Chocolate Pudding with Raspberry-Cream (Recipe Testing)

DSC06055b.jpg

Sometimes I crave a wonderful easy dessert, even though I don’t really have the time to make one. Have ever experienced this, too? Well, if you have, then this is a perfect recipe for you!

DSC05952bDSC06048bDSC05897b

It is super easy and quick to make and it only requires a handful of basic ingredients (no eggs!). The most important thing, though, is its fabulous taste: wonderfully chocolately with a small fruity twist.

DSC05916bDSC06019bDSC05811b

You can find the recipe on the wonderful blog “Ofenliebe” right here. Go and check it out!

DSC06059b

It’s simply perfect to enjoy a “glass of pudding” while sitting in the garden and watching the plants come to live again…I really adore spring!DSC06041bDSC05862b

I wish you all lovely rest of the weekend and a good start into a hopefully wonderful week.

Best wishes,
Bettina.

DSC06070b

Advertisements

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

Ingredients:

  • 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

Preparation:

  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

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.

SONY DSC

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!

SONY DSC

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! 😉

_________________________________

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..!

_________________________________

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

Himbeerquarktorte (English)

Himbeerquarktorte (Deutsch)