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! ūüôāMore 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 Knusperst√ľbchen, 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,
Bettina.

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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,
Bettina.DSC04001blog

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Blackberry Elderflower Frozen Yoghurt

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

Ingredients:

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

Preparation:

  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 ‚Äď 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.

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

Blackberry Elderflower Frozen Yoghurt

Brombeer-Holunder-Joghurteis

DSC03996blog

 

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! ūüėČ 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,
Bettina.

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Forest Berry Sorbet

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

Ingredients:

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

Preparation:

  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!

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

Forest Berry Sorbet

Waldbeer-Sorbet

Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Blackberry Cupcakes with Mascarpone-Cream-cheese-Frosting

Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Exams are over! ūüôā Let the looooong summer holidays begin – okay not, quite, I’ll be working and I have to finish a paper, but hey, NO MORE EXAMS!!

In fact, I’ve already baked these wonderfully fruity cupcakes a few days before my last exam as real little studying booster, but I didn’t have enough time to write this blog post until now. Still,¬†it would be fantastic to celebrate the end of exams with them and you never know – maybe I’ll bake some more later today.

They’re very easy to make and the frosting is a real discovery –¬†without butter, but still so creamy and perfect to pipe! The dough is moist and fruity and goes very well with this frosting. Also, I’m a real fan of the colours you can create with blackberries!So, what are you waiting for? – Bake! Even if your exams aren’t over yet… ūüėČ

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Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Yield: 12 cupcakes
Preparation time: 25 min
Baking time: 18-21 min

Ingredients:

For the Muffins:

       70g blackberries

­       40g blueberries

­       75g butter (softened)

­       75g muscovado-sugar

­       2 eggs

¬≠¬†¬†¬†¬†¬†¬† zest of ¬Ĺ a lemon

­       1 tsp. vanilla extract

­       1 pinch of salt

­       75ml buttermilk (lukewarm)

­       190g flour

­       2 tsp. baking powder

For the frosting:

       200g mascarpone

­       100g cream cheese

¬≠¬†¬†¬†¬†¬†¬† 1 tbsp. confectioners‚Äė sugar

¬≠¬†¬†¬†¬†¬†¬† ¬Ĺ tsp. vanilla extract

­       2 tsp. lemon juice

­       3 tbsp. blackberry jam; sieved, if you like

­       4-6 blackberries

 

For the decoration:

­       12 blackberries

Preparation:

  1. Preheat the oven to 175¬įC.
  2. Wash, dry and blend the blackberries and blueberries; set aside.
  3. Whisk the softened butter until creamy. Add sugar; continue to whisk. Add one egg at a time and whisk until the mixture is light. Add lemon zest, vanilla extract and salt.
  4. Add the (not too cold!) buttermilk and whisk again.
  5. Mix flour and baking powder and sieve on top of the mixture. Add the blended berries and whisk carefully until the mixture is just about combined.
  6. Use a teaspoon to distribute the dough equally into the 12 muffin liners. They should be filled up to about ¬ĺ.
  7. Bake in the preheated oven for about 18-21 minutes, check whether they’re done using a small stick and take them out of the oven. Let them cool down completely.
  8. For the frosting: Put mascarpone, cream cheese, confectioners‚Äė sugar, vanilla extract and lemon juice into a bowl and whisk until smooth. Add the blackberry jam and a few blackberries (maybe already blended). Put the frosting into a piping bag with a star nozzle and pipe small heaps onto the muffins. Decorate each cupcake with a blackberry.

(recipe adapted from ‚ÄúFrau Herzblut ‚Äď Feine K√∂stlichkeiten & liebevolle Stylingideen‚ÄĚ by Carolin Strothe)SONY DSC

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

Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Brombeer-Cupcakes mit Mascarpone-Frischkäse-Frosting