Oreo Baileys Chocolate Mousse Cake with Pears

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Hello my dears!

Today, let me show you a recipe I am very proud of. This fantastic cake is sooooo good and so beautiful…I know I shouldn’t boast, but believe me, it’s one of the best I ever made.

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It was inspired by this cake from Caketime by Tamaris, however, I changed quite a lot of the recipe, for instance, I chose to use yoghurt instead of cream cheese, I added pears and sponges…you get the idea. I planned the cake for quite a few days and also tested parts of it. The key layer for me was the chocoalte mousse, which I perfected in a not too heavy version without eggs. Here you can see how I developped (and tasted!) my ideal chocolate mousse for the cake.

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When we cut into this cake on my birthday, I was delighted. The layers were distinct and the flavours in perfect harmony.

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As my guests ate almost the entire cake at a very quick rate (which I think is a good sign), I don’t have a very beautiful picture of the inside. Still, in these two you can more or less see what it looked like.

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I am really in love with this cake – it is quite time-intensive, but it is worth every minute! Don’t forget to send me pictures, if you ever try it out!

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Have a lovely Sunday!

Best wishes from

Bettina, currently living in Winter Wonderland.

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Oreo Baileys Chocolate Mousse Cake with Pears

working time: about 2h 30 min
baking time: about 10 min
yield: a cake (with 20cm diameter)

Ingredients:

Bottom layer:

­       155g Oreos

­       55g butter

­       2 EL Baileys

 

Sponge:

­       4 eggs

­       120g sugar

­       1 pinch of salt

­       2 tbsp. warm water

­       zest of ½ a lemon

­       80g flour

 

­       2-3 tbsp. sugar for the kitchen towels

Filling:

­       2 pears

­       2-3 tbsp. sugar

 

­       540g Greek yoghurt

­       200g mascarpone

­       1 tsp. vanilla extract

­       8 tbsp. muscovado sugar

­       120g dark chocolate

­       3-6 EL Baileys

­       2.5 dl cream

­       6 gelatin sheets

 

Decoration:

­       at least 4 Oreos

­       100-125g dark chocolate couverture

­       1-1.5 dl cream

­       1-2 tbsp. Baileys

­       1-2 tbsp. powdered sugar

­       1 sachet Express Gelatine (or whipping cream stiffener)

Preparation:

  1. Preheat the oven (or, if you have the possibility, two ovens) to 220°C.
  2. For the bottom layer: Grind the Oreos and mix them with melted butter and Baileys. Press into a cake ring and put into the fridge for about half an hour.

 

  1. In the meantime, prepare the pears: Peel the pears and cut them into bite-sized pieces. Put them together with 2-3 tbsp. of sugar into a small pot and let them cook for about 15-20 min. If necessary, you can add a bit of water at the beginning.

 

  1. 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.
  2. Add sugar, one pinch of salt and warm water to the egg yolks. Whisk until light and fluffy. Add zest of ½ lemon. Set aside.
  3. 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.
  4. Sift the flour and ground almonds on top. Gently fold in and combine, trying to keep the volume.
  5. Pour the mixture into two tins (covered with baking parchment) and level into two squares of about 25x25cm (about 1-1.5cm high), smoothing the top with a palette knife.
  6. Bake for 8-10 minutes in the middle rack of the oven until golden brown on top. Generously sprinkle two kitchen towels with the additional white sugar. Carefully turn the sponges out of its tin onto the towels. Immediately remove the baking parchment. Cover sponges with the baking tins and let them cool down. Take the cake ring off the Oreo layer, wash it and cut the sponge layers using the cake ring as size guidance.

 

  1. For the filling: Put each 270g yoghurt, 100g mascarpone, ½ tsp. vanilla extract and 4 tbsp. muscovado-sugar into two different bowls. Mix to combine.
  2. Melt chocolate over a bain-marie and soak the 3 gelatin sheets for the Baileys crème in a bowl of water.
  3. Whip the cream until stiff. Add 3-6 tablespoons of Baileys to the bowl in which you want to make the Baileys crème.
  4. Put the gelatin sheets into a small pot together with 3 tbsp. of water and warm slightly until the gelatin dissolves. Add 2-3 tbsp. of the Baileys cream and mix it with the gelatin. Then, add this liquid to the rest of the crème while whisking. Carefully add half (i.e. about 125 g) of the whipped cream.IMG_20170116_183423_762b.jpg
  5. Put the Oreo bottom layer onto a cake plate. Close the ring again around the Oreo layer. Pour 2/3 of the Baileys crème into the cake ring. Lay a sponge layer on top and spread the pear cubes onto this sponge.
  6. Prepare the gelatin sheets for the chocolate mousse and add it to the yoghurt mixture for the chocolate mousse as described above. Then whisk in the melted chocolate. Carefully add the rest of the cream.
  7. Put the chocolate mousse onto the pIMG_20170116_183443_910b.jpgears (you might not need all the chocolate mousse, which is not a problem). Put the second sponge onto the chocolate mousse and on to the rest of the Baileys crème. Make sure the top is as even as possible.
  8. Let the cake set in the fridge for at least 2-3 hours or overnight.
  1. For the chocolate net: Melt dark chocolate and pipe a pattern onto kitchen foil. It should be slightly higher than the cake. Wait until the chocolate is almost set, thenIMG_20170117_073127_946b.jpg

    press the kitchen foil around the cake and put it in the fridge for 10 minutes. If you miss this moment and chocolate is already too hard, use a blow-drier to warm the chocolate up gain. Let the cake rest in a cool place

 

  1. Whip the cream until stiff together with powdered sugar and Express Gelatine/shipping cream stiffener. Add Baileys. Put the mixture into a piping bad and decorate the cake as you wish. You might want to use some Oreos for this as well. Let the cake rest in a cool place for another 30 min. Serve and enjoy!

(cake inspired by a cake from Caketime by Tamaris)

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

Oreo Baileys Chocolate Mousse Cake with Pears (English)

Oreo-Baileys-Schokoladenmousse-Torte mit Birnen (Deutsch)

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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

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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,

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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.

Ingredients:

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
Filling:

  • ­       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

 

Preparation:

  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.

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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

 

Birthday Cake No. 1

SONY DSCOooh, I’ve been baking for hours and hours this weekend! It was my birthday and I wanted to offer my guests a selection of sweet treats. SONY DSCI’ll show you the other recipes during the next couple of weeks – but I have to show you the pictures of my Himbeerquarktorte right away!SONY DSCIsn’t this cake beautiful? And absolutely D-E-L-I-C-I-O-U-S!! SONY DSCI decorated it inspired by two of my favourite hobbies – ballet and music. To create the lovely chocolate decoration I used chocolate moulds similar to those I used for Harry Potter’s Chocolate Frogs.SONY DSCSONY DSCYou can find the recipe of the Himbeerquarktorte here – go for it! SONY DSC

Himbeerquarktorte (Swiss Version of a Raspberry Cheesecake)

SONY DSCAs promised I’ll present you one of the cakes (or “Torten”) I baked for my Mum’s 50th birthday. A what a “Torte” it is…with raspberries (my absolutely favourite berries), light low-fat quark (I used this one) and still so sweet and creamy – a fruity dream! The sponge is fluffy and soft and not at all dry owing to the frozen raspberries.

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To create this recipe I combined several recipes and my own ideas to find my perfect Himbeerquarktorte. And I came as close to perfection as I could, believe me!

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Even though it will take you a bit of time, the recipe is not at all complicated and the result is definitely worth it! Why not bake this for one of your relatives’ of friends’ birthday? Or maybe because you’ve had a good day? Or because…well, actually I don’t think you even need to come up with a reason. Just do it! 😉

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Himbeerquarktorte (Swiss Version of a Raspberry Cheesecake)

Preparation time: 45 minutes

Baking time: 20-25 minutes

Yield:  one cake (“Torte”)

Ingredients for 1 cake (“Torte”) (8-inch round cake pan):

Sponge:­       4 eggs

­       120g sugar

­       1 pinch of salt

­       2 tbsp. warm water

­       zest of ½ lemon

­       60g flour

­       20g ground almonds (sieved)

Filling:­       150g fresh raspberries

­       about 300g frozen raspberries

­       ½ sachet vanilla sugar

­       350g low-fat quark

­       90g sugar

­       juice and zest of ½ lemon (washed)

­       6 gelatine sheets

­       2 dl cream

­       if you like: flaked almonds, dark couverture and/or fresh raspberries (for the decoration)

Preparation Instructions:

  1. Preheat the oven to 220°C. Line the base of an 8-inch round cake pan with baking parchment. Put the frozen raspberries into a medium size bowl. Add vanilla sugar 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. 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 ground almonds on top. Gently fold in and combine, trying to keep the volume.
  6. Pour the mixture into the cake pan and level into all the corners, smoothing the top with a palette knife if necessary.
  7. Bake for 20-25 minutes in the middle rack of the oven until golden brown on top. It might be advisable to cover the sponge with aluminium foil after about 15 minutes. Test whether the sponge is done using a knitting needle (or something similar).SONY DSC
  8. Take the sponge out of the oven and let it cool down covered by a kitchen towel. Remove the baking parchment and cut the cake horizontally into two layers using a knife and a thread (“Omas Fadentrick”).
  9. Put the bottom layer on a serving plate and cover it with the frozen raspberries. If they’ve already lost a bit of juice you can pour it over the sponge, too. Put the round ring (of the cake pan) around the sponge.SONY DSC
  10. Wash and dry the fresh raspberries. Blend and sieve.
  11. Mix the raspberry purrée with low-fat quark, sugar, 1 tbsp. of lemon juice and lemon zest.
  12. Prepare the gelatine sheets according to the manufacturer’s instructor. Combine with 2-3 tbsp. of the quark mixture first and afterwards with the entire quark mixture.SONY DSC
  13. Whip cream until stiff and fold in very carefully (don’t whisk!).
  14. Pour half of the raspberry quark mixture onto the first sponge layer. Cover with the second sponge layer and on top of that with the rest of the raspberry quark mixture.
  15. Put the „Torte“ for 2-3 hours into the fridge to let it cool and set.
  16. Decorate as you wish – for example with flaked almonds on the side, chocolate or fresh raspberries.
And that's what my two "Torten" looked like in combination. I'll present you the Sachertorte on the right soon..!

And that’s what my two “Torten” looked like in combination. I’ll present you the Sachertorte on the right soon..!

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

Himbeerquarktorte (English)

Himbeerquarktorte (Deutsch)

Guest Post: Stellar Mince Pies (inspired by Mrs Weasley)

Stellar Mince Pies ~~~ TODAY: ANOTHER GUEST POST WRITTEN BY MY FRIEND KATHRIN! ~~~

As you may have noticed I am currently launching a “Harry Potter Food” collection for all fellow Harry Potter lovers! Now, these lovely mince pies Kathrin is going to tell you about have been our dessert last Saturday when we and another friend enjoyed a wonderful Harry Potter Evening. Kathrin baked them inspired by a Harry Potter quote and some of the mince pies (though none of those in the picture) were even topped by lightning bolts! I tasted them myself can absolutely recommend them – they were simply delicious and made us feeling a bit Christmassy already! – Bettina.

P.S. If you’d like to see some more of Kathrin’s baking creations, you can follow her here!_________________________________

‘Oy! Presents!’
Harry reached out for his glasses and put them on, squinting through the semi-darkness to the foot of his bed, where a small heap of parcels had appeared. Ron was already ripping the paper off his own presents.
‘Another jumper from Mum …  maroon
again … see if you’ve got one.’
Harry had. Mrs Weasley had sent him a scarlet jumper with the Gryffindor lion knitted on the front, also a dozen home-baked mince pies, some Christmas cake and a box of nut brittle. As the moved all these things aside, he saw a long, thin package lying underneath.
‘What’s that?’ said Ron, looking over, a freshly unwrapped pair of maroon socks in his hand.

– Harry Potter and the Prisoner of Azkaban, p. 165.

The other day I was thinking of what dessert to bring to a Harry Potter night with friends. I somehow felt a bit Christmassy (I blame the supermarkets and their Christmas displays in early October) and decided to bake some mince pies, a typical treat served during the Christmas season. Now you may wonder what mincemeat has in common with dessert. Well, there are two types of mince pies. The original one is salty and does indeed contain meat. However, the mince pies in this recipe here contain sweet mincemeat, a mixture of dried fruits, sugar and orange juice.

To spice these treats up a bit, I put some stars (and lightning bolts) on top to cover the pies. They were stellar in look as well in taste! – Kathrin.

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Stellar Mince Pies

Yields: 12-16 servings
Preparation time: 40 minutes
Baking time: 20 minutes

Ingredients:

For the pastry dough:

  • 350g all-purpose flour
  • pinch of salt
  • 225g butter cubed
  • 1 beaten egg
  • cold water as needed
  • 1 tbsp cinnamon
  • 2 tbsp icing sugar

For the mincemeat (should be made at least one day ahead):

  • 3 small apples (peeled, cored, quartered and sliced into slices)
  • 1 1/2 cups raisins
  • 3/4 cup brown sugar
  • 1/3 cup dried cranberries
  • 3 tbsp candied orange peel
  • 1/3 cup almond slivers
  • 1/2 cup orange or apple juice + a few tablespoons more if the mixture seems dry)
  • 1 tsp nutmeg
  • 1 tsp cinnamon

Method:

  1. Make sure to prepare the mincemeat at least one day in advance. Combine all ingredients in a bowl. The mixture should be moist and hold together a bit. If it seems too dry, add a few tablespoons of juice. Cover the bowl and refrigerate overnight.
  2. To make the pastry combine flour, salt, icing sugar and cinnamon in a bowl. Rub the butter cubes into the flour using your fingertips until the mixture resembles breadcrumbs. Carefully add the beaten egg and stir until fully combined. If the dough is too dry, add water by teaspoon but do not make it too wet that it is sticky. Wrap the dough in plastic wrap and chill for at least 20 minutes.
  3. Grease a regular sized muffin tin and preheat the oven to 205°C.
  4. Dust a work surface lightly with flour. Place a sheet of parchment paper onto the dough and roll it out, about 3mm thick. Using an 8cm cutter or something of similar size cut out circles of dough and slightly stretch them. Cut out small stars or lightning bolts from the remaining dough to place on top of the pies. Fit each circle of dough into the cup of your muffin tin, don’t worry if the pastry doesn’t come to the top.
  5. Fill the pastry-lined tins with mincemeat to the very top. Place the stars on top and slightly sprinkle with some icing sugar on top. Bake in the preheated oven for about 20 minutes. Cool the pies in the muffin tin for about 5 minutes before transferring them to a plate.

(Inspired by Dumbledore’s Vegan Army)

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

Stellar Mince Pies (English)

Stellar Mince Pies (Deutsch)

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P.S. Do you remember what that ominous package (from the quote) contained..? Feel free to comment below!

Date Cake with a Whiff of Icing Sugar

SONY DSCUniversity has restarted on Monday and as I also sing in an operetta which will première next week (= rehearsals every day) I experienced a harsh change from as much leisure time as I could possibly imagine to practically none at all. What I need now are quick recipes for easy desserts which can be whipped up in no time and which still taste fantastic.

And I have good news: This date cake fulfills all the conditions!

Furthermore, it also not too heavy as the recipe goes without butter. The dates add some moistness to the fluffy texture of the cake – this cake really has it all!

No, the “I’don’t have time”-excuse won’t work this time – start baking! 🙂

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Date Cake with a Whiff of Icing Sugar

Preparation time: about 15 min (including making the paper cut)

Baking time: 40-45 min

Yield: one cake (24-26 cm Ø)

Ingredients:

  • 175g icing sugar
  • 6 egg yolks
  • 200g hazelnuts (roasted and ground)
  • 150-200g dates (as you like it)
  • 1 tbsp. rum
  • ½ lemon, zest and juice
  • 6 egg whites, very stiff
  • 1 pinch of salt

Preparation Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Whisk icing sugar and egg yolks until light and fluffy.
  3. Add roasted and ground hazelnuts.
  4. Chop the dates into small chunks. Add.
  5. Add rum, lemon juice and lemon zest. Whisk well.
  6. Whisk egg whites with a pinch of salt until very stiff. Fold the egg whites carefully into the date mixture. Put the batter into a well-greased round springform pan (24-26 cm Ø).
  7. Bake on the lowest level in the preheated oven for 40-45 minutes.
  8. While the cake is in the oven make the paper cut. Cut the paper to match the size of the springform pan. Try to cut away as much paper as possible to create a lot of space for the icing sugar. Iron the paper cut or put under something heavy to flatten it.
  9. Cover the cooled cake with the paper cut and dust it with icing sugar to create a lovely pattern.

(recipe after Betty Bossi)

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

Date Cake with a Whiff of Icing Sugar

Dattelbiskuitkuchen mit Puderzucker-Dekoration

Guest Post: Peach and Plum Galette

Peach and Plum Galette_1~~~ TODAY: A GUEST POST WRITTEN BY MY DEAR FRIEND KATHRIN – A MUST-BAKE! ~~~

When Bettina asked me if I wanted to submit a recipe for her blog I did not hesitate for a second about writing a guest post. We both share a passion for baking so of course I said yes. As I was thinking of what I could bake for this blog post, I found myself staring at the huge plum tree in our garden. Why not include plums when we have loads of them (we’ve harvested about 6kg a day for the past two weeks)! But I didn’t want to make another plum tart, another plum mousse or another Zwetschgendatschi, I wanted to try a new way of baking with plums. So I stumbled across this delicious combination of plums and peaches, another favourite summer fruit of mine.

The combination of this ‘barely-a-recipe’ recipe is so simple, yet so sweet and delicious. Give it a go as long as you can still get fresh plums and fresh peaches!

P.S. I would love to hear what other ways of baking with plums you know. 🙂

– Kathrin

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Peach and Plum Galette

yields: 8 portions
preparation time: 20 minutes
baking time: 30 minutes

Ingredients:

for the pastry dough:

  • 250g flour
  • 150g cold butter
  • 70ml cold water
  • 2 tbsp icing sugar
  • Pinch of salt

for the galette filling:

  • 6 medium plums
  • 3 medium peaches
  • 1 tbsp ground hazelnut
  • 1 tbsp sugar
  • 1 egg whisked with 1 tbsp water

Method:

  1. To make the pastry combine flour, the icing sugar, water and salt in a bowl. Cut in the butter and start to knead carefully. If too sticky, add more flour. Knead until fully combined and wrap the dough ball onto a piece of plastic wrap. Let it chill for at least one hour in the refrigerator.
  2. Meanwhile, quarter the fruits, remove the pits and slice each quarter into three pieces.
  3. Preheat the oven to 180°C.
  4. Roll out the cool dough on a lightly floured surface into a circle, about 3mm thick. Carefully transfer the dough onto a baking sheet lined with parchment paper.
  5. Sprinkle ground hazelnut evenly over the galette, leaving a 3-4 cm border uncoated.
  6. Arrange the fruit slices in circles on the dough, leaving the border bare.
  7. Pull the border of the dough to cover the fruit and press lightly to hold in place.
  8. Beat the egg and whisk with water, then brush the pastry with the mixture and sprinkle 1 tablespoon of sugar over the galette.
  9. Bake for about 30 minutes until the crust is golden brown and the fruit centre is bubbly. Cool galette on a wire rack. Serve warm. Top with vanilla ice cream or whipped cream.

(Adapted from Princess.ch)

Peach and Plum Galette_2

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

Peach and Plum Galette

Zwetschgen-Pfirsich Galette