Madam Puddifoot’s Victoria’s Sponge Hearts with an Orange Twist and Homemade Raspberry Jam

Madam Puddifoot's Raspberry Victoria's Sponge Hearts with an Orange Twist and Homemade JamCan you feel the love..? The love these little beauties spread, I mean. Inspired by Harry’s very unsuccessful Valentine’s day-date with Cho Chang at Madam Puddifoot’s they are even decorated with little confetti hearts that might have been thrown onto them by one of the cherubs:

‘Um … d’you want to get a coffee?’ said Cho tentatively, as the rain began to fall more heavily.
‘Yeah, all right,’ said Harry, looking around. ‘Where?’
‘Oh, there’s a really nice place just up here; haven’t you ever been to Madam Puddifoot’s?’ she said brightly, leading him up a side road and into a small teashop that Harry had never noticed before. It was a cramped, steamy little place where everything seemed to have been decorated with frills or bows. Harry was reminded unpleasantly of Umbridge’s Office.
‘Cute, isn’t it?’ said Cho happily.
‘Er … yeah,’ said Harry untruthfully.
‘Look, she’s decorated it for Valentine’s Day!’ said Cho, indicating a number of golden cherubs that were hovering over each of the small, circular tables, occasionally throwing pink confetti over the occupants.

– Harry Potter and the Order of the Phoenix, p. 493.

Victoria's Sponge Hearts

It’s a great pity that they didn’t get some of these little Victoria’s Sponge Hearts at Madam Puddifoots – things might have turned out differently… 😉 Whether you want to surprise your love or maybe just a dear friend or family member, you can’t go wrong with a lovely little heart like this one and a nice cup of coffee to round it off!

Victoria's Sponge Hearts

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Madam Puddifoot’s Victoria’s Sponge Hearts with an Orange Twist and Homemade Raspberry Jam

preparation time: about 2h (if you don’t make the raspberry jam yourself:  1h 15 min) baking time: 8-10 min
yield: 20-24 hearts

Perfect to surprise a dear person on Valentine’s Days with a sweet and fruity little heart!

Ingredients:

Jam:

  •        1 apple
  • ­       500g raspberries (frozen or fresh)
  • ­       1.5 cups (300-320g) gelling sugar/jam sugar
  • ­       4 tbsp. fresh orange Juice

Victoria’s Sponge Hearts:

  • ­       4 eggs
  • ­       120g sugar
  • ­       1 pinch of salt
  • ­       1 tbsp. warm water
  • ­       1 tbsp. fresh orange juice
  • ­       zest of ½ orange
  • ­       80g flour
Furthermore:

  •        raspberry jam (homemade à as described on the left side; or bought)
  • ­       2-3 tbsp. Grand Marnier
  • ­       2 tbsp. fresh orange juice
  • ­       1 tbsp. Grand Marnier
  • ­       about 6 tbsp. confectioner’s sugar

Preparation:

  1. Prepare the jam:SONY DSC
    1. Finely grate the apple. Put the grated apple, raspberries, gelling sugar and fresh orange juice into a large pot and cook at a rapid boil for at least 10 min.
    2. Fill into preheated glasses and close immediately. Let it cool down for 2-3h. (If you want to continue right away with SONY DSCVictoria’s Sponge Hearts, put a bit of jam into a small bowl and let it rest in a cool place for about an hour.)
  2. Preheat the oven to 220°C. Line the base of the tin (about 15 x 12in) with baking parchment.
  3. Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
  4. Add sugar, one pinch of salt, warm water and orange juice to the egg yolks. Whisk until light and fluffy. Add zest of ½ orange. Set aside.
  5. Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
  6. Sift the flour on top. Gently fold in and combine, trying to keep the volume.
  7. Pour the mixture into the tin and level into all the corners, smoothing the top with a palette knife.SONY DSC
  8. Bake for 8-10 minutes in the middle rack of the oven until golden brown on top.
  9. Generously sprinkle a kitchen towel with additional white sugar (take as much as you need to get the entire towel covered with a thin layer of sugar). Carefully turn the sponge out of its tin onto the towel. Immediately remove the baking parchment. Cover cake with the baking tin and let it cool down (for about 5 minutes).SONY DSC
  10. Cut out about 24 little hearts. Combine two hearts – brush the upper one lightly with Grand Marnier and the lower one with the raspberry jam.
  11. Combine orange juice, Grand Marnier and confectioner’s sugar (if the glaze is too runny or too think, add more confectioner’s SONY DSCsugar/orange juice – it should be well covering). Brush the upper heart with the glaze and decorate with a raspberry and sugar hearts. Let it dry for at least 10 minutes.SONY DSC

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

Madam Puddifoot’s Victoria’s Sponge Hearts with an Orange Twist and Homemade Raspberry Jam

Madam Puddifoot’s Victoria’s Sponge Herzen mit einem Orangen Twist und Hausgemachter Himbeerkonfitüre

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My Perfect “Hefezopf”

Schweizer Hefezopf

In my family everyone loves a good “Hefezopf”. The recipe is easy – only a handful of basic ingredients are required. But the right proportions…oh my – I’ve tried soo many variations. A bit more of this, a bit less of that – one old cookbook suggested adding an egg the other one warned the reader not to do this…you get the gist of it.

HefezopfAnd now, guess what. Yesterday, I finally found MY PERFECT RECIPE and my Dad immediately said: “That’s that best “Zopf” you’ve ever made!”. So, I’m a bit proud, I admit it. 😉SONY DSC

Below you find my perfected version of the “Hefezopf” (or “Zopf” for short). The secret lies in the salt, by the way. Many recipes suggest using much too little – only a very old recipe went for more and I found 8g (per 500g flour) to be the ideal amount for my liking.

The plaiting is not too complicated either, by the way. Just look at my pictures and you’ll be fine! (There are more difficult versions of plaiting with up to 6 or even 8 strands, but this one with 2 strands is the most classic “Zopf” in Switzerland.)SONY DSC

This “Hefezopf” will be the centrepiece of every Sunday breakfast table, I promise! =)

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My Perfect „Hefezopf“

In Switzerland this soft, slightly buttery bread is an absolute classic for breakfast on Sunday mornings!

active preparation time: about 25 min
(plus about 1.5 h rising time)
yield: 1 Hefezopf

Ingredients:

  • 500g flourSONY DSC
  • 8g salt
  • 30g sugar
  • 65g butter, softened
  • 18g fresh yeast
  • 3dl warm milk
  • 1 egg yolk
  • 1 tbsp. cream

Preparation:

  1. Sieve the flour into a big bowl. Add salt and sugar.
  2. Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir.
  3. Dissolve 18g fresh yeast in the warm milk.
  4. Form a little well in the flour mixture and pour the yeast-milk into this well. Stir until the dough sticks together.
  5. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  6. Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.SONY DSCSONY DSC
  7. Cut the dough into two parts. Form each part into a long strand. Plait as following: (continue with the pattern until all dough is plaited)

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8.  Brush the „Zopf“ with the egg yolk-cream mixtureSONY DSC and let it rise in a warm place for 25-45 min. Brush again and bake in the lower middle of the oven at 220°C for 30-40 min. Cover the “Zopf” after at least 10 minutes with kitchen foil (otherwise it will get too dark). SONY DSCTake it out of the oven and knock at the bottom. If it sounds hollow, the “Zopf” is done. Let it cool down on a cooling rack and enjoy pure or with butter and jam or honey.

Hefezopf

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HefezopfSONY DSC

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

My Perfect Hefezopf

Mein perfekter Hefezopf