Strawberry Cake / Erdbeertorte

Happy June!!

I’ve had a hard time deciding on what kind of cake I would like for my birthday! There are so many I like…lol. In the end I choose to make a traditional European strawberry cake, similar to what you could find in a bakery.

It turned out pretty lovely and delicious! I was especially proud to have made it, because I’ve been having a lot of shoulder pain and numbness in my arm and hand, which makes everyday tasks very difficult, not to mention doing something that involves even more time. And writing down the recipe just had to wait a little.

I had a wonderful birthday!

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The recipe is adapted from Kuchenfeelisa.de and Betty Bossi

 

Strawberry Cake / Erdbeertorte

  • 80 g sugar or honey
  • 4 egg yolks
  • 1 lemon, only zest
  • 4 egg whites
  • pinch of salt
  • big pinch of baking powder
  • 2 tbsp sugar or honey
  • 100 g all-purpose unbleached flour
  • 40 g melted

-Line the bottom of a 24 cm spring form with parchment paper. Grease and flour the sides. Preheat the oven to 350F/180C.

-Mix together the sugar, egg yolks and lemon zest until creamy.

-Whisk egg whites with the salt and baking powder until stiff peaks form. Add 2 tbsp of sugar and whisk a little more.

-Add the flour alternately with the egg whites, a little at the time and gently fold under the egg yolk mixture. Mix in the melted butter and fill into prepared form.

-Bake for about 15 minutes or until golden brown.

-Let cool completely.

Vanilla Creme

  • 125 g sugar or honey
  • 3 egg yolks
  • 1 egg
  • 60 g all-purpose unbleached flour
  • 500 ml milk or plant milk like cashew or coconut milk
  • 1 tsp vanilla extract

-In a bowl mix together the sugar, egg yolks and egg, add the flour and mix well.

-In a saucepan bring the milk to a boil. Remove from heat. Add the vanilla.

-Add a few tablespoons of the hot milk to the flour/egg mix and stir well, repeat that 2 times.

-Then add the flour/egg/milk mix to the milk in the saucepan. Keep stirring and bring to a boil. Reduce heat, keep stirring until nice and creamy. Remove from heat. Let cool for a few minutes.

– Add the still warm creme onto the cake. Arrange strawberries onto the cake, I cut them in half to lay onto the creme. Then add the rest of the whole strawberries evenly. This will be a few layers of strawberries.

-Prepare cake glaze according to packing instruction and pour onto strawberries. Use about 100 ml less water to make a thicker glaze.  Leave some to brush on the top strawberries to make it look extra shiny. Refrigerate for at least 2 hours.

-Remove the spring form side, maybe using a knife first to loosen it from the form first.

-Brush warmed jelly around the side, then cover with the toasted almonds.

-Decorate with some pistachios or flowers if desired.

-Keep refrigerated.

Extras

  • 1 kg small or medium strawberries, washed and hulled.
  • 50 g strawberry jelly, warmed
  • 200 g sliced almonds, lightly toasted
  • Tortenguss, cake glaze (you can find it in a European deli)
  • a few finely chopped pistachios or some flowers for decorating

 

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Enjoy!

Ursula

 

 

 

 

 

 

 

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Coconut Pineapple Cake

This is a super delicious coconut cake, with little pieces of pineapple and a hint of coconut liquor! I love these tropical flavors!

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Some of our spring flowers!

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Coconut Pineapple Cake

  • 125 g butter, soft
  • 180 g + 1 tbsp honey
  • 1 tbsp vanilla extract
  • 150 g finely shredded unsweetened coconut
  • 175 ml coconut milk
  • 5 tbsp coconut liquor
  • 4 egg whites
  • 1 pinch of salt
  • 250 g unbleached all-purpose flour
  • 2 tsp baking powder

-Line a 28-30 cm loaf pan with parchment paper. Preheat oven to 350F/180C.

-Whisk together the butter, honey and vanilla. Add the coconut and milk.

-Whisk egg whites with the salt until stiff peaks form, add the honey and whisk until well combined.

-Combine flour and baking powder. Add flour alternately with the egg whites, just a little at the time, folding it into the butter mix. Just until well combined.

-Fill into prepared loaf pan. Bake for 30 minutes.

Top layer:

  • 120 ml coconut cream, thick part from a can of coconut milk or tetra pak
  • 30 g butter, melted
  • 100 g honey
  • 100 g finely or medium shredded unsweetened coconut
  • 3 tbsp coconut liquor
  • 100 g very finely chopped pineapple pieces

-Mix everything together.

-Take the cake out from the oven and spread the top layer onto cake, return to oven for another 20 minutes or until tester inserted into middle comes out clean.

-You might have to cover the cake with aluminum foil if the top layer gets dark/brown to quickly.

-Let cool completely.

-Tip: I’ve also made this cake using coconut sugar for the bottom layer, and I used honey for the top. Tastes delicious!

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I wish you all a lovely Mother’s Day weekend!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

Raspberry Oat Crumble Bars

A happy new month to everyone! I love May as it usually means warmer temperatures and everything is starting to grow and bloom. The grass is finally looking green and my Daffodils are blooming.

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These raspberry oat crumble bars are a great snack to bring to school!

Made with whole wheat flour, coconut sugar, oats and almonds.

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Raspberry Oat Crumble Bars

  • 1 1/2 cup whole wheat flour
  • 1 cup oats
  • 3/4 cup coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 sticks butter, melted
  • 1 cup raw almonds, finely chopped
  • 300 g raspberry jam

– Line a 9×13-inch baking dish with parchment paper. Preheat oven to 350F/180C (convection setting).

-In a large bowl, mix together the butter and coconut sugar. Add all other ingredients except the raspberry jam, and stir until well combined.

-Save 3/4 cup and set aside. Fill remaining mix into prepared baking dish, press down evenly.

-Spread raspberry jam evenly over crust, sprinkle top with remaining crumble.

-Bake for about 35-40 minutes or until top is lightly browned.

-Let cool completely before cutting into bars.

 

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Enjoy!

Ursula

You can find me on Instagram:littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

Maple Walnut Oat Muffins

Happy Friday everyone!

I am finally able to do some baking again! We’ve had an ice storm last weekend that left us with power outages, especially Sunday almost all day and on Monday the power went on and off all afternoon and then it just continued for the last few days. So annoying!

Now I am looking forward to some warmer and sunnier days!

We’ve been munching on these scrumptious muffins this week! My kids put one in their lunch bags for school every day! They are lovely just plain or you can eat them warm or cold with some maple butter.

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IMG_4344Try to get your hands on some real Maple Butter from your local maple producer! Which does not contain any butter!! 🙂

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Maple Walnut Oat Muffins

Yields: 14 large muffins

Ingredients:

  • 3 cups spelt flour
  • 2 cups oats
  • 1 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 4 eggs
  • 2/3 cup butter, melted
  • 2 cups milk, room temp., I used cashew milk
  • 1 1/2 tsp sea salt
  • 2 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 cup finely chopped walnuts

-Grease or line your muffin cups. Preheat oven to 385F (convection setting).

-In a large mixing bowl, combine the flour, oats, sugar, salt and baking powder.

-Whisk together the eggs, add the butter, milk and maple syrup.

-Add the milk mixture and walnuts to the dry ingredients and stir just until combined, do not overmix.

-Spoon batter into prepared muffin cups. Bake in preheated oven for 25 minutes or until tester inserted into middle comes out clean.

Optional, Maple Butter: 1/2 cup butter softened and 1/3 maple syrup, room temp. Beat together until smooth.

-Serve muffins warm with Maple Butter

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Enjoy! And happy, almost, weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Zucchini and Sweet Potato Tart

This week went by rather quick. The weather is still in April fools mood, giving us a taste of everything, the only sign of spring has been some crocus blooming in my garden.

My veggie tart has been inspired by these gorgeous ratatouille tarts I’ve seen online. Instead of using all ratatouille ingredients, I’ve skipped the tomatoes and eggplants and used sweet potatoes and red peppers for some red color. Pretty simple ingredients but it will take some time and patience to assemble the veggies. In the end I was happy with the result, gorgeous and delicious!

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Before

and after baking

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Zucchini and Sweet Potato Tart

Crust:

  • 300 g white spelt flour
  • 100 g butter, melted
  • 1 tsp sea salt
  • 1 tsp baking powder
  • room temperature water

-In a mixing bowl combine flour, baking powder and salt, add the melted butter and a few tablespoons of water. Mix together, adding more water if needed. Knead only until well combined. Let rest in refrigerator for 30 minutes.

Vegetable filling:

  • 2 sweet potatoes
  • 2 green zucchini
  • 2 yellow squash
  • 1 red pepper or italian tomato
  • 1 small onion
  • 50 g grated old cheddar or Gruyère cheese
  • milk or cream
  • sea salt, black pepper, garlic powder, nutmeg, dried oregano and basil, or herb the provence

-Slice all vegetables thinly by hand or use a mandolin. The sweet potatoes have to be thinner than the other vegetables, because they need a little longer to cook through. You want to be able to see the green and yellow skin of the squash and zucchini. (You might not need all the vegetables)

-Line bottom of a 11-inch/ 28 cm tart/pie form, grease sides. Roll out dough to fit the form. Prick bottom with a fork. Sprinkle evenly with the grated cheese.

-Starting on the outside, alternate with sweet potato, green zucchini and then yellow squash until you fill the entire form. I’ve added the onions and red pepper last.

-Add some milk or cream and season generously and evenly with salt, pepper, garlic powder, nutmeg and herbs.

-Bake in preheated 350F/180C oven (convection setting) for about 40 minutes or until crust is golden brown and sweet potatoes are tender. Cover with aluminum foil halfway through baking. If it looks dry, add some more milk or cream. Let rest for a few minutes before cutting.

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Tip: Try to get same size, and not to thick, vegetables for the slices to be similar, it will be easier to assemble.

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I would like to dedicate this to all the lives lost and those injured in the tragic #Humboltbroncos accident last week on Friday, in Saskatchewan, Canada. Our thoughts and prayers go out the families and everyone involved.

 

Ursula 

 

 

 

 

 

 

 

 

Crunchy Granola Bars

I love to use the weekend to prepare some healthy snacks for the upcoming week. These crunchy granola bars are nutritious, healthy and most of all delicious. Great for kids lunch boxes!  IMG_20180409_115534_275

You can always use other seeds and nuts and instead of tahini you could use seed butter (like sunflower seeds) or any nut butter.

 

Crunchy Granola Bars

  • 1 cup oats
  • 1/4 cup ground almonds
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins
  • 1 tbsp chia seeds
  • 1 tbsp hemp seeds
  • 1/4 cup tahini
  • 1/4 cup maple syrup
  • 1/2 tbsp cinnamon
  • 1/2 tsp cardamom
  • 1 tsp vanilla extract
  • pinch of Himalayan sea salt

-line a 9×9-inch square baking dish with parchment paper. Preheat oven to 325F.

-mix all dry ingredients together. Add tahini and maple syrup and mix until well combined.

-fill into prepared baking dish, press down evenly. Bake for about 20 minutes or until golden brown.

-let cool completely. Cut into bars.

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Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Maple Walnut Croissants

On a wintry day like today, all you like to do is cozy up under a fuzzy blanket and sip on a hot tea and take a bite into one of these oh so delicious filled croissants! Yes it is actually snowing again since yesterday and I prefer watching the snowflakes from my cozy and warm spot inside. At least we had some sunny breaks this afternoon but otherwise I am officially ready for spring, it is April after all:)

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Vegan sweet yeast dough made with spelt flour and filled with walnuts and maple syrup.

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We call these “Nussgipfeli” in Switzerland

The recipe is adapted from my Almond Croissants recipe. Usually I would use ground nuts but I used finely chopped walnuts in this recipe, I really liked the texture!

I love walnuts! They are a great source of protein, iron, calcium, magnesium, vitamin E and most of all are rich in Omega-3 fats and antioxidants.

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Maple Walnut Croissants

Yields: 8

Sweet yeast dough:

  • 300 g white spelt flour
  • 1/2 tsp sea salt
  • 1 tbsp instant quick yeast
  • 3 tbsp maple syrup
  • 1/3 cup coconut oil
  • 1/3 cup cashew milk or other plant milk

-In a medium bowl, mix together the flour, salt, yeast and maple syrup.

-In a small saucepan warm/melt the coconut oil with the milk.

-Add warm milk to the flour mix and combine well. If dough is to dry add some more milk. On a lightly floured surface, knead until smooth and shiny dough forms. Place back into bowl and cover with a clean kitchen towel, let rise until doubled in size, about 1 hour.

Maple Walnut Filling:

  • 150 g finely chopped walnuts
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tbsp cashew milk or other plant milk

-Mix all ingredients together. The filling should be moist, but not wet.

Extra:

  • 3 tbsp apricot jam or jelly, or use another fruit

-Preheat oven to 350F/180C (convection setting). Line a baking sheet with parchment paper.

-On a floured surface roll dough out into a circle.

-Cut into 8 wedges, then spread thinly with the jam.

-Divide filling equally.

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-Roll dough up starting on the outside.

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-Place on prepared baking sheet and let rise for another 15 minutes. Bake in preheated oven for 15-20 minutes or until golden brown.

-Brush hot croissants with maple syrup for some shine!

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Happy baking!

I wish you all a wonderful weekend!

Ursula

You can find me on Instagram: littleswisslittlecanadian