Cakes have been around for several hundred years, and this baked treat remains highly popular to this day. However, over time, the recipes have been refined, the ingredients improved and the methods made easier. Although some quite old preparations have been passed down to the present day, the following principle applies above all: use only the best and freshest ingredients if the cake is really to turn out well. We have summarized more tips and tricks here:
Tips and tricks for delicious cake enjoyment
Reducing fat when baking cakes
Of course there is no cake without fat, because fat is, as is well known, a flavor carrier. With low-fat or yogurt butter you can achieve the same effect, while also saving a few calories. A look at the packaging tells the baker how much less fat this butter variant contains.
Dough becomes juicier
All too often, we are denied the enjoyment of a particularly delicious piece of cake when the dough has become far too dry. But it doesn't have to be that way – with a little finely grated carrots or zucchini you can give the cake a wonderfully moist touch. Simply leave out a little butter and add the grated vegetables instead. The result: less fat, but more freshness.
Easily release the cake from the pan
Many amateur bakers have problems removing the cake from the pan after baking. Anyone who chooses a silicone baking pan will no longer have to worry about this in the future. The advantage: these pans do not need to be greased and dusted with flour. They are also very flexible and allow the baked goods to slide out perfectly once cooled.
Replacing chocolate when baking cakes
Nothing is more delicious than a little calorie bomb. Chocolate, nuts and the like in particular put the finishing touch on baked goods – as if the cake, with its wheat flour, butter and sugar, were not already high enough in calories. For a nut cake, instead of butter, you can also use a cup of low-fat quark or yogurt for example. The same also applies to sinful chocolate cake. This does not detract from the taste, but provides an additional kick of freshness.
Fresh fruit for the cake
A fruity cake is not only delicious; it also makes the whole baked treat lighter and juicier. With fresh fruit, you should pay attention to the core and remove stems and seeds well. If you choose fruit from a jar or can, you should let those fruits drain very well. The cake batter could become too mushy, resulting in nothing more than a soggy cake.
Reduced-fat dairy products for the cake
Whipping cream, soured milk and crème fraîche are rich – even if they taste good, they also contain plenty of calories. If you switch to yogurt, low-fat quark or buttermilk the baked goods taste just as good, but have a lower fat content.
Choose light cake batters
Pound cakes and shortcrust pastry tend to fall into the category of “heavy cakes.” Yeast dough, meringue or sponge batter, on the other hand, are different. Here you can work with little or no fat at all. The batter also becomes light and airy and tastes fresh.
Read also: Tips to make sure the cake turns out well
Image by Janine, meinhaushalt.at
