Creative Treats for Swiss National Day

Sponge Cake (Swiss Cross)

• 120 g sugar
• 4 egg yolks
• 1 pinch of salt
• 2 tbsp warm water
• ½ lemon, finely grated zest
• 4 egg whites, beaten stiff
• 80 g flour

Sponge Cake Preparation

1. Preheat the oven to 220°C conventional heat (200°C fan).
2. Beat the egg yolks, sugar, salt and water until pale and fluffy. Stir in the lemon zest.
3. Sift in the flour and gently fold it in together with the beaten egg whites.
4. Spread the batter into a rectangle about 2.5 cm thick and bake for 12–15 minutes.
5. Turn the sponge onto a clean kitchen towel, remove the baking paper, cover immediately with the hot baking tray and leave to cool.
6. Cut the sponge into strips measuring 2 × 25 cm, 6 × 25 cm and another 2 × 25 cm.
7. Tip: Use the remaining sponge for cake pops or layered desserts. To save time, use a store-bought light sponge cake or loaf cake and cut it to the required dimensions.

Red Velvet Cake

• 180 g sugar
• 1 sachet vanilla sugar
• 150 g butter, softened
• 1 pinch of salt
• 3 eggs, room temperature
• 1–2 tsp red food colouring
• 230 g flour
• 40 g cornflour
• 1 tsp baking soda
• 1 tsp vinegar or lemon juice
• 1 tsp cocoa powder
• 2.5 dl buttermilk

• 200 g Swiss cream cheese
• 50 g icing sugar
• 250 g Swiss mascarpone
• 2 tbsp freeze-dried raspberries

Red Velvet Cake Preparation

1. Preheat the oven to 175°C conventional heat (155°C fan).
2. Cream together the sugar, vanilla sugar, butter and salt. Beat in the eggs one at a time, then add the food colouring.
3. Mix the flour, cornflour, baking soda, vinegar (or lemon juice) and cocoa powder. Add to the batter alternately with the buttermilk.
4. Line the base of a 30 cm loaf tin with baking paper and cover the bottom with a layer of batter about 2 cm thick.
5. Place the first narrow sponge strip in the centre of the tin. Fill both sides with the Red Velvet batter until the strip is completely enclosed and level.
6. Place the wide sponge strip on top, then position the second narrow strip in the centre. Fill both sides again with Red Velvet batter and cover completely with the remaining batter.
7. Bake for 45–50 minutes. Check with a skewer, then leave to cool completely.
8. For the frosting, mix the cream cheese and icing sugar. Gradually add the mascarpone and stir until smooth. Spread over the top of the cake and decorate with freeze-dried raspberries.

Vanilla Ice Cream

• 2 dl whole milk
• 2 dl double cream
• 80 g sugar
• 2 tsp vanilla extract
• 1 pinch of salt

Vanilla Ice Cream Preparation

1. Add all the ingredients to the Creamolino container and mix well. Close the container and freeze the mixture for 24 hours.
2. Insert the container into the Creamolino and select the Ice Cream programme. Preparation takes approximately 2.5 minutes.
3. If necessary, add a little milk and process the ice cream again using the Re-Spin function.

Raspberry Sauce

• 300 g fresh or frozen raspberries
• 40 g sugar, to taste
• 1 tsp lemon juice
• Optional: 1–2 tsp balsamic vinegar or ¼ tsp cardamom

Raspberry Sauce Preparation

1. Place the raspberries, sugar and lemon juice in a saucepan and heat, stirring occasionally.
2. Simmer the sauce gently for 3–5 minutes, until the raspberries have broken down. Add balsamic vinegar or cardamom to taste.
3. Pour the warm raspberry sauce over the vanilla ice cream and garnish with fresh raspberries.

Ingredients

For the cones

• 120 g butter
• 3 eggs
• 250 g sugar
• Zest of 1 lemon
• 500 g flour

For the cappuccino cream

• 250 g mascarpone
• 200 ml heavy cream
• 40 g icing sugar
• 2 tsp instant espresso powder
• 1 tbsp hot water
• 1 tsp vanilla sugar
• Cocoa powder for dusting

Preparation

1. Cream the butter until light and fluffy.
2. Add the sugar and eggs and mix well.
3. Stir in the lemon zest.
4. Add the flour and mix thoroughly.
5. Knead into a smooth dough.
6. Shape the dough into balls about 3 cm in diameter.
7. Preheat the waffle iron and bake the dough balls in batches until golden brown.
8. While still warm, carefully roll the waffles into cones and leave them to cool completely.
9. Dissolve the instant espresso powder in the hot water and allow it to cool.
10. Mix the mascarpone, icing sugar, vanilla sugar and espresso until smooth.
11. Whip the heavy cream until stiff peaks form and gently fold it into the mascarpone mixture.
12. Transfer the cappuccino cream to a piping bag and refrigerate until needed.
13. Shortly before serving, fill the cooled cones with the cappuccino cream.
14. Dust with cocoa powder if desired and serve immediately.

Ingredients

• 3 dl pale lager
• 3 cl Aperol
• 1 dash of lemon juice

Preparation

1. Pour the beer into a glass. For the original version, first drink a little beer directly from the bottle.
2. Add the Aperol and a dash of lemon juice.
3. Stir gently and serve well chilled.

Ingredients

• 75 g butter
• 300 g flour
• 125 ml water
• 1–2 tsp salt
• 150 g grated Gruyère and Appenzeller cheese, mixed

Preparation

1. Allow the butter to soften, then add the grated cheese.
2. Dissolve the salt in the water and add it to the butter and cheese mixture.
3. Stir in the sifted flour and knead everything into a dough. Leave the dough to rest for 30 minutes.
4. Shape the dough into balls approximately 3 cm in diameter.
5. Plug in the appliance and preheat it at the highest setting for approximately 6 minutes.
6. Place four dough balls on the plates. Close the lid and bake the Bretzeli at the highest setting for approximately 90 seconds.
7. Check the Bretzeli and bake them a little longer if necessary.
8. Remove the Bretzeli and leave them to cool on baking paper or a wire rack.