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Source: „Dr.Oetker Modetorten von A-Z“, Dr. Oetker Verlag, 2009, page 75  (ISBN 978-3-7670-0521-1)

Nippon Juice Cuts

Total:

E: 60g, F: 247g, Kh: 599g, kJ: 20476, kcal: 4885

For the dough:

- 175g wheat flour

- ½ level teaspoon Dr. Oetker Backin

- 80g sugar

- 1 package Dr. Oetker vanilla sugar

- 80g butter or margarine

- 2 tablespoons water

For the filling:

- 8 sheets of white gelatin

- 2 packages Dr. Oetker pudding powder / cream

- 80g sugar

- 600ml orange juice

- 250ml (¼l carrot juice)

- 1 package Dr. Oetker Finesse / orange

- 400g whipped cream

- 2 packages Dr. Oetker vanilla sugar

For spreading:

- 4 tablespoons orange jam

For garnishing:

- 13 Nippon (chocolate rice bites)

- 1 orange

Preparation time: 50 minutes without cooling

Baking time: about 15 minutes

1. Pre-heat baking oven.

- Upper/Lower heat: about 200°C

- Hot air: about 180°C

2. For the dough, mix the flour with baking powder and put in a mixing bowl. Add remaining ingredients and mix thoroughly using hand mixer with dough hook, first on lowest, then on fastest speed. Knead the dough briefly on the work surface slightly dusted with flour. If it sticks, wrap it in plastic cling wrap and chill it for a while.

3. Roll out the dough on a baking sheet (greased, covered with baking paper) to make a square bottom (approx. 25x25cm). Afterwards, place the baking frame exactly around it. Prick the bottom several times with a fork. Push the baking sheet into the pre-heated baking oven and bake the dough for about 15 minutes.

4. Place the bottom with the baking frame on the baking sheet on a cake rack and cool.

5. Soak the gelatin for the filling according to package instructions. Mix the pudding powder with sugar and bring to a boil with about 6 tablespoons of the orange juice. Take off cooking spot and stir in the stirred pudding powder with a whisk. Place the pudding back to the cooking spot and bring it to a boil for at least 1 minute while stirring. Press the gelatin out slightly and dissolve in the hot pudding. Stir in the carrot juice and aroma and allow the pudding to cool while stirring occasionally.

6. Whisk the cream with the vanilla sugar until stiff. Using the hand mixer, stir the cooled pudding with the whisk until creamy and briefly stir in the stiffened cream. Boil down the orange jam for 1-2 minutes in a pot, spread it immediately on the bottom and allow to cool. Add the filling to the baking frame, spread smoothly and distribute the Nippon chocolate-covered rice bites on the pudding in a checkered way. Put the cake in the refrigerator for at least 2 hours.

7. Before serving, detach the baking frame carefully. Cut the cake into rectangular slices. Peel the orange with a knife, removing the white skin, and cut in slices. Quarter and place them decoratively on the cake slices.

Source: „Dr.Oetker Modetorten von A-Z“, Dr. Oetker Verlag, 2009, pages 182-183      (ISBN 978-3-7670-0521-1)

Mr.Tom Peanut Roll

Total:

E: 126g, F: 387g, Kh: 377g, kJ: 23019, kcal: 5494

For the dough:

- 3 eggs (medium size)

- 1 egg yolk

- 100g sugar

- 1 package Dr. Oetker vanilla sugar

- 100g wheat flour

- 10g cocoa powder

- 1 level teaspoon Dr. Oetker Backin

- 1 level teaspoon milk

For the filling:

- 200g unsalted roasted peanuts

- 25 g butter

- 50g sugar

- 2 packages Dr. Oetker vanilla sugar

- 75g whipping cream

- 1 package chocolate dessert powder

- 300g whipping cream

- 225g whipping cream

- 1 ½ package Dr. Oetker vanilla sugar

- 125g Mr. Tom mini peanut bar

Preparation time: 40 minutes without cooling

Baking time: about 10 minutes

1. Pre-heat baking oven.

- Upper/Lower heat: about 200°C

- Hot air: about 180°C

2. For the dough, use the manual mixer to mix the eggs and the egg yolk with the whisk at highest speed for 1 minute until foamy. Mix sugar and vanilla sugar, intersperse in 1 minute, and then keep whipping for about 2 additional minutes.

3. Mix the flour with the cocoa and baking powder, add to the ice cream and stir in the milk at lowest speed. Place the dough on a greased baking sheet (30x40cm) covered with baking paper and spread smoothly. Afterwards, push the baking sheet into the pre-heated baking oven and bake the biscuit sheet for about 10 minutes.

4. Immediately after baking, detach the biscuit carefully from the border and drop it directly on the working surface so the baking skin detaches during unrolling. Do not peel away the baked paper that it was baked in and allow the biscuit to cool.

5. For the filling, mince the peanuts with butter, sugar, vanilla sugar and 75g whipping cream and bring to a boil in a small pot. Allow to boil down for 2-3 minutes. Peel baking paper off the biscuit sheet and detach it from the working surface so the baking skin can be removed. Spread the peanut mass on the cooled biscuit sheet, add the Paradise cream with 300g whipping cream according to the package instructions and also spread on the biscuit sheet. Roll up biscuit sheet from the longer side.

6. Whip the cream with the vanilla sugar until it stiffens and spread the biscuit sheet with it. Chop up 2-3 Mr. Tom minis and sprinkle them on the roll surface, cut the remaining peanut bars diagonally in half and place them decoratively on the roll. Place the roll in the refrigerator until serving.

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