[fruity summer greetings] Windbeutel with mascarpone filling and berries

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No idea what to bake this afternoon? Here ist the perfect last minute recipe for hot and lazy summer days: Windbeutel! There are made in a very short time and you can actually fill them with anything you like! My family goes crazy when I am baking these sweeties because everyone can add their favourite ingredient, such as nutella (for my brother), chocolate chips, chocolate syrup, brittle, cookie crumbles, fruit (banana, blueberries, blackberries, raspberries…).

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The correct translation would be ‘cream puff’. This comes because in detail it is a very fluffy dough (choux pastry) which is baked at high temperature! The basic filling is heavy cream combined with any kind of fruit. Because I am addicted to mascarpone (especially in combination with strawberries) my filling had to include it! But of course you can as well add curd cheese, yoghurt or even ricotta (but you have to keep an eye on the consistence, better use a package of stabilizer for whipping cream!). When you don’t have anything of these ingredients at home you can just use ice cream instead!!

I think there are no more words needed to describe this fantastic treat for hot and sunny afternoons! Time to grab it and go outside to enjoy the sun! 🙂

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Windbeutel with mascarpone filling

Ingredients:
375 g water
0,5 tablespoon salt
100 g butter
200 g flour (sifted)
5 eggs

filling:
250 g mascapone
250 g heavy cream
1 tbsp. vanilla extract
1 tbsp. vanilla sugar
confectioner’s sugar

Directions:

  1. In a heavy and wide saucepan, stir together the water, butter and salt and let it boil while stiring it the whole time. Remove from heat and add the sifted flour with wooden spoon until no flour can be seen anymore and it turns into a white clump. Transfer into another bowl.
  2. Now add the eggs one after another (!!) and stir very well with an electric mixture until the eggs are incorporated and mixture is clump again.
  3. Preheat oven to 220°C and prepare baking sheets. Transfer the dough to a pastry bag. Now pipe dough in small piles (or any size you prefer.
  4. Bake for 20-28 minutes (depends on your oven and the size of the Windbeutel!). Then remove from oven and tranfer them to a wire rack. Let them cool completely.
  5. Prepare filling: Beat mascapone together with the vanilla extract and vanilla sugar until creamy. In another bowl beat heavy cream until its smooth. Now combine both creams. Cut the fruit into smaller chunks as you prefer.Slice the Windbeutel and fill with the filling and fruit. Decorate with confectioner’s sugar.

 

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Have fun baking!

xxx

Caprice

[The Danish answer to Cinnamon buns] Kanelsnegl

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After I spent the last couple of months with working, studying and traveling, now it’s finally time for the next recipe + travel review! Maybe you already saw some pictures on my Instagram account about my travels to Argentina, Brasil, Dubai and Copenhagen. Today I am starting with my travel review about my short but first trip to Denmark! Of course I brought you a recipe form Copenhagen for the most delicious Danish cinnamon buns ever! But before I present you the recipe, I will share with you my favourite spots in Copenhagen!

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Nyhavn

You can pretty much get me with every city which is located at the waterfront! Not surprisingly, this was my favourite spot in Copenhagen. Actually the city offers some great waterfront spots, but this is one of the best ones. To give you a short historical insight: In 1671 King Frederik the Third connected the Kongens Nytorv and the harbor through a canal, to facilitate the transport of goods. The houses besides the canal were inhabited by the merchants, who then had their ships right on the doorstep. The word Nyhavn means “new harbour”. Nowadays you can find restaurants, cafes and pubs here all lined up. This was the place were we couldn’t miss out the insanely good waffles (with soft ice and sprinkles on top!). I could have spent hours here looking at the colorful houses, the blue sky and pretty ships, with a waffle in the hand – Loved it!

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Tivoli

Tivoli is one of the happiest places in Denmark or rather the largest amusement park in the country! Since 1843 Tivoli offers a wide range of attractions for all ages. There are the traditional rides like carousels and bumper cars, but as well  rollercoasters. There are live events such as concerts. We were lucky, because every saturday there is a  live band playing blues and jazz music. In addition, there are of course hundreds of options to eat and drink. Such as a little China Town, a french place or cute little cafés. All in all, the hours we spend there, felt like being in a dreamland, comparable to Disneyland, but pretty much smaller!

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Little Mermaid

When I came back from my trip the first question of my friends was “Did you see the Little Mermaid? Isn’t she small?”. Yes, I saw her and yes she is much smaller than I thought. I had the same situation when I saw the “Mona Lisa” in Louvre for the first time: Such a small masterpiece and lots of people around it! Déjá-vue! First we couldn’t really see her, because it was so crowded! The Little Mermaid is based on the fairy tale of Hans Christian Anderson. After my trip I had to read the fairy tale, becauseHans Christian Anderson is such a famous writer and it is an important part of the Danish culture. Basically the fairy tale is about a young mermaid, who is willing to give up her life in the sea and her identity as a mermaid to gain a human soul. I won’t reveal the end of the story, but it of course contains romance.

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More places to go…

  • Visit Sostrene Grene: Here, you can get everyting like wine, marmelade, kitchen stuff, soaps, stationary, candy, decoration… – Perfect place to buy some great gifts and souvenirs!
  • Magasin du Nord: This is the oldest department store in Scandinavia and offers eyerything in a ympathic ambiente
  • Illums Bolighus: Huge department store which offers exquisite nordic design (just window shopping for us)
  • Danish Design Museum: about architecure and the special danish design aspects
  • Torvehallerne: Beautiful street market with delicious food and drinks (and flowers, fruit and so on!) Worth a visit!!

Food

I promise you: You won’t starve in Denmark! I was greatly impressed by the range of food and especially of the fact that Danish people are crazy about healthy food. One night we returned from an Irish Pub and it was about 4 or 5 in the morning and we entered a 7 Eleven to get something to eat. Instead of food like pizza or chocolate, we found a variety of different whole-grained breads, ginger shots, superfood and paleo salats. Hats off, Copenhagen!

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Besides the healthy aspects there are typical specialities like Smorrebrod (= open-faced sandwiches with everything you want on it, such as cheese, ham, fish etc.), waffles, soft ice (with a thinn layer of chocolate!), hot dogs and of course cinnamon buns! The cinnamon buns really got me! There are less sweeter than the american ones and more fluffy and have a taste of caramel because of the brown sugar! My person heaven, therefore I will show you my recipe for homemade Kanelsnegl!

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Kanelsnegl [cinnamon buns]

Ingredients:
500 g flour
250 ml milk
42g fresh yeast
pinch of salt
80 g sugar
80 butter

filling:
100 g butter
80 g brown sugar
40 g white sugar
2 tbsp. cinnamon

glazing:
100 g confectioner’s sugar
2 tbsp. water

Directions:

  1. In a small bowl crumble yeast and mix with 5 tbsp. of the warm milk and one tbsp. of the white sugar. Let the yeast work for 5-10 minutes.
  2. In another bowl whisk together flour and the rest oft the sugar and salt. Then add the yeast mix, the rest of the milk and the melted butter. Knead until a smooth dough comes out. Now cover with a cotton dish towel and put it at a warm place and let the dough work again for 60 minutes.
  3. Roll out on a floured surface into a rectangle.
  4. For the filling: Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the bottom side, role up dough and pinch edge together to seal. Cut into 1 -2 cm slices.
  5. Preheat oven to 175°C and prepare a baking tray by layering with baking paper. Place cinnamon buns onto the prepared baking tray.
  6. Bake for 20-25 minutes.
  7. For the glazing: Combine confectioner’s sugar and water and sprinkle over the buns. Best served  warm!

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Enjoy!

xxx

Caprice

 

 

[better later than never… delicious start in 2015] magical zebra cake

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Finally after January has already started a couple of days, here is my first post of 2015! The last weeks were pretty stressful because so many things are happening right now like journeys and trips I have planned and university stuff that needs to be done…
Also some amazing things related to my blog are happening in the next weeks and of course I will share them with you as soon as I can. I will reveal one little thing, I am going to travel to the southern parts of Germany and meet some new people.

You see, lots of new experiences and things… Therefore it’s time for an  easy recipe like this!

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This magical zebra cake is ready to bake in less than 15 minutes! The highlight of this cake is the rotational layering of vanilla and chocolate dough which produce the distinctive zebra pattern. Looks more complicated than it actually is! Just serve with confectioner’s sugar which matches perfect to the slightly moist texture of the cake.

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Magic zebra cake

ingredients:
2 egg Whites
2 eggs
200 g sugar
250 ml oil (I took sunflower oil)
250 ml milk
vanilla from one vanilla bean
300 g flour
pinch of salt
1, tblsp. baking powder
2 tblsp. cacao powder

Directions:

  1. In a bowl cream together sugar, vanilla, eggs and egg whites. Add milk and oil and cream until smooth.
  2. Mix together flour, baking powder and salt. Slowly combine both mixtures. The batter should be liquid in consistence. Divide batter into two and add the cacao powder to one of them.
  3. Preheat oven to 180°C. Grease a baking pan with butter. Now you have to work carefully. Pour 3 tablespoons of the light batter in the middle of the pan. Turn the baking pan 90° degrees and pour 3 tablepoons of the chocolate batter in the middle of the light batter, turn it again 90° degrees. Now take the light batter again and pour again 3 tablepoons in the middle of the chocolate batter, turn again. Continue like this with the rest of the batter.
  4. Bake the cake for about 35-40 minutes until a toothpick comes out clean. Remove from the pan and let it cool completely. Serve with confectioner’s sugar. This cake can be frozen.

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Have yourself a relaxed sunday!

xxx

Caprice