Blueberry Marzipan Crumble Cake

Blueberry Marzipan Crumble Cake by bakerangel.com

What can be better than fresh blueberries,  yummy marzipan and crunchy crumbles? All together combined in a delicious cake – Blueberry Marzipan Crumble Cake.

Ingredients for the crust:
♥ 1/3 cup cold butter
♥ 3 tbsp icing sugar
♥ pinch of salt
♥ 1 egg yolk
♥ 1 and 1/4 cup of flour
♥ 1 tbsp water
♥ legumes for blind-backing

Ingredients for the marzipan filling:
♥ 4.2 oz marzipan
♥ 2 tbsp sugar
♥ 1/3 cup butter
♥ pinch of salt
♥ 1 tsp. Bourbon vanilla
♥ 1 egg + 1 egg white
♥ 2 tsp. baking powder
♥ 4 tbsp flour

Additionally:
♥ 2 tbsp blueberry jam
♥ 8.8 oz fresh blueberries

Ingredients for the crumble:
♥ 3 tbsp soft butter
♥ 3 tbsp sugar
♥ pinch of salt
♥ 1/3 cup flour

Blueberry Marzipan Crumble Cake by bakerangel.com

  • To make the crust, knead all ingredients into a crumbly dough, flattern the dough (so it can be easiliy rolled later, comparing to a ball shape), wrap with plastic foil and let it rest for 30 – 60 minutes in the refrigerator

Preheat the oven to 392 F

  • Roll out dough on a lightly floured surface (which is unfortunately is not so easy when working with at short pastry dough), spray the pan (∅24 oder ∅26 cm) well with nonstick spray and place the dough in the pan
  • Poke the dough with a fork so the bottom doesn’t bulge while baking. Line the tart tin with baking parchment and fill with legumes and bake the shortbread for 10 minutes
  • In the meantime prepare the marzipan filling. Pull the marzipan into small pieces, add butter, salt, sugar, bourbon vanilla and the egg and stir with an electric mixer until smooth
  • Mix flour and baking powder, sift and and fold in
  • Take the short pastry from the oven and reduce the temperature to 320 F.
    Remove parchment paper and the legumes and spread the marzipan filling evenly
  • Bake for about 18-20 minutes, then allow to cool
  • Set the oven to 392 F. To prepare the crumbles mix all ingredients and knead until combined
  • Cover a baking sheet with parchment paper and spread small stains on it and bake until golden brown for about 20-30 minutes leave, then allow to cool
  • Heat the blueberry jam on low heat, to make it more smooth and wash blueberries
  • Transfer 2/3 of the berries in a bowl and mix carefully with the jam
  • Spread the jam blueberry mix evenly on the marzipan filling and sprinkle the remaining blueberries and crumbles on top

Blueberry Marzipan Crumble Cake by bakerangel.com Blueberry Marzipan Crumble Cake by bakerangel.com

Chocolate covered Frozen Bananas

Chocolate covered Frozen Bananas by bakerangel.comChocolate covered Frozen Bananas – the healthy and light alternative to ice cream. Totally refreshing and guilt free summer snack. For decoration you can use anything what you want, possibilities are endless! ENJOY

Ingredients for the Frozen Bananas:
♥ 5 ripe baby bananas (if you don’t have baby bananas on hand, you can take also normal size bananas and cut them into smaller pieces, that would work just as good)
♥ 1 cup dark chocolate chips
♥ decoration, such as coconut flakes, sprinkles, crispy chocolate chips, nuts or any decoration of your choice
♥ wooden popsicle sticks

Chocolate covered Frozen Bananas by bakerangel.com

  • peel your ripe baby bananas and cut them into halves or use the whole banana
  • put the wooden sticks halfway trough the banana and freeze the bananas at least 3 hours, better overnight
  • melt your dark chocolate chips
  • prepare all your decorations stuff
  • if the chocolate is melted completely, pour the chocolate into a high and narrow  glas or something which has a similar shape, so it’s much easier to dip and cover the bananas
  • dip the bananas into the chocolate and decorate immediately as desired (the chocolate will be set very quickly)

Chocolate covered Frozen Bananas by bakerangel.comChocolate covered Frozen Bananas by bakerangel.com

Lemon Poppy Seed Blondie

Lemon Poppy Seed Blondie by bakerangel.com

An awesome lemon-sweet treat, just the right thing for those first summer days: Lemon Poppy Seed Blondie ♥

Ingredients for the Lemon Blondie:
♥ 1 and 1/8 cup softened butter
♥ 1 and 1/8 cup sugar
♥ 6 eggs
♥ 1 and 1/8 cup flour
♥ 1/2 tsp. Baking soda
♥ pinch of salt
♥ 1 tsp. Vanilla Bourbon
♥ 2 tsp. lemon zest

Ingredients for the lemon syrup:
♥ Juice of one lemon
♥ powdered sugar

Ingredients for the lemon poppy seed glaze:
♥ 1 and 1/8 cup powdered sugar
♥ 10 tbsp. lemon juice
♥ 2 tsp. poppy seeds

Lemon Poppy Seed Blondie by bakerangel.com

Preheat oven to 392 F

  • Mix softened butter sugar until well combined, stir in one egg at a time
  • Mix flour with baking powder, pinch of salt, bourbon vanilla and lemon zest and stir in spoon by spoon
  • Line a baking sheet with baking paper, put a baking frame on top ( approx.(if you don’t have a backing frame, you can also use a square cake pan)) and spray the baking frame well with nonstick spray
  • Spread the batter evenly into the prepared frame and bake for about 18 to 20 minutes until light golden brown
  • While the cake is baking, mix the lemon juice with powdered sugar
  • Once cake is done let it cool about 5 minutes, use a toothpick to make many small holes into the cake
  • Use a silicone brush to apply the syrup onto the cake, to get some more moist into the cake
  • Then let cool completely
  • When at room temperature, mix powdered sugar with the lemon juice, mass should be more thickened, add poppy seeds. I love lemon glaze! Lots of them!! Who likes it less sweet, just make halb of the lemon glaze

Lemon Poppy Seed Blondie by bakerangel.com Lemon Poppy Seed Blondie by bakerangel.com Lemon Poppy Seed Blondie by bakerangel.com

Rhubarb Marzipan Puff Pastry Sticks

Rhubarb Marzipan Puff Pastry Sticks by bakerangel.com

Rhubarb marzipan puff pastry sticks – the sweetness of marzipan and slightly tart taste of rhubarb harmonize so perfectly together. You only need a few ingredients and it’s easily done and ready to eat so fast.

Makes approx. 8 Rhubarb marzipan puff pastry sticks

ingredients:
♥ 1 puff pastry sheet, rectangle shape
♥ 4 sticks of rhubarb
♥ 5.2oz marzipan, (some powdered sugar for rolling)
♥ 1 egg
♥ a little sugar to sprinkle puff pastry sticks

Rhubarb Marzipan Puff Pastry Sticks by bakerangel.com

Preheat oven to 390 F

  • Wash rhubarb, peel and cut into two halves (about 5.9 inch long pieces) so that you get 8 pieces in total
  • Roll out marzipan with a little powdered sugar to the size of the puff pastry
  • Separate egg and brush the puff pastry with a thin layer, then place the marzipan on top (leave the puff pastry sheet as long as you can in the fridge, the cooler and more firm it is, the easier you can wrap it)
  • Cut the dough into 8 equal-sized strips
  • Put a puff pastry stripe on a waxed paper baking sheet, place a piece rhubarb on top and gently wrap the dough around the rhubarab
  • Whisk the egg yolk with a little water and apply a thin layer on the puff pastry
  • Sprinkle some sugar on top and bake for 8-10 minutes until golden brown
  • Allow to cool briefly and enjoy immediately, because they taste best when fresh

Rhubarb Marzipan Puff Pastry Sticks by bakerangel.com Rhubarb Marzipan Puff Pastry Sticks by bakerangel.com

Nougat Easter Bunny Sandwich Cookies

Nougat Easter Bunny Sandwich Cookies by bakerangel.comAnd here hops in another Easter recipe – Nougat Easter Bunny sandwich cookies! Aren’t they the cutest Easter Cookies?

Makes about 12 sandwich cookies

Ingredients for the dough:
♥ 1/2 cup sugar
♥ 2 tsp. vanilla
♥ pinch of salt
♥ 1 cup butter
♥ 2 and 1/2 cup flour
♥ 1 egg
♥ 2.8 oz mini chocolate chips, optional

For decoration:
♥ 8.8 oz Nougat
♥ 1 tbsp powdered sugar, optional
♥ cotton candy or sugar pearls, optional

Nougat Easter Bunny Sandwich Cookies by bakerangel.com

  • Mix all ingredients for the dough togehter and knead until well combined
    To make the chocolate variant add chocolate Chips and knead until combined
  • Flattern the dough (so it can be easiliy rolled later, comparing to a ball shape), wrap with plastic foil and let it rest for 30 minutes in the refrigerator

Preheat oven to 320 F

  • Roll out dough on a lightly floured surface and use a bunny shaped cookie cutter (∅ 14 inch) to cut out 24 bunnys. Lay half of the bunnys upside down on the baking tray so that the two halves fit well togehter later
  • Bake for about 11 minutes and let cool completely
  • Heat up Nougat in a water bath until it gets smooth, then transfer to a piping bag and apply to one half of a bunny
  • Then place the second bunny half carefully and let the nougat dry
  • If you like mix some powdered sugar and a tsp water and apply small dots on the cookie, shape Cotton candy into small dots or put sugar pearls on top
  • Nougat Easter Bunny Sandwich Cookies can be stored in an airtight Container up to 2 weeks

Nougat Easter Bunny Sandwich Cookies by bakerangel.comNougat Easter Bunny Sandwich Cookies by bakerangel.comNougat Easter Bunny Sandwich Cookies by bakerangel.com

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