August 19, 2014

Black Forest gâteau



I'm a huge fan of boozy desserts and this cake is no exception. I must say it's one of my all time favorites.
When I made some research for my first book, I realized that the Swedish Schwarzwald cake I had been eating all my life was something completely different than the German Schwarzwälder Kirschtorte (also known as the Black Forest cake/gâteau). The Swedish Schwarzwald cake consists of hazelnut meringue layers, whipped cream and chocolate and is of course also one of my favorites. Definitely something for a future blogpost.

Anyway, this is my version of the Black forest cake. Wait, let's call it gâteau instead. Black forest gâteau. Sounds so much fancier. It consists of three fluffy layers of chocolate cake drenched in kirsch syrup, mascarpone frosting, cherries in kirsch, shaved chocolate, chocolate ganache and fresh cherries. I think that's all. Phew.








black forest gâteau
Serves 6-8

Recipe adapted from my book Lomelinos tårtor

Notes about this recipe:
-Bring egg and sour cream to room temperature before beginning.
-For the filling, you can always use store-bought cherries in rum if you don't feel like making your own cherries in kirsch.
-The frosting recipe makes slightly more than you need for filling the cake as it's a little difficult to scale down this recipe. You could always use the extra frosting for piping dollops on top of the cake, then putting the cherries on top, like so.
-This cake is really, really tall and therefore it might be in need of some support. Placing a skewer in the middle of the cake when moving it is not a bad idea. I put a skewer in mine, then let the cake set for 20 minutes in the fridge, after that it was surprisingly stable. I was even able to take the cake along for a ride in the car (with me holding the cake of course)!
-If you want a more stable cake, bake the cakes in two or three 8 or 9 inch pans instead (but make sure to adjust baking time).


Ingredients
Cake
50 g butter (a scant 1/2 stick)
1 1/4 cup (180 g) all purpose flour
1/3 cup + 1 1/2 tbsp (20 g) cocoa powder
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup (225 g) granulated sugar
1 large egg
2/3 cup sour cream
1/3 cup + 1 1/2 tbsp hot water

Cherries in kirsch
250 g whole cherries (weight with pits and all)
1 tbsp freshly squeezed lemon juice
1/4 cup kirsch liqueur
1/4 cup granulated sugar

Dark chocolate ganache
50 g dark chocolate
1/4 cup heavy cream
1 tbsp butter

Mascarpone frosting
1 tub (250 g) mascarpone cheese
3-4 tbsp powdered sugar
1/3 cup + 1 1/2 tbsp heavy cream

Decoration
100 g milk chocolate, shaved or grated
Fresh cherries for the top



Directions
Cake
1. Heat oven to 175°C (350F).
2. Butter and flour three 6 inch (15 cm) cake pans. Melt the butter and let it cool.
3. Sift flour, cocoa powder, baking powder and baking soda in a large bowl. Add all other ingredients -salt, sugar, egg, sour cream, melted butter and hot water. Stir until completely smooth.
4. Divide batter between the three prepared cake pans.
5. Bake for 20-22 minutes, then let the cakes cool for 10 minutes in their pans before inverting them onto a cooling rack. Let cakes cool completely before using.

Cherries in kirsch
1. Pit and halve the cherries and put them in a saucepan with the lemon juice, kirsch and sugar. Let come to a boil and then let simmer for about 15 minutes, stirring carefully every now and then, until the cherries are soft but not mushy.
2. Pour the mixture through a strainer, with a bowl underneath to reserve the liquids. Put the cherries in another bowl to cool.
3. Prick holes in the cakes with a toothpick and brush with some of the kirsch liquid. If you wish to make a thicker syrup (which you can pour over the cake), put the remaining liquid back in the sauce pan and let simmer for about 5 minutes or until thickened. Pour into a bowl and let cool completely.

Dark chocolate ganache
1. Chop the chocolate finely and put in a bowl.
2. Heat the cream and butter in a saucepan until hot but not boiling, then pour the cream mixture on top of the chocolate. Leave for 30 seconds, then stir until completely smooth. Leave to cool to spreadable consistency.

Mascarpone frosting
Beat the mascarpone and sugar until creamy. Add the heavy cream and whip until thick.

Assembly
1. Put the first cake layer on a serving platter or cake stand. Spread a thick layer of mascarpone frosting on top. Put half of the kirsch cherries on top, then add some grated/shaved chocolate.
2. Put the next cake layer on and repeat the same steps as before.
3. Top with the third and last cake layer. Spread a thick layer of ganache on top. Decorate with fresh cherries and chocolate shavings, and if you wish, the thickened kirsch syrup.




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August 14, 2014

Strawberry peach popsicles with coconut milk




These popsicles have been lingering in my freezer for weeks now.
I've been waiting for the perfect timing to take pictures and the perfect idea on how to style them, but apparently that time and that idea never came (and I was sick of waiting and wanted to eat them too of course).
Oh well. That happens sometimes, and when that happens I think it's best to keep things simple. Crooked popsicle sticks and all.

The best thing about photographing popsicles is that you get to eat all of them. So now I've eaten three to make up for all the waiting. Yes, that's right. I'll probably eat the fourth one very soon.

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August 8, 2014

Blackberry galette



I decided to go to my friend Lina's parents place yesterday to pick some blackberries and hang out with her and her family. I've known them for 13 years now. Still going strong. It feels like there is always a celebration going on when I'm there (not because of me, of course..). I like that.
I brought pie dough so we could make a galette, because I knew there would be berries to pick. Lots and lots of ripe blackberries. It's always a challenge to bake at someone else's place because you never know what ingredients they have on hand. I always have sugar, flour, butter, eggs, milk.. yeah, you get the idea. But not all people do. You don't "know" the oven like your own and you have no idea what kitchen tools they have. And I didn't bring any props, because I really didn't plan to make a blogpost. This galette is pretty great on its own and there is really no need for fancy props here.

This galette has just the right amount of sweetness, so you can easily sneak in a scoop of vanilla ice cream if you want to. Or two, or even three..

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August 2, 2014

Strawberry cream roll and a blog anniversary



So, Call me cupcake turned 5 about one week ago and I didn't celebrate.
5 years.
FIVE years of blogging!
Who would have thought? I have no trouble starting new projects but I definitely have a hard time finishing them. I'm just really, really happy that I didn't quit.
I often think about what my life would look like today had I never started this blog. But I will never know. I think about these things way too much.

I got these very dark, imperfect (but still beautiful) red strawberries the other day. They are probably the best strawberries I've had all summer. And I've had a LOT! I wanted to do these gorgeous strawberries justice so last night, I decided to celebrate Call me cupcake a little bit by making one of the easiest cakes I could think of, the "rulltårta". Or the swiss roll, cream roll or whatever you prefer to call them. Imagine a thin layer of cake, paired with sweetened whipped cream, a hint of vanilla and lemon and the most perfect strawberries and you have this cake.

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July 23, 2014

Gluten free red currant crumble & red currant poppy seed muffins



I never know what to do with my red currants and I'm pretty sure I'm not the only one. My mom would say "make cordial" or "make jam or jelly!" as if there were no other options. My mom's red currant jelly is on the other hand one of the things I remember most about my childhood. How it was my favorite and how I could eat it straight from the jar. A few weeks ago I visited her and brought pie and she gave me a glass of her red currant cordial (which you can see here). The color was mesmerizing.



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July 17, 2014

Easy stone fruit tarts




I'm trying to take some time off "work" at the moment. The reason I'm using quotation marks is because it doesn't really feel like work for me. However, I do need to find a slower pace for a little while. Summer is definitely the time to try and slow things down a bit, even though it stresses me out sometimes. I feel like I should be doing something all the time. Preferably something fun. I guess there's no harm in that, but you can't have fun every minute of every day. Therefore I find it a little calming when it rains every now and then. Gives me some time to relax.


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July 8, 2014

Peach bundt cake with lemon glaze and lavender





I think the weather changed about 10 times during the short time in which I shot these photos. Rain, thunder, sun - repeat. It's been like that lately. You don't know if there's going to be a thunderstorm or no clouds in sight. I decided to stay inside today and bake this cake. My mind was set on a thunderstorm and peach popsicles but somewhere along the way I changed my mind and decided to bake a bundt cake instead.
Peaches always make me think of Seinfeld. You know the episode where Kramer and Newman buy Mackinaw peaches (which apparently don't really exist) from Oregon, and they are only ripe for two weeks every year. Kramer looses his sense of taste so he can't taste the peaches. How frustrating.
Luckily, I can taste these peaches. They "make the taste buds come alive" as Kramer says. True.
I hate making a mess so I either eat them over the sink or cut them into little pieces and eat them with a fork.

I decided to pair this bundt with vanilla, lemon glaze and lavender.

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July 2, 2014

The best berry pie



There is nothing more satisfying than when you succeed with pie. Pie makes me happy. This pie is the quintessence of summer with lots and lots of raspberries, strawberries and blueberries. Perfect to serve with a scoop, or two, of vanilla ice cream.

I don't know if it's just me, but I kind of feel like a criminal when I'm shooting outside. I almost try and hide as much as possible because I feel like people are staring at me. When I shot these images a father and his two sons were walking by. I overheard his kids asking him "WHAT is she doing??". They're were on their way towards me to see what I was up to when he stopped them.
I smiled. Children's honesty and curiosity is really refreshing. Instead of just wondering what I was up too, they were on their way to see what I was doing, without prejudice.

I'm a little sad I didn't bring company and a blanket for my photo shoot as this beautiful spot would have been so perfect for a picnic. A pie picnic.


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June 23, 2014

Herbal and floral ice cubes




Some time during spring and I tend to stock up on lots and lots of fresh herbs just because they smell lovely and make my kitchen look so much better (and they make food taste better too, of course). I usually go for the biggest plants I can find which means I rarely use up all of the herbs. A great way to preserve the fresh herbs is to freeze them. Now, these herbal and floral ice cubes are more for decoration, to make your summer drink taste and look a little bit better (I mean imagine using ice cubes with mint in a mojito, or just plain water). If you want to preserve herbs for cooking, you can chop them finely, put them in an ice cube tray and fill with a little bit of water or even olive oil then you just throw them in the food you're making. Simple as that! If you're using flowers for your ice cubes - absolutely make sure they are edible and that they haven't been treated with any chemicals first. The flowers I've here used are bellflowers (campanula). There are many kinds of bellflowers and I cannot guarantee that all kinds are edible (I find lots of info on edible campanulas in Swedish, but very little on the subject in English). If you're feeling insecure you can always use rose petals, lavender, lilacs or elderflowers instead. As with all flowers, I suggest eating only small amounts to be on the safe side.

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June 19, 2014

Strawberry elderflower cake


Elderflowers are in bloom for a very short period of time and this year they came about two weeks early due to the warm weather we've been having. I haven't had the time to make cordial this year which makes me a little sad. There are so many elder trees where I live that it just seems like such a waste not to use them. Hopefully somebody else will. I really recommend using homemade elderflower cordial for this cake, I used store bought which tasted very bland. I forgot I had some cordial from last year in the freezer..


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