When I bake cake to celebrate with my colleagues (e.g. at my birthday) it is some kind of tradition to include a nut filled braid. But sometimes I need to break out of the routine and so I decided to bring a marzipan braid this year, too.
I make a dough with sourdough, which kept the braid fresh for 2 days (well, the small left over of it at least). But if anyone don’t like sourdough in a sweet pastry, the 1.5 amount of dough from the nut filled braid would go nicely with the filling, too.
The filling contains beside marzipan grounded almonds, some bread crumbs and egg white. The mixture is lovely, the taste of marzipan is dominant without overpowering the aroma from the dough.
It is a recipe for Marzipan lovers – and you can find a lot of some among my colleagues. And so everyone was very happy with this new recipe!
Some German Bloggers already baked Martins Honungssyrad råg with variations. He played with the recipe, too. For me, the recipe was not so tempting because once again I try to avoid rye to reduce my skin irritations.
But the recipe kept spining in my head. When I can not use rye, what’s about spelt, I asked myself. The combination of spelt and honey is something I like very much. And my sourdough starter was so lively after the last warm summerdays. And so I decided to bake a sourdough bread with honey and spelt.
It has nothing in common with Martins recipe anymore despite the fact that it contains sourdough and honey.
The bread dough is easy to handle, but you need a little bit of time management: The sourdough is prepared in the morning, the dough is kneed in the afternoon and the bread is formed in the evening. It proofs then overnight in the fridge and 24 hours later you pull a delicious smelling out of the oven.
The slight sweetness of honey fits perfect to the mild aroma of the spelt while the sourdough adds a subtle tartness.
There are recipe which even I do not dare to change. The recipe for Greta-Garbo-Schnitten is one of this examples. It is a traditional sweet from the side of my family which stemmed from Siebenbürgen /Transylvania. I firmly believe that this recipe is rooted in the cake Gerbeaud-Schnitten of the Cafe Gerbeaud, but I stay with the Name in which it is filled in the handwritten cookbook of my grandmother. That is traditional, it will keep its Name Greta-Garbo-Schnitte.
The only change I dared to make is that I let the dough rest a little bit before I roll it into sheets. That makes rolling it thinly much easier.
The little slices are a great treat with a cup of coffee. And if you have a little bit patient and self-control, you can let them rest some days before eating them and they will reward you with a perfect mellow texture and a taste infused by walnuts, currants and chocolate.
I have still a lot of recipe waiting to be posted. And so here is another birthday cake recipe. This time it was not for me but for a very cute little girl. She loves monkeys and B-A-N-A-N-A-S. And when her Mom asked me to bring a Cake for her birthday, I decided to bake a Monkey Cake for her.
The Idea for this cake is from smitten kitchen, who baked this cake as a birthday cake for her son.
I changed the recipe a little bit, reduing the sugar amount to the half and exchanging the butter cream to a ganache.
The cake was delicious and looked very cute. Perfect for first birthdays!
To a birthday belongs a birthday cake. The traditional birthday cake in my family has to have a heart shape and will not be baked by the birthday child. And so my Mum will bake my birthday heart for me when we meet this weekend.
But anyway I like to have a piece of cake on my birthday, too.
And so I baked a small cake. Better to say, I bake three small cakes, one for each decade :-).
I met the tempting combination of banana, caramel and cream as a cake at a birthday of a colleague and fell directly in love with it. I just modified the recipe a little bit, using my “Confiture de lait” recipe for the caramel, and cut down the amount of sugar in the cream and short crust. Even then, it is a really sweet cake, I can only eat a little piece at a time, but it tastes so good!
I am just realise that the update of the “Wordpress Popular Post” break down my database. After deactivating and reactivating, everything seems to be running normal. Sorry for any inconvenience.
A happy bubbling sourdough greeted me in my summer warm kitchen when I came home from work two weeks ago. In the morning I had refreshed the sourdough because I promised to bring sourdough for a colleague.
When I was standing in the kitchen, thinking about what to cook for dinner, I looked at the sourdough and rembered that we had frozen some burger patties for the boyfriend when we made burgers the last time. And in the fridge I had tofu, perfect for my vegetarian burgers. And here was the sourdough, ready to bake some burger buns.
Until the boyfriend came home from work one hour later, the dough for the buns was already rising. And two hours later we sat in the kitchen and enjoyed our burgers.
I’m very happy with this recipe. The buns had a very thin crust, a terrific soft crumb and such a nice complex taste due to the sourdough! Continue reading