Tuesday, May 27, 2014

German Streusel Cake with Apricots

Hope you all had a great Memorial Day weekend. We spend one day with our Friends, the other we just hung out at our little Ranch. We currently have 90 degree weather, and our Orchard is full of ripe fruits ready to be picked. Yesterday we've picked some Apricots, and made a yummy German Streusel cake (Crumb Cake) with Cream Cheese and Apricots. A childhood favorite of mine. You can substitute the Apricots with any other fruit. My favorites are, Plums, Cherries, or Blueberries.
Hope you will try it. Recipe is below pictures.

German Streusel Cake with Apricots


250g Butter
1 cup Sugar
1 tablespoon Vanilla Extract
1 Egg
Pinch Salt
3 cups Flour
1 teaspoon Baking Powder

Cream Butter with Sugar, Vanilla Extract, Egg and Salt, add Flour with Baking Powder, until you get a smooth dough. Grease Baking Pan (I use a 9x13 inch), and use 2/3 of dough to press evenly onto Baking pan. Set aside. 

Make the Cream Cheese Filling.

24 oz Cream Cheese (3- 8oz packages)
1/2 cup Sour Cream
1 cup Sugar
1 tablespoon Vanilla Extract
1 Egg
1/2 teaspoon finely grated Lemon (optional)

Pour Cream Cheese mixture over prepared dough. Cut and Pit ca 10-12 Apricots. Put fruit over cream cheese filling. Then add remaining dough in little clumps all over the cake. Bake at 350 degrees ca 40-45 minutes. Let cool and refrigerate.



Thursday, May 22, 2014

Strawberry Meringue Tartlets

Need a last minute desert recipe for Memorial Weekend? I baked a batch of these Strawberry Meringue Tartlets this morning. They didn't even last 15 minutes in my house. I'm not kidding... fifteen minutes! 
OMG, biting in the slightly chewy Meringue was like biting in a heavenly cloud, and the juicy Strawberry filling...They are that good!!

Here is the Recipe:

Heavenly Strawberry Meringue Tartlets


1 1/2 cup Flour
2 tablespoons Powder Sugar
pinch Salt
1 stick cold unsweetened sweet cream butter
1 Egg yolk
3 tablespoons ice cold water


1 small package fresh Strawberries
juice of 1/2 lime
Strawberry Jam

For the Meringue:

3 egg whites
pinch of salt
1/2 teaspoon Vanilla Extract
1 cup sugar
1 teaspoon Cream of Tartar


(makes a 9" Tart or 6 Mini Tartlets)

1. Preheat Oven to 325 degrees

2. In a bowl, combine Flour with sugar and salt. Cut cold butter into small pieces and add to flour. Start to knead quickly until dough is crumbly, then add the egg yolk and the cold water. Knead everything quickly until dough is smooth. Place dough into the Refrigerator ca. 30 minutes.

3. Wash, dry and slice the Strawberries. Squeeze a little lime juice over.

4. On a floured surface, roll out dough, cut out 6 big circles and put into buttered tartlet baking forms. With a fork make a few holes in the dough. Bake 15 minutes in the oven.

5. Meringue: With electric mixer bead egg whites with pinch of salt, vanilla and cream of tartar on medium speed until soft peak. Then add the sugar one soon at the time slowly into the thickening egg whites. Increase the speed to high and keep mixing until it becomes a stiff  thick and fluffy cream. (Important. Don't reduce the Sugar amount, or the Meringue will not come out right.)

6. Spread a little Strawberry jam over the tartlets. Top with Strawberries and add the Meringue on top. Place back into oven and bake another 20 minutes, until Meringue is slightly brown.

Cool on Kitchen rack.

If you can't wait until tartlets are fully cooled, they taste delishious warm :)