 | The last days were really warm and humid – it seems like summer is already here. And so it is time to start the ice cream season. In the lab we did already the first ice cream of summer, our favourite lemon yoghurt ice cream. After we spend a lot of time in a hot […] | |
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Sour cream – Curd Ice cream with Raspberries
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Salzekuchen
 | I like to watch the regional TV shows from other parts of germany because I always learn something new about this region. This time I learned about a pie called “Salzekuchen” in a TV show about the hessian kitchen. After a little search in the internet, I know now that Salzekuchen is also called Ploatz, […] | |
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Schwarzwälder Kirschcreme
 | A dessert made with curd (Quark) is always delicious and a good dessert for a potluck barbecue. The Schwarzwälder Kirschcreme I made for a barbecue at my colleagues home is a variation of the Schwarzwälder Kirschcreme a former Ph.d. student of us loved to make for those occasions. I refined the cream with some vanilla […] | |
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Curd Mousse
 | I liked to use second part of my oven roasted rhubarb in a delicious way, too. And when I saw the Curd-Mousse, that Micha made, I was instantly in love. Micha found the recipe on Verenas Blog Schlammdackel, and Verena found it at Living at home. In the original recipe, the Mousse was made with […] | |
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Rote Gütze-Torte
 | I was searching in the world wide web for a recipe for a “Käse-Sahne-Torte”. This is a torte made with curd and cream and it is normally prepared with gelatine. I normally avoid gelatine, but I couldn’t find a recipe for this childhood favourite without gelatine. But it couldn’t be so hard to develop a […] | |
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Praline-Quark-Cake
 | To bake a heart shaped cake for birthday (also called “Birthday-Heart”) is an old family tradition. Which cake is baked on the other hand is highly variable. We already baked Cheesecake-Hearts, Goldknödel-Hearts and or the good old Pound-Cake hearts filled with a layer of jam. For the 80. Birthday of my Grandmother I volunteered to […] | |
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Apple Pear Jelly with Vanilla quark
 | Last weekend was the christening of my sweet little nephew. To help my sister I volunteered to prepare the desert and bake a cake. For 18 adults and 9 children I prepared two different desserts (at the end I made about 58 small Glasses with Dessert what was a little bit to much): a creamy […] | |
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Quark Blueberry Pastry
 | It’s berry season! After we spent the last weeks with cooking red currant, raspberry and strawberry jam we turned our attention to the blueberries. Beside of cooking jam I set some aside to use them for a little weekend treat. Together with some quark I baked quark blueberry pastries. For the dough I used my […] | |
Categories: Tags: BlaubeerenCardamomCurdSüßer StarterSweet starterVanilla |
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Apfelkuchen nach Günther Weber
 | When autumn brings the first ripe apples I have to bake apple cake. The best apple for apple cakes is (and will always be) “Jakob Lebel”, a heritage apple with great flavour. My parents grow “Jakob Lebel” in their garden and so I can bake apple cakes with my favourite apple! This year was bad […] | |
Categories: |
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Wiener Patzerlgugelhupf
 | The Patzerlgugelhupf is a speciality from vienna. “Patzerl” means “a little bit” and the cake is called like this because of his different fillings: a little bit nut, a little bit quark, a little bit plum butter, a little bit poppy seeds. A cake which is perfect for people who can not make up their […] | |
Categories: Tags: GriesGugelhupfCakeAlmondsPoppy seedsCurdSüßer StarterTonkabohneVanillaCinnamonZwetschgen |
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Breadbaking for Beginners: Spelt, Emmer & Quak Rolls
 | In August we spent a weekend in the beautiful Swabia. A part of my family has its roots there and I always enjoy being there. Eating some pretzels is then a “Must” of course. When we stop at a bakerie in Schwäbisch Hall, I spotted a roll made with some Emmer and Quark (Curd). But […] | |
Categories: |
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Bread baking for beginners XXII: Quark-Streusel-Kolatschen
 | There is one wish still open for the Bread baking course: yeasted cake! And what would be a better idea to celebrate the seventh blog birthday of “Hefe und mehr” then to make little yeast pastries with a fluffy dough and delicious Quark filling? And as a bonus point this Quark-Streusel-Kolatschen are very variable as […] | |
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Wedding cake for Rahel & Stefan
 | Some month ago the sister of my dearest and me agreed to bake a wedding cake for some friends of her. And so we spent a lot of time on pinterest, collecting ideas and inspiration. Slowly a plan for the decoration emerged and finally we had a plan for the cakes as well: Punch torte, […] | |
Categories: Tags: sugar pasteWeddingNougatNussCurdChocolateWhite Chocolate |
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Praline-Quark-Cake
To bake a heart shaped cake for birthday (also called “Birthday-Heart”) is an old family tradition. Which cake is baked on the other hand is highly variable. We already baked Cheesecake-Hearts, Goldknödel-Hearts and or the good old Pound-Cake hearts filled with a layer of jam.
For the 80. Birthday of my Grandmother I volunteered to bake a festively decorated cake and the heart shape was mandatory for me! But what cake should I choose?
At the end I decided to use the Praline-Quark-Cake from Petra. Jutta chose this cake as base of her sons wedding cake and she praised the cake so much that it was clear to me that it would be the perfect cake.
To fill the heart springform completely I multiplied the recipe by 1.5, but reduced the amount of sugar a little bit.
And now I can only repeat what Petra and Jutta already told us: It is a great cake, moist and nutty but at the same time very stable, perfect for fondant covered cakes!
This is for you, dearest Oma. Happy Birthday!
Praline-Quark-Cake
For a heart shaped springform (26 cm long)
Dough
- 7 eggs (sizeL)
- 300g sugar
- 300g praline
- 250g Butter
- 375g Quark
- 450g hazelnuts, grounded
- 300g flour type 405
- 1 Packet Baking Powder (17g)
- 1 Pinch Salt
Decoration
- 200g white Chocolate
- 60g cream
- 500g Rollfondant
Whip eggs with sugar until the sugar dissolved and the mixture is frothy white. In the meantime melt praline and butter on low heat. Stir the molten mixture with the eggs and add the quark, too. Now add the grounded nuts, flour, baking powder and salt.
Fill in a well greased springform and bake ant 160°C for 85 min (use a cake tester to be sure it is done). Let cool over night.
Melt white Chocolate and cream for a ganache and let cool down again over night, too.
The next morning spread the cake with ganache and cover it with fondant. Decorate as desired.
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Apple Pear Jelly with Vanilla quark
Last weekend was the christening of my sweet little nephew. To help my sister I volunteered to prepare the desert and bake a cake. For 18 adults and 9 children I prepared two different desserts (at the end I made about 58 small Glasses with Dessert what was a little bit to much): a creamy chocolate custard and a apple pear jelly with vanilla quark. I was inspired by a recipe I found at Lecker.de but because I do not like their recipe so much I changed it a lot.
I reduced the amount of sugar and cream and increased the amount of quark, and for the jelly I decided to cook the apple and pear pieces separately and seasoned them with a little bit of Tonka bean which underlines nicely the flavour.
It is a delicious recipe which can easily prepared the day before!
Apple Pear Jelly with Vanilla quark
12 small glasses
Apple Pear Jelly
- 300g Pear
- 300g Apple
- 280g Apple juice
- a little bit Tonka bean
- 20g sugar
- 25g starch
- 50g Apple juice
Vanilla quark
- 120g sugar
- 120g Water
- 1 Vanilla bean
- 750g Quark
- 300g cream
Peel the apples and the pears, remove the core and cut them in small pieces. Bring the apple juice with sugar and tonka bean to boil, and cook first the apple pieces, and then the pear pieces until they are still a little bit firm to bite. Remove them from the juice with a skimmer spoon. Mix the starch with the remaining cold apple juice and stir it in the boiling juice and keep stirring until the mixture boils again. Folding the apples and pears and set aside to cool down.
In the meantime bring Water and sugar to boil until the sugar is dissolved. Let the mixture cool down. Now mix the sirup with the pulp of a vanilla bean and the Quark. Whip the cream until soft peaks and fold it into the quark.
Layer the Quark and the Jelly in small glases and decorate with small pieces of vanilla bean.
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Quark Blueberry Pastry
It’s berry season! After we spent the last weeks with cooking red currant, raspberry and strawberry jam we turned our attention to the blueberries. Beside of cooking jam I set some aside to use them for a little weekend treat. Together with some quark I baked quark blueberry pastries.
For the dough I used my sweet starter which was just freshly feed. But like for this Sonntagszopf you can use Lievito madre or a biga instead. What ever you choose as a preferment, it will be delicious!
Quark Blueberry Pastry
yields 15 pastries
- 100g sweet Starter
- 100g flour Type 550
- 100g Water
Dough
- Sweet Starter
- 340g flour Type 550
- 100g cream
- 55g Water
- 60g sugar
- 60g Butter
- 60g Egg (1 Egg Size M)
- 5g fresh yeast
- 4g Salt
- 1/4 Vanilla bean
- 2g cardamom, freshly grounded
Filling
- 1 Egg (Size L)
- 200g Quark
- 35g sugar
- 15g Starch
- 65g Crème fraîche
- 150g blueberries
Mix the ingredients of the sweet starter and let it rise for 4 hours at 30°C.
Knead all ingredients except sugar and butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development.
Mix the ingredients of the cheesecake filling until homogenous.
Divide the dough into pieces of 60g. Shape into balls, then let them relax for 10 min. Flatten into disks with a thin middle and a thicker rim.
Place a tablespoon of the filling in each pastry and top with some blueberries.
Proof for 1 hour.
Bake at 175°C for 20 min with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.
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Apfelkuchen nach Günther Weber
When autumn brings the first ripe apples I have to bake apple cake. The best apple for apple cakes is (and will always be) “Jakob Lebel”, a heritage apple with great flavour. My parents grow “Jakob Lebel” in their garden and so I can bake apple cakes with my favourite apple! This year was bad year for apples and so there will be not as much apples as in the last years. And so I have to enjoy and celebrate every apple I get!In Günthers book I found a recipe for apple cake with a sour cream and quark filling which sounded perfectly for me. And so I calculated the recipe down to a standard size spring form (26 cm diameter).
The dough is a yeasted short crust, a kind of crust I learned to love because it is easy in handling. It is made by mixing a yeast dough (for example with some challah dough or some sweet starter) and a short crust pastry. It is a very good crust – not only in handling but although in taste. The filling of apple slices and quark tastes delicious, too. As a little improvement I would blanch the apples the next time I bake this cake to make them really soft but this is only due to my personal preference. The cake is really great and I’m sure that I did not make him the last time!
Günther Webers Appel Cake
Short crust
- 180g flour Type 405
- 120g Butter
- 60g sugar
- 1 Prise Salt
Yeasted Short crust
- Short crust
- 75 g yeast dough(for example some Braid dough ) or refreshed sweet Starter
Apple Filling
- 60 g bread crumbs
- 750g apple, peeled, cored and sliced
Quark-Filling
- 150 g Quark
- 150 g sour cream
- 150 g cream
- 60 g sugar
- 30 g flour Type 550
- 30 g starch
- 2 egg yolks
- 2 egg whites
- 60 g sugar
- 1 Pinch Salt
Shortcrust pastry: Knead all ingredients until a crumbly dough has formed. Chill for 30 min.
For the yeasted short crust combine both dough and knead until a homogenous dough has formed. Roll to a circle and place it in a spring form with 26 cm diameter.
Sprinkle bread crumbs on the dough and layer with apple slices.
Now prepare the quark filling. For that mix quark, sour cream, cream and egg yolks with sugar, flour and starch. Whip egg whites with sugar and salt to soft peaks and fold it under the quark mixture. Pour the filling on top of the apples.
Bake for 50-60 min at 180°C until the top of the cake is browned and the apples are soft.
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Wiener Patzerlgugelhupf
The Patzerlgugelhupf is a speciality from vienna. “Patzerl” means “a little bit” and the cake is called like this because of his different fillings: a little bit nut, a little bit quark, a little bit plum butter, a little bit poppy seeds. A cake which is perfect for people who can not make up their mind and a cake which is perfect to use up left overs. I saw a picture of such a cake in the net some time ago and fell into love with it. And so I had to bake him. And because I always love to use the sweet starter as preferment for pastry, I used him here as well. But for those who do not call this kind of sourdough their own: You can replace him easily with a biga!
The filling is wrapped into little parts of dough and formed into balls. This worked very good with the firmer poppy seed and the almond filling (I had to replace the hazelnuts due to fact that hazelnuts are hard to get at the moment due to the bad harvest in turkey). For the plum butter and the quark filling I had to treat dough and filling with gentleness. To avoid a sticky mess I had to use not to much filling either!
I baked the cake in my small alsacian kugelhopf pans made from clay. But one big metall bund pan would work as well. But then you should elongate the baking time for 10 min.
At the end, I’m still in love with the cake: light, fluffy crumb and all the fillings I love! And you never know what filling you will get with the next piece. So who could stop after one piece?
Wiener Patzerlgugelhupf
für 2 small Kougelhopf form mit 19 cm diameter (or one big with 24-26 cm diameter)
Süßer Starter
- 150g sweet Starter
- 150g flour Type 550
- 75g Water
Teig
- Sweet Starter
- 275g flour Type 550
- 100g Egg (2 egg size M)
- 40g Egg yolk (2 egg size M)
- 30g orange juice (about 1/2 Orange)
- 5g Salt
- seeds of 1/4 Vanilla bean
- zests of 1/2 Orange
- 10g fresh yeast
- 150g Butter
- 75g sugar
almond filling
- 30g sugar
- 80g milk
- a little bit tonka bean
- 80g grounded almonds (or hazelnuts )
- 10g bread crumb
poppy seed filling
- 100g milk
- 20g semolina
- 40g poppy seeds, grounded
- 40g sugar
Quark filling
- 80g Quark
- 1 egg yolk
- 10g starch
- 20g sugar
- seeds of 1/4 Vanilla bean
Poiwdel filling
- 150g plum butter
- cinnamon to taste
Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30°C.
For the dough: Knead all ingredients except sugar and butter for 5 min at slow speed. The knead 5 min at fast speed. Now add sugar in three increments and knead a always a minute in between. Now add the butter (cut into small pieces) all at once and knead until full gluten development (about 15 min) at fast speed. The dough should be now soft and silky.
Let rise for one hour, then chill the dough for at least1 hour in the fridge (up to 12 hours).
In the meantime prepare the fillings:
Almond filling: bring milk with sugar to boil and stir in the almonds, spices and bread crumbs. Stir the mixture until its starts to bubble.Now set aside to cool down.
Poppy seed filling: bring milk with sugar to boil and stir in the semolina and grounded poppy seeds. Stir the mixture until its starts to bubble. Now set aside to cool down
Quark filling: Mix all ingredients to a homogenous filling
Poiwdel filling: Season plum butter with cinnamon to taste.
Grease the Kougelhopf pans.
Divide the dough into 25g pieces (about 40 pieces). Roll each dough piece to a disc with 6 cm diameter. Place one teaspoon filling on each disc (10 disc per filling) and close the dough carefully over filling, so that little dough balls are formed. Place the dough balls in the kugelloaf pans (20 balls / 5 of each filling).
Proof for 1.5 hour or until the volume doubles.
Bake at 160°C for 60 min with steam.
Tip: If you want to use a biga instead of a sweet starter, mix 165 g flour Type 550, 80g water and 1g of fresh yeast. Let the biga ferment in the fridge for at least 16 hours.
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Breadbaking for Beginners: Spelt, Emmer & Quak Rolls
In August we spent a weekend in the beautiful Swabia. A part of my family has its roots there and I always enjoy being there. Eating some pretzels is then a “Must” of course. When we stop at a bakerie in Schwäbisch Hall, I spotted a roll made with some Emmer and Quark (Curd). But sadly the last one was already sold when it was my turn. So I bought pretzels and Briegels instead. But the idea was fixed in my head. And soon afterwards I recipe began to form in my head.
As spelt is a typical grain for Swabia, I decided to use a mix of Emmer and Spelt, which adds a nice nutty flavour to the rolls. The Quark makes it moist and if I would not know, that I added 30 % whole grain flour, I would never have guessed it.
Spelt, Emmer & Quak Rolls
yields 10 rolls
- 350g Spelt Flour Type 630
![Dinkel-Quark-Wecken mit Emmer (1)]( "Dinkel-Quark-Wecken mit Emmer (1)")
- 150g Whole Emmer Flour (alternatively Whole Spelt Flour)
- 100g Quark
- 230g Water
- 10g fresh yeast
- 10g salt
- 20g Honey
- 15g egg yolk (from 1 Egg size M)
Knead all ingredients for the dough for 10 min by hand. The dough should be now soft, but not sticky. If it is very stiff, add a little bit more water. The need of water depends on the potatoes.
Let the dough rise for 1 hour at room temperature (or over night in the fridge ).
Divide the dough into 90g portions.
Roll each piece into a 18 cm long band, fold both long sides 1 cm to the middle and roll it into a log from both sides.
Proof the roll seam side down for 45 min.
Before baking turn them upside down and bake at 250°C for 20-25 min with steam. Turn the convection mode on for the last 5 min to enhance a crisp crust!
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Bread baking for beginners XXII: Quark-Streusel-Kolatschen
There is one wish still open for the Bread baking course: yeasted cake! And what would be a better idea to celebrate the seventh blog birthday of “Hefe und mehr” then to make little yeast pastries with a fluffy dough and delicious Quark filling? And as a bonus point this Quark-Streusel-Kolatschen are very variable as well. You can replace the Quarkfilling with a poppy seed filling or make them without quark but with an increased amount of streusel. It is a basic recipe that can changed to meet your own preferences.
When working with doughs containing much sugar and butter you have to take in account that they inhibit gluten development (as described here as well). Due to this fact they are added at the end of the kneading in small portions. And you can feel how the added sugar will change the consistency of the dough and becomes more soft and sticky when the sugar draws away water formerly bound in the dough.
Quark-Streusel-Kolatschen
yields 8 pastries
Dough
- 250g flour Type 550
- 150g Milk
- 3g Salt
- 5g fresh yeast
- 25g sugar
- 50g Butter
Filling
- 1 egg yolk (from 1 egg size L)
- 100g Quark
- 15g sugar
- 8g starch
- 35g sour cream
Streusel
- 50g flour Type 550
- 35g Butter
- 25g sugar
- 1 Pinch Salt
- a bit of water when needed
Knead the dough consisting of flour, milk, egg, yeast and salt for 10 min by hand. The dough should be now soft, but not sticky. Now add the sugar in portions of 8g. After adding a portion knead until the sugar dissolve. Then add the next portion and knead again until all sugar is incooperated. Now add the butter and knead until well combined.
Let the dough rise for 1 hour.
In the meantime mix the ingredients for streusel, at the end you should have a crumbly dough.
Divide the dough into pieces of 55g. Shape into balls, then let them relax for 10 min. Flatten into disks with a thin middle and a thicker rim.
Mix the ingredients for the quark filling and place a tablespoon of the filling in each pastry and top with streusel.
Proof for 1 hour.
Bake at 200°C for 20 min with steam.
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