May I present plum tart with twin dough! I have to say, I love this season, it is my favorite time of the year. Indian summer, I just love a good late summer day, with colder nights, but still nice clear skies and this wonderful golden light. One plus of this wonderful time is that plums are in season. My husband loves plums, if it were for him to decide, he would eat them all year round. There is a reason I have quite a few plum recipes on the blog. For example Kaiserschmarrn or broken-up pancakes, plum tart with cinnamon streusel, plum dumplings or Bavarian plum cake. Now this is one more to add.
I am so excited to be finally introducing a special treat from Ecuador. Espumillas are something like a love child between a marshmallow and meringue, flavored with fruit. Normally you simply beat egg whites into meringue at the same time you add the fruit puree, however, I decided to go for a more complicated version. Reason for this being that I try to reduce the amount of sugar you need. My recipe still is fairly sweet, but it is definitely not as overboard as just beating egg whites with the fruit puree. If you are into creamy marshmallow, eaten from an ice cream cone, this treat may be for you.
If you are married to a huge cherry lover, and I am talking about a pound per day, you may think that said cherry lover would like to try a cherry pie. So I decided to give it a go and made a classic cherry pie as known and loved in the U.S. I find American recipes very sweet, so I reduced the amount of sugar. Also, as is typical in the U.S., I used water instead of an egg to bind the dough. And then I presented below pie to my cherry lover. When he took the first bite, he didn’t say anything, but instead simply asked for more within seconds. Obviously this was a huge hit!
Have you ever tried the combo apricot with rosemary? My apricot rosemary jam became so popular that I decided to invent a cake with this flavor combination. I find that it is perfect in summer, it has this fresh taste to it and feels light and fluffy. So here you go, here you get a very light sponge cake, which is filled with an apricot cream and topped off with some caramelized apricots. Yum, so good!
Update: I rewrote the recipe a bit in 2021 and took fresh pictures
It’s summer! Officially! So I need something fast, something refreshing and also something healthy. That’s why I invented this frozen strawberry cake, which can be done in less than 15 minutes. It is pleasing to the eye and everybody will love it, I promise. It may be one of your new go-to recipes. I at least have it stored as a new favorite. I honestly was surprised. I usually don’t invent cakes. I like to change recipes to me liking, I like to alter them. But start one from scratch? I don’t know what happened, but for some reason I just felt like throwing some strawberries together and hope for the best. I usually don’t mind following a recipe, but this time it was just an impluse reaction, why not mix strawberries with some crunchy almonds? I took quite a risk there, because this cake was a birthday cake for a friend of mine. And since he likes strawberries and since it is summer, I came up with this beauty.
We finally need another German recipe on the blog, for that reason you will get the typical Snow White Cake aka Donauwelle. But I am serving this classic with a twist, you will get it with strawberries instead of cherries. This cake contains a marbled cake base (another super German recipe) into which you press some cherries (normally), followed by a layer of German buttercream and topped off with a chocolate layer. Beside the Black Forest Cake this Snow White Cake is super German for me. But since I was not in the mood for canned cherries, I decided to use a lot of fresh strawberries, so my buttercream contains chunks of strawberry. The chocolate layer also has some strawberries tucked inside. Because why not? Continue Reading…
Guys, we need to celebrate! We need to celebrate as we managed to move within the city of Munich, we need to celebrate as it has been three years since my horrible bike accident and I don’t have any permanent damage. We all need to celebrate as during COVID19 we need to hold on to special moments and celebrate life. In this monochromatic time when working from home means that every day looks exactly the same, we need to put time aside to enjoy the moment. For that reason I brought a fruity and moist Piña Colada cake to the party. It contains some coconut sponges, which are filled with pineapple filliing and is then frosted with a coconut yoghurt cream. Of course it is also soaked in some rum. In my opinion this is the perfect cake if you wish to celebrate.
I have a super delicious strawberry stracciatella cake for you for Mother’s day! I won’t deny it, this cake is quite a bit of work, but in my opinion that’s OK for showing your gratitude for your mom. The base is a vanilla sponge cake, which is then filled with a strawberry stracciatella filling and topped off with a Swiss meringue buttercream. I decided to brush the cake layers with some coffee to keep it moist. Also, before we fill the cake, we are going to spread some strawberry jam on each cake layer. This all will help for the cake to stay moist even on the third and fourth day and also gives you the chance to prepare it in advance.
Today I am reintroducing this vegan mango chocolate cake. I originally published this cake in 2017. It was the very first vegan cake I had ever made. However, since then I have come a long way and made more vegan cakes. Very popular are for example this vegan Oreo cake or these vegan Oreo cupcakes. This time around, when I made this cake another time, I made it as a cake for a special occasion.
Today we have American (key) lime pie. This pie is traditionally from Floriday and hence uses the limes from the keys in Florida. Key limes are smaller and sweeter in flavor than regular limes. However, since I am located in Germany and can’t get hold of key limes, we are going to use regular limes for this lime pie. I personally love serving a citrus dish in winter. I love this tart and refreshing flavor on a winter day. You don’t even need to make whipping cream, you can also enjoy this pie in its very pure and simple form. I like it best on day 3.