Plum Spelt Crumble Cake

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

In this delicious summer coffee cake, juicy, sweet and tangy plum halves are embedded in a buttery spelt crust and covered with a crunchy crumble topping. If you can’t get spelt, use wheat flour instead.

Plum Spelt Crumble Cake

adapted from essen und trinken

100 g Wholegrain spelt flour 200 g Refined spelt pastry flour 1 tsp Baking powder 2/3 tsp Cinnamon powder 100 g Sugar Pinch of salt 200 g Butter, diced 1 Egg yolk 800 g Plums 2 tbsp Almonds, toasted and ground

1. Place spelt flours, baking powder, cinnamon powder, sugar and salt in a mixing bowl. Add in diced butter and egg yolk. With a hand-held mixer, stir until well combined.
   
2. Press 2/3 of the dough onto a 8 to 10-inch springform pan lined with parchment paper. Wrap the pan and the rest of dough separately with plastic film. Chill for 1 hour.
   
3. Meanwhile, wash and dry the plums. Cut them into halves and remove the stones. Preheat the oven to 180C/350F.
   
4. Prick dough thoroughly with a fork. Sprinkle the ground almonds over, then place the plum halves, cut side up, onto the pan. Crumble the rest of dough on the top of the plums. Bake in the center of the hot oven for about 40 minutes until golden brown. Serve, dust with powdered sugar or with ice cream.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Baked Fresh Strawberries with Pistachios in Quark Spelt Blankets

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

The dough ‘blanket’ is mainly prepared with Quark, wholegrain, and refined spelt flours. Strawberries can be replaced with banana and use apricot jam instead of strawberry jam.

Quark, literally translated as ‘curd’, is a German fresh cheese, very similar to the American cottage cheese. It’s a curd cheese made from skimmed milk and soured with a lactic starter. Quark is very popular in Germany. It can be eaten plain on its own or make it into a sauce, spread, dessert or cake.

Quark Dough	Filling
200 g Wholegrain spelt flour 100 g Refined spelt flour 1 tbsp Baking powder 150 g Low-fat Magerquark (German fresh cheese) 6 tbsp Milk 6 tbsp Rape seed oil 70 g Caster sugar 1 tbsp Vanilla sugar Pinch of salt	300 g Fresh strawberries, halved Strawberry jam 1 Egg, lightly beaten 3 tbsp Pistachio nuts, roughly chopped Sugar pearls

1. Whisk the spelt flours and baking powder together in a mixing bowl. Add in quark, milk, oil, sugars and salt. With a handheld electric mixer fitted with dough hooks at high speed, stir all the ingredients until just incorporated, for 1 minutes. Don’t overdo it, or the dough will be sticky.
   
2. Turn the dough out onto a lightly floured work surface. Cover it with a plastic film and roll out the dough into a 24x60cm rectangular. Cut out 10 squares, each 12x12cm.
   
3. Preheat the oven to 190C/375F. Place two strawberry halves in the center of dough. Brush strawberries with strawberry jam. Brush four corners lightly with beaten egg. Pinch two corners crosswise to make an open pocket. (look a bit like Duchess Danish pastry) Brush the pockets with beaten egg and sprinkle with chopped pistachios and sugar pearls.
   
4. Bake open pockets in the center of hot oven and bake for 15-20 minutes. Serve warm with vanilla sauce or whipped cream.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Tri-coloured Castella Layer Cake

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A tri-coloured cake, light and luscious, with castella leftover frosted with vanilla-flavoured whipped cream and garnished with toasted almond slices. It’s a perfect dessert to welcome Easter. If you plan to serve this at your garden party, I would recommend buttercream to frost the cake, so it remains stable throughout the celebration.

1x18x8 cm Orange castella 1x18x8 cm Matcha castella 1x18x8 cm Chocolate castella 250 ml Heavy cream, chilled 15 g Vanilla sugar 80 g Almond slices, toasted

1. Cut each castella into three 18x2.5cm strips. Place your mixing bowl and wire whisk in the freezer for about 30 minutes. Then place chilled heavy cream and the vanilla sugar in the cold bowl and beat until stiff peaks form.
   
2. Stack 9 cake strips into 3 layers, applying whipped cream between strips and layers to ensure they stick together and alternating with colour cake strips.
   
3. Spread the top and sides with the remaining whipped cream. Chill in the fridge for 2 hours until set. Remove and coat the cake with almond slices. Slice and serve.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Blood Orange Spelt Loaf Cake

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A delightful blood orange loaf cake with a moist light texture, mouthwatering freshness and an irresistible burst of citrus flavour.

Blood Orange Spelt Loaf Cake

- inspired by Taste of Home

190 g Spelt pastry flour 80 g Light brown sugar 40 g White sugar 2 tsp Baking powder 1/2 tsp Salt 120 ml Corn oil 250 ml Freshly squeezed blood orange juice Zest of one orange 2 Large egg whites Orange caramel sauce to serve, optional Powdered sugar to serve, optional

1. Line a 30x11x7 cm loaf pan with baking paper. Preheat the oven to 180C/350F.
   
2. In a large mixing bowl, whisk together the spelt pastry flour, sugars, baking powder, and salt.
   Add in corn oil, blood orange juice and the zest. Beat with a hand mixer until smooth.
   
3. In the bowl of your stand mixer, beat the egg whites until stiff. Fold into blood orange-oil mixture in 2-3 additions until blended and smooth.
   
4. Bake in the middle of hot oven for about an hour or until a toothpick inserted in the center of the loaf comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with powdered sugar or drizzle with caramel sauce if desired.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Wholegrain Spelt Apple and Marzipan Cake

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A classic German apple cake with marzipan. The marzipan paste, made of sugar and almond, is used in the cake batter to enrich the flavour and texture. If you are an almond lover, feel free to use more marzipan instead of sugar, and adjust accordingly flour quantity. The batter should look like a smooth and thick paste.

I do still use my favourite wholegrain spelt flour, but you can use wheat flour (wholegrain or not) instead if you want. Allergic reaction to eggs? No problem, use 1 cup of applesauce instead of 3 eggs.

After baking, a glaze could be created to brush the apples by warming 2 tablespoons of water and 3 tablespoons of apricot jam together. I chose to leave it. It’s rich and sweet enough for me.

2-3 Sour apples 1 tbsp Lemon juice 100 g Marzipan, grated 150 g Butter, softened 100 g Sugar 1/2 tsp Almond extract Pinch of salt 3 Eggs 180 g Wholegrain spelt flour 1/2 tbsp Baking powder 1 tbsp Almond slices

1. Peel apples, cut into quarters lengthwise, and remove cores. Slice deep lines along the length of the apple quarters and sprinkle with the lemon juice. Line a 30x12x9-cm loaf pan with baking paper. Preheat the oven to 190C/375F.
   
2. Roughly grate the marzipan. Place them in a mixing bowl together with butter, sugar, almond extract and salt. Beat until creamy. Add in eggs, one at time, beat until well combined.
   
3. Whisk together the wholegrain spelt flour and baking powder. Sift the flour mixture into the butter mixture. Stir until just incorporated. Spread the batter into the prepared loaf pan.
   
4. Arrange the apple quarters over the top, cut side up, pressing lightly into the batter. Bake for about 30 minutes. Cool the cake on a wire rack to room temperature. Dust the surface with powdered sugar if desired.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Streusel Damson Plum Cake / Zwetschgendatschi

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Zwetschgenkuchen, a delectable German Plum Cake, also called Sommerkuchen-summer cake, or Zwetschgendatschi is available during the late summer during the damson plum harvest. Datschi, presumably come from a southern German dialect datschen or detschen, means to press in, is a sheet cake (could be prepared in a springform pan too) made with a yeast dough or short pastry, and very often has a streusel topping, which is similar to a crumble. Streusel comes from the German word streusen, to scatter, which is how the topping is applied to the cake.
The recipe is adapted from daheim und unterwegs - wdr.

Cake	Streusel
400 g All purpose flour 2 tsp Baking powder 160 g Cold butter, cut into small pieces 90 g Sugar 1/2 tsp Lemon peel, finely grated 2 Small eggs 2 tbsp Milk 1200 g Damson plums	125 g Sugar 150 g Butter 200 g Flour 3/4 tsp Cinnamon powder (optional)

1. Place all the ingredients for the crust in a bowl, mix them well to form a dough. Chill the dough, wrapped well with a plastic film, for 1 hour.
   
2. Meanwhile, wash and dry the damson plums. Cut them open and remove the stones. Grease a 28cm springform pan. Preheat the oven to 200C/400F. Remove the dough from the fridge and press it onto the bottom of prepared pan. Lightly press the damson plums into the crust.
   
3. Use a fork or spoon to combine all the topping ingredients until mixture is like coarse cornmeal. Taste and adjust cinnamon to your liking. Sprinkle streusel topping over the damsons.
   
4. Bake the cake in the center of hot oven for about 45-55 minutes until done and beautiful golden brown. Cool in the pan on a wire rack 10 minutes. Unmould and serve at room temperature.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Unbaked Cheesecake with Mint and Coconut

This light and delicious NO BAKE cheesecake is perfect for summer. It is made with lower fat cream cheese, whipping cream, Swiss meringue and garnished with a mix of coconut and mint. I have also added a layer of cake roll in between, but other cake leftover or even Oreo cookies would make a great substitute.

Recipe inspired by Food Network

2 tbsp White rum 2 tbsp Fresh lime juice 1 envelope / 7 g Gelatin 650 g 17% Cream cheese, softened 100 g Whipping cream 3 Egg whites 120 g Sugar 5 slice Swiss rolls 2 tbsp Desiccated coconut 10 Mint leaves

1. Combine the rum and lime juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
   
2. Beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm.
   
3. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions.
   
4. Line a 25x13x6 cm /10x5x2 inch loaf pan with plastic wrap and set aside. Pour half of the filling into the prepared loaf pan, then the Swiss rolls and lastly the other half of the mousse. Cover and refrigerate until at least 6 hours or overnight until set.
   
5. Use a vegetable chopper to process the desiccated coconut and mint leaves until well combined. Remove the cake from the form and place it on a serving plate. Sprinkle the coconut-mint mixture all over the cake.

Rhubarb Streusel Cake

A delicious tea time cake/tart with a tangy rhubarb filling topped with nutty and buttery streusel. Serve it warm, if desired, with ice cream or vanilla sauce.

Cake	Streusel Topping
150 g Flour 50 g Sugar 1 pinch Salt 1 Egg yolk 75 g Butter, diced 1 tbsp Cold water 500 g Rhubarb 70 g Ladyfingers, crumbled 50 g Brown sugar	100 g Flour 100 g Almond, ground 100 g Sugar 1/3 tsp Nutmeg powder 1/2 tsp Cinnamon powder 150 g Butter, diced

1. To prepare the base. Place flour, sugar, salt, egg yolk, butter and cold water in a mixing bowl. Stir with a hand mixer attached with dough hooks until the mixture comes together. Form it into a ball and chill, wrapped with a cling film, for 30 minutes.
   
2. Clean and trim rhubarb, removing any leaves. Cut the rhubarb stalks into 1cm pieces. Crush the ladyfingers until fine crumbs form. In a mixing bowl, mix together 100 grams sugar, flour, ground almond, nutmeg and cinnamon. Cut in butter to form crumbs. Chill, covered, until ready to use.
   
3. Preheat the oven to 200C/400F. Butter a 26cm tart dish or line with parchment paper. Roll the dough into a 32cm round between two sheets of parchment paper and place it into the tart dish. Sprinkle the crumbled ladyfingers at the bottom of the tart, scatter over the rhubarb pieces, and then sprinkle on brown sugar evenly. Now cover it with streusel topping. Bake in the middle of hot oven for 45 minutes until nicely golden brown.

Blueberry Tea Cake Rolls

A soft spongy cake roll prepared with eggs, sugar, flour and ceylon tea bags with a delightful blueberry flavour. Those cake slices taste very nice on its own, but they can be served with whipped cream, or ice cream.

Yolk Batter	Meringue
4 Large egg yolks 30 g Maple syrup 50 g Vegetable oil 50 g Milk 90 g Cake flour 9 g Blueberry tea (about 3 tea bags) 2 g Baking powder	5 Large egg whites Pinch of salt 1/2 tsp Lemon juice 100 g Caster sugar

1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, blueberry tea, and baking powder. Sift the flour mixture into the yolk mixture. Fold to combine.
   
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
   
3. Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.

Hard Wheat Semolina and Raspberry Cake

A very moist, slightly dense and super tasty hard wheat semolina cake prepared with yogurt, frozen raspberries and hazelnut brittle. Enjoy it with a glass of sparkling strawberry wine or a pot of freshly brewed tea.

• 2 Eggs, separated
  
• 30 g Butter, at room temperature
  
• 80 g Sugar
  
• 15 g Vanilla sugar
  
• 250 g 3.5% Plain yogurt
  
• 250 g Hard wheat semolina
  
• 2 tsp Baking powder
  
• 200 g Frozen raspberries
  
• 50 g Hazelnut brittle
  
• Powdered sugar
  

1. Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
   
2. Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
   
3. Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
   
4. Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
   
5. Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.