ABOUT HOME AND A STRAWBERRY BISCUIT CAKE
Maybe it is because I am currently moving and I have to leave the appartement I was living in for the past 3 years and it is putting me a little in a kind of melancholic feeling. Moving it always does. But it is making me wonder about the meaning of “home”. What does it mean for me? I always thought that it was a special place, a house or appartement I was living in or grew up in. And maybe thats why I always end up being sad about goodbyes or leaving places. Although I know that I need this sometimes. A good kind of change. New fresh wind in the air and your soul.
They say that home is where the heart is. I certainly think that there is so much truth in it. And the more I think about it. The more I realizie that home is really that special place in your heart. A place for yourself, for loved ones, memories and places from the past. It can be everywhere, in everyone and everything. As much as I feel lost these days or even for the past few months. There is one particular special thing which is always giving me the feeling of home no matter where I am currently living. And that’s my dog Capper. As stupid as it may sound to you. But it’s true. No matter what live is giving me. I can always count on his unconditional love and faithfulness. So as long as I have him in my heart, I will be OK.
Nevertheless there will be forever those memories in us that connect us with our childhood and the place we were born in and grew up in. I spent my childhood in Trier. A small city in Germany. By the way the oldest of Germany. Although I have that feeling and restlessness inside of me. Trier surely has its beautiful places that I love to see frequently. The forest is one of them. As much as I love my other “home” Mallorca (that’s another topic and another blog post), the woods I always miss when I am there. That moody kind of forest. Quiet and peacful. Oh so much love for it. I could go on for hours talking about the beautiness of a forest. But I won’t.
As I mentioned before that memories can also mean a special kind of home for us. And what are those childhood memories without our mom’s traditional recieps? We all have these recipes that bring back all those sweet memories of childhood, don’t we? I certainly have. And this Strawberry biscuit cake is one of them. My mom used to make it when I was little during strawberry season. Always around Jund and July. I remember those Sundays. After spending the whole day outside enjoying every minute of a warm and sunny summer day. Coming home and eating a delicious piece of that homemade soft biscuit that was topped with sugared and glazed strawberries and whipped cream. If you think I will give you now that original recipe. I am sorry, but I won’t. What you’ll get from me is a healthier version. Well, it is made without granulated sugar, but with Agave syrup. Won’t make anything about the delicious taste. Promised. And instead of whipped cream I made a sweet Quark/yogurt topping with a lime and elderflower flavor. Of course I used strawberries from the local farmer which are so good. Always have to support locals as much as possible.
STRAWBERRY BISCUIT CAKE WITH ELDERFLOWER & LIME QUARK/YOGURT TOPPING
Recipe for a small round baking pan ∅18cm (thicker biscuit) also usable for a bigger baking pan (26cm), serves 8
For the biscuit
- 3 eggs
- 125 Agave syrup
- 75 g flour
- 50 g corn starch
- 1 pinch baking powder
- 1 (non-treated) lime (for biscuit & topping)
For the topping
- 300 g strawberries
- 300 g Quark (optional Skyr or Mascarpone works as well)
- 2 tbsp. yogurt
- 1 vanilla pod
- juice of 1 lime
- 2-3 tbsp. agave syrup
- 1 branch of elderflower blossom
For the biscuit
- Preheat oven to 175ºC.
- Seperate egg yolk and egg white into different bowls. The bowl with egg whites should be a clean big mixing bowl.
- On high speed beat egg whites until stiff.
- Add agave syrup slowly and continue beating the mixture until well-combined. Don’t overbeat.
- Gradually add egg yolks and stir until combined.
- In a seperate bowl mix together flour, corn starch and baking powder.
- Through a sieve fold in the flour mixture.
- Last but not least add half of the grated lime peel and combine all ingredients.
- Cover the bottom of your baking pan with baking paper and grease the edges of the pan with oil (I like to use coconut oil).
- Fill the biscuit batter into baking pan and bake for about 10-12 minutes. If you are using a smaller baking pan it may take even 13-15 minutes, because the batter has more mass. Check on the cake regulary and remove from the when getting light golden brown and a toothpick comes out clean.
- Let cool and set aside.
For the Quark/yogurt topping & strawberries
- In a bowl mix together Quark (optional Mascarpone or Skyr) & yogurt with lime juice (half of 1 lime), vanilla pod & agave syrup. Stir mixture until all ingredients are combiend. To get a more solid mixture, store in the fridge while biscuit is cooling down to set.
- Wash the strawberries, remove the green stalks and cut into quarters.
- In another bowl use the other half of lime juice and trickle over strawberries.
- Remove the white little elderflower blossoms from stalks and chop into smaller peaces or leave as they are. Add to strawberries and combine.
- Remove Quark mixture from the fridge. Maybe stir again once or twice. Remove biscuit from baking pan and move on a plate or cake stand. Assemble Quark mixture evenly.
- Top with strawberries. Optional decorate with elderflower blossoms.
- Serve & enjoy!