Archive for April, 2014

Layered Carrot Jar-Cake

On Easter I had some leftover carrot cupcakes from my LaminEATs cookbook, some vanilla custard butter cream form my German “Donauwelle” cake (chocolate-covered cake with vanilla custard butter cream and sour cherries) and some ripe pears. Pistachios are one of the ingredients that are always in my cupboard. Are yo ready to crumble?

(6 Persons)


Carrot cupcakes (makes 6)

1/2 cup flour
1/4 cup almonds, roasted and grounded
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1 pinch ground cinnamon
1/4 cup brown sugar
1/2 tablespoon vanilla sugar
1/4 cup soy yogurt
2 tablespoons canola oil
1/2 cup coarsely grated carrots
2-3 tablespoons raisins or dried cranberries

Vanilla custard cream

2 tablespoons cornstarch
1 cup vanilla soymilk
1 teaspoons vanilla beans or vanilla extract
2 tablespoons brown sugar
1 pinch salt

Vanilla Custard Butter Cream

Cold and creamy vanilla custard cream (s. recipe above)
6 tablespoons brown sugar
1/2 cup margarine

Pear Cinnamon Compote

4 ripe pears, peeled and chopped
2 tablespoons water
1 teaspoon lemon juice
1-2 tabelspoons maple syup
1/2 teaspoon cinnamon


3 tablespoon chopped pistachios
1 carrot, coarsely grated


How to:

Carrot cupcakes

Preheat oven to 170°C. Put the baking cases in the muffin pan.
Mix oil, sugar, yogurt and vanilla beans sugar or extract in a medium bowl.
Combine flour, grounded almonds, baking powder, baking soda, salt and cinnamon  in a separate bowl.
Now add the flour mix to the liquid mixture in two batches, stir well after each addition. Add carrots, raisins or cranberries.
Fill the baking cases to 2/3. Bake 25 to 28 minutes. Insert a toothpick in the centre of a cupcake. If it comes out clean the cupcakes are ready.
Let the cupcakes cool down on a cooling rack.

Vanilla custard cream

Mix the cornstarch with 4 tablespoons of vanilla soymilk, 2 tablespoons brown sugar in a pot, add vanilla beans or extract and salt. Cook the rest of the soymilk set aside and mix the vanilla mixture to the hot soymilk. Shut down the heat. Put the pot back to the hotplate stir it for 1 minute till it is thick.
Fill the vanilla custard cream in a bowl.
Stir cream fast with a dough scraper every 2-5 minutes, till the cream is cold and not lumpy. It takes around 1-2 hours.

Vanilla Custard Butter Cream

Mix the soft margarine (room temperature) with the sugar with a handheld electric mixer. Add the vanilla custard cream by the spoonful to the butter sugar mixture till its creamy.
Put it in a fridge for 1-2 hours.

Pear Cinnamon Compote

Combine pears, water, lemon juice, maple syrup and cinnamon in a casserole. Cook on medium heat for 10 minutes. Leave to cool down.

Layered Carrot Jar-Cake

Crumble the cold carrot cupcakes and set aside. Take 6 wide glasses (e.g. whiskey glass) or jars (size around 3/4 cup). Make six equal portions of crumbles for each glass.
Put 1/3 of the crumble on bottom of the glass. Flat the cake crumbles softly with a teaspoon.
Cover the cake crumbles with about 1-2 tablespoons vanilla butter cream.
Cover the cream with another 1/3 of the crumbles and flat them.
Take 2 tablespoons of pear compote and sprinkle some pistachios over it.
Cover the pears with about 1-2 tablespoons vanilla butter cream.
Crumble the last 1/3 of the carrot cake over the vanilla butter cream.
Top each dessert with 1/2 tablespoon of coarsely grated carrot.
Cover the glasses or jars with a clear film or screw-cap. Put the desserts in the fridge form minimum 1 hour or over night.

Green Spinach Smoothie

I love my green spinach smoothie for breakfast, after my morning meditation. For me, it's the perfect smoothie to start a new day!

Sadly my old Kitchen Aid blender is broken now. Does anybody have any recommendations for a powerful blender like BIANCO, Vitamix or Blendtec?

Green Spinach Smoothie

(2 servings approximately 400ml/serving)


2 cups spinach, roughly chooped
½ hass ripe avocado
¼ cucumber, roughly chopped

1 small ripe banana, roughly chooped
1 small pear, roughly chooped
1 kiwi
½ pineapple, roughly chooped
½ mango, roughly chooped
1 small lemon, filets

1 tablespoon almond cream or ¼ cup almonds
1 tablespoon ginger root, chopped
1 teaspoon spirulina powder
2 teaspoons barley grass powder

1 to 1,5 cups coconut water
½ cup carrot juice
½ cup filtered water

½ tablespoon goji berries, dried

How to:

Put all ingredients for the green spinach smoothie in a electric blender.

Blend till it’s smooth.

Add cold water or coconut water if the green spinach smoothie is very thick.

Top with some goji berries.