Category Archives: Desserts

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.

    Ÿ

 

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:

    • If you like it more chocolatey, add chocolate chips to the dough.
      • You can also freeze the dough. Take it out and bake as when you like. So you’ll always have fresh chocolate biscuits to snack on.

 

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.

 

 

Gitta’s white wine cake with fresh apples (ovo-lacto vegetarian)

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Ingredients for a 28 cm Ø springform pan:
For the dough:
250 g wholemeal spelt flour (80 %)
100 g whole cane sugar
1 egg
1 teaspoon cream of tartar baking powder
For the filling:
½ l white wine
½ l apple juice
180 g whole cane sugar
1 sachet vanilla sugar
2 sachets vanilla pudding powder
1 kg apples
For the garnish:
⅛ l cream
some egg liqueur

Preparation:

  1. For the shortcrust pastry, mix the wholemeal spelt flour with the whole cane sugar, the egg and the cream of tartar until a smooth dough is formed. Immediately spread the dough evenly into the greased springform pan, forming a rim.
  2. Wash and clean the apples, remove the core, then finely slice or coarsely grate the apples and place on the pastry base.
  3. For the filling, prepare a pudding using the white wine, apple juice, vanilla pudding powder and whole cane sugar. After cooking, allow the pudding to cool slightly, then pour over the apples.
  4. Bake the cake for about an hour at 180 degrees C. Leave to cool in the tin, then remove from the springform tin and leave the apple cake to cool in the tin overnight.
  5. Before serving, whip the cream, add the egg liqueur and use it to garnish the apple cake.

 

 

 

Autumnal plum and apple cake with a nut topping (ovo-lacto vegetarian)

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Ingredients for a 26 cm Ø pie tin:

For the shortcrust pastry:
200 g wholemeal spelt flour (80 %)
100 g wheat flour
1 egg
½ teaspoon cream of tartar baking powder
80 g whole cane sugar
100 g butter
a pinch of whole sea salt
For the filling:
3 tablespoons ground nuts
500 g plums
2 apples
50 g whole cane sugar
juice of one lemon
For the nut topping:
about 80 g ground nuts
70 g whole cane sugar
about ½ l cream
1 sachet vanilla sugar
1 egg
a little ground vanilla
Also:
a little fat and flour for dusting the baking tin,
possibly whole cane sugar,
ground cinnamon

 

Preparation:

1. For the shortcrust pastry, knead the spelt and wholemeal wheat flour, egg, cream of tartar baking powder, whole cane sugar, butter and a pinch of whole sea salt into a smooth dough. Wrap in cling film and place in the refrigerator.
2. In the meantime, for the filling, wash, halve, core and slice the plums.
3. Wash, quarter and core the apples, then cut the quarters into thin slices.
4. Wash, halve and juice the lemon, then pour the juice over the fruit.
5. Lightly grease the pie dish and dust with a little flour.
6. Place the dough in the baking tin, create a raised edge and sprinkle with the ground nuts.
7. Arrange the plum and apple slices alternately on the dough base.
8. For the nut topping, mix the ground nuts with the whole cane sugar, cream, vanilla sugar, egg and ground vanilla until smooth and spread evenly over the fruit.
9. Bake the plum and apple cake on the bottom rack of the oven at 180 degrees C for about 25 minutes. Then remove the cake from the oven and allow to cool.
10. Before serving, you can dust the cake with a little whole cane sugar and cinnamon powder.

 

My suggestion:

    • Instead of plums, this cake is also delicious with other types of fruit, such as mirabelles, damsons, cherries or greengages.

 

 

Product description:

Plums are in season from July to October. They are blue-violet in colour and can be recognised by a pronounced abdominal seam. The flesh is difficult to separate from the stone. They can be eaten raw or used in a cake or pie. When cooked, plums are ideal for making compote, jam or jelly.