Peach Tart

Simple, rustic, delicious fruit tarts, in this case I used peaches. Niagara peaches are in season now and they are so yummy. Of course I had to make some kind of dessert!

This is how you make pies in Switzerland. It is the Swiss version of North American pies I guess;) I just like to call it a tart, rather. This is a very traditional “meal” in Switzerland, documents writing about tarts dating back to as early as 1556!

Easy pie crust filled with either fruit, veggies, cheese or meat. I slightly changed the usual crust, adding some ground almonds. We also add some ground nuts onto the crust before adding the fruit to absorb some juice while baking. And maybe the filling is different as well, a egg-milk-sugar filling.

 

 

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Delicious Niagara Peaches

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Peach Tart

Pie dough:

  • 100 g unbleached all-purpose flour
  • 100 g almonds, ground
  • 1/2 tsp salt
  • 85 g butter, cold, cut into small pieces
  • 2 tbsp honey
  • 4-5 tbsp cold water

-In a small bowl mix together flour, almond, salt and honey, add the butter and mix with your hands until resembles fine crumbs. Add the cold water and knead quickly until dough holds together. Wrap into plastic wrap and let rest in refrigerator for 30 minutes.

Filling:

  • 5-6 peaches thinly cut into slices
  • 100 ml milk
  • 1 egg
  • 3 tbsp honey
  • optional: cinnamon, vanilla sugar or extract
  • 2 tbsp ground almonds or hazelnuts

-Whisk together milk, egg and honey.

-Preheat oven to 350F/180C. Grease a 8 or 9-inch pie form.

-Roll out dough and put into prepared form. Sprinkle the nuts onto the dough then add/layer the peach slices. Pour milk-egg-honey filling over the fruit.

-Bake for about 45 minutes or crust is golden brown and liquid is set. Enjoy warm with some vanilla ice cream or let cool completely.

 

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Enjoy!

Have a great weekend!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

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Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

Here is another Streusel cake I’ve made. You can find my Apple-Crumb-Cake here: Apple-Crumb-Cake/ Apfelstreuselkuchen. With all the amazing summer fruits and berries in season now, we just had to have another Streuselkuchen:) This time I used peaches and it was so good. It is not quit the same recipe as the Apple-Crumb-Cake, I think it was even better:)

My kids are having their long summer vacation now, that means we have more time to do things together like baking! These are some of the things my daughter and I’ve created so far;)

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Maple-Almond-Buns

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Giant Cinnamon Bun Cake

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Strawberry-Banana-Pops

 

 

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My Peach-Crumble-Cake/Pfirsich-Streuselkuchen

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Peach-Crumble-Cake

Ingredients:

  • 3 eggs
  • 120 g honey
  • 2 pk vanilla sugar or 2 tbsp vanilla extract
  • 100 g butter, soft
  • 250 g unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • about 600 g peach slices

Streusel:

  • 250 g unbleached all-purpose flour
  • 120 g honey
  • 150 g butter, soft
  • 1 pk vanilla sugar or 1 tbsp vanilla extract

-Line a 9×13-inch (23x32cm) baking dish with parchment paper.

-Preheat oven to 350F/180C.

-Cream together eggs, honey, vanilla sugar and butter. Mix together flour, baking powder and salt. Add to wet ingredients, mix well.

-For the Streusel: mix flour, honey, butter and vanilla sugar until crumbly.

-Fill batter into prepared baking dish. Top with peach slices and then cover with the Streusel.

-Bake for 25-30 minutes.

Tip: I’ve used frozen peaches from last summer, just left them to thaw a bit.

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Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

Black Cherry Cinnamon Buns

Happy weekend everyone!

Have I ever mentioned that I love cinnamon buns?! Well, there is just something about it, I can’t help it. In Switzerland we make cinnamon buns with a hazelnut filling, which is amazingly good;) Checking online you can find cinnamon buns with all kinds of fillings and crazy toppings! It is certainly a treat to be indulged once in a while only-wright?

My husband and I have some trouble digesting wheat products. I personally had to cut back on eating bread (sniff) and pasta. We seem to have less problems mixing white or whole wheat flour with a greater amount of spelt flour, especially for breads and quiches.

Summer is such a great time for many reasons but also for all the berries that are growing. We have strawberries, raspberries, red currants, black currants, gooseberries, cherries, plums and apples in our garden. For now everything is growing great, except the black currants, plums and cherries, (well, there is one cherry growing! LOL) because of frost.

These cherry cinnamon buns were so good. It definitely makes it easier and quicker using frozen pitted cherries. Soft dough and sweet fruity cherry filling-yum!

 

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You can find the sweet yeast dough recipe here: Almond Croissants I just changed the flour ingredients to 100g spelt flour and 200g unbleached all-purpose flour.

 

Black Cherry Cinnamon Buns

Yields: about 8

Sweet yeast dough:

Almond Croissants

 

Black Cherry Filling:

  • 300 g frozen black cherries
  • 2 tbsp honey
  • 1 tbsp cornstarch

-In a small saucepan mix all ingredients together and cook over medium heat, stirring constantly until thickened.

-Remove from heat. Let cool completely.

 

-Preheat oven to 350F/180C. Grease a baking dish or line a baking sheet with parchment paper.

-On a floured surface roll out dough into a rectangle. Spread cherry filling evenly, leaving a 2 cm space from the outside. Roll up gently, this might get a bit messy, and cut into even rolls. Carefully place onto prepared dish or sheet. Cover and let rise again.

-Bake for about 30 minutes or golden brown.

-I glazed the still warm buns with a mix of honey and milk. You could use icing sugar mixed with milk. Use a traditional cinnamon bun icing if desired.

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Recipe by: a little Swiss, a little Canadian

 

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

Semi-frozen Strawberry Tarts

I hope you all have or had a lovely Sunday!! We are going through the first hot weather this year, today it is 32C, and humid in southern Ontario! It would be so nice to jump into a pool right now…

We finally went to a Strawberry Farm at the beginning of the week and bought a lot of strawberries:) And we are picking the first few from our garden. After that amazing Strawberry-Coconut-Cake for my birthday I am back at making also a little bit more healthier treats again. I totally love strawberry tarts, I had two;) when I was in Switzerland (forgot to make a picture). So instead of making a pastry crust, I made an unbaked, raw nut base, filled it with my coconut custard from Coconut Custard mini tarts with mixed berries and put it in the freezer, then decorated it with strawberries-that easy, so refreshingly delicious!

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Semi-frozen Strawberry Tarts

 

-Makes 10 tarts

 

Coconut-Custard:

-get recipe here: Coconut Custard mini tarts with mixed berries

-Prepare ahead of time. It needs a few hours to cool and set in the fridge.

 

No bake nut base:

  • 3/4 cup pistachios
  • 1 cup blanched almonds
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

-Blend nuts together until coarse crumbs, add rest of ingredients, pulse a few more time until holds together. Press into cupcake tins. I used silicon forms, slightly greased.

 

Decoration:

  • Strawberries

 

-Once the custard is set, you can fill the cupcake tins. Let freeze for a few hours. It will be easier to take out of the form. Decorate with Strawberries and keep in the refrigerator for semi-frozen or put it (without the berries) back in the freezer. My husband and I liked it more semi-frozen, my kids liked it really cold;) LOL

 

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How do you beat the heat?

 

 

Enjoy!

Ursula

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

 

Strawberry-Coconut-Cake

June is usually the month when we get the first Ontario Strawberries, depending on where you live of course. We also have some plants in our garden, which are full of flowers this year, and I’ve seen some green unripe berries. I can’t wait to taste the first berries:)

June is also the month of my birthday:) June 2nd. I’ve made this amazing tasting strawberry coconut cake. Imagine coconut cake with a creamy mascarpone filling and strawberry puree! It is perfect for the month of strawberries;) or as other summer fruits come along I am sure it would taste great with cherries or other berries and so on.

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Our strawberry plants.

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Strawberry-Coconut-Cake/Erdbeer-Kokos-Torte

Coconut cake:

  • 3 eggs
  • pinch of salt
  • 100 coconut sugar, or sugar
  • 75 g flour
  • 1/2 tsp baking powder
  • 40 g coconut, shredded unsweetened
  • 30 g butter, melted

-Preheat oven to 350F/180C. Line the bottom of a 22 cm round Springform baking pan with parchment paper.

-Mix eggs, salt and coconut sugar well for a few minutes. Mix flour and baking powder and sift it into the bowl with the egg mixture. Gently mix. Add coconut and melted butter only until combined. Pour into prepared baking pan. Bake for about 30 minutes or until tester inserted in middle comes out clean. Let cool completely.

Strawberry layer:

  • 1/2 organic lemon, zest and juice
  • 250 g strawberries
  • 2 tbsp cornstarch
  • 3 tbsp water

-Puree strawberries, lemon juice and zest. Mix together well cornstarch and water, add to strawberry puree. Over medium heat bring puree to a boil, and let cook for about 3 minutes. Remove from heat and let cool down, then put in fridge.

Coconut Mascarpone Cream:

  • 500 g mascarpone
  • 150 ml coconut cream
  • 100 ml honey, plus 2 tbsp
  • 350 ml whipped cream
  • 1 packet vanilla sugar
  • 2 pouches unflavored gelatin
  • 75 g coconut, shredded unsweetened

-Mix together mascarpone, coconut cream and honey, add shredded coconut. Prepare gelatin as directed. Add a few tablespoons of the mascarpone cream to the gelatin and mix, then add it to the rest of the cream. Whip whipping cream until stiff, add 2 tbsp honey or sugar, whisk again then fold gently under the mascarpone cream. Cover and leave in fridge until cake has completely cooled down.

Extras and Decoration: 

  • Coconut liquor, Rum, Kirsch Schnapps…(optional, leave out if you have little kids eating)
  • 100 ml whipped cream
  • 250 g strawberries

-Place cake on a plate or cake stand. Drizzle some liquor on top. Place and close cake ring back around the cake. Spoon some of the strawberry puree into middle leaving a 2 cm space around. Cover with 2/3 of the mascarpone cream, spread evenly. Mix rest of puree with remaining mascarpone cream. Spoon onto cake then gently swirl, not going to deep until you have a desired look, kind of like a marbled look. Let set in refrigerator overnight.

-Carefully remove cake ring. I used a hot knive to go around first, to loosen it a bit.

-Decorate with whipped cream, strawberries and some shredded coconut if desired, to your liking:)

–you can use regular sugar to replace the coconut sugar and the honey–

 

Recipe by Ursula, A little Swiss a little Canadian

 

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I wish you all a great weekend! Happy long weekend for those in Europe (Pfingsten)!

Enjoy!

Ursula

 

 

You can find me on Instagram @littleswisslittlecanadian

 

Lemon Cake

We`ve been having very nice and warm days, with some thunderstorms in between, but overall we can`t complain. I really enjoy the warmer weather!!

I truly love lemons; in my morning water, in desserts, and just the bright yellow color:) I have made this refreshing, lemony cake many times before, it is so yummy!

 

The lemon balm is from my herb garden, which I have been passionately taken care of for many years now:) I love smelling and using all the different herbs;)

Recipe is adapted from: the best of milk calendar recipes, Desserts&Entertaining

 Lemon Cake

  • 1 ⁄ 2 cup butter
  • 2 1 ⁄ 2 cups sugar
  • 2 eggs
  • 1 ⁄4 cup plain yogurt
  • grated rind of 2 medium organic lemons
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup milk
  • 1 ⁄ 2 cup fresh lemon juice

-Preheat oven to 350F ⁄180C. Grease and flour a 10-inch (3 L) Bundt pan or 13X9-inch (3 L) cake pan.

-In a large bowl, using electric mixer, beat butter with 2 cups of the sugar until light and fluffy; beat in eggs, yogurt and lemon rind.

-In a separate bowl, stir flour with baking powder. Stir into egg mixture alternating with milk.

-Spoon into prepared pan. Bake for 50 min. or until tester inserted in center comes out clean.

-Stir remaining sugar with the lemon juice until dissolved. Invert cake onto rimmed plate then, using a toothpick, poke 1-inch deep holes in top. Drizzle lemon mixture over cake. Let cool.

 

— I did use coconut sugar for the cake batter and a lemon and honey mixture to drizzle. Decorate with fresh lemon balm and lemons.–

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Enjoy!

 

Ursula

 

 

You can find me on Instagram: @littleswisslittecanadian

 

 

 

Bee Sting Cake/Bienenstich

Hi there, I am finally back! I’ve had a wonderful trip to Switzerland-visiting my family, I really really enjoyed it:)

I thought you might like to see some photos I took:

 

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Lake Thun

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Eiger, Moench, Jungfraujoch

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Beatenbucht, Lake Thun

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Schloss/Castle Schoenau

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Spitzbub Cookie

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Nussgipfel

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Bienenstich/Bee Sting Cake

Seeing all the yummy stuff over there, I thought of making Bienenstich, Bee Sting Cake. A famous German Cake.

 

Bienenstich

Yeast Dough

  • 250 g all-purpose unbleached flour
  • 1/2 tsp salt
  • 2 tbsp sugar or honey
  • 50 g soft butter
  • 1 tbsp quick instant yeast
  • 200 ml milk, warm
  • 1 egg

For the topping:

  • 50 g butter
  • 2-3 tbsp honey
  • 1 tbsp milk
  • 100 g almond shavings

Vanilla Pastry Cream:

  • 3 tbsp corn starch
  • 400 ml milk
  • 3 tbsp sugar or honey
  • 2 eggs
  • 1 vanilla pod

For the dough: In a bowl mix together flour, salt, sugar, add butter and mix well. Add Yeast, milk and egg. Knead dough well until smooth dough forms. Cover bowl with a plastic wrap and let rise until doubled in size.

For the Almond topping: In a small saucepan over medium heat, mix together butter, honey, milk and almonds until warm, remove from heat.

For the pastry cream: In a medium saucepan mix together, and bring the milk, corn starch, sugar, egg and vanilla pod to a boil, while whisking. Remove from heat, pour into a bowl, cover with a plastic wrap touching the cream to prevent a “skin” forming on top. Let cool down a bit then put in the fridge until set.

-Preheat oven to 350F/180C. You can use a round cake pan or a square pan.  Line with parchment paper.

-Roll out dough to fit the pan, let rise again. Cover with almond topping and bake for about 30 minutes. Let cool completely.

-Cut cake in half. Spread pastry cream on bottom then cover with top. Cut in desired slices. Store in Refrigerator.

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Enjoy!

Ursula

 

 

Follow me on Instagram: #littleswisslittlecanadian