Saturday’s Cake on Sunday

Strawberry Colada Macarons

You will need:

For the Coconut Macarons
  • 115 grams almond flour
  • 230 grams powdered sugar
  • 144 grams egg whites
  • 72 grams sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon coconut extract
For the Strawberry Buttercream*
  • 1 heaping cup diced strawberries
  • 1 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla


To make the macarons:

Sift together the almond flour and powdered sugar. (You may have to work at getting all of the almond flour through the sieve. I ended up using a spatula to press it all through.)
Combine the egg whites, sugar and salt in a large bowl (if using a hand mixer) or in the bowl of a stand mixer. Beat on low until the egg whites are frothy. Increase the speed and beat for a few minutes, then turn the speed to high and beat until the whites are very stiff and dry. Add in the coconut extract and beat another minute or so.
Pour the dry ingredients into the egg whites and using a rubber spatula, start folding in the dry ingredients. Keep folding until the mixture starts to come together. When the batter is ready, it will flow together in a lava-like consistency.
Working with half of the batter at a time, transfer it to a pastry bag fitted with a large round tip. Pipe the batter into a parchment lined baking sheet in 1 1/2-inch rounds.
Holding the sides of the pan, tap the pan firmly on the counter, then turn the pan and tap again. (This will help any air bubbles dislodge from the cookies.)
Let the pans sit on the counter for 30-45 minutes.
Meanwhile, preheat the oven to 170 C°. Bake the macarons for 15-18 minutes, or until you can cleanly peel the macaron away from the paper. Allow to cool completely on the pans.

To make the buttercream:

Place the strawberries in a blender or food processor and process until smooth. Use a sieve to strain out the seeds and place the strawberry puree in a small pan. Bring to a simmer over medium heat, and stirring frequently, cook until it reduces by half. Remove from the heat and cool completely.
Beat the butter until light and fluffy. Add in 1 cup of the powdered sugar and the vanilla and beat on low until combined. Add in 1/3 of the strawberry puree and beat to combine, followed by 1 more cup of powdered sugar. Repeat with another 1/3 of the puree and 1 cup of powdered sugar. Add in the remaining 1/3 of the strawberry puree, beating until combined, and then the remaining 1/2 cup of powdered sugar. Beat until light and fluffy. Add a few drops of red food coloring if desired to enhance the color.

To assemble the macarons:

Take 2 similar sized macarons and pipe or spread some of the buttercream onto the flat side of one of the cookies. Place the flat side of the second cookie down on the buttercream. Repeat with the remaining cookies. Macarons are best once they have aged at least a day. Store in an airtight container in the fridge. Let them come to room temperature, about 20-30 minutes, before eating. They also freeze very well.

Saturday’s Cake

Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

You will need:

1 ¼ cups all purpose flour,
1/2 teaspoon salt, 1 cup of sugar,
½ cup unsalted butter, softened, 1 egg,
2 teaspoons cocoa powder,
2 teaspoons liquid red food coloring,
½ cup buttermilk, 1 teaspoon vanilla,
¼ teaspoon baking soda, 2 teaspoons cider vinegar

Cream Cheese Frosting:
4 ounces cream cheese, softened,
1 teaspoon pure vanilla extract,
1 cup sifted confectioners’ sugar,
3-4 tablespoons milk (or more for drizzling consistency)
Preheat oven to 350/170 C° degrees. Grease and lightly flour (or use baking spray) 6 mini bundt pans. In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg and mix well. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture. Mix in the vanilla extract.

In a small bowl, mix the red food coloring and cocoa powder until a paste forms. Add this to the batter and mix well. In another small bowl, mix together the baking soda and cider vinegar. It will foam. Add to the batter immediately and mix until well combined in batter.

Divide the batter evenly into the prepared pans. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when touched. Let cool for 5-10 minutes in pan and then turn out on wire racks and cool completely.

In a large mixing bowl, beat the cream cheese and vanilla until smooth. Add the sugar and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. If the frosting is too thick, add milk to loosen to drizzle consistency.

Drizzle the frosting over the cakes. Decorate with sprinkles and hearts.

Saturday’s Cake

Ohne Titel
You will need

3/4 c warm milk, 1 T yeast, 1/4 c + 2 tsp sugar, 4 c flour, 5 large eggs,
2 sticks of chilled butter, sliced thinly, dash of salt (if using unsalted butter)

In a large mixing bowl (of stand mixer), combine yeast, 2 tsp sugar and milk. Allow to stand for 5 minutes.

Stir in 1 1/2 c flour and 1/4 c sugar. Turn mixer to high and add in 1 egg. Mix well and add in 1 c flour. Mix well. Add in 2 eggs and mix for about 5 minutes or until thoroughly combined. Add another 1 c flour. Beat well. Add 1 egg and beat on low for 2 minutes and then beat on high for 2 minutes. Finally, add in 1/2 c flour, mixing well after the addition and follow that with the last 1 egg. Beat for 5 minutes.

Gradually beat in butter, one slice at a time. Beat well after each addition and mix until butter is incorporated into the dough. *Small/tiny chunks of butter are fine as long as they are smaller than the size of a pea. 

Place dough in a buttered bowl. Cover with greased plastic wrap first and then a large blanket. Place in a draft-free area. Allow to rise for 1 hour and 15 minutes. Punch down edges and gather dough together. Divide dough into 12 equal parts (each part will be about 1.5-2″ in diameter). Shape each part into a ball (dough will be very “wet/loose”) and place in greased muffin pan. Cover with the plastic wrap and blanket and allow to rise another 1 hour.

Preheat oven to 175 C°. Bake for 11-12 minutes until lightly golden on top.

Bon Appètit!

Saturday’s Cake

Für den Teig:

150 g Mehl
75 g Butter
2 EL Puderzucker
1 Prise Salz

Für die Füllung:

400 g Schokolade (wer mag, kann auch noch Früchte pürieren und unterschmischen)
100 g Zucker
125 g Sahne
4 Eier

So wird’s gemacht:

Ofen auf 200°C vorheizen. Die Zutaten für den Teig zu einem geschmeidigen Mürbeteig verarbeiten – falls der Teig zu bröselig ist, einfach ein kleines bisschen Wasser oder Milch hinzugeben. Den Teig dünn ausrollen, in eine Form legen und mit einer Gabel mehrfach einstechen. Für 10 Minuten backen und falls er anfängt sich zu wölben, noch mal mit der Gabel einstechen.

In der Zwischenzeit Schokolade schmelzen. Zu den anderen Zutaten hinzufügen und mit einem Schneebesen verrühren. In den vorgebackenen Teig füllen. Die Ofentemperatur auf 150°C reduzieren und die Tarte für etwa 40 Minuten backen.


Saturday’s Cake

Let's Gugel

Buttermilch Gugelhupf

So wird’s gemacht

400 ml Buttermilch
2 TL Natron
600 g Mehl
400 g Zucker
echte Vanille je nach Geschmack
320 g Butter
100 g geriebene Haselnüsse
Abrieb einer Zitrone
2 TL Backpulver
4 EL Zitronensaft
4 Eier

Buttermilch und Natron verrühren und ziehen lassen. Bitte eine große Schüssel verwenden! Butter, Zucker, Vanille, Zitronenschale einige Minuten verrühren, Eier und Zitronensaft unterrühren, Backpulver und Mehl sieben, Haselnüsse zugeben und unter die Buttermischung geben, Buttermilch zugeben, Gugelhupfform ausbuttern und ausbröseln. Bei 180 C° für ca. 55 Minuten backen.

Den heutigen Saturday’s Cake widme ich der lieben KL, die heute Geburtstag hat.

Herzlichen Glückwunsch!