KACHEN #25 (Winter 2020) English edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. If you are interested in the entire content, you can order it here either digitally or as a paper magazine. KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
If you are interested in the entire content, you can order it here either digitally or as a paper magazine.
KACHEN is also available in newspaper shops.
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SEASONAL RECIPES<br />
NAPOLEON CAKE<br />
RUSSIAN CHRISTMAS CAKE<br />
1 cake; approx. 20 cm Ø<br />
1 hour 15 minutes<br />
40 minutes<br />
For the dough<br />
› 500 g flour<br />
› Salt<br />
› 1 tbsp baking powder<br />
› 250 g butter<br />
› ½ organic lemon peel<br />
› 1 egg<br />
› Flour, for the worktop<br />
For the cream<br />
› 1 l milk<br />
› 200 g sugar, or to taste<br />
› 4 eggs<br />
› 80 g flour<br />
› 175 g soft butter<br />
› 1 vanilla pod, pulp<br />
To serve<br />
› 1 tbsp pomegranate seeds<br />
› Icing sugar, for sprinkling<br />
› 3 rosemary sprigs, washed<br />
1 Sift the flour with the baking powder into a bowl and mix<br />
with a pinch of salt. Add the butter in small pieces and the<br />
lemon zest. Beat the egg with 200 ml of cold water, add it<br />
and quickly knead it into a smooth dough. If necessary, add<br />
a little flour or water.<br />
2 Divide the dough into nine equal portions and form into<br />
balls. Cover with aluminium foil and chill for about 2 hours.<br />
3 Preheat the oven to 210°C in convection mode. Spread<br />
the balls very thinly on a lightly floured worktop. Form<br />
circles (approx. 20 cm) using a plate or similar object. Place<br />
the dough circles on baking sheets covered with baking<br />
paper, prick several times with a fork and bake one after the<br />
other for 8 – 10 minutes each time until golden brown and<br />
leave to cool.<br />
5 For the cream, bring the milk and sugar to the boil in a<br />
saucepan while stirring. Mix the eggs and flour in a bowl.<br />
Add two ladles of milk and mix well with a whisk. Bring the<br />
rest of the milk back to the boil, then add the egg and flour<br />
mixture and continue stirring until the cream thickens. Stir<br />
in the vanilla pulp and softened butter in pieces.<br />
6 Spread the cake bases with the vanilla cream and layer<br />
them on top of each other. Spread the top and edge of the<br />
cake with the remaining cream and sprinkle the crumbs of<br />
dough all over. Store the cake in a cool room for about 12<br />
hours.<br />
7 Before serving, sprinkle the cake with pomegranate<br />
seeds, lightly dust with icing sugar and insert rosemary<br />
sprigs upside down like «fir trees».<br />
4 Knead all the remaining dough together, spread it out<br />
evenly and bake it, let it cool briefly and crumble it.<br />
27<br />
<strong>KACHEN</strong> No.25 | WINTER 20
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