My husband had his birthday lately and he asked me to prepare a German Cheesecake – Käsekuchen! It is completely different to the typical American Cheesecake. Instead of using a cream cheese the main ingredient is ‘Quark’ (curd). It’s creamy and delicious! My brother found this recipe years ago and the whole family adores the cake!
See how to prepare:
Sometimes I stumble over a recipe and think – this sounds great. Usually it involves things like avocado or lemons. But specific nuts do the trick too. In this case – pistachios! I love the green color and the special taste. And adoring white chocolate too, it was a must-try for me. And believe me, I didn’t regret it!
See how to prepare here:
Continue reading “Pistachio Tart with White Chocolate Cream”
Since a few weeks I have been craving to make these and now I have finally gotten round to prepare them. Actually easy to make, but just didn’t find the time! I just adore them, with their gooiness and the chocolate, especially when still slightly warm…
See the easy recipe here:
The strawberry season is here and I love it! Every year I can’t wait until it starts and this delicious tart is an ideal addition for this special berry-season. Simple to make, you just need a little time to prepare the tart bottom and let it cool after having been in the oven.
See what you need to prepare here:
A year ago I received this lovely cake mix from my son. He prepared it in day care and I was very touched!! So I thought I’d share this recipe and the lovely idea!
See what you need to prepare:
Ingredients
1 jar (750ml or 1 liter)
1/2 teaspoon salt
1/2 teaspoon baking powder
65g white flour
30g cocoa
65g plain flour
100g Brown shgar
110g White ahfar
120g chocolate chips
Plus (later, when preparing):
110g melted butter
3 beaten eggs
Directions
Stack all of the dry ingredients of the jar, close the lid and place a nice piece of cloth and bow around the lid.
When preparing the cake:
Combine all ingredients of the jar with melted (slightly cooled off) butter and eggs. Mix well and pour into a buttered baking tin.
Bake at 180°C (air circulation) for approx. 25 minutes. Check after 20 minutes with a wooden skewer to see if the cake is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready.
Enjoy and happy Mother’s Day!!
Always when I have cooked something like a vanilla sauce or baked and only needed the egg yolks, I look for alternatives to use the left over egg whites. And I hate just wasting them for no reason. Plus I sometimes want to prepare something different than the classic Pavlova, that usually calls for if you have left over egg whites. So here is the perfect alternative – and lets be honest, chocolate cake is always a good idea!
See how to prepare here: Continue reading “Chocolate Cake – only with Egg Whites”
Hello Thanksgiving season! Hello autumn! Lovely time to try out new cakes and other deliciousness. What I like about this cake is the fact that you don’t have to pre-cook (or purée) the pumpkin. Enjoy!
See what you need to bake here:
The clocks have been switched to winter time and that’s just about the time when I get the feeling that I need to bake cookies! And here is just the perfect start for the season – they have just the right touch for getting into the festive mood, without overdoing it. And so brilliantly simple to prepare…
See what you need here:
Slowly but steadily, the colder season is coming closer and I adore making an afternoon cake on the weekend. And this is just perfect to prepare, as it’s just simply mixing all ingredients together and you are ready!
See how to make here:
Continue reading “Fast & Easy Italian Ricotta & Chocolate Chip Cake”
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