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,
Bettina.

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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,
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, …)
  • 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! 🙂 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… 😉

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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 ½ 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‘ sugar

­       ½ 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°C.
  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 ¾.
  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‘ 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 “Frau Herzblut – Feine Köstlichkeiten & liebevolle Stylingideen” 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

Blueberry Sorbet – Frozen Mother’s Day Dessert

SONY DSCHappy Mother’s Day! I don’t know about you, but I’ve certainly got the most amazing Mum ever! She supports and loves me in every way and this is really something to thank her for. (Also, without her help, this blog wouldn’t be possible, because as fond as I am of baking, I do not exactly like tidying and cleaning afterwarts much. 😉 So, she helps me out often after I’ve cooked or baked, which is really very kind of her! ❤Blueberry SorbetTherefore I dedicate this post to her. This recipe will give you a very quick and easy Mother’s Day dessert. I chose it, because I myself don’t have much time to bake today as I’m about to play in a concert and have to get ready soon.

To add a special Mother’s Day-ish touch to the ice cream, or sorbet, to be precise, I made a lovely litte caramel decoration: A flower and a heart topped with blueberries.And voilà – you’ve got something sweet and simple to say ‘thank you’ to the person who’s been there for you your entire life.

Thank you, Mum! ❤

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Blueberry Sorbet with Caramel Decoration

Serves 8
Preparation time: 20 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 250g blueberries
  • 150g sugar
  • 2 dl water
  • 2 tbsp. lemon juice
  • 2 egg whites
  • 150g sugar
  • 3 tbsp. water
  • a bit of canola oil
  • a few blueberries

Preparation:

  1. Put sugar and water into a pot and bring to the boil. Cook until the mixture starts to thicken up. Let it cool down completely.
  2. Blend sugar mixture, lemon juice and blueberries. Whisk the egg whites until stiff. Gently fold the egg whites into the blueberry-mixture and combine, trying to keep the volume.
  3. Put the 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.SONY DSC
  4. In the meantime, prepare the caramel decoration: Dip heart and flower forms into the canola oil and put them onto a baking parchment.
    Put sugar and water into a pot and bring to the boil while stirring.
    As soon as the mixture starts to turn brown, stop stirring (you can still toss).
    Pour the caramel into the forms and decorate some of the hearts with fresh blueberries (while the caramel is still liquid).

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

Blueberry Sorbet with Caramel Decoration

Blaubeer-Sorbet mit Karamelldekoration

Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

Hello everyone!

I’d like to start with a typically Swiss dessert: a Swiss Roll! My grandma used to bake this whenever she was invited to a birthday party – and everyone would simply love it!

The recipe I’m presenting here is my own creation based on her old recipe. Instead of a traditional jam filling I decided to go for a more fruity and fluffy version. (That filling is so mouth-watering you have to be careful no to eat it all before filling the sponge!)

The rolling of the sponge is a little tricky if you try it for the first time but apart from that the recipe is very easy and fast to make – I suggest you give it a try right know!

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Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

Makes: 12 servings
Preparation Time: 20 minutes
Baking Time: 10 minutes

A typical Swiss dessert, famously baked by my grandma and now reinvented in a more fruity version by myself!

Ingredients for one roll:

sponge:­       4 eggs

­       120g of sugar

­       1 pinch of salt

­       2 tbsp. of warm water

­       zest of ½ lemon

­       zest of 1 lime

­       80g of flour

 

filling:­       2 dl of cream

­       poss. whipping cream stiffener

­       100g of frozen raspberries

­       100g of fresh raspberries

­       100g of fresh blueberries

­       1 tbsp. of lemon juice

­       1 tbsp. of lime juice

­       1 tbsp. of vanilla sugar

­       2 tbsp. of (brown) cane sugar

Preparation Instructions:

  1. Preheat the oven to 220°C. Line the base of the tin (about 15 x 12in) with baking parchment. Put the frozen raspberries into a medium size bowl. Add vanilla sugar, one tablespoon of lemon juice and one tablespoon of lime juice to the frozen raspberries. Set aside.
  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 and 1 lime. 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 on top. Gently fold in and combine, trying to keep the volume.
  6. Pour the mixture into the tin and level into all the corners, smoothing the top with a palette knife.
  7. Bake for 8-10 minutes in the middle rack of the oven until golden brown on top.
  8. In the meantime, put the cream into a medium sized bowl and whip it until stiff (possibly combined with whipping cream stiffener). Add the now defrosted raspberries and gently continue to whisk. Add the cane sugar and mix to combine. Put into the fridge until needed.
  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).
  10. Cut away the edges of the sponge to form a perfect rectangle. Spread the cream onto the sponge. Put fresh berries on top. Now gently, but firmly roll it up using both your hands. Cut away both ends if you want it to look extra-nice. Put the Swiss roll onto a platter and put it into the fridge until you want to serve it. Enjoy! (Or as we Swiss people would say “en Guete”).
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Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

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

Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

Bettinas Biskuitroulade mit luftiger Himbeer-Blaubeer-Sahnefüllung