29 September
Photo: Lila la Loop Buttercream. Buttercream is more than just a sweet filling and cake covering – it's a classic in haute cake art and the heart of many baking dreams. In this article, you'll learn all about its origins, variations, preparation tips, and even why buttercream unfolds its very own charm on the Baldeneysee. A classic of confectionery art. When butter on [...] Read More
29 September
Photo: Lila la Loop Sponge Cake – Magic Dough for Sweet Dreams Airy, delicate, and feather-light – sponge cake dough is the diva among basic doughs. It requires a delicate touch, a little patience, and perfect timing, but those who master it open the door to a world of sweet possibilities. Whether as a base for fruity tarts, elegant roulades, or festive [...] Read More
September 26
Photo: Lila la Loop A summery cake without baking. Exotic indulgence meets local pride: This pineapple-coconut cake is a tropical highlight with a Ruhr area flair. Sunshine on your tongue, a holiday feeling in your mind – this pineapple-coconut cake is more than just a summer cake and dessert. It's a culinary mini-trip to the tropics, wrapped in a light and creamy coconut filling and fruity pineapple. [... ] Read More
September 26
Photo: Lila la Loop Chai Pavlova – Clouds of meringue with a touch of the exotic. Imagine biting into a cloud – crispy on the outside, soft on the inside, like a sweet kiss. The Pavlova, also known as Pawlowa, named after the Russian prima ballerina Anna Pavlova, is a dessert as light-footed as her dancing on tiptoe. Originally from [...] Read More
September 26
Photo: Lila la Loop Apple Oven Pudding – A Renaissance of Leftover Cooking Apple pudding – also known as oven pudding – has a fascinating connection to the former mining region around the Baldeneysee in the Ruhr area. This connection stems from the social and historical dimension of the dish. In the working-class families of the coal and steel industries in the Ruhr area, thrift was a [...] Read More
September 24
Photo: Lila la Loop Greek Semolina Cake – A Culinary Bridge The Greek semolina cake, also known as "Revani" or "Ravani," is a traditional dessert originating in Ottoman cuisine and now proudly served in many regions of Greece. Moist, aromatic, and with a hint of citrus freshness, this cake combines Mediterranean lightness with down-to-earth [...] Read More
September 24
Photo: Lila la Loop French Apple Tart – Regional Ingredients and French Refinement Between rolling hills and old orchards surrounding the Baldeneysee, the apples ripen in late summer, giving this French apple tart its distinctive character. What originally comes from the kitchens of Normandy finds its own unique home in the Ruhr region: the combination of rustic elegance [...] Read More
23 September
Photo: Lila la Loop Belgian waffles – light and airy. When the aroma of freshly baked waffles wafts through the kitchen, it becomes cozy – and that's exactly what we love in the Ruhr area. Belgian waffles, with their golden-brown crust and fluffy interior, are no longer just a highlight at Brussels markets, but have also gained their [...] Read More
23 September
Photo: Lila la Loop Donut – originally doughnuts – origin of the trendy pastry. Donuts are more than just sweet pastries – they are small, golden-brown circles with a long history, and their enjoyment is still appreciated by many today. Whether decorated with icing, chocolate, or colorful sprinkles, they attract attention not only at Baldeneysee, but worldwide [...] Read More
23 September
Photo: Lila la Loop Hush Puppies – Southern Soul Food for the Baldeneysee. Hush puppies are small, deep-fried cornmeal balls that originated in the American Southern cuisine. Their curious name is said to stem from an old custom of soldiers or hunters: To quiet barking dogs, these hot pieces of dough were thrown to them – accompanied by the cry of "Hush, puppies!" [...] Read More