Dessert – Fifthfloor.kitchen http://fifthfloor.kitchen Fifth Floor Kitchen is a food blog for food lovers. It is a recipe journal by Veronika Woell. She focuses on fresh, healthy and mostly sugar free recipes. Mon, 05 Nov 2018 15:11:04 +0000 en-GB hourly 1 https://wordpress.org/?v=4.9.8 Yummy matcha and coconut tapioca pudding http://fifthfloor.kitchen/recipes/dessert/yummy-matcha-coconut-tapioca-pudding/ http://fifthfloor.kitchen/recipes/dessert/yummy-matcha-coconut-tapioca-pudding/#comments Fri, 09 Mar 2018 10:20:34 +0000 http://fifthfloor.kitchen/?p=1251 I’ve been giving matcha a few chances lately and I’ve to admit it got me! I like the vibrant green powder as a spice for savoury recipes but also it’s really interesting what it does to sweet desserts. Also another new thing to me is tapioca. Just like matcha I really avoided it. I don’t […]

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I’ve been giving matcha a few chances lately and I’ve to admit it got me! I like the vibrant green powder as a spice for savoury recipes but also it’s really interesting what it does to sweet desserts. Also another new thing to me is tapioca. Just like matcha I really avoided it. I don’t like matcha lattes and I definitely don’t like bubble teas. So here I am sharing this incredible matcha and coconut tapioca pudding. It’s yummy, it’s light and it’s so much fun to eat. The recipe is really simple and the soft and moist texture of tapioca makes it a very refreshing dessert. The pairing of coconut, matcha and raspberries is perfect. It’s not only a wonderful colour pairing, but a unexpected flavour combination, too.

You can find tapioca pearls in every asia shop or just order tapioca pearls online!

If you love matcha you will definitely like this Matcha Salmon Poke! You can make a whole matcha themed dinner. Share your take on this fresh and yummy matcha and coconut tapioca pudding or any other of my dishes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Yummy matcha and coconut tapioca pudding

  • 800 ml refined sugar free coconut milk and some extra for serving
  • 100 gram tapioca pearls
  • 1 vanilla bean
  • 80 gram corn sugar (or any sugar you prefer)
  • 2 tsp matcha powder
  • 1-2 handful raspberries
  • 3 tbsp coconut chips
  • 1 pinch salt
  1. Start with soaking the tapioca. In a saucepan add coconut milk, tapioca pearls, seeds of the vanilla bean and pod, and 200 ml water. Let it soak for about 30 minutes. 

  2. When ready bring coconut tapioca mix to a simmer, add sugar and a pinch of salt and give it a stir. Let it simmer on low heat for about 10 minutes and give it an occasional stir.

  3. Mix matcha powder with 2 tbsp hot water and whisk until smooth. Add the matcha to the coconut tapioca mix stir until combined. Take it off the heat and divide among small glasses or bowls. 

  4. Let it cool down in your fridge for about 2-3 hours. Serve with a drizzle of coconut milk, some raspberries, coconut chips and dust with matcha powder!

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Incredible Austrian Kaiserschmarrn with fresh citrus salad http://fifthfloor.kitchen/recipes/dessert/austrian-kaiserschmarrn/ http://fifthfloor.kitchen/recipes/dessert/austrian-kaiserschmarrn/#comments Mon, 29 Jan 2018 07:00:44 +0000 http://fifthfloor.kitchen/?p=1126 You lovely follower all know that I’m Austrian. So as an Austrian I have to share a recipe of Austria’s best known dessert with you, the Kaiserschmarrn. Kaiserschmarrn  means basically Emperor’s Mess and is a shredded pancake. Austrias former emperor Kaiser Franz Joseph I, who was very fond of this kind of fluffy shredded pancake, hence the […]

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You lovely follower all know that I’m Austrian. So as an Austrian I have to share a recipe of Austria’s best known dessert with you, the Kaiserschmarrn. Kaiserschmarrn  means basically Emperor’s Mess and is a shredded pancake. Austrias former emperor Kaiser Franz Joseph I, who was very fond of this kind of fluffy shredded pancake, hence the name Kaiserschmarrn. My recipe of an Austrian Kaiserschmarrn with fresh citrus salad. Usually it’s served with mashed apple or warm plum compote but I prefer the sweet/sour pairing. My Kaiserschmarrn recipe is completely without refined sugar. Instead of refined sugar I used the fructosefree corn sugar and I promise you won’t taste the difference. The Kaiserschmarrn is so fluffy and sweet just like the incredible Kaiserschmarrn you had the last time on your skiing holiday. The secret ingredient that makes the Schmarrn fluffy is of course patience!

The fresh citrus salad is the perfect partner for this sweet pancake. You can use all your favourite citrus fruits from grapefruit to lime, kumquat or oranges. It’s full of vitamins and with a dash of tequila a fantastic adult dessert.

Share your take on these fluffy homemade Austrian Kaiserschmarrn with citrus salad or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Austrian Kaiserschmarrn with fresh citrus salad

Incredible fluffy Austrian Kaiserschmarrn with fresh citrus salad

Kaiserschmarrn

  • 200 gram plain flour
  • 30 gram corn sugar
  • 4 fresh free range eggs
  • 1 pinch salt
  • 1 tsp baking powder
  • 40 gram butter for
  • extra corn sugar for dusting

citrus salad

  • 1 grapefruit
  • 1 orange or blood orange
  • 1 lime
  • 1 handful kumquats
  • 1 small bunch mint
  • 2 tbsp rice syrup
  • 1 shotglass tequila
  1. For the citrus salad fillet the grapefruit and put the grapefruit juice and fillets into a small bowl. Also peel the other citrus and either cut fillets or slices and add to the grapefruit. Add the rice syrup and tequila to the salad and keep refrigerated until you serve the Kaiserschmarrn. When ready sprinkle with a bunch of mint leaves.

  2. For the Kaiserschmarrn mix in a bowl flour, baking powder, sugar, salt and egg yolks with milk to a smooth dough. Let it rest for about 15 minutes.

  3. In another bowl beat egg whites with a pinch of salt. When ready gently stir into your dough. 

  4. Preheat the oven to 180°C.

  5. Heat up some butter in a big ovenproof pan and gently pour in half of the batter. Reduce the heat and let it brown from each side about 2-3 minutes. Now put it into the oven and let it brown for about 10 minutes. 

  6. Take the Kaiserschmarrn out of the oven and with two forks tear the pancake apart. Arrange in a big serving pan and sprinkle with corn sugar. Serve with fresh citrus salad!

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Amazing refined sugar free Christmas chocolate cake http://fifthfloor.kitchen/recipes/dessert/amazing-refined-sugar-free-christmas-chocolate-cake/ http://fifthfloor.kitchen/recipes/dessert/amazing-refined-sugar-free-christmas-chocolate-cake/#respond Mon, 18 Dec 2017 10:26:51 +0000 http://fifthfloor.kitchen/?p=1067 It’s that time of year again, the Christmas pilgrimage is about to start. We are all moving from our cities back to our hometown over Christmas. For me Christmas is about spending time with friends and family, eating and drinking a lot and watching the snow fall outside. Since I don’t eat refined sugar anymore […]

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It’s that time of year again, the Christmas pilgrimage is about to start. We are all moving from our cities back to our hometown over Christmas. For me Christmas is about spending time with friends and family, eating and drinking a lot and watching the snow fall outside. Since I don’t eat refined sugar anymore or fruit which is high on fructose Christmas cookies and dessert on Christmas eve got a bit tricky. Well, at first it seemed tricky but after a bit of try and error there are plenty of recipes without refined sugar which make you happy over Christmas. Like this amazing refined sugar free Christmas chocolate cake. Like chocolate heaven! As I mentioned it’s absolutely refined sugar free, instead I used corn sugar for the short pastry. The chocolate filling is high quality 85% dark chocolate. There’s still a bit of normal sugar in the chocolate but not enough to upset our fructose tummy. With this amazing chocolate cake I am ready Christmas!

If you are going to try this recipe I would love to see your pics, so share your take on this or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.

Christmas chocolate cake

Refined sugar free Christmas chocolate cake

SHORTCRUST PASTRY

  • 350 gram flour
  • 125 gram cold butter
  • 125 gram corn sugar
  • 2 free range eggs
  • 1 egg yolk
  • pinch salt

Chocolate Filling

  • 175 gram crème double
  • 100 ml milk
  • 225 gram 85% chocolate
  • 2 free range eggs
  • cocoa powder for dusting
  • 200 ml whipping cream for serving
  1. For the shortcrust pastry: Mix the flour and salt together in a large bowl. Add the cold butter straight from the fridge into the flour and rub in the mixture. Add the sugar, mix together the eggs and egg yolk, and add to the mixture. Gently mix with a dough scraper or with your hands until the dough comes together in a ball. Lightly flour your work surface, tip the pastry ball onto it, and knead with your hands until you have a smooth dough. Wrap it in clingfilm and let it rest in your fridge for at least 1 hour.

  2. Preheat the oven to 190C°. I have a baking tin which doesn’t need greasing, if you don’t, then lightly grease and flour your tin.

  3. Remove the shortcrust pastry from the fridge and flour your work surface. Roll out 3/4 of the pastry 2-3mm thick and line the tin, leaving an overhang of pastry. Prick the bottoms of your pastry with a fork a few times. Place some greaseproof paper on top and fill with baking beans. Now place the pastry tin in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pastry tin for another 8 minutes in the oven. Remove from the oven and allow to cool. Afterwards trim the edges and lift out onto a cooling rack. 

  4. Roll out the rest of the pastry 2-3mm thick and cut out stars with a cookie cutter. Prepare a baking sheet with baking parchment and place the stars on the baking sheet. Place the baking sheet in the oven and cook for about 10 minutes or until light brown.  

  5. Meanwhile prepare your chocolate filling. In a medium pot bring milk and crème double to a boil. Remove from the heat and quickly crumble chocolate into the milk and keep stirring. In a little bowl whisk together the eggs and add 2 – 3 tbsp of the chocolate milk and mix together. Now add the eggs to the chocolate milk and whisk together. Add the chocolate egg milk to your cake and bake for 10 minutes. 

  6. After 10 minutes turn off the oven, DON’T OPEN THE OVEN, and let the cake rest in the oven for about 1 hour.

  7. Remove from the oven and let it cool down for about 4 hours. When ready to serve, dust with cocoa powder and top with Christmas star cookies and sprinkle with corn sugar. Serve with whipped cream! 

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Fluffy milk buns with blueberries and vanilla custard http://fifthfloor.kitchen/recipes/dessert/fluffy-milk-buns-blueberries-vanilla-custard/ http://fifthfloor.kitchen/recipes/dessert/fluffy-milk-buns-blueberries-vanilla-custard/#respond Sun, 12 Nov 2017 08:06:49 +0000 http://fifthfloor.kitchen/?p=958 These fluffy milk buns with blueberries and vanilla custard are so delicious. It’s the perfect recipe for a rainy sunday afternoon or make them in the evening and surprise your family with breakfast milk buns. They will bring some sunshine to the breakfast table! The recipe is quite similar to the cinnamon rolls or these […]

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These fluffy milk buns with blueberries and vanilla custard are so delicious. It’s the perfect recipe for a rainy sunday afternoon or make them in the evening and surprise your family with breakfast milk buns. They will bring some sunshine to the breakfast table! The recipe is quite similar to the cinnamon rolls or these vanilla custard rolls.

I made these yummy milk buns with corn sugar instead of refined sugar. Corn sugar is not only perfect for all fructose malabsorption sufferers but also for you healthy foodies. It’s as sweet as refined sugar just without the bad side effects. If you think about quitting refined sugar, have a look at my post about 12 easy ways to cut out sugar of diet

Share your take on these fluffy homemade milk buns with blueberries and vanilla custard or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Fluffy milk buns with blueberries

Beautiful and fluffy milk buns with blueberries and vanilla custard. 

milk buns

  • 42 gram fresh yeast
  • 120 ml warm water
  • 120 ml warm milk
  • 50 gram corn sugar
  • 75 gram butter
  • 1 tsp salt
  • 1 free range egg
  • 450 gram plain flour
  • oil for greasing
  • 1 handful blueberries

blueberry base

  • 150 gram frozen blueberries
  • 1 tsp corn flour
  • 3-4 tbsp water
  • 1 tbsp rose water
  • 30 gram corn sugar

vanilla sauce

  • 1 vanilla pod
  • 250 ml heavy cream
  • 2 egg yolks
  • 2 tbsp corn sugar
  1. In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

  2. For the blueberry base: In a small bowl mix corn flour with a 3-4 tbsp of cold water. Bring the frozen blueberries with rose water, corn sugar and corn starch to a boil. As soon as it starts to thicken take it off the heat and spread the blueberry base into your oven dish.

  3. When your dough doubled in size, punch it down and divide into 8-12 same size balls. One by one form balls, take 2-3 blueberries pinch them into the middle and make sure the berries are covered with dough. Arrange them on the blueberry base. Cover with a kitchen towel and let the dough rise again at a warm place for about 1 hour.

  4. For the vanilla sauce: Cut open vanilla pod and scrape out the seeds. In a small pot bring heavy cream, seeds of vanilla pod, vanilla pod and corn sugar to a boil. Take it off the heat immediately and let it sit for 10 minutes. Take out the vanilla pod. Let it cool down a bit and pour the mix into a metal bowl. Prepare a bain marie (water bath). Mix the egg yolks together and whisk into the vanilla mixture. Place metal bowl over bain marie and whisk for 1-2 minutes over bain marie until fluffy. Don’t stop whisking or your sauce will thicken. Take it off the heat and whisk in cold water bath until it has cooled down a bit. Put it in the fridge until you need it. 

  5. Preheat oven to 170°C. 

  6. When the dough has doubled in size bake for about 30 minutes or until golden brown.

    Let the milk buns cool down a bit. Dust them with grain or grape sugar and serve with vanilla sauce. 

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Lovely Linzer Torte without refined sugar http://fifthfloor.kitchen/recipes/dessert/lovely-linzer-torte-without-refined-sugar/ http://fifthfloor.kitchen/recipes/dessert/lovely-linzer-torte-without-refined-sugar/#comments Sun, 29 Oct 2017 09:08:56 +0000 http://fifthfloor.kitchen/?p=905 I would like to share with you one of my favourite Austrian cakes today. This lovely nutty Linzer Torte is one of the oldest cake recipes of the world. It’s with almonds, red currant or raspberry jam, cinnamon and a few other ingredients. The recipe is quite simple and quick to prepare. The best thing […]

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I would like to share with you one of my favourite Austrian cakes today. This lovely nutty Linzer Torte is one of the oldest cake recipes of the world. It’s with almonds, red currant or raspberry jam, cinnamon and a few other ingredients. The recipe is quite simple and quick to prepare. The best thing about this lovely Linzer Torte is, it gets better every day! This recipe is completely without refined sugar. For the dough instead of industrial sugar I used grain sugar and I’ve used a special fructosefree marmelade for the topping. So it’s perfectly suitable if you are on a fructosefree diet.

Usually the Linzer Torte has a diagonal crust but I love to get creative with pie crust. Use some cookie cutters to create a unique pie crust like this lovely heart crust. Share your take on this lovely homemade Linzer Torte or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Lovely Linzer Torte

Lovely Linzer Torte with heartshaped crust

  • 250 gram butter
  • 200 gram grain sugar
  • 1 pinch salt
  • 2 free range eggs
  • 1 tsp lemon zest
  • 200 gram ground almonds
  • 200 gram plain flour
  • 0,5 tsp ground cinnamon
  • 1 pinch ground cloves
  • 200 gram red currant or raspberry jam
  • 5 tbsp flour
  1. In a small pot heat up jam with 2 tablespoons of water. As soon as it starts to boil take it off the heat. 

  2. In a big bowl mix grain sugar, salt and soft butter. Add the eggs and mix with a blender until the colour of the dough gets pale. Now add the lemon zest. 

  3. Add the almonds, flour, cinnamon and ground cloves to the dough and stir well. Spread 3/4 of the dough on a cake tin and pull up the dough to the edge. 

  4. Add 5 tablespoons of flour the leftover dough and knead. Wrap it in cling film and put it in the fridge for about 30 minutes. 

  5. Preheat your oven to 180°C.

  6. Spread the jam even on your cake. Remove the rest of your pie crust from the fridge and roll out the pasty 3 mm thick. Use a heart shaped cookie cutter to cut out your pie hearts. Place them on top of the jam.

  7. Bake the cake for 40 minutes, check with a wooden stick if the cake is ready. Take it out of the oven and let it cool down on a cooling rack. 

  8. Serve with whipped cream and remember, Linzer Torte tastes better on the second day!

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Heavenly vanilla custard raspberry rolls http://fifthfloor.kitchen/recipes/dessert/heavenly-vanilla-custard-raspberry-rolls/ http://fifthfloor.kitchen/recipes/dessert/heavenly-vanilla-custard-raspberry-rolls/#respond Sun, 22 Oct 2017 09:41:19 +0000 http://fifthfloor.kitchen/?p=880 Sundays are for sweet recipes like this heavenly vanilla custard raspberry rolls. They are so easy to make and your friends and family will love them. The combination of sweet and creamy vanilla pudding with ripe and juicy raspberries is so amazing. It’s a wonderful treat for a sunday breakfast or even brunch. Of course […]

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Sundays are for sweet recipes like this heavenly vanilla custard raspberry rolls. They are so easy to make and your friends and family will love them. The combination of sweet and creamy vanilla pudding with ripe and juicy raspberries is so amazing. It’s a wonderful treat for a sunday breakfast or even brunch. Of course they are best when they are still warm. We already made these lovely blueberry cinnamon rolls a few weeks ago. So we already know how to prepare the perfect yeast dough. It’s so satisfying to see the dough rise. I’ve to admit it’s definitely not a quick recipe, but it’s absolutely worth the time and effort!

Share your take on this fantastic homemade vanilla custard raspberry rolls or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Heavenly vanilla custard raspberry rolls

Sweet and fluffy vanilla raspberry rolls for breakfast!

dough

  • 42 gram fresh yeast
  • 120 ml warm milk
  • 120 ml warm water
  • 50 gram grain sugar
  • 75 gram butter
  • 1 tsp salt
  • 1 free range egg
  • 450 gram plain flour
  • 1 tbsp oil for greasing

filling

  • 100 gram frozen or fresh raspberries
  • 1 bag vanilla pudding
  • 2 tbsp grain sugar
  • 300 ml milk
  1. In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

  2. Prepare the vanilla pudding according to the package instructions. Instead of normal sugar you can use grain sugar so it’s fructosefriendly. Reduce the milk for the vanilla pudding. Instead of 500 ml milk use only 300 ml because we need a very thick pudding to spread on the dough. 

  3. When your dough doubled in size, punch it down. Flour your surface and roll out into a 40 x 20 cm rectangle.

  4. I used a muffin baking pan for these rolls. Grease your baking pan with butter and sprinkle with grain sugar. 

  5. When your vanilla custard is thick enough, spread the pudding over the dough. Sprinkle with raspberries, roll up the dough and cut into 12 slices.

  6. Preheat oven to 170°C. 

  7. Place your vanilla raspberry rolls in the muffin moulds and let it rise again for about 45 minutes. When they have doubled in size bake for about 30 minutes or until golden brown. 

  8. Let them cool down and dust them with grain or grape sugar!

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Creamy dreamy fructosefriendly cardamom chocolate mousse http://fifthfloor.kitchen/recipes/dessert/creamy-dreamy-fructosefriendly-cardamom-chocolate-mousse/ http://fifthfloor.kitchen/recipes/dessert/creamy-dreamy-fructosefriendly-cardamom-chocolate-mousse/#comments Sun, 24 Sep 2017 11:35:12 +0000 http://fifthfloor.kitchen/?p=817 I’ve quit sugar a while ago but every so often I get this chocolate craving. I usually have a bite of dark chocolate and then I’m fine again. But sometimes it has to be something better than that. I made this creamy dreamy fructosefriendly cardamom chocolate mousse to surprise my dinner guests. I used some […]

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I’ve quit sugar a while ago but every so often I get this chocolate craving. I usually have a bite of dark chocolate and then I’m fine again. But sometimes it has to be something better than that. I made this creamy dreamy fructosefriendly cardamom chocolate mousse to surprise my dinner guests. I used some high quality 90% chocolate and added some cardamom. Cardamom has such wonderful flavour and adds some extra spiciness to the mousse.  The recipe is really easy but will definitely WOW your dinner guests. And as I already mentioned it’s perfect for all on fructosefree diet.

Share your take on this delicious cardamom chocolate mousse or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Cardamom chocolate mousse

Creamy dreamy chocolate mousse for president!

  • 250 gram 85% chocolate (use high quality chocolate)
  • 2 free range eggs
  • 0,5 tsp cardamom
  • 0,5 tsp vanilla extract
  • 500 ml cream
  • 100 ml cream for decoration
  • 1 handful of your favourite berries for decoration
  1. Break chocolate roughly and melt it in a bain marie (water bath).

  2. Place the eggs in a metal bowl and mix with whisk for 30 seconds over bain marie until fluffy. Don’t stop whisking or your sauce will thicken. 

  3. Take the fluffy egg mixture off the bain marie and add the chocolate. Add the cardamom and vanilla extract and stir until you have a smooth mixture.  Let it cool down to room temperature. 

  4. Whisk your cream until it’s semi stiff and gently fold in your chocolate mixture. 

  5. Fill your mousse into either 6 small glasses or a flat bowl and let it cool for at least 3 hours. 

  6. Just before you are ready to serve decorate with some whipped cream, berries and sprinkle with cardamom. 

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Elegant Dark berry tart with thai basil http://fifthfloor.kitchen/recipes/dessert/elegant-dark-berry-tart-thai-basil/ http://fifthfloor.kitchen/recipes/dessert/elegant-dark-berry-tart-thai-basil/#respond Sat, 16 Sep 2017 13:06:58 +0000 http://fifthfloor.kitchen/?p=796 This are the last days of summer and I’m collecting the last produce from the balcony garden. Because of a rainy summer in Hamburg my berry harvest isn’t that rich this year. So I mixed berries from my balcony garden, from my local farmers market and frozen raspberries for this elegant dark berry tart with […]

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This are the last days of summer and I’m collecting the last produce from the balcony garden. Because of a rainy summer in Hamburg my berry harvest isn’t that rich this year. So I mixed berries from my balcony garden, from my local farmers market and frozen raspberries for this elegant dark berry tart with thai basil. The pairing of berries, chocolate and thai basil is incredible delicious and worth a try. The base for this tart is a super easy short crust pastry with grain sugar instead of refined sugar. I brushed the pastry with dark chocolate so the berry filling won’t make the dough soggy. The filling is a berry mix with a bunch of thai basil. It’s a perfect balance between sweet and sour.

Elegant Dark berry tart with thai basil

Simple but yet so complex berry tart

shortcrust pastry

  • 350 gram flour
  • 125 gram cold butter
  • 125 gram grain sugar
  • 2 free range eggs
  • 1 egg yolk
  • pinch salt

Filling

  • 100 gram 85% chocolate
  • 200 gram raspberries (frozen)
  • 200 gram blueberries
  • 200 gram brambles
  • 2 twigs thai basil + extra for decorating
  • 3 tbsp rice syrup
  • 150 ml coconut milk (unsweetened)
  • juice of half a lime
  • 5 sheets gelatine
  • 1 tbsp corn starch
  • 150 gram mixed berries for decorting
  1. Mix the flour and salt together in a large bowl. Add the cold butter straight from the fridge into the flour and rub in the mixture. Add the sugar, mix together the eggs and egg yolk, and add to the mixture. Gently mix with a dough scraper or with your hands until the dough comes together in a ball. Lightly flour your work surface, tip the pastry ball onto it, and knead with your hands until you have a smooth dough. Wrap it in clingfilm and let it rest in your fridge for at least 1 hour. 

  2. For the shortcrust pastry, preheat the oven to 190C°. I have a baking tin which doesn’t need greasing, if you don’t, then lightly grease and flour your tin. 

  3. Remove the shortcrust pastry from the fridge and flour your work surface. Roll out the pastry 2-3mm thick and line the tin, leaving an overhang of pastry. Prick the bottoms of your pastry with a fork a few times. Place some greaseproof paper on top and fill with baking beans. Now place the pastry tin in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pastry tin for another 8 minutes in the oven. Remove from the oven and allow to cool. Afterwards trim the edges and lift out onto a cooling rack.

  4. Melt the chocolate in a bain marie (water bath). Brush the bottom of the tart with melted chocolate and let it cool.

  5. For the dark berry filling: Heat up berries in a pot with 100 ml water. Add rice syrup, chopped thai basil, coconut milk and juice of half a lime and bring to a boil. Take off the heat and blend until smooth with a highspeed blender. 

  6. Let the gelatine soak in cold water for about 8 minutes. 

  7. In a small bowl mix corn starch with 2 tbsp of cold water. Put the berry mix back on heat and stir in the corn starch. Bring it quickly to a boil and take it off the heat. Squeeze the water out of the gelatine and add to the berry mix. Quickly stir in the gelatine in your hot berry mix. Let it cool down for 15 minutes and then fill your tart with the berry mixture. Let the tart cool for at least for hours or even better over night. 

  8. When your tart is ready and the berry mixture is firm decorate it with berries and little thai basil leafs.

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Fantastic homemade blueberry cinnamon rolls http://fifthfloor.kitchen/recipes/dessert/fantastic-homemade-blueberry-cinnamon-rolls/ http://fifthfloor.kitchen/recipes/dessert/fantastic-homemade-blueberry-cinnamon-rolls/#comments Sun, 27 Aug 2017 10:30:27 +0000 http://fifthfloor.kitchen/?p=749 Sometimes I get this incredible craving for sweet pastries. As I quit eating refined sugar it’s almost impossible to buy cinnamon rolls or other pastries. So the only way to satisfy my craving is to bake my own sweet pastries. I made these fantastic blueberry cinnamon rolls with grain sugar instead of refined sugar. They […]

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Sometimes I get this incredible craving for sweet pastries. As I quit eating refined sugar it’s almost impossible to buy cinnamon rolls or other pastries. So the only way to satisfy my craving is to bake my own sweet pastries. I made these fantastic blueberry cinnamon rolls with grain sugar instead of refined sugar. They are so delish and no one would ever taste that the rolls are made with grain sugar. Grain sugar is not only perfect for all fructose malabsorption sufferers but also for you healthy foodies.

Share your take on this fantastic homemade bluebberry cinnamon rolls or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Fantastic homemade blueberry cinnamon rolls

Delish blueberry cinnamon rolls without refined sugar

dough

  • 42 gram fresh yeast
  • 120 ml warm water
  • 120 ml warm milk
  • 50 gram grain sugar
  • 75 gram butter
  • 1 tsp salt
  • 1 free range egg
  • 450 gram flour
  • 1 tbsp oil for greasing

filling

  • 110 gram melted butter
  • 150 gram grain sugar
  • 2 tbsp ground cinnamon
  • 120 gram wild bluebberies

glaze

  • 4 tbsp butter
  • 250 gram powdered grain sugar
  • 1 tsp vanilla extract
  • 3-6 tbsp hot water
  1. In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

  2. When your dough doubled in size, punch it down. Flour your surface and roll out into a 40 x 20 cm rectangle.

  3. Grease your baking pan with butter and sprinkle with grain sugar. 

  4. Mix grain sugar and cinnamon. Spread the melted butter over the dough. Sprinkle with sugar-cinnamon-mix and blueberries. Roll up the dough and cut into 12 slices. 

  5. Preheat oven to 170°C. 

  6. Place your blueberry cinnamon rolls close together in the pan and let it rise again for about 45 minutes. When they have doubled in size bake for about 30 minutes or until golden brown. 

  7. For the glaze, mix butter, powdered grain sugar and vanilla extract. (You can easily make powdered grain sugar with a handheld blender. Just blend normal grain sugar until it’s super fine.) Add hot water, 1 tbsp at a time until the glaze reaches your desired consistency. When your blueberry cinnamon rolls have cooled down coat them with your sugar glaze. 

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Fluffy dark chocolate cake donut with cardamom cream http://fifthfloor.kitchen/recipes/dessert/fluffy-dark-chocolate-cake-donut-cardamom-cream/ http://fifthfloor.kitchen/recipes/dessert/fluffy-dark-chocolate-cake-donut-cardamom-cream/#respond Sat, 29 Jul 2017 12:10:39 +0000 http://fifthfloor.kitchen/?p=694 These wonderful little cake donuts are for all of you dark chocolate lovers out there! They are incredibly fluffy and come  with cardamom cream and pistachios. Their moist and fluffy secret is olive oil and flakey Maldon salt. The olive oil gives the donuts (or if you prefer, doughnuts) a rich flavor but the dough […]

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These wonderful little cake donuts are for all of you dark chocolate lovers out there! They are incredibly fluffy and come  with cardamom cream and pistachios. Their moist and fluffy secret is olive oil and flakey Maldon salt. The olive oil gives the donuts (or if you prefer, doughnuts) a rich flavor but the dough itself is surprisingly light. I’ve topped them with some sweet cardamom whipped cream. The donuts are not too sweet, but wonderful chocolatey and of course perfect for all fructose malabsorption sufferers. When about a year ago my fructose malabsorption was diagnosed I not only gave up all sorts of high fructose fruit and veggies, I also gave up industrial sugar because it often contains fructose. That means I don’t eat cookies, gummi bears, milk chocolate or quite frankly I don’t eat any sweets. This is sometimes really hard but I found a way to replace normal sugar in cakes and desserts. I either use grape sugar, grain sugar made from corn or rice syrup, all work really well for me. So I usually use the same amount or less of the alternative sugar. There are of course certain things you can’t prepare with grape sugar. Like pavlova, grape sugar will stay sticky and won’t dry. But everything else is ok… so far! By the way, I’ve tried all sorts of donut cake moulds and I can highly recommend these silicon moulds. So easy to use and most important, super simple to clean! I even used them for my sushi donuts!

Share your take on this fluffy chocolate cake donuts or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Fluffy dark chocolate cake donut with cardamom cream

Moist and fluffy dark chocolate donuts with cardamom cream and pistachios

Donuts

  • 180 ml extra-virgin olive oil
  • 70 gram unsweetened cocoa powder
  • 120 ml hot water
  • 160 gram flour
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp flaky sea salt (Maldon)
  • 150 gram grape sugar or grain sugar
  • 3 free range eggs

Topping

  • 120 ml heavy cream
  • 0,5 tsp ground cardamom
  • 2 tsp grape sugar or grain sugar
  • 50 gram chopped unsalted pistachios
  1. Preheat the oven to 200°C.

  2. In a medium bowl sift the cocoa and whisk in the boiling hot water until smooth. Add the vanilla extract, gently whisk together and set aside to cool slightly. 

  3. In a large bowl, combine the flour, baking soda, and salt.

  4. In another large bowl beat together with a mixer the grape sugar, olive oil, and eggs for about 3 minutes or until you have a light, fluffy cream. Turn down the speed on the mixer and pour in the cocoa mixture. Now slowly add the flour mixture until you have a smooth dough.

  5. Fill the batter into a decorating tube with a rather big hole. Now fill the donut moulds with the help of your decorating tube. Sprinkle donuts with a little bit of flaky salt. Bake for 15 to 20 minutes, or until the sides are set and the top of the donut still looks slightly moist. Insert a cake tester, if it comes out clean or with just a few crumbs on it, the donuts are perfect. Push them out of the silicon mould and let them cool down. 

  6. Meanwhile chop your unsalted pistachios. Add the cream, 2 tsp of grape sugar and cardamom to a bowl and with a mixer beat until stiff. When your donuts have cooled down serve with cardamom cream and pistachios!

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