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Cakes

Rainbow Color Purple: Blueberry Cheesecake with no Refined Sugar

Heidelbeer-Käsekuchen

This blueberry cheesecake is almost a no-bake cake and does not contain any refined sugar. All its wonderful color and flavor comes from blueberries. I am sure you will love it as much as we did. It consists of an easy two-ingedient cookie base and a creamy blueberry mousse. The best of all, you can make it truly vegetarian, I give tips to make it with agar agar, which is a vegetarian jelling agent. Feel free to use gelatine, if you are more familiar with it, but I actually prefer agar agar.

Heidelbeer-KäsekuchenHeidelbeer-KäsekuchenI am also posting this recipe as I am hosting the blog event “Colorful Food.” I basically invite you to create a recipe in one of the seven rainbow colors: red, orange, yellow, green, blue, purple, and pink. If you would like to learn more, please check here. Today I am presenting, you guessed it, PURPLE! I first started with red strawberry pancakes, which were followed by cute little mango mini cakes for orange, lemon soufflé inside a lemon for yellow, a very green kiwi sheet cake, a spirulina and blackberry smoothie for blue (vegan!), aaaaaand, today this blueberry cheesecake for purple. As you can see, we are still missing pink, so be sure to check back!

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Elderflower and Lemon Wedding Cake, celebrating with Meghan and Harry

elderflower and lemon wedding cake

Ok, so this elderflower and lemon wedding cake is completely spur-of-the moment and unlike me. I am usually not that girly type of girl, sorry, you know, like pink, sprinkles, princess, etc. But somehow when I watched Meghan and Harry getting married, I was touched. And I felt like making their weddding cake, a very small version of course. Especially since elderflowers are finally blossoming here in the north of Germany. We seem to always be lagging behind, whereas in London apparently they are in full blossom, they are only starting here. So I decided to make my own elderflower syrup and give this wedding cake a go.

elderflower and lemon wedding cakeMind you, this is my very first three-tier cake and no, it is not the original recipe, I deviate in many aspects. It is simply a wedding cake inspired by Meghan’s and Harry’s wedding cake and since the top tier actually was baked in a muffin tin, you can probably imagine it to only feed about 12 people or so. The bottom cake is a 24cm (9inch) cake tin, the top  is only a cupcake. A mini version, yet a celebration of these flavors nonetheless. Elderflower and lemon, sweet versus tart, white and yellow happily married in this symphony of spring.

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Rainbow Color Green: Kiwi Cream Cheese Cake

kiwi cream cheese cake

Today I am introducing you to a kiwi cream cheese cake with a chocolate crust as sheet cake. We actually ate this cake with some friends on a wonderful sunny weekend in Hamburg and it was the perfect cake to take along to eat outside, picnic style. This is a no fuss cake, easily transportable, you can cut it and eat it without any silverware.

kiwi cream cheese cake

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Waffle Cake with Rhubarb Compote and Fresh Strawberries

Waffeltörtchen mit Rhabarberkompott und frischen Erdbeeren

Would you like to taste spring? Then I have this waffle cake with rhubarb compote and fresh straberries for you. Seriously, a dream come true. When I tried the first bite, I was hooked, so much wonderful and tangy rhubarb!

Waffeltörtchen mit Rhabarberkompott und frischen ErdbeerenYou can serve this waffle cake for brunch, so for your mom on Mother’s Day it is perfect. But if you keep the rhubarb compote, waffles, and whipped cream separate, you may also take this cake to your next picnic or even to the beach. Just be sure to only assemble it shortly before eating and keep the whipping cream chilled.

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Why I gave the famous Letter Cakes another chance

Letter Cake

OK, I have to say something heretical. The letter cakes as you can see here have disappointed me. Yes, you read right. I expected something as good as my beloved sponge roll with strawberry cream, at least if you make the cakes with sponge cake. The strawberry cream is a dream come true with a fluffy and light sponge cake. It has this light feeling to it, I expected this light feeling when I took my first bite from below letter cakes. And then I was disappointed. As I made rather narrow letters, the dough tasted crunchy, gooey, just not good. Even though I was happy about the additional fresh fruits, the better ratio of cream versus sponge cake, I was not happy. I wanted my strawberry sponge roll! I was depressed.

Letter CakeThese letter cakes were started by Adi Klinghofer on Instagram (she has a wide consortium of letter cakes). Her cake caught fire on Pinterest and soon were imitated by others. If you make letters cakes, you will generate clicks. And I had taken such beautiful pictures!

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Guest post: German chocolate cookie sandwich (cold dog) from Nina from Törtchen- Made in Berlin

Kalter Hund mit Oreo und Himbeeren-3513

I am so excited today to share this post with you as Nina from the blog Törtchen – Made in Berlin (cupcakes made in Berlin) is sharing a very German recipe with us here. As you can see from my very long blog title, it is close to impossible to translate this treat I ate so often as a child. Literally translated the dish is called “cold dog.” Why this is the case, I haven’t been able to find out other than it is done cold, so with no baking, but what I can assure you is that this is one of my favorite things to eat. I do distinctly remember licking my fingers after getting a piece and being very excited about the high amount of chocolate after each bite. Because, you know, chocolate is always great!

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Cherry Hazelnut Cake

cherry hazelnut cake

This cherry hazelnut cake is glutenfree and soooo delicious! I especially like the fact that it works well with frozen cherries. I have been longing for fresh fruit and this is the perfect cake during winter, which has been dragging on. Maybe that’s why I got so excited and took more pictures than usual. I just need some fresh color and fruits!

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Guest post: Marble Bundt Cake from Marileen from HOLZ & HEFE

Marmor-Gugelhupf

I am happy to announce the first guest post today. Marileen from the blog HOLZ & HEFE (in German) brought along some delicious marble bundt cake for the coffee invite event. In case you don’t know, I am currently organizing a blog event in which I ask you to make something from scratch and invite somebody for a coffee to share. Check here to read what this event is about.

nvitation_to_a_coffeeMarileen’s recipe sounds so delicious, but let’s give the floor to her:

First of all Happy Birthday to your first blog anniversary, Jenny! I love your blog event! Just like you I love to invite friends for a coffee in my apartment. But not just for coffee with something sweet, also for breakfast or dinner. One of my favorite activities is to just chat with my friends. By the way, my name is Marileen and I have been blogging on HOLZ & HEFE (in German) about crafting, baking, travelling and recently also sustainability, which is a new important topic of mine.

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Blog Event: Invitation to a Coffee plus a Whisky Chocolate Caramel Cake

Whiskytorte mit Schoko und Karamell

Exactly one year ago my first blog post Lemon Tarts went online. This means “Blogger Happy Birthday To Me”, yay! I thought really long and hard as to what to do for my first birthday. Somehow I feel everything has been done already. And since I am a stubborn person, I also wanted something more than a boring give-away just to lure in more readers. That’s simply not me, regardless of what marketing says.

Yes, this is a baking blog and I hope that my recipes are mouth-watering for my readers. Yes, I also started this blog since I have been asked to share recipes many times and I simply find baking relaxing. But for me the main purpose of baking is to share the baked goods with others. That’s why I invite you to my event. I ask you to bake something, regardless of whether this is a recipe which was passed down in your family, whether you find a recipe you want to try on my/a blog or whether it is one from a cookbook. It doesn’t matter whether you follow a recipe to the dot or whether you alter a recipe to your liking. Be it cookie, cake, something small, a complicated layer cake, whether you spend hours in the kitchen or you whip something in a jiffy, it all doesn’t matter, as long as you follow one rule. The one and only rule is that you have to share your baked goods with at least one guest.

This is the core of baking for me. That you share, sitting together at a table, chatting, laughing, crying, that you indulge yourself in some cake and learn about the other. I strongly believe that it doesn’t matter if you spent hours baking or went for a simple cookie, as long as you did it with love and passion, I am sure your guest(s) will notice.

For that reason I invite you as of today, February 15, 2018 until March 15, 2018 to invite at least one guest and to bake something for this person for that occasion. I invite you to take a picture, either just of what you baked, or with the permission of your guest, also of your invites and to tell me how the event went. Once the timeframe is over, I will do a roundup on this blog.

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