It’s time for another simple home-made cake. I started with my square baking tin, to be filled with dough – I wanted a fluffy, juicy cake to be cut into square pieces to accompany my espresso sessions. Nothing too fancy and too tricky to prepare… In my fridge I found an organic orange… I thought about brushing orange syrup all over the cake when leaving the oven to enhance the juiciness… so it became an…
… and now another soft cake with fruit … I started with the well-tried chocolate cake – and added morellos. The mix of chocolate flavor & morellos is just great. Enjoy!
Another change: I started with the basic fluffy & moist batter for another square cake. Instead of apples or morello cherries I worked with pears. The pears were on top & a 2nd layer of slices was inside covered with batter. Pears are fine with chocolate – so I added some cocoa to the batter. Well, it worked fine … I got a delicious chocolate flavor – and the pears were soft, but didn’t melt…
I’ve changed some ingredients, but the result … I started with a very soft apple cake: now there are morellos replacing the apples. Also the cream was substituted in order to create a lemon flavor. There was an unexpected result: the morellos sank to the bottom because of the soft cake batter … So I created a cake with a solid layer of fruit on the bottom slightly covered by batter. … and I turned…
Out of a moment I had the idea for a simple dessert – a lemon tiramisu. Well, behind was a bottle of Limoncello (almost empty) and a glass of lemon curd (also only half-full). So I grabbed a small container, a package of sponge fingers and started mixing some Greek yoghurt with Limoncello and lemon curd. The mess was in the fridge for about 2 h – and it was fine. The sponge fingers will…
I started with some fluffy cake and slices of apples inside and on top … My next step was to change the square baking tin for a muffin tin, however, stay with the basic batter mix. For the apples: instead of apples slices I cut the apples into small pieces … In short: it was too much batter for the muffin tin, so I reduced the ingredients roughly by about 15% … and there were…
Autumn has started with blue skies and blazing sun … resp. clouds, dark clouds, rain, storm … It’s time to think of apple cake which is best – as far as I think – in autumn or winter. I like these fresh apples which get soft in the cake without vanishing as a melted mess. So it’s especially Boskoop apples I prefer for any cakes. The recipe is simple, but delicious. There is a soft…
On the spur of the moment I decided to create a plum galette – after having watched all the plum cakes appearing in the food blog universe last week. It’s a simple affair: you’ll need not more than an hour to prepare this juicy delicacy. If still warm it’s absolutely soft and crumbly calling for some whipped cream or vanilla ice cream … Next day after a night in the fridge the galette is crispy…
Jam production … I’m in for creating small batches of jam. Starting w/ about 1000 g fruit and 500 g preserving sugar (2:1 method – it’s more fruit than sugar …) I get about 5 jam jars of 250 g or 4 jam jars of 340 g – and a little more for instantaneous delight. Concerning the jars I always use jam jars once filled with ready-to-eat jam I bought in my trusted food store.…
This summer the temperatures go sky-high: time for a light and moisture cake with fresh raspberries and a hint of lemon. Because of the raspberries that almost melted away the cake is very moist. My icing of sugar mixed with lemon juice and raspberries which led to a nice pink color also almost melted away … and made the cake even more moist. (Maybe I’ve overdone in raspberries – feel free to reduce by about…
When temperatures suddenly skyrocket up to 35° C I decided that we’ll need ice cream … to survive. I thought about a simple, fresh & refreshing ice cream, a no-churn type – easy to create … & because I don’t have an ice cream maker. That’s why I stocked up on lemons, organic lemons. The result was a refreshing lemon ice cream – my better half was delighted.
I bought a new baking tin. I laid my hands on a 20 x 20 cm form because there are mainly the 2 of us … Any larger baking tin is not convenient. (Even when having a dinner event this baking tin will produce enough cake for a dessert for 4 or even 6 people.) I’m not a hoarder concerning baking tins or any other cooking/baking equipment or any kitchen equipment in general. My kitchen…
How did it start? Last January on a Sunday morning before breakfast I looked for some jam. All I found was a single small jar filled w/ strawberry jam. My better half & I had run out of homemade jam – so early in the year. What to do? For the next weeks & months I bought jam in my trusted food store & I made plans for jam production later in the year. May…
Dieser Beitrag enthält Werbung – advertising. The heat wave: it’s merciless, intensifying, suffocating … After almost 2 weeks of heat I wasn’t in the mood for cooking or baking. Most of the time we has some light, fresh salad w/ fresh baguette, cold cuts, cheeses … When coming across these delicious red currants I suddenly had an inspiration: what about some really simple and fresh ice cream, homemade of course, topped w/ red currants. I…
It is a cheesecake, however, not the American style w/ cream cheese or the fluffy style w/ lots of whipped cream or the no-bake style w/ crackers – it’s a German cheesecake baked in the oven & based on low-fat curd cheese aka quark. In addition, it’s a cheesecake w/o cake i. e. there is only the filling! During the last weeks I noticed in the food blog universe some approaches to German cheesecake w/o…