Faschingskrapfen

Faschingskrapfen, also simply called Krapfen, are another very opulent Austrian pastry, made of yeast dough, filled with apricot jam and usually fried in hot oil.

In this recipe, they are not fried, but baked in the oven, which saves a couple of calories and also quite some work.

Krapfen are not very difficult to make, but the yeast dough takes quite some resting time, so there’s a lot of waiting involved.

With this recipe you should be able to make 18 Krapfen. The dough will grow a lot, so it will actually be 2 sheets of 9.

KrapfenThe equipment you will need:

  • a hand blender with dough hook (er enough enthusiasm to knead by hand)
  • rolling bin
  • a round glass or cookie cutter (~7-8cm / 3inch in diameter)
  • a pastry tube with a thin, long tip
  • 2 sheets of parchment paper and a baking tray

KrapfenIngredients:

  • 500g flour + some extra flour for rolling out the dough
  • 1 package dry yeast (7g)
  • 70g sugar
  • 70g margarine (I used half fat, regular works as well)
  • 300ml soy milk
  • ~250g apricot jam

How it’s made:

  • warm the soy milk (not too hot, you don’t want to kill the yeast)
  • take some tablespoons of the soy milk, some of the flour and mix in the yeast thoroughly
  • dissolve the sugar and melt the margarine in the rest of the soy milk; if necessary, you can warm the soy milk a little more for this step
  • mix soy-milk-margarine-sugar-mixture with the flour in a big bowl
  • add the yeast-mix and knead for several minutes until you have a smooth dough ball
  • but a damp kitchen towel over the bowl and let it rest on a warm place for 60 minutes
  • after 60 minutes the dough should have grown considerably
  • knead the dough again, add more flour if necessary
  • but some flour on your pastry board or kitchen counter and roll the dough, it should be 1-1,5cm / 0,5 inch thick
  • use the glass or cookie cutter to cut out 18 pieces
  • put 9 Krapfen on each parchment paper – make sure each Krapfen has enough room to grow, you don’t want them to stick together
  • let the Krapfen rest for another hour

Krapfennow they should look something like that

  • preheat the oven to 180°C / 360°F
  • bake each set of Krapfen for about 10 minutes; they are done when the top turns slightly brownish

Krapfenlight brown on top – those are done

  • when they are done, take them out and let them cool off for a couple of minutes
  • fill the pastry tube with apricot jam and squeeze some apricot jam into each Krapfen
  • dust with powdered sugar

Krapfen   The finished Krapfen

I calculated, that with the ingredients I used and with 18 Krapfen made, each Krapfen has ~170 kcal, which is not that bad actually.

 

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Caramel-Cookie-Ice Cream

Another ice cream experiment, this one turned out very delicious – probably the best I ever made.

It’s caramel ice cream with little lumps of caramel and caramel cookie crumbles.

Ingredients:

for the caramel lumps:

  • 30g margarine
  • 80g sugar
  • 200ml soy milk

for the ice cream mixture:

  • 450ml soy milk
  • 80g sugar
  • a few tablespoons water
  • 30g potato starch

additionally

  • 5 pieces of store bought caramel cookies, crumbled

How it’s made:

the caramel lumps:

  • melt margarine in a pan
  • add sugar, heaten up carefully until the sugar melts
  • add soy milk and stir continuously
  • let simmer for up to 30 minutes until mass has thickened

Caramel Ice Creamcaramel has thickened…

  • pour onto a plate and let cool off
  • put in the fridge for a couple of hours
  • break into little lumps with a fork

the ice cream mixture

  • put sugar in a pan and dissolve some water
  • heat and stir, wait until the sugar caramelizes but don’t overheat
  • add soy milk and let simmer, stir regularly
  • dissolve potato starch in water and add quickly to the mixture
  • stir thoroughly while boiling up for a few minutes
  • let cool off, then put in the fridge for a couple of hours

Caramel Ice Creamcaramel mixture, cookie crumbles and caramel lumps

  • put ice cream mass in the ice cream maker for 20-25 minutes
  • 5 minutes before turning it off, add the caramel lumps and crumbled caramel cookies

Caramel Ice Creamthe most delicious caramel ice cream I ever ate

Coconut-Rum Ice Cream

Here’s the newest of my ice cream experiments:

Ingredients:

  • 1 can (400ml) coconut milk (I used light, but I would guess full fat would be even more delicious)
  • 50g desiccated coconut
  • 50ml rum
  • 15g potato starch
  • 20g sugar (or more if you prefer it sweeter)

How it’s done:

  • put coconut milk in a pot, stir in desiccated coconut and boil up
  • mix potato starch with rum and stir in quickly and thoroughly
  • let boil for a couple of minutes
  • add sugar (or sweetener of choice) to taste
  • let cool off completely, then put in the fridge for a couple of hours
  • finally put it into your ice cream maker

This ice cream had the most perfect texture I got out of my ice cream maker so far, very soft and creamy.

Coconut Rum Ice CreamAnd of course it was really delicious as well!

Marzipan-Almond-Slivers Ice Cream

About two weeks ago I bought an ice cream maker.

It was a difficult decision, I have only a small freezing compartment in my fridge, and the freezing section of the ice cream maker takes about half of the room. Also ice cream isn’t exactly a healthy type of food.

On the other hand, the range of vegan types of ice cream are very limited: a couple of fruit ice creams and vanilla – and I like neither. Before I became vegan I only used to eat brown ice creams: chocolate, coffee, hazelnut, nougat. And by making ice cream myself I can determine wether to use healthy or unhealthy ingredients.

But it was mainly the expectation of some chocolate ice cream that finally tipped the scale 🙂

During the last two weeks I have tried to make several types of ice cream and I did have quite some failures, most of them being my fault: I was too impatient and didn’t keep the freezing section in the freezing compartment long enough. However, slowly I’m getting the hang of it. One of the most successful results so far was a very delicious marzipan-almond-slivers ice cream.

Ingredients:

  • 500ml soy milk
  • 100g marzipan
  • 30g almond slivers
  • 15g potato starch

How it’s done:

  • pour 400ml soy milk in a pot and heat slowly
  • if you want to have marzipan chunks in your ice cream, take 1/3 -1/4 of the marzipan and put it in the fridge
  • dissolve the rest of the marzipan in the warm soy milk
  • when marzipan has completely dissolved, mix potato starch with the rest of the soy milk
  • pour potato starch-soy milk-mixture into the pot and boil up
  • let boil for a couple of minutes while stirring constantly
  • let the mixture cool off completely, then put in the fridge for a couple of hours
  • in the meantime you can cut the rest of the marzipan into small chunks
  • when the ice cream mixture has been in the fridge long enough (for my ice cream maker this takes 4 hours), take it out and stir in the almond slivers and the marzipan chunks
  • put the mixture in your ice cream maker and wait for the miracle

marzipan almond slivers ice creamI am sorry I don’t have a better picture, but I was busy eating this really amazing ice cream 🙂

Black Forest Inspired Chocolate Cherry Semolina Cake

As the title suggests, the idea for this cake comes from the German Black Forest Cake, a cake that contains several chocolate layers, cherries, whipped cream and some kind of cherry liquor I have never heard of.

Black Forrest Inspired CakeCocoa semolina layers, cherries and cherry jelly, whipped cream and chocolate flakes…

It was some kind of experiment, but I am really pleased with the outcome. This recipe does not require sugar and even though there’s a lot of whipped cream and chocolate involved the whole cake has only ca. 1900 kcals.

And I am not ashamed to admit that two people ate the whole cake in just one afternoon! 🙂

Ok, so here’s how it’s done:

Preparations

  • put whipped cream in the fridge
  • grease a 16-cm springform pan with margarine
  • preheat oven to 180°C/350°F

Ingredients

two cocoa semolina layers, each containing

  • 80g semolina
  • 1/2 teaspoon baking soda
  • 10g cocoa
  • 80g applesauce
  • 80g cherry juice (I used the liquid in which the cherries were pickled)
  • sweetener of choice to taste (optional)
  • margarine for greasing the springform pan

for filling and decoration

  • 200-300g pickled sweet cherries
  • 200 ml cherry juice
  • 10-15 g pectin
  • 1/2 teaspoon citric acid
  • 300 ml whipped cream (I used Soyatoo)
  • 2 packages whipped cream stabilizer (16g)
  • 40g chopped dark chocolate

Cooking

  • in a bowl mix semolina, baking soda and cocoa
  • add applesauce and cherry juice
  • add sweetener (optional)
  • stir thoroughly, then pour dough into a greased springform pan, shake a little until surface is even
  • let semolina soak for 10 minutes

black forest inspired cakethe dough of the first layer before baking

  • put the springform pan in the preheated oven and bake for 10-15 minutes (do the toothpick test do check if cake is done)
  • once the cake is done, remove it from the oven, let cool off for a couple of minutes and then take it out of the pan and put it on a plate
  • clean the springform pan, grease it again and bake the second cake layer just the same way


black forrest inspired cake

the second layer after baking

  • after removing the second cake from the springform pan, put the springform pan on the first cake, which should have cooled off completely by now (don’t use the bottom of the pan, only the round thing – we need it to keep the jelly from flowing off); I flipped the cake layer upside down, as the bottom side was tighter towards the edge
  • cut the cherries in half; cover the top of the first layer that is now inside the springform with the cherries

black forrest inspired cake
the upside-down cake layer inside the springform pan, coverd with cherries

  • put 200ml cherry juice in a pot, stir in pectin and citric acid
  • boil up and let simmer for a couple of minutes
  • remove pot from the oven and let cool off for just a little – don’t let the jelly get firm though
  • pour cherry juice jelly over the cherries in the springform pan
  • let cool off, then put in the fridge until the jelly is firm

black forrest inspired cake
the first cake layer with cherries and cherry jelly

  • in the meantime, whip cream and add two packages of whipped cream stabilizer
  • put the whipped cream in the fridge  for at least two hours
  • then take the cake with the firm cherry jelly and the whipped cream out of the fridge
  • put the second cake layer on top of the cherry jelly
  • now remove the springform pan
  • cover the whole cake with whipped cream

black forrest inspired caketwo cake layers with cherries an cherry jelly in between, whipped soy cream about to cover it

  • sprinkle cake with plenty of chopped chocolate
  • put some cherries on top for decoration
  • if you are patient, put the cake in the fridge for an hour, if not… eat right away 🙂

black forrest inspired cakeok, so I am apparently not good at decorating cakes… but I swear, it was delicious!

If you cut this cake into 8 pieces, it’s only 240 kcals for a piece, which is not that bad if you consider all the whipped cream and chocolate.

And did I mention we ate the whole cake in one afternoon?

black forrest inspired cakeVery yummy!

Chocolate Coffee Semolina Cake

Here’s another quick and simple low-calorie, sugar free cake!

Semolina Chocolate Coffee CakePreparations

  • grease a 16-cm springform pan with margarine
  • preheat oven to 180°C/350°F

Ingredients

  • 100g semolina
  • 1/2 teaspoon baking soda
  • 15g cocoa
  • 100g applesauce
  • 100g really strong coffee with sweetener
  • 35g dark chocolate (chopped)
  • some margarine for greasing the springform pan

Cooking

  • in a bowl mix semolina, baking soda and cocoa
  • stir in applesauce and coffee
  • let semolina soak for about 10 minutes – meanwhile preheat the oven
  • pour dough into greased springform pan, shake a little until surface is even
  • sprinkle chocolate on dough surfaceina Chocolate Coffee Cake
  • bake for 15-20 minutes, do toothpick test to make sure cake is done
    ina Chocolate Coffee Cake
  • cake will get very dark – it’s not burned, it’s the coffee!
  • take cake out of oven and let cool off a little before serving it
    ina Chocolate Coffee CakeThis little cake isn’t only very delicious, it also has only 650 kcals and contains 16,5g protein!

Pineapple Semolina Cake

Something simple, quick and rather low-calorie this time: a semolina cake with pineapple topping.

Pineapple Semolina Cake

Preparations

  • grease a 16-cm springform pan with margarine
  • preheat oven to 180°C/350°F

Inredients

dough

  • 90g semolina
  • 1/2 teaspoon baking soda
  • some stevia or other sweetener of your choice
  • 100g applesauce
  • 100g pineapple juice
  • some margarine for greasing the springform pan

fruit layer

  • 180g pineapple (cut to pieces)
  • 200g pineapple juice
  • 10g pectin
  • 1/2 teaspoon citric acid

Cooking

  • in a bowl mix semolina, baking soda and sweetener
  • stir in applesauce and pineapple juice
  • let semolina soak for about 10 minutes – meanwhile preheat the oven
  • pour dough into greased springform pan, shake a little until surface is evenPineapple Semolina Cake
    …before baking…
  • bake for 15-20 minutes, do toothpick test to make sure cake is donePineapple Semolina Cake
    …after baking…
  • take cake out of oven and let cool off inside the springform
  • when cake has cooled off,cover its top with pineappple pieces (while it is still inside the spingform)Pineapple Semolina Cake
    …with pineapple pieces on top…
  • mix 200g pineapple juice with pectine and citric acid
  • boil up in a pot and let cook for a minute or two while stirring constantly
  • let cool off briefly, but don’t let it get firm
  • pour soon-to-be pineapple jelly right into the springform, so that it covers all of the pineapple piecesPineapple Semolina Cake
    …covered with pineapple jelly…
  • let cool off again for a little, then put in the fridge for another hour until the jelly gets really firm
  • once the jelly is firm you can remove the springform – if the jelly sticks to the springform, just move a toothstick along the edge to loosen itPineapple Semolina Cake
    … and finally ready to eat!

This cake is really simple to bake, it doesn’t take much time or effort and it tastes really great. Also, there’s no sugar in it, so the whole cake has only ca. 700 kcals.