Strawberries, the stars on the early summer stage

Strawberries, the stars on the early summer stage

June 30th, 2018 | bread & pastries

When strawberries step on the stage, you can be sure: Now it’s getting delicious! With this strawberry-orange-mascarpone-cake they have a big performance! Their role in the play: the icing of a fine, fresh cake made from orange, mascarpone, curd and cream. Strawberry’s duet partner is the vanilla. Unbeatable!

Strawberry and Orange Cake

(Attention: must be cooled for at least 2 hours, can cool overnight without any problems – a total of 155 ml of freshly squeezed orange juice is needed)

1 sponge cake base

place a cake ring around the biscuit base, sprinkle with

30 ml of orange juice

3 TS orange liqueur

2 ts of grated orange peel

sprinkle on the base

9 sheets gelatine

125 ml orange juice

soak gelatine in orange juice for 10 minutes

250 g low-fat quark

250 g mascarpone

150 g sugar

4 ts freshly grated orange peel

mix

warm (but don't boil) gelatine in orange juice until it is dissolved, add

2 TS orange liqueur

and 3 TS of the curd cream and stir in the dissolved gelatine, mix with the rest of the curd cream

400 g cream

whip until stiff, pull under the curd cream, put the cream on the bottom of the cake and chill for at least 2 hours

1 vanilla pod

scrape out the pulp, put together with the scratched out pod in 250 ml of water and then bring to a boil, cool down

500 g strawberries

cut into slices, decorate the cake with it

carefully loosen the cake ring from the cake, then place it again for the icing

remove vanilla pods from the water and use

1 packet cake glaze

30 g of sugar

to prepare the glaze according to the packing instructions, cover the cake with it, let it cool

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December 8th, 2017 | bread & pastries

The Christmas Stollen Project

Christmas Stollen never played a role in my childhood. We rather preferred Hamburg brown cookies or spekulatius for our Christmas baking. Anyway, without Christmas Stollen Christmas in some places of Germany is not even imaginable…That’s the reason, why I found it always exciting. A heavy yeast dough with candied fruit, raisins and a dash of good rum. The Stollen must traverse several weeks (minimum two weeks) before you eat it – if you do manage to defend it against the family. Attention: This weekend is your last chance to bake a Stollen, which can be served “well matured” at Christmas on your coffee table. Otherwise, you must wait another year…