Category Archives: Desserts

Quark and clementine dessert with speculoos biscuits (lacto-vegetarian)

Ingredients for approx. 6 glasses:

Approx. 200 g speculoos biscuits
Approx. 8 clementines
¼ l cream
1 packet vanilla sugar
500 g low-fat quark
150 g Greek yoghurt
80 g whole cane sugar
Ground vanilla
2-3 tablespoons orange liqueur
In addition:
a few clementines for decoration

Preparation:

1. Crumble the speculoos biscuits by placing them in a freezer bag and crushing them with a rolling pin.
2. Peel the clementines, remove the skin and set aside a few pieces for decoration. Finely chop the remaining clementine slices.
3. Whip the cream until semi-stiff, add the vanilla sugar and whip until stiff, then chill.
4. Mix the quark with the Greek yoghurt, whole cane sugar, ground vanilla and orange liqueur until smooth.
5. Carefully fold in the whipped cream.
6. Now fill the dessert glasses in layers with quark cream, crushed speculoos biscuits and chopped clementines. Finish with a layer of quark cream and garnish the desserts with the reserved clementine pieces and some speculoos crumbs (you can also top with a blueberry (only in summer) and chill until ready to serve).tellen.)

My tips:

For children, the orange liqueur can be replaced with a little orange juice.

Product description:

Clementines are a real autumn and winter classic and also incredibly healthy, as these citrus fruits are considered vitamin C boosters. They are a healthy alternative to oranges. Clementines are a cross between bitter oranges and mandarins. They are sweet and contain few seeds.

Coconut biscuits (ovo-lacto-vegetarian)

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Ingredients for approx. 20 biscuits:

50 g butter
80 g whole cane sugar
½ teaspoon ground vanilla
1 pinch of whole sea salt
2 eggs
50 g spelt flour (80 %)
2 teaspoons cream of tartar baking powder
200 g desiccated coconut
Also:
Baking paper

Preparation:

1. For the coconut biscuits, cream the butter, whole cane sugar, ground vanilla and pinch of whole sea salt in a mixing bowl.
2. Add the eggs and continue stirring.
3. Mix the spelt flour, cream of tartar baking powder and desiccated coconut into a smooth dough.
4. Shape the prepared dough into walnut-sized balls.
5. Line a baking tray with baking paper.
6. Place the dough balls on the tray, leaving space between them, and flatten them slightly with a spoon.
7. Bake the biscuits at 170 degrees C for about 10 minutes.
8. Remove from the oven and leave to cool on a wire rack.

My tips:

- To intensify the coconut flavour, sprinkle toasted coconut flakes over the biscuits while they are still hot.
- If you like, you can glaze the biscuits with a little melted chocolate.

Product description:

Desiccated coconut is versatile and can be used in sweet or savoury dishes. After the coconut harvest, the fruits are first dried for several days, then cracked open. The flesh is removed, cleaned and soaked before being finely grated. It is then dried to improve its shelf life.

Cream tartlets with blueberry jam (ovo-lacto-vegetarian)

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Ingredients for approx. 10 pieces:

For the dough:
400 g wholemeal spelt flour
1 pinch of sea salt
approx. 150 g whole cane sugar
200 g butter
2 eggs
1/8 l cold water
In addition:
Butter for greasing the moulds
Some flour for rolling out
For the topping:
1 vanilla pod
¼ litre milk
¼ litre cream
4 eggs
150 g whole cane sugar
Approximately 200 g blueberry jam
½ teaspoon ground cinnamon
2 tablespoons orange peel liqueur
Optional:
A little whole cane icing sugar for dusting, if desired.

Preparation:
1. For the shortcrust pastry, knead the spelt flour with the sea salt, whole cane sugar, butter, eggs and water to form a dough. Wrap in cling film and place in the fridge for about 30 minutes.
2. Grease the tartlet tins with butter. Roll out the chilled dough thinly on a floured work surface and place in the tins, carefully pulling up the edges.
3. Preheat the oven to 180 degrees C. Prick the bases several times with a fork, cover with baking paper and weigh down with pulses. Blind bake for about 10 minutes, remove the baking paper and pulses, and bake the bases for another 5 minutes until golden brown. Remove from the oven and leave to cool.
4. Reduce the oven temperature to 160 degrees C.
5. In the meantime, slit the vanilla pod lengthways for the topping. Place the pulp in a saucepan with the milk and cream and heat until boiling.
6. Beat the eggs and whole cane sugar in a bowl until frothy.
7. Beat the milk mixture into the egg mixture and allow the mixture to cool slightly.
8. Pour the cream into the moulds and bake for another 20-25 minutes until set.
9. Mix the blueberry jam with a little cinnamon powder and 2 tablespoons of orange peel liqueur.
10. Remove the cooled tartlets from the moulds. Just before serving, spread 1-2 tablespoons of blueberry jam on top and dust with icing sugar.
11. The tartlets taste best when freshly prepared.

My tips:

- You can obviously use a different type of jam, depending on your taste.
- Leave out the orange liqueur if children are eating the cake and replace it with orange juice if necessary.

Product description:

The term marmalade comes from the Portuguese word ‘marmelo’ = quince, and is the traditional name for a spread. It is made from boiled fruit and sugar. This means that the term marmalade is actually only permitted for products made from citrus fruits and similar fruits, which may contain visible pieces of fruit, e.g. peel. Products made from other fruits are actually referred to as jam. However, the collective term marmalade is usually used for fruit spreads.

Pudding and plum tartlets with crumble topping (vegan)

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Ingredients for approx. 6 tartlet tins:

For the shortcrust pastry:
200 g wholemeal spelt flour
1 pinch of sea salt
½ teaspoon cream of tartar baking powder
approx. 50 g whole cane sugar
100 g plant-based butter, e.g. Alsan
2-3 tablespoons cold plant-based milk
For the custard:
1 packet vegan vanilla custard powder
1 tablespoon whole cane sugar
1 packet vanilla sugar
approx. ¼ litre almond or oat milk
For the crumble topping:
150 g spelt flour (80%)
75 g whole cane sugar
1 packet vanilla sugar
100 g plant-based butter, e.g. Alsan
In addition:
Approximately 500 g plums
Ground cinnamon
A little butter for greasing the tart tins
Approximately 60 g ground nuts for sprinkling on the tart base
A little whole cane icing sugar for dusting the tart, if desired

Preparation:

1. For the shortcrust pastry, knead the wholemeal spelt flour with the whole sea salt, cream of tartar baking powder, whole cane sugar, plant-based butter and plant-based milk to form a smooth dough. Wrap in cling film and place in the fridge for about 30 minutes.
2. In the meantime, wash, stone and quarter the plums. Set aside.
3. For the custard, mix the vanilla custard powder with the whole cane sugar and vanilla sugar in about 4 tablespoons of plant-based milk. Then bring to the boil in the remaining plant-based milk, stirring continuously, to form a custard. Allow to cool slightly.
4. For the crumble topping, knead the spelt flour, whole cane sugar, vanilla sugar and plant-based butter together into crumbs of the desired size.
5. Grease the tartlet tins. Roll out the shortcrust pastry on a floured work surface, place it in the greased tartlet tins and pull up a rim.
6. Sprinkle the ground nuts over the pastry base, spoon the vanilla pudding into the cases, press in the quartered plums, dust with cinnamon powder and top with the prepared crumble.
7. Bake the tartlets on the middle shelf of the oven at 175 degrees C for about 45-50 minutes.
8. Remove from the oven, leave to cool in the tins and dust with a little whole cane icing sugar before serving.

My advice:

Instead of plums, you can of course top these tartlets with other seasonal fruits, e.g. damsons, cherries, mirabelle plums, greengages, etc.

Product description:

Plums belong to the same family as damsons, mirabelle plums and greengages. Plums are usually described as round, blue, red or yellow fruits with smooth, shiny skin. Regardless of which variety you choose, they are all bursting with vitamins, minerals and fibre.

Naya’s vanilla cake with sugar cream (vegan)

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Ingredients for a springform pan approx. 30 cm in diameter:

Approx. 500 ml plant-based milk
1 tablespoon lemon juice
500 g spelt flour (80%)
½ packet cream of tartar baking powder
1 teaspoon baking soda
A pinch of sea salt
Approx. ⅛ l chickpea water (aquafaba)
180 g soft plant-based butter
a good ⅛ l neutral oil
250 g whole cane sugar
½ teaspoon ground vanilla
zest of ½ lemon
For the sugar cream:
200 g plant-based butter
125 g vegan cream cheese
180 g whole cane icing sugar
2 tablespoons lemon juice
In addition:
Oil for greasing the springform pan
Baking paper

Preparation:

1. For the vanilla cake, mix the plant milk with the lemon juice and set aside until it curdles into vegan buttermilk.
2. Grease a springform pan and line the bottom with baking paper.
3. In a mixing bowl, combine the spelt flour, cream of tartar baking powder, bicarbonate of soda and sea salt.
4. Pour the liquid from a jar of chickpeas into a mixing bowl and beat with a hand mixer for one minute until frothy.
5. In a second bowl, beat the soft vegan plant-based butter, oil and whole cane sugar for about 3 minutes until creamy and fluffy. Add the beaten aquafaba and ground vanilla and mix well.
6. Add the flour mixture and vegan buttermilk spoonful by spoonful and fold in.
7. Spread the batter into the cake tin and bake at 180 degrees C for about 30-35 minutes. (Test with a toothpick to see if it’s done!). Then leave the cake to cool in the tin.
8. For the sugar cream, beat the plant butter with a hand mixer until creamy. Add the cream cheese and mix until everything is well combined. Gradually add the whole cane icing sugar and a little lemon juice and mix until creamy.
9. Cut the cake once or twice across the middle and spread with the sugar cream.
10. Finally, spread the remaining sugar cream on and around the cake. Garnish the cake as desired.
11. Refrigerate for a few hours or overnight before serving.

My recommendations:

Aquafaba is similar to egg whites, i.e. it makes the cake lighter.
The cake can also be baked in advance. Wrapped in foil, it can be stored in the refrigerator for up to three days.
If the icing becomes too thick, stir in a little more lemon juice. Or if it is too soft, add more whole cane icing sugar.

Product description:

Aquafaba is the cooking water from legumes such as chickpeas and beans. The water from chickpeas is best suited for this purpose. The longer the cooked chickpeas soak in the water, the easier it is to whip up the cooking water afterwards. Compared to beaten egg whites, aquafaba takes significantly longer to stiffen. Aquafaba is also sensitive to oil. Care should be taken to ensure that there are no traces of oil on kitchen utensils. Aquafaba can also be used without any problems for unheated dishes.

Chocolate almond clusters à Liebelei (vegan)

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Ingredients for approx. 20 pieces:

Approx. 50 g flaked almonds
Dark chocolate
1 teaspoon coconut or sesame oil

Preparation:

1. Spread the flaked almonds in a large frying pan without fat and roast on both sides.
2. After roasting, leave the almonds to cool for approx. 30 minutes.
3. Chop the chocolate into small pieces and melt in a bain-marie.
4. Fold in the roasted flaked almonds and mix everything well with a baking scraper.
5. Line a large, flat bowl or baking tray with parchment paper. Oil this with a little coconut or sesame oil.
6. Place a tablespoon of chocolate-coated almond flakes on the prepared sheets and repeat the process, leaving some space between each cluster.
7. Place the flat bowl with the chocolate almond flakes in the freezer until the chocolate has set.

My suggestions:

- The dark chocolate can be replaced with any type of chocolate.

Product description:

Almond flakes or sliced almonds are thin slices of whole almonds. They are gently dried and sliced. They are ideal for adding a special touch to baked goods, desserts, muesli or even savoury recipes.

Currant and blueberry tart (ovo-lacto vegetarian)

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Ingredients for a cake tin approx. 28 cm in diameter:

For the dough:
250 g wholemeal spelt flour
1 pinch of sea salt
approx. 80 g whole cane sugar
175 g butter
1 egg
2 tablespoons cold water
For the topping:
200 g redcurrants
200 g blueberries
3 tablespoons whole cane sugar
For the topping:
250 g quark
200 g sour cream
A little ground vanilla
2 eggs
1 tablespoon whole cane sugar
Also:
Approximately 60 g ground nuts to cover the base of the tart
A little butter to grease the tart tin
A little flour for the work surface
A little whole cane icing sugar for dusting the tart, if desired

Preparation:
1. For the shortcrust pastry, knead the spelt flour with the whole sea salt, whole cane sugar, butter, egg and water to form a dough. Wrap in cling film and place in the refrigerator for about 30 minutes.
2. For the topping, wash the redcurrants and remove them from their stems.
3. Rinse the blueberries with cold water.
4. Mix both types of berries with the whole cane sugar in a bowl.
5. For the glaze, mix the quark, sour cream, ground vanilla and eggs with the whole cane sugar.
6. Roll out the shortcrust pastry on a floured work surface, place it in the cake tin and prick the dough with a fork.
7. Sprinkle the ground nuts over the base, then top with the redcurrants and blueberries.
8. Spread the filling evenly over the berries and bake the tart in the oven at 180 degrees C for about 25 minutes.
9. If desired, you can dust the berry tart with a little whole cane icing sugar before serving.

My recommandation:

Instead of berries, the cake also tastes delicious with other seasonal fruits.

Product description:

Currants, also known as Ribisel in Austria, come in three colours: red, white and black, each with a different flavour. The red ones have a refreshingly tart and milder flavour than the blackcurrants. The white currants are just a colour variation of the red currants, which taste slightly sweeter than the red currants. Each variety belongs to the gooseberry family.

Puff pastry swirls with apple filling (vegan)

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Ingredients for approx. 20 pieces :

80 g sultanas, or currants
2 tablespoons orange liqueur (optional), or apple juice
2 packs of puff pastry (egg-free)
4 apples
1 tablespoon vegetable margarine
Approximately 60 g whole cane sugar
Approximately 80 g ground and roasted nuts
1 tablespoon ground cinnamon
Additionnally :
Baking paper
2-3 tablespoons plant-based milk

Preparation :

1. Soak the sultanas or currants in the orange liqueur or apple juice.
2. Remove the puff pastry from the packet.
3. Preheat the oven to 180 degrees C.
4. Wash the apples, quarter them and remove the cores. Then dice the apple quarters into very small pieces.
5. Melt the plant-based margarine, add the whole cane sugar and brown. Then add the chopped apples and fry briefly.
6. Line a baking tray with baking paper.
7. Place one sheet of puff pastry on the baking paper. Sprinkle with the ground and roasted nuts. Then mix the apple filling with the soaked sultanas and currants and spread over the nuts. Dust the whole thing with cinnamon powder.
8. Cover with the second sheet of puff pastry and carefully roll up the whole thing lengthwise.
9. Cut the roll into finger-thick slices and place them back on the baking tray. Leave some space between the different rolls, as the puff pastry will spread a little.
10. Brush the rolls with plant milk and bake in the oven at 190 degrees for about 15 minutes.

My recommendations:

⇒ ⇒Other fruits are also suitable as a filling, e.g. strawberries, plums, pears, peaches, etc.

Product description:

Sultanas come from the Sultana grapevine and are therefore larger than raisins. They also have a thin skin and no seeds. They are very light brown in colour and still come from Turkey or Greece today. Sultanas are softer than raisins and have an intense fruity flavour. They have a high sugar content due to glucose and fructose, but are low in fat and rich in fibre. They also contain valuable minerals, especially magnesium.

Nora’s strawberry tiramisu (lacto-vegetarian)

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Ingredients for approx. 12 servings:

750 g mascarpone
¼ l cream
2 packets cream stiffener
60-80 g whole cane sugar
approx. 800 g fresh strawberries
2 packets sponge fingers
To add:
a few fresh strawberries

Preparation:
1. For Nora’s tiramisu, place the mascarpone in a mixing bowl.
2. Whip the cream until semi-stiff, add the 2 packets of cream stiffener and continue beating until the cream is very stiff.
3. Fold the stiffly whipped cream and the whole cane icing sugar into the mascarpone. Mix everything well.
4. Wash and clean the strawberries. Set aside a few strawberries for decoration. Finely dice about ⅓ of the strawberries and purée the rest.
5. Dip all the sponge fingers into the strawberry purée.
6. Now start layering. To do this, place a layer of mascarpone cream in a large flat baking dish, then add the sponge fingers, a layer of mascarpone cream and then the chopped strawberries. Continue until you have used up all the mascarpone cream, sponge fingers and chopped strawberries.
7. Finally, cut the strawberries that you set aside in half and use them to decorate the tiramisu.
8. Chill until ready to serve.

Nora’s recommendation:

This tiramisu also tastes delicious with raspberries or a mixture of berries.

Product description:

Strawberries (Fragaria) are not botanically classified as berries, but belong to the nut family. The small yellow seeds on the surface are actually the fruits. The high vitamin C content in strawberries plays an important role in the immune system. Strawberries also contain numerous other vitamins and minerals and are 90 percent water.

This makes them extremely delicate and they should be eaten as soon as possible after purchase. It goes without saying that strawberries should only be bought in season and, if possible, locally sourced and organic. Strawberries are available in shops all year round, wrapped in plastic. However, these have little flavour and are sometimes contaminated with pesticides.

Claire’s Chocolate Chip Cookies (ovo-lacto-vegetarian)

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Ingredients for approx. 40 biscuits:

230 g butter
200 g light brown sugar, e.g. Rapadura, Sucanat…
100 g light brown sugar
1 sachet vanilla sugar
2 eggs
280 g spelt flour (80 %)
1 teaspoon cream of tartar baking powder
a pinch of whole sea salt
200 g chocolate chips

Preparation:

1. For the chocolate cookies, beat the butter with both types of whole cane sugar, the vanilla sugar and the eggs until the dough has a creamy consistency.
2. Mix the spelt flour with the cream of tartar baking powder, the pinch of whole sea salt and stir into the egg mixture.
3. Finally, stir in the chocolate chips and mix everything well.
4. Place the prepared dough in the refrigerator for about 15 minutes.
5. Take it out and form small balls.
6. Line a baking tray with baking paper and place the balls on the tray, leaving a little space between them.
7. Now bake them in the oven at 190 degrees C for 8 to 10 minutes.

My tips:

Product description:

The chocolate chips consist almost half of cocoa mass, cocoa butter, cane sugar, emulsifiers such as soy or sunflower lecithin and vanilla. With them, you can easily create wonderfully chocolaty pastries. They are ideal for making cookies, brownies, chocolates or as a cake and gingerbread icing. Simply melt in a water-bath and spread on the baked goods.