EX-PAT’S PFLAUMENMUS-ERSATZ – PLUM BUTTER MADE FROM PRUNES

Hier geht's zur deutschen Version dieses Posts (folgt noch)Nothing better than a slice of freshly baked bread with butter and jam, especially with Pflaumenmus - spiced German plum butter - one of my favorites. Pflaumenmus is made from Italian plums, cooked for many hours to a dark mush, and seasoned with cinnamon and a hint … Continue reading EX-PAT’S PFLAUMENMUS-ERSATZ – PLUM BUTTER MADE FROM PRUNES

ÖSTERREICHISCHE KASTANIENTORTE – AUSTRIAN CHESTNUT TORTE

DOUGH4 eggs, separated100 g butter, softened 100 g confectioners' sugar, sifted100 g chestnut puree (I used canned chestnut puree)90 g pastry flour or cake flour (unbleached)30 g chestnut flour40 cake crumbs (I use ground ladyfingers)1/2 tsp. baking powderlemon zest, grated (1/2 lemon)100 g apricot jam, warm (strained, if chunky)FILLING500 ml whipping cream80 g confectioners' sugar, … Continue reading ÖSTERREICHISCHE KASTANIENTORTE – AUSTRIAN CHESTNUT TORTE