Why did you choose your forum name plus photos of our kitchens

[gertbysea]

My next questions is .... how do you get the cake out of the preserving jar without wrecking it?

Thzt is easy, i coat the inside of the jar with butter and then i dust it with almond powder (powdered in the Wiz ofcourse), but i make sure the edges are completely grease and almond free to make sure the sealing is ok when canning...  I open the jar and apply one short shake (my jars are slightly conic) and it just comes out!

Well colour me amazed!  Gert

[mcmich]

Would appreciate a step by step on this one Stef.

[Emme]

Would appreciate a step by step on this one Stef.

Me too Stef, and would love to hear more on your canning methods.

GHM.  Love your kitchen and wish I had your bench space.

Marie

[stef]

This is a none thermomix cake recipe.. I will put it in the none thermomix recipe area too.

250 gr butter
250 gr selfraising flour
250 gr sugar
4 eggs, separated
Vanilla-essence (home made : half several vanilla pods lengthwise and put them in a bottle of vodka..  Put this in a dark place for a few weeks before using)
A pinch of salt

Almondpowder and butter for the cans

Put butter (roomtemp) in a kitchen machine and whip untill the mixture turns pale and the sugar is resorbed.
Add egg yolks, vanilla essence and salt and mix well.  Keep the machine running and add flour spoon by spoon.

Beat the eggwhites to stiff peaks and gently fold them in the cake mixture.. Do this very slowly to make sure the air stays in.

Take spotless clean conic canning jars, butter them inside (up to 2 cm from the top) and coat with almond powder. This wil make it easier to remove the cake later! Make sure the edges of the jars are completely clean. Fill the jars with the cake mixture, about 1/3th of the volume maximum..  The cake will raise !

Seal the jars and put them in a canning device.. Bring the water to 100 degrees and sterilize tue cans for an hour from there.

Remove and let cool...

Enjoy!

[mcmich]

Thanx Stef, I haven't canned before, although will give the cake a go.

[nonomix]

Thanks Steph. Do you think I could sterilise in a bain marie in the oven instead? I don't have a canning device...

[snappy]

Stef, that is amazing!  I am just getting into preserving but i never thought to preserve a cake.  I don't have any conical jars at the moment - mine are all larger at the bottom and a small neck which means a cake would not slide out easily.  As soon as i get one, i am trying this!!!!

I would love to see some of your recipes in the preserving section if you would like to share.

Nonomix, i preserve in a water bath - which is a big stockpot with a rack to prevent the glass jars from touching the bottom - fill til the water is about 1cm over the top of the bottles and bring to the boil.

[Frozzie]

Wow thx stef.. Interesting way of cooking a cake.. Have you tried other variations or just a standard quatre quart?? Are you going to do your book in english?? Sounds interesting and im sure it would be popular especially in todays age where allergies and intolerances are greatly increasing..

[stef]

Wow thx stef.. Interesting way of cooking a cake.. Have you tried other variations or just a standard quatre quart?? Are you going to do your book in english?? Sounds interesting and im sure it would be popular especially in todays age where allergies and intolerances are greatly increasing..

Thanks Steph. Do you think I could sterilise in a bain marie in the oven instead? I don't have a canning device...

About the canning au bain marie in the oven.. it should work, but i have no experience with that.. i prefer the method where pots are completely submerged in water..  you can use a big pot on the stove, but you have to put a gridle or something at the bottom and some cloths between the cans to make sure they do not hit eachother while cooking.  Remember, in all cases the time starts as soon as the water has reached 100 °...

The book wil not be in english, i am afraid,  my english is too thick to translate it myself..  lol i spend ages on translating some of my recipes here..  but at least, you can be sure that each and everyone of my recipes has been tested and is working

[snappy]

Stef we really appreciate your effort in translating your recipes!  There have been some delicious ones

[nonomix]

Thanks guys about your method of sterilising. I will look into it (but first, I would need to find proper jars and that might be an easy task!!)

[Merrilyn]

Nonomix, I get my preserving jars from ebay.  Look for Ball  Mason jars.  They have a wide mouth jar which could be used for cake preserving.

[nonomix]

Thanks a bunch Merrilyn 

[stef]

The breeder just sent us a new pucture of Luka.. He is coming in friday!

[Merrilyn]

Awww he's so cute Stef.  Give him a big hug from all of us.