August is one of my favorite months, not only because it is my birthday, but also because it is warm, yet not too hot (okay, this year is an exception) and it is so relaxed, I feel August is the month when people finally get into real holiday mood. When they were finally able to let go of things and focus on the present. So I decided to make an easy cake with my favorite chocolate chip cookie recipe. This is a chocolate chip cookie cake. Or a chocolate chip cookie in cake form. Continue Reading…
Guys, this blueberry sponge roll is my new summer favorite. Really. Hamburg has decided to participate in summer this year. Whereas last year summer was on a Tuesday, we have had very nice and sunny weather since May, that’s already three months and it doesn’t look like it is going to change soon. So finally I also got into the “It’s too hot, I don’t want to turn on the oven” mode. I decided I needed something light and fluffy. With fruits preferably. Simple, yet elegant.
And decided to stick to something I love and which has served me well in the past: sponge roll. Sponge roll with an ultra creamy, yet refreshing filling. So I decided blueberries would serve me well. Yes, you have to turn on the oven, but it is for a mere ten minutes and this cake really doesn’t take that much time to prepare anyway. Trust me. Continue Reading…
Happy to present lavender cupcakes today. It has been way too long that I presented cupcakes. During these one and a half years I have only shown you guys three recipes, that’s crazy, three only! And since lavender has been on my bucket list forever, I decided to give it a shot this time. Lavender either in a cake or in a cupcake, that was my idea. So I used a basic vanilla cupcake recipe and added some lavender to it. Replaced some of the sugar with honey and added blueberries to the buttercream. May I prsent to you a summer symphony of lavender, honey, vanilla, and blueberries?
Have you ever heard of the Eton College in UK, the famous boarding school for boys? They happen to have invented a dessert, traditionally consisting of strawberries, whipped cream, and broken up meringue. It’s called Eton Mess. It is commonly served during the annual cricket match agains Harrow School. I looked it up, this year they are playing today, June 23rd. Instead of only serving strawberries, whipped cream and broken up meringue, I decided to go with a cake version, hence Eton Mess Cake.
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.
I 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!
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.
Mind 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.
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.
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!
You 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.
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.
These 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!