Summery Bundt Cake with Blueberries, Blackberries and Peaches – Knuspersommer 2017

Knuspersommer 2017Long time no see! Of course, that’s not true for those of you who are following me on Instagram, where I’ve regularly shown you news from my kitchen or organic garden. However, on my blog I’ve been rather quiet in the last couple of weeks. I was very busy working for University and I am happy to say that I passed everything and can now enjoy my summer holidays! 🙂More leisure time means more time to bake – and, as it was my grandfather’s 87th birthday last week, I wanted to bake something to his liking. I know that he loves “Guglhupf” (Bundt Cake) and so I let him choose from three very different recipes. Obviously, this very summery Guglhupf is the one he chose. I made it after this recipe by Sarah from Das Knusperstübchen, a blog I absolutely enjoy following. There are so many fabulous recipes on it and so far I’ve never been disappointed by them – everything I baked according to Sarah’s recipes turned out to be delicious.Similarly, this Bundt Cake was a success. My grandfather ate three slices and was super happy. Therefore, I’ve decided to make this my post for “Knuspersommer 2017“. The ingredients are not only summery in taste but also seasonal at the moment, which I find especially nice. The berries (I added blackberries as my grandfather really likes them) were all freshly picked in my organic garden. Perfect, don’t you agree?

I wish you all a great summer – enjoy the sunshine and the wonderful things nature provides us with right now!

Best wishes,


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

Two Tier Marscapone-Quark-Yoghurt-Cake with Berries and Lime

_DSC5777insta.jpgHello my dears!

Let me present you today one of my favourite cakes I ever made. As the recipe is rather long (though not very difficult) it took me quite a bit of time to finish it off. (Or, to be more explicit a few months, as I made this cake for my Mum’s birthday – and that was in November.)SONY DSC


The cake is based on this wonderful recipe by ‘Caketime by Tamaris’. I have however added an extra sponge layer, changed the cream mixture (as my Mum disklikes cream cheese) and added the lime flavour._DSC5805b.jpg

I really hope you’ll like the look AND taste of this cake as much as I do! To me there’s nothing more disappointing (in the cake universe) than a cake which looks lovely but tastes not half as good. This will not happen here.The mixture of fresh lime and berries (most of them from my organic garden), intricately arranged chocolate and the two layers (one crunchy, one soft) is simply perfect, in my opinion.

All the best,



Two Tier Marscapone-Quark-Yoghurt-Cake with Berries and Lime

working time: about 1h 45 min

baking time: about 10 min

This recipe will give you a two-tier cake. The 1st cake has a diameter of 20cm the 2nd one on top of 12 cm.


Bottom layer:

  • ­       100g ground almonds
  • ­       200g butter biscuits/shortbread
  • ­       130g butter



Sponge (2nd layer):

  • ­       4 eggs
  • ­       120g sugar
  • ­       1 pinch of sal
  • ­       2 tbsp. of warm water
  • ­       zest of ½ lime
  • ­       80g flour

  • ­       2 dl cream
  • ­       350g mascarpone
  • ­       250g low-fat quark
  • ­       400g Greek Yoghurt
  • ­       ca. 130g confectioners‘ sugar (depending on your taste)
  • ­       ½ sachet of vanilla sugar
  • ­       juice and zest of 1 lime
  • ­       6 gelatin sheets
  • ­       250g berries (washed and dried)


  • ­       250g berries
  • ­       if you like: roses (not sprayed!)
  • ­       about 200g chocolate



  1. Preheat the oven to 220°C.
  2.  For the bottom layer: Roast the ground almonds in a pan and let them cool down. Crush the butter biscuits and mix them with the almonds. Melt and add the butter. Press the mixture into two cake rings (12 and 20 cm diameter) and set in the fridge for about half an hour.
  3.  In the meantime, prepare the sponge: 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 and warm water to the egg yolks. Whisk until light and fluffy. Add zest of ½ lime. 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 and ground almonds on top. Gently fold in and combine, trying to keep the volume.
  7. Pour the mixture into a (rectangular) tin and level into all the corners, smoothing the top with a palette knife.
  8. Bake for 8-10 minutes in the middle rack of the oven until golden brown on top. Generously sprinkle a kitchen towel with additional white 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. Then cut the shapes of the cake rings (one for the first and one for the second cake) with a knife.
  9.  Wash and dry the berries. Then, distribute them onto the bottom layers (i.e. the biscuit layers) of the two cakes. (Don’t put any berries on the edge.)
  10. Mix mascarpone, low-fat quark and Greek Yoghurt, juice of a lime and confectioner’s sugar. Whisk the cream until stiff.
  11. Prepare the gelatin sheets according to the manufacturer’s instructor. Combine with 2-3 tbsp. of the quark mixture first and afterwards with the entire quark mixture. Fold in the cream very carefully (don’t whisk!).
  12. Put half of the mixture onto the two bottom layers. Cover with the sponges and then with the rest of the cream mixture.
  13. Put the cakes (separately) in the fridge and let them set. Then, put the small cake (without cake tin!) on top of the big cake.
  14.  For the chocolate net: Melt dark chocolate and pipe a pattern onto kitchen foil (prepare the net for the small cake first). It should be slightly higher than the cake. SONY DSCWait until the chocolate is almost set, then press the kitchen foil around the cake and put it in the fridge for 10 minutes.SONY DSC SONY DSCIf you miss this moment and chocolate is already too hard, use a blow-drier to warm the chocolate up gain. Prepare the net for the small cake similarly and let the assembled cake rest in a cool place.
  15. Shortly before you serve the cake, decorate it with fresh berries and (not sprayed) roses.


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

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

Two Tier Mascarpone-Quark-Yoghurt-Cake with Berries and Lime

Zweistöckige Mascarpone-Quark-Joghurt Torte mit Beeren und LimetteSONY DSC


Forest Berry Sorbet

I’m a real berry-lover. I like them almost as much as chocolate (that is saying A LOT!) – and in summer even more! 😉 Therefore, this wonderfully light dessert is all berries: Wild strawberries, blueberries, blackberries, raspberries, … Each already fabulous on its own and when combined, simply amazing!I do not yet have enough berries in my garden to make this sorbet not only homemade, but also “homegrown”, but all the berries used for the decoration are out of my own garden. ❤

For the sorbet I used frozen berries, which were also really tasty. To add an extra touch I put some lime juice into the sorbet as well – it makes it even more refreshing! What are your favourite berry recipes? Feel free to comment below and share your ideas – I am looking forward to it.Berry much love,


Forest Berry Sorbet

Serves 8
Preparation time: 10 min
Total time: 30-40 min (with an ice cream-machine)


  • 600g forest berries (wild strawberries, raspberries, blackberries, blueberries, …)
  • 1-2 tbsp. water
  • juice of 1 lime
  • 180-220g sugar (depending on the sweetness of the berries and your taste)


  1. Put the berries, water and lime juice into a pot.
  2. Bring to the boil, then, let the mixture simmer for about 15 minutes.
  3. Add sugar and let it simmer for another few minutes (the sugar has to dissolve completely). Taste the mixture to decide on the right amount of sugar, but be careful: the sorbet will lose sweetness when frozen!
  4. Blend or pound the berries and to press through a sieve. Put in the fridge to cool down.
  5. Put the cooled sorbet 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.

    Berries from my own garden!

    Berries from my own garden!

  6. Decorate with fresh wild berries and serve!


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

Forest Berry Sorbet



Strawberry-Tartelette with Crème Patissière

I can hardly believe that it’s only a year ago when I started blogging and sharing my recipes with you. But that’s how it is. Today’s my first ‘Blogiversary”! To celebrate the occasion I’ll share with you some wonderfully simple Strawberry Tartelettes. They’re as beautiful as a flower on a summer lawn…and absolutely delicious. Furthermore, they include two of my favourite (baking) things: berries and a piping bag ❤ 😉

But before I show you my recipe, I would love to know, what your favourite ‘Betty The Baking Princess-recipe’ is? Feel free to comment below – I am looking forward to it!

Best wishes and THANK YOU for following me,


Strawberry-Tartelettes with Crème Patissière

Preparation time: 40 minutes
Baking time: 18 minutes

Ingredients for 4 tartelettes:


­       2 eggs

­       80g sugar

­       1 tbsp. vanilla sugar

­       1 pinch of salt

­       2 tbsp. warm water

­       zest of  ½ lemon

­       60g flour

­       10g cornflour



3 egg yolks

­       50g sugar

­       10g flour

­       250ml milk

­       ½ vanilla bean

­       1 tsp. Grand Marnier



­       about 500g nice, fresh strawberries

­       almond flakes

­       confectioners‘ sugar


  1. Preheat the oven to 200°C and grease your four tartelettes forms well. Sprinkle them with flour afterwards.
  2. 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.
  3. Add sugar, one pinch of salt and warm water to the egg yolks. Whisk until light and fluffy. Add zest of 1/2 lemon. Set aside.
  4. 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.
  5. Sift the flour and cornflour on top. Gently fold in and combine, trying to keep the volume.
  6. Pour the mixture equally into the four prepared tartelettes forms and smooth the surface
  7. Bake in the middle of the oven for about 18 minutes or until the top is golden brown, you can also check whether they are done using a needle.
  8. For the filling, put the milk into a pot. Add vanilla, vanilla bean and Grand Marnier. Bring to the boil, then take it off the stove and let it rest for a few minutes before removing the vanilla bean.
  9. Whisk egg yolks and sugar thoroughly. Add flour and corn starch. Add the egg-mixture to the milk mixture and heat it again while stirring. When the crème has thickened, take it off the stove, cover it with cling film and put it into the fridge.
  10. While the crème patissière has to cool down, wash and cut the strawberries. You can either use the whole (when they’re small) or cut “rings”. Both ways can create beautiful patterns on your tartelettes.
  11. Remove the „lid“ of the now cooled tartelettes and pipe the cooled crème on to them. Decorate with strawberries, (roasted) almond flakes and confectioner’s sugar.


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

Strawberry-Tartelettes with Crème Patissière

Erdbeer-Tarteletten mit Crème Patissière

Berry-Cake in a Jar

SONY DSCI can hardly wait for the berry-season to arrive! And I will have some berries in my own garden, too, which is very exciting! But even more exciting is this: A berry-cake in a jar – it can be transported anywhere without difficulty and it is ready in a jiffy. It’s really a berry-cake to go!SONY DSCI adapted this recipe (slightly) from the one in “Klitzekleine Glücklichmacher” by Daniela Klein whose absolutely marvellous blog you can find here.

The dough of these little beauties (which, by the way, can be prepared in either ovenproof jars or small ovenproof dishes) is moist an soft and, of course, the cake contains full berry power!SONY DSCAnd let me tell you a secret: You can even bake these cakes with frozen berries! No need to wait for the “real” berry season – I officially open it NOW.


Berry-Cake in a Jar

Preparation time: 15 min
Baking time: 20-25/28-33 min
Yield: about 4 jars or 8 small ovenproof dishes


  • 120g butter (softened)
  • 120g sugar
  • 2 eggs
  • lemon zest (of a natural lemon)
  • 200g flour
  • ½ sachet of baking powder
  • 250g berries (mixed; frozen or fresh)
  • confectioners‘ sugar
  • butter to grease the jars/ovenproof dishes
  • ovenproof jars or small dishes
  • fresh raspberries to decorate


  1. Preheat the oven to 180°C.
  2. Mix butter and sugar in a big bowl until the mixture is light, soft and creamy.SONY DSC
  3. Whisk the eggs slightly and add them together with the lemon zest, the sieved flour and baking powder to the butter mixture. Continue whisking. Wash and dry the fresh berries/ use the frozen berries cold.
  4. Grease the jars/ovenproof dishes and put some berries into them.
  5. Distribute the dough and berries alternately until they are filled up to ¾ of their height. (The ovenproof dishes can also be filled more highly, if you like.) Finish off with a few berries.SONY DSCSONY DSC
  6. Put the jars (without lid!)/ovenproof dishes into the oven and bake them for 28-33 or 20-25 minutes, respectively. Check whether they’re done using a needle/fork. (Stick it into the cake – if it comes out clean, you can take the cake out of the oven.)SONY DSC
  7. If you need to transport the cake or if you would like to store it for a bit longer, just put the lid onto the jar. Decorate with confectioners’ sugar and fresh berries when serving.

(recipe adapted from „Klitzekleine Glücklichmacher“ by Daniela Klein)


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

Berry-Cake in a Jar

Beerenkuchen im Glas