Impressions from the OSIP Birthday Party on Nov 15, 2023

For the dough

375g grated carrots
250g flour
2 tsp baking powder
250g sugar
1 tsp cinnamon
250ml neutral oil
4 eggs
200g almonds
Chocolate to taste
Walnuts to taste

For the frosting

300g cream cheese
100g powdered sugar
1 packet of vanilla sugar
1 squeeze of lemon juice

Preparation

Mix the eggs, sugar, oil and cinnamon with a mixer. Add the carrots and almonds. Add chocolate and walnuts to taste. Mix the flour and baking powder and stir in. Pour the batter into a greased 26 cm springform pan.

Bake in a hot oven at 180 °C top/bottom heat for approx. 40 - 50 minutes. You should test the cake with a skewer and take your own oven experience into account.

For the frosting, beat the cream cheese and lemon juice with a mixer on a low setting until smooth. Beat in the powdered sugar and vanilla sugar.

Leave the cake to cool after baking. Spread the frosting all over with a spreading palette.

Source: https://www.chefkoch.de/rezepte/2654951416926884/Karottenkuchen-Rueblikuchen-oder-Moehrenkuchen.html

Oven

Preheat to 180°C fan oven

For the dough:

30g sugar 
1 egg 
120g margarine 
250g flour
1 tsp baking powder

For the filling:

5 eggs
1000g low-fat quark
600g milk (1.5%)
250g sugar
120g sunflower oil
1 pack vanilla sugar
2 pack vanilla pudding powder
1 pinch of salt
100g powdered sugar

Preparation

For the pastry, knead together the sugar, egg, margarine, flour and baking powder and then pour into a greased round baking pan (diameter 28 cm).

Separate the eggs for the filling. Mix the egg yolks, low-fat quark, milk, sugar, sunflower oil, vanilla sugar and vanilla pudding powder with a pinch of salt. Pour the mixture onto the dough and bake for 50 minutes.

After 40 minutes, beat the egg whites until stiff. When the mixture starts to stiffen, add 100g powdered sugar and continue beating until the egg whites are firm. 

Remove the cake from the oven, spread the beaten egg whites over the cake and bake for 10 more minutes. Leave the cake to cool.

Preparation time: 30 mins to 1 hour
Cooking time: 1 to 2 hours
Serves 8-10

For the cake:

250 ml (8¾ fl oz) olive oil
500 g (1lb 1oz) caster sugar
4 eggs, beaten
250 g (8¾ oz) plain flour, plus extra for dusting
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom (optional)
1 tsp sea salt
125 g (4½ oz) pecans or walnuts, coarsely chopped
500 g (1lb 1oz) carrots, peeled and grated
knob of butter, for greasing

For the mascarpone icing:

125 g (4½ oz) unsalted butter, softened
2 tsp pure vanilla extract
250 g (8¾ oz) mascarpone cheese or cream cheese
250 g (8¾ oz) icing sugar

Preparation

Preheat the oven to 170°C (325 F / Gas 3).

Put the olive oil, sugar and eggs in a bowl and stir until well mixed. Sift the flour and other dry ingredients into a second bowl and make a well in the centre. Add the egg and oil mixture and mix thoroughly until blended. Add the pecan or walnuts and carrots and mix well.

Line a 24 cm (10 in) springform cake tin with baking parchment, grease it and lightly dust with flour. Pour in the cake mixture and bake in the oven for one hour and 20 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin, then run a knife around the edge of the cake to loosen and turn out.

To make the icing, mix the butter, vanilla and mascarpone or cream cheese in a food processor or bowl. Gradually add the icing sugar and mix until smooth and creamy. Do not overmix or the icing may curdle. Spread onto the cake and make patterns in the top.

(recipe from Brooks Brown, C. (2001). New Vegetarian: 50 Fresh and Flavourful Recipes. London, UK: Ryland, Peters & Small Ltd.; Brooks Brown, C. (2002). International vegetarisch: Junge Küche von Brunch bis Partyfood. Münster: Hölker Verlag. [German Edition])

220g flour
1.5 tsp baking powder
75g white sugar
110g brown sugar
1 tsp cinnamon
1 pinch of vanilla
2 eggs 
125 ml vegetable oil
3 bananas

Mix the ingredients and bake at 160 degrees celsius for 60-75 minutes.

Ingredients

¼l neutral oil (e.g. sunflower oil)
1 jar (720 ml) of cherries
200g dark chocolate
600g flour
250g sugar
100g baking cocoa
2 sachets vanilla sugar
2 tsp baking soda
2 tsp baking powder
¼l soy drink
¼l maple syrup

Preparation

Preheat the oven (electric stove: 175 °C/convection oven: 150 °C/gas: see manufacturer). Oil a baking pan (approx. 32 x 39 cm; deep baking tray). Drain the cherries in a sieve, reserving the juice.

Chop the chocolate. Mix the flour, sugar, 100 g cocoa, vanilla sugar, bicarbonate of soda and baking powder. Mix together the soy drink, 1⁄4 l oil, syrup and 200 ml cherry juice. Stir into the flour mixture using the whisk on a mixer.

Fold in the cherries and chocolate.

Spread the batter on the baking tray and bake in a hot oven for approx. 30 minutes (the batter should still be slightly moist). Remove and leave to cool.

Cut the cake into approx. 4 cm cubes. Dust with cocoa powder. Serve with whipped cream. 

Source: https://www.lecker.de/kirsch-brownies-vom-blech-17876.html

For the dough

200g flour
80g sugar
100g margarine
1/2 sachet baking powder

For the filling

200g sugar
200g margarine
250ml plant-based drink (preferably soy)
2 sachets vanilla pudding powder
2 tubs of soy yogurt á 500g

Preparation

Knead together the flour, 80g sugar, 100g margarine and baking powder and press into the baking tin.

Mix the vegetable drink, pudding powder, 200g margarine, 200g sugar and soy yoghurt, preferably with a hand blender.

Pour everything onto the batter and bake for approx. 60 minutes at 150 degrees convection oven until the cake is golden brown.

For the dough:

375g hazelnut kernels
300g sugar
375g flour
1x baking powder
1x vanilla sugar
2-3 drops of bitter almond
3 eggs (vegan egg substitute)
1/4-1/2l milk 

For the coffee icing

1 packet of powdered sugar
1/8 cup coffee made from 2 tsp crumb coffee & boiling water
25-50 gr coconut oil (2 pieces of palmin)

Preparation

Make a batter from the ingredients. Add as much milk (or alternative) until the dough is viscous.
Grease the baking tray, place the batter on it and bake for 25 minutes at 180 degrees.
Remove the cake from the tray and leave to cool

After approx. 45 mins, make the coffee icing:
Melt the fat 
Mix sugar and fat with a fork
Gradually add the coffee and mix again and again until the icing is a creamy liquid
Spread the icing over the cake

I sign my recipies
Stefan Scherbaum