Vanille Kipferln (vanilla crescents)

Vanille Kipferln are traditional German shortbread crescents baked in Advent time. Pastry is more flaky than typical shortbread because of almonds addition. After baking crescents are stiff outside and crispy inside. They stay fresh for few days. Vanilla seeds from the vanilla bean give very clear, intensive vanilla flavour. Beware not to eat them all. Enjoy!

 

about 58-60 pieces (depending on size)

 

 Ingredients:

  • 2/3 cup + 2 tablespoons (180 g) softened butter
  • ½ cup + 1 tablespoon (90 g) icing sugar
  • 100 g almond flour
  • seeds of 1 vanilla bean
  • 1 teaspoon pure vanilla extract
  • 2 egg yolks
  • 1 ¾ cup (280 g) all purpose flour

 

 

 

Place all ingredients in the bowl of a stand mixer and mix until smooth, tight dough (the bowl should be almost clean). When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2-3 hours (or overnight).

After cooling time remove dough from the fridge. Tear away walnut size portions and fill with it crescents mould (one portion – one hole). If you do not owe special mould roll each portion with your fingers into a log shape and fold ends to create crescent. Prepared without mould cookies place on a baking tray lined with parchment paper.

Bake at 350°F (180°C) for 10 to 18 minutes (depending on the oven condition). The crescents should be lightly browned and set. Just after baking they are still tender and become hard when getting cold. Cool after baking on a wire rack. Dust with icing sugar before serving.

 

 

Category: Cookies.

Tags: Almonds, Vanilla.

Lemon cake layered with lemon curd covered with Swiss meringue

I always wanted to make cake fully covered with meringue so here it is. As you may guess the meringue is quite sweet hence I choose the lemon as core taste for the cake - for the sponge and for the frosting as well. This combo is very successful because firstly the meringue seems to be not too sweet and secondly pairings of sweet and sour flavours are very delicious. If you like such combos I truly recommend you to try it but please do not cover with meringue sweet cakes. Enjoy!

 

3 sandwich pans ø 7 inch

 

 Ingredients for sponges:

  • 2/3 cup (150 g) softened butter
  • ¾ cup (150 g) granulated sugar
  • 3 eggs
  • 1 cup minus 1 tablespoon (150 g) all purpose (plain)flour
  • 3 teaspoons baking powder
  • 1 ½ tablespoons sour cream
  • 1 ½ tablespoons lemon juice
  • zest of 1 lemon

Frosting:

  • 375 g mascarpone cheese
  • 7-8 tablespoons (all of the recipe below) lemon curd

Lemon curd:

  • 1 ½ lemons
  • ½ cup (100 g) sugar
  • ¼ cup (60 g) butter
  • 1 egg
  • 1 egg yolk

Swiss meringue:

  • 3 egg whites
  • ¾  cup (150 g) granulated sugar
  • pinch of salt

 

Lemon cake: preheat oven to 350 °F. Grease and line bottoms of pans.

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. Add lemon zest. In a separated bowl mix together flour and baking powder. Add flour mixture to butter mixture and mix until combined. Add sour cream and lemon juice and mix until incorporated. Divide dough evenly among prepared pans. Bake for 25-28 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely. 

Make lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

In a bowl of a stand mixer place mascarpone cheese and beat with whipping attachment until fluffy. Gradually add lemon curd, one tablespoon at the time, still beating. Once ready place to the fridge for ½ hour.

Set aside 2-3 tablespoons of prepared frosting. Place the first sponge on a serving plate. Spread over ½ remaining mascarpone frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Spread the spared frosting over the top and sides of the cake.  Place to the fridge to set.

Make meringue: place egg whites with sugar in a bowl. Place the bowl over the pan with boiling water. Still heating the bowl beat the egg mixture with a fork until sugar has dissolved. Transfer the bowl to the stand mixer and beat meringue until stiff and glossy and the bowl return to the room temperature (about 10 minutes). During beating add salt.

Spread meringue over the top and sides of the cake creating waves and burn with a blow torch. Serve immediately. Meringue covered cake store outside the fridge.

 

 

 

 Category: Layered.

Tags: lemon, meringue.

Leaf hand pies with hazelnuts and figs

Hand pies are usually baked as round or rectangular shaped cookies. I decided to shape them as leaves for more fun and Autumn styling. Every pie is big enough to be comfortable held in your hand. The filling is quite thick so does not leak outside and made of hazelnuts and dried figs. You may bake them in every shape but I think leaves are now so on mood. Enjoy!

 

about 14 pieces (leaf about 4 x 4 inch)

 

Ingredients for the base:

  • 2/3 cup (150g) softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2  cups (320g) all purpose flour

Filling:

  • 1 cup (240g) hazelnuts
  • 7-8 dried figs
  • 1/3 cup (70g) sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Topping:

  • 1 egg (divided into yolk and white)
  • 1 tablespoon milk
  • 1 tablespoons granulated sugar

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: chop nuts finely. Cut figs into small pieces with kitchen scissors. Add remaining ingredients and mix until combined.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Cut out leaves with cookie cutter. Re-roll the remaining pastry. Cut out leaves as the pastry last. On the half of leaves ‘draw’ veins with small knife. Make 2-3 small slashes. Place the filling on the second half of the leaves (without ‘drawing’) leaving empty border around outer edges. Brush edges with egg white and cover each leaf with filling with one leaf with veins. Beat the egg yolk with milk in a small bowl and brush the top of the leaves with. Sprinkle with granulated sugar. Place cookies on a baking tray lined with parchment paper and put the tray to the fridge until the oven is heated.

Bake at 375°F for 15 minutes (until the pastry is golden brown). Cool after baking on a wire rack.


 

Category: Pastries/tarts.

Tags: figs, hazelnut.

Mazarin tart with plums

Scandinavian Mazarin is a Northern version of French filling called frangipane (classic creamy mixture made of almonds, sugar and butter). The difference is that almond flour is replaced here by marzipan. The second difference is that the filling is twice sweeter because marzipan contains sugar added. After baking this filling is also a little different – not so tight like frangipane but more like a thick custard. Sour fruits are needed on the top to make the whole cake more harmonious, however if you are not fans of very sweet cakes I recommend to reduce the amount of sugar in the filling. I do not like so sweet cakes nevertheless I ate it with pleasure. Enjoy!

 

1 tart ø 10 inch

 

Ingredients for the base:

  • 2/3 cup (150g) softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2  cups (320g) all purpose flour

Filling:

  • 150 g marzipan (raw masse)
  • ½ cup (100g) sugar
  • ½ cup minus 1 tablespoon (100g) butter
  • 2 eggs
  • 3 tablespoons (21g) corn starch (corn flour)
  • 10-12 blue plums, halved and pitted

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: grate the marzipan on the big holes grater. Add all remaining ingredients except plums and mix together until smooth.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over the base. Arrange plums halves all over the filling (cut side up). Place the tart in the fridge until the oven is heated.

Bake at 350°F for 45 minutes (until the pastry is golden brown and the filling is set). Cool after baking on a wire rack. Dust with icing sugar before serving.


 

Category: Pastries/tarts.

Tags: almonds, marzipan, plums.

Easy cranberry cake with streusel

This is actually recipe for two cakes. Light modification of additions and you may choose your preferred flavour. The method and main ingredients are identical and additions change the cake into cranberry citrus or cranberry cinnamony and spices cake. The streusel on the top is similar and the difference is in added nuts and flavours. In both cases the cake is delicious and moist, stays fresh and soft. The cranberry fruits are clearly and sour delectable and they refreshing the whole taste. Enjoy!

 

round spring pan 9 inch

 

 Ingredients:

  • ½ (115g) cup butter, melted
  • 1 cup (200g) sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (240g) all purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (125ml, 78g) sour cream
  • ¼ cup (62ml) milk
  • 120 g fresh cranberries
  • cake 1. citrus: zest of 1 orange, zest of 1 lemon
  • cake 2. cinnamony: 2 teaspoons cinnamon, ½ teaspoon of each: ground allspices, cloves, anise

 Streusel:

  • ½ cup (80g) all purpose flour
  • ¼ cup (50g) sugar
  • pinch of salt
  • 3 tablespoons (45g) butter, melted
  • cake 1. citrus: ½ cup (120g) chopped walnuts, 1 teaspoon orange zest, 1 teaspoon lemon zest
  • cake 2. cinnamony: ½ cup (120g) chopped hazelnuts, 1/8 teaspoon of each: cinnamon, ground allspices, cloves, anise

Icing:

  • ½ cup (80g) icing sugar
  • cake 1. citrus: 3-4 tablespoons orange and lemon juice (mixed together)
  • cake 2. cinnamony: 3-4 tablespoons milk with ¼ teaspoon cinnamon

 

 

Preheat oven to 350°F. Line the bottom of the pan with parchment paper.

In a bowl of standing mixer stir together melted butter, sugar, eggs and vanilla extract. Add orange and lemon zest for cake 1. (citrus). Add flour, baking powder and salt and mix until incorporated. Add cinnamon and spices for cinnamon cake. Add sour cream and milk, mix until combined. Spoon the cake mixture to the prepared pan. Scatter washed cranberry fruits on the top in way they cover the whole top in one layer. Sprinkle the top with streusel (1. or 2. for desired taste of cake) to cover the fruit underneath. To make streusel just mix all ingredients together with appropriate additions for desired taste of cake. Bake (preferably in convection oven) about 45 minutes or a little longer (in traditional oven) - until the tooth pick inserted into the center comes out clean. Leave in the pan for 15 minutes then remove from the pan and cool on a wire rack. Before serving sprinkle the top with icing.

Make icing: beat icing sugar with juice (cake 1.) or milk (cake 2.) until smooth and thick but still liquid mixture.

 

 

 

 

 

 

 

 

 

 

The recipe comes from 'Bake from scratch' magazine however modified by me.

Category: Tea- and bundtcakes.

Tags: cinnamon, cranberry, hazelnut, lemon, orange, walnuts.