- “Aubergine w. mixed Vegetables”
- “Celery Root Soup” with mixed Vegetables
- “Eggplant Paradise”
- Fruit Tart with Fresh Berries-“OBSTKUCHEN”
- “Sultan’s Lamb Stew”
- “Fish Bouillabaisse”
- “Salmon Teriyaki Skewers with Ginger Soy Dressing “
- “Créme Caramel”
- Mixed Green Salad with Poached Pear and Boursin Cheese
May 2016 M T W T F S S « Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Category Archives: Dessert
It is one of my favorite German Cakes. “Obstkuchen” is a great recipe and great time for fresh berries starting April until June, light, easy and delicious cake…We can make this with any of your favorite berries of your choice. I have used Raspberries for this time and I have used our tart recipe for the dough from “the Plum Tart” recipe from our previous recipe.
Prep Time : 30 min
Cook Time : 15-20min ( or until Golden it bakes very fast depending on how thin the tart dough has been prepared!!!)
Ready Time : 60min
Servings : 8-10 slices
For the Tart Dough ( Same as our Plum Tart Dough on our previous recipe):
2 cups Flour
1 stick Butter
1/2 cup Sugar
1 Egg Yolk
1 tablespoon Lemon Zest
1/2 teaspoon Vanilla Sugar
Vanilla Sauce Filling:
1 Package Vanilla Sauce Mix
2 Tbs Sugar
1 Cup of Cold Milk
15-18 Oz. fresh Raspberries
1 Package of Clear Glaze ( Dr. Oetker)
2 Tbsp Sugar
1 cup of Water
Tart Pan ( Rectangle or Round 9 1/2″)
Please add all the dough ingredients inside of a deep dish bowl and using the mixer, blend all the ingredients well until it reaches a sandy texture. After mixing please use only half of the dough or according to your tart form size save the rest of the dough and freeze it inside a Ziploc to use it for another great recipe!
Butter a 9 1/2 inch Tart Form and place the dough by sprinkling all around the form equally. After placing the dough press with you hand to create a firm dough and to give the shape of our tart form perfectly.
Form the tart dough into the tart form firmly and as thin as possible!
Round (9 1/2″)
Rectangle Tart Form ( one of my favorite!)
Bake in 350F for 15-20 min until golden color! It might take less time depending on the thickness of your dough on the tart form and let it cool…
Mix the Vanilla Sauce mix with 2 tbs Sugar first inside a small pot and then place on the stove on low medium heat.
Add 1 cup of milk to the mixture and mix well, by stirring constantly until the sauce thickens.
After the sauce is done, before it is cooled poor inside the baked tart shell.
Wash and dry the fruit very well and place one by one on top of the vanilla sauce mixture tart one by one. You can even use different berries and create a great color combination!
I like to use jelly like glaze and best one is Dr. Oetker’s Clear Glaze. Place on a small pot 1 package Glaze Mix Powder.
Add 2 Tbs Sugar and mix well with the Clear Glaze Powder and add 1 cup of water to the mixture. Place the mixture on low heat on top of the stove. Mix well and stir until it heats up and becomes clear and thick. While it is still warm use a metal spoon and poor over the fruits equally, by making sure that every fruit is covered with glaze.
Let it cool and serve the same day for best result!
After it has cooled we can take out from the tart form and place it on a serving plate!
This is one of my favorite desserts. I also use less eggs compare to many other Créme Caramel recipes, therefore you can barely feel the egg inside our recipe. It also creates a lighter creme caramel recipe. The secret is that it takes longer to cook then other recipes, but it is lighter because of that.
Details:Prep Time : 20min
Cook Time : 50-60min
Ready Time : 1 hour
Servings : 12 small custard cups
Note: Can stay fresh for up to 4 days after it is prepared.
Caramel Sauce for the custard cups:1 cup Sugar 4 tbsp Water
Milk Mixture for the Créme Caramel:4 Cup Skim Milk 4 Eggs 1 1/4 cup sugar 2 tsp Vanilla Sugar Oven Pan: ( to be used to bake the custards)
1 -1 1/2 cup hot water to reach 1″-2″ water around the custard cups
First let’s preheat the oven to 325 F. While the oven is preheating let’s start with preparing the custard cups. First coat each cup with some water and pour the water out. This will eliminate the caramel from sticking to custard cups.
Preparation of caramel:
Place 1 cup of sugar to a small pan and heat on low medium.
When sugar becomes caramel colored, we can go ahead and add 4 tbsp Water. Mix well and remove from the heat after boiling for few seconds more.
After our caramel is ready and mixed well, pour equal amounts of caramel into our custard cups that have been rinsed with water.
Preparation of the milk mixture:
Place all the remaining ingredients ( except for the water!) 4 cups Skim Milk, 4 Eggs, 1 1/4 cup sugar, 2 tsp Vanilla Sugar in a bowl and mix well until the ingredients well blended.
Pour the liquid into custard cups over the caramel sauce that has already cooled.
Place custard cups in a shallow pan
and pour 1-2 inch (1-1 1/2 cup)of hot water around the cups. Bake for 50-60 minutes until each cups has a light golden tone on top and the liquid is firm. Sometimes it takes even longer depending on the oven type.
After we bake, take out the pan and place them on the counter to cool. Place each cup covered after it has been cooled outside and refrigerate custards until it is time to serve our desert.
Before we serve, loosen with a knife sides of the custard cups and mold each dessert to plates.