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 KnusperstĂŒbchen, 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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Fluffy Waffles with Peach and Wild Strawberries

Fluffy Waffles with Peach and Wild Strawberries

Last Friday evening I suddenly craved waffles and only 20 minutes later I had a whole stack of them – that was pure bliss!

I love this recipe because it is so light and fluffy – no butter or fat is used (except to grease the waffle iron). Of course, you can serve them with any fruit, I chose a very sweet combination: peach and wild strawberries from my garden. ❀Whatever decoration you choose, these wonderfully light and crisp yet fluffy waffles can definitely save your day – and the day of all those who will get to taste them, too!

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Fluffy Waffles with Peach and Wild Strawberries

Working time: about 10 minutes
Baking time: 1-2 minutes per waffle
Yield: about 10 waffles

Ingredients:

  • 4 eggs
  • 140g sugar
  • 1 pinch of salt
  • 4 tbsp. warme water
  • 1 tbsp. Grand Marnier
  • zest of Âœ lemon
  • 100g flour
  • 20g cornflour
  • Âœ tsp. baking powder
  • butter, to grease the waffle iron
  • 2 peaches
  • a few handful of wild strawberries
  • confectioners‘ sugar

Preparation:

  1. 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, warm water and Grand Marnier to the egg yolks. Whisk until light and fluffy. Add zest of 1/2 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, cornflour and baking powder on top. Gently fold in and combine, trying to keep the volume.
  5. Preheat the waffle iron and grease before each waffle. Bake the waffles for about 1-2 minutes each or until golden brown. Decorate with peach slices and wild strawberreis.

(recipe adapted from „Waffeln“ by Sandra Fischer)

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

Fluffy Waffles with Peach and Wild Strawberries

Luftige Biskuitwaffeln mit Pfirsich und Walderdbeeren

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

Melon Peach Profiteroles

If I had to create a list of my favourite desserts, profiteroles would be very high up. They’re soft and fluffy, they can be filled with any filling you can possibly imagine (I prefer a fruity filling) and…their creation involves a piping bag! I love working with piping bags and today I was especially keen on it as I could try out a new nozzle I only bought last week.

Also, profiteroles are a real eye-catcher. They look at least as good as they taste! Baking them is not as hard as you might think at first glance – even though it might get a little tricky at times! However, if you work carefully according to the recipe, I’m sure it will work out perfectly. So, here’s the recipe…

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Melon Peach Profiteroles

Yield: 12-16 profiteroles
Preparation time: 40 min
Total time: 1h 20 min

Ingredients:

for the choux pastry:

  • 2dl water­
  • 50g butter
  • 1 pinch of salt
  • 3 tbsp. sugar
  • ­120g flour
  • ­3 eggs (lightly beaten)
for the filling:­

  • 2dl cream
  • 3-4 tbsp. confectioner’s sugar (sieved)­
  • (maybe) 2 tsp. whipping cream stiffener
  • ­Œ melon
  • ­2 white peaches
  • ­confectioner’s sugar (for dusting)

Preparation Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Put water, butter, salt and sugar into 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 the dough gets soft but doesn’t dissolve.
  6. Put the dough into a piping bag, pipe 12-16 small heaps onto a baking sheet (covered with baking parchment).
  7. Bake for about 35 minutes in the middle of the preheated oven. Be careful: Don’t open the oven during these 35 minutes!
  8. While the profiteroles are in the oven, prepare the filling: Cut the melon and the peaches into small cubes. Blend 4 tablespoons of the fruit in a separate bowl.
  9. Whip the cream until stiff; add confectioner’s sugar (and maybe the whipping cream stiffener). Put the blended fruit through a sieve on top of the cream and stir in carefully. Put cream and fruit in the refrigerator.
  10. After the 35 minutes of baking, switch off the oven and let the profiteroles dry in the slightly opened oven for about 15 minutes.
  11. Take the profiteroles out of the oven and let them cool down on a wire cooling rack. Cut them in half (horizontally). (Note: At this point the preparation process can be interrupted until 5 minutes before you want to serve the profiteroles.)
  12. Put the cream into a piping bag and pipe an equal share of cream onto each lower half of the profiteroles. Top the cream with 1 teaspoon of fruit and cover with the upper half of the profiteroles. Dust with confectioner’s sugar and enjoy right away!

(recipe of the choux pastry adapted from Betty Bossi)

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

Melon Peach Profiteroles

Melonen-Pfirsich-Windbeutel