Some month ago the sister of my dearest and me agreed to bake a wedding cake for some friends of her. And so we spent a lot of time on pinterest, collecting ideas and inspiration.
Slowly a plan for the decoration emerged and finally we had a plan for the cakes as well: Punch torte, Nussnougat-Quark-Cake and Sacher Torte would be the perfect cakes. We baked some tiny test cakes for the bride and the groom, they tried them and liked them, too. Especially the punch torte was a favourite. And as we changed this recipe quite a lot it deserved its own recipe.
There are big changes in the job lying ahead of me and so we decided to take a short vacation to refill our energy. But to find a free vacation home in the middle of the summer was a bit troublesome. But finally we found a beautiful one at the border of the “Alte Land”. The Alte Land is one of the most prominent growing area for fruits in Germany, especially for apples and cherries. A dream place for a food blogger! Beginning of August we were just in time for the very last cherries and first Damsons and Mirabelle plums. And as the vacation home kitchen was well equipped with an oven baking cake was a must. A damson cake for my love and a cherry streusel cake for me, baked in two small ceramic dishes. But the cake will work well in a “normal” spring form, too.
I love “Hörnchen” the halfmoon shaped pastry made of sweet challah or brioche dough since my childhood. And since I made the delicious 
Since several weeks I have two packages of Emmer and Einkorn sitting in my pantry, waiting for me to create a recipe with them. But I was always to short in time as I had to do a lot of recipe testing for the upcoming 
I get the question for a sweet yeast dough without egg, milk or wheat regularly. Depending on the dietary restrictions I sent the readers to 
Some days ago I had to sent some sourdough per mail. That is easy when the sourdough is mixed with a lot of flour to form dry crumbs – the German name for this is “Krümmelsauer” while it is called “Gerstl” in Austria. The crumbs should be as dry and fine as possible. This reduce the amount of water and put the microorganisms to hibernation. In this state there is nearly no fermentation going on.
This Sandwich bread is a readers wish. But I needed two rounds, until I was really satisfied. In the first Variant I had a boiled soaker with whole spelt flour and seeds, but this added to much liquid to the dough. This resulted in a very instable crumb. The recipe needed adjustments!
Some time ago Eva made “