Microwave Chocolate Cake | Student Week

Hello sweeties,

we all know this feeling: Sometimes all you need to be happy is something sweet. To be honest, this happens quite often to me, but that’s different story altogether 😀

Sometimes this craving is simple but sometimes you want more than just a bit chocolate or gummy bears. For these moments – or when there’s an unannounced visitor – this microwave cake is a terrific solution! Warm, fluffy and with built-in chocolate sauce: No one would ever guess that came from the microwave if you don’t tell them!

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Microwave Chocolate Cake
makes 2 cups

  • 4 tsp cocoa powder
  • 2 tbsp maple syrup
  • 6 tbsp flour
  • 1 tsp baking powder
  • 3 tbsp sugar
  • 1 egg
  • 1 tbsp oil
  • 4 tbsp milk
  • 40 g chopped chocolate

Put 1 tsp of cocoa powder into each of 2 large cups. Add 1 tbsp syrup to each cup and mix well.

In a small bowl combine the remaining ingredients – except the chocolate chunks – to make a batter. Now, fold in the chopped chocolate and evenly spread over the cups. Cook for 1 -1:30 minutes at 800W.

Allow to cool briefly and then either turn onto a plate or enjoy directly from the cup.

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Super simple and super fast, so try it out and impress everyone with your ‘baking’ skills 😛

 

Stay sweet & HAPPY ‘BAKING’!

xx Kristin

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Italian Apple Cake

Hello my sweeties!

Now that autumn is here I keep thinking of the beautiful days in Italy, where I traveled to twice this year. In January I went to Rome with Mr. Zebra and in May I spent a few wonderful days with a dear friend in Palermo. Both times it was a magical time and I will probably remember the hospitality, the joy of life and of course the amazing food for a long time.

To stick with the Italian theme today I have a recipe for you that could be straight from the recipe book an Italian Nonna. A rustic apple cake, which is actually more of a dessert – best served still a bit warm with a generous scoop of vanilla ice cream ….

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Italian apple pie

for a small springform pan (20cm)

  • 3 small (tart) apples
  • some lemon juice
  • 1 egg
  • 100 g sugar
  • some vanilla extract
  • 50 g soft butter
  • 50 g flour
  • 1 teaspoon baking powder
  • 50 ml milk

Lightly grease the pan and dust with flour. Preheat the oven to 180° C.

Peel, quarter and remove the core from the apples. Then cut them into very thin slices and add some lemon juice, so they do not turn brown.

In another bowl mix the remaining ingredients. The batter should be fairly thin. Stir in the apple slices, then pour the batter into the prepared pan. Bake for about 45 minutes. To prevent the cake from browning too much, loosely cover the cake with some aluminum foil after about 25 minutes.

Remove the cake from the pan, dust with some powdered sugar and serve still warm. It tastes great with some sweet whipped cream or ice cream.

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The inside of the cake is still wonderfully soft and sweet, the apples add a tiny bit of a tang – you really have to taste it! Maybe this could be the perfect dessert for your next dinner party?

Stay sweet & HAPPY BAKING!

xx Kristin

Upside Down Cake with Strawberries

Hey sweeties!

Last week I’ve spent a few days in Palermo and enjoyed the sunshine there to the fullest. What a beautiful city with so much delicious food ❤ Luckily we walked so a lot…

Now that I’m back home I’m missing the early summer weather so I decided to bake my own ‘sunshine’. And this cake is definitely summery with that stunning color and its fruity and slightly sour taste!

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Upside Down Cake with strawberries

makes one small cake

  • 25 g butter
  • 25 g brown sugar
  • 175 g strawberries
  • 2 eggs
  • 75 g sugar
  • 1 pinch of salt
  • 115 g soft butter
  • 125 g natural yogurt
  • 1 teaspoon vanilla extract
  • 130 g flour
  • 1 1/2 teaspoon baking powder

Preheat oven to 175 ° C and line a springform pan (20 cm diameter) with baking paper.

Wash, clean and slice the strawberries. Put 25 g butter and the brown sugar into a small pan and stir until melted. Pour the butter mixture into the springform pan and cover evenly with the strawberries.

For the batter, beat eggs, sugar and a pinch of salt until creamy. Add the soft butter, yogurt and vanilla and stir well. Mix the flour and baking powder, add to the batter and stir briefly until it’s smooth.

Pour the batter carefully over the strawberries and bake in a hot oven for about 40 minutes. Leave to cool for about 10 minutes, then loosen the springform and turn onto a plate. Best served still slightly warm.ErdbeerUpsideDownCake-2ErdbeerUpsideDownCake-8ErdbeerUpsideDownCake-4ErdbeerUpsideDownCake-10ErdbeerUpsideDownCake-6

Have you ever baked ‘upside down’? I really like the whole thing – especially in combination with a yogurt batter. You should try the recipe as well with other fruits like mango or pineapple!

Stay sweet & HAPPY BAKING!

xx Kristin

Easter Bunny Cakepops

Hello my friends and Happy Easter!

 

Do you already have plans for the Easter weekend? I plan on spending a lot of time with my family: we have a big Easter brunch on Sunday and hopefully the weather will be nice enough to go out and get some fresh air. Oh… that would be nice!

If you still need something sweet for your afternoon coffee I have a great idea for you: Cute little bunny cakepops made of juicy carrot cake and with crunchy almond ears? Simply gorgeous <3.  And I can promise you – your loved ones will be surprised!

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Carrot Cake Pops

makes about 30 pieces

  • 75g flour
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of cinnamon
  • 1 pinch of salt
  • 125g carrots
  • 35g sugar
  • 35g brown sugar
  • 1 egg
  • 75ml oil
  • 150g cream cheese
  • 400g chocolate
  • 60 whole almonds
  • cake pop sticks
  • pink heart sprinkles

 

Preheat the oven to 175 ° C and prepare a small springform pan with parchment paper.

Peel and then finely grate the carrots. Mix flour, baking powder, baking soda, cinnamon and salt and set aside. In another bowl mix egg, sugar and brown sugar until fluffy and add the oil. First fold in the flour mixture, then the grated carrots. Place it in the mold and bake for 20-25 minutes.

Remove from oven and let cool completely.

Crumble the cold cake in a large bowl, then add the cream cheese and mix to a homogeneous mass. Form about 30 equal sized balls and refrigerate.

Melt the chocolate over a water bath. Dip the cake pop sticks into the chocolate and then impale the dough balls. Lightly dip two almonds per cakepop into chocolate and stick them into top of the cake balls to make the bunny ears. Leave to cool until everything is fixed in position.

Dip the prepared cakepops in the melted chocolate and carefully jiggle them to get rid of the excess chocolate. Finally, decorate with sugar hearts to complete the bunny!

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Of course you can also use any other cake recipe – the cakepops will be delicious either way. Do you like those sweet bunnies as much as I do? And what treats have you planned for Easter?

Remain sweet & HAPPY BAKING!

xx Kristin

 

 

 

Chocolate Cream Slices | #Degustabox

Hey my Zebras!

YAAAAY, my exams are over!!! – I have university behind me for another semester and my life can get back to normal! Let’s have cake to celebrate – a nice, chocolatey one… hmm, are you in?

This recipe is super simple and can be done very quickly. Perfect for making at the drop of a hat or when you have a sudden celebration in your life – recovering from examinations, for example 🙂

A really great product from the German #Degustabox in January is also used in here – the Double Choc Biscuits from Leibniz (for readers outside of Germany I am sure you can get creative with your own biscuits 😉 ). But I can really recommend those surprise (grocery) deliveries by Degustabox – maybe it’s available in your country, too? Here’s a link to the UK version.

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Chocolate Cream Slices

makes 1 tray of cake

  • 4 eggs
  • 4 tablespoons hot water
  • 150g sugar
  • 80g flour
  • 80g cornflour
  • 2 teaspoons baking powder
  • 2 packets (à 37g) of chocolate pudding powder
  • 900ml milk
  • 50g sugar
  • 75g dark chocolate
  • 300g cream
  • 500g sour cream
  • 75g sugar
  • 4 packs Leibniz Double Choc (or whatever cookies you think would work)

 

Preheat the oven to 200 ° C (180 ° C fan-forced or gas mark 6) and line a deep baking tray with baking paper.

For the sponge, mix together the eggs and water, then slowly sprinkle the sugar and beat until fluffy. Fold in gently the flour, cornflour and baking powder. Pour the batter into prepared pan, smooth and bake for about 10 minutes. Remove from oven and let cool.

Mix 100ml milk with the pudding powder and sugar until smooth. Bring the remaining milk in a saucepan to a boil. Once boiling, stir until the mixture thickens. Then add the chocolate and stir until it’s melted. Pour on the cooled sponge, spread evenly and allow to cool.

Zap the cream, sour cream and sugar with food processor or hand mixer until it becomes a thick cream. Spread onto the cooled pudding and top with the Leibniz Double Choc.

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The cake also tastes great when it’s left for a while and still can be enjoyed the next day 🙂

 

Be well, my Zebras & HAPPY BAKING!

xx Kristin

 

 

 

Zebra Cheesecake [Happy Birthday, Fräulein Zebra]

Hello my lovlies!

Guess who’s back? Thanks to Mr Zebra all recipes will be available in English again – yay!

I know I’m repeating myself… but seriously: time is moving quickly! The new year has just happened and I am still getting used to it being 2016 and not 2015. Maybe you know the feeling when you are writing down the date January 201… ummm… 6? Every year is the same! By the time I finally remember that it’s 2016 it will already be Spring.

Do you know another sign that time is moving quickly? It’s Fräulein Zebra’s birthday again! Unbelievable, isn’t it? It’s been a whole 2 years since I started my humble blog and the time has flown by. 12 months ago we had a big party for our 1st birthday, but this year we are going to keep in low key. However, there’s still going to be cake! And, of course, it’s fine if you drop me a line with a little birthday message  🙂

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Oh well, back to the cake. It has everything a proper birthday cake needs. Except candles – Zebra forgot to get them. Oh well, doesn’t matter, we are still going to party like it’s 201… ummm… and we are going to do that with a red smoothie striped Zebra-themed cheesecake! That’s a mouthful.

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Zebra Cheesecake

for a 18cm Springform pan

  • 65g sugar
  • 65g butter
  • 1 egg
  • 65g flour
  • 1 TL baking powder
  • vanilla

 

  • 6 leaves of gelatin
  • 100ml unsweetened condensed milk
  • 75g sugar
  • 150g yoghurt
  • 300g cream cheese

 

  • 250ml red grape juice
  • 200ml red Smoothie
  • 35g corn starch

 

Preheat the oven to 160 degrees (Gas mark 3) and line a little spring form pan with baking paper.

For the base, mix butter and sugar until it’s fluffy. Then add the egg and beat it until creamy. Mix the flour, baking powder and vanilla and add it to the mix. Pour this batter into the spring form pan and bake for 20 – 25 minutes. Remove from the oven and leave it to cool down at room temperature.

For the cheese filling soak gelatin leaves in cold water. Heat up condensed milk and sugar in a little pan and bring it to a simmer. Once it’s simmering remove it from the heat. Grab the gelatin from the cold water and squeeze any excess liquid out before adding it to the hot mixture. While the pan is still off the heat, stir the gelatin in until it completely dissolves. Add the yogurt and then set aside.

In a mixing bowl beat the cream cheese until smooth and then slowly add the condensed milk/yogurt mixture until it is combined.

To make the fruit filling, mix grape juice and smoothie. Take 4-5 table spoons of the liquid and mix it with the starch until there are no more lumps. Bring the rest of the liquid to boil before whisking in the starch mixture until it thickens. Then remove from heat.

Put a cake ring around the cheesecake base. Starting in the middle of the cake, add roughly 2 tablespoons of the cream cheese mixture and then the same amount of fruit mixture on top of it. Repeat this process until both mixtures have been completely used up. Put the cake in the fridge for at least 5 hours (but preferably overnight) to set. Remove the cake ring and serve.

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I received the beautiful custom wine glasses from Personello and created an easy table setting with them. I added food colouring to water (you can use whichever colour you like!) and poured it into the wine glasses before adding awesome floating candles. Easy yet beautiful, especially when the water begins to shimmer as the candles are lit. Of course the wine glasses also work perfectly for drinking wine J One last advantage is that you will never confuse your glass with someone else’s!

Now I hope we are going to have a nice Zebra party and stay tuned because there may be some exciting news coming to this page soon.

See you, stay sweet & HAPPY BAKING!

xx Kristin

 

[December 17] Chai cake

Fräulein Zebra Xmas

 

Those days before christmas can be really stressful and crazy. So let’s take a break together and drink a cup of coffee – I even brought some cake with me:

 

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Chai Cake

 

In our home christmas time wouldn’t be the same without spice cake. This recipe is as yummy as the classic but with a modern twist. So bring on the chai, chocolate and honey & start baking!

 

Chai Cake

  • 250g butter
  • 4 eggs
  • 100g sugar
  • 40g honey
  • 1 teaspoon cinnamon
  • 250g flour
  • 2 teaspoon baking powder
  • 150g chilled semisweet chocolate
  • 150ml + 2 tbsp strong chai tea
  • 125g powdered sugar

Preheat oven to 360°F (fan-forced). Separate eggs, beat egg white until stiff. Whip up butter, egg yolks, sugar, honey and cinnamon. Mix and sift flour and baking powder. Grate chocolate. Add everything to the butter mix. Add tea and stirr well, then fold in the beaten egg whites.

Grease and flour a 30x40cm baking pan. Pour the batter into the pan and spread evenly. Bake for 20 minutes and let cool completely. Mix powdered sugar and 2 tbsp of chai tea to make the icing. Drizzle onto the cooled cake. Let the icing dry, then cut the cake into little squares and serve!

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Believe me, this cake will be gone in no time at all! What is your “Must-Bake” during the holiday season?

Take care & HAPPY BAKING!

xo Kristin

[December 7th] Cake in a jar

Fräulein Zebra Xmas

Hey Sweeties!

Let’s open the 7th door of the zebratastic Advent Calendar together:

Marble Cake in a jar with pears and chocolate

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Don’t you think it’s a perfect idea to preserve cakes in a jar so you always have a little portion of cake ready whenever you crave it? Just take a spoon and dig in!

That’s why I’m sharing one of theses recipes with you:

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Pear & Chocolate Marble Cake in a Jar

makes about 8 little jars (à 125ml)

  • 200g soft butter
  • 150g sugar
  • 4 eggs
  • 150g flour
  • 1 teaspoon baking powder
  • 75g corn starch
  • 3 teaspoons cocoapowder
  • 2 tbsp milk
  • 50g chopped semisweet chocolate
  • 2 pears
  • ~ 8 clean, little jars

Butter the insides of the jars and dust them with flour. Preheat oven to 350°F.

Whip butter and sugar until creamy, then add the eggs one at a time. Mix flour and starch, sift onto the egg mix and fold in. Divide batter into 2 portions.

Mix one half with cocoapowder and milk, then add the chocolate chunks. For the second batter you have to peel and cut the pears into little pieces. Add to the white batter and mix well.

Now spoon the batter into the jars – alternating between dark and white batter – but only fill them about halfway. Use a little fork to swirl the batter, but do not overmix.

Put the jars in the oven and bake them for 35 minutes (but test them with a skewer before you take them out of the oven – when the skewer comes out clean the cake is completely cooked). Take the jars out of the oven and immediately screw the lid on. Let them cool and store in a cold place – that way they will keep for up to 4 weeks!

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Did you ever bake a cake in a jar? What would you like to try?

 

Have a lovely sunday & HAPPY BAKING!

xo Kristin

A little Ombré Wedding Cake for Jessica + Jamar

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This is so exciting for me! Today I can proudly present you my very first wedding cake!

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I wanted to bake one so badly for quite some time now but there was no wedding. Now I finally got the chance to make one! This little cake is for one of the loveliest couples I got to meet during my time at Brose Baskets. Always smiling, always happy, alway friendly! And Jamar usually starts to sing a tune and show his dance moves – either on the court after the games or at one of the many PR dates. How can you not like them?

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So cheers to you, Jessica & Jamar! I hope you had the most wonderful day and I wish you all the best for your future as Mr. & Mrs. Smith! ❤

 

Ombré Wedding Cake

makes a 7 inch cake

  • 4 eggs
  • 250g soft unsalted butter
  • 100g sugar
  • 5 tbsp lemon juice
  • 2 teaspoons lemon zest
  • 120g flour
  • 120g corn starch
  • 2 teaspoons baking powder
  • food coloring

 

Preheat oven to 340° F.

Separate eggs. Beat the egg whites with a pinch of salt until stiff and put it in the fridge. In a second bowl whip egg yolks, butter and sugar for about 5 minutes. Add lemon juice and lemon zest. Mix flour, starch and baking powder and stir it in. Fold in the beaten egg white at last.

Now divide the batter into 4 portions and dye them to your liking in an ombré color scheme. Pour one batter at a time in a pan lined with parchment paper and bake each one for 25-30 minutes. Remove from the pan immediately and let it cool on a piece of parchment paper sprinkled with sugar. Let all the cake layers cool completely.

 

  • 150g blood orange curd / you can also use jam
  • cake ring

 

Spread curd on the top of the bottom layer and stack the next layer on top of it. Don’t forget to stack them according to your color scheme. When all of the layers are staked use a cake ring to hold them together and put it in the frigde for an hour.

 

  • 125g soft unsalted butter
  • 100g powdered sugar
  • 50g blackberry jam (smooth and without chunks)
  • 50g passion fruit jam (smooth and without chunks)
  • 200g cream cheese
  • food coloring

 

Prepare the frosting while the cake is in the fridge. Whip up butter and powdered sugar for at least 5 minutes. Add the cream cheese and mix it in. Divide the frosting in half and add one type of jam to each batch and stir it well. If you want brighter colors add some food coloring to your taste. Now put the frosting in the fridge as well.

When the cooling time is over remove the cake ring. Spread the darker frosting on top and on the upper sides of the cake. Then add the lighter color to the bottom and carefully blend them a little where they meet. Smoothen the surface and put it in the fridge for another hour.

 

Decorate the cake with some sprinkles and add the cake topper, then serve!

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I used little wooden disks, skewers and paint to make the topper. I painted the disks with rose golden paint, let it dry and then added the letters with a permanent marker. At last I used a hot glue gun to fix them to the skewers. And all done!

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I decided to aim for a not so traditional approach – especially with the color scheme and the bright ombré. I think it doesn’t always need to be white to be classy. How do you like it?

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Enjoy the weekend & HAPPY BAKING!

xo Kristin

 

Marbled Carrot Cheesecake

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Oh well.. last week sucked. If I could, I would just erase all my memory of it and pretend it never happened.

But I guess you can’t only have fantastic days and I makes you value the good times even more. And it also helps a lot when you have THE cure for those days when you’re in a really bad mood.

Those of you who know me well are probably aware of the fact, that there are 2 kinds of cake that I would almost kill for: Carrot Cake and Cheesecake! Love, love, loooooove them! And the combination of both is like heaven on earth.. at least for me!

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Curious? Ok, here we go:

Marbled Carrot Cheesecake

12-14 servings

  • 230g cream cheese (at room temperature)
  • 110g sugar
  • 2 tbsp flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 120g sour cream
  • 150g flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 120ml oil
  • 60g applesauce
  • 100g sugar
  • 50g brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 180g grated carrots
  • 60g cream cheese (at room temperature)
  • 1 tbsp softened butter
  • 100g powdered sugar
  • 75g sour cream
  • 1/2 TL vanilla extract

 

Preheat oven to 350°F and butter a 9-inch (26cm) springform pan.

Batter 1: Mix sugar and flour in a medium sized bowl. Add cream cheese and stirr until well combined. Mix in eggs one at a time. Add vanilla extract and sour cream. Tap bowl forcefully against counter for a couple of times to release  air pockets. Set aside.

Batter 2: Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl combine oil, applesauce, sugar, brown sugar, eggs and vanilla extract and mix on low speed for about a minute. Add dry ingredients and mix until combined, then stir in carrots until evenly distributed.

Pour about half of the carrot cake batter into the baking pan and smooth it out. Spoon one third of the cheesecake mixture onto it. Carefully pour the rest of the carrot batter over it, then top it with the rest of the cheesecake mix. [No need for swirling!]

Bake for 60-65 Minutes – cover with tinfoil after 40 minutes. Let cake cool for one hour, then place it in the fridge and leave it there overnight (or at least for 6 hours!).

For the topping: Combine cream cheese and butter. Add the left over ingredients and whip it for about 5 minutes. Spread on the cake. Let it set in the fridge for 30 minutes, then slice and serve!

 

Recipe adapted from Cooking Classy.

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Om nom nom. It really is THAT tasty! I love it. There’s nothing more to say.

Did you little sherlocks notice that there are not only irises as decoration but also on my plates? I found them hidden and burried in my mother’s cupboard. I love those little gems you just stumble upon – either at home or at the fleamarket. My mum has no clue where all that stuff comes from but I’m glad she didn’t throw it away.

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Do you like irises? And cheesecake? Aaaaaand carrot cake?

Have a gorgeous week and don’t let anything get you down!

HAPPY BAKING!

 

xo Kristin