If you’re looking for a truly special poppy seed cake, you simply must try this one with meringue :). A quick and easy shortcrust base is topped with a moist, fruit-and-nut-filled poppy seed layer, all finished with a generous layer of meringue
Sometimes I think redcurrants should be our national fruit. I don’t think you’ll find such a beautiful, intense red in many other fruits, and the combination of sweet meringue and tart currants is simply unbeatable. Whatever kind of cake they appear in, they always
Delicate, crisp pastry with juicy peaches and plenty of almond crumble – it’s hard to resist :). I added Italian amaretti biscuits to the crumble, giving it an intense almond aroma and a lovely crunch. This is a very simple and quick bake, perfect for summer
Suksesssterte – Norwegian vanilla almond cake – is a classic Norwegian dessert and one of the country’s most popular cakes, also traditionally served at Christmas. You may notice similarities to the famous IKEA almond cake with Daim bars: this cake is gluten-free, made with
A perfect fig and maple syrup tart. I don’t think you could bake a better fig tart :). The combination of figs and maple syrup is pure heaven. A delicate mascarpone, cream and maple syrup filling, topped with plenty of fresh figs and served with an extra drizzle of maple syrup.
Lemon cream and strawberry tart – a wonderful tart with a delicate, refreshing lemon cream made with lemon curd. The cream is so delicious that it’s genuinely hard to resist licking the bowl clean ;). The lemon cream pairs beautifully with crisp shortcrust pastry and
This Strawberry Forest chocolate tart is deeply chocolatey, almost slightly bittersweet, with a delicious chocolate crème pâtissière filling. If you prefer vanilla cream, simply leave out the chocolate in the final recipe. The tart works beautifully with strawberries
A no-bake milk chocolate tart with raspberries. The base is a simple biscuit crust, topped with an egg-free chocolate mousse and fresh raspberries – it had to taste good ;). This milk chocolate mousse and raspberry tart is perfect for summer.
A charming apple tart that looks like the most beautiful bouquet of roses! You simply can’t take your eyes off it. Rose Bouquet Apple Tart tastes every bit as good as it looks. The best crisp shortcrust pastry, homemade almond crème pâtissière and soft, fragrant
Plum and pistachio cake is a wonderful combination of crisp, buttery pastry, delicate pistachio and almond filling, and juicy, slightly tart plums. The cake is a variation on the classic English Bakewell tart, but it is lighter and fluffier. Instead of the traditional layer of jam, it
The world has gone crazy for number cakes. And it’s easy to see why – they’re a refreshing change from traditional sponge and meringue cakes, and make a wonderful gift for an anniversary, birthday, Valentine’s Day or practically any occasion. They can be baked in the shape of numbers
Chocolate Plum mazurek will be making an appearance on my Easter table. I’ve decided to continue my series of “chocolate plum” recipes which, although more suited to winter, I think will fit perfectly with the atmosphere of this Easter, which is unfortunately
Last year I started a series of Easter egg-shaped mazurkas (eggnog and blackcurrant, chocolate “day and night” and coconut and raspberry). This year I’d like to continue the series of modern mazurkas in the same format. I’ll start with a classic – a dulce de leche
The best shortcrust pastry, juicy Italian plums and a delicate filling made with mascarpone, sweetened condensed milk and eggs. This plum and mascarpone tart is creamy and almost cheesecake-like, with a velvety filling that is gently sweet and has a lovely hint of lemon.
Pistachio mazurek has a wonderful flavour and a beautiful green colour. Compared to other nuts, pistachios do not have quite as pronounced a flavour in baked goods. The idea here was to use as much pistachio as possible. This pistachio
An easy and delicious spring-summer bake: buttery shortcrust pastry with rhubarb and strawberries. Perfectly sweet, with a delicious crumble topping made from the same dough as the base, so there’s very little extra work. This makes a generous traybake
Rhubarb tart with custard cream, although this popular custard is also known as French pastry cream (crème pâtissière). I use it in cakes and desserts, cupcakes, éclairs… it’s probably my favourite recipe for this cream. It’s a must in this tart – it holds its
Rhubarb curd tart with Italian meringue was made to complete the set with these rhubarb tartlets :). I have to admit that homemade shortcrust pastry works better in tarts than a biscuit base: it is more stable and, of course, more delicious. It