Rezepte & Backwelt
Erprobte Rezepte, Tipps und Tricks — direkt aus unserer Schweizer Backstube.
Aktuelles aus der Backstube
Die neuesten Rezepte — frisch fotografiert und Schritt-für-Schritt erklärt.
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Baci di Dama: how to shape the Piedmontese hazelnut kisses to exactly the same size
Crumbly nut balls of hazelnuts and almonds, egg-free, sandwiched in pairs with tempered dark couverture.
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Lemon almond cookies: how to keep the almond cookies moist and the icing paper-thin
Moist almond cookies with lemon juice and lemon zest, cut into crescents and dipped while still warm in a fine sugar icing.
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Plum and cinnamon Christmas trees: how to pipe spritz cookies like a professional bakery
Melt-in-the-mouth spritz cookies with cinnamon, coloured fir green, piped as little trees, filled with plum jam and decorated festively.
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Unsere Rezeptwelten
Stöbere durch alle Kategorien — von Schweizer Klassikern über saisonale Highlights bis zu modernen Trends.
Sweet recipes
Alle Rezepte in Sweet recipes →
Salty recipes
Alle Rezepte in Salty recipes →
Cooking
Alle Rezepte in Cooking →
Seasonal recipe ideas
Alle Rezepte in Seasonal recipe ideas →
Things to know
Alle Rezepte in Things to know →
Frisch aus der Backstube
Aktuelle Rezepte und Beiträge aus den letzten Wochen — querbeet aus allen Kategorien, immer mit erprobter Anleitung.
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Wholemeal cookies from the bakery: nutty snowflake stars with couverture shine
Nutty wholemeal cookies made with spelt flour, almonds and cinnamon, cut into snowflake stars, half dipped in dark couverture and decorated with sugar sprinkles.
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Cinnamon stars with almonds and egg white icing
Moist cinnamon stars made from almonds, sugar and cinnamon with snow-white egg white icing. No flour, with the icing trick from our Christmas cookie class.
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BOO cake for Halloween
A letter cake that says «BOO»: two layers of marbled shortcrust pastry, mascarpone lemon cream, frozen Halloween figures around the edge and ghosts made of cream dollops on top.
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Halloween cookies with Royal icing
Shortcrust pastry cookies with Royal icing: how to mix the icing, adjust the consistency for outlines and fills, and decorate pumpkins, spider webs, coffins and bats.
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Halloween cookies made from shortcrust pastry scraps
Skulls, pumpkins, spiders and gravestones made from shortcrust pastry scraps, baked in a silicone mold and coated with a glossy chocolate shell.
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Monster balls
One kilo of leftover cake makes 36 monster balls: bound with ganache or cream cheese, rolled in couverture and decorated as a pumpkin, witch, spider or mummy.
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Halloween Marble Cake
A cocoa cake with a surprise: every slice hides a ghost, a pumpkin and a bat made from colourful sponge batter. Topped with ganache, Hüppen crumble and Halloween decorations.
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Filled Halloween Cookies
Spiders, skulls, gravestones and pumpkins made from light, dark or marbled shortcrust pastry, with a core of berry jam. No rolling out, ideal for leftover dough.
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Country Bread with Wheat Ear Pattern
A country bread made with Ruchmehl and whole milk, with a crisp crust and a flour wheat ear pattern, step by step from kneading to steam in the oven.
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Spelt Wholegrain Rolls with Grain Crust
Moist spelt wholegrain rolls with a crispy grain crust: the scalded starter keeps the crumb moist, and the steam in the oven makes the crust shiny.
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Oreo cupcakes for Halloween
Chocolate cupcakes with a whole Oreo as base and five Halloween motifs, all made from a single bowl of frosting.
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Ghost Madeleines
Moist madeleines in a white icing coating, with a face, little arms and a flower wreath: small Halloween ghosts that are more sweet than spooky.
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Railway Biscuits with Raspberry Jam
Shortcrust pastry, two rails of almond paste and raspberry jam in between: this is how railway biscuits turn out straight, even and with golden-brown edges.
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Halloween broken chocolate with shortcrust pastry
Shortcrust pastry scraps become a crisp base topped with caramel, dark couverture, Halloween Sprinkles and a pinch of fleur de sel, ready to break and share.
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Halloween Spitzbuben
The Swiss classic in a Halloween costume: Spitzbuben with colourful icing, spooky faces and a filling of apricot, wild berry or Ganache.
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Halloween Lollipops
Chocolate Lollipops in milk, white and dark, with Halloween Sprinkles and decor. Quick to cast, lovely for gifting and as table decoration.
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Coffin Cookies
Small coffins made from shortcrust pastry, stuck together with chocolate, filled with caramel and ganache or caramel and walnuts, and the lid can be as spooky as you like.
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Build your own gingerbread house
From the Gingerbread dough to the finished house: three large hearts become the two walls and the roof, glued together with Royal icing, then decorated until nothing is left bare. A simple kit for gingerbread house…
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Bündner nut tart: precise to the millimetre
Crumbly nut pastry, chewy caramel with walnuts and a lid with a grooved edge: this is how the Grisons classic succeeds at home.
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The best florentines recipe: crisp and fine
Caramelised almonds with candied fruit, baked in the mold and set on a base of tempered couverture: once with the brush, once with the piping bag.
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Butter Cake with Almonds — Moist Traybake
Fluffy yeast dough, hollows full of butter, flaked almonds — and finally cream poured over the hot cake. That's how this butter and cake treat stays moist for days.
Schweizer Backtradition trifft Schoggi-Handwerk
Willkommen im Rezepteblog von miniSchoggi in Adliswil. Seit über dreizehn Jahren teilen wir hier Rezepte, die in unserer Backstube entstehen und in unseren Backkursen weitergegeben werden. Vom feinen Schweizer Guetzli über Pralinen bis zur klassischen Torte findest Du hier über 220 erprobte Rezepte — alle mit ausführlicher Schritt-für-Schritt-Anleitung und Praxis-Tipps.
Schweizer Klassiker — Kuchen, Guetzli & Zopf
Im Zentrum unseres Blogs stehen die Klassiker des Schweizer Backens: Bündner Nusstorte, Carac, Grittibänz, Mailänderli, Zimtsterne und Spitzbuben. Jedes Rezept ist mehrfach getestet, ausführlich bebildert und so geschrieben, dass es bei Dir genauso gelingt wie bei uns.
Schokolade und Pralinen
Schokolade ist unsere Spezialität. In über 60 Rezepten erklären wir Pralinen, Truffes, Hohlfiguren wie den Osterhasen und Tafeln Schritt für Schritt. Dazu kommen unsere Anleitungen zum Temperieren, zu den häufigsten Fehlern und zur richtigen Lagerung von Schokolade.
Brot, Apéro & Herzhaftes
Süss ist nicht alles: Toastbrot, Fougasse, Laugensterne, Chäschüechli, Flammkuchen und viele Apéro-Häppchen für gemütliche Abende.
Torten und feine Patisserie
Von der klassischen Schwarzwälder Kirschtorte bis zum Drip Cake, von der Tarte au Citron über Crème brûlée bis zu Erdbeertörtchen mit Vanillecreme: Patisserie-Rezepte für eine normale Heimküche, ohne am Resultat zu sparen.
Saisonale Rezeptideen — passend zum Schweizer Jahr
Vom Osterhasen aus Schoggi über die 1.-August-Torte und Halloween-Donuts bis zum Lebkuchenhaus und den Weihnachtsguetzli: Unsere saisonalen Kategorien führen Dich Monat für Monat durch das Jahr.
Für die schönsten Anlässe
- Geburtstage — Schwarzwälder Kirschtorte, Drip Cake und Herztorten
- Muttertag & Valentinstag — Herzpralinen und ein Schokoladenherz mit Truffes
- Weihnachten — Weihnachtsguetzli, Samichlaus-Pralinen und das Lebkuchenhaus
- Ostern — Osterhasen, Osternester und Schoggi-Eier selber machen