Cinnamon cheesecake cupcakes

Today, we have something sweet&sweet&sweet for you - cheesecake cupcakes with cinnamon sauce. So let's start baking THESE cookies! 

Ingredients:


cake:

•  60 dag cream cheese
• 4 eggs
• 4 tablespoons honey
• zest of 1 lemon
• 1 teaspoon lemon essence
• 1/4 teaspoon cinnamon

sauce:

• 10 dag sugar
• 1/4 glass of water
• 1/2 glass of Cream 30%
  

Directions:

1. Preheat oven to 180 degrees C, with rack set in lower third.
2. Beat white egg until the mixture is well blended and fluffy.
3. In a large mixing bowl with electric hand-held mixer, mix: eggs, honey, zest of lemon, lemon essence, cinnamon and cream cheese, until the mixture is well blended and fluffy.
4. Add white egg to cake and mix everything.
5. Place cake on a baking tin and bake until a cake tester inserted into center of each layer comes out clean, about 30 minutes.
6. Let cool in pan 10 minutes, after it transfer a baking tin to wire racks.
7. Make the sauce in the pot: sugar and water, until sauce will be caramel colour, let cool a bit, about 1 minute and then mix it with  Cream 30%.Then pour the cakes with this sauce and turn upright to cool completely.

You can eat these cakes with cold sauce but also with hot sauce - choose what will be the best for you :)

Bon Appétit! 

Lemon cake

Today we have something light and sweet with taste of lemon & honey and with smell of cinnamon - amazing lemon cake. So let's start baking THIS cake!

Ingredients: 

cake

• 2 eggs
• 4 tablespoons butter
•  1/2 glass of icing sugar
•  1/2 glass of natural yogurt (about 190ml)
•  zest of 2 lemons
•  juice from 1/2 lemon
•  150 grams flour
•  1 teaspoon baking powder 

 syrup

• juice from 1/2 lemon
• 4 tablespoons liquid honey 
• 1-2 teaspoon cinnamon 
• 3 tablespoons water 

 Directions:

1. Preheat oven to 190 degrees C.
2. Beat white egg until the mixture is well blended and fluffy.
3. In a large mixing bowl with electric hand-held mixer, mix: butter, icing sugar, natural yogurt, zest of lemons, juice from 1/2 lemon, flour and baking powder slowly, continuing to beat, until the mixture is well blended and fluffy.
4. Add white egg to cake and mix everything.
5. Place cake on a baking tin and bake until a cake tester inserted into center of each layer comes out clean, 25 minutes.
6. Let cool in pan 10 minutes, after it transfer a baking tin to wire racks.
7. Make the sauce in the pot: dissolve juice from 1/2 lemon, liquid honey, water and cinnamon. Then pour the cake with this sauce and turn upright to cool completely.

 Bon Appétit!

Quick and easy pasta

Sometimes we don't have too much time for cooking...and that's why we chosed it - quick and easy pasta with curd cheese and onion. So let's start cooking THIS pasta!

Ingredients:

• 500 grams pasta [f.e. Fettuccine]
• 500 grams curd cheese
• 3-4 medium onions 
• olive oil 
• salt

 Directions:

1. In a large pot of boiling salted water, cook pasta [Fettuccine] according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water.
2. Cut onions up into small pieces. Heat olive oil on skillet and stir fry onions.
3. After about 12 minutes drain pasta. 
4. Break curd cheese up to pieces.
5. Mix individually : pasta, curd cheese and onions.

 Bon Appétit!

Rhubarb Cake

Easy and delicious Rhubarb Cake. You can serve this cake always, especially for special moments. So let's start baking THIS cake!

Ingredients:

• 0,5 kg fresh rhubarb
• 250 grams butter
• 1 cup sugar
• 3 eggs
• 16 grams vanilla sugar
• 2 cups flour
• 2 teaspoons baking powder
• icing sugar (optional)

 Directions:

1.  In a small bowl mix chopped rhubarb with sugar (1-2 cups). Refrigerate minimum 1 hour.
2.  Preheat oven to 180 degrees C.
3.  In a large mixing bowl with electric hand-held mixer, cream the butter until it is light and fluffy. Add sugar, vanilla sugar, eggs, flour and baking powder slowly, continuing to beat, until the mixture is well blended and fluffy. 
4. Drain rhubarb from the bearing of water. 
5. Place cake on a baking tin, gently fold the chopped rhubarb into the batter, and bake until a cake tester inserted into center of each layer comes out clean, 40 to 50 minutes.
6. You can sprinkled the top of cake with icing sugar.

 Bon Appétit!

Tiramisu birthday cake

For special moments  - Tiramisu [birthday] cake...So let's start baking THIS cake! 

Ingredients:


cake:

•  5 eggs
•  100 grams normal sugar
•  125 grams chocolate muesli 
• 4 tablespoons wheat flour
• 2 tablespoons baking powder 
• 3 tablespoons cocoa
• salt

 cream:

•  4 eggs
•  100 grams normal sugar
•  300 grams Mascarpone
•  120 millilitres espresso
•  100 millilitres marsali (you can use any sweet white or rosé wine)
•  cocoa

Directions:

1. Preheat oven to 170 degrees C.
2. Using an electric mixer on high speed, beat eggs, sugar, flour, muesli, baking powder, cocoa and salt.
3. Place cake on a baking tin and bake until a cake tester inserted into center of each layer comes out clean, 20 minutes.
4. Let cool in pan 15 minutes, after it transfer a baking tin to wire racks.; peel off parchment. Invert cakes again, and let cool completely on racks.
5. Make cream: beat egg whites. In the second bowl mix eggs, sugar, Mascarpone and egg whites.
6. Mix espresso with wine.
7. Assemble cake: Place one layer on a serving plate, moisten mix of espresso with wine, spread top with cream and then sprinkle cocoa . Top with another layer - moisten mix of espresso with wine, spread top with cream and then sprinkle cocoa. Top with third layer and sprinkle the top of cake with chocolate shavings (profusely). 
8. Refrigerate at least 8 hour. 
9. To serve, bring cake to room temperature; slice with a serrated knife.

Bon Appétit!