– 125g of cold butter
– 3dl flour
– 2 tbsp of cold water
– 1 tsp of vanillasugar
Add all ingredients to a food processor or by hand work until combined. Roll the dough on a floured surface and press down into the pie form. Poke holes with a fork and bake for 10-15 minutes until golden. I used caster sugar by mistake so therefore the dots.
– 2 lemons
– 3 limes
– 2 dl of sugar
– 2 eggs
– 2 tbsp of Maizena
Begin with washing the lemons and limes well, then grate the cest. Cut in half and squeeze the juice. In a separate bowl, break eggs and whisk slightly. Take about 0,5 dl of the juice and in a separate bowl combine it with the Maizena.
Then take a sauce pan, add juice and sugar and the cest, let come up to a boil and let simmer for 1-2 minutes until the sugar is disolved. Then take of the heat, strain the liquid and add back to the pan, then slowly add the eggs and stirr well! No worries if there gest some lumps, as you shall strain it once again. After the second strain, put the pan back on the stove and add the Maizena and stirr well until thick and remove to a clean bowl and let cool.
When cooled down, spread the curd over the pastry.
Top the tart with some berries or fruit and serve with lightly whipped cream!
I do appologize in advance for the awfull pictures, on Saturday I was super unfocused and clumsy so nothing did go according to plan. But no worries, the cake turned out to be fine!
What you need:
– 1 can of caramellized kondensed milk
– 100g of milk chocolate and 50 g of dark
– 50g of butter
– 100 g of Digestive cookies
Well, first of all, try to buy already boiled condensed milk (caramellized milk) as I managed to buy the wrong kind, so I had to start boiling the milk. It is easy, but really time consuming. If you wish to boil it yourself, then just remove the paper from the tin can and add it to boiling water. Make sure to have a big enough pot, because the can needs to be under water at all times, then let simmer for 2-2,5 hours. After it is cooked it needs to cool down for at least 1h before using.
In a food processor, mix the cookies until fine and add melted butter. Press down the crumble into a spring form. Let chill for 20-30 minutes in the frigde.
When the caramellized milk is cooled down, spread it evenly over the crust.
Then melt the chocolate over a water bath and spread evenly over the cake. Top the cake off with a pinch of sea salt flakes and let sit in the fridge for at least 1 hour. Serve with lightly whipped cream and berries! 🙂
Well, my boyfriend don’t like sweet desserts. I love baking. It is not an ideal situation, but occationally he craves something sweet. Yesterday he particulary craved whipped cream, but I made instead his favorite dessert, frozen cheesecake! A frozen cheesecake is lighter than a normal cheesecake and it is a little bit like a ice cream cake. Yum!
What you need:
– 2 x 200g Philadelphia cheese
– 3dl of whipping cream
– 2dl caster sugar
– 125g Digestive cookies
– 60g butter
– 1 vanillapod
– cest of 1 lime
1. Start with crushing the cookies in a food blender or smash them finely. Melt butter and stirr in with the cookie crumble. Press down into a spring pan (with parchement paper on the bottom).
2. In a large bowl, add Philadelphia, sugar and lime cest. Cut the vanillapod in half and scrape out all the seeds. Work the cream cheese until it gets a bit more lose.
3. Whip the cream until firm. Then start with adding one scoop of whipped cream to the cream cheese, fold it through, and then add the rest. Try not to beat out the air.
4. Add the cream cheese filling on top of the crust, wipe edges clean and cover with tin foil. Let sit in the freezer over night.
5. Before serving, take the cake out of the freezer and let sit in room temperature for about 15 minutes. Serve with passionfruit, raspberries or a coulis!
This cake is absolutely divine, I made it last Saturday for my neighbours when they were over for dinner. The original Swedish recipe you can find HERE!
– 150g of butter
– 1 lemon
– 2 eggs
– 2,5 dl of sugar
– 1 tsp of vanilla sugar
– 1,5 dl of flour
Start with melting the butter. Butter a spring form and put some parchement paper on the bottom of the form. Wash the lemon well, and peel the lemon with a small peeler, then squeeze all the juices out. Combine sugar, vanilla sugar and egg, whisk until a fluffy batter and then add the lemon juice, flour and last the melted butter. Stir well and pour into the spring form and bake for 30-35 minutes in 150 degree oven. Serve with berries and vanilla ice cream, yum!
What you need:
– 200g of butter
– 5 dl of sugar
– 4 eggs
– 3 dl flour
– 10 tbsp of dark cocoa powder
– 2 tbsp of vanillasugar
– pinch of salt
– chunky peanut butter
Start with melting the butter in a pan. Add to a bowl sugar and vanillasugar and add the melted butter, stir and add the eggs. Add the flour, cocoa powder and salt and stirr. In an oventray lined with parchement paper, add half of the mixture, then spoon over peanut butter. Cover with rest of the batter and bake in an 175 degree oven for 30 minutes, then let chill in refridgerator preferably over night.