Marillenkuchen (Apricot Cake)

Posted on July 8, 2013 by Kristina

Apricots are in season and this is kind of a tradition. We make cake every year and my gran makes enough jam to last me the entire year. So much goodness.
So when I was about to bake Coconut Cupcakes today my mum just raised an eyebrow at me and then nodded to the entire bucket full of apricots that was standing in the middle of our kitchen. Point taken, thank you very much.
This is the first recipe I found and one of the quickest, easiest recipes for dough I’ve ever made. Seriously.

Ingredients
200g butter (unsalted)
200g powdered sugar
200g all purpose flour
4 eggs
1 packet vanilla sugar
1 pinch of baking powder
300g apricots (pitted)

Butter to grease the form (or baking paper, if you prefer).

What to do
Melt the butter, let it cool for a while then mix with powdered sugar until smooth and white. Carefully add the eggs and vanilla sugar. Mix and then slowly add the flour and baking powder.
Pour the batter into a greased form (about as thick as one of your fingers) and put the sliced apricots on top.
Bake at 150°C until a skewer comes out clean.

Frage Foto Freitag

Posted on June 28, 2013 by Kristina

Question photo friday hosted by Ohhh Mhhh.

1.) Immer wieder gern?
(Things you like doing over and over again?)

/ Mit Freunden im Park sitzen und die Zeit vertratschen :)
/ Sitting in a park with friends and talking the time away :)

2.) Immer Samstags?
(Every Saturday?)

/ Mittlerweile ist es nicht mehr jeden Samstag, aber früher war Samstag mein “Stalltag”.
/ It has changed by now but Saturday used to be my “stables day”.

3.) Immer wieder schön?
(Always beautiful.)

/ Wien.
/ Vienna.

4.) Immer ‘ne gute Idee?
(Always a good idea?)

/ Gartenarbeit.
/ Gardening.

5.) Einfach immer?
(Always?)

/ Spontan sein (und einfach mal nen Nachmittag am See verbringen).
/ Be spontaneous (and spend an afternoon at a lake).

Rhubarb – Curd Cheese Cake

Posted on June 26, 2013 by Kristina

I’ve already told you about my obsession with rhubarb. I love it so much. I obviously also really love curd cheese, so here’s another recipe. Super quick and easy and yummy.
Let’s get started, shall we?

Ingredients
170g butter (unsalted)
170g sugar
a pinch of salt
1 packet of vanilla sugar
lemon zest of 1 lemon
5 eggs
250g curd cheese (20%)
2 tbsp sour cream
60g raisins
a bit of rum
250g all purpose flour
1 packet of baking powder (this seemed a bit much to me so I added baking powder by touch)
60g fine sugar

butter for the baking form

500g rhubarb
100g sugar

What to do

Pre-heat the oven to 175°C.
Put raisins in the rum and let them soak for a while.

Cream together Butter, sugar, salt, vanilla sugar, lemon zest and egg yolks. Add curd cheese, sour cream, raisins, flour and baking powder. Whisk the egg whites and fine sugar until stiff, then carefully fold into the batter. Pour the batter in a greased baking form.

Wash, peel and cut the rhubarb in small pieces. Then cook it with a bit of water and the sugar for a short time. Put the rhubarb on the batter and then bake for 30minutes.

Gebackene Apfelspalten

Posted on June 18, 2013 by Kristina

Baked Applerings:

I’m on a roll here with recipes of typical Viennese/Austrian desserts. I hope I don’t bore you all too much, but these recipes are all just so easy and so tasty.
This recipe for example is something I grew up with. It’s something my great grandmother used to make for me often (she also baked elderflowers, which smell great but taste… like not much to be honest). Anyways, it’s also something I regularly ate at school for lunch, but never really made myself – until last night. I was pleasantly suprised by how easy, quick and well these turned out!

Ingredients:
3-4 eggs
120g flour
1/4l milk
ca. 6 apples
some rum and lemon juice
a pinch of salt
some butter for the pan

Additional you might want to get some ice cream (vanilla usually, but I’ve also had it with cinnamon, walnut or pistacchio ice cream), or cinnamon sugar. I also reccomend you drink a glass of milk with it.

What to do:
Mix the eggs, flour, salt and milk until you have a smooth batter. I haven’t posted a recipe for Palatschinken (typical Austrian pancakes) yet, but this batter should be a bit thicker than that one as it has to stick to the apples.

Peel the apples and remove the core. Cut into rings and let them soak in the rum-lemon juice mixture. Dip them in the batter and bake until golden brown.

Serve with powder sugar or cinnamon sugar, top off with ice cream of your choice. That’s it.

Rhubarb – Curd Cheese Tartlets

Posted on June 4, 2013 by Kristina

I love rhubarb. It’s a deep, undying love. Maybe it’s because its one of those fruits (it is a fruit, right?) that’s seasonal. Not like apples, oranges and bananas, which you can get all year. There’s a very slim time frame for when you can buy rhubarb.
I found this recipe at the beginning of April and was dying to make these tartlets for our Easter lunch. That didn’t happen though. Because, try as I might, I couldn’t get any rhubarb back then. A few weeks later there was rhubarb en masse, but now I didn’t have a kitchen to bake in. Last week, I had rhubarb (saw it in store, grabbed it and didn’t let it go again.) and a kitchen but couldn’t find the recipe. Do you see where I’m going with this? It was like the world didn’t want me to work with my beloved rhubarb. Star crossed lovers and all that….
In any case, after a quick phone call to my gran (who thankfully collects recipes like there’s no tomorrow) I had the recipe, I had the ingredients and I had a kitchen, so let’s get started, okay?

Ingredients
Ready made dough (I used shortcrust pastry)

150g rhubarb
2tbsp tap water
2tbsp lemon juice
2tbsp sugar

200g curd cheese
100ml whipped cream
3tbsp vanillla sugar

What to do
Wash, clean and peel the rhubarb. Then cut it in small pieces.

Add water, lemon juice and sugar and cook for about 5 minutes.

Mix curd cheese with vanilla sugar. Add 2 tbsp of rhubarb juice. Whip the cream and carefully add to the cream cheese mixture. Leave to cool in the fridge.

Grease a muffin tin and cut out ca. 8cm large circles from the dough. The recipe says to put legumes on the dough so it won’t rise that much. I made it twice, once with them on top, once without and it didn’t make much difference. To be honest, the dough I used wasn’t the best anyways but it fulfilled the purpose and tasted quite nice. Which dough you use in the end is entirely up to you ;)
Bake at 180°C for about 15 minutes.

Then add the curd cheese mix, top with rhubarb et voilá – you’re done! It’s a super quick and super yummy spring/summer dessert. I like the sweetness of the curd cheese mix and pastry with the sour fruityness of the rhubarb. It’s such a gorgeous combination!

Standard of Grace

Tag Archives: DIY