Food Photographer, Stylist, Art Director & Author of Einfach Natürlich Backen
Instagram: @frauherzblut | carolinstrothe.de
What has made a big difference in your life?
About 8 years ago I decided to live a little more decelerated, to dress-up every day in the Swing era look and to do a gratitude exercise. Every night before I go to sleep, I list 5 things for which I am grateful. This has made me much happier about little things that are not self-evident and that makes me even feel better...
Best advice your mom or grandma told you?
My grandmother always told me, 'There's a lid for every pot,' a mate for everyone. I totally trusted her on that and it helped me find my own soulmate, best friend and the love of my life.
Where do you get most of your inspiration?
Farmers markets, my granny’s cookbook, old botanical illustrations.
What hashtags do you use to find inspiration + food?
Ingredients you can't live without?
Almond milk, vanilla, oats, fresh fruit and vegetable.
What's the fastest way to shift your mood?
Fresh flowers, good barista coffee, kiss from my hubby.
One of your favorite quotes?
“Find something you are passionate about and keep tremendously interested in it.”—Julia Child
Your favorite place for a weekend getaway?
For me it’s a bike ride into the countryside and a place in the middle of nature where I can then stay and enjoy a beautiful view.
If you had 5 minutes to make a meal, what would it be?
An avocado tomato toast with herbs, lime juice, fresh chili and hemp seeds.
Berry Naked Cake Recipe
50 g blueberries
100 g blackcurrants
20 g raw cane sugar
25 g ground flaxseed
65 ml warm water
250 ml almond or rice milk, unsweetened
200 ml mild native vegetable or olive oil
125g vegan natural yoghurt (e.g., coconut)
½ tsp. ground vanilla
150 g raw cane sugar
350 g spelt flour, Type 630 or 1050
3 tsp. baking powder
1 pinch of salt
2 cans of coconut milk (400 ml each, 70% coconut extract) – chilled in the refrigerator for 24 hours
¼ tsp. ground vanilla
200 g berries, e.g. currants, blueberries, raspberries, blackberries etc.
Edible flowers (horned violet, borage, flowers of violet basil)
For the jam, wash the blueberries and blackcurrants, pat dry and remove the currants from the vines. Bring the berries and sugar in a saucepan to a boil. Reduce the heat and cook the berries for a few minutes until the liquid is reduced and the jam thickens. Stir occasionally, then allow the jam to cool. Preheat the oven to 180 ° C. Grease two cake tins (Ø 20 cm) with a little oil and dust with flour. In a bowl, mix the flax seeds with the water and let rest for 5 minutes. Then add all liquid ingredients and mix well. In a further bowl mix all dry ingredients. Add the liquid mixture and mix with a whisk or hand mixer to a smooth dough. Pour the dough in equal proportions into the prepared cake tins and bake the sponge on the middle rack of the oven for 35-40 minutes until it has risen and is golden brown. If an inserted wooden stick comes out clean, the cake sponges are ready. Remove the sponges from the cake tins and allow to cool completely on a wire rack. After the coconut milk cans have been left to rest in the fridge for 24 hours, only skim off from the solid coconut fat. The coconut water can be used for other purposes, such as smoothies. Using a hand mixer beat the coconut oil and vanilla in a bowl for 3-5 minutes until a creamy and fluffy consistency is achieved. Cool the coconut whipped cream for 5-10 minutes before use. Wash the berries, dab them dry, if necessary remove them from the vines. Place one cake sponge on a cake plate. With a spatula roughly lift the jam under the coconut cream and spread half of it on the ground. Then spread half of the berries, put the second cake sponge on top and spread the remaining berry and coconut whipped cream on top. Spread the remaining berries and decorate the cake with edible flowers as you like. Let it rest in the refrigerator for 30-60 minutes before serving.