Tag Archives: cake

Grandma’s Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

This cake has always been one of my favourites. Grandma has been baking it on lots of occasions like birthdays and holidays for probably decades now and the whole family just loves it.

Now that I am living in Finland and rarely get to taste grandma’s cakes I just have to do them on my own. For the second year in a row now Tiia wanted it for her birthday so I also decided to put it up on the blog. If you want to have a look at last year’s Frankfurter Kranz check out our first blog post from last year.

A traditional Franfurter Kranz is a Bundt cake made with buttercream and decorated with caramel covered brittle nuts. Grandma always uses vanilla buttercream and decorates with chocolate sprinkles. The layers are also filled with buttercream but instead of jam she puts sliced bananas in it. So technically I have no idea if it is still a Frankfurter Kranz but that is just how she calls it, so I will stick with the name.

For the decoration I used sugared rose petals. Those are really easy to make. If you have unsprayed roses you can use a pastry brush and coat one by one with egg foam sprinkling with sugar afterwards. Let the petals dry on a baking sheet and then store in an airtight container. They taste really great!

Ingredients for the Bundt cake

250 g softened butter (add a bit of salt to the batter if you don’t use salted butter)
200 g sugar
2 tsp vanilla sugar
4 eggs
zest of one lemon
125 g plain flour
125 g potato starch (or corn)
1/2 tsp baking powder

Preheat the oven to 180°C and grease a Bundt tin. I usually also add home made bread crumbs so the cake won’t stick to the sides.

Beat the butter with the sugar and the vanilla sugar until it’s white and fluffy. Add the eggs and the lemon zest. Most recipes say to add one egg at a time but to be honest I don’t think it makes a difference in the end. Beat until the batter is thick and fluffy.

Combine the flour, starch and baking powder in a bowl and slowly add to the mixture until everything is incorporated and the dough is shiny.

2women2cats: Grandma's Frankfurter Kranz

Pour the batter into the Bundt pan and even out with the back of a tablespoon.

2women2cats: Grandma's Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

Bake around 60 minutes and let it cool down before taking it out of the tin.

2women2cats: Grandma's Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

When it’s cooled down enough, cut the cake into three rings, set aside and prepare the frosting. If you want to make the frosting the next day, don’t cut the cake beforehand.

2women2cats: Grandma's Frankfurter Kranz

For the frosting

200 g butter (not too soft)
250 g powdered sugar
1 vanilla bean
2 bananas (depending on size)
Decoration of your choice (I used sugared rose petals)

Open the vanilla pod and scrape the seeds out. Take a big bowl, add the butter and the vanilla. With a hand mixer carefully mix it with the powdered sugar while sifting it into the bowl. You don’t want any lumps in it. If you want it sweeter or firmer you can always add more sugar to the buttercream.

2women2cats: Grandma's Frankfurter Kranz

Cut the bananas in slices.
Take the bottom ring of the cake, spread a nice amount of buttercream onto it and top it with banana slices.

2women2cats: Grandma's Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

Then place the next cake ring on top and repeat. The top part of the cake won’t have bananas so you can spread the rest of the buttercream on top and in the middle of the cake.

2women2cats: Grandma's Frankfurter Kranz

I always make a thin layer at first, then put the cake in the fridge until the buttercream is a bit firm and add the rest of the buttercream afterwards. I do that because I always get a bit of crumbs into the frosting and I don’t like the looks of that. So once the first layer is firm enough you can add more buttercream and it will look a bit cleaner. You can smooth it out or leave it a bit rustic looking. If you want it really smooth you can also put it back in the fridge and once the buttercream is firm you can scrape a bit of to make an even layer.

Add sprinkles or other decoration. You can eat the cake when the buttercream is still a bit soft or when it has firmed up the fridge. Enjoy!

Stef

2women2cats: Grandma's Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

German Cheesecake With Blueberries

We haven’t updated this blog in such a long time. After my placement had ended I worked on excavations for another four weeks and I was only home on the weekends. Tiia’s new job didn’t leave much time for writing either.

I made this cake for my workmates on the last day of my placement and now I finally get to post the recipe. When I thought about what cake to make a German cheesecake came to my mind immediately since everybody at work was praising the bakeries in Germany so much.

This type of cheesecake is really uncommon here in Finland and so I thought it would be just perfect for this occasion. It is really easy to make and needs so little preparation. It usually comes plain (with a crust or crustless) or with fruits like mandarins. Lately we have picked so many blueberries that I wanted to add those instead and I am really not a fan of mandarins in cake anyway.

2women2cats: German Cheesecake With Blueberries

Now the German cheesecake is made with “Quark”. While it is available in every supermarket in Finland I know that in other countries it is often hard to come by. On the internet it is often translated as curd cheese or cottage cheese. While I don’t know what a curd cheese looks like I am sure cottage cheese (which you can also buy here) is not the right product as it’s lightly clumpy and different in taste. Supposed to be more similar is fromage blanc. I did some research and if you can’t find Quark anywhere it should be possible to exchange it with Greek yoghurt. The taste might be slightly different but Greek yoghurt is quite firm so it should work well. If you’re unsure about the texture you can always add another egg.

For the crust

200 g flour
100 g sugar
1 tsp baking powder
2 tsp vanilla sugar
1 egg
75 g butter

Preheat the oven to 200C°.

Knead everything together to a dough and cover the bottom of a greased 26 cm springform (I also put parchment paper on the bottom) with 2/3 of the dough. Roll the rest into little sausages and cover the walls while pressing them down.

For the filling

1 kg quark (low fat)
180 g sugar
80 g mild vegetable oil
40 g potato or corn starch
4 eggs
1 tsp lemon juice
2 tsp vanilla sugar (you can also use vanilla pod or aroma)
1/2 l milk
Blueberries or other fruits (mine were frozen)

Mix the ingredients except the blueberries together until everything is combined and smooth. Pour on top of the cake crust and add the blueberries.

Bake for around 60 minutes and let it cool down in the springform. It needs to set first and is not firm enough to be taken out immediately. Enjoy!

Stef

2women2cats: German Cheesecake With Blueberries

2women2cats: German Cheesecake With Blueberries

2women2cats: German Cheesecake With Blueberries

Raw Goji- & Mulberry Cupcakes With Salted Chocolate Frosting

Yesterday had been a bit slow and for some reason there was left over avocado and a craving for sweet things. Perfect reason to have a raw dessert! I just bought some mulberries which I had never tried before and thought they would fit quite nicely in a raw cake. I wanted to do something different with the shape and that’s why decided to make cupcakes.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

For the cupcakes (makes 4 pieces)

65 g raw pitted dates
65 g raw almonds
65 g raw hazelnuts
2 tsp raw agave nectar
50 g dried goji- & mulberries (plus some for decorating later)

Process everything except the berries in a food processor until the ingredients start sticking together. This will take a few minutes. Add the berries and just process the mixture until the berries have the desired size.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

For the shape I used a silicone muffin pan. Press the mixture down really firmly so they won’t break later. Let them rest in the freezer for around half an hour. Meanwhile you can start preparing the frosting.

For the frosting

1 ripe avocado
4 tbsp raw cacao powder
4 tbsp raw agave nectar
1 heaped tbsp raw cacao butter
sea salt

Melt the cacao butter really carefully and not too hot if you want to keep it raw. Blend together the avocado, nectar and cacao powder in a food processor until everything is really smooth. Add some sea salt to your taste and at the very end the melted cacao butter. Mix until it’s nicely incorporated.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Take the cupcakes out of the freezer and carefully out of the silicone pan. Pour the frosting into a piping bag and decorate the cupcakes.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Decorate the cupcakes with some berries. If you don’t eat them right away keep them cool in the fridge. Enjoy!

Stef

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Easter Cupcakes

Easter is close and I think it’s the right season for carrot cake. A while a ago I had bought some flower stencils and I haven’t had the chance to use them yet. So I decided to do some cupcakes and use the stencils for marzipan flowers.

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The original recipe is from this German page and I have used it for many years. The carrot cake always turns out really well, only difference this time is that I used my silicone muffin mould. The amounts are a bit unusual since I only made half the recipe which made 7 cupcakes. I exchanged the walnuts with hazelnuts and used a bit more carrot.

Carrot Cupcakes

62 g butter, softened (I used salted)
1 tbsp vanilla sugar
112 g brown sugar
2 small eggs
140 g grated carrots
25 g hazelnuts, chopped
50 g almond flour
25 g potato flour (or corn starch)
87 g flour
2 tsp baking powder
a bit less than 1/2 tsp of cinnamon, nutmeg and ground clove each

Preheat the oven to 175°C.

Beat the sugars, spices and the butter until everything is fluffy. Stir in the eggs. They don’t need to beaten long, just incoperate them properly into the mixture. Mix in the carrot and the hazelnuts.

2women2cats: Easter Cupcakes

Mix the flours together, add the baking powder and stir them slowly into the carrot mixture. Fill the muffin moulds a bit more than half way up and bake for around 30 minutes.

Frosting and Decoration

cream cheese
vanilla sugar
powder sugar
butter (I used salted again)
food colouring
marzipan

While the cupcakes are in the oven you can prepare the decoration. I took some marzipan and put a little food colouring in. Then I formed little carrots and carrot leaves. Same procedure for the flowers, except that I rolled the marzipan flat so I could use the stencil on them. The marzipan rests were formed into eggs.

2women2cats: Easter Cupcakes

2women2cats: Easter Cupcakes

When the carrot cake is done and cooling down you can make the frosting. I think I’ve said before that I am bad with weighing things. I made this frosting so often that I didn’t check the amounts I used. Naturally I made too much, so the rest will have to be frozen. I think I used around 90 g cream cheese, two tablespoons of salted butter and a bit of vanilla sugar. I then added some green food colouring and a little bit of brown so it wouldn’t be too bright.

2women2cats: Easter Cupcakes

Add powder sugar until the frosting gets firm enough to be piped. If you don’t have a piping bag you can just use a freezer bag  and a star shaped tip. Pipe the frosting onto the cupcakes and decorate with the marzipan decoration. Enjoy!

Stef

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Raw Blueberry Cardamom Cakes

It is time for a new raw cake recipe. The other day we had way too many ripe avocados, so I decided to make two small raw cakes with blueberries. If you want to know a bit more about raw food you should also take a look at my raw chili chocolate cake recipe.

Cake bottom

50 g almonds
50 g pitted dates
2 tbsp raw cacao powder
1 tsp raw honey or agave nectar if you want a vegan cake

Blend everything in a food processor until it becomes sticky and paste like.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

When the dough starts sticking to the wall, push it down with a spoon or spatula and mix a bit longer. This should take a few minutes.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

Once the dough stays together by itself, you can press it into a baking tin of your choice. I used two small cake rings, each around 8 cm ∅. Put it in the fridge and start preparing the filling.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

Filling

2 ripe avocados
60 g frozen blueberries (of course fresh ones would be nicer)
3 pitted dates
2 tbsp raw cacao butter
raw honey or agave nectar depending on the sweetness of the blueberries
cardamom

If you use frozen blueberries rinse them under warm water and strain them. Otherwise the filling would be too moist.

Blend everything in the food processor until smooth and add honey or agave nectar if the mixture is not sweet enough. Put a little cardamom in, it will give the cake a nice taste. The filling should have a mousse like texture in the end.

Divide the filling equally and spread onto your cake bottoms. Put them back in the fridge.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

For the topping I wanted to create a thin white chocolate layer and experimented with cacao butter.

White chocolate layer

2 1/2 tbsp raw cacao butter
1/2 vanilla pod
raw honey or agave nectar
raw cacao nibs for decoration

Melt the cacao butter in a small bowl in warm water. Be careful not to let it get too warm because otherwise it won’t be raw anymore. Cut the vanilla pod and scrape it out with a knife. Add to the melted butter with some honey or agave sirup until it’s sweet enough. Let it cool down a bit before you pour it over the cake.

It used two different techniques for the topping as you can see in the picture. With the right cake, I poured half of the chocolate on top, whereas for the left one I whisked the cooled down chocolate with a small spoon until it became firm. I then spread it on top of the cake. I like this version more because it gives the cake a more rustic look. You have to make sure that you don’t whisk the chocolate too much: it will become to hard otherwise. In that case you can slowly heat it up again until it’s soft enough.

Sprinkle with cacao nibs and put the cakes back in the fridge until serving. Enjoy!

Stef

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

2women2cats: Raw & Vegan Blueberry Cardamom Cakes