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.

Notes:

• 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.

Ingredients:

• 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)

Preparation:

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.

Finishing:

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! :)

Advocaat

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'? :)

Ingredients:

• 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

Preparation:

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! :)

Fruit Jellies

Very tasty, fruity, healthy, natural jellies, possible to be prepared from many different fruit, especially, if you have no idea, what to do with them or when they are...way too ripe ;) 
Lack of artificial substances is undoubtedly their biggest advantage.
They might be sprinkled with sugar (though I prefer sugar-free jellies :) ). It is a quick, light and delicious form of confectionery. My little naphew's face and hands are all in strawberry jelly now, so I guess they're tasty, hi hi ;)
Recipe comes from this website.

Ingredients:

• 30 g of gelatin
• 1 glass of water
• 1-2 glasses of sugar (it depends how sweet you want your fruit puree to be)
• 1 teaspoon of lemon juice
• 500-600 g of fruit (either frozen or fresh - preferably: strawberries, raspberries, blueberries, currants, cherries)*

* I mixed blueberries with strawberries, which is why they are so dark.

Optional ingredients:

• sugar or powdered sugar - to sprinkle the jellies

Preparation:

1. Take a bigger, clean pot and put the fruit inside. Boil for 15 minutes. Grate through the sieve, to seperate puree and kernels. 
2. Take only 3/4 glass of the mousse** to prepare jellies. Put the glass with mousse aside.
3. Take another pot, put gelatin inside and pour the water. Wait for 4 minutes. Heat, till all the gelatin melts (stir). Add 1-2 glasses of sugar, boil and  stir till the sugar melts. Add lemon juice. 
4. Boil for around 10 minutes on a very low heat. Turn off the heat and leave the mixture for 5 minutes. Take away the foam if any appears.
5. Mix with fruit mousse.
6. Take a flat form, cover with cling film or foil. Pour the mixture inside. Put it in the fridge for around 12 hours, or till the jelly stiffens.
7. After that time, take it out of the form and cut it in any shape you like - you can use only a knife to make small squares or cookie cutters to make shapes.
8. Sprinkle with sugar/powdered sugar - preferably only those you want to eat now.
9. Jellies can remain (in a closed box) in the fridge for max. 2 weeks. 
10. Bon appetit! :)

** Here are some ideas on how can you use the rest of the mousse:

• Custard Pancakes
• Home-made chocolates
• Ice-cream
• Panna Cotta
• Semifreddo Cake a'la Tiramisu
• Smoothie
• Sweet Omelette
• Yoghurt Pancakes

Strawberry Yoghurt Cake

I was looking for a nice strawberry cake recipe. But not the strawberry cake I’ve already made, ahh, I craved for something new, as I’m addicted to trying new recipes. And I found this strawberry yoghurt cake. One word: Wow! That’s the quickest and the one of the cheapest cake I’ve ever made! And I needed to bake 2 pans, one after another, day after day, cause it disappeared so quickly! I’m utterly shocked! And how many variations this one particular cake has, that’s unbelievable! Delicate, spongy, sweet, perfect for a morning coffee and for a nice lunch at work ;-) What’s more, that’s one of the ‘light’ cakes, so we can feel excused for eating half of the baking pan ;) (giggle) 

I do recommend!

The only thing that I found particularly difficult to explain to You is a polish dessert - powdered, quick, jelly-like, fruit-flavoured 'kisiel'. I can't find an equivalent for it in English. I do encourage You to look up for it. Wikipedia defines it as 'kissel' and explains a little bit what it is. If You are unable to buy it, You can easily use jam ;)
I made quite a lot of changes, though still - big thanks for KwestiaSmaku for the recipe!

Ingredients:

1 glass = 250ml

• 2 big eggs
• 1 glass of greek yoghurt
• 2 glasses of flour
• 2 teaspoons of baking powder
• 500g of strawberries
• ¾ -1 glass of sugar
• 2 tablespoons of vanilla sugar
• 25g of melted butter (or 25g of oil)
• 1 powdered strawberry kissel
• 2-3 tablespoons of strawberry jam

Optional ingredients:

• Powdered sugar
• X g of any other berries ;) (I had one bowl of currants from my garden, so I used them J)
• Icing sugar

Preparation:

1. Bring eggs and yoghurt to room temperature.
2. Prepare 3 bowls. Mix flour with baking powder very precisely and sieve to the 1^st bowl. Put aside.
3. Wash your fruit. Take 500g of strawberries, cut out the leaves, divide into halves (250g each), put in remaining 2 bowls. Cut the strawberries into halves (if the strawberry is really big – 3 pieces)
4. Take a mixer’s bowl. Put sugar and vanilla sugar inside.
5. Melt the butter in a small pot.
6. Take a rectangular baking pan (preferably 20x30 cm, might be a little bit bigger), grease it precisely with soft butter. Put aside.
7. Start preheating the oven to 165C.
8. Prepare the kissel as the recipe on the packaging says. Mix with jam. Mix 1/3 of this kissel-jam mixture with one strawberry bowl. Put aside.
9. Add eggs to the mixer’s bowl with sugars.
10. Using a mixer, start beating for 7 minutes. After that time, put the mixer aside, add yoghurt, melted butter, sieved flour with baking powder and slowly, precisely, for a short time, stir, using a big spoon or spatula, only till all the ingredients link, not longer.
11. Put the dough in previously prepared greased baking pan, distribute the dough all over the pan.
12. Take a bowl with kissel strawberries. Here – preferably – don’t use much of the kissel as it may destroy the cake, it is perfectly enough if there is some kissel on the strawberry. Put the strawberries all over the cake, leaving some space between them (chequered pattern works and looks perfectly).
13. When done, put it in the oven and bake for 20 minutes. Observe your cake, it might take less or more time for Your cake to be ready, as every oven works differently – You are probably the person who knows it best.
14. After those 20 minutes, if the top is gold, use a toothpick to check, if it is ready inside. If not – cover the top with foil and bake for another 10 minutes or so.*
15. Cool down, take out from the pan. Take the second bowl with strawberries and kissel, fill the holes in the cake - firstly with some kissel, then with a strawberry.
16. Sprinkle the cake with (for instance) remaining fruit (or any other additional fruit if You have prepared them), powdered sugar, icing sugar or add remaining kissel all over the cake.
17. Bon Appetit! ;)

*the cake should be much bigger, its sides should stick out from the pan, the top should be gold and a toothpick clean (if there is any cake glued to a toothpick, it is not ready yet)

Puff pastry cookies with strawberries and Nutella

Are unexpected guests coming soon? Don't you have a clue what to put on the table? Are you organizing a party where sophisticated cakes aren't a suitable match? This is an easy, quick, and overtasty solution :) I do strongly recommend :) They're outrageous!

The recipe comes from this website, as usually, I changed a tiny little bit :)

Ingredients:

• 1 packing of good quality ready made puff pastry
• 1/2 jar of Nutella (or something very similar in taste to Nutella)
• 100 g of strawberries
• powdered sugar

Optional ingredients:

• chopped pistachios (to sprinkle the top)

Preparation:

1. If your puff pastry is totally frozen - defrost it. It needs to be in a room temperature (so that it won't shrink during baking).
2. Take your puff pastry and using a shape cutter (in every shape you want, it doesn't need to be a heart shape) make as many shapes as you can from your puff pastry. Roll the leftovers of the puffpastry and use it as well. If the puff pastry is too sticky - use some flour (sprinkle it on the puff pastry and rolling pin)
3. Put the cutouts on a baking sheet (remember to put the baking paper on your baking sheet)
4. Put in the middle of every cutout 1 teaspoon of Nutella
5. Take the strawberries and - optionally - cut them into halves.
6. Put the strawberries on Nutella.
7. Bake in 200 C for 15-17 minutes (may be ready faster - keep an eye on them - if the colour is gold - it is ready). Cool down.
8. Add some powdered sugar on the top.
9. Bon Appetit ! :)

Mascarpone Pancakes

That's a very tasty idea, for instance for those of you who don't eat meat on friday or enjoy eating something cruelly sweet while drinking coffee ;)

Ingredients:

Pancakes:

• 160g of flour
• 300ml of 3,2% milk
• 2 eggs
• 2 tablespoon of sugar
• 16g of vanilla sugar
• pinch of salt
• 30g of melted, cooled down butter

Filling (optional):

• 250g of mascarpone cheese + 2 tablespoons of powdered sugar
• chocolate and caramel sauces
• almonds
• fruit

Preparation:

1. Take a mixer and its bowl. 
2. Put flour, milk, eggs, sugars and salt inside, mix till smooth.
3. Add melted butter, mix till smooth again. Put aside.
4. Take another bowl. Put mascarpone cheese and powdered sugar inside. Mix with a fork or spoon, gently, a little.
5. Take a quite big frying pan(flat one, preferably), grease it with oil, and using a paper towel, distribute the oil on the entire frying pan.
6. Turn on the heat so that it heats up.
7. Put some dough on the pan and distribute it immidiately on the entire frying pan, to make a thin pancake.
8. Fry for few minutes on both sides.
9. Put the pancake on a plate.
10. Distribute mascarpone mixture on the entire pancake surface. Add caramel sauce.
11. Fold the sides of the pancake, then its bottom and at the end the top.
12. Overturn. Decorate with chocolate sauce, almonds, fruit.
13. Bon Appetit!

'Everyberry' crumble cake with custard foam

Why everyberry? Because it is possible to add many different fruit - strawberries, raspberries, blueberries... or event currants :) It is possible to make it from one kind of fruits or to mix some of them. It is absolutely a wonderful cake. During this year's summer holidays I made it a couple of times! I do recommend preparing it with double foam (I will write below how to bake it, because it differs from the basic version).
A must-do!

Recipe from: http://www.mojewypieki.com/przepis/kruche-ciasto-z-malinami-i-lekka-budyniowa-pianka

Ingredients for the dough:

• 2,5 glasses of flour
• 250 g of cold butter or margarine 
• 2 teaspoons of baking powder
• 3 tablespoons of powdered sugar
• 5 egg yolks (do not throw away the whites, they are necessary to make the foam! Put them aside.)

Ingredients for the foam:*

• 5 egg whites
• 1 glass of sugar
• 1 packaging of vanilla sugar (16g)
• 2 packagings (40 g each) of powdered vanilla/cream custard (budyń, budyń again!) 
• 1/2 glass of oil

* I do recommend making double foam - if so, just double every ingredient - 10 egg whites (but the bottom of the cake, the dough, takes only 5 yolks, it doesn't change!) 2 glasses of sugar, etc. Then, we bake the bottom as the basic recipe says, but the second baking will take around 30-40 minutes in 170-180C.

Additional ingredients - the top:

• 500-600 g of fruit (for example 200 g of raspberries, 200 g of blueberries, 200 g of currants)
• powdered sugar, to sprinkle the top

Preparation:

1. Take a big bowl. Put the flour, baking powder, powdered sugar and egg yolks inside. Chop the butter and add it to that bowl as well. Knead it quickly. Divide the dough into 2 spheres - one 60% of the dough and another 40%. Twist every piece around a cling film and put inside the freezer for an hour or 2. (It is possible to prepare the dough one day earlier).
2. Take a rectangular pan. Grease it and put baking paper all over the pan. 
3. Take the bigger sphere from the freezer and grate it on the entire bottom of the pan(the smaller one remains in the freezer). Bake it in 190C for around 20minutes (till it gets a light-gold colour). Cool down.
4. While the cake is cooling down, wash all the fruit and put them on paper towels, to let them dry.
5. When the bottom of the cake is cooled down, start preparing the foam.
6. Take a big bowl, put egg whites inside. Beat till stiff (around 7-9 minutes). One tablespoon after another, add sugar and vanilla sugar, still mixing. Without stopping the mixer, add powdered custard and slowly, the oil.
7. Put the foam on a cooled down bottom of the cake. 
8. Put all the fruit on the foam.
9. Take the second sphere and grate it on the top of the cake.
10. Bake in 190C for 30-40 minutes.
11. Cool down, sprinkle with powdered sugar.
12. Bon, bon Appetit! :)

Eton Mess

Without a hesitate I claim that this is a gourmet sensation vol.2 :) It also has plenty of advantages: it is easy to prepare, with every fruit you wish and can be a 'soft' dessert or it can contain some ingredients for adults... :)

Slightly changed, recipe comes from Nigella Lawson.

Ingredients:

• 1 packaging of ready-made meringue
• 300 ml of 36% cream
• 1/2-1 kg of fruit (strawberries, raspberries, cherries, blueberries...)
• 2-4 teaspoons of vanilla sugar

Optional ingredients:

• strawberry, pomegranate, raspberry, cherry syrup

Preparation:

1. Wash your fruit. Dry on a paper towel. Cut 3/4 of them into smaller pieces (not in the case of raspberries or cherries, they're small enough), put into a bowl.
2. Sprinkle your fruit with vanilla sugar, put aside.
3. Using a mixer, prepare the cream. Put the cream in a mixer's bowl, add 1-2 teaspoons of vanilla sugar and mix - it needs to be really stiff (it will take around 5-9 minutes of mixing).
4. Crumble the meringue.
5. Prepare some dessert bowls - start making tiers in every dessert bowl, starting from whichever ingredient you wish (for example: cream, meringue, (syrup), fruit...) the last tier belongs to fruit - either chopped ones or the remained 1/4.
6. Bon appetit! :)

About the Cherry Mess:

I simply used some cherries from my Cherry Liqueur (I didn't sprinkle them with anything) and instead of syrup I put 2-4 teaspoons of the liqueur. For adults - worth, worth trying!

Smiling Strawberry Muffins

Well, that was a pretty risky move, baking these muffins. I was afraid that this would be a complete disaster. But, to my surprise, they are very tasty and soft :) Useful, cause they can be prepared with many different fruit. And, accidentally, some of them smiled to me ;) 

As usual, slightly changed, recipe comes from: http://www.mojewypieki.com/przepis/delikatne-babeczki-migdalowe-z-truskawkami

Ingredients:

All the ingredients have to be in a room temperature.

• 150 g of butter, melted and cooled down
• 6 egg whites
• 1 glass of powdered sugar
• 1 glass + 2 tablespoons of flour
• 1 teaspoon of vanilla extract 
• fruit

Optional ingredients:

• powdered sugar, to sprinkle the top

Preparation:

1. Put the whites in a mixer's bowl, beat for 3-5 minutes to get soft (not stiff!) foam.
2. Take powdered sugar and flour, mix it. Then, slowly, one tablespoon after another, mix it with egg whites, stiring gently. Add butter (remember that it needs to be cold), vanilla extract and mix till it links.
3. Take muffin tins (either silicone or metal ones - but if metal - paper muffin cases are necessary*) and put the dough inside every tin. Then, put some pieces of fruit inside** (3-6 pieces, depending on the size of the fruit and the size of the tin)
4. Bake in 170C for 20-25 minutes (to the dry toothpick)
5. Cool down, optionally sprinkle with powdered sugar.
6. Bon appetit! :)

* It is also possible to grease the tin with butter and sprinkle with flour.
** It is perfectly okay to put a lot of fruit in them - the dough will manage to cover them anyway.

smile ;)

Muffin cake with seasonal fruit and meringue

There is one, particular muffin recipe that I do love. The dough is soft, fluffy, it melts in your mouth. And I thought about a cake made of that recipe, with seasonal fruit... and some my private topping ideas...and it appeared to be delicious :) worth trying :) 

The recipe for the dough comes from: http://www.kwestiasmaku.com/zielony_srodek/maliny/babeczki_z_malinami/przepis.html

Ingredients:

• 300 g of butter
• 2 glasses of sugar
• 1 glass + 2 tablespoons of potato flour
• 4 teaspoons of vanilla extract
• 6 small eggs or 4 big ones
• a pinch of salt
• 1 tablespoon of water
• 3/4 glass of flour
• 1 teaspoon of baking powder
• fruit - blueberries, strawberries, raspberries, etc

Top:

• 2 packagings of budyn (or 2x ingredients from this recipe)
• 2 teaspoons of lemon juice
• 1-2 packaging(s) of ready-made meringue (of course you can use your own, home made if you wish)

Preparation:

Base, the dough:

1. Take a bigger pot. Cutting butter into smaller pieces, put it inside. Melt on a low heat (2-4 minutes or shorter if it starts burning). 
2. Take it out of the stove. Add sugar, potato flour, vanilla extract, a pinch of salt and 1 tablespoon of water. Stir quickly to make it link. Cool down.
3. Add eggs - one after another, stiring after every egg. Add flour, baking powder, stir.
4. Take a rectangular pan, put the dough inside, distribute all over the form.
5. Add fruit - all over the cake.
6. Put in the oven for around 30-45 minutes on 150-170C, till it gets golden colour. (I set 160C).*! Check, using a toothpick, if the cake is ready.
7. When done, cool down.

Top:

1. Prepare 2 ' budyń ' as the packagings (or recipe - double it) says. When ready, add 2 teaspoons of lemon juice, stir. Pour it on the cake, distribute all over the cake.
2. Sprinkle with meringue (try to choose meringue that has no additional flavour)
3. Sprinkle with fruit.
4. Keep in the fridge.
5. Bon Appetit ! :)

*Keep looking - every oven works differently (mind that some ovens tend to burn some parts - for example things that are at the back of the oven) don't let it get gold too fast, because the inside will be raw.

Semifreddo cake a'la Tiramisu

A few days ago, I was asked to prepare a Tiramisu... of course I will do it! my pleasure! But... it's summer.. it's so hot outside... and Tiramisu has a lot of cream which tends to melt... I found a brilliant, refreshing and delicious solution... ;) 

Recipe comes from: http://www.kwestiasmaku.com/desery/semifreddo/torcik_semifreddo/przepis.html but there are a lot of my private changes, as this recipe skips some more or less obvious activities. 

Ingredients:

• 3 eggs 
• 1/2 glass of sugar 
• 250g of mascarpone 
• 4-5 drops of vanilla extract 
• 1 teaspoon of lemon peel 
• 1-2 packagings of ladyfingers 
• 50-70 ml of chocolate/amaretto liqueur or a couple of drops of almond extract 
• cocoa and instant coffee (for sprinkling every tier) 

Optional ingredients - for a strawberry sauce: (I skipped that part and added caramel sauce): 

• 500 g of strawberries (either frozen or fresh) 
• some sugar for the taste* 
• 1 teaspoon of corn flour melted in 2 tablespoons of water 
• 1 teaspoon of lemon juice 

*start from 2 tablespoons, taste, add more.

Preparation:

Strawberry sauce:

1. Defrost strawberries if frozen. Put in a pot, add sugar, boil for 7 minutes. Sieve. 
2. Add flour, boil, add lemon juice, boil. 

Semifreddo:

1. Take a loaf pan, put baking paper inside, so that some of it sticks out of the loaf pan. Put it in the freezer. 
2. Peel the lemon, squeeze, to get the juice, put aside. 
3. Separate egg yolks from whites, put in two different (quite big) bowls. 
4. Mix yolks with sugar on the highest rotation power of the mixer, till it gets smooth. 
5. Keep mixing - add mascarpone, vanilla extract and lemon peel. 
6. Beat the whites (around 7 minutes) 
7. Add whites to yolks. Stir gently. 
8. Take the loaf pan out of the freezer. 
9. Put the first tier of ladyfingers inside. Add some liqueur/almond extract*. Put some cream, sprinkle with cocoa and instant coffee. 
10. Repeat all the steps from 9 - ladyfingers, liqueur/extract, cream, cocoa+coffee. 
11. Put the foil on the top and put the cake into the freezer for at least 8 hours. 
12. Max 30 minutes before giving the cake to your guests, take as many portions as you need and put them in the fridge. The rest of the cake remains in the freezer. 
13. Add some sauce if you wish - caramel, chocolate, strawberry, raspberry, etc. 
14. Bon Appetit!

Yoghurt pancakes

Delicious! Mouth-watering, soft, melting in your mouth. I will never ever make casual, classic pancakes again. These are absolutely brilliant! A definite must-do. Perfect for the entire day - either breakfast, dinner or supper.
Enormous thanks for http://www.kwestiasmaku.com/kuchnia_polska/placki/placki_jogurtowe_z_truskawkami/przepis.html for the recipe.

Ingredients:

• 250 g of natural yoghurt (or greek one)
• 2 big eggs (or 3 smaller)
• 2 tablespoons of oil or melted butter
• 2-3 tablespoons of sugar
• 1 + 1/3 glass of flour
• 2 teaspoons of baking powder
• a pinch of salt
• some sliced strawberries

Optional ingredients = decoration:

• Powdered sugar
• strawberry mousse
• caramel sauce
• whipped cream

Preparation:

1. In a bowl, mix or stir: yoghurt, eggs and oil. 
2. Add sugar, flour, baking powder and salt. 
3. Keep stiring till all the ingredients mix (smooth consistency -  (no lumps)
4. Take the frying pan. Preheat with some oil (around 2 tablespoons).
5. Prepare your pancakes on a very low heat, so that you won't burn them.
6. Put one, full tablespoon of dough on the frying pan. Distribute it on the frying pan (just make that tablespoon wider, thinner on the frying pan). 
7. Leaving some space, put another. 
8. After around 30 seconds, put 2-3 slices of strawberry. 
9. Using a fork or spatula, check whether they are gold on the other side. If gold, turn around. Check again, if gold. If yes - take them off the frying pan.
10. Decorate with anything you want.
11. Bon appetit!

Summertime cheesecake

A very tasty mix of 2 recipes + my own creativity :) 

Fresh, light, non-baking cake, perfect for a summertime coffee in a green, blossoming garden.

One recipe comes from this website and just the 'appearance' idea from this one.

Ingredients:

• 4 packagings of ladyfingers
• 2 tins (400 g each) of coconut milk
• 1 kg of creamy quark (the one for cheesecakes)
• 1/2 - 3/4 glass of sugar
• 6 teaspoons of gelatin
• strawberry jelly
• strawberries, blueberries for decoration

Optional ingredients:

• 80 ml of Malibu liqueur
• whipped cream

Preparation:

1. Take a spring pan. Grease it, put baking paper on the bottom. Put some ladyfingers on the bottom (only one tier).
2. Open the tins with the coconut milk. Fill the entire glass with part of it and the rest of the coconut milk pour to the bigger bowl, add quark, sugar and liqueur. Stir.
3. Take the glass with coconut milk and pour it to the pan. Add gelatin and heat on low heat, stiring all the time till the gelatin melts. Do not boil.
4. Take a big bowl, put the coconut milk with gelatin inside and partially add the mix from the other bowl with quark, stiring all the time so that everything links. Pour it to your springpan with ladyfingers on the bottom.*
5. Put it in the fridge for 10-20 minutes. Keep checking what's going on. If ladyfingers are on the top, using a spoon, plundge them in. The quark-substance gets thicker.
6. Leave the cake in the fridge. Prepare the jelly as the packaging says. 
7. Stir, cool it down, so that you get cold liquid.
8. Pour the jelly on your cake. Leave, so that it solidifies. (Keep checking by shaking gently the spring pan)
9. Put the fruit on the top. You can add whipped cream on the top as well.
10. Keep in the fridge, so that it completely solidifies (5 hours - entire night)
11. After that time, open the sides. If the cake is sticky - then just stick the ladyfingers. If not - apply some whipped cream on the sides and then stick the ladyfingers.**
12. Bon Appetit :)

* Don't worry if ladyfingers don't stay on the bottom after adding quark-substance.

Strawberry-lemon muffins

Fresh, soft, mouth-watering muffins with seasonal fruit - strawberries :) lemon + strawberries = a perfect match :) I do recommend. Even children should be smitten with them :)

Ingredients:

• 1,5 glass of flour
• 1,5 teaspoon of baking powder
• 115 g of butter
• 3/4 glass of sugar
• 2 big eggs
• lemon peel made from 2 lemons
• 1 tablespoon of lemon juice
• 1/2 glass of buttermilk or kephir or 12-18% sour cream
• 1-1,5 glass of strawberries
• ready made icing sugar (you can use self-made from this recipe)

Preparation:

1. All the ingredients should be in a room temperature. 
2. Sieve the flour and the baking powder into a bowl. Put aside. 
3. Put the butter and sugar in a food processor's bowl and using a mixer, mix it till it gets bright and smooth. 
4. Add one egg, mix till it links. Add another egg, mix again till smooth. Add lemon peels and lemon juice, mix. 
5. Taking turns, add a little flour and a little sour cream to the dough, stir after adding every ingredient till it links with the dough, using a tablespoon. Continute, till both ingredients finish. 
6. Take you muffin forms, put paper muffin cups inside (if your muffin form is made of silicone, you don't have to put paper muffin cups). 
7. Put the dough to every muffin cup to its 3/4 height (or less, not more) 
8. Put in every muffin 3-5 pieces of strawberry. Don't worry if they stick out of the muffin dough.
9. Bake in 180C for 20-25 minutes. Using a toothpick, check whether your cupcakes are ready or not. Read how to do it HERE.
10. Cool them. 
11. You can decorate your muffins with icing sugar, either ready-made or you can prepare your own. 
12. If ready made - follow the instructions on the packing (boil the packing), cut a small hole in the packing, and making round moves slowly pour the icing on every muffin. 
13. Home-made icing sugar here. 
14. Bon appetit!