Date Cake with a Whiff of Icing Sugar

SONY DSCUniversity has restarted on Monday and as I also sing in an operetta which will première next week (= rehearsals every day) I experienced a harsh change from as much leisure time as I could possibly imagine to practically none at all. What I need now are quick recipes for easy desserts which can be whipped up in no time and which still taste fantastic.

And I have good news: This date cake fulfills all the conditions!

Furthermore, it also not too heavy as the recipe goes without butter. The dates add some moistness to the fluffy texture of the cake – this cake really has it all!

No, the “I’don’t have time”-excuse won’t work this time – start baking! 🙂

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Date Cake with a Whiff of Icing Sugar

Preparation time: about 15 min (including making the paper cut)

Baking time: 40-45 min

Yield: one cake (24-26 cm Ø)

Ingredients:

  • 175g icing sugar
  • 6 egg yolks
  • 200g hazelnuts (roasted and ground)
  • 150-200g dates (as you like it)
  • 1 tbsp. rum
  • ½ lemon, zest and juice
  • 6 egg whites, very stiff
  • 1 pinch of salt

Preparation Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Whisk icing sugar and egg yolks until light and fluffy.
  3. Add roasted and ground hazelnuts.
  4. Chop the dates into small chunks. Add.
  5. Add rum, lemon juice and lemon zest. Whisk well.
  6. Whisk egg whites with a pinch of salt until very stiff. Fold the egg whites carefully into the date mixture. Put the batter into a well-greased round springform pan (24-26 cm Ø).
  7. Bake on the lowest level in the preheated oven for 40-45 minutes.
  8. While the cake is in the oven make the paper cut. Cut the paper to match the size of the springform pan. Try to cut away as much paper as possible to create a lot of space for the icing sugar. Iron the paper cut or put under something heavy to flatten it.
  9. Cover the cooled cake with the paper cut and dust it with icing sugar to create a lovely pattern.

(recipe after Betty Bossi)

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

Date Cake with a Whiff of Icing Sugar

Dattelbiskuitkuchen mit Puderzucker-Dekoration

Guest Post: Peach and Plum Galette

Peach and Plum Galette_1~~~ TODAY: A GUEST POST WRITTEN BY MY DEAR FRIEND KATHRIN – A MUST-BAKE! ~~~

When Bettina asked me if I wanted to submit a recipe for her blog I did not hesitate for a second about writing a guest post. We both share a passion for baking so of course I said yes. As I was thinking of what I could bake for this blog post, I found myself staring at the huge plum tree in our garden. Why not include plums when we have loads of them (we’ve harvested about 6kg a day for the past two weeks)! But I didn’t want to make another plum tart, another plum mousse or another Zwetschgendatschi, I wanted to try a new way of baking with plums. So I stumbled across this delicious combination of plums and peaches, another favourite summer fruit of mine.

The combination of this ‘barely-a-recipe’ recipe is so simple, yet so sweet and delicious. Give it a go as long as you can still get fresh plums and fresh peaches!

P.S. I would love to hear what other ways of baking with plums you know. 🙂

– Kathrin

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Peach and Plum Galette

yields: 8 portions
preparation time: 20 minutes
baking time: 30 minutes

Ingredients:

for the pastry dough:

  • 250g flour
  • 150g cold butter
  • 70ml cold water
  • 2 tbsp icing sugar
  • Pinch of salt

for the galette filling:

  • 6 medium plums
  • 3 medium peaches
  • 1 tbsp ground hazelnut
  • 1 tbsp sugar
  • 1 egg whisked with 1 tbsp water

Method:

  1. To make the pastry combine flour, the icing sugar, water and salt in a bowl. Cut in the butter and start to knead carefully. If too sticky, add more flour. Knead until fully combined and wrap the dough ball onto a piece of plastic wrap. Let it chill for at least one hour in the refrigerator.
  2. Meanwhile, quarter the fruits, remove the pits and slice each quarter into three pieces.
  3. Preheat the oven to 180°C.
  4. Roll out the cool dough on a lightly floured surface into a circle, about 3mm thick. Carefully transfer the dough onto a baking sheet lined with parchment paper.
  5. Sprinkle ground hazelnut evenly over the galette, leaving a 3-4 cm border uncoated.
  6. Arrange the fruit slices in circles on the dough, leaving the border bare.
  7. Pull the border of the dough to cover the fruit and press lightly to hold in place.
  8. Beat the egg and whisk with water, then brush the pastry with the mixture and sprinkle 1 tablespoon of sugar over the galette.
  9. Bake for about 30 minutes until the crust is golden brown and the fruit centre is bubbly. Cool galette on a wire rack. Serve warm. Top with vanilla ice cream or whipped cream.

(Adapted from Princess.ch)

Peach and Plum Galette_2

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

Peach and Plum Galette

Zwetschgen-Pfirsich Galette

Chocolate-Cupcakes with Vanilla-Mascarpone-Frosting

Chocolate-Cupcakes with Vanilla-Mascarpone-Frosting

I’m afraid I’ve got a bit of a problem with cupcakes. I mean – they look so fabulous: a lovely muffin decorated with a beautiful frosting. But there’s the rub. I don’t like buttercream. It’s not just that it is about as unhealthy as it can get (that alone could probably not stop me, at least not completely 😉 ) it’s also that I really dislike the taste of it.

Fortunately, I’ve discovered a couple of frostings which aren’t based on butter and still look fantastic. Mernique frosting is one possibility (as shown in the Chai-Latte-Cupcakes recipe) – and here’s another one.

It’s based on mascarpone – not exactly healthy but way better than butter and, in my opinion, much tastier.

This vanilla-mascapone frosting offers a lovely contrast to the chocolatey muffin – the combination is simply perfect!

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Chocolate-Cupcakes with Vanilla-Mascarpone-Frosting

yield: about 24 mini-cupcakes

preparation time: 20 min

baking time: 12-15 min

Ingredients:

for the muffins:

  • 80g butter
  • 1 pinch of salt
  • 100g dark chocolate
  • 1 egg
  • 1 egg yolk
  • 75g muscovado sugar
  • 25g white sugar
  • 40g flour
  • 1 TL baking powder
  • 40g dark chocolate, coarsely chopped
  • 40g milk chocolate, coarsely chopped

for the frosting:

  • 200g mascarpone
  • 6 EL confectioners‘ sugar
  • 1 TL vanilla extract
  • dark couverture chocolate

Preparation:

  1. Preheat the oven to 190°C. Butter a mini-muffin-tin and sift a bit of flour on it.
  2. Melt butter, salt and chocolate in a bowl over a bain-marie. Let it cool down for a bit.
  3. Whisk egg, egg yolk and sugar with an electric whisk until fluffy. Add the chocolate mixture. Sift flour and baking powder on top. Add the chopped (dark and milk) chocolate.
  4. Fill the batter into the mini-muffin-tun using a teaspoon. (Don’t fill them too high up – ¾ at most.)
  5. Bake in the preheated oven for 12-15 minutes until there is a dry crust on top of the muffins. (The batter can still be relatively moist at this point. Don’t overbake or its typical texture will be lost.)
  6. Let the muffins cool down for about 10 minutes in the tin. Then, take them out of the tin carefully and let them cool down completely on a cooling rack.
  7. For the frosting, put mascarpone, confectioners‘ sugar and vanilla extract into a bowl and whisk shortly with an electric whisk. Put the mixture into a piping bag and pipe small rosettes onto each muffin. Using a vegetable peeler, make the chocolate decoration to top the cupcakes.

    (recipe after “Mini-Muffins & mehr” by Joanna Farrow)

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

Chocolate-Cupcakes with Vanilla-Mascarpone-Frosting

Schokoladencupcakes mit Vanille-Mascarpone-Creme

Chai-Latte Cupcakes

Chai-Latte Cupcakes

Autumn has officially begun – and, while the pumkins in my garden still need a bit of time until I can harvest them, Chai-Latte powder is always at hand!

These cupcakes are cute and small and they have such a lovely flavour. I discovered the recipe about a year ago and today I just felt like baking those tiny cupcakes again. Why don’t you give it a try, too?

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Chai-Latte Cupcakes

Yield: 24 (mini) cupcakes
Preparation time: 30 minutes
Baking time: 20 minutes 

Ingredients:

For the muffins:

  • Chai-Latte instant powder (as much as for 3 Cups)
  • 125g (warm) butter
  • 75g muscovado sugar
  • pinch of salt
  • 1 egg
  • 2 egg yolks
  • 80g ground almonds
  • 180g flour
  • 5 teaspoons of baking powder

For the topping:

  • 2 egg whites
  • pinch of salt
  • 80g sugar
  • confectioners’ sugar

Preparation Instructions:

  1. Boil 125ml water and pour it over the Chai-Latte powder. Let it cool down.
  2. Preheat the oven to 190°C.
  3. Combine butter, sugar and a pinch of salt. Whisk until very creamy for about 4-6 minutes.
  4. Stir in one egg/egg yolk at a time.
  5. Add ground almonds. Then, sift flour and baking powder on top. Add the Chai-Latte-mixture. (Don’t whisk too much now!)
  6. Fill the dough into the prepared muffins tin. Bake the muffins in the middle of the oven for 12 to 15 minutes.
  7. In the meantime, whisk the egg whites (with a pinch of salt) until almost stiff. Carefully add the sugar while still whisking. Whisk for 3 more minutes until the mixture is glossy and stiff.
  8. When they’re done, take the muffins out of the oven and let them cool for 5 minutes.
  9. Preheat the oven to 280°C now.
  10. Put muffins on a baking tin. Pipe small meringues on top of the muffins. Bake the muffins in the hot oven for 1-3 more minutes (or until the meringue is slightly brown on the edges).Chai-Latte Cupcakes
  11. Dust with confectioners’ sugar and serve when cooled down completely.

(recipe after “Muffins & Cupcakes – Neue Ideen für kleine Kuchen und Törtchen” by Anne Haupt)

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

Chai-Latte Cupcakes (English)

Chai-Latte Cupcakes (deutsch)