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Cakes

Banana cake

Banana cake

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This spring, I made a caramelized, inverted banana cake, the dough part of which resembles a classic banana bread, and which is covered with whole bananas and lots of sugar caramel.

Preparation time: 1 hour
Level: Easy
Quantity: One 24 cm cake

Ingredients:
Cake:
130 g room temperature butter
170 g sugar
1.5 tsp vanilla sugar
300 g ripe bananas, mashed
190 g flour
2 eggs
1.5 tsp baking powder
1 tsp ground cinnamon
Juice of half a lemon (optional)

Topping:
3 large bananas, cut in half lengthwise
70 g butter
150 g brown sugar

Preparation:

  1. Make the caramel. To do this, melt the butter and add the brown sugar. Let it caramelize over low heat for 5 minutes.
  2. Mix the cake batter. Mix butter, sugar, flour, baking powder, cinnamon, eggs, vanilla sugar, and bananas into a smooth batter.
  3. Line the bottom and sides of a cake tin with baking paper to a height of about 1 cm. Cut the bananas in half lengthwise and place them in the bottom of the cake tin, cut side down.
  4. Pour the sugar caramel over the bananas. Cover the caramel and bananas with the cake batter.
  5. Bake at 180 degrees C for 30-40 minutes. If the cake is cooked and a skewer comes out clean, the cake is ready.
  6. Let the cake stand at room temperature for about 10 minutes so that the caramel can set slightly.
  7. Remove the edge of the cake tin, place a plate on top of the cake, and turn the cake over. Remove the base of the tin and the baking paper.
  8. If desired, squeeze the juice of half a lemon onto the cake.
    Serve immediately or when the cake has cooled. The flavors of the cake need to meld a bit, and it will be even better the next day.
    Ready!!
Madeleines

Madeleines

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Madeleines are traditional small French cakes baked in special, clam-shaped molds. There are several different stories about the origin of these cakes, but the first recorded recipes for Madeleines date back to the 18th century.
Sometimes almond flour is used in the dough, and Madeleines are often made with lemon or orange flavors. The thing about madeleines is that if you don’t finish them all and they are left out, they will dry out and can be eaten like regular cookies.

Preparation time: 45 minutes
Level: Easy
Quantity: 30 Madeleines

Ingredients:
135 g room-temperature butter
1 teaspoon vanilla sugar
3 medium eggs
125 g sugar
25 g honey
A pinch of sea salt
150 g flour
1 teaspoon baking powder
Zest of one lemon
Butter and flour for greasing the molds
Icing sugar for decorating the Madeleines

Preparation:

  1. Beat the butter, sugar, and vanilla sugar until pale and fluffy. Add the eggs one by one and whisk until smooth.
  2. Add the sea salt, honey, baking powder, finely grated lemon zest and flour.
  3. Mix until smooth. Preheat the oven to 220 degrees C.
  4. Grease the madeleine molds with butter and sprinkle with flour. Shake off any loose flour.
  5. Transfer the prepared madeleine dough to a pastry bag and fill the mold 2/3 full with dough. Do not put more dough in the molds; otherwise, they will overflow and the madeleines will stick together.
  6. Bake for 8 minutes in the oven.
  7. Transfer the madeleines to a plate covered with baking paper. Do not transfer them to the plate without covering it with paper – the madeleines will stick to the bottom of the plate when they are warm.
  8. Before filling each mold, wash the mold clean, dry it, and cover it with butter and flour again.
    Sprinkle the cooled Madeleines with powdered sugar.
    Ready!!
Blueberry Chocolate Muffins

Blueberry Chocolate Muffins

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Rich, fluffy, crumbly muffins.

Preparation time: About 45 minutes
Level: Easy
Quantity: About 24 muffins

Ingredients:
250 g flour
2 tsp baking powder
0.5 tsp sea salt
300 g fresh blueberries
180 g sugar
120 g melted butter
2 large eggs
2 tsp vanilla sugar
200 ml milk
150 g dark chocolate chips or chopped chocolate

Muffin crumbs:
70 g flour
120 g sugar
60 g melted butter

Preparation:

  1. Melt the butter, mix all the ingredients in a large bowl: flour, baking powder, sea salt, vanilla sugar, sugar, melted butter, eggs, milk, and chocolate.
  2. Sprinkle the blueberries in a bowl until slightly moist, mix with 1 tbsp flour. This will prevent the blueberries from sinking to the bottom of the muffins. Mix the prepared blueberries into the batter.
  3. Make the crumbs for the muffins. To do this, melt the butter and mix it with the flour and sugar, and mix between your fingers until it forms a smooth, semi-dry crumb.
  4. Preheat the oven to 200 degrees C.
  5. Line the muffin tins with paper liners, pour the muffin batter into the tins so that they are filled almost to the brim. Shake the muffin crumbs on top and bake at 200 degrees C until the muffins turn golden brown on top. This will take about 15-20 minutes.
    Make all the muffins in the same way. Let the muffins cool for a few minutes before placing them on a serving tray.
    Ready!!
Strawberry and cream cheese cake

Strawberry and cream cheese cake

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In the summer, you have to make at least one pastry with strawberries. I combined lemon shortcrust pastry, cream cheese, and strawberries and made this cake. I made an exception and tried this cake myself, but only because of the wonderful company I had while eating it. Also, a minor observation. This cake is especially delicious when fresh peppermint leaves are eaten with it, rather than just taken as part of the garnish.

Preparation time: 1.5 hours
Level: easy
Quantity: One cake, 12-16 slices

Ingredients:
Dough:
200 g cold butter
400 g flour
80 g sugar
Freshly grated zest of one lemon
2 medium eggs

Filling:
400 g cream cheese. I used classic Philadelphia cheese
100 g sugar
100 g sour cream
2 tsp vanilla sugar
1 tbsp flour
2 medium eggs

Topping:
About 1 kg of fresh strawberries, cut into slices
Fresh mint leaves

Preparation:

  1. Chop the butter or mix it with the flour until it forms a uniform crumb.
  2. Add the sugar, eggs, and grated lemon zest.
  3. Knead the dough until smooth. Stop kneading as soon as the dough is smooth. This dough does not need to form a gluten network, and the dough should be rather fragile when frozen.
  4. Place the dough in the refrigerator for about 20 minutes at +4 degrees, then it will be easier to work with.
  5. Roll the dough into a thin 4-5 mm thick dough disk and line a cake tin with it. Trim the edges and place the cake tin with the dough in the refrigerator at +4 degrees for about 30 minutes or at -20 degrees, where it can also be filled.
  6. Preheat the oven to 180 degrees C. Cover the dough layer with baking paper and pour peas on it so that the cake base does not sink while baking and holds its shape.
  7. Prick holes in the cake base with a fork and bake for 15 minutes.
  8. For the filling, mix the cream cheese, eggs, sugar, vanilla sugar, sour cream and flour in a bowl. Mix until smooth. Use a mixer if necessary.
  9. Pour the cream cheese filling onto the cake base and bake at 150 degrees C for about 30 minutes until the cream cheese filling starts to set slightly.
  10. Remove the cake from the oven, let it cool, and place it in the refrigerator at +4 degrees for at least 2 hours. During this time, the cream cheese layer will set and will not flow when served.
  11. Cut the strawberries into slices and place them in a thick layer on the surface of the cake. Cover the surface of the cake evenly with strawberries. Add young mint leaves for garnish.
    Ready!!
Lemon tiramisu

Lemon tiramisu

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I have made this variation of the famous Italian dessert many times. This dessert differs from the classic tiramisu in that no coffee or cocoa is used here. Just like the classic tiramisu, it can be made as a little restaurant-style dessert or as a tiramisu cake. I always remember Italian summer and the sun eating this dish. The reason why I did it now at the beginning of autumn is the birth of a little person on 02 October 2024.
One of the good things about tiramisu is that they can be made in any size. Just take more ingredients and choose a bigger mold to make it in.

Preparation time: 30 minutes
Level: Easy
Quantity: One three-layer tiramisu cake measuring 30×20 cm

Ingredients:
One 400 g packet of Savoiard biscuits
Two 500 g carpo mascarpone cheeses
3 lemons, finely grate the peel on some lemons, use some of the lemons as juice, and cut some to decorate the cake
200 g of sugar
3 teaspoons of vanilla sugar
Juice of two lemons
50 ml Limoncello liqueur
250 ml of whipped cream
3 egg yolks

Preparation:

  1. Grate the zest of two lemons and reserve them for making cream, squeeze the juice from the lemons and reserve them for soaking the cookies
  2. Mix the finished cream. Mix mascarpone cheese, sugar, vanilla sugar, egg yolks, whipped cream and grated lemon zest. The thickness of the cream is slightly thicker than whipped cream. You can always thin the cream if it seems too thick, so add the whipped cream a little at a time.
  3. Stir the finished mixture to soak the cookies. Add 50 ml of limoncello, and 2 tablespoons of sugar to the lemon juice, mix, and add about 50 ml of water to distribute the liquid to soak all the cookies.
  4. Spread 2 tablespoons of cream on the bottom of the cake mold and quickly dip the cookies in the mixture of lemon juice and limoncello. Do not let the cookies soak for a long time. Quickly dip into the mixture, turn over, and place side by side on a layer of cream. Spread a generous amount of cream on top of the cookies. Divide the cream so that it is distributed on all layers and also to cover the cake.
  5. Place the next layer of quickly soaked cookies on the cream layer, cover with cream, and do this with all three layers.
  6. Spread the cream well on the cake, then it will be juicy.
  7. Cut lemon slices and strips of lemon peel on top of the cake, the cake can also be covered with lemon curd

To make a good-looking dessert, put the tiramisu together in your favorite dessert bowls. To make the dessert more beautiful, sprinkle the cream quickly soaked and, if desired, broken in half between and around the cookies with a cake sprayer.

The thing about eating tiramisu is that many Italians offer tiramisu as soon as it is ready, even when the cookies are still crunchy. Tiramisu can also be made a day in advance so that it soaks in completely.
Ready!!

Juicy Apple Cake

Juicy Apple Cake

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This cake can likely be traced back to apple cakes popular in Germany. The dough for this cake is crumbly, not pourable, and needs to be evenly distributed between the apple slices. The addition of various spices gives the cake a flavorful twist. As the cake bakes, the edges and surface slightly caramelize, while the cake itself remains very juicy.

Preparation time: about 1 hour
Difficulty: Easy
Yield: One 21 cm diameter cake

Ingredients:

70 g room-temperature butter, plus about 15 g more to grease the bottom of the cake pan
200 g white or brown sugar
1 egg
0.5 tsp baking powder
150 g wheat flour
300 g tart, firm apples
0.5 tsp ground ginger
0.25 tsp grated nutmeg
0.5 tsp ground cinnamon
1 tsp vanilla sugar

Preparation:

  1. Mix all the ingredients for the cake except the apples into a dough. It’s easiest to do this with your hands, as the dough forms more of a crumbly texture.
  2. Peel the apples and cut them into thin slices.
  3. Mix the apples into the dough. The apples won’t mix well with the dough, but try to distribute the dough evenly around the apple slices.
  4. Line a 21 cm cake pan with parchment paper and grease it with 15 g of room-temperature butter.
  5. Pour the apples and dough into the cake pan and spread it evenly with your hands.
  6. Bake at 170°C for about 40 minutes until the cake starts to lightly brown.
    It’s recommended to cool the cake before serving. It pairs well with vanilla ice cream.
    Ready!!
Crostata

Crostata

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Crostata is a classic Italian cake or pie. Historically, it was also prepared as a savory, meaty variant, and different doughs were also used. Nowadays, it is a shortbread cake with a crispy base and a sweet filling. The fillings vary widely from berries to various jams and chocolate. I first had a crostata in Tuscany for Mark Liecht’s birthday, and as always with Italian food, I loved the simplicity of the cake the most.
This cake can be made using a rimmed cake pan as I did, but it can also be made as a round or square cake pan. Many nations around the world make a similar cake, but the preparation methods and fillings are different.

Preparation time: About 45 minutes
Level: Easy
Quantity: One 24 cm diameter cake

Ingredients:
170 g of cold butter
330 g of flour
120 g of sugar
1 egg and 2 egg yolks, one egg for brushing the cake batter
Grated peel of one lemon
1 teaspoon of vanilla sugar
0.25 teaspoons of sea salt
500 g of apricot jam or any thicker jam you like.
Freshly squeezed juice of 0.5 lemon

Preparation:

  1. Chop butter and mix with flour, sugar, vanilla sugar and salt.
  2. Mix flour and butter until a uniform fine crumb is formed. You can also use a food processor for this, but it only takes a few minutes by hand.
  3. Add egg and egg yolks and grated lemon peel.
  4. Mix everything into a smooth dough and place in the refrigerator at +4 degrees C so that the dough hardens a little and is easy to handle.
  5. Divide the dough into two parts, a little less than 2/3 of the dough in the bottom of the mold. On a floured work surface, roll the dough into a disk about 0.5 cm thick, break the disk in half, this way it is easy to lift it into the cake pan.
  6. Put the dough in the cake mold and line the mold evenly, cut the edge evenly, save the remaining dough.
  7. Mix the apricot jam with a spoon, add lemon juice and pour the jam on the cake base.
  8. Roll the remaining dough into a oval form 0,5 cm thick, cut strips to cover the surface of the cake crosswise. You can use different patterns and ways of covering the dough, according to what you like.
  9. Beat the egg and brush the strips covering the cake.
  10. Bake the cake at 180 degrees C until the strips covering the cake start to brown nicely, it takes about 35-40 minutes.
  11. Carefully remove the cake from the oven. The jam inside the cake is boiling and very hot.
  12. Let the cake cool completely, ideally overnight, then the cake will be tastiest.
    Ready!!
Apple frangipane cake

Apple frangipane cake

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Frangipane is a classic French almond-flavored cream that is used both in desserts and in the preparation of various cakes. This cream is already mentioned in French cookbooks of the 18th century.

Preparation time: 1.5 hours
Level: Medium
Quantity: One cake that can be cut into 12-16 slices

Ingredients:
Crust:
170 g of cold butter
200 g wheat flour
50 g of sugar
4 egg yolks

Filling:
250 g of sugar
250 g of almond flour
50 g wheat flour
70 g room temperature butter
2 teaspoons of vanilla sugar
0.25 teaspoons of sea salt
5 eggs
2 large apples, sliced.

Preparation:

  1. Use a food processor to make the cake base or make the dough by hand. Cold butter must be crushed with flour and sugar.
  2. Add egg yolks and knead the dough until smooth. Do not knead the dough for too long, so that the gluten does not form a dense, tough network.
  3. Sprinkle flour on the work surface and roll the dough thinly. Line a cake tin with dough, cover it with baking paper, and pour peas on top, or use baking balls to prevent the dough from sinking during baking.
  4. Bake at 180 degrees C for 20 minutes until the edges of the dough start to brown slightly
  5. Prepare the cake filling. To do this, mix butter, almond flour, wheat flour, sugar, a little sea salt, vanilla sugar, and eggs. Mix the cream until smooth.
  6. Wash the apples, cut them in half and remove the apple core, slice the apples with the peel into thin slices.
  7. When the cake base is ready, pour the almond cream on the cake base and place the apple slices on the surface of the cake. I layered an apple slice in a circular shape with a little overlap.
  8. Put a little sugar on the apple slices, which will caramelize slightly when cooked.
  9. Bake the cake at 180 degrees C for about 20 minutes until the surface of the cream starts to turn slightly brown and the apples are soft.
  10. Let the cake cool and sprinkle powdered sugar on top.
    Ready!!
Curd cake in a crispy cookie-almond crust

Curd cake in a crispy cookie-almond crust

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It’s a nice tradition to make something from curd on Easter. On Easter 2023, I made a curd cake, where half of the cottage-cheese and creamy curd are used, and the base of the cake is made from a cookie-almond flour mixture. Juicy and rather light cake, which is suitable for serving fresh berries.

Preparation time: about 1.5 hours
Level: Not too tricky
Serves: 12-16 slices, for a 24 cm cake tin

Ingredients:
Filling:
400 g of grain fatter curd
500 g of curd paste
100 ml of whipped cream
5 large eggs
2 teaspoons of vanilla sugar
200 g of sugar
3 heaping tablespoons of flour
1 lemon peel and juice

Base:
250 g digestive biscuits
100 g of almond flour
50 g of sugar
60 g of melted butter
2 scrambled eggs

Berries for serving and decorating the cake, e.g. strawberries, blueberries, raspberries

Preparation:

  1. Prepare the cake base. To do this, crush cookies with sugar, and melt butter.
  2. Mix cookies, almond flour, melted butter, and egg yolks.
  3. Line a 24 cm cake tin with baking paper and pour the cookie mixture into the cake tin. Smooth the bottom with a spoon and using a spoon and your hands, raise a thin layer of the cookie mixture to about 2/3 of the height of the cake mold so that a nice crust forms on the cake, where the filling is poured.
  4. To prepare the filling, mix the curd, whipped cream, vanilla sugar, sugar, and flour, grate the lemon zest and squeeze the juice from the lemon and add to the filling.
  5. Pour the filling into the prepared mold and bake at 180 degrees C for about 1 hour until the cake is nicely light brown.
  6. Remove the cake from the oven and let it cool completely. Slide the knife between the cake crust and the mold and cut the cake from the mold. Remove the mold ring and decorate the cake with strawberries and blueberries or other berries of your choice.
    Ready!!
Caramel Apple Walnut Cake

Caramel Apple Walnut Cake

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A nice, juicy, and light apple cake that is quick to prepare and tastes good both warm and cold.

Preparation time: 45 minutes
Level: Easy
Quantity: for two

Ingredients:
600 g peeled and chopped sour apples, Granny Smith suits well
100 g walnuts, lightly crushed
50 g room temperature butter for greasing the mold

3 eggs
50 g of sugar for lining the mold
140 g room temperature butter
140 g of sugar
190 g wheat flour
1 teaspoon of vanilla sugar
A pinch of sea salt
1 teaspoon of baking powder

Preparation:

  1. Peel the apples, remove the apple core, cut the apples into four sectors and then slice.
  2. Chop the walnuts into slightly smaller pieces with a knife.
  3. Line the bottom of the 26-28 cm cake mold with baking sheet and grease it generously with 50 g of butter.
  4. Pour 50 g of sugar into the mold and swirl it in the bottom and walls of the mold, thus creating a layer that caramelizes.
  5. Prepare the dough, use an electric mixer to beat butter with vanilla sugar and sugar to a light foam, add salt and eggs one by one, and beat until smooth. Add flour and baking powder. Mix until smooth.
  6. Pour the crushed walnuts into the bottom of the mold, spread the apples on top of the nuts, and press slightly until smooth.
  7. Cover the layer of apples with dough, smooth the surface and bake at 180 degrees for about 40 minutes until the cake is golden brown.
  8. Cut the cake from the edge of the mold with a knife, remove the edge of the mold, place a serving plate on top of the cake and turn the cake over with the plate.
  9. Remove the mold base and baking paper. If you wish, you can use a fork to make the walnuts a bit fluffier, but you can also leave them as they are.
    Suitable for eating with ice cream or whipped cream.
    Ready!!

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