Thursday, June 19, 2014
Tuesday, June 17, 2014
Monday, June 16, 2014
I saw those wonderful deep red strawberries on the market and simply couldn't resist. They looked so delicious! And they were! Those little sweeties are perfectly going with some coffee on a summer's day... Very refereshing!
makes 12 cupcakes
For the sponge
1 tsp vanilla sugar
150g white flour
1 1/2 tsp baking powder
pinch of salt
peel and juice of 1 lemon
200g fresh strawberries
For the topping
250ml whipped cream
250g curd cheese
1-2 T sugar
fresh strawberries to decorate
Preheat oven to 180°C (356°F).
Beat eggs with sugar and vanilla sugar until very light and creamy.
Melt butter. Mix with milk and fold into the egg-sugar mixture.
Fold in flour, baking powder and salt. Add lemon peel and juice.
Wash strawberries, cut into slices and carefully fold into the dough.
Fill into 12 paper cups in a cupcake tray up to 2/3.
Bake on medium shelf for about 15 minutes. Then let them cool off.
For the topping, mix Quimiq with curd cheese and sugar. Beat whipped cream until stiff and fold into cream. Let it cool in the fridge for 1 hour. Fill into piping bag and pipe onto the sponges. Decorate with sliced strawberries.
Sunday, June 8, 2014
Yesterday I had some friends over for a BBQ to celebrate the birthday of one of them. This was a perfect "excuse" to try out this fantastic cake! The combination of chocolate sprinkled cake with a raspberry cream topping was perfect for a warm summer night in my garden... Looks quite fancy but wasn't too hard to make. Besides, I wanted to make it slightly bigger than in the original recipe so I took one and a half times the quantity of everything.
Straciatella Raspberry Cream Cake
Preparation time: around 70 minutes (exclusive cooling time)
Makes 8 pieces
150 g mellow butter
3 eggs, room temperature
250 g flour
1 tsp baking powder
100 chocolate sprinkles
225 g crystal sugar
1 package vanilla sugar
375 g raspberries
5 leaves of white gelatin
400 ml cream
100 ml crème fraiche
50g dark chocolate
springform Ø 16cm
Preheat oven to 180°C (356°F). Grease springform.
Mix flour, baking powder, chocolate sprinkles.
Melt butter in a bowl over boiling water. Beat butter until smooth and stir in 125g of sugar and beat until foamy (3-4 minutes). Add vanilla sugar and eggs and the flour mixture. Fill dough into the springform.
Bake on medium shelf for 60 minutes. Afterwards let it cool off on a cooling rack.
Cut cake into 4 layers. Put one layer on a cake plate and put a cake ring (9 cm high) around it.
Put a few raspberries aside. Now puree the rest.
Soak gelatine leaves in cold water for about 4 minutes. Beat cream until stiff. Put gelatine into a pot and dissolve at medium heat. Add 5 tablespoons of raspberry puree and the rest of the sugar (100g) to the hot gelatine and mix together. Take pot off the heat and add the rest of the puree and crème fraiche. Put the pot into cold water until it turns slightly jelly. Stir occasionally. Whip in 1/3 of the cream, then add the rest.
Put approx. 3 tablespoons of raspberry cream on the first layer and spread it. Add second layer on top. Repeat the same procedure with all 4 layers.
Remove cake ring. Spread cream all around the cake. Fill the leftover cream into an icing bag with a star-shaped nozzle (10 mm) and place 9 (or as many as you like) rosettes (spots) on the top.
Put cake into the fridge for at least 6 hours.
Finally, melt chocolate in hot water bath. Place leftover raspberries on top of the spots. Dribble liquid chocolate over the cake.
Shortly before serving, sprinkle icing sugar over cake. It will keep in the fridge for up to 2 days.
And it looks pretty awesome from the inside too. I added some extra raspberries in between the layers because I had way too many.