Raspberry-Chocolate-Oatmeal-Scones

My first attempt to make scones turned out moist, tasty and simply delicious. Try it out!

Recipe for 18 (quite big) scones
Ingredients
600 g all-purpose flour
150 g rolled oats
75 g sugar
50 g brown sugar
1 p. vanilla sugar
35 g baking powder
1 tsp salt
125 g margarine
3 eggs
300 ml milk
150 g raspberries
150 g dark chocolate drops

1. preheat your oven to a temperature of 200°C
2. in a large bowl, mix all your dry ingredients together
3. rub in the margarine
4. whisk milk and eggs together and with a large spoon stir into the dry mixture
5. mix until you end up with a dough
6. add raspberries and chocolate drops
7. roll out to a thickness of about 4 cm
8. form 18 equally shaped scones (divide with a knife or cut out)
9. give them a good eggwash
10. bake for 15-20 minutes (until golden brown)
11. If you wish, you can add a icing and sprinkle some caramelized oats on top of your scones, enjoy your meal!

Alternative versions:

• use strong flour and another 10 g of baking powder and 40 ml of milk
• use exclusively "normal" or exclusively brown sugar
• replace the raspberries by other fruits like figs and dates

Fall Bread

A lot of ingredients bring a lot of taste and moisture into this bread. You definitely have to try this one out!

Recipe for 2 breads (loaf pans with length of 30 cm)
Ingredients
42 g yeast
1 tbsp honey
2-3 tbsp warm water
300 g wholemeal flour
600 g spelt flour
50 g rolled oats
50 g flaxseed
50 g wheat bran
25 g salt
5 dl water
1 dl natural yoghurt
50 g roasted and chopped macadamia nuts
50 g roasted and chopped pumpkin seeds
3-4 grated apples

1. Scramble yeast, honey and warm water in a small bowl, wait until bubbles are formed (activate your yeast)
2. Mix all dry ingredients but macadamia nuts and pumpkin seeds in a large bowl
3. Add water, yoghurt and yeast mixture and knead for about 15 minutes (until you end up with an elastic dough that springs back)
4. Prove until doubled in volume (about 90 minutes)
5. Knock air out, add macadamia nuts, pumpkin seeds and grated apples and knead until well combined (it may needs some more flour)
6. Fill into your greased and floured loaf pans, sprinkle with some flour and prove again until doubled in volume
7. Simultaneously, preheat your oven to 230°C
8. Bake for 10 minutes
9. Lower temperature to 180°C and bake for another 25-30 minutes (it's ready when dark golden brown and hollow sound when knocking)

Chocolate-Caramel-Cake

A calorie bomb which is worth committing the sin. The combination of the moist brownielike dough and the buttercream-double-cream-cheese filling, that tastes like molten chocolate and fudge all in one, melts in one's mouth!
You absolutely have to try this one out!!

Recipe for a springform pan (diameter: 26 cm)
Cake
125 g dark chocolate
1,5 dl milk
175 g brown sugar
200 g sugar
125 g margarine
1 pinch salt
3 eggs (size: L)
250 g flour
2,5 tbsp cacao powder
1 tsp baking powder
1 tsp baking soda
100 g walnuts and almonds (each 50 g)

1. grease and flour your baking pan
2. in a pan, boil chocolate, milk and brown sugar up stirring occasionally
3. roast nuts
4. preheat oven to 160° C
5. in a bowl, froth margarine, salt and sugar up
6. stir eggs in (each about 30 seconds)
7. in another bowl, mix flour, cacao powder, nuts, baking soda and baking powder
8. when it has cooled down a bit, stir the chocolate mixture in egg mixture
9. fold dry ingredients in
10. bake for about 45-50 minutes
11. Filling

Toffee

100 g sugar

1 packet bourbon vanilla sugar

100 g butter

50 g double cream

Buttercream

250 g butter

300 g powdered sugar

250 g double cream cheese

75 g dark chocolate

1. in a pan, let caramelize sugar and vanilla sugar
2. add butter, let caramelize again
3. stir double cream in
4. let cool down and condense
5. in a bowl, mix butter and powdered sugar (froth it up)
6. melt chocolate
7. stir double cream cheese and toffee in butter mixture
8. fold chocolate in (before: put about 1 dl on the shelf > for later decoration), let cool

Finishing

1. after cooling and separating your cake from the baking pan: divide it horizontally into 3 layers
2. put first one on a cake plate and spread it with some filling
3. repeat this procedure with second and third
4. cover the entire cake with remaining filling
5. decorate it with nuts, chocolate, your lighter caramel cream from before or whatever you like
6. cool for at least 2-3 hours and afterwards: ENJOY YOUR SIN!

Strawberry-Redcurrant-Cheesecake

Because of my pleasant anticipation of the coming summer I defrosted some berries I'd found in the freezer and created a sweet dream which resulted fabulous. You simply have to try this out!! :)

Recipe for a springform pan (diameter: 26 cm)
Biscuit
5 eggs
150 g sugar
some salt
1 packet of bourbon vanilla sugar
1 lemon
100 g flour
50 g cornflour
35 g oil

1. Whisk eggs with sugar, salt and vanilla sugar until airy and light.
2. Preheat oven to 180° C.
3. Add lemon zest and sieved flour (flour + cornflour).
4. Fold them in.
5. Finally fold oil in.
6. Pour in the springform (bottom of it covered with baking paper).
7. Bake for 30-35 minutes.
8. Let cool several minutes.
9. Separate from baking pan and let cool entirely.

Filling

250 g strawberries (frozen)

250 g redcurrants (frozen)

500 g double cream cheese

500 g curd

150 g sugar

1 packet vanilla sugar

250 g cream

7 leaves gelatin

1. Defrost berries and boil them up.
2. Mash and allow them to reduce until it's a bit viscous.
3. Allow to cool.
4. Mix double cream cheese, curd, sugar and vanilla sugar.
5. Pickle gelatin in cold water.
6. Stir berries in the cream cheese mixture.
7. Melt gelatin in pan under very small pitch.
8. Mix in some spoons of filling mixture.
9. Add this mixture to the remaining cream cheese mixture.
10. Allow to start jelling.
11. Whisk cream until stiff.
12. Fold it in.

Composing

1. Cut biscuit into two layers.
2. Place first one in cake ring (with some space between edge of biscuit and ring).
3. Pour in 2/3 of filling.
4. Place second biscuit layer.
5. Pour in remaining filling.
6. Cool for at least 2-3 hours.
7. Undo ring, bring on some berries as decoration and finally: Enjoy!

Nutella-Gugl

Hhhmmm.. I fancied chocolate and thus I created those marvellous mini gugelhupfs with nutella, almonds and chocolate icing. You simply have to try them out and to treat you with this sweet sin.

Recipe for 18 gugls
Ingredients
some butter and flour for the baking pan
45 g ground almonds
1 egg
1 tbsp milk
25 g powdered sugar
40 g flour
1/3 tsp baking powder
30 g butter
5 g cocoa powder
30 g nutella
30 g dark couverture chocolate
10 g coconut oil

1. roast ground almonds until golden brown
2. preheat oven to 210 degrees, top and bottom heat
3. stirr egg and milk until light
4. add butter and sugar
5. mix in flour, baking powder, cocoa, almonds and nutella
6. fill in the baking pan by forcing bag
7. bake them for 14 minutes
8. allow to cool and melt chocolate together with coconut oil in a double boiler (limit of 35 degrees)
9. take the gugl out of the baking pan and dip into the chocolate icing
10. allow the cookies to dry

Farmer-Bread

A healthy wholemeal bread recipe with hazelnuts, walnuts and flaxseed.

Recipe for 4 breads
Ingredients
750 g halfly white flour
600 g whole grain flour
150 g flaxseed
42 g baker's yeast
2 tsp sugar
4 dl milk
6 dl water
100 g walnuts
75 g hazelnuts

1. Fill flour and flaxseed in a bowl, mix and form mould.
2. Add yeast, sugar and 1 dl water, sprinkle with some flour from the edge
3. allow to rest until the mash foams
4. toast nuts
5. stir in remaining water and milk and knead for ca. 15 minutes until there is a smooth dough
6. knead nuts in
7. raise dough under a wet kitchen towl and at a warm position to double its volume
8. shortly knead again, form your breads, sprinkle them with some flour
9. raise dough again to double the volume
10. during the same time preheat the oven to 230° C
11. bake your breads for 10 minutes
12. lower the temperature to 180° C and bake again for ca. 30 minutes
13. if they sound hollow by knocking at their bottom, they're done

Pineapple-Cake with 2 fillings and cased in fondant

A absolutely delicious recipe for a cozy sunday afternoon (not too less calories;))!

Recipe for springform pan (diameter of 20 cm)
Glycose sirup
125 g sugar
75 g water
1/4 tsp citric acid
1/4 tsp soda

1. boil up sugar, water and citric acid until they reach 108-110°C
2. take pan from the cooker and add soda
3. stir in and let cool

about to knead fondant with my hands

Fondant
4,5 g powdered gelatine
30 ml water
85 g glycose sirup
1 tsp glycerin
1/4 tsp citric acid
1/4 tsp salt
0,5 kg powdered sugar

1. soak gelatine in water and dissolve it carefully in the microwave
2. stir in every ingredient but powdered sugar
3. sift powdered sugar
4. knead together 2/3 of sugar and liquid mixture with dough hook
5. put remaining sugar on table and knead together with your hands
6. cool for several hours (optimally over night)

finished fondant

Biscuit

4 eggs

1 pinch salt

100 g sugar

80 g flour

60 g ground and roasted hazelnuts

25 g oatmeal

1/2 tsp cinnamon

1 tsp baking powder

2 carrots (ca. 200 g)

Biscuit is ready to get filled

1. preheat oven to 180°C
2. separate eggs
3. beat egg white with salt until stiff during gradually adding sugar
4. stir in egg yolk
5. peel and grate carrots
6. mix all remaining ingredients inclusive carrots
7. mix the two mixtures
8. cover the bottom of springform pan
9. fill in dough
10. bake for ca. 30 minutes

Chocolate-Whipped-Cream-Filling

100 g dark chocolate

300 g cream

1. boil up the cream
2. take from the cooker and stir in chopped chocolate
3. cool
4. beat until stiff

Caramel-Pineapple-Filling

60 g sugar
50 g honey
50 g butter
25 g cream
50 g roasted and chopped hazelnuts
50 g corn flakes (or more nuts/ or oatmeal)
1/2 fresh pineapple (peeled and sliced)

1. boil sugar, honey, butter and cream and after reaching boiling point cook for 2 minutes
2. add nuts, corn flakes and pinapple

Marzipan

100 g chopped and skinned almonds

100 g powdered sugar

2 drops bitter almond aroma

1-2 tbsp water

1. grind sugar and almonds until crumbly
2. add bitter almond aroma and water and knead

Composing

1. divide biscuit into three layers
2. put first one on a plate
3. coat with caramel-pineapple-filling
4. set second layer of biscuit
5. coat with more than 2/3 of chocolate-cream-filling
6. cover with third layer of biscuit
7. coat whole cake with remaining chocolate-filling
8. cool 1-2 hours
9. roll out marzipan, cut into appropriate pieces and cover cake with them
10. roll out fondant (3-4 mm thick) and clothe your cake
11. volontary: colorize remaining fondant and make some decoration
12. Enjoy your masterpiece, your result of many hours of work! :)