Strawberry Crumble Cake for a perfect day start !

Shall I compare thee to a summer’s day?

William Shakespeare
Strawberry Crumble Cake

Dough ingredients:
– 200g flour
– 125g butter
– 1tbsp sugar
– 1 packet (8g) Vanilla sugar
– 1 egg
– 1/2tsp baking soda + 1/2tsp vinegar

Filling ingredients:
– 500g very fresh strawberries
– 1.5tbsp sugar

Method:

1 Dough
1.1 Combine flour, sugar, vanilla sugar and add chopped butter: mix to crumbles
1.2 Add baking soda & vinegar in the same teaspoon tothe flour-sugar-butter mixture and mix
1.3 Add a small egg and knead the dough
2 Filling
2.1 Wash, dry with a towel and slightly chop strawberries
2.2 Add sugar to strawberries and mix
3 Cake
3.1 Preheat the oven to 190C
3.2 Separate the dough into 2 equal parts
3.3 Put the first part of the dough into 18cm diameter buttered baking form and flatten
3.4 Distribute the strawberry filling over the dough equally
3.5 Grate the remaining part of dough over the filling 🙂
3.6 Bake 30-35 minutes at 190C
3.7 Put the cake in the fridge overnight
3.8 Enjoy the cake in the morning with a cup of strong black coffee ! It would be a great start of a day, believe me 😉

My first Kaiserschmarrn !

I cannot say whether things will get better if we change; what I can say is they must change if they are to get better.

Georg Christoph Lichtenberg
Kaiserschmarrn with applesauce

Batter ingredients:
– 360ml milk
– 130g flour
– 3-4 tbsp sugar
– 4 eggs
– 1 pinch of salt
– 50g butter for frying

Applesauce ingredients:
– 4 apples
– 100ml water
– 2 tbsp lemon juice
– 1/2 tsp cinnamon
– 8g Vanilla sugar
– 1 tbsp sugar

Method:

1 Applesauce:
1.1 Wash, peel and cut apples
1.2 Put into the skillet 4 apples, 100ml water, 2 tbsp lemon juice, 1/2 tsp cinnamon, 8g vanilla sugar, 1tbsp sugar: boil until apples are soft ~10 minutes
1.3 Mash the apples with a blender until smooth
2 Kaiserschmarrn
2.1 Whisk 4 egg whites with a pinch of salt for 4-5 minutes
2.2 Combine 130g flour, 3 tbsp sugar, 4 yolks, 360ml milk and mix until smooth
2.3 Combine egg whites with the rest of dough and carefully mix
2.4 Preheat the skillet with 50g butter
2.5 Pour the batter on the skillet and cook for 7-8 minutes at medium heat
2.6 Carefully flip the batter – do not worry, it will not be perfect anyway 🙂
2.7 Separate flipped part into 2x3cm pieces with forks and cook for another 3-4 minutes
2.8 Serve Kaiserschmarrn with powdered sugar and applesauce !

Bunny cookies with almond !

The Duchess! The Duchess! Oh my dear paws! Oh my fur and whiskers! She’ll get me executed, as sure as ferrets are ferrets!

Lewis Carroll, Alice in Wonderland
Bunny cookies with almond

Ingredients (14-18 bunnies):
– 110g all-purpose flour
– 50g butter
– 40-50g sugar
– 50g chopped almond
– 1 small egg
– several chocolate buttons for baking

Method:

1 Pre-heat the oven to 190C
2 Chop almond to 0.2-0.5cm pieces (I used pre-chopped 1cm x 0.3cm almond stripes from the shop) – do not chop too finely to make super-crusty cookies 😉
3 Mix flour, sugar and grated butter until smooth
4 Add an egg and chopped almonds: mix well
5 Roll out the dough to 0.5cm width, cut the cookies with a bunny cookie cutter, put the cookies on the baking paper. Put chocolate buttons – bunnies eyes
6 Bake the cookies for 15 min at 190C
7 Serve with a cup of black coffee and have a wonderful and sunny weekend !

Simple Butter Cookies with Chopped Almond !

“But I don’t want to go among mad people,” Alice remarked.
“Oh, you can’t help that,” said the Cat: “we’re all mad here. I’m mad. You’re mad.”
“How do you know I’m mad?” said Alice.
“You must be,” said the Cat, “or you wouldn’t have come here.”

Lewis Carroll

Ingredients:
– 110g all-purpose flour
– 50g butter
– 40-50g sugar
– 50g chopped almond
– 1 small egg

Method:

1 Pre-heat the oven to 190C
2 Chop almond to 0.2-0.5cm pieces (I used pre-chopped 1cm x 0.3cm almond stripes from the shop) – this is important to chop almonds not too finely to make crusty cookies 🙂
3 Mix flour, sugar and grated butter until smooth
4 Add an egg and chopped almonds: mix well
5 Form cookies out of the dough and put on the baking paper: bake 15 min at 190C
6 Serve with a cup of black coffee and have a wonderful Sunday !

Crumble Apple Cake with Walnuts !

The cup of tea on arrival at a country house is a thing which, as a rule, I particularly enjoy. I like the crackling logs, the shaded lights, the scent of buttered toast, the general atmosphere of leisured cosiness.

P.G. Wodehouse
Crumble Apple Cake with Walnuts

Dough ingredients:
– 400g flour
– 250g butter
– 2tbsp sugar
– 2 packets (each 8g) Vanilla sugar
– 1 egg
– 1/2tsp baking soda + 1/2tsp vinegar

Filling ingredients:
– 5 medium apples
– 100g chopped walnuts
– 3tbsp sugar

Method:

1 Dough
1.1 Combine flour, sugar, vanilla sugar and add chopped butter: mix to crumbles
1.2 Add baking soda + vinegar in the same teaspoon and mix in to flour&sugar&butter
1.3 Add an egg and knead the dough
2 Filling
2.1 Wash, peel and grate apples
2.2 Wash, dry and chop walnuts
2.3 Combine grates apples, chopped walnuts and sugar: carefully mix
3 Cake
3.1 Preheat the oven to 190C
3.2 Separate the dough into 2 equal parts
3.3 Put the first of dough into 28cm diameter buttered baking form and flatten
3.4 Distribute the filling over the dough equally
3.5 Grate the remaining part of dough over the filling 🙂
3.6 Bake 35-40 minutes at 190C
3.7 Let the cake cool down and sprinkle with sugar powder
3.8 Enjoy the cake one Sunday morning with your favourite detective movie and a cup of strong black coffee !

Cottage Cheese Cake with Berries !

But I think happiness springs from another source, a far deeper one that doesn’t depend on will because it comes from love.

Henryk Sienkiewicz

Dough ingredients:
– 1 cup (1 cup = 250ml) flour
– 150g cottage cheese or quark
– 80g sugar
– 4 tbsp olive oil
– 1 egg
– 1 pinch salt
– 1/2 tsp butter for buttering the baking form

Filling ingredients:
– 300g berries mix (blackberries, raspberries, strawberries, blueberries), I used frozen ones
– sugar to taste

Method:

1 Filling
1.1 Wash (unfreeze) berries and let them dry for 20-30 minutes
1.2 Add 20-40g sugar and mix (I do not add sugar to the filling as the cake is sweet enough without it but one can add some sugar!)
2 Dough and cake
2.1 Preheat the oven to 200C
2.2 Mix dough ingredients and knead the dough
2.3 Separate the dough into 2/3 (for the base part) and 1/3 (for the upper part)
2.4 Roll out 2/3 dough part into 20cm round and put in the buttered form
2.5 Put the berries mixture over the dough
2.6 Roll out 1/3 dough and cut 1cm width stripes out of it. One can also make some decorations with a cookie cutter 🙂
2.7 Put the stripes over the berries mixture
2.8 Bake the cake at 200C 25-35 minutes
2.9 Sprinkle with sugar powder and serve with a cup of green tea !

Simple and Delicious Parsnip-Apple Chocolate Cake with Hazelnuts !

The cup of tea on arrival at a country house is a thing which, as a rule, I particularly enjoy. I like the crackling logs, the shaded lights, the scent of buttered toast, the general atmosphere of leisured cosiness.

P.G. Wodehouse, The Code of the Woosters

Ingredients:
– 125g grated parsnip
– 200g grated apples
– 250g spelt flour (wheat flour is also fine, but spelt flour gives a richer taste)
– 125g full cane sugar
– 1 tsp cinnamon
– 1/2 tsp cardamom
– 1/2 tsp baking soda & 1/2 tsp vinegar
– 4 tbsp cocoa powder
– 50g ground hazelnuts
– 50ml water
– 40ml olive oil
– 1 egg (one can replace the egg by 40ml olive oil for a vegetarian recipe!)

Topping ingredients:
– 2 tablespoons hazelnuts

Method:
1 Preheat the oven to 180C
2 Grate peeled apples and parsnip
3 Add flour+sugar+cinnamon+cardamom+cocoa+ground hazelnuts+water +olive oil+egg: mix all well until smooth
4 Add baking soda & vinegar in the same teaspoon and mix well
5 Transfer the batter in the buttered banana bread form and bake for 45-55 minutes at 180C
6 Decorate the cake with hazelnuts halves and serve with a cup of green tea!

Quick Almond Cookies !

I wish the world were ending tomorrow. Then I could take the next train, arrive at your doorstep in Vienna, and say: “Come with me, Milena. We are going to love each other without scruples or fear or restraint. Because the world is ending tomorrow.”

Franz Kafka
Almond Cookies Recipe

Ingredients (for 20-25 cookies):
– 50g grated almond
– 50g butter
– 75g wheat flour
– 30g cane sugar
– 1 tbsp sour cream
– 1 pinch cinnamon
– 1 pinch salt
– some almond petals for beautifying

Method:

1 Preheat the oven to 190C
2 Mix grated butter with sugar until smooth
3 Add grated almond, flour, cinnamon, salt & sour cream: mix until smooth
4 Fatten 1 tsp dough within the cookie cutter on the baking paper for each cookie. Decorate each cookie with almond petals 🙂
5 Bake the cookies for 10-12 minutes at 190C until golden
6 Serve the cookies with a cup of black coffee !

Notes: enjoy the cookies with your morning coffee & your favourite book. My book this morning was The Unconsoled 🙂

Pears-Mascarpone Dessert !

No one’s serious at seventeen
When lindens line the promenade.

A. Rimbaud
Pears-Mascarpone Dessert Recipe

Cocoa cake ingredients:
– 1 tbsp cocoa powder
– 75g sugar
– 5g Vanilla sugar
– 80g wheat flour
– 3 eggs
– 1/2 tsp baking soda & 1/2 tsp vinegar

Cream ingredients:
– 250g Mascarpone
– 2 tbsp 33% cream
– 2 tbsp sugar

Fruits ingredients:
– 2 Conference pears

Method:
1 Cake
1.1 Preheat oven to 180C
1.2 Whisk sugar with eggs for 3-5 minutes
1.3 Slowly add flour to whisked sugar+eggs
1.4 Add baking soda & vinegar in the same teaspoon, cocoa powder: mix well
1.5 Pour the batter on the baking paper in the baking form ~25x35cm
1.6 Bake for 20-25 minutes at 180C
1.7 Let the cake cool down and cut into 1.5cm cubes
2 Mascarpone cream: mix in a bowl Mascarpone with 33% cream and sugar
3 Dessert
3.1 Cut pears into 1cm cubes
3.2 Put in the glass level by level:
3.2.1 cocoa cake cubes
3.2.2 Mascarpone cream
3.2.3 pears cubes
and repeat the levels again 🙂
3.3 Put the dessert into the fridge overnight and … enjoy with morning coffee !
Happy New 2021 Year !

Christmas Cranberry-Apricot-Raisin Cake !

Not believe in Santa Claus! You might as well not believe in fairies!

 Francis P. Church
Christmas Cake

Dough ingredients:
– 150g wheat flour
– 70g sugar
– 4g Vanila sugar
– 70g butter
– 2 eggs
– dash of salt
– 1/2 tsp baking soda + 1/2 tsp vinegar
– 50ml milk
– 4g orange zest

Fruit ingredients:
– 100g dried cranberries
– 50g dried apricots
– 50 g raisins
– 100ml juice mixture (elder+grapes+orange+apple juices)
– 5g spices mixture (cinnamon+clove+ginger+orange zest)
– 1-2 tbsp wheat flour

Method:

1 Preheat the oven to 180C
2 Fruits
2.1 Wash and chop dired fruits
2.2 Soak dried fruits for 10-20 minutes in juice mixture with spices mixture
3 Batter
3.1 Combine sugar+vanilla sugar+salt+butter: mix well until smooth
3.2 Add 2 eggs and whisk
3.3 Add milk and flour: mix well until smooth
3.4 Add orange zest and baking soda with vinegar in the same teaspoon: mix well
4 Cake
4.1 Drain extra liquid from the fruits in the separate bowl (we will need this liquid yet!)
4.2 Mix dried fruits with 1 tbsp of flour
4.3 Add dried fruits to the batter and mix well
4.4 Pour batter into the buttered baking form
4.5 Bake at 180C for 40-50 minutes
4.6 Remove the cake from the oven: cover it with a juice mixture with a brush
4.7 Sprinkle the cake with powdered sugar
5 Serve ! 🎄🎄🎄Merry Christmas !🎄🎄🎄

Baked Pears with Feta, Walnuts and Honey !

At Christmas I no more desire a rose
Than wish a snow in May’s new-fangled shows

William Shakespeare

Ingredients (2 servings):
– 2 conference pears
– 50g Feta or Gorgonzola cheese
– 6 walnuts
– a few dill sprigs
– 2 tsp acacia honey

Method:

1 Pre-heat the oven to 180C
2 Wash the pears, half them and de-seed
3 Cut Feta cheese in cubes
4 Put Feta cubes in the de-seeded pears and bake for 5-7 minutes at 180C
5 Serve warm pears with walnuts, dill sprigs and acacia honey.
6 Enjoy and have a great Sunday!

Notes: be careful, this recipe has an aroma of a holiday season 😉

Biscotti: Italian almond biscuits for Sunday morning !

If you pressed me to say why I loved him, I can say no more than because he was he, and I was I.

Michel de Montaigne
Biscotti

Ingredients (for 12 Biscotti):
– 130g wheat flour
– 78g sugar
– 4g Vanilla sugar
– 1 egg
– 1/2 tsp orange zest
– 1/2 tsp rum or Amaretto
– 1/2 tsp baking soda & 1/2 tsp vinegar
– 63g almonds

Method:

1 Pre-heat the oven to 180C.
2 Wash almonds and dry with paper towels.
3 Combine in a bowl: flour + sugar + Vanilla sugar + egg + orange zest + rum.
4 Add to the dough baking soda in the same teaspoon as vinegar: knead the dough.
5 Mix the almonds in the dough and distribute uniformly.
6 Form ~3cm width & ~30cm length log from the dough and put it on the baking paper.
7 Bake the log for 20min at 180C until golden.
8 Remove the log from the oven and let it cool down for 5 min. Do not turn off the oven.
9 Cut the log with diagonal cuts into 1.5cm width Biscotti.
10 Put Biscotti back on the baking paper and bake for 5-10 minutes.
11 Enjoy Biscotti some nice Sunday morning with a cup of black coffee and your favourite Christmas movie. Would it be this, this, this, this or this movie? 😉

Snow White Cake – for a special occasion !

It was the middle of winter, and the snow-flakes were falling like feathers from the sky, and a queen sat at her window working, and her embroidery-frame was of ebony.

Brothers Grimm
Snow White Cake Recipe

Sponge cake ingredients (all ingredients for 8 servings):
– 3 eggs
– 80g sugar
– 80g wheat flour
– 2 tbsp cocoa powder
– 1/2 teaspoon baking soda & 1 tsp vinegar
– 300g sour deseeded cherries

Chocolate icing ingredients:

– 50g dark 70% chocolate
– 50ml 33% cream
– 20g butter

Mascarpone layer ingredients:

– 250g Mascarpone
– 4 tbsp 33% cream
– 2 tbsp sugar

Method:

1 Sponge cake:
1.1 Pre-heat the oven to 180C
1.2 Whisk 3 eggs & 80g sugar
1.3 Add cocoa powder & flour: mix well
1.4 Add baking soda & vinegar: mix well
1.5 Transfer the batter into the buttered 25x25cm baking form
1.6 Distribute the cherries over the dough
1.7 Bake at 180C for 20-25 minutes (test whether it’s ready with a wooden stick)
1.8 Let it cool down
2 Mascarpone layer:
2.1 Combine mascarpone layer ingredients: mix them well with a fork! 🙂
2.2 Put the mixture in the fridge until the cake cools down
2.3 You will get so beautiful Donau Welle waves caused by the cherries sinking in the batter… I do not have them on the photo since I flipped the cake upside down, pity. :-b
3 Butter the mascarpone layer on the cake. I distributed mascarpone only on half a cake (see photo). Distribute it overall if you aim for a thinner layer 🙂
4 Chocolate icing:
4.1 Melt chocolate & butter in 33% cream constantly stirring the mixture
4.2 Pour the icing quickly but carefully over the Mascarpone layer
5 Put the cake in the fridge overnight
6 Enjoy the cake the next day if you have a special occasion for such a cake, of course 😉 Or if falling autumn leaves make you think about sunny days by the Danube…

Vegan Oatmeal Cookies with Chocolate Chips !

So, if you are too tired to speak, sit next to me for I, too, am fluent in silence.

R. Arnold

Ingredients:
– 140g oat flour
– 50g sugar
– 8g Vanilla sugar
– 4 tbsp (coconut) milk
– 2 tbsp olive oil
– 30g (vegan) dark chocolate buttons
– 1/4 tsp salt
– 1/2 tsp baking soda + 1/2 tsp vinegar

Method:
1 Preheat the oven to 180C
2 Combine flour+sugar+Vanilla sugar+milk+olive oil+salt: mix well
3 Add baking soda+vinegar in the same teaspoon and mix in the dough
4 Add chocolate morsels and carefully mix to not destroy the morsels 🙂
5 Form the round cookies out of the dough and put them on the baking paper
6 Bake the cookies at 180C for 10-12 minutes
7 Enjoy one Sunday morning with a cup of black coffee and… make something nice and kind today ! 🙂

Plum Oats Crumble !

Green was the silence, wet was the light,
the month of June trembled like a butterfly

Pablo Neruda, 100 Love Sonnets
Plum Oats Crumble

Batter ingredients:
– 175g flour
– 100g oat flakes
– 100g butter
– 55g sugar
– 4g Vanilla sugar
– 2 lemons zest

Filling ingredients:
– 20 chopped plums without stones
– juice of 1/2 lemon
– 80g sugar

Method:
1 Preheat the oven to 180C
2 Combine filling ingredients and put them into a battered baling form
3 Combine batter ingredients and mix them to crumbles 🙂
4 Sprinkle crumbles over the filling
5 Bake the cake 40-55 minutes until golden at 180C
6 Serve with fresh mint !

Poppy Seed Buns !

‘There you are! It only needed a little more energy,’ said Karlson. ‘Now just put on the coffee, and set a nice little tray and get out a few little buns…’

Astrid Lindgren, Karlson flies again
Poppy Seed Buns

Buns dough ingredients (for 9 large or 18 small buns):
– 250ml milk
– 450-500g wheat flour
– 21g fresh yeast
– 100g sugar
– 1 egg
– 80g butter
– 1 pinch salt

Buns poppy seeds filling ingredients:
– 150g poppy seeds
– 60g sugar
– 50-100ml milk for boiling poppy seeds
– 1 egg yolk for beautifying

Directions:

1 Prepare the dough:
1.1 Add crushed fresh yeast & 2 tablespoons sugar to warmed up milk to 30-35C: mix well until sugar and yeast are dissolved. Leave the mixture for 15 minutes
1.2 Melt butter, cool it down till 25-30C. Mix in the butter to the milk with yeast, then add 1 egg + 100g sugar + 1 pinch salt: whisk everything until smooth
1.3 Mix in flour in small amounts continuously stirring. Leave the dough rest for 30 minutes covered with a cloth
1.4 Knead the dough with a stretch and fold technique for 7 minutes. Add some more flour if the dough is too sticky. Put the dough under the cloth for another 30 minutes
2 Prepare poppy seeds filling:
2.1 Boil poppy seeds for 5 minutes in milk and let them cool down
2.2 Join poppy seeds with 60g sugar and crumble them with a blender
3 Prepare the buns
3.1 Roll out the dough to 35x30cm rectangular. The dough height should be ~0.5cm
3.2 Distribute the poppy seeds filling on the rectangular and … fold the rectangular to the half along the long side
3.3 Cut the halved rectangular into ~1-3cm strips (thin strips for thin rings). Convolve each strip 5-7 times and join the edges to make a ring or snail or whatever your imagination is saying to you. Repeat for all strips 🙂
3.4 Put the rings on the baking paper to rest for 15 minutes under the cloth (make sure there is at least 3cm distance between them) and pre-heat the oven to 180C meanwhile
3.5 Whisk an egg yolk with 1 tablespoon water and put a little bit on each bun avoiding poppy seeds parts
3.6 Bake the buns for 30 minutes at 180C
4 Serve with milk or Kefir 🙂

Summer Raspberry Cake and… The Beatles of course !

But when I get home to you
I find the things that you do
Will make me feel alright

The Beatles
Raspberry cake

Batter Ingredients:
– 190g wheat flour
– 2 eggs
– 4g Vanilla sugar
– 100g sugar
– 100g butter
– 50g sour cream (>=26% fat)
– 175g fresh raspberry
– 1/2 teaspoon baking soda + 1/2 teaspoon vinegar

Cream ingredients

– 400g sour cream (>=26% fat)
– 100g sugar

Cream &decorating ingredients
– 125g fresh raspberry
– a few mint leaves

Directions:

1 Whisk butter with sugar and Vanilla sugar
2 Add eggs+sour cream to butter & sugar and whisk again
3 Mix in flour to butter+eggs+sour cream+sugar+baking soda&vinegar
4 Preheat the oven to 190C
5 Pour the batter into the buttered baking form and add fresh raspberries 🙂
6 Bake 20-25 minutes at 190C (depends on your oven, check with a wooden stick!!)
7 While the cake is being baked, make the cream: slightly whisk sour cream with sugar, then put the cream in the fridge for a while 🙂
8 Let the cake cool down, then pour the cream over the cake and put the baking form in the fridge overnight (best of all, for 14 hours)
9 Serve with fresh raspberries and mint 🙂

Fresh Apricot Ice-Cream !

.. the future was all happy holiday as I moved Southwards week by week, easily, lazily, lingering as long as I dared, but always heeding the call!

Kenneth Grahame, The Wind in the Willows
Apricot Ice-Cream

Ingredients (4 servings):
– 250ml 33% cream
– 8 ripe apricots
– 2-3 tablespoons sugar (yes, it’s not much, but it preserves the delicate apricots taste!)
– 3g Vanilla sugar

Method:
1 Wash and de-seed apricots, bake them in the oven 15 minutes at 200C
2 Mash baked apricots with vanilla sugar after apricots have been cooled down
3 Whisk cream & sugar until mild peaks
4 Mix well mashed apricots & whisked cream: put in the freezer for at least 4 hours
5 Serve, serve, serve ! With fresh berries 🙂

Pancakes with Rhubarb Compote !

Tea is at four; but any of you are welcome at any time!

J.R.R. Tolkien, “The Hobbit”
Pancakes with Rhubarb compote

Pancakes ingredients (10-12 pancakes):
– 2 eggs
– 1 cup (1 cup = 250ml) + 1 tablespoon wheat flour
– 2 pinches of salt
– 1 tablespoon sugar
– 500ml Kefir (hint: Kefir makes the pancakes especially tender!)
– 1 tablespoon sunflower oil for batter
– 1/2 tablespoon sunflower oil for frying

Rhubarb compote ingredients:
– 200g peeled chopped rhubarb
– 4 tablespoons sugar
– lemon juice from 1/3 lemon
– 2 tablespoons water

Method:
1 Make rhubarb compote:
1.1 Wash, peel and chop rhubarb in 0.5cm width pieces, transfer them into a bowl
1.2 Add sugar & lemon juice into the bowl and let them stay for 20 minutes
1.3 Transfer rhubarb mixture to a pan, add water, cook for 5 minutes at middle heat
1.4 Cover the compote with a lid to keep it warm!
2 Cook pancakes with you favourite recipe! I like the following one:
2.1 Whisk 2 eggs with salt & sugar
2.2 Pour Kefir in the whisked eggs
2.3 Gradually add wheat flour continuously mixing
2.4 Mix in 1 tablespoon sunflower oil
2.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!)
2.6 Pour 1 soup ladle of batter into the skillet for one pancake
2.7 Cook pancakes until golden ~2 minutes on each side
2.8 Keep the cooked pancakes warm covered with a lid on a separate plate
3 Serve hot, decorate with fresh mint & sugar powder and … enjoy!

Bouchée cakes with chocolate icing: as in my favourite bakery !

“But I don’t mind some cake-seed-cake, if you have any.”
“Lots!” Bilbo found himself answering, to his own surprise

J.R.R. Tolkien
Bouchée Cakes

Sponge cakes ingredients (all ingredients for 12 cakes):
– 3 eggs
– 70g flour
– 60g sugar
– 2g Vanilla sugar

Filling cream ingredients:
– 50g butter
– 2 tablespoons sugar
– 2g Vanilla sugar
– 2 tablespoon water
– 2 tablespoons wheat flour

Chocolate icing ingredients:
– 50g dark (>=50%) chocolate
– 50ml 33% cream
– 20g butter

Beatifying ingredients:
– 8 strawberries
– 12 mint leaves

Method:
1 Sponge cakes:
1.1 Preheat the oven to 190C
1.2 Whisk the eggs + sugar + vanilla sugar for 2-3 minutes
1.3 Stir in flour and finely mix
1.4 Pour the batter into the buttered muffin forms: bake for 25 minutes at 190C
1.5 Remove the cakes from the oven and let them cool down
1.6 Cut cooled down cakes into the upper and lower halves
2 Chocolate-strawberry icing:
2.1 Wash and slice the strawberries; wash 12 mint leaves
2.2 Melt chocolate + butter + 33% cream
2.3 Put each top cake half into the melted chocolate butter -> put on a separate plate
2.4 Decorate with strawberries&mint and put the cakes tops for 1 hour in the fridge 🙂
3 Filling cream:
3.1 Keep the butter at room temperature for 40 minutes
3.2 Whisk all the filling ingredients
3.3 Put the filling cream in the fridge for 30 minutes
3.4 Put the cream in between lower and top cakes halves, then join the halves
4 Put the cakes in the fridge overnight and & get prepared for a great coffee-break ! 😉