this cake is linked to so many wonderful childhood memories… my “aunt” tante used to make it for me, because i loved it so. the fruity, juicy apricots are probably not in season just yet – but in case of an imminent craving, frozen fruit works just as well. bout of nostalgia guaranteed!
i’m officially a short haired (concerning me, anyway) girl! i thought i might as well step out of my comfort zone a little bit and – chop, chop – now i’m a bit blonder and a lot of hair lighter. for what feels like an eternity, i haven’t had a proper new ‘do on my...
one of the first food blogs i’ve ever read, years back (probably almost a decade by now?) was heidi swansons (by now classic) blog “101 cookbooks”. i still remember how i felt humbled, awed and like something “clicked” when i found it. i felt oddly connected to heidi, who, in my eyes, was a hero...
i’m still – and might be forever so – on the hunt for the perfect cookie. one that’s slightly chewy and soft, not too sweet, not too thin, with a nice, buttery flavor. i’m still not sure if the lack of the perfect home made cookie in my life is due to my lack in...
today, it’s healthy desserts day again. because i’m knee-deep into this very interesting and fun project, where i get to research – and cook up – what feels like a hundred healthy dishes. ask me anything about superfoods – chances are, i’ll come up with a wikipedia-worthy reply in a whiff! still lazy as fuck...
at sprüngli, the local confiseur, one of my favorite products is a vanilla bean coated truffle. it’s not a vanilla yellow, but a vanilla black, so much vanilla is incorporated into it. so much so, that i inofficially dubbed it “the vanilla bomb”. strangely, they’re a seasonal produce though, so i am not able to...
my temporarily – and now repaired, i.e. brand new – broken oven almost resulted in an oven-gate. needless to say, i knew how to ship around it. being the creative me, i dreamed up an awfully – or exquisitely – french dessert (that passes as breakfast, too). because all good things are somehow, eventually french....
pavlova! i don’t think this ever gets boring. clouds of meringues, tart, boozy cherries on top, hints of cardamom… what’s not to like? in other words: i’m really into pavlova. i mean i wish i could be one. no! i really mean: i just really like pavlova. full stop. and i can’t wait for spring...
the odds are: i really like kaiserschmarrn, and i’ve praised its perks – i.e. comforting, sugary, sweet and basically everything you want from something to eat – at least once (though in my mind, it’s been far many times than that, really). and for those of you who have no idea what kaiserschmarrn is, here’s...
i love baking cakes. which i do, of course, to obtain something: a good result, a pretty to look at (ideally) and yummy cake. both, equally. well, for this cake, what i wanted to obtain was a black forest layer cake, with three layers of lush chocolate cake and mascarpone cream, röteli (a swiss cherry...