Tag: soured cream

A light, wonderful and easy sponge cake with cream cheese filling and blueberries. The cake batter is first made with sour cream, giving it a texture that’s wonderfully soft and slightly reminiscent of a yeast cake.

Semifreddo is a frozen dessert that is much easier to prepare than ice cream and does not require the use of an ice cream maker. It should be served partially frozen, which makes it more velvety in texture. This raspberry and limoncello semifreddo recipe does

The photos do not do this cake justice. It is a wonderfully simple butter cake that is incredibly easy to make. On the first day it is very delicate, almost impossible to slice and serve neatly, but by the following day it becomes beautifully stable while still melting in your mouth

A creamy, velvety chestnut cheesecake made with sweetened chestnut purée and served with maple syrup. It sits on a biscuit base, which is also a great way to use up leftover festive spiced biscuits. A wonderful combination of flavours and a delicate chestnut

Chocolate pots de crème (little pots of chocolate cream) are a classic French speciality. With a texture somewhere between a light chocolate mousse and a silky chocolate custard, they make a wonderful dessert for a Valentine’s Day dinner or any special occasion.

Forced rhubarb, with its beautiful pink stalks, appears in shops as early as January, long before rhubarb starts growing in garden patches. In the UK, the largest rhubarb-growing region is Yorkshire, where forced rhubarb is famously grown in darkness and harvested by

These lemon courgette muffins are unbelievably delicious! Intensely lemony, topped with a bright lemon glaze and wonderfully moist thanks to the courgette, they stay fresh for days while remaining perfectly light and fluffy. Without a doubt, they are some of the

When someone suggested in the comments under my vanilla rhubarb cake that I should try a similar version with a cheesecake layer, I knew it would be a wonderful variation :). And here it is — a vanilla butter cake topped with creamy white cheese filling, juicy strawberries

A wonderful, delicate vanilla cake studded with pink rhubarb and sour cherries, topped with a fragrant vanilla crumble. The perfect bake to celebrate the start of rhubarb season! You will fall in love with this cake — it is soft, moist and packed with plenty of tart fruit.

This coconut and passion fruit cake is full of light, tropical flavours that truly deserve your attention :). The cake is beautifully fragrant with passion fruit, only lightly coconutty in flavour, and wonderfully quick and easy to prepare. There is no creaming involved

Looking for a new rhubarb muffin recipe? These will bake beautifully every time! The combination of rhubarb and a touch of cinnamon creates a wonderful flavour; the muffins are moist, fluffy and stay fresh for days. Highly recommended!

A double pistachio cheesecake — with a pistachio cheesecake filling and a delicious pistachio glaze. This cheesecake is wonderfully creamy, smooth and luscious in texture. The finishing touch is the pistachio topping made with natural 100% pistachio paste. An irresistible

One of those bakes you start making in spring and keep returning to until late autumn — simply swapping the fruit depending on the season. It’s wonderfully tasty and very delicate (best served with a spatula, as it can crumble easily). Not overly sweet, either.

A vanilla and orange cheesecake with a cranberry topping — delicious and beautifully festive, perfect for a Christmas table. Baked in a water bath to ensure a silky, smooth texture without cracks.

These redcurrant cupcakes are not only delicious but also irresistibly pretty — made with seasonal fruit and finished with a beautifully tangy redcurrant glaze. They’re perfect for picnics, garden parties and summer gatherings. The glaze not only

I absolutely love tangy desserts — the sharper, the better! And these lemon and rhubarb muffins are exactly that kind of treat. Sweet yet pleasantly tart, filled with plenty of rhubarb and finished with a crisp sugar topping. They’re wonderfully soft, rise beautifully

Another white chocolate cheesecake for the collection — because if not here, then where? ;). This time, I didn’t quite follow Yotam Ottolenghi’s original proportions and reduced the amount of white chocolate. Even for me, 600 g in one relatively small

Many names, one dish. Pampuchy are simply soft, fluffy steamed yeast buns, traditionally served with sweet sauces and fruit, though they also work beautifully as a side to savoury dishes. Some sources say they can be filled with fruit, drizzled with butter and sprinkled with cinnamon