Strawberry-Tiramisu Cake

This was my Birthday Cake, celebrating my 40th!!

It was so delicious; a creamy Mascarpone filling with strawberries and a touch of liquor, the base simply made with ladyfingers and butter. And the cake is a no-bake recipe, perfect for summer and strawberry season!

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Strawberry-Tiramisu Cake

For the crust:

  • 200g Ladyfingers, finely crushed
  • 100g butter, melted

Filling:

  • 500g Mascarpone
  • 200ml 35% heavy cream
  • 80g + 2tbsp honey
  • 1 1/5 tsp vanilla extract
  • 3 tbsp liquor
  • 400g strawberries, finely cut
  • a few strawberries for decoration

-grease a 22cm Springform.

-mix together the finely crushed ladyfingers with the butter, fill into baking form and press down evenly. Let rest in the fridge while you make the filling.

-in a large mixing bowl, stir together the mascarpone, honey, vanilla and liquor. Whip the cream until stiff peaks form add 2 tbsp of honey, whisk until combined. Gently fold whipped cream under the mascarpone filling, then add the strawberries. Pour the filling into the form. Let cool for at least 6 hours. Top and decorate the cake with some more strawberries.

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Happy June!

Enjoy!

Ursula

 

 

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Maple Pecan Cinnamon Swirls

It’s another snowy, ice rain kind of day here in Ontario. I sure hope Winter will not stick around for too much longer ;))

In Switzerland you will find a pastry called Nusschnecken, a cinnamon bun style pastry filled with ground hazelnuts or almonds and are pretty flat compared to a traditional cinnamon bun. I think this is the first time I’ve tried copying the shape and I really liked how it turned out. Filled with ground pecans, maple syrup, orange zest and a touch of cinnamon-so good!
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Maple Pecan Cinnamon Swirls

Ingredients:

  • 400 g white spelt flour
  • 1/4 tsp salt
  • 1 tbsp quick instant yeast
  • 1 tbsp maple syrup
  • 80 g butter, melted (+ 80 g melted butter for brushing dough)
  • 250 ml warm milk

Filling:

  • 300 g ground pecans
  • 5 tbsp maple syrup
  • 1 1/2 tsp cinnamon
  • 1 organic orange, zest only
  • 200 ml milk

-For dough: In a large mixing bowl or your standard mixer, combine flour, salt and yeast, add melted butter, honey and warm milk. Knead to form a soft dough. Cover and let rise at room temperature for about 1 hour or double in size.

-For filling: Mix all ingredients together, set aside.

-Line 2 baking sheets with parchment paper. Preheat oven to 350F/180C.

-On a floured surface roll dough out thinly into a large rectangle. Brush with the melted butter, ( leave some for brushing the swirls before baking). Spread the filling evenly onto dough. Starting from the longer side, roll dough up tightly. Cut into 2 cm thin swirls/buns. Lay onto prepared baking sheets, leaving some space between. Brush with remaining melted butter, let rise another 15 minutes. Bake in preheated 350F/180C oven for 40 minutes or until golden brown.

-I brushed the warm swirls with a maple butter and orange icing. You can use a regular icing if desired (icing sugar and orange juice).

-Makes about 25 swirls.

-Ground hazelnuts, almonds, or walnuts can be used instead of pecans.

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Have a wonderful week!

Ursula

 

 

 

 

Maple Almond Muffins

Happy Sunday! I hope you are all having a great weekend!

It’s been a kind of a slow week as we were dealing with very cold and stormy weather, which lead to 3 cancelled school days and exams being pushed forward several times. It was a bit of a mess.

These Maple Almond Muffins are our delicious Sunday afternoon treat, using spelt flour and sweetened with maple syrup. It’s yummy and not too sweet.

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Maple Almond Muffins

Ingredients:

  • 175 g butter, melted
  • 180 ml maple syrup
  • 4 eggs, yolk and whites separated
  • pinch of salt
  • 125 g spelt flour
  • 150 g ground almonds
  • 1/4 tsp baking powder

-Preheat oven to 375F. Prepare 10 -12 muffin tins.

-Mix together the butter and maple syrup. Add the egg yolks one at the time, mixing well.

-In a separate bowl whip the egg whites, with the salt and baking powder, until stiff peaks form.

-Add the flour, almonds and egg whites, a little at the time, and carefully mix under the butter mixture. Mix until combined, do not overmix.

-Fill into prepared muffin tins and bake in preheated 375F oven for 10 minutes then set oven to 350F and finish bake another 20 minutes or until golden brown and tester inserted comes out clean.

-Let cool completely.
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Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Cranberry and Orange Sheet Cake

I love the smell and taste of this flavor combination, so lovely! If you are looking for a simple and delicious sheet cake this might be just what you are looking for.

I still had some cranberries left from Christmas baking and my kids have been eating oranges, I had everything at home to whip this up. I used spelt flour and maple syrup to make it a healthier treat.
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Cranberry and Orange Sheet Cake

Ingredients:

  • 1 cup dried cranberries, chopped
  • 2/3 cup orange juice
  • 1 cup maple syrup
  • 1/3 cup buttermilk
  • 2/3 cup grapeseed oil
  • 4 eggs
  • 3 cups spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 tbsp orange zest

-Preheat oven to 350F. Grease and flour a 9 x 13 inch baking pan.

-Soak cranberries in orange juice for 15 minutes.

– In a large bowl mix together flour, baking powder, salt and orange zest.

-In a separate bowl whisk eggs, oil, buttermilk and vanilla, then add the cranberry mixture. Stir in flour until well combined. Fill into the prepared baking pan.

-Bake in preheated oven for 30 – 40 minutes or until tester inserted into middle of cake comes out clean.

-Let cool completely. Cut into squares, decorate with an icing if desired, I used maple syrup and small cranberry pieces and orange zest.

-Can be baked in a smaller sheet pan, a bundt form or muffin tins.
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Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

Streusel Cake with Apple Pie Filling

Hello everyone, happy Wednesday!

I’ve made this lovely and delicious cake with yummy homemade apple pie filling and lots of streusel on top!

And of course I used local apples from Crunican Orchards as well as flour from Arva Flour Mills of London Ontario.

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Streusel Cake with Apple Pie Filling

Cake:

  • 2 1/4 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup butter, soft
  • 1 cup sugar or maple syrup
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup sour cream

Streusel:

  • 40 g unbleached all-purpose flour
  • 60 g sugar
  • 60 g ground almonds
  • 50 g butter, soft

Apple Pie Filling:

  • 5 small apples, peeled and chopped
  • 2 tsp cinnamon
  • 2 tsp lemon juice
  • maple syrup to sweeten, if desired

 

For the Apple Pie Filling:

-In a medium saucepan add the chopped apples, lemon juice and cinnamon. Let simmer on low heat until apples are tender. Remove from heat and let cool slightly.

For the Streusel:

-Combine all ingredients and mix until crumbly.

For the Cake:

-In a medium bowl, combine flour, baking powder and salt.

-In a large bowl, cream butter with sugar until well mixed. Add eggs, one at a time, beating well. Stir in dry ingredients alternately with the sour cream. Fill batter into a 24 cm Springform pan, greased and floured. Spread the apple pie filling evenly on to the batter then top with the streusel.

-Bake in preheated 350F oven for about 45 minutes or until golden brown and tester inserted into middle comes out clean.

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Happy Baking! Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Thurgauer Apfeltorte

Happy weekend everyone!

It has been a busy but wonderful last few weeks, with my mom and stepdad visiting. It was a special gift for my daughter to be here for her high school commencement, which was a lovely evening full of joy, pride and maybe a few happy tears! We were also able to celebrate my moms birthday, this was the first time in 20 years! We just never visited each other during fall. Living so far apart makes it difficult to see each other for every birthday or other celebrations. It was very special and meant a lot to all of us.

The weather was not always so great, lots of rain and chilly winds and this week humid hot days that now turned into a cold and frosty weekend. Over the last two weeks we could really see how the leaves are changing colour and showcasing a beautiful indian summer. IMG_4752

We made this traditional Swiss apple cake, Thurgauer Apfeltorte, which means it is a recipe from the Canton of Thurgau. A simple but very delicious apple cake made with fresh, local apples.

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Thurgauer Apfeltorte

  • 150 g butter, soft
  • 150 ml maple syrup
  • 1 organic lemon, zest and juice
  • pinch salt
  • 3 eggs
  • 150 g spelt flour or unbleached all-purpose flour
  • 1 tsp baking powder
  • 3 apples, peeled, cored, cut in half
  • 3 tbsp coconut sugar

 

-Line the bottom of a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat oven to 350F/180C.

-Whisk together the butter, maple syrup, half of the lemon juice, lemon zest and salt. Add eggs one at the time, mixing well.

-Peel apples, cut in half, remove core and cut in thinly but not all the way through. Mix with half of the lemon juice and coconut sugar, set aside.

-Add the flour and baking powder and mix until well combined. Pour into prepared baking pan. Top with the apples and bake for about 45 minutes or until cake is golden brown and tester comes out clean.

-Let cool completely, dust with some icing sugar if desired.

-Tip: Cane sugar can be used instead of the maple syrup and coconut sugar–

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Visit my Instagram page for more pictures including our trip to Niagara Falls!  littleswisslittlecanadian

 

Enjoy!

Ursula

 

 

 

 

 

 

Peach Cake

Happy Sunday and happy Labour Day Weekend!

I am looking forward to be back blogging after a bit of a longer-than-I-thought-I-would-take summer/blogging break. I’ve also went to Switzerland visiting my family which was really really beautiful.

 

View from the “Schynige Platte”.IMG_4681

“Brienzer Rothorn”

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“Lauernsee”

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When I came back it was finally Peach Season! Fresh peaches from the Niagara Region in Ontario.

My daughter came back from a trip to the St. Jacobs Farmers Market with a box full of smaller, but so delicious local peaches. Of course I had to use some to make a cake;)

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Peach Cake 

  • 125 g butter, soft
  • 125 g coconut sugar
  • 3 eggs
  • 200 g white spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 organic lemon, zest only
  • 3-4 (small) peaches, sliced

-Line the bottom of a 24 cm round baking pan with parchment paper. Preheat oven to 350F/180C.

-Whisk the butter with the sugar, salt, lemon zest and eggs until foamy. Add the flour and baking powder, mix until well combined.

-Fill into prepared baking pan. Top with the peach slices.

-Bake in preheated oven for 45 min. or until tester comes out clean.

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Enjoy!

Ursula

 

You can follow me on Instagram: littleswisslittlecanadian