Luna is turning one ¦ Dr. Oetker

a trip around the sun – Luna Jolie is turning one! I can’t believe that my beautiful daughter already turns one in couple of days. and I also can’t believe in what a crazy world she’s growing up!

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I thought about not mentioning the circumstances we live in right now but I think it would be foolish to not at least speak about it for a little while in this post. so… Corona hit us – not us as a familiy in particular – but the whole bloody world! as I write this post we are in week three of self isolation and home office – and not gonna lie I kind of wish we were over this already. being trapped inside as an adult is one thing but being trapped inside with an (almost) one year old is a whole other story ngl! we try our best to keep us entertained, stay positive, and get through this as a family ❤

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anyway… Luna was born on the 14th April 2019 which means we’ll celebrate her birthday in lockdown. I know I’m definitely more upset than she is, because she doesn’t know anything about celebrations – but I do and that really upsets me! BUUUT I just thought – screw it! these days no day or any day is a day to celebrate – and you know I’m a „any-day-is-a-day-to-celebrate“ kind of girl. so I tried to make Luna a special birthday cake!

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I’m lucky enough to work with Dr. Oetker on this post – I’ve been working with them a few times and it has always been a huge pleasure to do so. their staff is brilliant and they are absolutely smashing it with their products! I’d even say there are no better baking products in Switzerland than the Dr. Oetker ones.

Dr. Oetker has just launched their new decor fondants: they are now available in four different colours with a bigger amount of fondant (they already had coloured decor fondants but only in assorted package with smaller amounts of fondant). their fondants are vegan and free from palmoil > which is awesome! the fondant is super easy to work with and the colours are lovely.

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they also have a new couverture – it’s crispy because of the little waffle pieces in it – absolutely delightful! I had a bit of a struggle to keep it nice and even but I think that’s just part of the crispyness…

as you guys know by now I’m a huge fan of the universe – I love to learn new things about the planets, the suns (is that really the plural of sun?), our moon or just anything really. so we decorated her room with little pictures of our solar system, rocket fairy lights and many more universe related things. and that’s why I thought it would be nice to have something similar for her first birthday. now I know a lot of you will say „but she’s a giiiiiirl“ why is the cake in blue tones? because we live in 2020 and I kinda liked the blue more with this topic – et voilà.

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long story short – here’s my recipe for the most delicious chocolate cake you’ll ever eat (if I do say so myself…)

CHOCOLATE CAKE
200g butter
220g sugar
3 eggs
1 tsp Dr. Oetker Vanilla Paste
200g flour
2 tsps Dr. Oekter baking powder
1/4 tsp salt
100g ground almonds
200g dark chocolate
100g milk chocolate
180g greek yoghurt

beat together sugar and butter for about 3 minutes with a kitchen machine, then add one egg after the other plus the vanilla paste and beat for another 2 minutes.

melt the chocolate over a simmering pot of water (make sure the chocolate doesn’t touch the water), let it cool for a bit then add it to the butter/sugar/egg batter. whisk until well combined.

sift all dry ingredients (flour, baking powder, salt and almonds) together, whisk and add it – one spoon after the other – to the wet ingredients. make sure to not over whisk this – only until everything is just combined.

when everything is combined, stir in the greek yoghurt with a spatula and distribute the batter in your cake tins (I used 3 ø and 2 ø tins). bake the smaller tins for 20 minutes and the lager ones for 30 minutes in the preheated oven at 200°C.

VANILLA BUTTERCREAM
400g butter, room temperature
600g powdered sugar
1.5 tsp Dr. Oetker Vanilla Paste

mix the butter for about 4 minutes until light and fluffy. add the sugar and vanilla paste one spoon at a time and mix for another 4-6 minutes.

make sure your cake is completely chilled before you layer the cakes with your buttercream inbetween. to decorate the cake I used the Dr. Oetker fondant, some lovely Dr. Oetker sprinkles and the crispy couverture I already told you about.

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how are you coping in times like these and what’s your favourite recipe? I’d love to hear from you ❤

stay safe & stay home!
Maruschka x

 

this post is kindly sponsored by Dr. Oetker Switzerland.

TARTE-TATIN: 3 ways

as by now, you all will know that I flippin love autumn. and one of my favourite things to do in autumn is to bake ❤ I love the smell of cinnamon in our house and obviously I’m always in for a piece of cake ooooor, what lately has become a slight obsession: a TARTE-TATIN!

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so I tried out a bunch of different types of Tarte-Tatin and created three recipes that I liked the most for you guys. we have one savoury and two sweet ones. two of them are made with pre-made dough from the supermarket and one is homemade.

BANANA TARTE-TATIN
so let’s get started with the first sweet one. this one is made with puff pastry – I didn’t do it from scratch (because you know, I’m too busy and a little too lazy for that). this recipe is so easy, you can totally make it when you have unexpected guests arriving in a few minutes. so here’s what you need:

30g sugar
30g butter
4 bananas
2 tbsp liqueur (I used whisky liqueur from a local brewery called Rugenbräu)
1 round puff pastry

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preheat your oven to 220°C and line a tart tin with baking paper on the bottom and butter on the sides. dispense your sugar and the butter cubes evenly in the tin an put it in the oven for about 10-12 minutes (until fully dissolved). take it out, add the liqueur and then dispense your bananas evenly. place the dough on top, then put it in the oven for another 15 minutes or until golden brown – flip it, et voilà here’s your Banana Tarte-Tatin done. Serve it when still warm – I like it the most with vanilla ice cream.

TOMATO & ONION TARTE-TATIN

my second recipe is a savoury one and perfect as a starter served with a little salad. here’s what you need:

30g sugar
30g butter
2 tbsp balsamic vinegar
500g cherry tomatoes
4 onions
1 round whole-grain pastry

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preheat your oven to 220°C and line a tart tin with baking paper on the bottom and butter on the sides. dispense your sugar and the butter cubes evenly in the tin an put it in the oven for about 10-12 minutes (until fully dissolved). take it out, add the balsamic vinegar and then dispense your onions and tomatoes evenly. place the dough on top, then put it in the oven for another 15 minutes or until golden brown – flip it, et voilà here’s your Tomato & Onion Tarte-Tatin done.

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PLUM TARTE-TATIN

for my last recipe, I made the dough from scratch and it’s actually a bit more on the cakey side than a traditional tart. but I still think it’s delicious and counts as Tarte-Tatin because it’s baked the other way round. so here’s what you need:

40g sugar
30g butter
500g plums, halved (I used frozen ones)
FOR THE BATTER:
125g butter
90g sugar
pinch of salt
1 tsp vanilla paste from Dr. Oetker
2 eggs
juice and zest of one lemon
1dl milk
200g flour
1 tsp. baking powder

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preheat your oven to 220°C and line a tart tin with baking paper. dispense your sugar and the butter cubes evenly in the tin an put it in the oven for about 10-12 minutes (until fully dissolved).

in the meantime mix your butter with sugar for about 2 minutes, then add salt, vanilla paste, and one egg after the other and mix until combined. add all the other wet ingredients (lemon and milk) and whisk all together. don’t worry if your batter looks a little shite at this state – once you add the flour and baking powder it will be fine.

place your plums on the dissolved sugar-butter mixture, then add your batter and put it in the oven for another 30 minutes. when I tested the recipe I took it out a little too early but I only noticed it when the cake was out of the tin > doesn’t matter; just put it on a normal baking tray and bake a little longer. and that’s your PLUM TARTE-TATIN done!

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so these are my favourite Tarte-Tatin recipes but I’m sure there is a lot more to try out and love. if you bake one of my recipes don’t forget to tag me in your photos.

what’s your favourite thing to do in autumn? I’d love to hear from you ❤

Maruschka x

 

raspberry bundt cake

this week was completely nuts! I told you guys I would keep it real and honest all the time – so let’s be honest: our house is a bloody mess! the laundry needs to be done, the kitchen is full of baking utensils which need to be washed and put away, I didn’t clean the bathroom in a good week and the sheets need to be changed as well.

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our little girl is toothing and not feeling very well over the last couple of days. so I decided she’s priority number one and the house number two (I’m probably somewhere around number 11 on my priority list). she needed attention and hugs almost all the time and when she napped (for about 20 min which usually lasts for 1.5-2 hours) I tried to keep everything in places – I failed completely.

doesn’t matter I thought to myself – there will be no blogpost and everyone will understand. but then my hubbys best friend asked me if I would like to write another baking blogpost aka if I would like to bake something for his birthday. as he is one of our best friends I surely said yes and baked one of my favourite recipes for summer: my raspberry bundt cake.

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it’s moist, fluffy and with it’s lemon and raspberry flavours it’s perfect for summer. the recipe is quite easy to follow and even after 2 days the cake still tastes SO GOOD!

what you need:
220g butter
400g sugar
4 eggs
2 lemons (zest and juice)
1 tsp Dr. Oetker vanilla paste
350g flour
2 tsp baking powder
1/4 tsp salt

180g sour cream
250g raspberries (powdered with flour)

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beat soft butter and sugar for about 2 minutes, then add one egg after another and beat for another 2-3 minutes. add the lemon zest, half of the juice and vanilla paste to the batter, then add flour, baking powder and salt and mix it until well combined. stir in the sour cream with a spatula and lastly add your powdered raspberries.

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pour the batter in the buttered and floured bundt cake tin and bake for 50 min. at 200°C.
put in some holes with a toothpick and pour the other half of the lemon juice all over the cake.

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what’s your favourite flavor for a bundt cake? I’d love to hear from you ❤

Maruschka x

the chocolate cake of dreams

I know… it’s only two weeks after my last baking blogpost but lately I pretty much bake on a daily base and I really enjoy it. so I tought why not sharing one of my latest recipes with you?

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in 2018 my husband and six of his friends will be 30 years old – so they decided to throw a birthday party all together. this cake was my contribution to the party.

so I knew I couldn’t please everyone with the flavours in the cake therefore I decided to just ask my hubby what he would like. he went for vanilla, berries and chocolate and I felt like these flavors do actually match.

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I did some research for a yummie vanilla biscuit and found LOADS of delicious recipes on the blog of Preppy Kitchen – if you’re a cakelover as I am, you have to check out his page and YouTube channel, it’s bloody amazing!

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the moist vanilla-raspberry biscuit is light but the cake gets quite rich with the chocolate buttercream and the delicious dark-chocolate ganache on top. I decorated it with raspberries and some of the Lindt Sensation Fruit Balls (and ate the rest of the package while decorating).

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the cake is super easy to bake – the only issue I had was that I didn’t bake the biscuit long enough and wanted to take them out of the baking tin asap – didn’t work out quite good. so I had to rebake one layer.

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Recipe

For the cake:
220g all-purpose flour
230g sugar
2 tsp baking powder 4g
180g unsalted butter, room temperature
3 egg whites
3 tsp vanilla extract
140g sour cream
100ml milk
250g raspberries

  1. preheat oven to 180C°.
  2. butter and flour three 6-inch tins. I used DIY cake strips on my tinsfor more even baking. there’s a great tutorial on the Preppy Kitchen YouTube channel.
  3. sift the dry ingredients (including sugar) together in a large bowl.
  4. beat the wet ingredients together in a medium bowl.
  5. add the wet to the dry and mix until just combined.
  6. cover the raspberries in flour and gently fold them in the batter
  7. divide the mixture evenly into the cake pans.
  8. bake at for about 25-30 minutes or until the centers are springy to the touch.

For the buttercream:
500g powdered sugar
450g unsalted butter, room temperature
40g cocoa powder
1 tsp vanilla optional
1/4 tsp salt

mix the butter with a food processor (I use a KitchenAid) for about 5 minutes, then add all the other ingredients until light and fluffy. make sure to use your buttercream right after you made it – otherwise it’ll lose it’s fluffiness.

For the ganache:
150g dark chocolate
60ml heavy cream

warm the cream and pour over the chocolate. Set aside for a few minutes and whisk together.

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what are your favourite flavors in a cake? I’d love to hear from you ❤

Maruschka x

 

this blogpost is not sponsored.

berry crumble cake

I can’t help myself but eating berries every day in summer is just my fave! so when it comes to baking in summer I tend to always go with berries…

my husband works as a constructing engeneer and in his office it’s kind of business to bring something to eat as a „mid-morning-snack“ when you go or come from a vacay.

in Switzerland we call this mid-morning-snack „Znüni“ – what literally means „at nine“, so usually we eat it at nine! the „Znüni“ is what ever you like; an apple, a sandwich, a yogurt or just cake. so long story short: he asked me to bake something for the office and I pleasantly accepted ❤

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as I already told you – I love berries – it was an easy one to choose what to bake: the berry crumble cake. it was the first time I tried it but I am very happy about how it turned out. the recipe is quite easy and you can’t really do something wrong.

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for the crumble
200g grated almonds
100g sugar
80g butter

mix all the ingredients above with a fork until you have a nice crumble – set aside.

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for the cake
250g butter, room temperature
180g sugar
pinch of salt
4 eggs
juice and zest of a lemon
2dl milk
400g flour
2 tsp. baking powder
450g mixed berries, frozen

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in a large bowl, mix butter, sugar and salt and mix one egg at a time to it until you have a light fluffy batter. slowly stir in the lemon juice and zest as well as the milk. sift in the flour and baking powder and give it a stir until everything is well combined. prepare a brownie tin (I used a tin that is 30x30cm) with butter and flour and spread the butter in it. dispense the berries and top it with the prepared crumble. bake for about 30 – 40 minutes in the preheated oven at 200°C.

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what is your favourite treat in summer? I’d love to hear from you ❤

Maruschka x

this blogpost is not sponsored

the vegan lemon cake

you guys know how much I love baking – what I love even more is when you ask for my baking advice ❤ lately I received a lot of requests about dairy- or glutenfree recipes. no sooner said than done – I tried to create a dairyfree recipe with no losses and I think I succeeded.

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this vegan lemon cake is super refreshing, spongy and absolutely delicious. what’s even better: it’s the easiest thing in the world!

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INGREDIENTS

100g coconut oil (measured unmelted)
125g sugar
180ml almond milk (I guess any other plant based milk would work aswell)
juice of one lemon

zest of two lemons
180g flour
1pk baking powder
100g ground almonds

SYRUP
70g powdered sugar
juice of two lemons

ICING
100g powdered sugar
juice of one lemon

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  1. Heat up the oven to 180° C, grease a cake tin (30cm) with coconutoil and give in a bit of flour to be able to get your cake out easily.
  2. Whisk the melted coconut oil and sugar together, add in the almond milk, lemon juice and lemon zest.
  3. Sieve the flour and the baking powder in the bowl with the wet ingredients. Fold them gently, until just combined.
  4. Next, gently fold in the ground almonds.
  5. Give the batter to the prepared cake tin.
  6. Bake for about 50 minutes, until a toothpick comes out clean and the top is nicely browned.
  7. Pierce the top with a toothpick in several places and spread the syrup all over it.
  8. Once cool, drizzle with icing and decorate with the pistachios or any other nuts, fruits or flowers.

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do you eat plant based or are there any other diets you would like to know some recipes for? I’d love to hear from you ❤

Maruschka x

 

 

 

 

why I can’t wait for Easter ¦ Dr. Oetker

Easter is my favourite holiday straight after Christmas! I actually have no clue how Swiss people celebrate Easter normally, much less do I know about other countries.

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but Easter in our family is always special – there are several reasons why:

  • it’s the first time in the year when our whole family (and that means grandparents, parents, siblings, aunties, uncles, cousins etc.) comes together
  • there is A LOT of super yummie food
  • easter prezzies from our grandma
  • everyone plays Baseball in the field
  • and more food

this year I’m even more excited because my little sister will finally be back from London where she stayed the last couple of months. I CAN’T WAIT!!!

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I guess at this point everyone still wonders why the heck we play Baseball on Easter. and honestly – I don’t know either. a couple of years ago my dad and uncle bought themselves a baseball bat and they wanted to try it in spring. so I think Easter was pretty much the first day without snow covering the field, so they tried to punch the ball a few times. it didn’t take long until the whole family ran across the field and played something like baseball (we have our own rules – such as „it’s totally fine to stop someone who almost makes a homerun by pushing him“). ever since we played it the first time, we play it on Easter – I LOVE IT!

let’s talk about food! right… every family member (that is fairly talented in cooking or baking) brings a dish or something to drink – this is mostly because we don’t want our grandma to be bothered with EVERYTHING. therefore we’ve got, as I already mentioned, A LOT of food! the buffet is absolutely smashing and I love the fact that everyone has their special dish or surprises with a new creation.

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a couple of days ago Dr. Oetker provided me with some lovely new products for my baking section and I instantly thought about my Easter baking plans:

this year I wanted to make something traditional flavoured, like vanilla or chocolate, but I was a bit worried about the „excitement“. hence why I decided to make the decoration a little different than just a normal loaf cake and I am SUPER HAPPY with the result ❤       btw this is just the experiment cake – I’m definitely gonna make a fresh one on Easter.

the Dr. Oetker vanilla paste is extremly easy to dose and the flavour is just heavenly > an absolute winner! the recipe is quite simple aswell:

Chocolate bunnies

  • 200g dark chocolate
  • 125g butter
  • 150g sugar
  • 1/2tsp salt
  • 4 eggs
  • 200g grated almonds
  • 4 EL Epifin from Dr. Oetker (corn starch)

Pour the chocolate in a large bowl with water, leave to stand for about 5 minutes. Drain off water carefully, stir chocolate until smooth. Add butter, sugar, salt and eggs and stirr for approx. 5 min – until fluffy. Mix in almonds and corn starch and give it into the prepared baking tray. Bake for about 55 minutes in the preheated oven at 180°C. Take the cake out and let it cool down completely. Cut the cake in „normal“ pieces, then take the cookie cutter and cut out the chocolate bunnies.

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Vanilla cake

  • 200g butter
  • 200g sugar
  • 4 eggs
  • 1 tsp vanilla paste from Dr. Oetker
  • 250g flour
  • 1,5 tsp baking powder
  • 2 tbsp milk

Mix the warm butter with the sugar until it’s light and fluffy. Add the eggs (one at a time) and mix well. Sieve in the flour and baking powder, add the milk and mix it until the batter is smooth. Give half of the batter in the prepared baking tray, then add the chocolate bunnies in a row and cover them up with the rest of the vanilla batter. Bake for about 40 minutes in the preheated oven at 180°C.

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For the decoration I went for a simple easternest with shredded wheat and sugar eggs. So basically you just want to mix the shredded wheat with chocolate. To make the nests a bit more even and cupped I formed them with an egg cup and this was super easy aswell.

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what are your traditions to do on Easter? do you have a favourite recipe? I’d love to hear from you!

Maruschka x