PLUM COCONUT TARTE WITH HAZELNUT CINNAMON CRUMBLE

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With my all time favorite plum coconut tarte recipe I am going to say goodbye to Summer and say a very warm welcoming hello to Autumn. These beautiful blue and purple plums were to die for. Although I wished to eat them all by myself, I decided to not be so selfish in this case and made a cake out of them that I could share with my family and you. 

This recipe is inspired by a plum cake that is traditionally baked in Germany starting with the season. Of course, there are many different recipes, but we really like crumbles – Streusel and also love to put whipped cream on top. As this is a healthier version, I didn´t serve it with cream. But that is totally up to you. The batter is so soft and the crumbles are super crunchy and moist, that there is no extra cream needed. Most cakes with Streusel I know are often a bit dry, but not this recipe. The coconut oil does make a great job in there.

Summer in Germany started quite early this year and left as quick as it arrived. We had a lot of rainy days here. Which was great for the plants and my pumpkins in the garden. They are growing so well and I am super proud. But you will see for yourself very soon. 

While walking outside these last couple days I could smell the season changing. I really love that about autumn. That fresh breeze of wind that blows around the air. Leaves of the trees slowly changing their colors. All these apples, pears and other delicious seasonal fruits that are soon ready to be harvested. And not to forget all these PUMPKIN. Oh I love this season. 

In the beginning of the year I was so super motivated and full of ideas of recipes and photography that I was sure 2017 is going to be just great. But I had to find out that my beginning of the year was just in my head super creative. Until now I was only head planning, but didn´t accomplish too much. That´s how it is. As you say, creativity can  not be forced. I was learning the hard way. Not being so hard on myself, I now think it was just that I haven´t been inspired by summer as I am from autumn and winter. To make it short. With this recipe and slowly starting a new season, I am now back with delicious recipes that I will be so happy to share with you ASAP. 

This is a recipe I know for quite a while now and baked it quite often. Sure it would not be my recipe, if I didn´t put a little personal note into it. In other words, just a healthier version of this plum tarte. Instead of butter I used coconut oil which matches perfectly with the plums. I replaced the sugar with maple syrup, that I really love lately. It adds a herb and aromatic taste to it. But of course, feel free to replace coconut oil and maple syrup to butter and brown sugar in the exact same amount as in the recipe.

I put a lot of love and passion into this post – recipe and really hope that you like it. I was shooting two days until I had the result I came up with in my head and until I was content with the photography. Don´t hesitate to contact me in case you have any questions about the recipe! Otherwise have fun with trying out this recipe. The playlist above is that kind of music I like to listen to while baking and having a glass of red wine 🙂

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PLUM COCONUT TARTE WITH HAZELNUT CINNAMON CRUMBLES

Ingredients

  • 270 g flour
  • 200 g coconut oil
  • 1 pinch of salt
  • 150 g maple syrup
  • 1 tbsp. iced water
  • 50 g grounded hazelnuts
  • 80 g chopped hazelnuts
  • 2 tsp cinnamon
  • peel of 1 bio lemon
  • 250 g Quark
  • 2 eggs
  • 1 pckg. vanilla sugar
  • 1 pckg. vanilla pudding powder
  • 500 g baking beans (to pre-bake)
  • 1000 kg plums (Zwetschgen)

Directions

Helpful advises:
To prepare the pastry remember that is has to rest at least 1 hour in the fridge. Also calculate blind baking time. To minimize your stress time, you can prepare the pastry a day before and simply store it in the fridge or even in the freezer. If you decide to let it rest in the freezer, make sure not to forget taking out the pastry at least 30 minutes before starting to bake. Otherwise it will be too hard to roll out.
You will find out that the pastry is very soft. That is because of the coconut oil. But that will guaranty a super delicious softly melting and crunchy cake bottom.

COCONUT PASTRY

  1. Preheat oven to 180° C.
  2. In a bowl mix together 190 g flour, 120 g coconut oil (in cubes), 1 pinch of salt, 40 maple syrup with 1 tbsp iced water.
  3. Knead a smooth batter out of ingredients by using your hands or with a food processor.
  4. Form the batter into a ball and wrap it into cling film. Let it rest in the fridge for at least one hour.
  5. While batter is resting, wash your plums, remove the seeds and cut into quarters. Set aside.
  6. Well grease your (tarte) baking pan with coconut oil (or butter)
  7. On a floured surface, roll out your batter in a round form in the size of your baking pan. Cover the pan with the pastry dough and press it evenly into the pan by using your hands.
  8. Go on with pressing the dough up to the edges evenly. Make sure to have a nice edge.
  9. With a folk prick a few times into your pastry dough – helps to prevent bubbles.
  10. Put it in the freezer for another 15 minutes.
  11. After cooling time cover the pastry with baking paper and fill it up with baking beans.
  12. Pre-bake pastry for about 12 minutes. Remove from the oven when it´s light gold brown. Let cool. Don´t worry if it is flaky and soft. It will be wonderful when the cake is completed.
  13. Carefully remove baking beans and paper.

HAZELNUT CINNAMON CRUMBLE MIXTURE

  1. In a medium bowl mix 80 g flour, 70 g maple syrup
  1. In a bowl mix together 80 g butter (in cubes), 80 g brown sugar, 80 g flour, chopped & grounded hazelnuts, cinnamon.
  2. Form Streusel by kneading the dough with your hands.
  3. Put your Streusel dough in the fridge (in bowl). Let them cool and rest while you prepare the vanilla mixture.

VANILLA MIXTURE

  1. In a bowl mix together Quark, eggs, vanilla sugar, powdered sugar (30 g), vanilla pudding powder & cardamom until creamy. Set aside.

COMPLETE

    1. Remove baking beans from your tarts.
    2. Divide the vanilla Quark mixture evenly and fill your tarts or tarte with it.
    3. Peel your pears and cut them into two. Remove the seeds.
    4. You should have 4 halfs now (using 4 tarts). Cut them into thin slices.
    5. Spread them evenly over your cake. Press them gently into your vanilla mixture. I was using 4 tarts, so I sliced respectively one half of the pears that fitted perfectly for each tarte. When you are using one big tarte you can spread them as you want.
    6. Cover now your tarte/s with the Streusel. I left the area where the pears where out. But thats optional and totally up to you.
    7. Slightly press the Streusel onto your cake.
    8. Bake them for another 30-35 mintues. When Streusel start to get brown your tarte/s is ready to enjoy.
    9. Put a ball of vanilla ice cream or whipped cream on it.
    10. Listo!

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Tangerine biscuit layer cake with gingerbread spices & Italian meringue frosting


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I always loved the idea of writing a blog about my favorite sweet recipes and pretty photography of what I created. Baking was always fun to me since I was little and it still makes me enormously happy when I see smiling faces from people that eat something I made. Sometimes I catch myself trying to read their mind by analyzing their facial expressions, to see whether they like it or not. Continue reading “Tangerine biscuit layer cake with gingerbread spices & Italian meringue frosting”

Pear vanilla tarts with cardamom & hazelnut cinnamon Streusel

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This is a recipe I wanted to share with you for a long time now. But I was waiting for the best moment to come. And that was autumn. Now that the fresh season has arrived in its fullest, the time is right to hand over this delicious pear vanilla tarte with cardamom & cinnamon hazelnut Streusel. This tarte is perfect if you want to bake something with seasonal fruits such as plums, apples or in my case pears. They all work with it. Continue reading “Pear vanilla tarts with cardamom & hazelnut cinnamon Streusel”

Pumpkin cupcakes with Mascarpone frosting & cranberry sauce

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When it comes to Autumn I immediately start to think about pumpkin and the huge number of recipes I know. Unfortunately there is too little time to share all of them at the same time with you what I wished to do. So we, or I, have to be patient. One recipe at a time. Now is the perfect moment to share with you one of my favorite recipes that contain pumpkin. Pumpkin cupcakes with Mascarpone frosting and cranberry sauce. They are delicious, trust me. The spices in it make them taste like autumn and the Mascarpone frosting is the perfect combination topped with a sweet cranberry sauce. Continue reading “Pumpkin cupcakes with Mascarpone frosting & cranberry sauce”

German apple cake with cinnamon sugar – Tarta de manzana alemán con azúcar de canela

 

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When I took a long walk these days to capture the last late summer sunbeams and to pick a few apples for a cake, I realized that fall has officially arrived. It is that very special light that shines through the trees and their leaves and that leaves a warm feeling on your skin and soul. Yup, a new season is here. Continue reading “German apple cake with cinnamon sugar – Tarta de manzana alemán con azúcar de canela”

Almond citrus cake with salted dulce de leche – A Mallorca love story

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When I decided to leave Germany in 2008 for an uncertain time to work and live on Mallorca, I never imagined what was going to expect me. But that´s what life is about, right? Jumping into the unknown, going on adventures and to just live. Being open for everything that is coming and welcome everyone you meet with arms wide open. Continue reading “Almond citrus cake with salted dulce de leche – A Mallorca love story”

Almond peach cake with minted Ricotta

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Almond peach cake with minted Ricotta & peach topping

This is a summer recipe. My almond peach cake with minted Ricotta and slices of peaches on top. In Germany the summer showed up very (very) rarely this year. Not that I am surprised about that fact. But deep inside of me I was hoping to have at last a few weeks sunshine and pretend to have a “summer” in Germany. I am not complaining…

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But well, last week there has been a short period where the sun was shining all day and it was almost 40 degrees outside. These temperatures and the sun inspired me to come up with this recipe. I had still of the Moroccan mint left from my previous blog post. I wanted to do something minty again. But this time it should be a cake. I had to bring one for a birthday actually. So perfect occasion to try something new.

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Since I am eating a lot (really a lot) of peaches the last days, I wanted to bring them together. Mint & peach together tastes so good. This recipe should be a refreshing and fruity summer cake. Slices of fresh peaches from the market and minted Ricotta cream based on a fluffy almond cake. I hope I got you on that point…

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With the new recipe in mind I went to the local market here in town and got a lot of delicious looking peaches. At home I put this recipe together. It is not too complicated to prepare and a really refreshing cake with a lot of peaches & mint flavor. Because I do like to add marmalade to my cakes, this recipe again contains peach marmalade. I hope you like my recipe and try it out as long summer is around…

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Almond peach cake with minted Ricotta & peach topping

Recipe for a 26 cm round baking pan / makes 12 serves

INGREDIENTS

cake

  • 3 eggs
  • 2 pckg. Bourbon vanilla sugar
  • 1 cup sour cream
  • 1 3/4 flour
  • 1/4 cornstarch
  • 1 cup grounded almonds
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 12 tbsp (1 1/2 stick or 200 g) butter room temperature
  • 1 sliced & pealed peach
  • 3 tbsp peach marmalade

 

minted Ricotta

  • 100 g butter (softened)
  • 250 g cream cheese (room temperature)
  • 250 g Ricotta cheese
  • 1 bunch of chopped fresh mint
  • 1 1/4 icing sugar
  • 1 pckg. Bourbon vanilla sugar
  • zest of 1/2 lime

 

mint peach topping

  • 2 big peaches
  • juice of 1 lime
  • 2 tbsp sugar
  • 1 bunch of mint (chopped)
  • 2 tbsp almond slices

 

PREPARATION

cake

  1. Preheat oven to 175° and grease & sugar a 26cm round baking pan.
  2. In a bowl mix flour, cornstarch, almonds, baking powder & salt. Make sure to mix these ingredients very well! Set aside.
  3. Cut the butter (room temperature) into pieces and gradually add to the flour mixture. To get the perfect consistence I worked the batter with my hands. You can use a mixer as well. It should have a sand like texture. No big crumbles.
  4. In another big bowl beat eggs with sugar, vanilla sugar & sour cream until foamy.
  5. Add now one half of the flour mixture slowly until combined. Go on with adding the second half until completely mixed together.
  6. Pour the batter evenly into your baking pan.
  7. Peal & cut 1 peach into 0,5 pieces and spread around over your batter. Lightly press the slices into the cake.
  8. Bake the cake for about 3o minutes. After this time check on your cake. When a toothpick comes out clean it is ready to take out. If not bake for another additional 1o minutes.
  9. While cake is still warm slowly heat up the peach marmalade in a small pan and spread over the cake layer. It will soak in and just make the batter a little special.

 

Mint peach topping

  1. Cut 2 peaches into 0,5 cm pieces. Put them in a bowl.
  2. Add the mint, sugar & lime juice. Mix slightly. Let fruits soak in the fridge while baking time.

Ricotta cream

Note: To get a creamy consistence make sure that your butter is really softened. As well cream cheese and Ricotta. One hour before preparing cream take it out of the fridge. When they are too cold you´ll get crumbles in your topping. You don´t want that!
  1. In a bowl beat the softened butter until creamy.
  2. Add the cream cheese and Ricotta. Beat until combined.
  3. Now add the lime zest and vanilla sugar. Sieve in the icing sugar. Mix all ingredients well.
  4. Finally add the chopped mint. Put in the fridge until it is ready to spread over the cake. It will get more solid after cooling time.

Decorating

  1. When the cake is completely cold start to spread evenly the Ricotta cream over the cake.
  2. Give your peach slices into a sieve to get the water out. Now distribute them in a circle line over the cake.
  3. In a pan slowly roast the almond slices until gold brown. Spread over your cake. It is ready to serve and enjoy now.

Listo!

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TIRAMISU CHOCOLATE LAYER CAKE WITH CHERRY MARMALADE

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La dolce Vita. That is what this Tiramisu chocolate layer cake tastes like. Being a bit proud of myself I want to share with you this recipe. I didn´t get this recipe somewhere. I just mixed it up a little bit, because I wanted to create a cake myself. This recipe is not too difficult to make and for me the combination of chocolate cake and the typical Italian dessert is just right. Continue reading “TIRAMISU CHOCOLATE LAYER CAKE WITH CHERRY MARMALADE”