Wednesday, June 30, 2010

Rhubarb Cheesecake

Rhubarb season in Germany is slowly coming to an end, so I had to take advantage of our garden supply and bake one last rhubarb cake for the season. This rhubarb cheesecake has a very nice tartness to it and a lovely buttery crust. If you can't find rhubarb anymore the cake works also very well with sour cherries.

Sunday, June 27, 2010

Daring Bakers: Chocolate Pavlovas with Chocolate Mascarpone Mousse

Pavlovas was this month Daring Bakers' challenge, more specific Chocolate pavlovas filled with a chocolate mousse. This dessert is named after the Russian ballerina Anna Pavlova and probably originated in New Zealand. The base is a meringue which is crisp on the outside, but still chewy on the inside. It is usually topped with whipped cream and various fruits. I made a version with berries last year.

The chocolate mousse is very rich and pairs very good with strawberries. I was lucky that just this weekend the fields for picking your own berries opened. Those self picked berries are always the best and half always go to my tummy right away. It was a very nice dessert, but I think for next time I would probably just make one of the chocolate components, as they were really rich.

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

Monday, June 14, 2010

Poppy Seed Cheesecake with Rhubarb Topping

First of all I have to apologize for the long absence from my blog. I was moving back to Germany, which took a lot of time and organizing. So not so much time for baking, photographing and blogging.

I was happy to see that there was a lot of rhubarb ready to be picked in the garden. Rhubarb is one of my favourite ingredient for fruity desserts. I added some strawberries to the topping, as those two are always a great combo.

The cheesecake filling is made made from a mix of quark (which is a German type of fresh cheese, usually used in German cheesecakes) and cream cheese. You can easily make quark yourself, when not available where you are. Meeta posted a great recipe a while back, and I used it many times when I lived in Canada.
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