The month is almost over – this means it’s time for another round of “Bake Together – The Baking Surprise” with Andrea from Zimkeks & Apfeltarte. The topic for today’s collab is “caramel and tart” and what can I say… this (nasty) little caramel, peanuts, and chocolate tart aka. Snickers Tart (without Snickers) is the delicious result I came up with ;P
Onion cake aka. Zwiebelkuchen is a typical cake from my home back at Lake Constance. You will find these cakes in the south of Germany, Switzerland, and the Alsace area everywhere in late summer and fall. This onion cake here is made with yeasted dough and a good amount of onion filling… exactly how the perfect onion cake should look like ;P
It’s time again for a new “Bake Together – The baking surprise”! The month is almost over, which means Andrea from Zimtkeks & Apfeltarte and I have once again picked out a topic for our #BakeTogether and worked in the kitchen. You can see the result here – a delicious Mirabelle Filo Tarte. So good and refreshing on a hot summer day ;)
I am a big fan of raspberries. I could eat them all day long. The perfect sweet little snack. Wherever you throw them on top – on a bake, a smoothie bowl, or whatever – everything will be instantly more delicious. That’s a fact ;P This Raspberry Coconut Mousse Tart actually does not need raspberries on top because there are a lot of them already in the mousse… but it will not hurt if you add a lot of raspberries to decorate the tart. They are not only delicious, but they also look nice ;)
For many people, fall is primarily the season for everything apple. It makes sense because that’s the time when apples are harvested. Clever storage, however, makes it possible that apples are available all year round. Many apple varieties stay fresh for 9 months, some even for 12 months, if stored correctly. That means delicious apple pies and tarts, like this great Normandy Apple Tart, are available 365 days a year. Yay! ;)
There is so much you can do with rhubarb. First and foremost, of course, sweet cakes and desserts. But also savory dishes can be “improved” with rhubarb ;) The recipe today is definitely something sweet. A classic Rhubarb Tart with a generous meringue topping. I would’ve loooved to make this recipe sugar-free so I can eat it without any remorse, but making a meringue sugar-free and then flambeé it… not a good idea. So this one here is for my sugar-loving friends out there. Like most of you out there I assume ;P
Hi, my name is Marc. I'm a graphic designer.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)