Uli is a good friend, a slow fooder, and he’s absolutely excellent in pastry making. His cupcakes (although I’m not a friend of cupcakes usually) have been a surprise in deliciousness when he gave me to taste them for the first time. Here’s the recipe for you. Uli’s unique cupcakes 2 eggs 2 tablespoons melted butter 1/4 l milk 300g flour 70g sugar 3 teaspoons baking powder a pinch of salt Place eggs, melted butter and milk in […]
Only 7 days until Christmas. Do you still need an idea for a festive tart, rich and chocolaty, perfect to be served in small bites? Try the chocolate and caramel tart, it’s so good! For a more festive look cover the nuts completely with chocolate and finally sprinkle with gold dust. chocolate and caramel tart for the dough: 170g flour a pinch of salt 40g powdered sugar 115 butter (cut in small pieces) 1 […]
These cookies have a delicate floral aroma. Rose water and cardamom give them a slight Moroccan reminiscence. They taste wonderful with mint tea! 1 cup (130g) unsalted shelled raw pistachios 2 cups (280g) flour 1 teaspoon ground cardamom a pinch of sea salt 1 cup (90g) powdered sugar 1 cup /225g) butter, softened 1 tablespoon rosewater another cup of powdered sugar to roll the warm cookies in Preheat oven to 180°C. Line two baking trays with […]
It’s that very special time of the year. I’m burning pine-scented candles (Annick Goutal Noël are the best!), I’m hanging box wreaths around the house and sipping spice tea whenever I have a quiet moment to spare. During the month of December I want to share with you some German Christmas bakery: the famous Dresdner Stollen, an elegant gold sprinkled chocolate and caramel tart and some easy-to-make pistachio rosewater snowballs. Dresdner Christstollen 1kg flour 120g yeast 200ml […]
Spiced butternut squash bread 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon vanilla powder 1/2 teaspoon ground cardamom a pinch of ground nutmeg 1 teaspoon grated ginger 1 cup butternut squash purée * 1 cup sugar 1/2 cup vegetable oil 2 large eggs, beaten 1/4 cup water 1/2 cup toasted chopped walnuts or pecans * to make butternut squash purée Cut butternut squash in half lengthwise and remove […]
To make this fresh and silky apple tart you basically need your hands, 1kg ripe and mellow apples and a few typically German dairy products like Quark (curd) for the crust and Schmand (sour cream) for the filling. silky apple tart for the crust: 125g Magerquark (low fat curd) 125g cold butter, cut in small pieces 125g flour for the filling: 1kg ripe and mellow apples, sliced the juice of one lemon 400g Schmand (sour cream) 1 […]
The calmness around the lake of Moritzburg castle is truly magical on a foggy morning. Later the sun came out and the day burst in glorious autumn colours. I found the marbled walnut gugl in the recipe book of my grandma. marbled walnut guglhupf 250g butter 200g sugar 1 teaspoon ground bourbon vanilla 2 eggs 100g corn starch 300g flour 3 teaspoons baking powder 100ml milk 150g walnuts, ground 50g sugar 2 tablespoons milk 1 tablespoon cognac […]
Galette or crostata, a rustic pie crust filled with fruit, is the tastiest and easiest way to cope with an abundance of ripe apples, plums and figs. Be it your homemade pie crust or the store-bought puff pastry you take as a bottom, the result will always be amazing. Over the time I learned a few tricks to turn the galette into a true delicacy. 1. macerate the fruit in 1 or 2 tablespoons sugar for at least 1/2 hour […]
Grandma’s recipe is by far the quickest and easiest way to turn these tart beauties into something truly enjoyable. All it takes are a few rhubarb stems, eggs, flour, butter, sugar and 30 minutes bake… Grandma’s rhubarb cake 15-20 rhubarb stems 250g butter 200g sugar 4 eggs 400g flour 1 teaspoon baking powder 1 teaspoon vanilla extract Preheat the oven to 180°C (360°F). All ingredients should have room temperature to combine well. Butter the […]
This beauty of a cake was given to me by lovely Cora. It is a raw vegan layered cake, a species of cake that has always intrigued me, and yet I had never tried one. After the first taste I knew, this cake is worth all the cashews and the fridge and freezer waiting times. Yes, in fact, I am making a mini version just now for my Sunday guests. Holding my thumbs that it […]