The Weckmann is a tradtional bread baked in germany between Saint Martins Day and Christmas. In the Rhineland they are given to children after the Saint Martin procession.
It is five years ago since I posted the last Weckmann recipe. I baked them than for my first blogbirthday. This year I felt that I would like to try a new recipe, with cream, egg yolk and a biga as preferment. The cream makes the dough very tender and the dough is easy to handle, too. And using cream instead of butter makes it easy to let the dough rise in the fridge, so you can bake them freshly the morning if needed.
They have a tender crust and soft crumb and a perfect to enjoy them together with a cup of hot cacao.
Celebrating my birthday always means for me baking a cake I like very much, too! And something I like very much are cakes baked with the heritage apple “Jakob Lebel” which grows in my parents garden. For me this is the ideal apple for baking cakes or making apple juice. And so I decided that my birthday cake will be apple torte. But I did not use the windfall apples but the last glasses of apple sauce, apple juice and apple slices I preserved last year, so I make room for new, too!
The torte consists of a thin cinnamon cream layer, topped with a apple slices in apple juice jelly (made with agar) and covered with an apple mousse. On top of the cake there are fanned apple slices and a little rose formed with apple slices, which looks beautiful. To prevent stress on my birthday I prepared most of the cake the night before, so I only had to do the rose and fanned apple the next morning. That worked very well and we had a beautiful day in my parents garden, where I took the pictures of the cake together with windfall apples, too.
When I looked through my freezer two weeks ago I found some red currants from last year and some peaches, which seems to hide themselves when I was baking peache torte in February. Looking on the the berries and peaches I decided to bake some little mousse tortes.
For the Sponge I used a recipe from Matthias Ludwigs . He whips the egg white together with starch to soft peaks. I could not believe that it should work but it did! It helps to fold in the flour, starch and egg white in the dough without loosing its volume. For the filling I created once again my own recipe.
Because pentecost was a really warm day, I froze the tortes for four hours. And even then the 15 minute ride in the hot car was enough to defrost them. At my parents place, we enjoyed them together with iced coffee, ginger basil lemonade and an elder flower lemonade in the shadow on their veranda. There is no better way to spend a summer sunday!
I love simple cookies without “chi-chi”. I like them best when they are made with a few, high quality ingredients with a great flavour. Like these slightly sweet cookies with nutty hazelnut flavour which is enhanced by the aroma of Einkorn flour.
The recipe yields a huge amount of dough, but formed to a roll and wrapped in parchment paper it can be stored for some days in the fridge or some month in the freezer. The slicing and baking of the cookies is then done in some minutes.
In April a lot of our family members on both sides celebrate their birthdays. On my side my mum, my sister and my little nephew have their birthdays within four days in the first week of April (and one my Aunts is born in this week as well). The three decided to celebrate together and so I spent most of the weekend in the kitchen, baking birthday cakes. My sister wished for a raspberry cake and I decided to make a Raspberry Charlotte.
For the filling I go for a mixture of two of my favourite raspberry fillings because I could not find a recipe I really liked. The yoghurt adds a light touch to the cake and balanced nicely the sweetness of the white chocolate.
And here we go with the second part of the desserts I made for my nephews christening!
And because serving something with chocolate is never a bad idea I decided to make a creamy chocolate custard topped with some whipped cream. And as expected it was a hit with adults and with the little ones as well!
Last weekend was the christening of my sweet little nephew. To help my sister I volunteered to prepare the desert and bake a cake. For 18 adults and 9 children I prepared two different desserts (at the end I made about 58 small Glasses with Dessert what was a little bit to much): a creamy chocolate custard and a apple pear jelly with vanilla quark. I was inspired by a recipe I found at Lecker.de but because I do not like their recipe so much I changed it a lot.
I reduced the amount of sugar and cream and increased the amount of quark, and for the jelly I decided to cook the apple and pear pieces separately and seasoned them with a little bit of Tonka bean which underlines nicely the flavour.
It is a delicious recipe which can easily prepared the day before!
I was searching in the world wide web for a recipe for a “Käse-Sahne-Torte”. This is a torte made with curd and cream and it is normally prepared with gelatine. I normally avoid gelatine, but I couldn’t find a recipe for this childhood favourite without gelatine. But it couldn’t be so hard to develop a recipe, I’m used to convert recipes for torte from gelatine to agar.
When working with agar, you have to keep some points in mind: Agar needs to boil before it can gelatinize and you should never ever cool down a liquid containing agar to fast. Agar will start to already around 30°C, which is about 10°C higher then gelatine. And so one of the main tricks in this recipe is the fact that I use curd, which has room temperature, and that I stir it very slowly in the milk in which I boiled the agar.
To add a fresh touch to the Torte I put a layer of red fruit jelly on top of it, which goes nicely with the warm summer weather. A delicious treat for sunday afternoons with the familiy
It’s finally summer here in Germany. A azores high brings us the perfect summer weather: warm, but not hot or humid. Sunshine and a blue sky with little clouds makes us dreaming about icecream.
The coffee roaster sold ice lolly forms some weeks ago, a temptation I could not resist. And to my suprise the silicon form works much better then expected. As longs a the icecream mixture is not to liquid. A fruit puree, mixed with some whipped cream has the perfect consistence. I tried some recipes already and like my peach raspberry ice cream most. To keep a slightly soft texture without big ice crystals I added some Invertsyrup. This worked perfectly, even the part of the ice cream I froze in espresso cups could be spooned right from the freezer. Delicious! Until now, this is my favourite ice cream 2013!
When I saw the pears in our fruit basket I had the Idea of baking a pear tart. In my recipe folder in Zotero I found the Birnentarte mit Mascarpone from Chaosqueen. The tarte sounds very delicious but Mascarpone is nothing you will find normally in our fridge. Chocolate on the other hand you can find nearly always in my baking cupboard. And so I checked the internet for a recipe. On Confessions of a tart I found a delicious looking recipe, a Chocolate Pear Tart.
I was to lazy to convert cup to gramm and so I decided to use one of my short crust recipe, and when I cooked the pears I followed my own directions, too. But for the chocolate filling I read the recipe attentively.
While the Tarte was baking the whole kitchen was filled with a seductive smell, and the still warm Tarte for our “Kaffeetrinken” was very delicious!