After 3 savoury recipes I felt like I have to post something sweet again. And to be honest-I really needed something sweet at the moment to cheer me up! I am struggling with a cold since 5 days. People from Munich call it the ‘Wiesn-Grippe’ (Oktoberfest-cold), because everybody is snuffing and coughing here! I guess Indian summer made me frivolous with my clothing-I just forgot that the sun is less powerful than in July and it gets cold at night…
Anyway, I thought that instead of moaning (ok, I did that a lot this week:sorry to my brother at this point :)) I should do something that improves my mood. I don’t know about you, but the first food that comes to my mind when I need to improve my mood is chocolate. I guess you know that dark chocolate is a moodlifter because of the high percentage of cacao. But dark chocolate doesn’t work for me, I just don’t like it. A real mood-booster for me is white chocolate, not because of the scientific-proofed ingredients, just for the taste!
As I looked through my favourite blogs, I found a muffin recipe at ‘the vegetarian diaries‘ that sounded just perfect. Even my conscience is salved because of the vitamins in the raspberries (I can salve it pretty easy :) ). I made only half of the recipe and cut the oil out:
Raspberry-white chocolate muffins with almond slivers
for 8 muffins
140g wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
5g vanilla sugar
40g white chocolate
20g almond slivers
90g raspberries (frozen)
8 muffin cups, muffin pan
1.Preheat the oven to 175°C/250°F. Put the muffin cups in the muffin pan. Chop the white chocolate.
2. Stir the egg, sugar and vanilla sugar with a hand mixer until it is fluffy. Mix the yoghurt with the egg and sugar.
3. Sieve the flour, baking powder and baking soda over the bowl with the batter. Stir until the flour is wet, but not too long. Fold in the almond slivers, 2/3 of the raspberries and 2/3 of the white chocolate.
4. Fill the batter into the muffin cups. Put the remaining raspberries and chocolate on top of the batter. Bake the muffins for 35-40min.
This time I want to share a real childhood memory. This is the cake I always asked my mom to bake for my birthday and I loved it!
Since I moved a few 100kms away from my parents years ago, I didn’t get the coconut torte for birthdays on a regular basis (I asked my mom to send it via mail, but obviously it is not wise to send cream unchilled…). As a result I almost forgot this delicacy until I saw some Rafaello’s at my local supermarkt check-out counter which reminded me of the taste. I was thinking about the cake for a few days and considered if it is a good idea to bake a cream-tarte just for myself. But then I figured out that I should invite some friends to help me with this to avoid a sugar overdose. Even though it is a great recipe, I recommend not to eat the whole cake if you plan to test it :)
For the sponge:
5 eggs (separated)
1/2 teaspoon baking powder
For the cream topping:
100g grated coconut
4 cups cream (à 200ml)
2 sachets of whip-it (‘Sahnesteif’)
200g white chocolate
1. Whisk stiff the egg whites with a pinch of salt. Stir the egg yolks with the sugar, until it gets creamy. Sieve flour and baking powder ofter the eggs and sugar and mix. Gently fold the egg whites in.
Fill it into a greased spring form and bake it at 175°C for 15-20min until it is baked (it is important that it is not too dark!)
2. Heat one cup of cream and add the chocolate until it is liquid (do not cook it!). Whip the remaining cream with the ‘whip it’.
3. Cut the sponge lengthwise in 2/3 and 1/3. The smaller piece is the bottom of the cake. You have to pick the larger one to small pieces. Mix the pieces to the liquid chocolat, coconut grates and whipped cream.
4. Fill the topping onto the bottom. You can use the spring form rand to have an even result. But I prefer the shape of a hill, because my mother always said it looks just like a snow hill this way.
5. After you have the shape you want you can decorate the torte as you like. I used some coconut grates to underline the snow effect. Coconut grates are great if you want to use some food colouring. I am thinking about pink grates on the white ground to get a marshmellow look or something… (I have to bake it again soon!!).
6. After you are happy with the look you have to put it in the fridge for at least 3 hours and allow the torte to rest.