If you want to make something delicious for your mom, but are not in the mood for a complicated layer cake, how about this simple fruit heart with pie crust? I used nectarines as filling, but feel free to go with any other fruit. Which fruit is your mom’s favorite? Unfortunately I couldn’t make this fruit heart for my mom for Mother’s Day, she lives too far away. However, today is a very special day for me, it is our ten-year anniversary. So I thought this is also the perfect occasion to make a heart. As soon as I got it out of the oven, my husband had googly eyes and asked whether he could have a piece. So I kept my photo shoot to a minimum to relieve him from his pain.
Shame on me, I haven’t posted enough slab cakes even though I really like them. I prepared this simple slab cake with an abundance of strawberries and whipping cream the first time about a year ago when we had a large family gathering. I count myself lucky for having managed to snap a picture of a cut slice, it was gone within seconds, it took my relatives very little time to consume. No wonder, because it is so delicious.
Is it OK to say “Happy Easter”? I do believe so. To be “happy” also means to be relaxed and baking definitely relaxes me. Baking is my way of dealing with the crisis, it is a wonderful method to beat depression and sadness. Yes, I also know people who got fired or are now working part-time. But regardless, I do see Easter as the feast of hope despite all the horrible things currently happening. And for that reason I decided to make macarons according to the Italian method. I already have a few macarons recipes on my blog, my very first try, strawberry macarons with no food coloring as well as coffee macarons with dulce de leche filling. But all of the listed recipes follow the French method. This is the very first recipe according to the Italian method. I will explain below what this entails.
I don’t know about you, but suddenly I am forced to cook all the time. So the other day I made a chickpea curry which lasted a few days and was really delicious. It has taken me a while, but now I know that you shouldn’t throw away the chickpea water, this can be beaten into meringue. Truly delicious meringue. For me this still is such a surprise, every time I beat this weird liquid into meringue, it is like a true miracle. Called aquafaba, I have to say, I am excited each and every time. It truly tastes just the same as meringue made with egg whites. And since I am a huge fan of meringue, I wanted to make a vegan version of it. Hence these vegan meringue nests for Easter were born.
Today I am presenting a classic American carrot cake with cream cheese frosting to you. The only difference? I cut back on the sugar. Especially in the frosting. Because I do think that American recipes are sickly sweet, I will never forget my first cake I ate when I spent a year in Canada after highschool in Germany. I only tasted sugar, nothing else. I really love carrot cake, I love the moist texture, the crunch you get from the nuts, I love the creamy frosting with this carrot flavor, so good! I love it all – if you give me the chance to taste something beside sugar. I already made this cake about a year ago, but back then I barely got a piece, it was gone so quickly. So I decided to try again. With my favorite recipe. However, due to the Corona virus, I had to wait before flour was in stock again. But I patiently waited and got lucky. And then, bam, I made this wonderful carrot cake again!
Where is the champagne? Where are the streamers and glitter? You are invited to a nice helping of this strawberry and elderflower cake! Why, you ask? I am celebrating my third year of blogging. The first recipe that went online on my blog was this lemon tart, which I still love to make. I honestly never thought I would be blogging for three years. I have always been a person who just learns things by doing them. Instead of figuring everything out beforehand, I just give it a go and see what happens. The reason I started this blog was because I got tired of having to pass on recipes I was asked to provide to my friends and family. I also wanted to have some kind of organization so I thought a blog may come in handy. I would have never believed that I would enjoy taking pictures as much as baking. Mind you, I once was a professional pianist, I always thought my visual ability was not as good. However, I am still enjoying my blog immensely, be it baking, food photography or anything else, and for that reason I hope there are many more blog years to come. How about a slice of this delicious strawberry elderberry cake for this special occasion?
Apparently I am not the only one who loves the combination of raspberries with chocolate. For that reason I am introducing today this moist raspberry chocolate layer cake. I was surprised that I got so many reactions when I posted the entire process and end-result as an Instagram story. I am not alone in my love for a things chocolate with some tart raspberries to offset the sweetness of the chocolate.
Have you ever eaten anything with daisies? I hadn’t until recently. Funnily enough, daisies grow almost everywhere and don’t ask for much. But somehow nobody considers using them for cooking and baking. I find that extremely sad. We are not used to using herbs and flowers we find in nature. I recently had a conversation with somebody who was very surprised when she learned that elderflowers are not sold in stores, but that if she wanted to eat anything with elderflowers, she would need to harvest them herself. We have forgotten getting out into nature and cook up something with what we find.
Many of the herbs you find outside can be used for cooking. The same holds true for flowers. I live in Munich with more than a million inhabitants, yet even in Munich I can find wild garlic, elderflowers and daisies. I find it important that we use the flowers we find growing around us. For that reason I used daisies as decoration in this cake. The ones you see on the top are candied daisies. I also use them in the second layer of the bar. Daisies make everything look pretty and candied daisies are a perfect decoration in cakes. That’s why I also used daisies to decorate this blackberry lavender cake.
Today I brought along the cutest strawberry pie with roses and a little heart. Below you will find step-by-step instructions so that your roses just look the same. This time I thought I would make a simple cake for Mother’s Day. If you want to have something more festive, try this chocolate strawberry layer cake or this strawberry tiramisu cake. But today I thought a very simple pie would be perfect. I mean, simple doesn’t necessarily mean bad, does this? I think I put as much love into this pie as into that layer cake.
As you can see from the pictures, this is a pie full of strawberries, in total it contains 800 grams of strawberries. Mind you, after having hulled them. Strawberry pies can be ticky, you don’t want the filling to be mushy. So for that reason I went with tapioca starch, which works better than cornstarch. But in case you don’t have tapioca close by, cornstarch will do.
Creamy German Cheesecake with strawberries, that’s what you will get today. You may ask what German cheesecake is compared to American cheesecake? The main differences are that you use quark or curd cheese instead of only cream cheese and you have a pie crust to keep it all together and not your typical cookie crust. Do you want to give this cheesecake a try? The version you see below is the creamiest of them all. You can eat it plain or serve it, as I did, with a strwaberry topping. If you rather try some other, this is more traditional cream cheesecake with blueberries a no refined sugar, this one with apples and caramel, this one is the traditional Japanese, or a no-bake with limes. Continue Reading…