DOI: 10.25592/dgs.corpus-4.0-text-1181014

1181014 (hb04): Process Description

Topics Food and Beverage: Baking Cake

Time Translation Translation Moderator
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I’ll talk/
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[Towards M] Can I talk about the topic?
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I’ll tell you about my favourite cake and how to make it/
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The gingerbread heart.
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No. My favourite cake, the one I like most, of which I’m a fan.
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L/
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Ah, yours.
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You know what cake I’m such a fan of? It’s a chocolate cake.
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So, how do you start making it?
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Of course I first need a cake bottom that has chocolate in it. That means/
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You know, sponge cake batter, do you know that?
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Mixed, R-Ü-H-R [from rühren, lit. to stir or to mix] batter. Okay, what is that exactly?
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Typically, you beat sugar and egg yolk together.
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I put the flour into a sieve, I have already prepared that for sieving.
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The flour may not have any lumps. That’s why you sieve it and then mix it in.
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When the mixture is good and ready, you add two or three tablespoons of cocoa powder.
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Then you mix it well.
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Then I take ice cream, no, no ice cream.
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I take the egg white that I have already beaten stiff.
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You add it to the batter and mix it all together, mix it by hand.
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Don’t use the mixer but fold it in gently by hand.
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Otherwise the stiffened egg white would collapse. To prevent that from happening, you have to fold it in like this.
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That’s how you handle beaten egg whites.
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When the batter is ready, you put it in the oven for about 20 minutes at 200 degrees [Celsius].
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And then you start. Um.
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You could take M-A-S-C-A-R-P-O-N-E or curd.
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But it actually doesn’t matter. Take crème fraîche, curd or mascarpone.
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I usually take curd. I put it in the bowl/
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What is that? Do you mean ‘quark’ [curd]? You sign CURD? Weird.
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Curd. Q-U-A-R-K [curd]. I sign CURD. Sorry, CURD is a family sign.
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I stir the curd. Then I melt the chocolate.
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I take dark and milk chocolate.
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Using only milk chocolate would be too sweet, I don’t like that.
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That’s why I take half of each kind and mix them.
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I add a little butter and let it all melt.
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When it’s done, nice and creamy, I pour it in the bowl and stir vigorously.
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To the curd?
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Yes, I add it to the curd. You stir them together.
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Then I add heavy cream and mix it all well.
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When it’s done, I put the mixture in the fridge.
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Then I prepare the chocolate. I grate it into fine crumbs.
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That takes a while, but eventually it’s done. Great.
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Then the cake bottom is done and I/
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I take it out of the oven and let it cool off. Then/
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Is it light-coloured? The dough is light, isn’t it. No, dark. Right, you added cocoa powder.
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No, dark. Because of the cocoa powder. Yes, exactly. That’s why the bottom is already dark.
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The cake bottom is quite thick, that’s why I cut it in half horizontally and by that I get two cake layers.
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I take one layer, good. On it, I spread all of the mixed dough. When that is done/
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Yes, actually I do that in a high-sided cake pan to prevent the mixture from flowing out. The pan keeps it together.
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Yes, the cake pan.
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So, the cake bottom is in there, I put the mixture on top, and on top of that I carefully place the second layer of the cake.
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Lastly, I like to use G-E-L-A-T-I-N-E [gelatin]. That makes it hard.
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But there is some danger of contracting BSE because of the gelatin.
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What? BS?
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G-E/
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Danger of B-S-E. Because of the G-E-L-A-T-I-N-E. That means/
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Well, gelatin is clear. It comes from cows. I don’t know exactly how it is made and what it consists of.
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If you add it, it thickens and stabilises the cake so nothing flows out.
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I use that last. I add one layer of that on top and after that the cake is done.
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You can spread what is left over on top and all around the cake, so that it looks nice.
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Yes, you can put it all over the cake.
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Then it’s ready. Now I put the cake in the fridge for a while.
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After two or three hours it’s ready and you take off the cake pan.
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You take off the cake pan and sprinkle the grated chocolate on top. Nice and generous, so that it covers the cake. And that’s it.
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You could put candles on it or add other decorations.
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And that is it. It’s quite simple, right?

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