Tag Archives: Frangipane

May 14th, 2015



Since laminating the dough for the Tebirkes was so easy, I  wanted to test this method and make some Danish raisin rolls (Rosinenschnecken in German) for a lazy sunday afternoon. The only problem was the fact, that raisin rolls contain R-A-I-S-I-N-S and my love don’t like them at all. And so I needed a filling which would be fine and moist even without raisins. After some musing I decided to go for a Creme Frangipane, which is a mixture of pastry creme and a almond mixture.

The dough for the danish contains some cream, which makes the crumb soft, and a big piece of sweet starter for a good flavour and a good rise. For laminating I used again the method of dividing the dough into pieces and rolling them into four rectangles. Then I placed thin cut butter pieces on them and stacked them. The dough stack was then rolled again and followed by two single folds and a half fold.

The Danish pastry turned out as well as I hoped for: A moist filling, lots of buttery layers and a aromatic crumb. And – at least for me – full of raisins 🙂


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July 5th, 2012

Apricot Almond Tart

Aprikosen-Mandel-Tarte I thought already last year about baking a tarte with apricots and almonds. But somehow I never made it. When I tasted the first apricots of the year, they where aromatic but sour, and I thought that they would be perfect for a tart!

And so I did not hesitate and bought some of them and baked small apricot almond tarts last weekend. Since I got this nice little tart forms with a diameter of 12 cm I tend to use them all the time, whenever I bake quiche or tart. The small tarts and quiches are perfect for lunch at work or as little present for friends.

For the apricot almond tart I used as custard some frangipane, a custard mixed with almond creme. I wanted to use the recipe from Michael Suas “Advance Bread and Pastry” but then decided to use less sugar but more egg and almonds.

I like the mixture of sweet almonds custard and tart apricots very much. A new favourite cake!

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