Tag Archives: Cinnamon

February 6th, 2015

Wiener Patzerlgugelhupf

Category Cake & Pastry  Tags: , , , , , , , , , ,   6 Responses

Patzerlgugelhupf (2)

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 →

February 2nd, 2015

Baked Apple Cake

Category Cake & Pastry  Tags: , ,   3 Responses

Bratapfelkuchen (1) It was snowing in the morning when I got up and it kept snowing. That is more snow then precasted  and we have a nice winter chaos out there. The main problem (like every year) are trucks without winter tyre. The traffic jam on our highway is at the moment about 20 km and I’m nearly happy that I’m on sick leave due to a fevery bronchitis and can stay home.

And so I use the time to show you the baked apple cake I made some weeks ago. The tiny little apples were part of my christmas decoration and slowly they have to be eaten. And because they where great as baked apple before I was inspired to bake a bake apple cake. It was a spontaneous idea. And just when I put the cake in the oven my parents called if we want to take a walk in the woods together in the afternoon. Maybe they smelled already the delicious cake?

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December 11th, 2014

Chocolate Cardamom Sablés

Category Christmas Cookies  Tags: , , , , ,   7 Responses

Schokoladen-Kardamom-SablesThis Month I published another recipe in the staff journal of the university of cologne. And this time it is a chocolate cardamom sablé recipe, perfect for Christmas.

Sablé is French and means “Sand” and as tender and friable is this cookie inspired by the French original. With cacao, cardamom and cinnamon the cookies are very aromatic and the little salt crystals of the fleur de sel are the perfect contrast to the sweet cookie.

When making the dough you have to take care of two things: Butter and egg white should both have room temperature, to ensure a soft dough perfect for piping and you should just fold the flour under to ensure a tender cookie. But then they are easily made and a perfect treat for Christmas time!

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October 3rd, 2014

Gebrannte-Mandeln-Zopf

Category Cake & Pastry  Tags: , , , , , ,   26 Responses

Gebrannte-Mandeln-ZopfThere 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!

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September 13th, 2014

Autumn Streusel cake with Powidl

Category Cake & Pastry  Tags: , , , , , ,   8 Responses

Herbstlicher StreuselkuchenWhen August changes into September it marks the beginning of autumn for me.

Now I start to search for my scarfs for the already cool, misty mornings and in the evening I will lit the first candles when the light goes down. Saying goodbye to the summer is not so hard for me, especially when between the cool morning and early evening lies a sunny, golden day. And when I can spent the light filled afternoon with a cup of hot tea together with a pieces of streusel cake filled with the autumn flavours of plum sauce and hazelnuts, then I will welcome autumn light-hearted!

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September 7th, 2014

Apple Mousse Torte

Category Cake & Pastry  Tags: , , , , ,   21 Responses

Apfelmousse-Torte (2)

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.

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March 15th, 2014

Pear Chocolate Tarteletts

Category Cake & Pastry  Tags: , , ,   5 Responses

Birnen-Schokoladen-Tarte 2A 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.

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February 15th, 2014

Sweet Lassi

Category Drinks  Tags: , , ,   No Responses

Süßer Lassi

Melanie from Mangoseele invited us to celebrate the first birthday of her blog with a blog event that fits to her blog Name:  Mango.

Sadly Mangos come directly after strawberries on my personal allergy list. And so I had to do what I always do: I left out the mango from the recipe to prevent red dots and problems with breathing. But what I made is delicious without mangos, too: Sweet lassi.

Lassi is a indian yoghurt drink which can be salty or sweet or made with fruits (and then preferably with mangos). It is a very refreshing drink and I order it at my favourite indian restuarant always together with hot curry dishes to ease the burn of the hot pepper.

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December 23rd, 2013

Chai Syrup

Category Drinks, Presents from the kitchen  Tags: , , , , ,   2 Responses

Chai Sirup

Who still needs a present for Christmas has to hurry up now. A delicious last minute present for people with a sweet tooth is this Chai Syrup. And with a flask of Chai Syrup the next Chai Latte is just a question of warm (maybe frothed) milk.

For the syrup you just need some black tea, some spices, water and sugar and ten minutes time. And then you can fill your syrup into glasses or flasks and wrap them up for Christmas. Or you keep a flask for your one…

 

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December 6th, 2013

Stollenkonfekt

Category Christmas Cookies  Tags: , , , , , , , ,   64 Responses

Stollenkonfekt

Stollenkonfekt – this is Christstollen baked as little bits. I saw it often in the last weeks in the supermarket. And I thought “I can do some of this delicious bits by my own!” This was the beginning of this recipe. I made some adjustments in my favourite Christstollen recipe, increasing the amount of water roux to prevent drying out in the oven and cutting the marzipan into the small cubes. I halve the recipe so it will yield one tray of Stollenkonfekt.

And because the Stollenkonfekt is so small, no one will recognise when you taste one or two still oven warm. They then already delicious, moist and fluffy. That makes it even harder to wait the one or two weeks of rest a stollen needs so the different flavours can infuse and melt together. But the taste is worth the patience. The crumb gets denser during that time and stays incredible moist. A perfect little bit of stollen in a size which fits on every christmas cookie plate.

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