Este bolo é especial e a data também. Desde pequeno que vi a minha avó na cozinha de volta desta receita, daí que a associe muito a ela. Para ela só tinha comparação ao "doce fino", à "cavaca" (de resende) e claro ao "bolo sem rival". O Bolo Alemão que esta nas preferências da minha família, serve para celebrar qualquer ocasião, principalmente aniversário e é provavelmente o meu bolo preferido. Eu não sou de bolos perfeitos e muito menos com corantes. Por isso tanto me dá que o bolo cresça e depois fique todo deformado, que seja torto, porque o sabor para mim é inigualável e para a minha avó, que faria anos hoje, era-o também.
Não sei o porque do nome, talvez venha do facto que na europa central e de leste se use muito a fécula de batata. Não foi propriamente fácil de encontrar a fécula de batata, porque se estava habituado a ir ao minimercado da Dona Lurdes na esquina e a ter lá tudo, inclusive a fécula de batata aqui não é bem assim. Mas a minha persistência valeu-me de recompensa o bolo.
8 ovos (8 gemas e 8 claras)
4 c. de sopa de açúcar
4 c. de sopa de fécula de batata
2 c. de sopa de farinha
Primeiro bater as gemas com o açúcar muito bem, até obter um creme praticamente branco (cerca de 15 minutos). De seguida vai se juntando a fécula de batata e a farinha à mistura.
Primeiro bater as gemas com o açúcar muito bem, até obter um creme praticamente branco (cerca de 15 minutos). De seguida vai se juntando a fécula de batata e a farinha à mistura.
Enquanto isso bater as claras à
parte até estarem bem presas (claras em castelo – cerca de 15 minutos). Quando
estiverem prontas juntar à mistura com uma colher de pau, só para envolver.
Por fim vai a cozer a numa forma
redonda untada com manteiga e farinha, durante 25 minutos a 220º graus.
ingredientes para o creme (para
cobrir o bolo):
4 gemas
2 c. sopa de farinha
500 ml. leite
açúcar a gosto (utilizei 3 c. de sopa)
75 gr. de manteiga
Levar a lume médio o leite com as gemas, a farinha e o açúcar. Deixar engrossar (durará cerca de 10 a 15 minutos). Quando estiver cremoso, tirar do lume e juntar a manteiga previamente batida. Deixar arrefecer antes de usar na cobertura do bolo.
Para finalizar o bolo, cortar o bolo ao meio e rechear com o creme e cobrir depois por cima também com o creme. Se desejarem podem guarnecer o bolo com amêndoas levemente torradas.
nota:
Levar a lume médio o leite com as gemas, a farinha e o açúcar. Deixar engrossar (durará cerca de 10 a 15 minutos). Quando estiver cremoso, tirar do lume e juntar a manteiga previamente batida. Deixar arrefecer antes de usar na cobertura do bolo.
Para finalizar o bolo, cortar o bolo ao meio e rechear com o creme e cobrir depois por cima também com o creme. Se desejarem podem guarnecer o bolo com amêndoas levemente torradas.
nota:
.na receita original, o bolo é
divido por 3 formas, mas eu opto sempre por usar esta táctica e fica igualmente
bom.
"German Cake"
This cake is special and the date is very special too. Since my childhood I saw my grandmother in the kitchen around this recipe, so this means much to me. For her, this recipe was too special and only compared to “doce fino”, to the “Cavaca de Resende” and of course “o bolo sem rival”. “German Cake” is one of my family favourite cakes, they use it to celebrate any occasion, especially birthdays and is probably my favourite cake. I do not like perfect cakes and especially the ones that look so fakes. So I do not care if the cake grows and then gets all deformed because the flavour is unbeatable for me and for my grandmother, who would celebrate her birthday today.
I do not know the reason of the name but probably because in Central and Eastern Europe they use a lot of potato starch. It’s not easy to find it in the supermarket and I was used to go to the minimarket just beside my home and I would always find it there but here it’s not like that. However my persistence is bigger than anything so here it is the cake.
ingredients for the cake:
"German Cake"
This cake is special and the date is very special too. Since my childhood I saw my grandmother in the kitchen around this recipe, so this means much to me. For her, this recipe was too special and only compared to “doce fino”, to the “Cavaca de Resende” and of course “o bolo sem rival”. “German Cake” is one of my family favourite cakes, they use it to celebrate any occasion, especially birthdays and is probably my favourite cake. I do not like perfect cakes and especially the ones that look so fakes. So I do not care if the cake grows and then gets all deformed because the flavour is unbeatable for me and for my grandmother, who would celebrate her birthday today.
I do not know the reason of the name but probably because in Central and Eastern Europe they use a lot of potato starch. It’s not easy to find it in the supermarket and I was used to go to the minimarket just beside my home and I would always find it there but here it’s not like that. However my persistence is bigger than anything so here it is the cake.
8 eggs (8 egg yolks, 8 egg whites)
8 tbsp. sugar
4 tbsp. potato starch
2 tbsp. plain flour
Start by mixing the sugar with the egg yolks until you have a white cream (about 15 minutes). Then start adding the potato starch and the plain flour to the mix.
Start by mixing the sugar with the egg yolks until you have a white cream (about 15 minutes). Then start adding the potato starch and the plain flour to the mix.
Meanwhile beat the egg whites separately until you have whipped eeg whites (about 15 minutes). Then fold the whites into the mixture very softly with a wooden spoon.
Finally pour the batter into a cake pan previously
greased with butter and flour and bake in the oven for 25 minutes at 220º
Celsius.
ingredients for the cream (to cover the cake):
4 egg yolks
2 tbsp. flour
500 ml. milk
sugar to taste (I used 3 tbsp.)
75 g unsalted butter
Put the milk with the egg yolks, the flour and the sugar in a saucepan on a medium heat. Cook for around 10 to 15 minutes while you keep stiring and until creamy. Remove from the heat and add the butter.
Put the milk with the egg yolks, the flour and the sugar in a saucepan on a medium heat. Cook for around 10 to 15 minutes while you keep stiring and until creamy. Remove from the heat and add the butter.
Allow the cream to cool before use.
At this point, cut the cake in half
(horizontally) and spread some cream in the middle and then cover the top of
the cake with some cream too. If you wish you can garnish the top of the cake
with lightly toasted almonds.
note:
note:
.in the original recipe the cake is divided in
3 cake pan but I always use this tactic and it is also good.
