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Playful and hungry

~ Delicious food – a playful approach!

Playful and hungry

Monthly Archives: September 2012

Chocolate “Rocher Mousse” – or cup cream!

26 Wednesday Sep 2012

Posted by Playful and Hungry in Playful food and photos

≈ 7 Comments

Tags

avocado, cocoa, dessert, food, food photography, frosting, hazelnuts, healthy, healthy food, lego, raw, recipes, vegan, vegetarian

You know Ferrero Rocher? Those golden balls with the hazelnut in the center? (For smarty pants: rocher is French for rock).

I always wondered who cared for the crispy outside anyway… the cream is what matters! Very good message: You can have all the cream for yourself. It’s vegan, raw and healthy. It doesn’t taste vegan, raw or healthy (don’t ask me what vegan, raw or healthy actually tastes like… but you know, sometimes you serve something made from whole wheat and people tell you it tastes healthy. Most of the time, it’s not a compliment).

It’s easy and quick, too.

Do I have to say more?

Thinking about it… I guess this is cup cream. Hey, there are cup cakes, too. Old story. Now it’s time for cup cream!

Chocolate Rocher Mousse 

  • 1 large, ripe avocado
  • 2-3 tbsp cocoa powder
  • 2-3 tsp cane sugar
  • 1-2 tsp agave syrup
  • 3 tbsp chopped hazelnuts
  • dash of salt

Mash the avocado (I just used a fork, to special tools here!) and mix in the cocoa, cane sugar, agave syrup, hazelnuts and salt. Serve in a cup (otherwise it’s no cup cream, you know…). Decorate with chopped hazelnuts.

Smile! It’s chocolate!
Did you ever think of using this cream as a spread? I put some of it on a slice of bread – similar to nutella! Yummy!

I can tell you, it’s always a mess when legos are stealing food…

Black Forest Punk Rock

20 Thursday Sep 2012

Posted by Playful and Hungry in Playful food and photos

≈ 16 Comments

Tags

birthday cake, black forest cake, cake, cake decoration, cake filling, cherry, chocolate, cocoa, cream, dessert, food, food photography, frosting, lego, playful, recipes, vegan, vegetarian

Punk Rock!!!

Black Forest Punk? Why not?
I like to combine what seemingly doesn’t fit together!

Black Forest Cake is a very traditional cake from Germany. A real classic. Something that definitely has to be “veganized”! Yes, many people think that German food and Veganism go as much together as… punk rock and the Black Forest area.
Let me tell you something: They definitelly go together! People didn’t even notice that my cake was vegan. 1 : 0 for vegan cake!

The Germans even have a special word for cream cakes like this: “Torte”. Yes, they love cream cakes. They hardly ever use icing, cream is much more common.

I usually don’t like the combination of fruit and chocolate… with just a few exceptions! This cake is one of them. Oh, it was my Mom’s birthday cake, by the way…

Ring of fire cherries!

Don’t be afraid:
Yes, you do need more then one day to make this cake. But it’s a cake you won’t make every week, so that’s fine! Don’t worry, it’s really easier then you might think!

Black Forest Cake 

Chocolate Cake layers

  • 2 1/2 cups (300g) whole wheat pastry flour (Gemany: Weizenmehl Typ 1050)
  • 6 1/2 tbsp (50g) cocoa powder
  • 1 cup (200g) sugar
  • 2 tsp vanilla extract OR 2 packages vanilla sugar
  • 2 tsp baking powder
  • dash of salt
  • 1/2 cup (120 ml)
  • 1,5 cups (350 ml) water

Short crust

  • 1,5 cups (200g)  whole wheat pastry flour
  • 1/2 cup (100g) margarine (Earth balance or Alsan…)
  • 1/2 cup (100g) sugar
  • about 3 tbsp water (as needed)
  • 1/2 tsp baking soda

Filling

  • 1 glas canned cherries (25 fl oz / 750 ml)
  • just over 2 tsp agar agar
  • 1 tbsp corn starch
  • 2-3 packages soyatoo
  • sweetener to taste

Day 1: Prepare the cake layers and the short crust
Mix all the ingredients for the cake layers in a big bowl. Don’t overmix!
Put the batter in an oiled pan (about 24 cm or 9,5 inches) and bake for about 40 minutes (350 F / 180 C)

Short crust: Mix all the ingredients for the short crust. Press the dough into the buttom of an oiled pan (24 cm or 9,5 inches). Bake for about 25 min (350 F / 180 C)

Day 2: Filling and decoration
Whip the soyatoo and add sweetener to taste. Put the cream in the refrigerator.
Boil the cherries (juice and fruit) with the agar  agar and corn starch for about two minutes (don’t use a microwave!). Let the filling cool down for a little while (it should not be firm yet).
Now you need a cake ring or the ring of a springform pan.
Place the cake ring on a big plate or baking tray. Put the short crust into the ring. This is the button layer. The cake ring should stand loosely around the short crust.
Put some cherry juice on top of the crust and let it cool down. Work slowly and wait until the juice get firm. This layer can be really thin (2-3 mm / 0,1 inch).
Now you can add your first layer of cream (about 1 centimeter / 0,4 inch).
Cut the chocolate cake you made the day before into two halves, using a big and sharp knive, so you have two round cake layers. Put the first cake layer on top of the cream layer.
Now you add the cherries. Place them on top of the chocolate cake layer. You can also add some of the juice if you want. Now there’s another cream layer. Fill in the space within the cherries with the cream. Add the second cake layer. Now your almost done! Cote the cake with the rest of the cream. Decorate the cake with chocolate flakes and 12-14 cherries.
Important: The cake tastes much better if you let it sit in the refrigerator for one night!

In the process: Decorating the cake!

Note: The traditional recipe calls for cherry brandy (“Kirschwasser”) – I just left it out cause I don’t like it… Feel free to sprinkle some cherry brandy on the cake layers if you want to.

This was a birthday cake – I definitelly won’t make cakes like this every day… Also, it was the first big cream layer cake I made – it’s easier than I thought it would be! And so yummy!

A (bad cell phone) picture of the different layers. There was not much time to take pictures of our food at the party and I didn’t want to cut the cake before serving…

Crazy Safari

13 Thursday Sep 2012

Posted by Playful and Hungry in Just playful

≈ 5 Comments

Tags

lego, photography, playful, safari, travel

No food today (you’ll have to wait for the weekend. There are some fun recipes to come up!).

I just wanted to show you what my little friends did in the meantime…

 

A very motley crew. Looks like some kind of crazy lego safari. Yes, if your that small, things can look totally different!

 

Driving over a cliff. Joe masters it.

Ehm… what’s that? Come bird? Friend or fiend?

 

Friend! Sandy flying on the bird’s back!

To be continued!

Coming up: Black Forest cake, (apple) butter beer and more!

Summer in a bowl – Mango Ice Cream (RAW)

06 Thursday Sep 2012

Posted by Playful and Hungry in Playful food and photos

≈ 13 Comments

Tags

carrot, dessert, food, food photography, fruit, healthy, healthy food, ice cream, lego, raw, vegan, vegetarian, vita-mix

The last days of summer – time to enjoy some more ice cream!

Okay, actually… According to my very own definition summer is already over where I live. Oh well. You can still fetch it back to your plate bowl!

 

This is the kind of ice cream we enjoyed most this summer. Maybe I will even love this in winter – we’ll see!
One part I really love about it: You use dried mango instead of fresh! Just stock some dried mango and you’re fine! It’s that easy…

It’s super creamy, raw and does not contain bananas! As I mentioned before – I love bananas, but I don’t want every treat and dessert to have a banana flavor.

Last days of summer Mango Ice Cream 

  • 2 cups (300g)  ice cubes
  • half a carrot (medium sized)
  • 1 nectarine, halved
  • about 10 peaces of dried mango (50g or 1,7 oz)
  • 2 tbsp agave syrup OR 15 drops stevia (or sweetener of choice)

Put everything in your heavy duty blender (I used a vita-mix) in the  order they are listed. Use your tamper and blend until smooth (it will take about 1-2 minutes). Done. Serve immediately. Enjoy!

Yes, I sneaked in some carrot – it will yield a beautiful color and I promise – you won’t taste it!

 

As long as there’s hot tea and warm blankets – I bet I’ll still love this when winter is here!

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