil too
It's a shame to say, but we attach the remains to his tractor .. I bought oil, worth it, worth it, we don't use it. Well where is it? The husband takes in the tractor pours.
Elena_Kamch
Blimey! Why does a tractor need it?
It tastes better in a cake
gawala
Quote: Elena_Kamch
Blimey! Why does a tractor need it?
In the engine or wherever the oil is poured .. The tractor does not care what kind of oil. From Styria or from a nearby gas station ..
It's a pity to throw it away, but it was just right in the tractor ... it was. Now the tractor will probably be interrupted ...
Elena_Kamch
You have a gourmet tractor!

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