Friday, 29 August 2014

Raspberry Charlotte Cake

This perfect cake has only perfect advantages :) perfectly literally! :) It is perfect for a gift, it looks gorgeous, tastes wonderfully, it is extremely easy to make and doesn't require using an oven :)
The recipe, slightly changed, comes from this website.


  • Prepare this cake at least an evening earlier as it needs to stiffen in the fridge for a good few hours.
  • Please note that You need to use 16cm springform cake pan, unless the cake will be destroyed.
  • Make sure your springform pan is perfectly clean and do not use baking paper, as it will stick to the raspberry foam, get moist and after all, you'd end up with another cake layer, made of baking paper.


  • 200 g of Savoiardi/ladyfingers (around the cake)
  • red, forest fruit (top)

Raspberry mousse (bottom):

  • 350g of raspberries (fresh or frozen - if so, defrost)
  • lemon juice from 1/2 of lemon
  • 1/3 glass of sugar
  • 2,5 teaspoon of powdered gelatin
  • 200ml of 36% cream, cool
Raspberry cream:
  • 250g of mascarpone cheese, cool 
  • 150ml of 36% cream, cool
  • 3 tablespoons of powdered sugar
  • 1,5 teaspoon of powdered gelatin + 30ml of hot milk
  • 150g of raspberries (fresh or frozen - if so, defrost)


Raspberry mousse:
  • Take a pot, put raspberries, lemon juice and sugar inside. Bring to boil, stiring from time to time.
  • Sieve, to get a mousse without small seeds. 
  • Dissolve gelatin in a small amount (a tiny little bit, just to cover the gelatin) of boiling water, stir so that it melts completely. 
  • Bring the mousse to boil again and add previously prepared gelatin. Stir precisely. Set aside, it needs to cool down completely.
When cooled down:
  1. Prepare a clean springform cake pan and keep it handy.
  2. Beat 36% cream for around 5-7 minutes with a mixer (till the whipped cream is stiff). Stop mixing and slowly, spoon after spoon, add cooled down mousse. Stir gently, till it all links.
  3. Pour the mousse to the springform. Cover for with foil and put in the fridge to let it stiffen for few hours.
When ready, prepare raspberry cream::
  1. Take a small bowl/pot, put 30ml of milk inside, heat till hot. Add 1,5 teaspoon of powdered gelatin and stir till it melts completely. Set aside so that it cools down.
  2. Take another bowl suitable for mixing and put mascarpone, 36% cream and powdered sugar inside. Beat till stiff. Add raspberries and cooled down gelatin(melted in milk). Mix till everything links.
  3. Put on the top of the cake, distribute equally all over. 
  4. Cool down in the fridge for another few hours.
  1. When stiff, take out from the fridge. Using a knife, cut the cake around, very close to the sides of the springform, to make taking it out from the springform easier. 
  2. Take ladyfingers, stick them around the cake (the mousse is sticky, ladyfingers will stick easily).
  3. Take a ribbon, decorate the cake with it, tying it around the cake.
  4. Decorate the top of the cake with (preferably) forest fruit.
  5. Store in the fridge.
  6. Bon Appetit! :)

Thursday, 28 August 2014

Tropical Apple Pie

The second I saw this recipe I knew - this is going to be the best apple pie in the Universe. So I made it, twice bigger than the original recipe says ;) And I was perfectly right :) I had quite a lot of it, all the guests were smitten with it, I gave some 'takeaway' portions and I was receiving calls and txt messages with compliments and asks for the recipe for the entire afternoon ;)
So, here, again, bravo for KS for another wonderful recipe!
I changed the original recipe, I've added more margarine, thanks to this change it has absolutely different taste and is way better, believe me!


  • 6 glasses of flour
  • 12 tablespoons of powdered sugar
  • 2 pinches of salt
  • 345g of butter
  • 235g of margarine
  • optionally - if the dough isn't sticky enough - add a little water

  • 1800g of apples (cut into a little bit thicker slices)
  • 900g of pineapple (fresh or tinned, cut into small pieces) 
  • 1/2 glass of brown sugar
  • 2 teaspoons of ground cinnamon
  • 1 vanilla sugar
  • 2 packagings (40g each) of vanilla powdered budyń (or 1/2 glass of potato starch)
  • a handful of almond flakes or shredded coconut

  • filling: a handful of raisins (of course if You like raisins, add as much as You like, though not more than 1 glass)
  • top: 1 beaten egg to spread on the top, before baking
  • top: powdered sugar, to sprinkle the top of the cake, after baking


  1. Take a big bowl, sieve flour and powdered sugar inside, add salt as well as butter and margarine cut into small pieces. Knead or mix till everything links (especially butter and margarine). If the dough isn't sticky enough and You can't form a ball, add a little water.
  2. Divide the dough into 2 pieces, cover with foil and put in the fridge for an hour.
  3. During that time, prepare a suitable baking pan (around 30x40 cm) - grease it and cover with baking paper. Also, during that time, prepare the filling.
  1. Wash, peel, cut the apples (cut out the kernels and throw away) and put in a big pot or bowl. 
  2. Do the same with the pineapple and mix with apples.
  3. Optionally, add raisins to the same pot/bowl and mix.
  4. Add sugar, cinnamon, vanilla sugar and budyń/potato starch and mix precisely.

  1. Start preheating the oven to 190C.
  2. Take the first part of the dough, distribute all over the bottom of the baking pan and its sides.
  3. Add mixed filling.
  4. Sprinkle with almond flakes or shredded coconut.
  5. Take the second part of the dough from the fridge and - either make a crumble or roll out the pastry thinly and cover the cake or roll out the dough thinly, cut into stripes and make a chequered pattern.
  6. Optionally - beat 1 egg and distribute all over the top.
  7. If the oven is ready, put the cake inside and bake for 70 minutes till golden brown.
  8. If the top or bottom is getting too dark and isn't ready - cover the top with a piece of foil and the bottom, for example with baking tray.
  9. Take out from the oven and serve for instance with powdered sugar on the top or with some vanilla ice cream.
  10. Bon Appetit! :)

Tuesday, 26 August 2014

Chicken Soup

Best of all! Why? Explanation in 2 words - 'Mum's kitchen' ;) It is even said that this is the first and sometimes the only soup that children like ;) It is very easy to prepare, very tasty and healthy (it helps to cure for instance cold and flu ;) )!
Chicken soup became our traditional meal :) We eat it every Sunday :) I do recommend!
P.S. It is not a spider on the spoon, it is a lamp on the ceiling ;)


  • 2kg fresh chicken
  • 1 package of filini pasta 
  • 3 big carrots
  • 1-2 parsley(s) (without leaves)
  • 1/3-1/2 celery
  • 1 leek
  • some lovage leaves
  • 1/2 teaspoon of vegeta (or more if preferred)
  • 1/2 tablespoon of sea salt
  • 2-3 allspice grains
  • 2-3 pepper grains
  • 1-2 bay leaves

  • Chicken soup cube (like Knorr's)
  • Maggi

  1. Wash the chicken, cut out all the fat, tripe, etc. and throw it away. 
  2. Using a big knife, cut the chicken into 2 pieces (or smaller if preferred, it will shorten the time of preparation).
  3. Take a big pot, put chicken inside and fill completely with water. 
  4. Add pinch of salt and start boiling (the entire boiling will take around 1,5 hour).*
  5. During that time, prepare all the vegs - wash, peel and chop them if necessary.
  6. At some point a ,,weird" foam will start appearing on the top of the water. Using a spoon, take it out and throw away.
  7. When the foam stops appearing, add spices.
  8. After at least 45 minutes of boiling, add vegetables and continue boiling. 
  9. In the meantime prepare the pasta, as the instruction on the packaging says. When done, put in a colander and pour cold water on it (it will prevent the pasta from being too sticky).
  10. It is good to check if the chicken is ready - take it out from the soup, put on a big place and cut into smaller pieces, checking if it isn't raw inside (put it back in the soup).
  11. When done, serve with pasta, carrot pieces and parsley leaves.
  12. Bon Appetit! :)

Here - optionally and especially if the chicken isn't wonderfully fresh - you can put the chicken in a pot with water, add salt (1/2-1 teaspoon) and leave it for around an hour. After that time, change the water completely, add some salt again and continue preparing the soup as the following steps say.

Monday, 25 August 2014


Wonderful! Best of all :) my favourite :) It isn't really something to drink, it is something to EAT with a teaspoon, as it gets really thick :) It will be as strong as You want it to be - the more vodka You add, the more strong it is. I do recommend! 
I've got the recipe from my lovely cousin, who also shared a recipe for Gourmet Sensation and I am very thankful for that :)
P.S. Please remember that this (and other alcohols) is only for adults and please do not drive after drinking any alcohol.
Cheers! or maybe rather 'Bon Appetit'? :)
  • 8 egg yolks
  • 1 glass of sugar
  • 1 tin of condensed milk, unsweetened
  • 1 tin of condensed milk, sweetened
  • 1 glass of spirit (this one will definitely be stronger) or vodka

  1. Take a big, high temperature safe bowl, put egg yolks and sugar inside and put that bowl over a pot with boiling water (simply, make so-called 'steam bath'). Start beating the egg yolks with sugar (for around 15 minutes) while the pot with water is still boiling.
  2. When done, finish the bath and add tins with condesed milk to the mixture. Mix till everything links.
  3. Slowly add alcohol, trying if it is good enough for You.
  4. Enjoy, for instance with strawberries :)
  5. Bon Appetit! :)

Sunday, 17 August 2014

Raspberry Buns

Absolutely stunning! Best buns I've ever eaten! Soft, moist, sweet raspberries plus mascarpone cheese make a wonderful couple if it comes to the taste and the overall effect is outrageous :) Perfect for breakfast, lunch, either at home or at work/school. A definite must-bake :) A big thanks to Deliciouslyyum for the recipe!
If You need a converter, feel free to use this one.



  • 1 cup of milk
  • 4 tablespoons of butter, cut into small pieces
  • 3 1/4 – 3 1/2 cups of flour, divided
  • 1 package of instant yeast (about 2 1/4 teaspoons)
  • 1/4 cup of white sugar
  • 1/2 teaspoon of salt
  • 1 egg


  • 8 oz. of mascarpone cheese, at room temperature
  • 5 tablespoons of granulated sugar, divided
  • 1 teaspoon of vanilla extract
  • 12 oz. of raspberries (if frozen, need to be defrost and dried on a paper towel)
  • 1 tablespoon of cornstarch
  • zest of 1 lemon

  • 1 and 1/2 cups of confectioners’ sugar
  • 2 tablespoons of melted butter
  • 1/2 teaspoon of vanilla
  • 1-2 tablespoons of milk



  1. Take a baking tray, grease and put baking paper all over it. Set aside.
  2. Take a bowl (suitable to put in a microwave or on the stove), put milk and butter inside and heat till the butter is almost melted and the milk is warm. Stir till the butter is completely melted. Set aside. 
  3. Take a big bowl (you can do it using a stand mixer if it is suitable to knead the dough), put 2 cups of flour, yeast, sugar, and salt inside. Stir, so that it mixes.
  4. Add the egg and milk to the dry mix and continue stirring until thoroughly combined. Start kneading for at least few minutes (till the douhg starts pulling away from the sides) and add remaining flour. 
  5. Knead the dough for another 5 minutes. 
  6. Cover the bowl with dough with a dry, clean cloth and put in a warm place (do not leave it near an open window, even if it is hot outside). Leave it for at least 10 minutes or until it doubles its size.
  7. During that time, prepare the filling.


  1. Take a bowl, put mascarpone cheese, 3 tablespoons of sugar and vanilla extract inside. Set aside.
  2. Take another bowl, put frozen raspberries, remaining 2 tablespoons of sugar and cornstarch inside, mix. Set aside as well.
  1. When the dough is ready, sprinkle kitchen's surface with flour and roll it out until you get a 12 x 14 inches rectangle. 
  2. Distribute mascarpone cheese mixture evenly over the dough. Put raspberry mixture on top and sprinkle with lemon zest. 
  3. Now, time to roll the dough up - starting with one of the longer's side, roll the dough into a log. Close the sides very precisely so that the filling doesn't come out. 
  4. Cut into slices (around 2-3 cm thick) and put them on previously prepared baking tray, leaving some space between them (the buns will rise again). Cover again with a clean kitchen cloth. Set aside in a warm place for at least 30 minutes (or till it doubles its size again). 
  5. During that time, start preheating the oven to 180C. 
  6. Bake the buns for around 20 minutes (or until the tops are golden brown).
  7. Now, it is a good time, to prepare the icing.
  1. Mix confectioners’ sugar, butter, vanilla and milk. 
  2. When the buns are ready, take them out from the oven, let them cool down for a while and distribute the icing all over their tops.
  3. Keep closed for max 3 days or store closed in the freezer for maximum 3 weeks.
  4. Bon Appetit! ;)

Thursday, 7 August 2014

Snickers Cheesecake

When I was little, we had a small shop nearby, where you could have bought a delicious cheesecake called 'snickers'. We used to buy it every weekend and devour it very quickly :) But the shop was closed and the cheesecake disappeared. We couldn't have found it anywhere (well, definitely not same tasty). Now, a good few years later I thought that it would be wonderful to prepare it on my own, especially that I have some snickers fans here. And so I did prepare it, with a little help of KwestiaSmaku.
It is definitely worth trying! I do recommend. Half of it disappeared during the first hour of its existence, hihi :) 

  • This cheesecake needs to be prepared a day earlier as it needs to stiffen in the fridge.
  • Some ingredients must be in a room temperature.
  • It is good to buy unsalted peanuts - You can control how salty Your cheesecake will be.


  • 350-400g of cocoa biscuits 
  • 50-100g of melted margarine or butter
  • 2 tablespoons of baking cocoa

Cheesecake (all the ingredients need to be in a room temperature):
  • 1kg of cheesecake
  • 150-200 g of sugar
  • 3 tablespoons of potato flour or powdered vanilla custard (budyn)
  • 5 eggs
  • 125ml 36% cream
  • 3 teaspoons of vanilla extract

  • 2 tins of fudge
  • 350g of peanuts (unsalted)
  • some salt (3-5 pinches)
  • optionally - few snickers bars cut into small pieces



  1. Crush the biscuits into very small pieces, for example using a blender's cube cutter (biscuits might be crushed into 'sand').
  2. Add cocoa, stir, add melted butter, stir again, precisely. You can check with a spoon or a hand if the biscuits are sticky enough, it can't be dry and powdery.
  3. Take a baking pan, put baking paper all over it, add biscuits, distribute all over the pan and knead with a hand or a tumbler.
  1. Start preheating the oven to 175C.
  2. Remember that all the cheesecake ingredients need to be in a room temperature.
  3. Take a mixer and its bowl, put cheese, sugar and flour inside, mix on a low/middle rotation only till the mixture gets smooth (not longer than 2 minutes).
  4. Add eggs, one after another, mixing after each of them for a few seconds.
  5. Add 36% cream and vanilla extract and mix on a low rotation only till it links.
  6. Pour the mixture into previously prepared rectangular pan with biscuits bottom.
  7. Put in the oven and bake for 15 minutes in 175C. After that time, decrease the temperature to 120C and bake for another 1 hour and 30 minutes, till the cheesecake stiffens (it might still be a little jelly-like in the middle, it is okay, it will stiffen in the fridge).
  8. After that time, turn off the oven and cool down the cheesecake in a slightly opened oven.
  9. When cooled down completely, put in the fridge for a few hours (most preferably - for the entire night).
  1. Take a non-stick pot, pour both tins of fudge inside, turn on a low heat. Stir, adding peanuts. 
  2. Add salt - one pinch, taste, another - as much as you prefer. Note that after a while the taste will slightly change as the salt will completely dissolve and mix with fudge, changing its taste.
  3. Turn off the heat. 
  4. Cool the mixture down a little bit, stiring all the time.
  5. Take the cake out of the fridge, distribute the fudge with peanuts all over the cake.
  6. Store in the fridge.
  7. Bon Appetit :)