Apple Rose Tarte (Recipe Testing)

dsc05595bHello my dears!

Today, I want to show you this lovely tarte I made yesterday! Isn’t it gorgeous? I never belived it might turn out this nice, when I saw a picture from Caketime by Tamaris on Instagram.dsc05608bdsc05633bI looked up the recipe and saw that is was actually quite simply and straight-forward! So, I decided to give it a try.dsc05587bdsc05609bThe result really blew me away! The combination of the tarte’s spectacularly beautiful look and its traditional, wonderful flavour is soooo cool! The crust turned out crisp and wonderfully buttery, the filling delicate and not too sweet and the apples – well, I love roses, what can I say! I have many roses in my organic garden in summer, such as this one here…dsc02440blog…which makes this tarte look and taste like a promise for spring and summer.dsc05568bdsc05636bdsc05596bGo ahead and try this recipe yourselves – it needs a bit of time, but it is totally worth it! The recipe can be found here! And in the following you can see how I made my version:

dsc05526bdsc05529bdsc05521bdsc05534bdsc05530bdsc05541bdsc05555bI hope you’ll like this tarte as much as I did!

Best wishes,
Bettina.

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Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel

dsc04328bHello my dears!

Today’s post is again a special one – it is my guest post for Sarah from Hidden Sweet Treats. She made a lovely cupcake recipe for me including some of my favourite ingredients and I made this recipe here for here inspired by some of her favourite flavours.dsc04287bdsc04438b dsc04316bThe result was really amazing! I loved both the texture and the taste of these wonderful little hearts.dsc04304bdsc04305b

At the bottom, there’s a tender, creamy pecan nut caramel and on top sits a lovely cinnamon roll in heart shape based on the Swiss “Hefe-Schnecke”. And of course, there’s much more to the filling than only cinammon: The filling also involves hazelnuts, more pecan nuts, cream and an apple.dsc04310bdsc04428bdsc04326b

Thanks to this apple, my hearts are not too sweet and, in addition, they’re also incredibly moist and soft, thanks to the apricot jam and the caramel. Besides – I simply love baking with yeast, especially in winter! When the dough rises and transforms, that’s almost like magic to me… dsc04435bdsc04319b

In that sense, enjoy this magical time – it’s the most wonderful time of the year!

Best wishes,
Bettina.

P.S. Check out the guest post here!dsc04297b

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Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel

active preparation time: about 1 h
(plus rising for about 1.5 h)
yield: about 20 hearts (if you don’t have heart shaped forms, you can also use a muffin tin)

Ingredients:

  • 120g pecan nuts (finely chopped)
  • 90g butter
  • 150g muscovado sugar
  • 10 tbsp. cream
  • 300g flour
  • 5g salt
  • 3 tbsp. sugar
  • 70g butter, softened
  • 20g fresh yeast
  • 1 dl warm milk
  • 1 egg
  • 120g ground hazelnuts
  • 30g finely chopped pecan nuts
  • 3 tbsp. muscovado sugar
  • ½ tsp. cinnamon
  • 1 apple
  • ½ lemon, zest
  • 4-6 tbsp. cream
  • about 100g apricot jam

 

Preparation:

  1. For the caramel: Finely chop the pecan nuts. Put butter, sugar and cream into a small pot and bring to the boil while constantly stirring. Cook the mixture at a rapid boil for 1 minute, then take it off the stove and add the pecan nuts. Evenly distribute the caramel into the heart forms.
  2.  Sieve the flour into a big bowl. Add salt.
  3. Warm the butter, whisk until cream. Then, add it to the flour mixture. Stir.
  4. Dissolve the fresh yeast and the sugar in the slightly warmed milk while stirring.
  5. Form a little well in the flour mixture and pour the yeast-milk into this well. Add the egg. Stir until the dough sticks together.
  6. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  7. 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.
  8.  In the meantime, prepare the filling: Combine the ground hazelnuts, finely chopped pecan nuts, sugar, peeled and grated apple, lemon zest and cream in a small bowl. Add another tablespoon of cream, if the mixture is too dry. Set aside.
  9.  Punch the risen dough back and form a thin (2-3 mm) rectangle. Cover it with the filling. Roll it from the long side.dsc04277b
  10. Push the roll firmly together (maybe you have to roll it again). Cut the roll into slices of about 2-3 cm. Lay the slices into the heart forms and press them carefully onto the caramel. Let the hearts rise (covered by a kitchen towel) in a warm place for another 20-30 minutes. Preheat the oven to 220°C.
  11.  Bake the hearts for about 15-20 minutes. When they’re done, take them out of the oven and brush them with apricot jam (which you have previously heated in a pot) while they’re still warm.
  12. Let the hearts cool down on a cooling rack or enjoy them warm – as you prefer it.

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

Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel (Recipe English)

Hefeteig-Herzen mit Apfel, Zimt und Pekannuss-Karamell (Rezept Deutsch)

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Apple Plum Cake with Poppy Seeds (Recipe Testing)

dsc04226bHello my dears!

Today, I would like to show you my Mum’s birthday cake. This year, we decided to go for autumnal flavours, inspired by the beautiful way autumn presented itself last week!

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So, when I stumbled across these fantastic pictures on the blog Emma’s Lieblingsstücke, showing a beautiful cake with apples, plums and poppy seeds, I knew that I had to try it!

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First of all: I can absolutely recommend the recipe (which you can find here)! The changes I’ve made were only very sublte – I substituted some of the mascarpone and cream quark with yoghurt to make it a bit lighter and I used slightly less flour for the sponge.

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The result was a wonderful cake – my Mum and also our guests loved it! The flavours were in perfect harmony, we were really happy about it!

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Don’t hestitate to try this recipe yourselves!

Much love (and best wishes from Dobby),
Bettina.

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Caramelised Apple and Pear Clafoutis

Today I got my last pending result from my exams at University – and I can tell you I am absolutely perfectly happy about it! So, I had to celebrate – and what would be more appropriate than a sweet dish for lunch. These sweet and fruity clafoutis did the trick marvellously!

Of course, you can also enjoy them as a warm dessert in the afternoon (or at any time of the day, for that matter!). They are very easily made – the hardest part is getting them as elegantly as possible out of the ovenproof dish and arranging them on plates, so you really should be okay.

If you don’t have both apples and pears around (or don’t like one of the two) you can also go for either apples or pears, by the way.

So, here’s the recipe! Enjoy!

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Caramelised Apple and Pear Clafoutis

Serves 6
Preparation time: 25 minutes
Baking time: 40 minutes

Ingredients:

  • 3 apples
  • 3 pears
  • 35g butter
  • 100g Mascobado sugar
  • 75g white sugar
  • 100g flour
  • 1 tsp. baking powder
  • 4 eggs
  • 70g butter (melted and cooled)
  • 220ml milk
  • 100ml pouring cream
  • 1 tsp. vanilla extract
  • confectioner’s sugar
  • whipped cream

Preparation Instructions:

  1. Preheat the oven to 200°C (400°F). Grease a 2.5 litre ovenproof dish (as in the picture below).SONY DSC
  2. Wash, peel and core apples and pears. Cut them into slices.
  3. Melt butter in a large frying pan (over medium heat). Add apples and pears, cook for 5 minutes while stirring. Add Mascobado sugar and cook for 5 more minutes (until the mixture thickens). Take it away from the heat and let it cool down.
  4. Combine white sugar and sifted flour in a medium bowl. Lightly whisk eggs, extra butter, milk, cream and vanilla extract in a small bowl. Then, gradually, whisk the egg mixture into the flour mixture until smooth.
  5. Put the apples and pears into the ovenproof dish. Pour mixture over apples and pears.
  6. Bake Clafoutis for about 40 minutes in the middle of the oven.
  7. Dust with confectioner’s sugar. Serve hot with whipped cream.


(recipe after “Retro Favourites – Nostalgic Recipes”)

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

Caramelised Apple and Pear Clafoutis

Karamellisierte Apfel-Birnen-Clafoutis