Strawberry Cobbler

Posted in cake by a little Swiss, a little Canadian

Another simple but oh so delicious summer recipe that is perfect for using fresh and local berries! My first time making a cobbler, I was pleasantly surprised how yummy it is! I will definitely be making it again using other fruits like cherries, or the classic, peaches!

Strawberry Cobbler

90 g butter, soft
1 egg
100 g white spelt flour
60 g plus 1 tbsp honey
1/2 tsp vanilla extract
1/2 tsp baking powder
pinch of salt
400 g strawberries, in slices

-Grease a 5 x 9-inch (13 x 23 cm) baking dish with butter. Preheat oven to 375 F.

-Mix together strawberries and honey and fill into baking dish.

-In a mixer or by hand, whisk the butter and honey until creamy, add the egg and mix well. Add the vanilla. Combine the flour, baking powder and salt and add to the butter mix, stir until well combined.

-Spoon dough evenly over strawberries, covering completely.

-Bake in preheated oven for about 40 minutes or until golden brown.

-Delicious while still warm.

Enjoy!

Ursula

xox

8Jun2020

Strawberry Tarts

Posted in Pies and mini Tarts by a little Swiss, a little Canadian

Summer is just around the corner, we already had a few hot days. I’m looking forward to all the seasonal fruit and veggies growing here in Ontario, especially all the delicious berries!

For my birthday, beginning of June, I’ve made the Strawberry-Coconut-Cake: Strawberry-Coconut-Cake

One if my favorite strawberry desserts are these yummy and pretty strawberry tarts. It’s a staple in every bakery in Switzerland, that’s usually what I would pick out!

First you need to prebake the tart shells. I used a mix of ground almonds and shredded coconut to give it a bit of a different taste, it was really good! The cooled tart shells can be filled with custard or just simply with sweetened whipped cream! Topped with Strawberries and glazed with warmed jelly.

Strawberry Tarts

For the tart shells:

125 g spelt flour
pinch of salt
3 tbsp maple syrup
50 g butter, cold, cut in little pieces
50 g ground almonds
40 g shredded unsweetened coconut
1 egg
1/2 tsp vanilla extract

-Mix flour and salt, add butter and mix like a pie dough until it resembles fine crumbs. Combine with the almonds and coconut. Add the maple syrup, vanilla extract and egg, stir first and then knead only until soft dough forms.

– Let rest in refrigerator for at least one hour.

-Between plastic wrap roll out dough thinly, cut out circles to fit into muffin form.

-Press dough into greased muffin form, prick bottom with a fork.

– Bake in preheated 350 F (convection oven), for 15 minutes or until golden brown. Let cool completely.

Filling and garnish:

– Fill tarts with a vanilla custard or just simply with whipped cream, I used 1 cup of cream, sweetened with 2-3 tbsp of honey and added 1 tsp of vanilla extract.

-Top with Strawberry halves. Optional step is to brush the berries with a jelly glaze. I used warmed up red currant jelly.

Enjoy!

Happy June and stay safe and healthy!

Ursula

7Jun2019

Strawberry-Tiramisu Cake

Posted in cake by a little Swiss, a little Canadian

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!

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.

Happy June!

Enjoy!

Ursula

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23Jun2018

Streusel-Topped Strawberry Galette

Posted in cake by a little Swiss, a little Canadian

Hi everyone! I hope you are having a great weekend!

It is raining like crazy today so we will spend the weekend mostly inside. It has been dry and hot and the rain is very much needed.

We’ve bought a lot of local strawberries which we mostly eat just like that but I also like to make a dessert with it. This recipe for the Streusel-Topped Strawberry Galette is adapted from Canadian Living. It turned out wonderfully and it was so delicious! I definitely will try it with other fruits as well.

Streusel-Topped Strawberry Galette

Pastry:

2 1/2 cup white spelt flour
2 tbsp honey
1/4 tsp salt
3/4 cup cold butter cubed
3/4 cup ice water

-In a bowl, mix together flour, honey and salt. Using a pastry blender or 2 knives, cut in butter until crumbly. Drizzle with water, mixing with a fork until dough comes together, adding more water if needed. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.

Almond Streusel:

1/2 cup white spelt flour
1/2 cup honey
1/4 cup cold butter cubed
1/3 cup sliced almonds

-In a bowl mix together flour and honey. Using your fingers, rub in the butter until crumbly. Stir in the almonds, set aside.

Filling:

800 g strawberries hulled and halved
2/3 cup strawberry jam
1/4 cup honey
1/4 cup corn starch
1/4 cup ground almonds
1 egg yolk
2 tbsp coarse sugar, optional

-Mix together strawberries, jam, honey and cornstarch, set aside

-On a large piece of parchment paper, roll out dough to about 43 cm circle. Transfer dough with paper to a large baking sheet. Sprinkle dough with ground almonds, leaving a 8 cm border. Scrape strawberry mixture onto almonds.

-Fold over pastry edge. Sprinkle streusel over strawberries.

-Mix egg yolk with 2 tsp of water, brush over pastry. Sprinkle with coarse suger if desired. Bake in 375F/190C preheated oven 50 to 60 minutes, or until golden brown.