mother´s day with an ornamental cake roll and a free template

My mum, she´s an artist, a poet and the best mum in the world.

I know everybody says that about their mother, but it´s truth.
She loves painting and writing. 
My mum is not an artist in the kitchen, not at all, but she can turn
simple words into something special, within minutes.

My sister and I loved to listen to her made-up bed night stories;-) 

 ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Meine Mutter ist eine Künstlerin, eine Dichterin und die Beste Mama der Welt. 

Ich weiss, jeder behauptet das von seiner Mutter, aber es ist wahr.
Sie liebt die Malerei und das Schreiben.
Eine Küchenfee ist meine Mutter nicht, nie im Leben, aber dafür kann sie ein paar 
einfache Worte, 
im Handumdrehen, in etwas ganz Besonderes verwandeln.

Meine Schwester und ich haben Ihre erfundenen Gute-Nacht-Geschichten

immer geliebt;-)

Even now, as a grown-up, I still love to hear her short stories, 

full of droll words and nuggets of wisdom.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Auch jetzt als Erwachsener, liebe ich es noch immer Ihren Kurzgeschichten,

voll lustiger Worte und kleinen Lebensweisheiten zu lauschen. 

Last time my mum turned a plain white canvas into a colorful 
piece of jewelry.
That and the awesome blog from Raiza Costa from delightdulce
inspired me to turn a simple cake roll into a floral ornament 
preciousness.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Letztens hat meine Mutter eine einfache, weiße Leinwand in ein
farbenprächtiges Kunstwerk verwandelt.
Das und der wunderbare Blog von Raiza Costa von delightdulce
hat mich dazu inspiriert, eine einfache Biskuitrolle, in eine florale 
Kostbarkeit zu verwandeln.

Here you can download my floral ornament template, for the 

cake roll, for free.

You can also find the recipe in german at the end of this post.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Hier könnt Ihr die Vorlage für meine florale Biscuitrolle umsonst

 herunter laden.

Ausserdem findet Ihr einen Link zum deutschen Rezept, am Ende des 

Artikels.

ornamental strawberry cake roll

Ingrediens:

for the pattern

1 egg white

2 tablespoons sugar (30g)

3 tablespoons flour (20g)

3 tablespoons cocoa (20g)
1 1/2 tablespoons soft butter (20g)

for the sponge cake
5 eggs
1/3 cup + 1/4 cup sugar (125g)
1 package vanilla sugar (8g)
1 pinch salt
1 cup + 1 tablespoon flour (125g)

for the filling
5,2 oz strawberry jelly (150g)
2 packages vanilla sugar (16g)
6 fl oz heavy cream (180ml

Directions:

Preheat oven to 390° F. Line baking sheet with baking paper.

Place the pattern template under the baking paper and set aside.

In a medium bowl mix all ingredients for the pattern together.

Transfer the dough in a piping bag with a small round decorating tube.

Draw all the patterns with the piping bag and store the baking sheet in the freezer.

For the sponge cake:

In the meantime separate the eggs, placing the whites in one bowl and the yolks in another.

Beat yolks with 5 tablespoons water creamy.

Stir in 1/3 cup sugar and 1 package vanilla sugar, until the mixture is thick, light and fluffy.

Beat egg whites with salt until foamy.

Add 1/4 cup sugar and beat until stiff peaks form.

Gently fold the egg whites into the egg yolk mixture using a egg beater, just until incorporated.  

(Don't over mix or the batter will deflate.) 

Take the baking sheet out of the freezer and spread the batter evenly onto the pattern.

Bake for 10-15 minutes in the hot oven.

For the filling:

Pour strawberry jam in a bowl and stir until smooth.

Transfer whipping cream and vanilla sugar into a bowl and beat until soft peaks form.

Remove cake from the oven and place it on a wire rack to cool.
(Don´t remove the baking paper!!!)

Once the cake has cooled, spread with the strawberry jam, than top with the whipped cream.
Gently roll the cake (from the plain side) peeling off the parchment paper as you roll.
The pattern should now be on the outside of the cake.

Store cake, covered with plastic foil, in the refrigerator for about 2 hours.

 To every mother in the universe, have a great mother´s day, you are the Best.

                              ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

An alle Mütter im Universum, habt einen wunderschönen Muttertag, Ihr seid die Besten.

strawberries lost in philadelphia

Strawberries lost in vanilla cream cheese...

This cake must be from heaven.

This cake makes me wanna dig into the fluffy vanilla cream. Makes me wanna 

munch trough the fruity - sweet strawberries and crunch away the tender - crispy cake crust.

A strawberry dream on a vanilla cloud, that´s the way this cake looks and  taste´s like;-)

I made this cake for the Philadelphia cake contest and I had to share it with you guys, because it´s 

a perfect summer cake.

......................................................

Versunkene Erdbeeren in Vanille - Käsecreme...

Bei dieser Torte möchte ich mit einem gigantischen Löffel in die fluffige Vanillecreme

eintauchen, mich durch die fruchtig - süßen Erdbeeren mampfen,

und dann den zart - knusprigen Kuchenboden weg knabbern.

Ein Erdbeertraum auf einer Vanillewolke, genauso sieht sie aus und genauso schmeckt sie auch;-)

Ich habe diese Torte für den Philadelphia TortenStars Wettbewerb gebacken und ich musste sie mit 

Euch teilen.

Eine perfekte Sommer Torte. 

strawberries lost in philadelphia

(inspired by Sweet Dreams Magazin)

Ingredients:

for the dough

2 cups flour

1/3 cup sugar

1 pinch of salt

1 egg

3/4 cup soft butter

for the cream

1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Instant Pudding

10 oz milk

3,5 oz chopped white chocolate 

2 tablespoons sugar

2 egg yolk

9 oz strawberries

4 gelatin leaves

3,5 oz heavy cream

3,5 oz cream cheese (Philadelphia)

Directions:

In a bowl add all ingredients for the dough and knead to a smooth dough.

Wrap into plastic foil and refrigerate for 30 minutes.

Preheat oven to 350° F. Grease the bottom of a springform pan.

Roll out dough to the size of the springform bottom.

Place dough into springform and prick holes into, with a fork.

Bake for about 20 minutes.

After baking let cool down and set aside.

(don´t remove the spring form)

In a small bowl mix instant pudding and 7 tablespoons milk.

Heat up remaining milk in a saucepan, add pudding mix and bring to

a boil.

Add chocolate, sugar and egg yolks and stir constantly, until everything is

well combined.

Wrap mixture with plastic foil and let cool down.

Wash strawberries and cut into half.

Allow the gelatine leaves to swell in water for ca. 5 minutes and then gently squeeze out the excess water.

(alternatively prepare the gelatin powder following the package instructions)

Beat heavy cream stiff.

Gently fold heavy cream and cream cheese into the pudding. 

Dissolve gelatin under low heat.

Transfer 3 tablespoons pudding to the gelatin, stir well, add gelatin mixture to  the remaining pudding cream.

Spread pudding mixture onto pie crust.

Top with strawberries and refrigerate for about 4 hours, before 

removing the springform.

Enjoy...sabrinasue;-)

red little raspberry hearts

Baked with Love!!! 

In this case not only a phrase, you can also see it.

Red little raspberry hearts swirled all over my brownie cheesecake muffins.

Unbelievable tasty, the combination of chocolate,

cream cheese and the raspberry swirl.

Not only a culinary delight, it´s also an eye candy

Go ahead and create your own masterpiece of kitchenart;-)

..................

Mit Liebe gebacken!!! 

In diesem Fall nicht nur so ein Spruch.

Man kann es sogar sehen.

Kleine, rote Himbeerherzen wirbeln auf meinen Brownie 

Cheesecake Muffins alles durcheinander.

Unglaublich lecker, die Kombination von Schokolade, 

Frischkäse und dem fruchtigen Himbeerstrudel.

Nicht nur ein Gaumenschmaus, sondern auch ein Augenschmaus.

Also nichts wie los und erschaffe dein eigenes, 

himbeeriges Kunstwerk.

raspberry brownie cheesecake swirl cupcakes

(14 cupcakes)

for the dough

1/2 cup butter

1/3 cup  semisweet chocolate chips

1 cup sugar

2 eggs

3/4 cups flour

3 tablespoons cocoa

1 pinch salt

for the cream

7,9 oz cream cheese (Philadelphia)

1/4 cup + 1 tablespoon sugar

1 egg

1/2 teaspoon cornstarch

vanilla extract

3 oz raspberries

Directions:

• Preheat oven to 350°F. Line muffin pan with paper muffin forms.
• Process raspberries in a food processor until smooth.                       
• Pass puree through a fine sieve into a small bowl and set aside.

• Melt butter and chocolate chips in a bowl. Set aside and let cool down.
• In another bowl mix together sugar and eggs and beat until creamy.
• Transfer chocolate butter to the egg mixture and stir until well combined.
• Mix together flour, cocoa and salt, add to the batter and mix until fluffy.
• Pour dough into muffin forms and bake for 15 minutes.

• Add cream cheese, sugar, 1 egg, cornstarch and vanilla extract in a bowl and beat until creamy and well combined.
• After 15 minutes baking time, take brownies out of the oven.
• Cover each muffin with the cream cheese.

• Drop raspberry sauce by teaspoon on top. 
• With a wooden skewer or toothpick, swirl sauce into filling.
• Bake for another 20 minutes at the same temperature.
• Cream cheese topping should be set, but not browned.

Take muffins out of the oven let cool down and refrigerate for about 2 hours before serving.

Enjoy making your own raspberry swirl masterpiece;-)

..........................

Viel Spass bei Eurem eigenen Himbeer Kunstwerk;-)