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Braided yeast bread
Ingredients: Basic dough as above, plus
1 egg
Preparation: Make a basic dough as
described above, but with one addi-
tional egg. After the dough has been
kneaded again, divide into three parts,
roll into long strips and braid to form a
loaf. Cover the baking sheet with bak-
ing paper, place the braided dough on
baking sheet, brush on the egg and let
rise again. Bake the braided bread at the
second level from the bottom at 180 °C
with top and bottom heat for about 45
minutes.
Chocolate mocha cake
Ingredients for a springform pan with a
diameter of 18 cm (single form)
Ingredients for the crust:
3 eggs, 100 g sugar, 1 envelope vanilla
sugar, 1 tsp baking powder, 125 g flour,
25 g (1 TBSP) corn starch
For the crème:
3 TBSP ground coffee, ¼ l boiling wa-
ter, 200 g sweet cream, 8 TBSP sugar,
3 TBSP corn starch, 350 g soft butter,
100 g grated semi-sweet chocolate,
chocolate leaves and flakes
Preparation: Separate the eggs and beat
the egg yolk with the sugar and vanilla
sugar until very foamy. Beat the egg
white until stiff and put on top of the egg
mass. Combine the flour with the bak-
ing powder and sift with the corn starch
over the batter. Fold in carefully. Spoon
the batter into the buttered and floured
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cake pan. Insert the grate at the bot-
tom level in the oven and place the cake
pan on the grate. Preheat the oven to
170°C and bake about 35 minutes with
top and bottom heat. Allow the base to
cool thoroughly (over night if necessary)
and slice horizontally into three slices.
Pour boiling water over the coffee, steep
and strain. Mix the corn starch with a
little water. Bring the coffee to a boil,
add the grated chocolate and stir in the
corn starch. Whip with a wire whisk un-
til the mass thickens. Remove the pot
from the stove, let the coffee crème cool
somewhat and fold in the egg yolk. Allow
the crème to cool. Beat the butter until
foamy and mix in the coffee crème one
spoon at a time. Spread 3/4 of the coffee
crème on the bottom and middle cake
layer. Place one layer on top of the other,
spread the remaining crème on the top
layer and decorate. Decorate the cake
with chocolate leaves and flakes and
chill before serving. TIP: If you prefer a
sweeter cake, use milk chocolate instead
of semi-sweet chocolate. If the mocha
butter crème curdles, put the bowl with
the crème in warm water and mix with a
wire whisk until smooth.
Cream puffs and éclairs
Ingredients for the choux pastry:
1/8 l water, 75 g flour, 1 pinch salt, 25 g
butter, 2 eggs, baking paper
Suggestions for fillings:
Filling 1: 1/4 l milk, 1/2 envelope choc-
olate powder, 1 heaped tsp instant cof-
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