Negerkuesse(Mohrenkopf)recipe?
Sabine
Sure hope so!!
Sabine
andrew + stefanie freeston
Sabine wrote:
Hi, this recipe doesn't use waffers, I saw some recipes for
Mohrenkopf-/Negerkusstorte on 'die Rezeptsammlung', but none for
Mohrenkoepfe itself. Regards Stefanie Mohrenkoepfe (makes 12-14)
4 eggyolks
4 Tbls hot water
150g fine sugar
1 packet vanille-sugar (or essence)
4 eggwhites
100g flour
50g wheat- or cornstarch
1 tsp baking powder
Filling:
1/4 ltr milk
2 Tbls vanille-pudding powder (not the instant type) (or use custard
powder)
50g fine sugar
pinch salt
4 leaves gelantine
1/4 ltr cream
Glaze: 200g baking chocolate (semi bitter)
Cream eggyolks with water, sugar and vanille sugar until foamy. Beat
eggwhites until stiff, fold with flour, starch and baking powder under
the egg yolk mass. Grease Mohrenkopf forms very well (you might be able
to use small muffin pans) and fill 2/3 with the dough.
Bake about 15 minutes at 180-200C.
After baking loose the Mohrenkoepfe on the sides , cool on a wire rack
and hole out lightly from below. Stir custard powder with some of the
milk, bring the rest of the milk together with sugar and salt to boil.
Stir in the custard milk, bring again to boil shortly and add/dissolve
the soaked gelantine. Stir frequently whilst the mass is cooling. Fold
in whipped cream before the gelantine is setting. Pipe filling into
mohrenkoepfe, set 2 together.
Cut chocolate into small pieces and dissolve at small heat in a
waterbath. Glaze Mohrenkoepfe with it.
Sabine
? and for the gelantin: I never saw the sheet gelantine here in Canada
before, they only have the powder one in little pouches, would you know
which quantity to use?
Sabine
Carmen Bartels
> Wow! Thanks ,this sounds good! 2 more questions: would that be "cake flour"
> ? and for the gelantin: I never saw the sheet gelantine here in Canada
> before, they only have the powder one in little pouches, would you know
> which quantity to use?
>
I am not Stephanie but maybe i can help you too.
Normally 6 sheet of gelantine are recommended for 0.5l (2 Cup) of
fluids. Ground up gelantine in little bags is good for the same amount.
So I would work with 2/3 of a bag of gelantine for first try.
Carmen,
knowing what she will buy tomorrow (Mohrenkoepfe, yum yum)
--
Carmen Bartels elfgar@OSB, elfgar@Xyllomer
ca...@squirrel.han.de caba@irc
andrew + stefanie freeston
This might not give the best results, but I am happy enough with it. You might
be better off, asking someone living in Germany (there are some in this group),
how much grams 1 sheet of gelatine is. Regards Stefanie
Sabine wrote:
> Wow! Thanks ,this sounds good! 2 more questions: would that be "cake flour"
> ? and for the gelantin: I never saw the sheet gelantine here in Canada
> before, they only have the powder one in little pouches, would you know
> which quantity to use?
Sabine
Kaari Jae
>
> Sabine <s...@istar.ca> wrote:
> > Wow! Thanks ,this sounds good! 2 more questions: would that be "cake flour"
> > ? and for the gelantin: I never saw the sheet gelantine here in Canada
> > before, they only have the powder one in little pouches, would you know
> > which quantity to use?
> >
>
> Normally 6 sheet of gelantine are recommended for 0.5l (2 Cup) of
> fluids. Ground up gelantine in little bags is good for the same amount.
> So I would work with 2/3 of a bag of gelantine for first try.
>
> Carmen,
> knowing what she will buy tomorrow (Mohrenkoepfe, yum yum)
>
> --
Hmm in the Frozen North Negerkuesse are actually made of left over
cookies which are crumbled up and rolled up to balls, with some added
fat and maybe egg white. These balls are then rolled in chocolate and
covered with chocolate streusel. But no gelatine as far as I know.
Kaari
--
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Carmen Bartels
>
> Hmm in the Frozen North Negerkuesse are actually made of left over
> cookies which are crumbled up and rolled up to balls, with some added
> fat and maybe egg white. These balls are then rolled in chocolate and
> covered with chocolate streusel. But no gelatine as far as I know.
>
What you describe are called Rumkugeln here. Crumbled up cookies, raw
dough, sugar, rum (or as I guess rum flavour), cocoa is mixed and formed
into balls that then are rolled in chocolate streusel. Depending on the
bakery this stuff is either awful or a delight. And yes, the dough IS
eaten raw and most likely contains raw eggs as well ;-)
Carmen,
who eats about one Rumkugel each quarter