Sweet Chestnut Chocolate Tarte with Spices (Recipe Testing)

dsc04123bHello everyone!

I’m back – and I’m bringing a wonderfully chocolately and perfectly delicious tarte along with me. And the best thing is: there are chestnuts in it!dsc04103bAutumn has definitely come (only look at this picture my Dad took out of our window yesterday!) and for me, an autumn without sweet chestnuts is unimaginable – I love both their wonderful flavour and texture. Luckily, Sarah from “Hidden Sweet Treats” managed to transfer both into her lovely little tartes.dsc04114bI love the combination of chocolate, spices (cinnamon, cardamom and vanilla) and chestnuts – they’re in perfect harmony. The tartes’ texture is soft, the sort of “melting-in-your-mouth” everyone must love. And sometimes, you find a small piece of crumbly chestnut in it – this is really as good as it can get.dsc04131bThe tartes are very rich and best enjoyed in small bits – for example alongside a hot Cappuccino with Baileys (as I love it).dsc04125b

Check out Sarah’s recipe and her absolutely gorgeous blog right here.

Have a wonderful rest of the weekend,



Blackberry Elderflower Frozen Yoghurt

DSC04013blog.jpgSome of you might have spotted it already – I had the pleasure of writing a recipe for a healthy dessert for Schweizer Gesundheitstage. You can find the post concerning my creation right here. And now, it want share it with you as well, in both English and German, of course.DSC03982blogDSC03861b.jpgDSC03994blogI looove blackberries and I am so happy to have them sweet and ripe in my garden at the moment. They’re not only delicious to eat, but also very healthy. In order to keep the whole dessert healthy, I reduced the amount of sugar to a minimum and substituted it partly with elderflower syrup. Additionally, I used muscovado sugar instead of white sugar und chose yoghurt over cream.DSC03875b.jpgDSC04007blog

This gives you a light and refreshing dessert you won’t have any remorse or regrets about. Enjoy and treat yourself!

Best wishes,


Blackberry Elderflower Frozen Yoghurt

serves 8
preparation time: 10 minutes
total time: 30-40 minutes (with an ice-cream-maker)


  • 450g fresh blackberries
  • 90g muscovado sugar
  • 540g Greek yoghurt
  • a few drops of lemon juice
  • 3-4 tbsp. elderflower syrup
  • optionally: little powdered sugar


  1. Put the blackberries and the sugar into a small pot and bring to the boil. Then, let it simmer for about 10 minutes.
  2. Press the blackberries through a sieve into a bowl. If the mixture you get is very hot, put it into the fridge for a few minutes.
  3. Add yoghurt, lemon juice and elderflower syrup.
  4. Taste the mixture – depending on the sweetness of the blackberries you might want to add a bit of powdered sugar now. Be careful: Through the freezing process, the mixture will lose a bit of sweetness.
  5. Put the blackberry mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like. Tip: Of course, this recipe works also without an ice-cream-maker. Just put the mixture into the freezer and whisk every hour until the mixture is frozen.


To get a printed version: Download the pdf. (Both English and German versions available!)

Blackberry Elderflower Frozen Yoghurt




Summery Swiss Cross Profiteroles for the 1st of August

DSC03797bGrüezi, my dears!

Today is the 1st of August and in Switzerland, this is a special day. Today, we celebrate our national holiday! Correspondingly, I have created a wonderfully summery and fruity Dessert: Profiteroles in the shape of a Swiss Cross. (Or something like a double éclair, if you like. ;) )DSC03820blogDSC02826bDSC03816blogThey’re filled with a wonderfully light lime mousse and fresh raspberries, strawberries, redcurrants and peach. A soft little summer dream…and absolutely delicious! They lightness and the wonderful colours match perfectly the lovely flowers that can currently be seen in my garden…DSC03807blogDSC02790bDSC03802blogDSC02770bDSC03805blogBy the way: If you’re not Swiss or this Comes to late to bake today you can also make “normal” profiteroles or éclairs with this recipe. I had a bit of dough left over and so I’ve also made a few small profiteroles. Aren’t they cute?DSC03827blogLiebi Grüess und en schöne 1. Auguscht,



Summery Swiss Cross Profiteroles for the 1st of August

yield: about 8 filled crosses

preparation time: 1h 15 min

total time: 1h 45 min



  • ­       piping bag
  • ­       star-shaped nozzle

for the choux pastry:

  • ­       1dl milk
  • ­       0.8 dl water
  • ­       45g butter
  • ­       1 pinch of salt
  • ­       2-3 tbsp. sugar
  • ­       120g flour
  • ­       3 eggs (slightly beaten)
for the filling:

  • ­       3 dl cream
  • ­       1 sachet of Express Gelatine
  • ­       2-3 tbsp. sugar
  • ­       2 tbsp. elderflower syrup
  • ­       ½ lime, zest and juice
  • ­       fruits depending on your liking and the season (I used raspberries, strawberries, redcurrants and peaches)

for the decoration:

  • ­       powdered sugar


  1. Preheat the oven (or, if possible two ovens) to 190°C.
  2. Put milk, water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
  3. Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
  4. Take the pot away from the stove and let it rest shortly.
  5. Add the eggs one at a time and stir them into the dough. Make sure that the dough gets soft but doesn’t dissolve.
  6. Put the dough into the piping bag and pipe 8 crosses (about 10 cm long and wide).
  7. Bake the crosses for 20-25 minutes in the middle of the oven. Be careful: Don’t open the oven during these 30 minutes!
  8. While the profiteroles are in the oven, prepare the filling: Whip 1.5 dl cream (with Express Gelatine and sugar) until stiff. Add elderflower syrup, lime zest and juice. Fill the cream mixture into a piping bag and put into the fridge.
  9. Wash and dry the fruits. If necessary, cut them into small pieces.
  10. When the 20-25 minutes, are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes. Then, take the profiteroles crosses out of the oven and let them cool down completely on a cooling rack.
  11. Cut the crosses horizontally and pipe the lime cream on both sides, then put fruits onto the cream.DSC03752blogDSC03762blogDSC03764blog
  12. Store cool until you serve the crosses, then dust with powdered sugar and enjoy

(recipe of the profiteroles adapted from „Luftig-leichter Brandteig“ by Luise Lilienthal)DSC03785blog_________________________________

To get a printed version: Download the pdf. (Both English and German versions available!)

Summery Swiss Cross Profiteroles for the 1st of August

Sommerliche Schweizerkreuz Profiteroles zum 1. August

Strawberry Cake with Lime and Homemade Elderflower-Syrup


It time to celebrate and even though I am a firm supporter of the phrase “you don’t need a reason for cake”, I still love to celebrate happy events with a piece of cake!


And wait for it: This cake post will celebrate 3 things at once: It was my Dad’s birthday cake (in June – sorry for posting so late!!). In addition, this blog post is also meant to celebrate this blog’s 2nd “blogiversary” aaaaand: I got my Bachelor of Arts in History, Film Studies and English the other week!!


So many good things at once – and, accordingly, this cake also combines many good things in one Dessert: strawberries, lime and elderflower. The combination is fan-tas-tic. Believe me.


The recipe I used has been given to me by lovely Sarah from “mrshepburn89”. You can find her wonderful Instagram account here. She was so very kind to send me the recipe directly, as she does not have her own blog yet (it will follow soon, though, as I take it). I adapted it ever so slightly and have it right here for you. If you want to make the elderflower-syrup yourself – as I did – check out my recipe here. (However, as my post is a bit belated, the elderflower season is already over, sorry!)

Sooo…I wish you all a very happy summer and I hope that there are also many things to celebrate in your life for which you could use this recipe. And if not – well, you know. There is not really a reason needed to bake.😉

All the best,




Strawberry Cake with Lime and Homemade Elderflower-Syrup

preparation time: about 1h 30 min
total time: about 4 h
yield: a cake with 20 cm diameter


Bottom Layer:

  • ­       140g cantuccini
  • ­       55g white chocolate
  • ­       60g butter
  • ­       3-4 tbsp. homemade elderflower-syrup (recipe: see earlier blogpost)


Strawberry Mousse:

  • ­       250g fresh strawberries (blended)
  • ­       300g low-fat quark
  • ­       220g Greek Yoghurt
  • ­       7 sheets of gelatine
  • ­       2.5 dl cream
  • ­       180g powdered sugar
  • ­       5-6 tbsp. elderflower-syrup
  • ­       1 lime (juice and zest)
  • ­       1 vanilla bean
Wild Strawberry Gelee:

  • ­       150g-200g wild strawberries (blended)
  • ­       3 tbsp. sugar
  • ­       little lime juice
  • ­       2-3 sheets of Gelatine

Lime Elderflower Mousse:

  • ­       1.5 dl cream
  • ­       ½ packet Express Gelatine (or stabilizer for whipping cream)
  • ­       1 lime (zest, little juice)
  • ­       3-5 tbsp. elderflower-syrup

for decoration:

  • ­       fresh strawberries
  • ­       little roses (not sprayed)
  • ­       mint and lemon balm (fresh)


  1. For the bottom layer: Grease the 20cm-cake ring with a bit of butter and lay with baking parchment.
  2. Make small crumbs out of the cantuccini (e.g. put into a freezer bag and crumble with a rolling pin).
  3. Melt chocolate and butter over a bain-marie and stir. Once everything is molten, mix it with the cantuccini crumbs.
  4. Cover the bottom of the cake ring with the mixture and let it rest in the fridge for 20-30 min. Then, brush with elderflower-syrup and let it rest for 10 more minutes in the fridge. Remove the baking parchment and put the bottom layer and ring on a cake plate.
  5. For the strawberry mousse: Wash, cut and blend strawberries.
  6. Mix the blended strawberries, low-fat quark, yoghurt, elderflower-syrup, lime juice and vanilla pulp.
  7. Whip the cream until still. Prepare the gelatin sheets according to their instructions and warm them slightly. Mix them with 3 tablespoons of the quark mixture, then add this gelatin mixture to the rest of the quark mixture. Stir. Carefully add the whipped cream – don’t whisk!
  8. Put the strawberry mousse onto the bottom cake layer – make sure it is smooth. Let it firm up in the fridge for about an hour.
  9.  For the wild strawberry gelee: Blend the wild strawberries and heated them slightly in a pot. Add sugar and lime juice. Prepare the gelatin sheets according to their instructions and add them to the warm strawberry-mixture. Let it cool down a bit.
  10. Take the cake out of the fridge and put the gelee on top of the strawberry mousse. Let the cake rest in the fridge for about 3h or overnight.
  11. For the lime elderflower mousse: (prepare on the day of serving) Whisk the cream with the gelatin express until stiff. Add lime juice, lime zest and elderflower-syrup. Put into the fridge for about 5-10 minutes.
  12. Pipe the cake with the lime elderflower mousse and decorate with fresh strawberries, roses, mint and lemon balm. Enjoy!



To get a printed version: Download the pdf. (Both English and German versions available!)

Strawberry Cake with Lime and Homemade Elderflower-Syrup

Erdbeer-Törtchen mit Limette und selbstgemachtem Holunderblütensirup

Nutella Cupcakes – Hopp Schwiiz! (Recipe Testing)

DSC02608b.jpgThis evening, Switzerland will play against France – I can’t wait to see the match! And, of course, I hope that they play well. They almost have to, now that I made these wonderful “Hopp-Schwiiz”-Nutella-Cupcakes!

“Hopp Schwiiz” means “Go, Switzerland!” in Swiss German. According to this motto, I have cute football cupcake liners…DSC02611insta.jpg… and a lovely floral decoration with roses from our organic garden.DSC02615insta

But now, let’s take a look at the “star” on my table: the Nutella Cupcakes! I tested a recipe from Das Knusperstübchen and I am simply delighted! The dough is super soft and fluffy, really perfect. You can find Sarah’s recipe here. The only thing I changed is the frosting: Instead of cream cheese and cream I chose mascarpone and mixed it with Nutella and powdered sugar. (Make sure to let it rest in the fridge for at least an hour before you pipe it on.) Believe me, it is soooo good!


On that note: HOPP SCHWIIZ and enjoy the European Championship!

Best wishes,



Elderflower Syrup

DSC02585blog.jpgA few months ago, when we were discussing what sorts of trees and bushes we wanted to add to our garden, I knew at once that I wanted an elder.

It’s so lovely to look at the scent is simply fabulous. Therefore, I was super happy when I could harvest a few elderflower umbels and make syrup out of them.DSC02576blog.jpgThe syrup is more than easy to make, it’s really barely a recipe.😉DSC02575blogIt can be used for drinks or desserts. In addition, elderflowers are also good for your health, especially if you have a cold.DSC02577blog

And by the way…I made a really wonderful cake…oooohhh wait ’till you see!

Have a lovely Sunday,



Elderflower Syrup

Yield: about 1l
Preparation time: 20 min
Total time: at least 1 day (as the elderflowers should be left in the water for 24-48h)


  • 10-12 elderflower umbels
  • 1l cold water
  • 750g white sugar + 1 tbsp. Muscovado sugar for the colour
  • 1 lemon
  • a few mint leaves


  1. Pick the elderflower umbels and wash them
  2. Put them together with 1l of cold water into a bowl and let it rest (if possible in the sun) for 24-48 hours.
  3. 3h bevor you want to cook the syrup, add 1 lemon cut into slices and a few mint leaves.
  4. Sieve and press the lemon slices, if you like. Then, bring the elderflower water together with the sugar to a boil.
  5. Allow the syrup to reduce for a few minutes, the fill it hot into the pre-heated bottles.
  6. Unopened, the syrup can be used for at least 1 year. Once the bottle has been opened, the syrup should be stored in the fridge and consumed within 1-2 weeks.


To get a printed version:
Download the pdf. (Both English and German versions available!)

Elderflower Syrup



Weaving Pattern Rhubarb Tarte with Marzipan Filling (Recipe Testing)

DSC02133blogHello everyone!

Today I just quickly want to show you this lovely Rhubarb Tarte I made with rhubarb from my organic garden!

DSC02150blogI saw a picture of the tarte with this beautiful weaving pattern on the Instagram profile of “Das Knusperstübchen“. Sarah’s blog is soooo wonderful and there are many more recipes I would like to give a try.DSC02129blog

This one here worked out perfectly, the only thing I will improve when I bake it again is the thickness of the rhubarb stripes. Mine were a bit too thin, which made them both delicate to handle and a bit crisp in the final result of the cake. Apart from that, I was super happy. As you can see, I served it with a bit of cream and muscovado-sugar on top. The tarte was also a great success with my family, by the way.😉DSC02099blog DSC02105blog DSC02108blog

Here you can see how I “weaved”. A step-by-step instruction and the recipe of this wonderful tarte can be found right here.

Enjoy your Weekend!

Much love,