Several Years ago I received a cookbook that features 200 year old recipes from the beautiful Emmental region in Switzerland. If your wondering-yes, this is the region were the Emmentaler Cheese is from:)
Many recipes are well known dishes in today’s households. I am used to eat and prepare baked apples filled with ground hazelnuts, brown sugar and cinnamon. Such a classic!
Topped with Meringue, my kids thought these look a little bit like snowballs:)
In the book these are called Snow-Apples/Schnee-Aepfel.
- 4 apples
- jam of your liking (I used red currant)
- 1 or 2 eggwhites
-Preheat oven to 375F/190C
-Peel apples (I left the skin on), cut out the cores. Place apples in a baking dish.
-Fill holes with jam. Cover the bottom of your dish with some juice.
-Bake in oven for about 40 min. or until soft.
-Whip one or two egg-whites until soft peaks form, add sugar and keep whisking until shiny.
-Top apples with Meringue and bake 10 minutes, or until lightly brown.
–I used 2 egg whites which gave the snowball effect;)–
–I prepared the meringue with honey–
Recipe from the book: Aemmitaler Chuchi.
I have fond memories of visiting my Grandparents on Sundays. We did not live that close by, so it was always nice to see them occasionally. My Grandmother was a very talented cook and we were always spoiled! Somehow I still find it special to have a nice meal and a homemade cake or any dessert on Sundays. Of course that doesn’t happen every Sunday here, I also like to relax a bit;) The Swiss Marble Cake is just perfect. Easy, quick, simple and delicious! All time favorite!
Swiss Marble Cake
125g butter, soft
1 pinch sea salt
1/2 tblsp vanilla sugar or vanilla extract
250g unbleached flour
1 tblsp baking powder
3-4 tblsp chocolate powder
1-2 tblsp milk
Preheat oven to 350F/180C. Line a loaf pan with parchment paper.
In a large bowl, cream butter, beat in eggs, sugar and salt. Add vanilla and milk, mix well. Sift flour, add baking powder and stir into wet ingredients until blended
Spoon half of the mixture into prepared pan. In remaining mixture, add chocolate powder and milk, mix well. Spoon over vanilla batter. With a fork make twirling motions through the batter for marble look.
Bake for 45 minutes on lower rack, or until tester inserted in center comes out clean.
Store in refrigerator for up to a week.
(Recipe from my old school cookbook, Tiptopf)