So a friend of mine's girlfriend visited Iceland and fell in love with a cake they make there.  I do not know the name but she was able to get the recipe from the bakery.  My problem is a specific ingrediant "gluten" which I am not sure what they are asking for.  Below is what was sent to me.  Anyone ever hear of this?  I would really like to try to make it but really need help getting this together.  They also sent me a picture I posted below if it helps. 

Appreciate any help (I don't know any Icslandic's to ask)

!!!!!!!!!now remember that recipe is for 20 cakes!!!!!!!!!!

8kg egg
160g vanilla drops
5kg sugar
260g Colcoa (you can skip this tho...)
200 gluten
120 matarsóti :) (baking soda)
1,2kg kartöflumjöl :) (Potato flour)
3,1kg flour
800g coco
800g flórsykur :) (Icing sugar)

and just whip that together and put on some baking
paper or whatever.

Baked in an oven for 10 min at 240c°

Now that was the cake it self and for the cream... you
need about 450 grams on one cake but the recipe is
kinda big..

25 kg butter
25 kg icingsugar
750g vanilla drops

stir together nice and easy..
!!!!!!!!!!now remember that recipe is for 20 cakes!!!!!!!!!!

Tis the season for the Danish Kringle!  Does anyone have a recipe?

I bake a lot and have for years. I have only been experimenting with sourdough for about eight months though and have a question for those who are more experienced.

Except for a chocolate chip cookie recipe posted by PaddyL, any cakes, banana breads, muffins, brownies etc.  that I have made using sourdough have come out too dry.  This has happened if I follow the recipe exactly and when I have altered it.  I do not have this problem with regular quick breads, muffins etc.  Only when I use sourdough.  The recipes are not all sourdough, they just call for some to be added in addition to everything else. I don't want to add lots of additional fats to everything.  Do sourdough enhanced recipes cook faster?  That's the only thing that just occurred to me.

Thanks for any thoughts.

Marni

http://www.thefreshloaf.com/node/9648/my-first-cinnamon-roll

Here is a picture of my first attempt to make cinnamon rolls. My attempt took a twist.My first Cinnamon Roll: My first Cinnamon Roll ( more like a twist) tastes great.

Evil, evil, wickedness.  Do you know what that recipe has done to my diet?  SO GOOD!!!  And not terribly difficult to make or assemble.  The cinnamon chips add so much.  I got mine from the King Arthur website.  I made mine without the chocolate in the icing.  I will save that for the next time.  I hope to get a picture posted later today.  My officemates are very annoyed with me for ruining their diets.  I just tried to explain that I am kicking off the American holiday eating season a couple of weeks early. ;-}

Anne

And here are the photos (hopefully).

 The officemates claim they can't eat a whole one.

 Fresh from the oven and iced.

Someone dug in.

I am interested in some croissants and found this recipe. For those pros out there does this look incorrect with the milk to flour ratio? I think I am over thinking it since it is in lbs and ounces. Brain bubbles today!!

http://www.cookshow.com/recette-video/croissants-pain-au-chocolat-206 

this is 100% white rye flour baked at 225 for 2 hours

Honey cake2

I made an almond cake this week and it was very flat and heavy. It dropped completely in the middle. Tasted good though, with a chewy texture.

Quantities: 200g of each butter and sugar, 4 eggs, 150g sr flour, 100g ground almonds. A recipe from one of my cookery books.

I've searched on Google and came up with a variety of recipes, some with much less fat and sugar to dry ingredients,one with only eggyolks, 115G ground almondsand icing sugar, 85g plain flour, and some melted butter.

Would be grateful for good recipes for a light spongey almond cake from you baking experts.

pastis gascon or croustade

Ingredients for 6 little ones:

3  apples peeled,and thinly sliced

6 tablespoon armagnac or calvados)

3 tablespoons butter

fillo dough 12*12 cm.  thawed

6 tablespoon sugar & 1 sachet vanilla sugar, mixed

lemon zest

bakingpaper & 6 egg baking rings (10 cm diameter) brushed with butter  

evening before:

         marinate apples in Armagnac (or  calvados).

next morning:

 lay out the fillo dough on your workspace and brush with butter, both sides.

drape one sheet of the fillo over the egg ring with the edges hanging over the sides evenly  and put a bit sugar on it

continue to do this with additional sheets of the dough, turning each so that the sheets overlap a bit in the middle and overhang the egg baking rings all around.

Dont forget to dust with sugar again. (reserving 1 sheet for the top of each ring)

strain apples and discard armagnac.

 put appleslices in the rings and sprinkle the apples with 1 teaspoon lemon zest each.

fold the hanging edges of the pastry over the apples and fold the remaining sheet of pastry in

sugar again.

¾ h before needed:

 preheat oven at 190°C bake for 30-35 minutes, until the top is golden.

 serve warm.

http://www.flickr.com/photos/9191909@N07/2974627998/

Babke from "A Blessing of Bread" by Maggie Glezer

Babke, cut

Babke, slice

This is for Janedo, who seems to check in with TFL before she eats breakfast. ;-)

 I've wanted to find a recipe for a yeasted coffee cake that I really liked. I've had a babke in mind, but have not found a lot of recipes. I found this one in Maggie Glezer's "A Blessing of Bread," and it sounded good.

 My verdict is that the bread is excellent, but the filling is waaaaaay too sweet. It has sugar (a cup), cocoa, a bit of cinnamon, raisins and chocolate bits. Oh, yeah. And 1/4 lb. of butter. I cut down on the raisins and chocolate, and still waaaay too sweet.

 If anyone has a favorite recipe for babke that is wonderful and not too sweet, I'd love to try it.

David