Wholegrain Spelt Apple and Marzipan Cake

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A classic German apple cake with marzipan. The marzipan paste, made of sugar and almond, is used in the cake batter to enrich the flavour and texture. If you are an almond lover, feel free to use more marzipan instead of sugar, and adjust accordingly flour quantity. The batter should look like a smooth and thick paste.

I do still use my favourite wholegrain spelt flour, but you can use wheat flour (wholegrain or not) instead if you want. Allergic reaction to eggs? No problem, use 1 cup of applesauce instead of 3 eggs.

After baking, a glaze could be created to brush the apples by warming 2 tablespoons of water and 3 tablespoons of apricot jam together. I chose to leave it. It’s rich and sweet enough for me.

2-3 Sour apples 1 tbsp Lemon juice 100 g Marzipan, grated 150 g Butter, softened 100 g Sugar 1/2 tsp Almond extract Pinch of salt 3 Eggs 180 g Wholegrain spelt flour 1/2 tbsp Baking powder 1 tbsp Almond slices

1. Peel apples, cut into quarters lengthwise, and remove cores. Slice deep lines along the length of the apple quarters and sprinkle with the lemon juice. Line a 30x12x9-cm loaf pan with baking paper. Preheat the oven to 190C/375F.
   
2. Roughly grate the marzipan. Place them in a mixing bowl together with butter, sugar, almond extract and salt. Beat until creamy. Add in eggs, one at time, beat until well combined.
   
3. Whisk together the wholegrain spelt flour and baking powder. Sift the flour mixture into the butter mixture. Stir until just incorporated. Spread the batter into the prepared loaf pan.
   
4. Arrange the apple quarters over the top, cut side up, pressing lightly into the batter. Bake for about 30 minutes. Cool the cake on a wire rack to room temperature. Dust the surface with powdered sugar if desired.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Streusel Damson Plum Cake / Zwetschgendatschi

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Zwetschgenkuchen, a delectable German Plum Cake, also called Sommerkuchen-summer cake, or Zwetschgendatschi is available during the late summer during the damson plum harvest. Datschi, presumably come from a southern German dialect datschen or detschen, means to press in, is a sheet cake (could be prepared in a springform pan too) made with a yeast dough or short pastry, and very often has a streusel topping, which is similar to a crumble. Streusel comes from the German word streusen, to scatter, which is how the topping is applied to the cake.
The recipe is adapted from daheim und unterwegs - wdr.

Cake	Streusel
400 g All purpose flour 2 tsp Baking powder 160 g Cold butter, cut into small pieces 90 g Sugar 1/2 tsp Lemon peel, finely grated 2 Small eggs 2 tbsp Milk 1200 g Damson plums	125 g Sugar 150 g Butter 200 g Flour 3/4 tsp Cinnamon powder (optional)

1. Place all the ingredients for the crust in a bowl, mix them well to form a dough. Chill the dough, wrapped well with a plastic film, for 1 hour.
   
2. Meanwhile, wash and dry the damson plums. Cut them open and remove the stones. Grease a 28cm springform pan. Preheat the oven to 200C/400F. Remove the dough from the fridge and press it onto the bottom of prepared pan. Lightly press the damson plums into the crust.
   
3. Use a fork or spoon to combine all the topping ingredients until mixture is like coarse cornmeal. Taste and adjust cinnamon to your liking. Sprinkle streusel topping over the damsons.
   
4. Bake the cake in the center of hot oven for about 45-55 minutes until done and beautiful golden brown. Cool in the pan on a wire rack 10 minutes. Unmould and serve at room temperature.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Unbaked Cheesecake with Mint and Coconut

This light and delicious NO BAKE cheesecake is perfect for summer. It is made with lower fat cream cheese, whipping cream, Swiss meringue and garnished with a mix of coconut and mint. I have also added a layer of cake roll in between, but other cake leftover or even Oreo cookies would make a great substitute.

Recipe inspired by Food Network

2 tbsp White rum 2 tbsp Fresh lime juice 1 envelope / 7 g Gelatin 650 g 17% Cream cheese, softened 100 g Whipping cream 3 Egg whites 120 g Sugar 5 slice Swiss rolls 2 tbsp Desiccated coconut 10 Mint leaves

1. Combine the rum and lime juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
   
2. Beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm.
   
3. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions.
   
4. Line a 25x13x6 cm /10x5x2 inch loaf pan with plastic wrap and set aside. Pour half of the filling into the prepared loaf pan, then the Swiss rolls and lastly the other half of the mousse. Cover and refrigerate until at least 6 hours or overnight until set.
   
5. Use a vegetable chopper to process the desiccated coconut and mint leaves until well combined. Remove the cake from the form and place it on a serving plate. Sprinkle the coconut-mint mixture all over the cake.

Rhubarb Streusel Cake

A delicious tea time cake/tart with a tangy rhubarb filling topped with nutty and buttery streusel. Serve it warm, if desired, with ice cream or vanilla sauce.

Cake	Streusel Topping
150 g Flour 50 g Sugar 1 pinch Salt 1 Egg yolk 75 g Butter, diced 1 tbsp Cold water 500 g Rhubarb 70 g Ladyfingers, crumbled 50 g Brown sugar	100 g Flour 100 g Almond, ground 100 g Sugar 1/3 tsp Nutmeg powder 1/2 tsp Cinnamon powder 150 g Butter, diced

1. To prepare the base. Place flour, sugar, salt, egg yolk, butter and cold water in a mixing bowl. Stir with a hand mixer attached with dough hooks until the mixture comes together. Form it into a ball and chill, wrapped with a cling film, for 30 minutes.
   
2. Clean and trim rhubarb, removing any leaves. Cut the rhubarb stalks into 1cm pieces. Crush the ladyfingers until fine crumbs form. In a mixing bowl, mix together 100 grams sugar, flour, ground almond, nutmeg and cinnamon. Cut in butter to form crumbs. Chill, covered, until ready to use.
   
3. Preheat the oven to 200C/400F. Butter a 26cm tart dish or line with parchment paper. Roll the dough into a 32cm round between two sheets of parchment paper and place it into the tart dish. Sprinkle the crumbled ladyfingers at the bottom of the tart, scatter over the rhubarb pieces, and then sprinkle on brown sugar evenly. Now cover it with streusel topping. Bake in the middle of hot oven for 45 minutes until nicely golden brown.

Blueberry Tea Cake Rolls

A soft spongy cake roll prepared with eggs, sugar, flour and ceylon tea bags with a delightful blueberry flavour. Those cake slices taste very nice on its own, but they can be served with whipped cream, or ice cream.

Yolk Batter	Meringue
4 Large egg yolks 30 g Maple syrup 50 g Vegetable oil 50 g Milk 90 g Cake flour 9 g Blueberry tea (about 3 tea bags) 2 g Baking powder	5 Large egg whites Pinch of salt 1/2 tsp Lemon juice 100 g Caster sugar

1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, blueberry tea, and baking powder. Sift the flour mixture into the yolk mixture. Fold to combine.
   
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
   
3. Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.

Hard Wheat Semolina and Raspberry Cake

A very moist, slightly dense and super tasty hard wheat semolina cake prepared with yogurt, frozen raspberries and hazelnut brittle. Enjoy it with a glass of sparkling strawberry wine or a pot of freshly brewed tea.

• 2 Eggs, separated
  
• 30 g Butter, at room temperature
  
• 80 g Sugar
  
• 15 g Vanilla sugar
  
• 250 g 3.5% Plain yogurt
  
• 250 g Hard wheat semolina
  
• 2 tsp Baking powder
  
• 200 g Frozen raspberries
  
• 50 g Hazelnut brittle
  
• Powdered sugar
  

1. Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
   
2. Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
   
3. Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
   
4. Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
   
5. Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.

Orange and Poppy Seed Friands

A Friand, originally from France, is traditionally made mainly with ground almond, melted butter and only a small amount of flour. In this recipe, the ground poppy seeds together with blood orange zest were added to enhance the flavour and aroma of those truly wonderful friands. Orange syrup is not a necessity, actually I find it too sweet.

• 160 g Butter
  
• 3 Blood oranges
  
• 50 g Plain flour
  
• 180 g Icing sugar
  
• 150 g Almond meal
  
• 50 g Poppy seeds, ground
  
• 5 Egg whites
  
• 100 g Caster sugar
  

1. Preheat oven to 200C/400F. Grease 7-8 rectangle friand pans. Melt the butter in a saucepan over a medium-low heat, then simmer for 5 minutes until golden brown. Cool slightly.
   
2. Finely grate the rind of two blood oranges. Combine the flour, icing sugar, almond meal, ground poppy seeds and grated orange rind.
   
3. Whisk the egg whites until frothy. Add to the dry ingredients together with the butter. Stir until just combined. Divide the batter into the pans. Bake until golden brown, about 20 minutes.
   
4. Zest rind from remaining orange then juice the oranges. Place zest, juice and sugar into a small saucepan. Cook over low heat, stirring, for 5 minutes or until mixture comes to the boil. Reduce heat to low. Simmer for 5 minutes or until mixture thickens slightly. Allow to cool. Place friands onto serving plates. Drizzle with orange syrup and serve.

Pistachio Mon Chéri Brownies

I have been on a mission to clean out the pantry, which might have resulted in some peculiar recipes here. :-))The "Mon Chéri",another chocolate product produced by Italian Ferrero, contains a "heart" of sweet cherry soaked in a liqueur and is encased in Ferrero's dark chocolate!

• 80 g All-purpose flour
  
  
• 1/2 tsp Salt
  
  
• 1/2 tsp Baking powder
  
  
• 250 g Mon Chéri liqueur chocolate©angiesrecipes
  
  
• 150 g Butter
  
  
• 200 g Sugar
  
  
• 3 Eggs
  
  
• 2 tsp Vanilla extract
  
  
• 70 g Pistachio, roughly chopped
  
  

1. Preheat the oven to 165C/330F. Grease a 20x25cm baking pan and line with foil. Brush the foil with vegetable oil.
   
   
2. In a bow, whisk together the flour, salt and baking powder. Melt the chocolate, butter and sugar over a pot of simmering water. Add in the flour mixture. Whisk in eggs, one a time, until fully incorporated. Add in vanilla extract and chopped pistachio.
   
   
3. Pour the batter into the prepared pan and bake in the center of the hot oven for 30 minutes. Remove and cool completely on a rack. Cut into 12 squares.

Pumpkin Walnut Praline Cheesecake

What would AUTUMN be without pumpkin pie, pumpkin bread or pumpkin cheesecake? I like to add nuts to the cheese filling, just to have something to chew on while enjoy the creaminess of the cheesecake. If you prefer yours without, then leave the walnut praline out. The cheese I used for the recipe is called "Quark©angiesrecipes", a type of fresh cheese, which is made by warming soured milk until the desired degree of denatured proteins and then strained. Quark usually contains much lower fat than the cream cheeses and has no salt added.

Feel free to replace it with other type of fresh cheese, like fromage frais or cream cheese.

Praline	Crust
100 g Granulated sugar 50 g Chopped walnuts	70 g Butter, diced 3 tbsp Brown sugar 120 g All-purpose flour
Filling	Topping
550 g Quark cheese ©angiesrecipes (or Fromage frais)at room temperature 120 g Brown sugar 2 tbsp All-purpose flour 450 g Pumpkin puree©angiesrecipes 1 tsp Vanilla 1/2 tsp Ground cinnamon 1/2 tsp Ground ginger 1/2 tsp Ground nutmeg 3 Eggs	200 g Sour cream 1 tbsp Sugar

1. For praline, line a baking sheet with foil. In a heavey skillet place the 100 grams of granulated sugar. Cook over medium-high heat, swirling the skillet occasionally until sugar begins to melt. Reduce heat to low. Stir in the chopped walnuts and cook until sugar is golden brown and walnuts are toasted. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool and chop the cooled praline into smaller pieces. Place 1/3 of the chopped praline in a blender container and process until ground. Store them in separate boxes in fridge until ready for use or up to 1 week.
   
   
2. For crust, beat butter with an electric mixer on medium-high speed until softened. Add 3 tablespoons of brown sugar and beat until fluffy. Sift in the flour. Beat at slow speed just until combined. Press the dough onto the bottom and 4cm up the side of 9-inch springform pan. Bake the crust in a 190C/375F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
   
   
   
   
3. For filling, in a large mixing bowl beat quark cheese, 120 grams of brown sugar, and the flour with an electric mixer on a medium speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add in eggs and beat on low speed just until combined. Stir in the coarsely chopped walnut praline pieces, reserving the powder for the topping.
   
   
4. Pour the filling into the crust and return to the oven. Bake in a 190C/375F oven for 40 minutes or until center appears nearly set. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
   
   
5. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool completely and chill, covered, in the fridge for at least 4 hours or overnight. Just before serving, sprinkle the ground praline over the sour cream topping.

Cornflakes Butter Cake

Wholesome cornflakes combined with butter, creme fraiche, and caramel ice cream (summer leftover)makes this cake incredibly delicious!

Batter	Topping
200 g Creme fraiche 100 g Caster sugar 2 Eggs 60 g Caramel ice cream, softened 240 g Pastry flour 1 tbsp Baking powder	150 g Butter 80 g Caramel ice cream 2 tbsp Caramel syrup 3 cup Cornflakes

1. Preheat the oven to 200C/400F. Line a 30x40cm baking tray with paper. Beat the creme fraiche and sugar in a mixing bowl until the mixture is smooth and thickens. Add in eggs, one at a time and beat until fully incorporated. Stir in the ice cream until combined.
   
   
2. Gently mix in flour and baking powder, until just combined. Spread the batter evenly into the prepared baking tray and bake in the center for 10 minutes.
   
   
3. While the cake is baking, melt the butter, caramel ice cream and caramel sugar syrup in a pot. Turn the heat off and fold in cornflakes. Remove the cake from the oven and spread the cornflake mixture over. Return it to the oven and bake for a further 10 minutes.