Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
Easy chocolate cake that is moist and made with pantry ingredients. It is frosted with a rich chocolate fudge frosting and fresh raspberries to decorate.
Yummy chocolate orange sponge with chocolate orange buttercream and chocolate orange pieces
Fluffy strawberry cake that’s undetectably vegan and gluten-free! Infused with vibrant strawberry flavor and perfectly sweet. Just 9 ingredients required!
Get this easy tteokbokki recipe on the table in just 10 minutes! This spicy Korean rice cake stir fry features chewy tteok rice cakes in a flavour-packed tteokbokki sauce. It’s quick, easy and deliciously spicy.
One of my Best recipes German Chocolate Cake. ✱✱How to access your digital files??✱✱ To access your digital file(s), go to You(upper right-hand corner) > Purchases and reviews and look for the order. To the right of the order, click Download Files. This goes to the Downloads page for all the files attached to your order. And Enjoy!!✱✱
This dessert is a chocoholic's dream of rich, intense and delicious flavours. Make it ahead to serve as the star of your next dinner party.
Ube mochi: Vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.
It doesn't get much more Scottish than this! Granny's shortbread recipe is always a winner and so well practised that it's completely foolproof.
This is a classic cake that any budding baker would be proud to master. It involves making your own custard from scratch but don't worry, with this foolproof method, you can't go wrong. If you don't have any fresh passionfruit, it's ok to use canned.
Julia Child’s Chocolate Mousse Cake is tender, moist, delicate, and meant for people who absolutely love chocolate. The cake has a delicate custard texture.
Nach der sahnigen Vanille-Karamell Torte der letzten Woche, hatte ich diesmal richtig Lust auf etwas Fruchtiges mit Mürbeteig. Ihr habt es sicher schon bemerkt – Ich backe hier auf dem Blog nach dem Lustprinzip 😉 . Je länger ich dabei bin, desto weniger interessieren mich Events oder Feiertage. Ich backe am liebsten wonach mir der Sinn steht, bzw. welche Zutaten ich gerade im Haus habe. Dies hier soll (m)ein Wohlfühlort sein, eine Plattform des Genusses und der Liebe zum Backen ♥ . Bei der Fülle der Rezepte, die sich mittlerweile hier auf dem Blog angesammelt hat, bietet sich euch bestimmt auch genug Auswahl für Muttertage, Geburtstage oder sonstige Anlässe, oder? Gerade in Zeiten, in denen mich Sorgen und Gedanken plagen (darin bin ich Weltmeister 😉 ), finde ich beim Backen und Bloggen meine Ablenkung und Entspannung. Und wenn ich mir jetzt die Fotos dieser farbenfrohen Exotic Fruchttarte ansehe und mich an ihren köstlichen Geschmack erinnere, dann hüpft mein Herz 🙂 . Eine Flasche rosarotes Drachenfruchtpüree stand schon seit einiger Zeit auf ihren Einsatz wartend bereit. Als ich dann noch in unserem Supermarkt eine frische Drachenfrucht entdeckte, reifte der Plan für diese Tarte. Drachenfrüchte, auch Pitahaya genannt, gibt es mit rotem […]
Saftiger Nougatkuchen - Ein schneller einfacher Nougat Kuchen aus der Springform! Der beste Kuchen mit Nuss Nougat, gemalenen Haselnüssen und Schokolade!
Glazed with a delicious soy-butter sauce, this Butter Shoyu Chicken will win your family‘s heart! It is a simple recipe that produces a luxurious result. The chicken is exceptionally moist and tender and so flavorful. It‘s ready in just 25 minutes.
I've been seeing a lot of videos on TikTok of people trying a pandan cake from a bakery in London, called Chinatown Bakery. IT ALWAYS LOOKS SO SOFT AND.....
Rezept für eine schnelle Heidelbeer Topfencreme. Super einfach und super schnell, lässt sich auch spontan zubereiten in Windeleile.Sehr lecker
A totally fancy cake, yet give you a little tasteful journey and that's matcha mousse cake. Ingredients: For the chiffon cake base (for a26cm Springform or 20x30cmbox shape) 2 eggs (size L) 40g fine sugar 17g sunflower oil 40ml of milk 40g flour (type 405) 2g cornstarch 1TL Matcha powder (about 3g) 1 pinch of salt For the matcha mousse 125ml of milk 100g of mascarpone 125g yoghurt 3.5% 150ml cream 100g fine sugar 6 sheets of gelatin 10g matcha powder Instructions: Preheat the oven to 180 ° C top and bottom heat. For the chiffon cake bottom Separate the eggs. Mix the egg yolks with 1 tsp sugar in a bowl. Then, with constant stirring, slowly add the oil. Put the Matcha powder in a small bowl and stir first with 1 L of milk to a homogeneous paste. It is best to use a Matcha broom * or a teaspoon. Then mix in the remaining milk in portions. Now add the matcha milk to the yolk mixture and mix well. Mix the flour with the cornstarch and sift in the yolk mixture in 2-3 steps. After every step, stir in the flour. At the end a viscous, smooth dough should have been produced. Now beat the egg whites with the remaining sugar and salt in a bowl until stiff. They should not be beaten too stiff. With a hand mixer first for about 1 minute on a small scale, then about 30 seconds at the highest level and then again on a small scale beat the egg whites. They have the right consistency when they form slight tips on the whisk. Then first ⅓ of the egg whites with a spatula or whisk carefully under the dough. Now add the dough mixture to the rest of the egg whites and stir gently to a smooth dough. Lay out the bottom of the 26cm springform pan with baking paper. Put the dough into the dish and tap it on the kitchen plate 2-3 times so that it spreads evenly. Put in the oven and bake on a medium rack for about 15 minutes. After baking, immediately remove the chiffon cake from the tin and let it cool on the baking paper. Remove the cooled chiffon cake from the baking paper. Place the smaller 18cm springform or 18cm cake ring on the cake as a template and cut a circle with a knife. Place the cut chiffon pie circle in the small springform or cake ring. For the matcha mousse: Soak the gelatin in a bowl of cold water for about 10 minutes. Before further use, slightly squeeze the soaked gelatine. Heat the milk to about 50 ° C and dissolve the soaked gelatin in it. Mix mascarpone, sugar and the warm gelatin milk in a blender jar until smooth with a hand blender until the sugar is dissolved. Beat the cream lightly in another bowl, not too stiff. Gradually add the mascarpone gelatin mixture to the cream and stir until smooth. Add the yoghurt and stir until smooth. Now provide five small bowls. In them, the different shades of green are touched. Divide the following quantities on the dishes:Bowl: 4g Matcha, 80g Cream Mascarpone MixBowl: 3g Matcha, 100g Cream Mascarpone Mix Bowl: 2g Matcha, 120g Cream Mascarpone MixBowl: 1g Matcha, 120g Cream Mascarpone MixBowl: only 140g cream-mascarpone mixture First mix the Matcha Powder with a little water and a small spoon or mini-whisk. Then add the cream and mascarpone mixture and stir until smooth. When all the bowls are ready mixed you can start filling the springform. The sequence starts with bowl 5 andends with bowl 1. Pour the mixture of each bowl slowly into the middle of the pan. Thus the individual circles result from white (outside) to dark green (in the middle). The finished cake is now frozen for at least four hours in the refrigerator. Tips: The milk, mascarpone and yoghurt for the mousse should have the best room temperature. This makes it easier to work with and the gelatin does not absorb so quickly. To get even circles with the Matcha mousse, the mousse must not be too liquid and not too firm. The best she should have already become something viscous. So that you get the cake better out of the mold later, just use a hair dryer to briefly heat the edge of the springform or cake ring around it. For a large Springform 26cm diameter you need for the matcha mousse double the amount of ingredients. This recipe is made by Lars Spickers from Colors of Food This recipe is a part of our "Top 10 Dessert Recipes with Matcha" that can be downloaded here.
Burrosi, fragranti e zuccherosi, questi biscotti Canestrelli vegani sono la versione che stavate aspettando per assaporarli di nuovo!
This Easy No Bake Ras Malai Cake is a much easier take on the classic Indian dessert. Don't be fooled, this sweet, creamy, moist, and fluffy cake is a dead ringer for the flavors of the ever popular classic ras malai (cheese balls soaked in a sweet, milky syrup). It's perfect if you're all about the stunning, show stopping desserts but also part lazy and always looking for shortcuts like me :)
