(rock) ‘n roll

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I feel like I didn’t post anything for a long time and although I am super busy with packing tonight, I decided that I could share another quick recipe with you guys.

Last week I spent some time with my family and since it was my sister’s namesday just a couple of days before (in Poland people celebrate this day and I am half Polish), I asked her what cake she would like to have when we meet. She decided for something fresh with (and here is the tricky part where “leo” could not help me much) curd cheese or quark.. whatever word you know. Like I said.. leo wasn’t helpful in this case πŸ˜‰ Because she likes rasberries, we decided for a cheese-rasberry cake. I have a really, really good recipe for one, but… it was at home and I wasn’t at home. So I started looking for one. And I found several, but only one that did not need whipped cream, which I wanted to avoid to keep it light. Also, I wanted to try a sponge cake roll for the first time.
Here is what I found on http://www.kuechengoetter.de

4 eggs
200 g sugar
70 g flour
40 g corn starch
8 leaves gelatin
500 g rasberries
500 g curd cheese/quark
2 tbs lemon juice
1 tbs powdered sugar
sugar

1. Preheat oven to 200Β°C
2. For the sponge cake seperate the eggs. Whisk egg yolks with 4tbs hot water and 70g sugar until fluffy
3. Whisk egg whites with 30g sugar until stiff and add it to the yolks. Sift the flour and corn starch and carefully mix it to the egg mixture
4. Pour the dough onto a baking tray and bake for 12-15 minutes
5. Sprinkle some sugar on a cotton cloth and turn out the warm cake onto the cloth. Sprinkle the baking paper with some water and remove it. Roll the sponge cake into a roll, using the cloth. Let it cool completely
6. For the filling, soak the gelatin in water. PurΓ©e half of the rasberries.
7. Mix the curd cheese/quark, 150 g rasberry purΓ©e and the remaining sugar. Heat the lemon juice and dissolve the gelatin in it. Mix the gelatin-lemon juice with the rasberry-curd cheese. Leave some of the remaining rasberries for the decoration and mix the rest with the curd cheese mix. Let it cool for a while.
8. Roll out the sponge cake and spread the cheese mixture on top. Roll the cake up again and let it cool for at least 2 hours.
9. Decorate with remaining rasberries and powdered sugar (or whatever you want πŸ™‚ )

This is the original recipe. I do have my own sponge cake recipe which is a little different and also requires baking powder. So I cannot guarantee that this one really works. I will share my recipe with you eventually. Maybe you even have your own that you can be sure always works (like mine πŸ˜‰ ).
Concerning the filling, I usually let the curd cheese/quark drip off a little, so the texture is more firm. I thought that I wouldn’t have enough for the filling, since of course you end up having less than 500g after some time. Therefore I added some more, but it turned out that it was too much and I used only half of the filling at the end. So, even if you let it drip off, you are still good with the amount. Also, I think that the gelatin is not really necessary or at least not that much. Like I said, the texture of the cheese is better after dripping off and it becomes more dense. You can try to take a little less gelatin if you are afraid that it gets too messy without, but I really think that there could be less than recommended in this recipe. Just try out for yourself πŸ™‚

This was my first rolled cake and although I did have some trouble with the amount of the filling (waaaay too much.. it came out while rolling the cake, leaving a total mess πŸ˜‰ ) the taste was really good and my sister even ate two pieces!! Which is huge.. she never does πŸ˜‰
If you find the cheese, wherever you are, I think it’s worse trying this recipe. The cake was gone so fast that the rest of the family didn’t even get to taste it πŸ˜‰
Let’s roll!

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when luck, joy and love are just around the corner..

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I cannot believe that this year is already 11 days old. Oh.. the little ones are growing so fast πŸ˜‰

Recently, I was baking for a birthday and instead of making one cake, I decided to make three. Each of them was supposed to carry a birthday wish. I wanted to wish love, laughter and luck.. the three Big L’s.. the plan was good, but when I started to write the words on the cakes, I realized pretty fast that laughter might be too long for these little cakes. I decided to replace this word by “joy”. Joy, laughter.. it says the same πŸ™‚ I was hoping that the cakes bring some luck, because only when we are lucky love will reveal itself to us and we can enJOY our lives.

I should start at the beginning, though πŸ˜‰ Ok, so I chose a vegan recipe. Because I cannot use milk and sometimes don’t have eggs at home, I like trying vegan recipes. Most of them are really delicious. Here is one for a vegan pound cake:

300g spelt flour
100g corn starch
1 package baking powder (that is what the recipe says. Take only 1/2 to 3/4)
200g soft butter
200g sugar
150ml soy milk
200ml sparkling water
1Tbs lemon juice
lemon zest (of 1/2 to 1 lemon)
1Tbs cocoa
1Tbs sparkling water

1. Beat butter and sugar, lemon juice and lemon zest until smooth and creamy
2. Add soy milk and water
3. Combine the flour, corn starch and baking powder and sift into the batter
4. Grease pans
5. Put half of the batter into the pans
6. Add the cocoa and water into the other half of the batter. Mix well
7. Put on top of white batter
8. Bake 25-30 Minutes at 180Β°C / 350Β°F (if you are using only one big pan, it takes up to 60 minutes!!)
9. Let cool and decorate

(vegan backen: einfach – lecker – laktosefrei; Kristina Unterweger&Arnold PΓΆschl; Neun Zehn Verlag)

Make sure you really use less baking powder. In general, I think one package is way too much for 300g flour and some corn starch. Cut it down to approx.3/4 if you don’t want the cake to taste like baking powder πŸ™‚

Also, you might wanna add some more milk and maybe some fruit. I have to admit, it was a little too dry. If it still comes out dry, the topping should help. I took chocolate for the heart frames and lemon juice with powdered sugar and red food coloring for the center. The letters I made out of nonpareilles. Like I said.. I needed to adjust the words a little to the space on the cakes, but there is lots of room for creativity πŸ™‚ EnJOY!

happy new year

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Welcome to 2014. Let’s believe that this year will be even better than 2013 and that our dreams come true… maybe not all of them, cause that might be too much for only 365 days, but the little ones could come true and make us happy πŸ™‚ May your days be filled with love, joy and passion and may your hearts be filled with happiness and gratitude.

Since we all seek happiness in our lives and happiness comes with luck (which everybody defines differently.. but being happy means being lucky enough to reognize happiness), let’s help our fortune a little. On the last day of the year, I decided to bake some fortune cookies to welcome the New Year. I got a cookie stamp for Christmas and wanted to try it out anyway and what better occasion could I get than New Year’s? The recipe comes with the stamp, but I changed it slightly, because I didn’t have any eggs at home and for only half an egg there is no point buying a whole bunch of them, right?

INGREDIENTS

130g butter
1/2 egg (I used a tbsp soy yoghurt instead. You can use any plain yoghurt or buttermilk)
70g sugar
200g flour
1 tsp baking powder ( because of the yoghurt, I used 1/2 tsp baking powder and 1/2 tsp baking soda)
salt
lemon or orange zest

1. beat butter, egg (or yoghurt) and sugar until fluffy
2. add flour, baking powder (and baking soda if used), salt and lemon/orange zest
3. mix until well blended (I kneaded it by hand)
4. wrap in foil and cool in fridge for an hour
5. take dough out of the fridge and roll out (5cm thick)
6. with a glass or cookie cutter, that is slightly bigger than the stamp, cut out round cookies
7. stamp cookies and make sure that the stamped pattern is clear and visible (while baking the dough rises a little and the pattern will get less. You need to make sure it’s deep enough)
8. bake 10-15 minutes at 200Β°C
9. after the cookies are cooled down completely use powdered sugar to emphasize the pattern. Brush of the sugar from the surface. It will stay inside the letters and make them more visible

Β 

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Btw. the stamp, along with the recipe, is from “Brinkmann”.

Enjoy the cookies and start this year with a very fortunate tummy πŸ˜‰

Good luck in 2014 for all of you!!!