glutenfree almond-hazelnut cake with sugared cranberries and almond brittle & beautiful orchids

Sonntag, 4. Dezember 2016






we are totally in a christmas mood here already! what about you? actually we've already been ready for christmas since november when we've been shooting christmas food for a client and started to listen to christmas music already (and haven't stopped since then). so here's our first christmas cake for you this year - each year we love to make sugared cranberries, so of course this recipe involves some too. the cake base is mainly made of ground almonds and coconut blossom sugar (that's why it looks a bit darker). for the filling we combined unsweetened hazelnut butter with maple syrup, a touch of coffee, cinnamon and whipped cream - such a delicious combination!!
also we've teamed up with tollwasblumenmachen* and used some very beautiful orchids for this post. tollwasblumenmachen provides you with a lot of great informations all about flowers and also makes it easy to find a florist close to your home. as you guys know, we absolutely love flowers and almost use them for every post. but we've recognized, that we've never used orchids so far, they haven't been on our mind at all. it was quite suprising for us, that there are more than 25.000 different orchids and that you also can buy them as cut flowers and not only in a pot. they are quite expensive, but also almost last forever. we think they suit our little christmas decoration quite well and add such an elegant twist to everything. what do you guys think? and do you have any favorite flowers, maybe also some in connection to christmas? 
can't wait to share the next christmas recipe with you guys, it's such a lovely time of the year <3
*sponsored

almond hazelnut cake with sugared cranberries & almond brittle

ingredients for a 16-18cm-ø springform pan
almond cake base
180g ground almonds
80g corn starch
100g butter
125g coconut blossom sugar (or another sugar)
4 eggs (size medium/large)
2,5 tsp organic baking powder
1 pinch of salt
150-170ml milk
hazelnut-cream
150g heavy cream
125g hazelnut butter unsweetened (if you use sweetened hazelnut butter, then use much less of the maple syrup or leave it out completely)
100g maple syrup
1 vanilla bean
1 espresso (or 100ml light tasting regular coffee - if you don´t like coffee taste in the cake, just replace the coffee with 100ml water or milk)
a bit water
1 tsp cinnamon
1 pck. agar-agar (6g, or use gelatin)
buttercream
140g soft butter
240g confectioners sugar
a bit milk
sugared cranberries
250g cranberries
250g water
250g white sugar
ca. 50-100g extra fine white sugar (for coating)
almond brittle
100g sugar
50g slivered almonds
topping
edible gold dust and gold glitter

almond cake base 
preheat oven to 180°celsius. butter and flour a springform pan. melt butter and let cool down for a moment. sieve coconut sugar, if needed. seperate eggs, then beat egg whites half stiff, add 2-3 tbsp of the coconut blossom sugar and beat stiff for 2minutes. beat egg yolkes together with the remaining coconut blossom and a pinch of salt until creamy. then beat in the melted butter and 100ml milk. blend cornstarch and organic baking powder and stir in the mixture using the dough hook now. then fold in first the ground almonds and then in 2-3 portions the beaten egg whites (use a whisk or a silicon spatula). depending on the consistency stir in 50-70ml milk, if needed. fill cake batter into springform pan and bake cake base for 50-55min (make the toothpick test). because of the coconut blossom sugar the outside might turn out quite dark, but inside the base will stay quite light. let cake base cool down on a cooling rack for 20min, before you remove the springform pan. if the middle of the cake base has grown too high, just cut off a bit, so it is a bit more even.
hazelnut cream with coffee
mix unsweetened hazelnut butter with maple syrup, cinnamon and vanilla pulp. whip the heavy cream and fold in the hazelnut-maple-syrup-butter (use a whisk or similar). add as much water to the espresso that you´ll have 100ml coffee-water, then stir in the agar-agar and boil for 1minute (stir constantly). quickly fill the coffee-jelly into a mixing bowl, then stir in about one quarter of the hazelnut-cream, then fold in the remaining cream in two portions. let hazelnut-cream chill for 10-30min in the fridge until it turns more firm and you can spread it on the cake bases. cut cake base into 3 bases, you should use the bottom base as the new cake top, but just upside down, because the bottom is even. spread a thick layer of hazelnut-cream on the other 3 bases, but just until 1cm before the edge. place both bases separately in the fridge until the cream is more firm (maximum 1-2 hours).
buttercream
sieve confectioners sugar. beat soft butter 1-2 minutes, then add confectioners sugar in 2-3 portions until well blended. if the buttercream is too firm to spread, then just add a bit milk (tablespoon by tablespoon). fill buttercream into an icing bag with round icing tip (about 10cm-ø). put the cake bases on top of each other (if you want to be on the safe side, you can insert 3 toothpicks or bamboo skewers in the cake, which you can remove before serving). fill first the gaps between the cake layers, fill enough buttercream, that it´s oozing out already, which makes it easier for you to smooth it down on the outer side - use a cake spatula. in the end spread more buttercream on the cake top. leave the cake once more in the fridge until the buttercream is more firm. decorate cake with almond brittle and cranberries. sprinkle gold dust and some gold glitter on top.
sugared cranberries
bring water and white sugar to boil until the white sugar is dissolved and it turns to a syrup. let syrup let cool down for 1 hour, then fill into a jar glass (size of 800-1000ml) and add the washed cranberries - close the jar. let the cranberries infuse for at least 4-5 hours or overnight - if you have the time, shake the jar glass every 30min, so you make sure, that all cranberries are evenly covered with syrup.
afterwards sieve the cranberries (not too long, overwhise they might stick together). place cranberries on a large plate with a preferably higher edge, dust with extra fine sugar, then shake carefully the plate, so all cranberries are covered perfectly with "snow". (this sweet sour snack is also a great little christmas treat, esspecially when you give it away together with gingerbread, almond cookies, cinnamon stars or similar).
almond brittle
chop slivered almonds finely, sieve, so the almond "dust" is removed. lay out ready 2 pieces of parchment paper and a rolling pin. caramelize the sugar in a pan or small saucepan. quickly stir in the chopped almonds, spread the mixture on one layer of parchment paper and cover with the second. roll out fast and as flat as possible. let almond brittle cool down for 15min, before you remove the parchment paper. break almond brittle carefully in smaller pieces and sprinkle with edible gold dust, if you have some.

german translation
wir sind schon total in weihnachtsstimmung! ihr auch? eigentlich haben wir schon seit november das gefühl, dass bald weihnachten ist, da war nämlich unsere erste weihnachtsproduktion für einen kunden. und um uns in stimmung zu bringen, haben wir angefangen weihnachtslieder zu hören (und seit dem nicht mehr aufgehört). hier ist also unser erster weihnachtskuchen für euch dieses jahr und natürlich sind gezuckerte cranberries involviert, denn wir lieben es jedes jahr aufs neue sie zuzubereiten! der fluffige kuchenteig besteht hauptsächlich aus gemahlenen mandeln und kokosblütenzucker (deshalb ist er auch etwas dunkler). für die füllung haben wir ungesüßte haselnussbutter mit ahornsirup, ein hauch von kaffee, zimt und schlagsahne gemischt - so eine köstliche kombination!!
außerdem haben wir uns mit tollwasblumenmachen* für diesen post zusammengetan und diese wunderschönen orchideen als dekoration benutzt. tollwasblumenmachen stellt informationen zu vielen verschiedenen blumen bereit, bietet inspiration rund ums thema blumen und macht es euch einfach einen floristen ganz in eurer nähe zu finden.  wie ihr vielleicht schon mitbekommen habt, lieben wir blumen sehr und sie kommen fast in jedem unserer posts vor. aber orchideen haben wir bisher kaum aufmerksamkeit geschenkt, sie hatten wir irgendwie gar nicht auf dem schirm. wir waren ziemlich überrascht, dass es 25.000 verschiedene orchideen gibt und dass man sie auch als schnittblumen und nicht nur im topf kaufen kann. sie sind zwar verhältnismäßig teuer, halten dafür aber auch recht lang in der vase. und wir finden sie passen ganz wunderbar zu unserer kleinen weihnachtstafel und geben allem einen eleganten und festlichen twist. was meint ihr? und habt ihr lieblingsblumen oder pflanzen, vielleicht sogar in verbindung mit weihnachten?
wir freuen uns schon bald das nächste weihnachtsrezept mit euch zu teilen <3
*sponsored




mandel-haselnuss-torte mit gezuckterten cranberries & haselnuss-krokant

zutaten für eine 16-18cm-ø springform
mandelboden
180g gemahlene mandeln
80g speisestärke
100g butter
125g kokosblütenzucker (oder ein anderer zucker)
4 eier (gr. m/l)
2,5 tl weinsteinbackpulver
1 prise salz
150-170ml milch
haselnuss-creme mit leichter kaffeenote
150g schlagsahne
125g haselnusscreme ungesüsst (bei gesüsster haselnuss-creme viel weniger oder gar kein ahornsirup verwenden)
100g ahornsirup
1 vanilleschote
1 espresso (oder 100ml leichten filterkaffee - wer kein kaffeegeschmack im kuchen mag einfach durch 100ml wasser oder milch ersetzen)
etwas wasser
1 tl zimt
1 pck. agar-agar (6g, oder gelatine verwenden)
buttercreme
140g weiche butter
240g puderzucker
evt. etwas milch
gezuckerte cranberries
250g cranberries
250g wasser
250g weisser zucker
ca. 50-100g feiner weisser zucker (zum bestreuen)
mandelkrokant
100g zucker
50g mandelstifte
topping
essbarer goldstaub und goldglitter

mandelboden
ofen auf 180°C vorheizen. springform buttern und mehlen. butter schmelzen und kurz abkühlen lassen. kokosblütenzucker je nach konsistenz sieben. eier trennen, eiweiss halbsteif schlagen, dann etwa 2-3el vom kokosblütenzucker hinzufügen und 2min steif schlagen. eigelbe zusammen mit dem restlichen kokosblütenzucker und einer prise salz cremig aufschlagen, dann die flüssige butter unterschlagen, dann etwa 100ml milch unterschlagen. speisestärke mit dem weinsteinbackpulver mischen und unterrühren (nun den knethaken-aufsatz verwenden). jetzt die gemahlenen mandeln unterheben. dann den eischnee in 2-3 portionen unterheben (mit einem schneebesen oder silikonspatel). je nach konsistenz nochmals 50-70ml milch unterrühren. teig in die springform füllen und für 50-55min backen (stäbchenprobe machen). (wenn man mit kokosblütenzucker bäckt, wird der kuchenboden von aussen sehr dunkel - innen bleibt er aber relativ hell.) kuchen auf einem kuchengitter 20min abkühlen lassen bevor man die springform entfernt. falls der kuchen in der mitte sehr hochgegangen ist, dann einfach den größten teil des überschüssigen "hügels" gerade abschneiden.
haselnuss-creme mit leichter kaffeenote
ungesüsste haselnusscreme mit dem ahornsirup, zimt und vanillemark verrühren. schlagsahne aufschlagen und unter die haselnusscreme heben (mit einem schneebesen o.ä.). zum espresso soviel wasser hinzufügen, dass es 100ml ergeben, dann das agar-agar einrühren und 1min aufkochen (ständig rühren). kaffee-gelee zügig in eine rührschüssel füllen, dann haselnuss-schlagsahne in 2-3 portionen unterrühren bzw. unterheben. haselnuss-creme 10-30min in den kühlschrank stellen bis sie anfängt fester zu werden und man sie auf die tortenböden streichen kann. kuchenteig in 3 böden zerteilen, dabei den untersten boden verkehrt herum als obersten boden für die torte verwenden, da der boden so schön gerade ist. auf die anderen beiden böden dick haslnusscreme verstreichen, dabei 1cm zum rand platz lassen. beide böden getrennt voneinander in den kühlschrank stellen, bis die creme festgeworden ist (1-2 stunden maximal).
buttercreme
puderzucker sieben. weiche butter 1-2 minuten aufschlagen, dann den puderzucker in 2-3 portionen dazugeben und unterschlagen. eventuell etwas milch hinzugeben, falls die buttercreme noch zu fest ist zum verstreichen (milch nur esslöffelweise hinzufügen). buttercreme in einen spritzbeutel mit runder spritztülle (etwa 10cm-ø) füllen. dann die kuchenböden aufeinandersetzen (zur sicherheit, damit nichts verrutscht, kann man 3 schaschlickspiesse durch alle böden stechen - kurz vor dem servieren wieder entfernen). buttercreme zuerst in die lücken zwischen die böden füllen, soviel, dass die buttercreme "herausquillt". "überstehende" buttercreme dann mit einem kuchenspachtel glattstreichen - am besten im kreis herum. zum schluss buttercreme auf dem tortendeckel verteilen und glattstreichen. torte in den kühlschrank stellen, damit die buttercreme fester wird. vor dem servieren mit mandelkrokant und gezuckerten cranberries dekorieren.
gezuckerte cranberries
wasser mit zucker aufkochen bis sich der zucker aufgelöst hat und ein sirup entstanden ist. sirup
1 stunde abkühlen lassen, in ein weckglas o.ä. füllen, dann die gewaschenen cranberries dazugeben und verschliessen (das weckglas sollte am besten ein fassungsvermögen von 800-1000ml haben). die cranberries für mindestens 4-5h ziehen lassen (oder einfach über nacht) - am besten alle 30min das weckglas schütteln, damit alle cranberries wieder gut mit sirup bedeckt sind. anschliessend cranberries gut in einem sieb abtropfen lassen (nicht zu lange, sonst kleben alle aneinander). cranberries auf einen teller mit rand o.ä. legen, mit feinem zucker bestreuen und den teller hin-und herschütteln, sodass die cranberries gut von allen seiten mit zucker bedeckt sind. (dieser süss-saure snack eignet sich auch sehr gut zum verschenken - zusammen mit lebkuchen, keksen und anderen weihnachtlichen leckereien).
mandelkrokant
mandelstift fein hacken, sieben, sodass der feine mandelstaub abgesiebt wird. 2 stück backpapier und eine teigrolle bereit legen. zucker in einer pfanne oder einem kleinen topf karamellisieren lassen. zügig mandelstückchen unterrühren, auf ein stück backpapier füllen, das zweite stück backpapier darüber legen und mit der teigrolle so flach wie möglich ausrollen. mandelkrokant 15min abkühlen  bzw. aushärten lassen bis man das backpapier entfernt. mit den händen vorsichtig in kleine stücke brechen. wer essbaren goldstaub hat, kann die stückchen damit etwas bestreuen.

MerkenMerken

edeka food labs: a wonderful gathering in our studio

Dienstag, 29. November 2016


a week ago we celebrated a wonderful gathering with our client edeka* in our studio, called the "edeka food labs". it was the first bigger gathering, that we hosted in our studio and it was so much fun! we've meet so many inspiring people and it was such a pleasure to share delicous food together with other creatives. on the menu was a very tasty beetroot-sunroot soup as a starter, ravioli filled with pumpkin as a main dish and two different cakes - a vegan pumpkin cake and a haselnut caramel cake - for  the dessert. we also built up a small "salt station" for the guests, so everyone could mix their own salt after the instructions from edeka's new beautiful book "selbstgemacht"*.
as we didn't had enough chairs and also needed one more table to host 25 people we rented some from our friends jools and vince - they have the most stunning shop with vintage furniture, if you are in search of something you should definitely have a look.
for the flower decoration we worked together with the amazingly talented ruby & olivia from mary lennox and could not have been more happy. especially the installation with the branches above the tables was exactly what we've been looking for and we were so excited when ruby and olivia came to the studio to hang them up.
if you want to have more impressions of the event, check out the wonderful video that the fantastic david & jenny made on youtube. i think they perfecly captured the mood!!
our dearest friend ezgi made some stunning photos during the day as well, can't wait to see them pop up on the blogs of all the other guests. it was such a good merge of many creative people working together for this event and we've been really enjoying the whole process of it. and last but not least this event would have never been so wonderful without rike & lina from pony & blond - thanks for all your help and positive energy ladies, you're the best! if you want to see more photos of the food that has been served that day and also some of our other work, check out the instagram channel of edeka, it would make us so happy! hope you guys are enjoying the little picture overload from the event now - can't wait to share new christmas cookie recipes with you soon :)
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gluten free mini apple-pear tarts with vanilla pudding

Donnerstag, 17. November 2016

last weekend we enjoyed a wonderful little bike tour in the countryside. the light was simply stunning and even, if it was almost as cold as in winter, it was such a lovely autumn mood. the colors, the air, the light, everything was just perfect and felt so rewarding after some really hectic and annoying days of terrible tooth pain. nora made some delicious gluten free mini apple-pear tarts and believe me, they taste as heavenly as they look! the perfect little treat for a bike tour, a cozy coffee or tea break at home or a sweet breakfast. if you have some vanilla sauce at home we can highly recommend to enjoy it together with the tarts - we tried that the next morning and it's such a good combination! 
the most joyful thing during the bike tour was to watch our new family member carry running around and playing with her big "brother" collin. we really wanted to have a second dog since a long time and this time it wasn't easy at all to find the right one, but all the waiting and searching was so worth it! carry is the sweetest little soul and collin and her are getting along so well with each other. we will definitely show you more pictures of her soon :)
oh and maybe you remember our bike-picnic post from last year? if not you can check it out here. after i got a new bike from creme cycles last year, nora really wanted to have one as well and tadaaa here it is! such a beauty, don't you think so? 
we hope you enjoy the last days of autumn, before all the pretty leaves are gone for a while. but no worries, these delicous mini tarts will even brighten up a grey and cold winter day! 

comforting pumpkin-coconut soup with brown rice, sesame & thyme for villeroy & boch

Sonntag, 30. Oktober 2016

if you follow our blog for a longer time you might have recognized already, that we love the tableware of villeroy & boch*. as autumn is in full swing and it get's colder and colder outside we especially fell in love with their soup passion* products. we love to eat soups during autumn and winter and to have a whole porcelain series dedicated to this topic made us so excited! as autumn is one of our favorite seasons we decided to make a pumpkin soup, because who doesn't likes a good pumpkin soup, right? 
we invited our dearest friends and neighbours rahel and anita to enjoy this delicious soup together.
we actually share a lot of meals with them - during summer outside in the garden under the big walnut tree, during autumn and winter around the campfire or inside in their or our flat - it's so special to have such close friends, that almost feel like family, as neighbours and we are so grateful about it. only lea, who used to join our little gatherings as well, was deeply missed this time as she recently moved to another city. but we can't wait to enjoy more cozy dinners all together soon again. so this time it was only the four of us and actually also the first time, that we've been shooting in our new dining room in the countryside. as the weather wasn't pretty nice the last days we all appreciated it a lot to sit inside and enjoy a big warm bowl of this pumpkin soup. we decorated the table with some flowers and mini apples from the garden, pumpkins and of course our new tableware from villeroy & boch and enjoyed a very cozy afternoon together. i especially like the big tureen of the soup passion collection, it keeps the soup wonderfully warm, looks so pretty and you don't have to go to the kitchen if you want to have a second serving - and believe me, you definitely want a second serving of this soup :)
so if you guys love a good pumpkin soup as well, you should give it try, we hope you enjoy!
*sponsored 

glutenfree pumpkin pancakes and a autumn gathering with eva and christiann at our studio

Montag, 24. Oktober 2016

almost two weeks ago we enjoyed a wonderful afternoon with eva kosmas flores and christiann koepke in our studio. we've been following each other on instagram for such a long time and it was a pleasure to finally meet in person!! we really love their work, so make sure to check out their blogs if you don't know them yet.
berlin was not greeting them with the best weather, so we've done our best to make it as cozy as possible in our studio. nora made her delicious pumpkin pancakes, eva made very delicious candied nuts and christiann cooked a very tasty apple chai compote - it was such a delicious combination and i'm sure you guys will love it as well. as it was already quite late the photos turned out very dark, like almost always during autumn/winter, but who says you can't have pancakes for dinner, right?! 
after our little shooting we've lit some candels and enjoyed these delicious gluten free pumpkin pancakes - it almost felt like christmas, such a cozy and calm mood. we love to eat our pancakes (no matter if pumpkin, banana or what else) with coconut yoghurt, but of course you can use any yoghurt you like.
also, we still haven't forgot about the "studio tour post" really hope to find the time for it soon and to show you guys more from our creative space. but for now let's enjoy this wonderful autumn dish <3 we wish you all a great day!
 

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