Yesterday we had the chance to see the Tremola road in half embedded from clouds while a few sun-rays highlighted this extremely beautiful landscape.
Since a few year the traffic jam for the Gotthard tunnel let tourist wait a long time (even hours) to pass the tunnel and reach the other side of the alps. In winter we don’t have many other chances if we don’t want to surround the place and take another way, but during summer times, after the snow disappeared there is another option: the highway over the the Gotthard pass or even the Tremola. The Tremola is most beautiful of all Alpine roads. From Airolo, the historic pass road snakes around hairpin bends up to the Gotthard. In our case we were on the highway, we planned to be at home before dinner and so we escaped the traffic jam and we headed up to the mountains.
I still can remember as a long long time ago, as I was a child we drove over the Tremola and how seasick I felt! Well, yesterday noticed the road in a different coat, the soft cloud framed it so beautifully that I had to try to take a few snapshot from the driving car (I was not driving myself! 🙂 ).
Only one month and the spring will be here! Last year in September we harvested our apples and since now we have some in our not heated cellar. Our old apple trees gave us a lot these delicious fruits which I learnt to appreciate during the last years.
Apple is not equal to apple, we have old kinds of them, but I don’t know how they are called. Anyway I experimented with many recipes and so we never get bored from them.
Today I would like to present you a soft juicy apple cake with a special touch! It’s a special version of the famous Thurgauer (from Thurgau, Switzerland) apple cake: the addition of rosemary.
Today, herbs are not only used for savory recipes, the taste of sweets can be enhanced and the result will be upgraded with such a single step.
Note: the recipe fits for a baking mold of 26 cm (about 10 inches), but I made a cake of 14 cm (about 9 inches) plus a mini one for give away with some almonds for decoration! I also used small apples from the garden as they fit in both cake molds.
Chocolate smell is almost irresistible especially if you get high quality chocolate! I used high quality of dark Swiss chocolate!
These recipes are almost identical and I really can’t say which the best is. In the first one I really appreciate the Kirsch addition, the result is amazing and the work needed is sooooo little!
The first recipe is also known as „Sven’s Shoggikuchen“, the second one is lightly bigger and it came from a package description and suggestions of the chocolate.
The cake is best if served slightly (only slightly!) lukewarm while the core is still soft melted. If you have leftovers and you place the cake in the fridge, the cake will get a fudgy center. J
We inverted the cake on a plate and inverted it again on the plate for serving. Then we used a spatula to transfer the slices to the single plates. And WOW, you will see how your guest will ask for some more! It taste really as you wish!