Quince muffins

This is one of my basic muffin recipes. Good for delicious crust that makes up by itself.

260 grams all-purpose flour

1 pckg baking powder

1/2 tsp baking soda

1 egg lightly beaten

150 g sugar

100 ml sunflower oil

250 grams sour cream

(if sour cream is reach in fat reduce the quantity of oil and add a little bit of milk)

250 grams fruits

You may also use vanilla, nutmeg or cinnamon as well as lenom and orange zest.

Plum kefir muffins

This is my second basic muffin recipe. 100% success.

325 grams all-purpose flour

150 grams granulated white sugar

1 pckg baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

zest of 1 lemon or 1 tsp lemon flavour (optional)

1 large egg lightly beaten

200 ml kefir

160 ml sunflower oil

1 pckg vanilla sugar

2-3 cups of fruits or berries

Mix in seperate bowls all wet and all dry ingredients. Fold wet mixture into flour mixture. Put the batter into the lined muffin pan. Bake 25-30 minutes 180 C depending on whether you used fresh or frozen fruits.

Weihnachtsstollen

Ingredients:

A:

100 gr all-purpose flour

60 ml warm milk

20 gr yeast

25 gr sugar

B:

200 gr all-purpose flour

C:

100 gr butter

1 pckg of vanilla sugar

2 gr salt

1 egg

zest from 1 lemon

D:

60 gr lemon candied peel

60 gr orange candied peel

100 gr raisins

20 gr chopped almonds

50 ml rum (cognac)

E:

100 gr butter

1 tsp cinnamon

sugar powder

No-bake lemony cheesecake

This cheesecake is my Mom's favourite.

Simply the best strawberry cake

For cream:

1)

180 ml - double cream

55 gr - sugar

75 gr - fruit pure

2 (2,5 gr each) leaves of gelatin

juice of 1 lemon

2)

220 ml - double cream

70 gr - sugar

150 gr - fruit pure

6 gr gelatin

tea spoon of lemon juice

Biskuit cake:

3 eggs

zest of 1 lemon

5 gr vanilla sugar

35 gr sugar

25 gr flour

12 gr cornstarch

180 C 45 min

Feather-Light Yogurt Blueberry Cupcakes

These little ones are light as a feather. My Dad can eat 4 at a time. They resemble the sponge cake in texture but they are moister because of the yogurt. I was inspired by recipe of Cranberry Jogurt Chiffon Cake.

Ingredients: (muffin tin for 12 muffins)
3 egg yolks
25g sugar
40 ml corn oil
1 tsp lemon juice
80g plain yogurt (with or without flavour)
90g siffted cake flour
60g fresh, frozen or dried blueberries (cranberries, raisins...anything you like cut into the small pieces)

zest from one lemon

4 egg whites
45g sugar
1/2 tsp fresh lemon juice

Method:
1. Cream egg yolks and sugar till creamy.
2. Add in the oil, lemon juice and yogurt, mix till well-combined.
3. Sieve in the flour and mix till batter is lump-free. Add lemon zest.
4. Beat egg white with electric beater until big bubbles formed. Sprinkle in lemon juice and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff picks formed. .
5. Gently fold egg whites into flour mixture.
6. Stir in the blueberries.
7. Put ungreased paper-liners muffin pan and pour the batter. Bake at 170 - 180C for 20 - 25 minutes or until cooked.
8. Before removing from the pan cool completely.

Fluffy cheese cupcakes with cranberry topping

This recipe is partly stolen fron here.

Ingredients:
100g qwark
30g butter
3 eggs, separated
50 ml milk
1 tablespoon all purpose flour+1 tablespoon corn flour, sifted

(40 grams together)

50g caster sugar

1 tbsp lemon juice

1 tsp lemon flavour (zest from 1 lemon)

1/4 tsp baking powder

Pandoro - italian golden cake

Pandoro (like Panettone) is italian traditional Christmas cake. It is not too sweet but has incredible mouthwatering lemony-vanilla flavour...

This was my first try to bake Pandoro. And I did it!

My Muse - Pandoro natalizio

Ingredients for 2 cakes:

610 g all-purpose flour

250 g butter

175 g sugar

30 g fresh yeast

7 yolks

1 egg

1 dl heavy cream (30% fat)

1 lemon

1 pckg vanilla sugar (or some vanilla extract)

50 g powder sugar

Fluffy Cheesecake

This cheesecake has realy fluffy texture and consists of 4 layers:
shortcake with blueberry jam, cheesecake, vanilla-heavy cream frosting and blueberry jelly. I'd tried lots of cheesecake recipes before I found the best one which I use now

for the cheesecake layer of this cheesecake. Yumm!

This is the same cheesecake with apricot jam and jelly

New Year Orange Chocolate Angel Food Cake

This is my best New Year Orange Chocolate Angel Food Cake. It took me almost the whole day to bake and frost it. But it was worth it!

For cake part I used modified recipes of Angel Food Cake (I've made it Orange & Almond) and Chocolate Angel Food Cake (with almond hint). I used a half of both recipes. To the first cake I added zest of 1 orange, 1 tsp of orange flavour and 2 tbsp of grounded almonds. For the second I used only additional 2 tbsp of grounded almonds. And I always substitute cream of tartar with equal quantity of fresh lemon juice.

For this cake I used two type of frosting. First one is the orange-cointreau cream (including 375 ml of double cream), second one is chocolate cream (including 300 ml of double cream).