Review

Donauwellen Cupcakes & ,,Zeit zum BACKEN!“

Einer meiner Lieblingskuchen ist die Donauwelle. Schon damals vor Jahren, als ich noch nicht alleine backen durfte, hat meine Mutter mit mir diesen Kuchen oft gebacken. Auch getarnt als Schneewittchenkuchen, mit einer Kirschglasur, statt der Schokolade. Aber eins ist klar, mir kommt nur eine Donauwelle mit Schokoladenhaube ins Haus ! 🙂

Ich war richtig entzückt als ich im Buch ,,BACKEN!“ von Christine Bergmayer die Donauwellen Cupcakes gesichtet habe, denn ein ganzen Blech Donauwelle ist nicht auf die schnelle gebacken und wäre für unseren vier-köpfigen Haushalt einfach zu viel. Umso mehr freue ich mich über die absolut geniale Idee, die Donauwelle in Cupcakeförmchen zu backen. Ich komme auf viele verrückte und kreative Einfälle, aber daran habe nicht mal ich gedacht. 😉 Manchmal muss man gar nicht so umständlich denken um ans Ziel zu gelangen.

Ich stelle euch nun erstmal meinen neuen Schatz im Bücherregal vor und für alle, die es schaffen bis zum Ende zu lesen, wartet das tolle Rezept der Donauwellen Cupcakes! 




Schnelle Informationen zum Buch:
Backen! von Christine Bergmayer
Erschienen im Südwest-Verlag, 20. Oktober 2014
208 Seiten mit vielen Tipps, um die 89 Rezepte und über 100 Farbfotos
ISBN: 978-3-517-09271-3
Preis: in D 24,99€ und in AT 25,70€
Zu kaufen direkt beim Südwest-Verlag, auf Amazon oder in jeder Buchhandlung


Auf den ersten Blick:
Schon nach dem ersten Durchblättern ist mir aufgefallen, dass das Buch ein tolles Standard-Backwerk ist. Die Rezepte werden gut erklärt und meistens ist auch ein passendes Farbfoto dazu abgebildet.


Auf den ersten Seiten haben wir ein ausführliches Inhaltsverzeichnis, wo alle Leckereien des Buches eingetragen sind, gleich danach eine Einleitung, die eher die kleine Back-Geschichte der Autorin erzählt. Es ist sehr spannend zu lesen wie die Autorin zum Backen gekommen ist und wo sie ihre Leidenschaft schon nachgehen konnte. Egal ob in Hamburg, in London bei Peggy Porschen – sie erlaubt uns einen kleinen Einblick in ihre Back-Vergangenheit.


Anschließend folgen Tipps und Tricks und etwas ganz tolles, nämlich Aromen zum Selbermachen.
In diesem Buch wird kein Fertigteig verwendet, was ich sehr gut finde, denn leider gibt es auch einige Backbücher, wo immer mal zu Fertigteigen gegriffen wird. In dem Buch von Christine Bergmayer lernen wir alle Teige selbst herzustellen und frisch zu verarbeiten. Dies kann für manche etwas aufwendig und schwierig wirken, aber durch die tollen Erklärungen erhält man schon fast eine Gelinggarantie.

Folgende Kapitel gibt es:
1. Mürbeteig
2. Hefeteig
3. Geblätterter Teig
3. Brandteig
4. Biskuit
5. Rührteig
6. Weihnachten
7. Reisegebäck
8. Pimp your Cake

Wir erhalten Grundrezepte zum Mürbeteig, Hefeteig, Brandteig und viele weitere.
Und natürlich auch über diese hinaus, denn Birnen-Ingwer-Pie, Brioche, Apfelkörbchen, Himbeereis Windbeutel, Käsesahne Cupcakes Erdnuss-Schoko-Kleckse sind alles andere als Rezepte, die man schon oft gehört hat.


Ich habe ein Lieblingskapitel und eines, wo ich es sehr toll finde, dass es im Buch vorhanden ist.
Wie soll es auch anders zu dieser Jahreszeit sein, fasziniert mich sehr das Weihnachts-Kapitel. ich habe gleich ganz viele Inspirationen für meine Weihnachtsbäckerei bekommen. Sehr toll finde ich, dass sich das Buch auch mit der Tortendekoration beschäftigt. Egal ob Zuckerblüten, Icing, Fondant, Marzipan-Pilze, das Pimp your Cake Kapitel schneidet an einen aktuellen Trend an und gibt, auch wenn dies kein Buch zur Tortendekoration ersetzen kann, kleine Tipps und Rezepte zum Ausprobieren

Abschließend, am Ende des Buches, findet man ein Rezeptregister und eine kleine Danksagung.


Mein Urteil vom Buch:
Mir gefällt die farbliche Gestaltung des Buches. Man hat einen klaren Faden, der sich durch das ganze Buch zieht und es leicht verständlich macht. Auch vegane Rezepte haben sich in das Buch geschlichen und viele andere Rezepte sind durch austauschen weniger Zutaten „veganisierbar“.
Natürlich kann es möglich sein, dass man das ein oder andere Grundrezept schon kennt, aber dafür hat man dann wiederum ganz viele andere tolle Weiterführungen und neue Kreationen, die man aus den Grundrezepten herstellen kann.  Zwei klitzekleine Kritikpunkte gibt es, mir fehlt eine Kalorienangabe und leider gibt es nicht zu jeden Rezept ein Foto. Wenn jemand von euch auf der Suche nach einen Backbuch mit Klassiker, tollen neuen Rezepten und viele Tricks ist, dann ist das Buch von Christine Bergmayer sehr gut für euch geeignet und ihr werdet sehr viel Freude damit haben.

Donauwellen Cupcakes
aus dem Buch ,,BACKEN!“ Seite 134 (Kapitel Rührteig)
 
 

Für 12 Cupcakes
Folgende Zutaten werden Benötigt:
Für den Teig:
200g Sauerkirschen (tiefgekühlt oder aus dem Glas)
150g Butter
120g Zucker
1 Prise Salz
3 Eier, M
150g Mehl
1 TL Backpulver
1 EL Kakaopulver  (ich habe 2 EL genommen)

Für die Creme:
160g Butter
2 EL Vanillezucker
60g Puderzucker/Staubzucker
100g Vanillejoghurt

150g Zartbitter-Kuvertüre
50g Kokosfett (Ceres, Palmin…)

Außerdem:
1 Muffinblech
12 Papierförmchen
1 Spritzbeutel mit einer 10mm Lochtülle

Zubereitung:
Den Backofen auf 180°C Ober-/Unterhitze vorheizen. Die Kirschen aus dem Glas abtropfen lassen/ die tiefgekühlten Kirschen auftauen lassen.
Für den Teig: Die Butter in Stücke schneiden und im heißen Wasserbad ein Drittel der Butter schmelzen lassen. Zucker und Salz zugeben und mehrere Minuten dickschaumig aufschlagen, das geht am besten in einer Küchenmaschine. Eier nach und nach zugeben. Mehl und Backpulver sieben und vorsichtig unterheben. Die Papierförmchen in des Muffinblech geben. Je 1 Esslöffel Teig in jedes Förmchen geben. Kakaopulver über den restlichen Teig sieben und unterheben. Den Schokoladenteig auf die Förmchen verteilen und die Kirschen in den Teig drücken.



Im Ofen, mittlere Schiene bei 180°C 25 bis 30 Minuten backen. Anschließend noch warm aus der Form nehmen und abkühlen lassen.
Für die Creme: Die Butter in Stücke schneiden und in einem Wasserbad bis knapp zur Hälfte schmelzen lassen. Vanillezucker hinzugeben und dickschaumig aufschlagen, ca. 5 Minuten. Erst den Puder-/Staubzucker zugeben, dann löffelweise den Vanillejoghurt. Die Creme in den Spritzbeutel füllen und flache Tupfen auf die abgekühlten Cupcakes spritzen. Diese müssen nun für 1 Stunde in den Kühlschrank. Anschließend die Kuvertüre und das Kokosfett grob hacken und im Wasserbad schmelzen lassen, dabei nicht vergessen umzurühren. Die Cupcakes kopfüber in die Kuvertüre tauchen und den Guss fest werden lassen.

Haltbar sind die leckeren Cupcakes 2-3 Tage, doch bei uns waren sie in wenigen Minuten verspeist. 😉

Übrigens könnt ihr das Rezept perfekt veganisieren. Statt Butter nehmt ihr Alsan, Die Eier lasst ihr einfach weg und nehmt dafür 8 EL warmes Wasser. 1 Päckchen Backpulver statt nur den 1 EL Backpulver. Vanillejoghurt von Alpro und ihr bekommt die Donauwellen Cupcakes ganz schnell vegan. 

Danke an den Südwest-Verlag, der mir das Buch für die Rezension zur Verfügung gestellt hat! 
 
Alle Links zu Amazon sind Affiliatelinks.

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