[19] Mini Yule Logs

Hey friends,

Today’s recipe will be sweet, chocolaty and very christmassy. Especially in the UK (and also in France) it is a Christmas tradition to bake sweet sponge and buttercream tree trunks and serve them as Yule Log (or Bûche de Noël respectively).

This version is closer to the British recipe, but instead of making one big log I decided to go for many many small ones. That way each of your guests can get their own and additionally, I think they are pretty adorable, don’t you think so?

Mini Yule Logs

Mini Yule Logs

Yield: makes 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes

Turn the classic 'Yule Log' into miniatures and you have the perfect sweet treat for Christmas.


For the sponge

  • 3 large eggs
  • 75 g sugar
  • 1 pinch of salt
  • 25 g cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 pinch of ground cloves

For the buttercream

  • 60 g chocolate
  • 100 g softened butter
  • 150 g powdered sugar
  • 2-3 tbsp milk

For the ganache

  • 115 ml cream
  • 150 g chocolate


  1. Preheat the oven to 180 ° C and line a baking tray (25 × 35 cm) with baking paper and lightly grease it.
  2. Separate the eggs and beat the egg whites with a pinch of salt and 25 g sugar until stiff and set aside.
  3. In a second bowl, whisk the egg yolk and 50 g of sugar until light and creamy. Combine cocoa, cinnamon, ginger and cloves and sift onto the egg mixture. Stir in gently, then gradually fold in the egg whites.
  4. .Pour onto the prepared baking tray, spread evenly and bake for 10-12 minutes.
  5. Remove it from the oven and place a second, likewise greased piece of baking paper on top. Now turn tha tray over onto the work surface and carefully remove the upper baking paper. If it keeps sticking, it helps to put a wet cloth on the paper for a while.
  6. For the buttercream, beat the butter until creamy and melt the chocolate. Stir together, then add powdered sugar and milk until a thick cream is formed. Spread evenly on the cooled sponge cake.
  7. Now divide the spone into 8 rectangles (Cut 1 x lengthwise and 4 x crosswise). Roll up the rectangles from the short side and place them on a large plate. Put in the fridge to set for about 30 minutes.
  8. In the meantime prepare the ganache, chop the chocolate and place it in a bowl. Heat the cream until it almost boils, then pour it over the chocolate and let it stand for about a minute. Now stir well and cover the tree trunks with it.
  9. Allow to set briefly, then use a fork or a toothpick to add a 'bark pattern' to the chocolate and lightly dust with powdered sugar before serving.

Aren’t they cute? Really great to go with your Christmas coffee or maybe even as a dessert – it’s up to you! Have you ever tried Yule Logs or Bûche de Noël?

Stay sweet & HAPPY BAKING!

xx Kristin

[4] Stollen in a Jar

Hey friends,

especially in the run up to Christmas it is nice to meet up with friends and acquaintances for coffee and spend some nice hours together. Talk about what’s new, reminisce on old memories or exchange ideas about this years Christmas presents. The latter I always find fascinating, because it is so interesting to see how other people gift. One person might be more of the last-minute type while another is a crafter and creator. Maybe they will even have tips for you for particularly great gifts – who knows?

For these occasions, I always find it nice to bring the host a little something. A nice thing to bring is, for example, small Stollen (German fruit bread) in a jar! It is quick to prepare and gets baked directly in small screw top jars, so after baking you just put on the lid, let it seal and this way preserve it for a few weeks.

Stollen in a Jar

Stollen in a Jar

Yield: makes 5
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

An ideal small present for your Christmas host but also great to prepare and then just eat by yourself!


  • 150 g margarine
  • 200 g sugar
  • 2 eggs
  • 250 quark
  • 500 g flour
  • 1 packet baking soda (~2 tsp)
  • 2 tbsp milk (or if you like the flavour: rum)
  • 125 g dried cranberries
  • 100 g chopped almonds
  • powdered sugar
  • 5 small screw top jars à 230 ml


  1. Grease the small jars, dust them with bread crumbs and preheat the oven to 175° C.
  2. Beat margarine, sugar and eggs together until creamy, then stir in the quark. Mix flour and baking powder and add it to wet ingredients together with some milk. Knead until combined, then add the cranberries and almonds and mix until evenly distributed.
  3. Divide the dough and fill the jars about 2/3 full, then press down the dough lightly. Bake in the preheated oven for 40-45 minutes. Immediately sprinkle the hot cake in the jars with plenty of powdered sugar, then screw on the lid immediately and allow to cool completely.
  4. Stored in a cool and dry place, the Stollen will keep fresh for 2-3 weeks.

What do you like to gift your host when you’re invited somewhere?

Stay sweet & HAPPY BAKING!

xx Kristin

[1] Pomegranate Scones with Vanilla | #ad

Hi friends,

the time has come! So long in the planning and finally I can share with you, the best readers of the world, what I have been working on in the last few weeks: Fräulein Zebra’s Advent Calendar 2018!

In the next weeks I would like to accompany you through the holiday season and give you some inspiration for the (undoubtedly) best time of the year. Here’s what you can look forward to:

  • Christmas recipes
  • Craft ideas
  • Table decoration
  • Big & small homemade presents

In addition, I have worked really hard and organised quite a few for you. The focus this year is on regional companies, because Franconia has so much to offer! All too often, those regional gems get lost in the bulk of our consumption and we miss out on the best things. That’s what I’m trying to change and together with my wonderful sponsors have put together some great prizes for you!

So now I want to briefly introduce you to my wonderful Christmas elves & sponsors, then we’ll continue straight to the recipe – I promise!


Pfeffer & Frost

Nice on the outside, yummy on the inside – the perfect combination for a unique present for foodies. The two founders Jannik & Tilman put delicious Nuremberg gingerbread into a limited (and really pretty!) cardboard box, designed by London based artist Alec Doherty!

Adam’s Apfel

Fruity, tangy and something very special – for more than ten years, Johannes has been working on his sparkling apple wine and you can really taste this love and attention to detail in his products!

EMF publishing house

Innovative and extraordinary books for ‘makers’ – they offer something for all creative people, whether you’re interested in cooking, sewing, gardening, painting or knitting!


In search of the perfect bracelet Grete and Heidi became accomplices and now produce lovingly handcrafted & very beautiful brass jewelery with personalised lettering!

I don’t want to reveal much more, there should be at least a bit of surprise, so I guess it’s time for something to eat:


The first weekend of advent is just around the corner and I think we should all take this as an opportunity to slow down a bit. Just deliberately take some time, even if you’re pretty busy, and spend it with the people you care about. And what better way to spend some quality time with your loved ones than with a wonderful breakfast? The plan: Sneak into the kitchen in the morning and by the time you’re ready for your sedcond coffee the scent of freshly made scones will spread through the kitchen … mmmmh, I can already smell it, how about you? These Pomegranate Scones with Vanilla are not difficult to make and make for such a lovely breakfast with butter and jam or try it as an afternoon treat, properly authentic with clotted cream – you should make it right away!

Pomegranate Scones with Vanilla

Pomegranate Scones with Vanilla

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 30 minutes
Total Time: 1 hour 10 minutes

The scent of freshly baked scones and sweet vanilla is in the air - what a perfect way to start the day!


  • 150 g flour
  • 20 g ground almonds
  • 25 g sugar
  • 1 tsp baking powder
  • 1 pinch of salt
  • 60 g cold butter, cut into cubes
  • 1 tsp vanilla extract
  • 50 g pomegranate seeds
  • 1 egg
  • 50 ml cream
  • some milk
  • 3-4 tbsp brown sugar


  1. Line a baking tray with baking paper and set aside.
  2. In a large bowl, mix the flour, almonds, sugar, baking powder and salt. Add the cold butter and rub it briefly with your fingers into the dry ingredients - there should still be a few small bits of butter visible. Then stir in the pomegranate seeds.
  3. Now add the egg, cream and vanilla extract and mix with your hands until just combined.
  4. Turn onto a floured work surface and form the dough into a 3-4 cm thick circle (about 15-20 cm in diameter). Use a sharp knife to cut it into sixths. Put dough triangles in the fridge for half an hour. In the meantime preheat the oven to 200° C (180° C fan forced).
  5. Place the scones on the baking tray leaving some space in between and brush them with milk. Sprinkle generously with brown sugar and bake in a hot oven for 25-30 minutes. Allow to cool slightly and serve while still a bit warm!

So sweet and fruity – I can’t get enough of it. Have you ever baked scones yourself? And what are your plans for this first weekend of Advent?

Stay sweet & HAPPY BAKING!

xx Kristin

Pumpkin Cinnamon Rolls

Hey guys,

last week in Italy still felt really summery but now it seems like autumn has reached Germany and caught up with me. It’s nice and golden autumn weather but nevertheless quite chilly in the mornings and at night. And can I tell you a secret? I LOVE IT! It’s such an amazing feeling to cosy up inside & just get comfortable with some candles and a good book.

Traditionally autumn time also means it’s the season for soups but I just don’t quite feel like that yet. So the pumpkin soup has to wait for a wee bit longer – instead I’m turning the orange veg into cinnamon-y and sweet yeast rolls. The smell, the colour and obviously the taste is so wonderful – you have to try it!


Did you bake with pumpkin before or do you prefer to make savoury dishes with it?

Stay sweet & HAPPY BAKING!

xx Kristin

Plum Crumble Cookies

Hello my dears,

all of a sudden, summer is over. It went out with a bang – or more acurately a pretty big storm – and that was the end of the warm weather. But that’s not all bad, because autumn brings so many great things with it: the colors, the smells and all the seasonal produce.

One of my personal highlights in autumn: fresh plums! I love a good slice of plum cake with sweet crumble and a dollop of whipped cream. Mmmmh … Inspired by this classic recipe I came up with some delicious cookies, also featuring plums and crumble but in a more modern way. Fruity and crispy on the outside, sweet and soft on the inside – the perfect combination!


Do you like plum as well? What’s your favourite recipe?


Stay sweet & HAPPY BAKING!

xx Kristin