A wonderfully sweet Michałek cheesecake with a rich chocolate and peanut flavour and an exceptionally creamy texture. The cheesecake filling combines twaróg, double cream, melted white chocolate and peanut butter to recreate the flavour
The perfect mazurek – made with prunes, caramel spread and chocolate ganache. It has a buttery almond shortcrust base, layers of rich flavours and, admittedly, plenty of calories… but the taste makes it all worthwhile! The flavours are perhaps more suited to
Kajmakowiec is a fantastic no-bake cake made with generous layers of creamy caramel and whipped cream filling, blackcurrant preserve and toasted flaked almonds, sandwiched between layers of salty crackers. Surprisingly, it isn’t overly sweet
Cinnamon walnut twist bread made with laminated yeast dough is the best of both worlds: the rich, buttery pastry from my St. Martin’s croissants, combined with the upgraded walnut filling from my walnut buns. A crisp, flaky pastry crust
The best chocolate and hazelnut Bundt cake. Flourless; it is made with hazelnuts and chocolate, so you cannot help but think that it tastes like… Nutella ;). Easy to make, beautifully fragrant and with an interesting nutty texture. To intensify the chocolate
Classic Easter Bundt cake made with pistachios. This pistachio cake is beautifully green and aromatic, with the addition of cardamom and a lemon glaze. An elegant bake and a beautiful centrepiece for the Easter table!
Cooked cheesecake with fruit and jelly is a quick version of cheesecake that requires no oven. On the blog, you can find my previous recipe for cooked cheesecake, which was practically asking for a version with fruit. If you have never tried cooked
Probably the best lemon mazurek you could possibly imagine. Very simple to make – we bake a shortcrust base for the mazurek and then top it with homemade lemon curd. Fresh and zesty, not too sweet, and sprinkled with crushed meringue. A delicious classic!
One of the simplest and most delicious walnut mazurek. After all, who doesn’t love meringue? This mazurek is light, there is no need to bake a shortcrust base, and it keeps wonderfully. If you have a supply of walnuts to use
A delicious, delicate mazurek combining many wonderful flavours, made entirely with egg whites. If you have some frozen egg whites, this is a great way to use them :). Bosnian mazurek is a nutty meringue mixture with hazelnuts, almonds and chocolate,
A fantastic springtime raspberry mazurek that is simply irresistible! Fresh, lightly sweet and bursting with intense raspberry flavour thanks to freeze-dried raspberries. Finished with crushed raspberries and crunchy mini meringues, this elegant Polish
Delicate lemon curd sandwich cookies filled with silky, tangy lemon curd. They’re easy to make using simple pantry ingredients and have a wonderfully crisp, melt-in-the-mouth texture. For the best results, sandwich the cookies together on the
This lemon Easter bundt cake is the perfect centrepiece for your Easter table. Light, fragrant, moist and delicately crumbly, it has everything you could want from a classic Easter Bundt cake. I’m sure you’ll find yourself baking it long after Easter is over!
This chocolate bundt cake with cheesecake filling is absolutely irresistible! It’s the perfect cake for chocolate lovers, with a delicious creamy cheesecake surprise hidden inside. The chocolate sponge is soft, moist and rich without being heavy, while the
Michałek cake is one of the most popular layered cakes in Poland. It features two layers of soft chocolate sponge filled with a rich cocoa custard buttercream studded with chopped Michałki chocolates, then topped with fluffy whipped cream and even more chopped
This traditional Polish boiled lemon mazurek is light as sponge cake, slightly chewy, with a texture similar to a macaron, intensely lemony and wonderfully old-fashioned. It’s the kind of Easter mazurek that’s rarely baked nowadays, so I wanted to
This hot milk bundt cake is wonderfully soft, moist and stays fresh for several days. Its signature feature is the addition of boiling milk and butter, which gives the sponge its delicate texture and tender crumb. The flavour is easy to customise, too.
After the success of my no-bake Lotus Biscoff cheesecake, which completely won us over, it was only a matter of time before I created a baked version. This baked Lotus Biscoff cheesecake is rich, creamy and full of the irresistible caramelised