Mrs. Prosch’s Olde Bakery XIII: Letzte Chance – Rhabarberkuchen

Ich wollte schon den ganzen “Sommer” Rhabarberkuchen backen, aber immer kam etwas dazwischen – oder es fühlte sich einfach nicht sommerlich genug an.

Dann entdeckte ich den Blog Mara’s Wunderland, und damit auch ein Kuchenrezept, bei dem mir das Wasser im Mund zusammenlief:


Rhabarber und Pudding? Großartig!

Das musste ausprobiert werden. Und wenn auch die Saison offiziell vorbei ist, dies war meine letzte Chance – also ran an die roten Stangen!

Erst habe ich rezeptgetreu mein Mehl gewogen. Da ich kein Krentenkacker bin, war ich auch mit 203 g zufrieden.


Ich schüttete das Mehl auf meine saubere Arbeitsplatte und forme ein kleines, gemütliches Nest


um im Anschluss sanft ein Ei in die Mitte zu setzen. Es wusste kaum, wie ihm geschah!


Und das war auch gut so, denn nachdem ich eine Prise Salz, den Zucker und die Butter dazu gegeben hatte, zerknetete ich alles zu einem wohlgeformten Ball, der danach in Haushaltsfolie gewickelt in den Kühlschrank wanderte.

Ich bereitete den Pudding nach Packungsanweisung zu und deckte ihn mit Haushaltsfolie zu – und zwar so, dass die Folie direkt auf dem Pudding liegt. So bildet sich keine fiese Haut.

Der Teigball nahm ich aus dem Kühlschrank und legte ihn, befreit von seiner Hülle, auf die mit Mehl bestreute Arbeitsplatte.


Er sah das Nudelholz kaum kommen und war, schwupps, zu einem Kreis ausgerollt:


Dieser wurde vorsichtig in meine vertrauenswürdige Tarteform überwiesen, wo er es sich allerdings nicht lange gemütlich machen konnte – die Gabel nahte!


Nachdem ich den Teig angemessen zerlöchert hatte, war es Zeit, die restlichen Zutaten zu sammeln. Also, Pudding abdecken, Rhabarber gründlich waschen und dazu holen:


Dann ab mit dem Pudding in die Form, am besten einen Teigschaber zur Hilfe holen, damit auch der letzte Puddingrest den Weg auf den Teig findet. Den Rhabarber nach Augenmaß passend zuschneiden und auf dem Pudding verteilen. Herrlich!


Das Ganze habe ich dann für 30 Min. bei 175° Umluft in den Backofen gesteckt – und diesen Blogpost angefangen.

Hätte ich dies nicht getan, wäre der Kuchen wohl weniger braun geworden – so what! Tadaa:


Der Kuchen ist tatsächlich so lecker, wie von Mara angekündigt!


Deshalb habe ich ihn auch beim “Testen” mehr inhaliert, als gegessen.


Ich empfehle dringend ein schleuniges Nachbacken – solange noch nicht der letzte Rhabarber aus der Obstabteilung und vom Markt verschwunden ist.

Ihr könnt Mara für das genaue Rezept besuchen – ich wette, ihr findet dort noch viele andere, tolle Anleitungen.

Ansonsten, für ganz eilige Nachbacker, ist hier die Zutatenliste:

Für den Mürbeteig

  • 200 g Mehl
  • 1 Ei
  • 1 Prise Salz
  • 100 g kalte Butter
  • 70 g Zucker

Für die Füllung

  • 1 Packung Vanillepuddingpulver (Ich benutzte gern Dr. Oetker – auch wenn ich für den Hinweis nicht bezahlt werde, obwohl ich es eigentlich sollte ;))
  • 500 ml Milch
  • 2 EL Zucker
  • ~ 3 Stangen Rhabarber (hat bei mir genau hingehauen)

Mrs. Prosch’s Olde Bakery: the Fail Edition

Today I finally tackled “Mission Fondant”.
And I failed miserably.

This recipe made it sound oh so simple.

And everything went well as I was microwaving the fudge out of my marshmallows. But everything went downhill with adding the powdered sugar.

First, my mixer got stuck. I waved it off and decided to mix it with my hands, so I got out my latex gloves and started kneading.

Within seconds the gloves were eaten off my hands by what I refer to as “the Blob”. I painstakingly took the gloves off and tossed them, then I continued with bare hands.


This was when I started to get afraid. I’ve never before felt fear during baking, at least nothing worse than “Have I bought enough eggs?”.

Today I feared, if not for my life, then for my hands. The gloopy hard mass stuck to them like it never wanted to let go. Like it wanted to eat me.

I even started to fear for my wedding ring, because I thought the blob’s superhuman sucking strength would absorb my ring’s diamond. Stupid blob! Diamonds are not food!


I not only wasted two packages of powdered sugar, I even sacrificed my bag of marshmallows that I had kept hidden for next year’s camping event.

And for what?

For this:



A ghostly white blob, hard as stone.

And something not seen in the picture, namely my dreams of a fondant-covered wedding cake with intricate fondant designs.

Marshmallow fondant, you crushed my dreams. I will not take this sitting down. I will fight, oh how I will fight! And if it’s the last thing I’ll do in this lifetime!



Mrs. Prosch’s Olde Bakery XI: Lemon Curd slices

As announced, I got up early at a reasonable time on Saturday to bake lemon curd slices. The recipe called for a rectangular baking pan, but I don’t have one of those and thought my trusted Tchibo pie pan would suffice. It did 🙂

I used one of lecker’s recipes, as usual:




As you can see, this recipe is considered as “very easy” and “cheap”, which isn’t any indicator as to how yummi it is, for I’d rather have one slice of this cake than four pieces of Blackforest gateau!

These are the things you need:



You needn’t make the lemon curd by yourself, but it is really easy and I suppose much nicer than store bought curd.

Prepare your pan and get rollin’. First you butter it. Butter it like there’s no tomorrow. I usually use a papertowel with a nice dollop of butter, like my mom used to



Then you can throw in some flour



Because the bottom of the pan isn’t attached to the rest you can see the holes my thumbs made.

Classy, I know.

Moving on. Fill the pan with your dough:



The recipe calls for 15 minutes of baking, but it took about 20 to be done all the way through.

After the sugar-lemonjuice glaze, it looked like this


I’ve never been a big fan of glaze, but this is pretty, no?



Looking at this, I’m sorry that we ate the last of it during Sunday’s rugby match

Mrs. Prosch’s Olde Bakery X: Lemon Curd

It’s been awhile since my last baking extravaganza in May, when I baked the infamous rainbow cake. A lot has happened since then, albeit not on the baking front. For one, I am now maid of honour to the rainbow-cake-birthdaygirl! And I was asked to bake the couple’s wedding cake to which I answered:

“Challenge accepted!”

Which has been followed by sleepless nights and moments of “I can’t do this, was I crazy to say yes?”, followed by other moments when I was like “Kowabunga, I got this!”.

But this is not about the wedding cake, there will be posts about that, once the whole secrecy is over.

This is about my friend’s (semi-)annual DVD-girls-night and its culinary aspects. See, everyone brings something to the table. This year, to the surprise of everyone, I said: “I’ll bring a cake”. Surprising indeed 😉

I flicked through my recipes and found one for “lemon slices”, which sounded perfect for these late summer days we’ve been enjoying this week.

The recipe called for lemon curd (glass). Where the fudge can I get this? Certainly not in my regular supermarket. Heck, I thought, I’ll just make some.

After some googling I found “Joy of Baking” and this recipe. Not only did they tell my what lemon curd is, they also explained for what it is used, what aspects you’d have to be careful about and how long you can keep it in the fridge. Then, after explaining the whole procedure, they followed with a short and easy-to-understand instruction:

“Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.


Sorosky, Marlene, Easy Entertaining with Marlene Sorosky, Harper Collins. New York: 1988.

Here’s the recipe, if you’re not lucky enough to attend our DVD night and might want to make some yourself:

Lemon Curd Recipe:

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

What stumped me for a second was the stainless steel bowl. I don’t have one of those! I ended up using a small pot on top of a bigger one with the hot water, and it worked just fine.

I whisked and whisked till the curd thickened and lost its see-through quality. It became a lovely, cloudy yellow and lost the foamy glaze it had before.

I was so excited to pour it into my little mason jar that I almost forgot to add the butter!

Good thing I have this funnel, otherwise I couldn’t have gotten the good stuff into the tiny jar

Once I had it all inside I added the soft butter I had forgotten  before and gave it a good stir. Fortunately, It hadn’t been too late.

Look at it: doesn’t it look like sunshine in a jar?

After posting this I’ll return to the kitchen to make the pie, which you’ll see in the next post. Its’ recipe only calls for three table spoons of lemon curd, so I’ll have to figure out what to do with the rest. Any suggestions?

Mrs. Prosch’s Olde Bakery IX: Rainbow Cake

Today was a friend’s birthday and she deserved something nice and pretty. Since she got a pocket knife as a gift, albeit a pretty one, something special was warranted, something girly.

In the last months my dreams were haunted by technicolour cupcakes like those:

Oooh, pretty!

When my favourite cooking magazine‘s last edition had a rainbow cake in it I knew I had to try it.

I tweaked the recipe a bit and went for buttercream instead of whipped cream – I just had to call my mother for my grandma’s recipe 🙂

The dough had to be divided into five parts, meticulously measured by yours truly, and coloured with simple food colouring.

Then I baked each layer individually, let them cool off and put them atop of each other. Some cherry marmalade went into the middle parts, so the layers stuck more and the cake was a bit juicier.

Not very pretty yet, right? That’s because the layers aren’t evenly thick, a job only achievable by cutting the excesses off – who has the time for that?

That’s right, I don’t! I’ve got buttercream to make!

Already looks nicer, doesn’t it?

You can almost taste the buttery vanilla on the tip of your tongue, can’t you? Thought so.

The best part of the cake: when still uncut it is pretty on the outside, but it’s nothing compared to the beauty you find upon slicing it open. And you can’t say that for many things.

Lookit: All sweet and virgin-y

The fun part was when the birthday-girl saw her cake and happily exclaimed: “Oh look, a princess-cake!” But then, when it was cut open, her reaction was topped and there were “oohs” and “aaahs” galore, what a surprise!

I mean, seriously: Those innards, peeking out of the cream? Wowiez. Definitely worth the work.

Mmh boy, that was yummy. After this post I really wish I’d taken home another piece… not that there were many left 😉

I could think that it was because the cake was delicious… But I have the nagging suspicion that the guests were only curious to find out if they’d have any similarities with the famous nyan-cat the next morning 😉