Strawberry Rhubarb Streusel Cake

Rhubarb again, you might say! Yes, this time with its favorite buddy – strawberry and all enveloped in a tasty batter with scrumptious topping of streusel and almond slices.

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You will love this spring/summery dessert and especially if you are baking for a large crowd. In no time you’ll have a large baking sheet of super tasty, fruity goodness.

This is me, using a large rhubarb leaf from my garden as a fan. 😀

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Strawberry Rhubarb Streusel Cake

[Printable recipe]

Ingredients:
• 450 g (200 + 250) or 7 oz + 8.8 oz flour
• 400 g (150 + 250) or 5 oz + 8.8 sugar
• 2 packs (1 + 1) vanilla sugar (or 2 tsp [1+1]vanilla extract)
• 400 g (150 + 250)or 5 oz + 8.8 butter
• 1 pinch of salt
• 500 g (1.1 lb)rhubarb
• 800 g (1.7 lb)strawberries
• 4 large eggs
• 75 g (2.6 oz) corn starch
• 3 tsp baking powder
• 75 g (2.6 oz) sliced almonds
Prepare streusel:
For the streusel combine qty of ingredients marked bold in the ingredient list – flour, sugar, vanilla, salt and cut in butter with a pastry blender or hand until it resembles coarse crumb. Cover and place in the fridge.

Streusel

Cake:
1. Wash rhubarb, pat dry and cut into 1.5 cm or ½ inch pieces. Wash strawberries and split them into halves if small and into quarters if bigger.
2. For the batter combine the remaining butter (or half qty of butter, half cream cheese), remaining sugar and vanilla. Mix at high speed until creamy. Add one by one egg making sure they are well mixed into batter.
3. Combine remaining flour, corn starch and baking powder and stir well. Lower the speed and add the flour mixture.
4. Spread the batter onto a large baking pan covered with parchment paper. I’ve used 13 X 17 inches which is about 33 X 43 cm.

Strawberry Rhubarb Cake 1
5. Place rhubarb and strawberries on the top of the batter. Sprinkle with sugar (if desired). Now spread streusel over it and finally almond slices.

Strawberry Rhubarb Cake 2
6. Bake at 200 C or 395 F 30-35 minutes. Remove from the oven, let it cool and serve. You may want to sprinkle with powdered sugar before serving.
ENJOY!

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Rhubarb Meringue Cake

It’s rhubarb season and this year rhubarb in my garden has been growing like crazy! Over the weekend I picked five stalks, two of which weighed almost a pound. I was searching for a good rhubarb dessert recipe and finally decided to go with this one, which I adapted from a German website.IMG_0936FullSizeRender

I love rhubarb, but because of its tartness I often pair it up with strawberries. Other recipes with rhubarb only, seem to call for a huge amount of sugar, which I try to avoid as often as possible. This cake, even though with rhubarb only, has a perfect balance of tart in the sponge part and then sweet in the meringue top. It tastes heavenly and I will be making it again this rhubarb season.

I tried to go a little fancy with piping the meringue on the top, but it can be just simply spread over the cake. If you choose to do the piping, I’d suggest to add one more egg white because I ran out of it (one corner of the cake didn’t have meringue on, but I was embarrassed to show it… :D)

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Rhubarb Meringue Cake

[Printable recipe]

Ingredients:
• 800 g (1 ¾ lb)Rhubarb
• 1 TBSP sugar
• 125 g (4.4 oz) Sugar
• 125 g (4.4 oz) Butter (room temperature)
• 1 Pack vanilla sugar (or 1 tsp vanilla extract)
• 1/2 Lemon (zest only)
• 1 Pinch of salt
• 3 Large eggs (divided)
• Sugar*** (for meringue – see step 6.)
• 1 Whole egg
• 100 g (3.5 oz) Corn starch
• 100 g (3.5 oz) All-purpose flour
• 2 tsp Baking powder
• 2–3 TBSP Milk
Preparation:
1. Wash and dry rhubarb stalks and cut into ½ inch pieces. Sprinkle with 1 TBSP sugar and set aside in a bowl.
2. Divide eggs and place the egg whites in the fridge.
3. Place butter in a mixer bowl, add sugar, vanilla, salt and lemon zest and mix until fluffy, then add 3 egg yolks and 1 whole egg and mix until is all well incorporated.
4. In another bowl combine flour, corn starch and baking powder and mix well. Start adding it to the egg mixture alternating with milk. The batter will turn out really nice and creamy.
5. Prepare a 13 X 9 inch baking pan. Brush the sides with butter and place parchment paper on the bottom. Place the batter into the pan, spreading evenly. Now place the rhubarb on the top. Bake at 395 F (200 C) for about 25 minutes.

Rhubarb Meringue Cake
6. While cake is baking take the egg whites out of the fridge and weigh them. The weight of your egg whites will determine the quantity of sugar you will need. (My egg whites weighed 108 grams, so I measured 108 g sugar for my meringue). I learned that by using the same quantity of egg whites and sugar I get the best meringue.

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7. Beat the egg whites on high gradually adding sugar for about 3-4 minutes or until soft peaks form. If you turn your bowl upside down they will stay in place.
Meringue

8. When cake is done, take it briefly out of the oven. Lower the oven temperature to 250 F (120 C). Spread or pipe the meringue on the cake and bake it for another 20-25 minutes.
9. Let it cool and serve.

ENJOY! 🙂

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Blueberry-Lemon Bundt Cake

A few days ago I went through my freezer to see what we need to use up soon and came across a whole bunch of blueberries which reminded me of the fun times last summer when my daughter and I went blueberry picking. I think we ended up with around 9 pounds and that’s not including the ones we ate while picking. 🙂

Blueberry picking

Anyway, I decided we needed to use some of those soon and what a better combination than blueberry-lemon. Recently a friend gave me a nice, new bundt cake form, so I got an idea to make a blueberry lemon bundt cake. It turned out really good, moist and not too sweet!

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Blueberry-Lemon Bundt Cake

[Printable recipe]

Ingredients:

  • 250 g (8.8 oz) unsalted butter (softened)
  • 350 g (12 oz)sugar
  • 1 vanilla sugar (or 1 tsp vanilla extract)
  • 1 tsp lemon extract
  • 1 lemon (zest and juice)
  • 4 eggs
  • 300 g (10 oz or 2 1/3 cup) flour
  • 3 tsp baking powder
  • 200 g (7 oz) sour cream
  • 500 g (about 1 lb) blueberries

Preparation:

  1. Slice butter into thin slices and place into a mixer bowl.
  2. Gradually add sugar and vanilla sugar and beat until fluffy.
  3. Now add lemon zest, lemon juice and extract and mix well.
  4. Start adding eggs, one at a time until well incorporated into batter.

cake preparation 1

5. Lower the mixing speed.
6. Combine flour and baking powder and start adding to batter alternating with heaping tablespoons of sour cream until all is used up.
7. Butter your bundt cake form.
8. Pour the batter into 3/4 of the form
9. Spread the blueberries on the top of batter. During baking they will sink into batter. (I used frozen blueberries)

cake preparation 2

10. Bake at 195 C or 385 F for about 1 hour or until middle sets and gets a nice golden brown color.
11. Cool completely before slicing and serving.

Enjoy! 🙂

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Summer Slices

This is a nice summery dessert which I created using a batter recipe for a marble cake, minus the cocoa and instead of in a bunt cake form I baked it in large baking pan with addition of some fresh fruit on the top. I call it Summer Slices for every piece has a nice amount of summer fruit and berries and it looks so colorful. This cake is perfect for a family gathering or a party, it’s simple to make and super delicious!

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Summer Slices

[Printable Recipe]

Ingredients

  • 300 g butter (10.5 oz or 65 sticks)- softened
  • 275 g (9.7 oz or 2 ¼ cups + 2 tbsp) sugar
  • 1 pack vanilla sugar (or 1 tsp vanilla extract)
  • A pinch of salt
  • 5 eggs
  • 2 tsp lemon zest
  • 375 g (13.2 oz or about 3 cups)all-purpose flour
  • 2 – 3 tsp baking powder
  • 3 tbsp milk
  • Various fruit (peaches, plums, raspberries, blueberries, blackberries, etc.)
  • Slivered almonds (toasted)
  • Powdered sugar
  • Baking pan 32 x 44 x 2.5 cm (12 X 17 X 1 inch)
  • Parchment paper (size of the pan)

Preparation

  1. Beat softened butter, sugar, vanilla and salt until nice and foamy 1 – 2 minutes.
  2. Add eggs one by one mixing ½ minute after each addition.
  3. Mix in lemon zest.
  4. Combine flour and baking powder and stir well, then start adding to the butter mixture mixing at a medium speed.
  5. At the end add milk and stir until all well combined.
  6. Line a baking pan with parchment paper and spread the batter evenly on the pan.
  7. Lightly toast slivered almonds and set aside.
  8. If you use peaches you will need about 4 large. Boil some water and immerse peaches into boiling water for about a minute. Peel them and slice into thin slices (about 1.5 cm or 1/2 inch).
  9. Spread them on the batter, sprinkle with berries and toasted almonds
  10. Bake at 195 C or 385 F until lightly brown on the top.
  11. Let it cool down and sprinkle with powdered sugar. Cut into slices and serve.
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Summer Slices

Summer Slices

Summer Slices

Summer Slices

Summer Slices

Summer Slices

Summer Slices

Flourless Chocolate Cake with Caramel Almond Topping

I made this cake for my husband’s birthday. First I wanted to make his birthday favorite Julishka, but then I thought maybe this year I’d make something new and different. He likes chocolate and he also likes caramel, so what could really go wrong?!

I remembered a while ago I made a Black Forest Cake which didn’t require any flour, so I thought that would be a good start. I’ve changed a few things around: increased almond meal to 100 g and then substituted bread crumbs with organic shredded coconut.

I also remembered a cake my mom used to make with the almond caramel sauce, for which I don’t have a recipe, but thought I could recreate the sauce and pour over my chocolate cake. The cake turned out so much better than I hoped for. It has a nice texture, it’s moist and not too sweet at all. The sweetness of caramel fits really good with this cake and almonds give it a nice crunch. It’s definitely a winner!

Flourless chocolate cake with caramel almond topping

Flourless Chocolate Cake with Caramel Almond Topping

{Printable recipe}

Cake:

  • 8 eggs (divided)
  • 1 whole egg
  • 1 pinch of salt
  • 1 TBSP water
  • 1 cup (200 g) sugar
  • 1 tsp vanilla extract
  • 1.8 oz (50 g) dark cocoa
  • 3.5 oz (100 g) ground blanched almonds
  • 1.8 oz (50 g) organic shredded coconut

 Topping:

  • 1 cup (200 g) sugar
  • 6 TBSP (85 g) unsalted butter
  • 1/2 cup (120 ml) heavy cream
  • 1 cup (150 g) roasted blanched almonds

 Preparation:

  1. Divide eggs and first beat egg whites with a pinch of salt until firm or when you turn the bowl upside down they don’t move. Set aside
  2. Now beat egg yolks, 1 whole egg, water and sugar until very pale yellow, add vanilla extract and cocoa. Make sure cocoa is well blended with eggs. Fold in almonds and coconut.
  3. At the end add egg whites and mix all together by hand until just incorporated.
  4. Pour into a round 8 inch (20 cm) cake spring form lined with parchment paper.
  5. Bake at 365 F (185 C) for about 30 minutes.
  6. While cake is baking roast your almonds until light brown and fragrant; set aside to cool.
  7. Remove the cake from the oven and cool completely and then make caramel topping.
  8. For the topping pour sugar into a heavy bottom pot and melt at a medium temperature. Have butter and cream handy.
  9. Once the melted sugar starts boiling add butter and cream at once. Lower the temperature and cook for another 5 minutes. Add roasted almonds and let it cool for about 5-10 minutes.
  10. As it cools caramel will become thicker. Pour over cake and serve. Keep the cake at the room temperature, or if keeping in the fridge remove 30-60 minutes before serving.

Bon Appetit!

Flourless chocolate cake prep 1

Flourless chocolate cake prep 2

Flourless chocolate cake prep 3

Flourless chocolate cake with caramel almond topping

Flourless chocolate cake with caramel almond topping

Flourless chocolate cake with caramel almond topping

Egg Foam Pie {Šampita}

Egg Foam Pie? I know it sounds weird, but that would be a literal translation for one of my favorite childhood desserts. All of my Bosnian friends know what I’m talking about here – šampita! 🙂

Šampita is one of many traditional Bosnian desserts. It’s been around for a very long time when fancy ingredients were not available and the most basic ingredients were used to make a dessert. It’s easy and quick to make. Bakeries usually make it with just a layer of puff pastry on the bottom, but this is a kind that’s made at home and it belongs to the category of sugar syrup soaked desserts, such as baklava, gulab jamun, etc. The cake part will soak up the syrup from the meringue and it will be moist and meringue is just sweet enough, fluffy with a hint of lemon.

To me, šampita tastes like childhood, like worry free days, like playing outside, picking flowers, and endless laughter and happiness.

Egg Foam Pie

Egg Foam Pie {Šampita}

[Printable recipe]

Ingredients:

  • 6 large eggs at room temperature (divided)
  • A pinch of salt
  • ½ tsp lemon juice
  • 6 TBSP sugar
  • 6 TBSP milk
  • 6 TBSP cooking oil
  • 6 TBSP all-purpose flour
  • 2 tsp baking powder

Syrup:

  • 24 TBSP (about 250 g) sugar
  • About 0.85 cup (2 dl) water

Also needed:

  • 9 X 13 inch baking pan 2 or 3 inches deep (22 X 23 X 5 cm)
  • Parchment paper
  • 2 oz chocolate (about 50 g)
  • 2 TBSP sour cream

Preparation:

  1. Divide eggs. Place egg whites into a large mixing bowl. Beat egg yolks with sugar until pale yellow, then add milk, oil and at the end flour combined with baking powder.
  2. Pour the batter into the baking pan covered with parchment paper and bake at 350 for about 10-15 minutes or until you notice edges starting to get lightly brown.
  3. While the cake is baking, add a pinch of salt to the egg whites and mix them at the highest speed. When they are done add lemon juice and mix some more. They are done when you turn the bowl upside down and they don’t move. Leave the egg whites in the bowl as you will have to add the syrup.
  4. While the meringue is in making, place sugar and water for the syrup into a small pot and bring it to boil. Let it boil for 2-3 minutes. Then remove from heat and slowly start pouring into the egg whites while they’re still at the highest speed. You will notice the volume of the mixture quickly increasing.
  5. Now the cake should be done too, so remove it from the oven and spread the meringue all over the cake. It doesn’t matter that it’s too hot. Spread evenly and smooth it out and place it in the oven for 2 – 3 minutes. Remove it from the oven and set it on the counter.
  6. If you wish, you can melt chocolate, combine with some sour cream and drizzle over the cake.
  7. Place it in the fridge and let it cool completely. Enjoy this moist, light and fluffy dessert.

Egg Foam Pie 1

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Egg Foam Pie

Egg Foam Pie

Egg Foam Cake

Egg Foam Cake

 

Silky Chocolate Cheesecake with Raspberry Cookie Crust

We celebrated our son’s Birthday in January, and being a cheese cake lover, he asked for a chocolate cheese cake with raspberries. I really liked the challenge and it was a perfect timing to try a new cheese cake recipe I had for a while. The recipe sounded different from the way I used to make cheesecakes, but it really was a great success. The texture of this cake is so creamy and silky, unlike any other cheesecake I had before – a true chocolate lover’s dream. Instead of graham crackers for the crust I used Milano Raspberry Cookies and then decorated the cake with fresh raspberries.

Silky Chocolate Cheese Cake with Raspberry Crust

Silky Chocolate Cheesecake with Raspberry Cookie Crust

{Printable Recipe}

Crust:

  • 250 g (9 oz) Milano Raspberry Cookies (crushed)
  • 113 g (1 stick) butter (melted)

Cheesecake:

  • 500 g (1 lb) cream cheese
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 TBSP unsweetened cocoa (sifted)
  • 100 g (1/2 cup) sugar
  • 225 g (8 oz) semi-sweet chocolate (melted)
  • 300 g (1 ½ cup) sour cream
  • 45 g ( 3 TBSP) butter (melted)

Also needed:

  • 22 cm (9 inch) spring-form cake pan
  • Parchment paper (same size as the pan)

Preparation:

  1. Cover the cake pan with parchment paper. Crush the cookies to resemble small crumbs. Melt the butter and add into cookies. Mix thoroughly and press into the pan bottom and onto the sides (about 1 inch or 2.5 cm high). Place it in the fridge for about 30 minutes.
  2. Heat the oven to 180 C (350 F).
  3. While the crust is resting in the fridge, prepare the cheesecake mixture. First, beat the cream cheese until airy and fluffy, then add sugar, eggs, vanilla, cocoa until well incorporated.
  4. Melt the chocolate over a hot water pan. Turn the mixing speed to low and then add chocolate, sour cream and melted butter into the cheese cream mixture.  Mixture will look really shiny and smooth.
  5. Pour the mixture into the crust and bake at 180 C (350 F) for about 45 minutes.
  6. Cool completely.
  7. Decorate with whipped cream, fresh raspberries and chocolate shavings.

Silky Chocolate Cheesecake with Raspberry Cookie Crust

Silky Chocolate Cheesecake with Raspberry Cookie Crust

Silky Chocolate Cheesecake with Raspberry Cookie Crust