Sometime it is good to have a delicious recipe at hand, which works well for those, who are not eating milk, eggs or wheat. For me, it is important that these recipes do not taste like “replacements” but are delicious stand-alone recipes.
The Spelt Potato Braid is one of this recipes. The dough is made without milk or eggs and if you replace the egg for glacing with the optional shiny glazing mix the recipe is vegan. The potato keeps the dough moist and tender, and a good portion of almond butter supplies the dough with an extra portion of fat and adds flavour. The almond flavour can be further enhanced when some grounded tonka bean is added to the dough, too.
And so, the braid is delicious and full of flavour: a braid with tendency to be a new favourite!
Spelt is a favourite and so I was regulary asked if my Stollen can be baked with spelt flour, too. I answered “theoretically yes” and decided to bake a Stollen with spelt flour instead of wheat, too. I like to have a practical background for those answers.
The dough contains only minimal changes to the regular recipe: I used a mixture of sultanas and currants instead of raisins and I reduced the amount of yeast, too. And I replaced the wheat flour with spelt flour, of course.
After three long weeks of resting time we cut the spelt stollen for the first Advent. And it was as moist and mellow as a good stollen has to be. Maybe it is a bit more mellow then the normal recipe, but that was the only difference I recognize. The different spices are stronger then the slight spelt flavour and I doubt that I could tell the spelt and wheat stollen apart when blind testing. And so I can tell now with own experience: Yes, you can bake a spelt stollen!
Tired, but happy I look back on the last week. Tired because I came back very late Sunday night just to leave again on early monday to morning to a mass spectrometry training in Frankfurt. Luckily there was not as much snow as forecasted and all trains were in time. Thinking on the bread festival in Berlin makes me still smiling, as it was such a good experience. I’m very happy that I met some of my Readers there!
My short stop at home I used to freeze some bread I brought with me from our baking marathon (Spelt seelen and Wheat and rye bread). So our freezer was still well filled when I came home end of week. So there was no need for baking, but some of the starters demanded some feeding. So what to do with the left overs? As I keep part of my sweet starter on whole spelt flour at the moment I decided to bake my beloved gaufres de liège in a whole grain variant. Some Tonkabean in the dough added some slight marzipan and vanilla notes to the nutty and a bit tarter flavour of the whole spelt flour, rounding the aroma very nicely.
I enjoyed them very much together with a cup of black tea. They were a perfect treat for a relaxing weekend!
My second contribution for the pumpkin buffet was a pumpkin ice cream. I used the recipe for gorgeous Marzipan ice cream which I served last Christmas as blue print. And like this ice cream the pumpkin ice cream is very creamy and keeps this creaminess even in the fridge. It is the Invert syrup, which makes it is soft. To balance the sweetness of the pumkin, I added a little bit of buttermilk. The mixture of spices is similar to pumpkin pie spice, but with some tonka bean to add a touch of special. The ice cream fits well into the Christmas time with its flavour of cinnamon, cardamom and ginger. Its bright yellow brings a bit of sunshine into the dark, grey days!
The Patzerlgugelhupf is a speciality from vienna. “Patzerl” means “a little bit” and the cake is called like this because of his different fillings: a little bit nut, a little bit quark, a little bit plum butter, a little bit poppy seeds. A cake which is perfect for people who can not make up their mind and a cake which is perfect to use up left overs. I saw a picture of such a cake in the net some time ago and fell into love with it. And so I had to bake him. And because I always love to use the sweet starter as preferment for pastry, I used him here as well. But for those who do not call this kind of sourdough their own: You can replace him easily with a biga! Continue reading
On the first christmas day we met with my family at my sisters place. To reduce the work for her (and because I like to do it) I offered to make dessert. For a long time I was lacking a good idea. But when I was decorating our flat with my Christmas apples I knew what to cook: Mini baked apples with ice cream. In our childhood my mum always bought marzipan ice cream (shaped as christmas tree) for us. And so I knew the flavour for the ice cream as well: Marzipan! Inspired by Michas cream cheese ice cream I created a new recipe and it is perfect for christmas time because you can make it in advance, freeze it and serve it directly from the fridge. Due to the high amount of invertsirup and cream cheese it will be soft and perfect to eat!
And the combination of cold ice cream, hot apples and crunchy almonds was the perfect end of a delicious Christmas meal!
There are traditions I would never break with, like baking a nut braid for my colleagues for my birthday coffee break. Everyone loves this braid, its tender crumb with the generous amout of filling. And the filling helps to keep the braid fresh for a long time, too.
This year, anyway, I had to face a problem. A new colleague is allergic against hazel- and walnuts and is lactose intolerant, too. Luckily she can eat almonds and so I decided to bake a new kind of braid filled with caramelized almonds, tonka bean and a little bit of amaretto. The dough is made with lactose free margarine instead of butter but if you don’t have to cook laktose free I would suggest using butter for a even finer aroma.
Like the nut braid this braid is perfect for being taken to work because it tastes best the day after baking when all the different nuances of the spices melt together. The filling keeps the braid soft and fresh. But how much longer it could be kept I cannot tell you because 2 kg of almond braid where eaten from 16 persons in shortest time. Not a crumb was left!
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.
A combination which is unbeatable for me is semisweet chocolate and pear. And when I have pears in the kitchen witch has to be used quickly because they are already very ripe, I tend to always to come back to this combination.
And when I was left with one and half pear after cooking the Apple Pear Jelly I started to knead a pastry dough without much thinking. While the dough rested in the fridge I cooked the pears and whipped up a chocolate filling. The filling is flavoured with a hint of cinnamon and tonka bean which adds some depth to the chocolate.
I baked the tarteletts in rings I bought in France last year, but a regular tarte form will do 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!