Baked Apple Pie with Pudding Filling | Bratapfelkuchen

It’s Saint Nicholas Day! Did you clean your shoes?

I used to think as a kid that you were only supposed to clean your shoes one day in the year – the night of December 5th. I now know it can happen more often but I find myself on the floor and cleaning all my shoes just that night every year.

Back when we were kids we usually had more than one pair out and of course the biggest boots we could find. Unfortunately we only had one pair filled. One boot was usually candy and chocolate and the other shoe was kinda boring with nuts, apples and if we were lucky an orange. But even though this wasn’t too exciting I was so sad when one year my apple was missing.

baked apple pie | bratapfelkuchen

Today I didn’t find an apple in my shoe. It’s ok though. In case you didn’t have one let me share this wonderful baked apple pie | Bratapfelkuchen recipe with you. It is wonderful. And even though quite heavy it doesn’t feel like it and is nice change in all the ginger bread and chocolate-sugar covered cookies.

Ingredients for the dough

♥ 250g flour
♥ 100g sugar (I only used 70g)
♥ 150g butter
♥ 1 egg
♥ 1/2 tsp baking powder

Ingredients for the filling

♥ 8 small apples
♥ 1 glass of cranberries (I used dried cranberries)
♥ 125g marzipan (optional)
♥ 2 packages of vanilla pudding pullover for cooking
♥ 250 ml milk
♥ 500 ml cream
♥ 125 ml sugar ( I used 100g)
♥ 1 package of vanilla sugar
♥ 1 tbs powdered sugar
♥ almonds

baked apple pie | bratapfelkuchen top

Now lets get baking:

  1. Combine all ingredients for the dough. Wrap in plastic and cool about 30 min in the fridge. Then put the dough in your baking pan and don’t forget to go up the sides. Just like any pie.
  2. Peel your apples and use this fancy tool to make holes * in the middle of an apple. When you are done fill with marzipan and cranberries and almonds. Place apples on your dough.
  3. Heat milk, cream, sugar, vanilla sugar and pudding powder in a pot and stir continuously until boiling. Remove from heat and pour over your apples so the gaps are filled. Add a bit of brown sugar and almonds.
  4. Bake in preheated oven (180°C / 350°F) for 40-50 minutes. Let cool for 4-5 hours before serving.

I am usually no fan of pudding in my cake but this one is a great exception. What is your favorite cake during advent?

Happy St. Nicholas and cake munching,

Tobia

PS: and don’t forget to enter my give-away for a self-created calendar or notebook.

Very Chewy Pecan Brownies { Brownie Quest }

Hey there,

That I am a chocoholic is no secret. That I love me some brownies isn’t either since I started the brownie quest. The brownies were much needed the morning after I was laid off work. And not even I can eat an entire pan on my own and they were sitting on the counter for three days with temperatures high in the 30ies. The last bite was still so moist and yummy! I say that’s making it a contender and a reason to pass on this recipe!

chewy pecan brownies

What you need for those Chewy Pecan Brownies:

♥ 200 g dark chocolate
♥ 250 g butter
♥ 300 g sugar
♥ 4 eggs
♥ 125 g flour
♥ 1/2 tsp baking powder
♥ 45 g cocoa
♥ a handful pecans, shredded

very chewy pecan brownies

1. Preheat oven to 160°C

2. Melt butter and chocolate and let cool.

3. Combine remaining ingredients and mix well. Add chocolate butter and nuts.

4. Fill dough in a greased or with baking paper lined pan (20×20 cm).

5. Bake for about 30-35 minutes.

So what is your favorite brownie recipe? Lets hear it!

Happy baking,

Tobia

Kermakakku – Finnish Sour Cream Cake

Today we celebrate!
Mr. ♥ and I are celebrating our first wedding anniversary today. Oh what a great day we had a year ago. Curious? Read more here.

And for every celebration you need a cake! A Kermakakku!

Kermakakku - Fisnish Sour Cream Cake

Now you might wonder why I baked a very unspectacular cake?! It’s a Finnish cake. So what, you might wonder…
A year ago we were surprised with a really great and amazing gift: a surprise honeymoon to Finland. To the arctic circle with ice hotel and glass igloo and reindeers and huskies! It was a great trip. And today we start a tiny trip to Finland by having cake.

Kermakakku - Fisnish Sour Cream Cake

Ingredients:

2 eggs
2 cup(s) sugar
470g sour cream or clotted cream (1 pint)
2 3/4 cup(s) flour
1/2 Tsp cardamom
1 Tsp cinnamon
1/2 Tbs baking soda
1/2 Tsp salt
2-3 drops almond flavor, alt. 3 Tbs amaretto

Kermakakku - Fisnish Sour Cream Cake

Directions:

1. Cream the eggs, sugar, sour cream, almond, and ground cardamom.

2. Sift together the flour, salt, soda, cinnamon and mix with egg mixture.

3. Butter a tube or Bundt pan and sprinkle with granulated sugar.

4. Pour batter into pan.

5. Bake at 350° for 1hour or until toothpick comes out clean.

6. Cool before removing from pan.

7. Sprinkle turned out cake with powdered sugar.

Kermakakku - Fisnish Sour Cream Cake

Now make this cake and come back next Saturday and I take you on a trip through Finland’s north.

Happy baking,

Tobia

When grandpa counts blueberries
* blueberry cream cheese cake *

blueberry cream cheese cake

Uups, I kinda got lost in my real life but I am back with a story and a recipe…

Back when I was a child we were all (my cousins, sisters, parents and grandparents) eagerly waiting until the first blueberries where ripe and could be picked in the forest. It was such an effort to actually have an entire glass full and when we picked them they usually didn‘t end up in the jar. So in the end only my grandpa worked while we were goofing off in the forest looking here and there and turning every leaf around and being awed by nature. He could tell you if they where bigger than last year or not. We never believed him but asked how he knew. He actually counted them. Yes he did. He always knew how many blueberries fitted in a jar. It‘s not the only thing he did count – mushrooms, walnuts, potatoes… – he always told you what he harvested or picked in the forest. I guess that comes with working in the tax office – it must be a habit to count everything and make statistics.
Edit: While eating the cake he told me that a glass jar of blueberries usually holds 800 berries. Wow!

My favorite times are sitting at grandmas table and having my most favorite meal „Hefeklöse mit Blaubeeren“ yeast dumblings with blueberries. Oh what memories. My sister and I fought big battles who could eat the most dumblings and who ended up with the darkest and bluest tongue. I always won the tongue contest. And knowing how much time my grandpa put into the picking of the blueberries it‘s amazing how many times we had blueberries at my grandmas.

blueberry cream cheese cake

So when I had a day off and it fell right on my grandpas 89th birthday it didn‘t really take me too long to figure out what kinda cake I was going to make. It needed to be soft (chewing is an issue) not to sweet (diabetes) and something special (HA blueberries).

I ended up mixing together three of my recipies. I am a bit proud how it turned out.

blueberry cream cheese cake

So here it is: Grandpas special Blueberry Cream Cheese Cake

First of all I am giving away my aunts secret and best recipe for any biscuit dough there is. I never use any other:

125 g butter
125 g flour
125 g sugar
2 eggs

Mix all together and make sure there are no lumps. Put in a round cake pan (diameter 28 cm) and bake 15-20 min (circulating air mode). Let the biscuit cool completely and cut lengthwise into half so you end up with two cake bases.

For the cream cheese filling:

400 g cream cheese
600 g yoghurt
200 g whipping cream
150 g sugar
12 squares of gelatin, white

Combine cream cheese, yoghurt and sugar until you have a smooth mixture. Prepare gelatin according to instructions on the packaging and fold into cream.

When the cream starts to set fold in whipping cream. Now spread half of the cream on top of one of the cake bases. Put the second cake base on top and repeat the cream spreading process. Now it needs to get into the fridge for at least 4 hours – better overnight.

Now lets get some color into the cake and prepare the Blueberry Topping:

1 jar of blueberries
6 squares of gelatin, red

Heat up the juice of the blueberries (if using fresh ones use approx 500 ml of red juice of your choice) and add spices of your liking. I used a vanilla pod and a pinch of cloves. Let simmer for about 20 min and then cool off – you could easily leave it overnight so the juice can soak up all the spices.

Now prepare gelatin as said on packaging instruction using the blueberry juice. Once it starts to set add the berries and wait just a bit longer until the juice mixture can still be poured but is almost set. Add on top of your cake. Make sure to use a cake ring otherwise the blueberries are everywhere but your cake ;-) Let cool until mixture is completely set.

 

blueberry cream cheese cake

I know it‘s a bit of an effort to make this cake but it is so worth it. And you can buy the blueberries if you want. I did.

blueberry cream cheese cake

Let me know how you cake turned out. And did you ever go blueberry picking or am I the only one with such an childhood memory?

Healthy Zucchini Brownie { Brownie Quest }

zucchini brownie

Remember my brownie quest? I am close…
Well I bet you can always find another interesting recipe but this one is yummy. I’ve read lately quite a few recipes with banana, avocado or zucchini in them and always wondered how they taste. So when my cousin threw her birthday party I had an excuse to try out something new. I used this recipe.

I am a dough eater! I just love going into the bowl and scraping and licking every tiny bit of dough out of it. Back when I was a kid my mom used to give me the bowl and it was the best part of backing. Nothing really changed except now I can dip my spoon into the dough before. Gotta see if all ingredients are in there, right?

zucchini brownieSo when I tasted this dough I wasn’t really euphoric. You could clearly taste the zucchini. Duh… But it tasted a bit too healthy. I mean come on it’s a brownie! So I was really surprised when I had the first bite of the baked brownie.

And let me tell ya: I just loved it. So soft and moist. And so chocolaty. It’s a really good combination… And then the fudge frosting…. ohhhh my gooooodness. Yum. I could have eaten the entire batch. Without cake.

zucchini brownie

So I will definitely make this one again. Maybe throw in some coconut or make a winter version with nutmeg and cinnamon. Or a spring version with raspberries, or….. You see where I am going with this?! Oh well I keep on dreaming of this brownie. Because there is none left. Nowhere. How sad…

Cheers, Tobia