Happy German Unity day! This is a typical autumn festival right here so I am going to show you what autumn recipe may be suitable for such an occation… Even though I really want to have summer back :(.
I just need to say it: this cake is amazing. It is a very good classic apple pie, heavenly when it comes right out of the oven. I didn’t expect it to be that good, because I always did not like the pie crusts I have made by now, but this is an exception. I think I will always use this crust from now on. Found the recipe in this autumn`s issue of Sweet Paul Magazine. Love this lifestyle stuff.
When I had my first bite of the cake, it came to my mind, that all the ingredients inside were vegan. Vegan! And so good! At once I thought of a student in my school, who is vegan. That girl has got two blogs – one in German and the other one in English. I know that she will like the following recipe, as she loves apples :)
If you love art, photography and the little things that make life better, you will love those two blogs. Don’t miss to check this out.
Classic Apple Pie
(makes one round 22 cm (9´´) cake)
300 g (2 ½ cups) flour
4 tbsp sugar
220 g (2 sicks – 1 tbsp) cold margarine, cut into cubes
8 tbsp ice cold water
1 tbsp lemon juice
3 middle-sized apples, not too sour
7 tbsp sugar
¾ tsp cinammon powder
2 tbsp flour
1 tbsp lemon juice
1 tbsp sunflower oil
Whisk together 300 g (2 ½ cups) flour and 4 tbsp sugar in a large bowl.
Add the butter and mix at low speed until the dough forms little peas.
Knead the dough with your hands after adding the ice cold water and 1 tbsp lemon juice until the mass forms a ball.
Cut the dough in halves, put some plastic wrap around it and let chill in the freezer for about 1 hour.
In the meanwhile, wash the apples, remove pale and seeds and cut them into THIN slices.
Mix with 2 tbsp flour, 7 tbsp sugar, cinammoon and lemon juice in a bowl.
Preheat the ovn to 180°C (350°F).
Take out the cooled dough and roll both halves on a lightly floured surface until they are a little larger than the surface of your bowl. Place one half of the crust into the pan and form it with your fingers until bottom and rim are colpletely covered. Place the apples into the pan. Spread them evenly on the surface. Place the other half of the crust on top and press the bottom and top layer with your fingers so they stick together. Cut some lines into the upper layer with a sharp knife.
Bake for about 50 minutes. After 40 minutes of baking, brush the crust with oil. Let the cake chill for a good 15 minutes… you don’t want to burn your tongue :P.
Serve warm.
Stupid ears. I’m in hospital right now. I suppose that none of the doctors expected it to be that bad, but obviously it is. Finally I feel better and I can eat properly most of the time, so eating without chewing is just the worst-case-option.
Nevertheless, I feel that I have to share this wonderful recipe with you I made the day before I went to hospital. It is very creamy, rich and chocolaty sweet. I found it on MyChefkoch, the German food platform where I often look for interesting recipes. I slightly changed the original, left the fruit out and put some chopped chocolate on top. Mmmmmh.
Despite that it this cake can be eaten without chewing it much, it is super easy to put together. AND there is a lot of nutella inside – which is another reason why you should try it. Make sure you do not have to worry about caloriewhen eating this cake – it is not what I would call low fat, low carb or something – just delicious ;). Let’s get started.
Nutella Cream Cake
300 g (11 oz) graham crackers, crumbled
400 g (14 oz) nutella (I told you it was a lot…)
80 g (2/3 stick) butter
250 ml (1 cup) heavy cream
400 g (1, ½ cup) heavy sour cream
100 g (3,5 oz) chocolate with whole hazelnuts
Prepare a round 26 cm (10´´ or 9´´) pan by placing a baking sheet on the bottom. Place the butter in a medium-sized sauce pan and melt over low heat. Add 2 tablespoons of nutella and stir until incorporated. Add the graham cracker crumbs and stir until the crumbs have evenly sucked up the butter.
Transfer the mixture into the cake pan and press it evenly to the bottom, use a spoon for this. Let the bottom layer cool in the fridge. Beat the heavy cream in medium-sized bowl. Cream the sour heavy cream and nutella (This was my favourite part :D.).
Carefully ad the heavy cream. Use a whisk and and stir just until incorporated. Transfer the cream into the cake pan.
For the topping, chop the chocolate with a sharp knife so you get thin little sticks. Spread them on top of the cake. Let it cool in the refrigerator for at least 3 hours.
Found a supersized chocolate from Ritter Sport in a shop. Couldn’t leave without buying it. :D
Enjoy this creamy beauty. I guess I can post something new when I am back home again, which is supposed to be by the end of the week… But don’t worry, I already miss baking, so I will post something as fast as I can.
original recipe: http://www.chefkoch.de/rs/s0/nutella+rahm+torte/Rezepte.html
My boyfriend’s sister had a baby two weeks ago. This weekend, we went to the baby shower to see her adorable little daughter. As always, I wanted to prepare a special treat, so I started to think about what everyone would love to eat.
I’ve been craving oreo cookies the last days. I DREAMED that I was making cake pops two days ago. This was a sign, no doubt. So I went to the supermarket and bought those mini oreos. Cute. But not as cute as the baby, of course. ;)
Then I prepared my cake, combined it with frosting and hid the oreos inside the dough.
Then I covered the truffles in white chocolate. Mhhhhh.
Oreo Stuffed Cake Truffles
(makes about 40 truffles)
cake:
125 g (1 sticks) butter, room temperature
100g (½ cup) sugar
2 eggs
150 g (1 ¼ cups) all purpose flour
½ tsp baking powder
1 pinch salt
frosting:
100g (3,5 oz) cream cheese
30 g (1 oz) butter
40 g (3/8 cup) powdered sugar
½ tsp vanilla extract
40 mini oreo cookies
icing:
400 g (14 oz) white chocolate
3 normal sized oreos, crushed
Whisk together the flour baking powder and salt in a medium-sized bowl. Set aside. Preheat oven to
180° C (350° F).
Cream the butter and sugar in a large bowl, until the mixture becomes light and fluffy. Add one egg at a time and stir until fully incorporated. Now add the dry ingredients and stir until the dough is smooth.
Transfer the mixture into an oiled pan – I always use my round 26 cm (10 inch) pan but a 22 cm x 12 cm (9´´ x 5´´) pan or a round 22 cm (9´´) pan works as well – and bake about 25 minutes until a toothpicker comes out clean.
Let the cake cool completely, then remove the hard edges. Now crumble the cake into a large bowl. This you can do easily with the help of a grater.
Prepare the frosting. For this, place the butter into a microwave-safe bowl and microwave for 25 seconds. Add the cream cheese, powdered sugar and vanilla extract and stir until the frosting is smooth.
Combine the crumbles and the frosting and stir until you get a dough-like mixture by using your hands. Make litte cake balls with cookies inside. Like that:
Place them in the freezer for about 20 minutes or in the fridge for at least 2 hours.
Melt the chocolate and cover the truffles with the help of two forks. Sprinkle crushed oreos on top.
Your guests will love this surprising moment when they find the oreo inside :).
