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 !
Method: 1 Cook pancakes with you favourite recipe! I like the following one: 1.1 Whisk 2 eggs with salt & sugar 1.2 Pour Kefir in the whisked eggs 1.3 Gradually add wheat and buckwheat flour continuously mixing 1.4 Mix in 1 tablespoon sunflower oil 1.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!) 1.6 Pour 1 soup ladle of batter into the skillet for one pancake 1.7 Cook pancakes until golden ~2 minutes on each side 1.8 Keep the cooked pancakes warm covered with a lid on a separate plate 2 Mix blue cheese sauce ingredients in bowl 🙂 3 Serve pancakes with smoked salmon slices & the blue cheese sauce & chopped green onions 4 Enjoy ! … and let the black coffee flavour enter you room and inspire you for great doings 😉
Ingredients (for 12-14 pancakes): – 2 stalks (200g) rhubarb – 120g flour – 90g milk – 50g sugar – 3g Vanilla sugar (Vanilla sugar adds a wonderful flavour to the taste!) – 1 egg – pinch of salt – 1 tablespoon sunflower oil – [optional] 1/2 teaspoon baking soda + 1/2 teaspoon vinegar
Method: 1 Peel washed rhubarb and cut it into 20-30mm width pieces 2 Mix well in a bowl flour+milk+sugar+Vanilla sugar+egg+salt+oil and whisk a little bit 3 [Optional] Mix in baking soda & vinegar in the batter if you want to make your pancakes fluffy 😉 4 Carefully mix in rhubarb slices in the batter 5 Preheat a skillet over a medium heat, add some sunflower oil 6 Pour 1 tablespoon of batter onto the skillet for each pancake and cook until golden on both sides (flip pancakes with a spatula, add sunflower oil when needed) 7 Transfer the pancakes onto the paper towels to get rid of extra oil 8 Serve pancakes with sour cream, strawberries or cooked rhubarb and … enjoy !
Hint: Sour & sweet combination makes these pancakes truly delicious 😉
Method: 1 Preheat the oven to 180C 2 Make the batter: whisk eggs with sugar, then carefully mix in the flour 3 Pour the batter into the buttered baking form 4 Peel rhubarb and slice it into ~0.5cm pieces and put them over the batter 5 Bake the cake for 25-30 minutes at 180C (check if it is ready with a wooden stick, it should come out clean) 6 Remove the cake from the oven and let it cool down 7 Whisk the egg whites with sugar until firm peaks for 5-10 minutes 8 Carefully put the whisked egg whites over the cake and bake for 30 minutes at 120C 9 Remove the cake from the oven and let it cool down 10 Serve with fresh strawberries !
Hint: 1 Meringue can stick to the baking form if you do not let the cake cool down before putting whisked egg whites on it 😉