• It is a baked cheesecake placed on a shortbread base and encompasses by shortbread boundary. Whole raspberries lie on the bottom and are hidden in beetroot filling. During the baking they will come apart and give raspberry’s smell and taste to the cheese mixture. One small beetroot is responsible for this beautiful colour and unusual flavour. You can feel its taste but together with raspberries becomes new quality in this sweet dessert. Enjoy!

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round springpan 8 inch

     

    Shortbread base and boundary:

    • ½ cup + 2 tablespoons (150 g) butter, softened
    • ¼ cup + 1 tablespoon icing sugar
    • 1 egg
    • 2 cups cake&pastry flour

    Cheese mixture:

    • 250 g cream cheese, softened
    • 125 g mascarpone cheese
    • 100 ml whipping cream
    • 1 small raw beetroot, peeled
    • 3 eggs
    • ¾ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 100 g fresh raspberries

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

    Peel the beetroot and grate on the smallest mesh of vegetable grater. Mix together all ingredients of cheese mixture (except raspberries) with a spoon or shortly with electric mixer (do not mix too long because the air in the mixture causes in pushing down in the middle after baking).

    Preheat oven to the 325°F (170°C).

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Fill the pan (base and sides) with prepared pastry and press with your fingers to place properly. Arrange raspberries on the base in the shape of a round close to the sides of the pan. Pour the cheese mixture in the center and let it expand to the sides. Bake for 50-60 minutes. Baked cheesecake should be set on its whole surface. Cool in the pan about 1 hour and then place in a fridge for overnight. Next day remove from the pan and decorate with fresh raspberries before serving.

     

     

    Category: Cheesecakes.

    Tags: betroot, raspberry.

  • The cake mixture for these waffles has a secret ingredient which gives softness and fluffy texture: buttermilk. You can make them in classic version as plain and get yummy traditional waffles. I decided to try new way and added fruit powder (ground freeze-dried fruits) and the result was really impressive. Only one tablespoon is enough to get fantastic fruit taste and beautiful colour of waffles. I used freeze-dried blueberries and raspberries and my waffles tasted like fresh blueberries and raspberries. You need only a bit of icing sugar and fruity dessert is ready. Enjoy!

     

    12 waffles

     

     Ingredients:

    • 1 ¾ cups flour
    • 3 tablespoons sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 ¾ cups buttermilk
    • 2 large eggs
    • ¼ cup butter, melted
    • 2 tablespoons fruit powder (I got 1+1 blue- and raspberries)

     

    In a medium bowl mix together flour, sugar, baking powder, soda and salt. In a separated bowl beat together buttermilk, eggs and melted butter. Pour wet ingredients over dry ingredients and mix well until combined. At this point I divided the mixture to two bowls to have waffles in two tastes. I mixed one half with blueberry powder and the second with raspberry powder. You may have also waffles in only one taste by adding 2 tablespoons of one fruit powder to the whole mixture.

    Set aside both mixtures for 5 minutes to rest. Preheat waffle iron and  grease according to manufacturer’s instructions.

    Cook each batch of waffles for 6-7 minutes. Serve dusted with icing sugar.


     

    Category: Desserts/ice cream.

    Tags: blueberry, raspberry.

  • The cake ‘gift’ I made as a gift for my daughter’s birthday. It looks eye-catching and surprisingly but it is really easy in preparing. The topping is made of raspberries instead of heavy and sweet buttercream or sugar icing. Inside is chocolate cake with malted milk powder which slightly diversifies the taste and the top is covered with thin layer of chocolate ganache (as few as needed to glue raspberries), you can also use jam. The cake is very yummy and do not soil hands what is a big advantage on children’s party. Enjoy! P.S. The bow is edible too.

     

    square pan 8x8 inch

     

     Ingredients:

    • ¾ cup butter
    • ½ cup + 2 tablespoons sugar
    • ½ cup golden sugar
    • 3 eggs
    • 1 cup + 2 tablespoons all purpose or cake flour
    • 2 teaspoons baking powder
    • 7 tablespoons malted milk drink (powder)
    • 7 tablespoons cocoa powder
    • 1 cup milk

    Topping:

    • 100 g dark chocolate
    • 1 teaspoon butter or plant oil
    • 500 g raspberies
    • 50 g sugar fondant

     

    Grease pan and line the bottom with parchment paper. Preheat oven to 350°F.

    In a medium saucepan place malted milk drink powder and cocoa powder and pour the milk over. Stir and heat gently until boiled and started to thicken. Remove from the heat and let cool. In a bowl of a stand mixer beat butter and both sugars until light and fluffy. Add eggs, one at the time and beat well after each addition. In separated bowl mix together flour and baking powder. Add to the butter-eggs mixture alternate with chocolate milk mixture. Mix until well combined. Once the mixture is ready spoon the batter into prepared pan. Bake for 25 minutes, then lower the oven’s temperature to 325°F and bake for further 15 minutes (until the wooden skewer inserted into the centre comes out clean). After baking leave in pan for few minutes then transfer to the wire rack to cool completely.

    Make topping: melt the chocolate in double boiler or microwave. Add butter or oil and mix. Set aside to cool and thicken. Meanwhile make the bow. Roll out the fondant to 1/10 inch thickness. Cut off three strips 1 inch wide and 8 inch + double high of the cake length.

    Place the cooled cake on the serving plate and spread the thin layer of chocolate ganache over the top and all sides. Place two strips over the middle of the cake, perpendicularly to each other. Form the third strip into a bow and place in the middle of crossing strips. Fulfil all empty spaces between the strips with raspberries (standing them vertically and tight). Place raspberries on sides of the cake too.


     

    Category: Layered.

    Tags: chocolate, cocoa, raspberry.

  • Linzer torte is a famous Austrian tart from the city Linz. This is probably the oldest cake in the world because was found its recipe from the year 1653. The tart is not complicated at all however the recipe is composed of more ingredients than usual tart’s recipe. The shortcrust pastry is very crisp and contains ground almonds (or nuts, often hazelnuts), lemon zest and juice and cinnamon. Maybe it is a little surprising but trust me – very yummy. The filling is made of fruits in the shape of puree or thick jam (mostly redcurrant, plums or raspberry). The top always is decorated with lattice. This dessert looks wonderful on the table and tastes perfectly. Enjoy!

     

    tart pan 10 inch

     

     Base:

    • ½ cup + 1 tablespoon butter, softened
    • ½ cup granulated sugar
    • 1 egg yolk
    • zest of 1 lemon
    • juice of ½ lemon
    • ¼ teaspoon salt
    • ¾ cup all-purpose flour
    • 1 ½  cup almond flour
    • ½ teaspoon cinnamon

     Filling:

    • 350 g raspberries (fresh or frozen)
    • ½ cup + 2 tablespoons sugar
    • 2 tablespoons corn starch

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg yolk, mix together. Add lemon juice and zest and salt, mix well. In a separated bowl mix together flour, almond flour and cinnamon. Add flour mixture to the butter mixture still mixing on medium speed until the dough forms a ball. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for 1- 2 hours.

    Prepare filling: place raspberries and sugar in a small saucepan. Simmer until sugar is dissolved and raspberries become puree (about 10 minutes). Remove from the heat and mix in corn starch. Mix quickly to avoid lumps forming. Set aside to cool and thicken.

    Place cooled pastry on a lightly floured surface and divide to 2/3 and 1/3. The bigger part roll out into 1/5 inch thick circle. Fill pan with prepared pastry and press with your fingers to place property. Place the filling evenly onto the pastry base. Roll out the remaining pastry into 1/5 inch thick rectangular and cut into ½ inch wide strips. Place the strips on the top of filling in the shape of lattice (one layer in one way then second layer perpendicular on the first, not entwined). Place the tart in the fridge as long as you preheat the oven to 350°F. Bake tart for 45 minutes. Cool in the pan, dust with icing sugar before serving.

     

     

     

    Category: Pastries/tarts.

    Tags: almonds, cinnamon, lemon, raspberry.

  • Truffles made of white chocolate which I transformed into liquorice chocolate by adding liquorice syrup. These truffles are soft and delicate, they taste sweet like chocolate and herbal like liquorice. The flavour is subtle and sophisticated and there is nothing of herbal bitterness. The cover made of freeze-dried strawberries and raspberries completes perfectly the taste – sour for the first bite and sweet-herbal for the second. Enjoy!

     

    about 25 pieces

     

    Ingredients:

    • 100 ml whipping cream
    • 200 g white chocolate
    • 3 tablespoons liquorice syrup (recipe here)
    • 3 teaspoons ground liquorice root

    Cover:

    • 2 tablespoons freeze-dried strawberries powder
    • 2 tablespoons freeze-dried raspberries powder

     

     

    Place in the saucepan cream, liquorice syrup  and liquorice powder. Heat until hot. Remove from the heat, add chopped chocolate and set aside for 5 minutes. Stir until smooth. Cool 2-3 hours in the fridge. The mixture will become thick.

    Line a baking sheet with parchment paper. Spoon onto the tray small portions of chocolate mixture (walnut size). Cool in the fridge for 30 minutes. Remove from the fridge and shape by hands each portion into regular ball. Cool in the fridge or freezer for the next 30 minutes.

    Cover each ball with fruit powder (one batch in strawberry, second batch in raspberry).


     

    Category: Desserts/icecreams.

    Tags:chocolate, glutenfree, liquorice, raspberry, strawberry.

  • This popular Danish tea-cake is easy and tasty hence it is baked often. In dough mixture are lemon juice and zest and marzipan together which gives very interesting sweet-sour taste effect. The texture is subtle but moist. Traditionally is topped with thick lemon icing but I tried the combination with raspberries and it works. Very tasty cake that disappeared by us on the first day. Enjoy!

     

    sandwich pan ø 8 inch

     

    Ingredients:

    • 2/3 cup (150 g) butter, softened
    • ½ cup + 1 ½ tablespoon (120 g) sugar
    • 100 g  raw marzipan mass (store bought or homemade – recipe here)
    • 3 eggs
    • 1 egg yolk
    • 1 cup minus 1 tablespoon (150 g) all purpose flour
    • 1 teaspoon baking powder
    • pinch of salt
    • juice and zest of 1 middle size lemon

    Raspberry glaze:

    • 100 g raspberries (might be frozen)
    • 2 tablespoons granulated sugar
    • 1 teaspoon gelatine
    • 1/3 cup (50 g) icing sugar
    • 2 tablespoons warm water

     

     

    Grease and line pan with parchment paper. Preheat oven to 325°F.

    In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add grated or finely chopped marzipan, beat again. Add eggs and egg yolk, one at a time, beating well after each addition. In a separated bowl mix flour, baking powder and salt. Gradually add flour mixture to the butter mixture still mixing. Add lemon juice and zest, mix until combined. Pour dough mixture into prepared pan.  Bake for 50-55 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.

    Make the glaze: place raspberries and 2 tablespoons sugar in a saucepan and heat until sugar has dissolved and fruits become pulp. Meanwhile place gelatine in a small bowl and cover with cold water. Leave for 5 minutes then heat In microwave or double boiler until is dissolved. Stir liquid gelatine In warm raspberry mixture and mix. Set aside to cool slightly and starts to thicken. In a separated bowl beat together icing sugar and water until smooth, thick but still liquid. Pour raspberry mixture over the top of the cake. Make sugar icing swirl over it. After few minutes they will set and infiltrate each other creating decorating pattern.


     

    Category: Tea- and bundtcakes.

    Tags:lemon, marzipan, raspberry.

  • Some time ago I have posted the recipe for classic Palets Breton – French sugar cookies. They are quite big, crunchy but not flaked, butter-y biscuits. Today I am presenting a new modified version – raspberry biscuits with raspberries. I used freeze-dried fruits which give the whole flavour and value of raspberries without water. Cookies taste raspberry, are crunchy, butter-y and yummy. Enjoy!

     

    24 cookies

     

    Ingredients:

    • 3 egg yolks
    • ½ cup sugar
    • ½  cup butter, softened
    • 1 ¼ cup plus 1 tablespoon flour
    • 1 tablespoon powdered freeze-dried raspberries
    • 1 teaspoon baking powder
    • 2 pinches of salt
    • 3 tablespoons freeze-dried raspberries torn into small pieces

     

     

    In the bowl of a stand mixer place egg yolks and sugar and beat until light and fluffy. Mix in butter. In a separated bowl mix together flour, powdered raspberries, baking powder and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and divide into two equal pieces. Roll each on a floured surface with your hands to shape a jelly- roll such 2 inch in diameter. Pretty shaped rolls wrap in a cling film (separated) and place in the fridge for 2 hours or overnight.

    Preheat oven to 350°F and line a large cookie tray with parchment paper.

    Once the roll is cooled becomes to be stiff and easy to cut. Slice rolls into 3/8 inch wide slices. Place cookies onto the prepared tray. Do not keep them very tight because they will significantly rise in the oven. Bake for 20 minutes until golden in colour with slightly darker edges. Cool on a wire rack.


     

    Category: Cookies.

    Tags:raspberry.

  • If you like to eat some cake for Sunday treat this one is perfect. The combo of dark chocolate and raspberries is really delicious. Gooey chocolate cake, tender fruits and crunchy nuts – everything is inside. Very quick to prepare and very easy – just mix ingredients together. Little effort big taste. Enjoy!

     

    9x13 inch pan

     

     Ingredients:

    • ½  cup butter
    • 2 oz dark chocolate, chopped
    • 2/3 cup sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour
    • ½  teaspoon baking powder
    • ¼ teaspoon salt
    • ½  cup chopped cashew nuts
    • 1 cup fresh raspberries
    • icing sugar for dusting

     

     

    Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

    In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Add eggs, sugar and vanilla. Beat lightly with a fork just until combined. In a separated bowl stir together flour, baking powder and salt. Add flour mixture to the chocolate mixture, stirring just until combined. Stir in cashew. Spread batter evenly into the prepared pan. Tear raspberries into small pieces. Pour raspberries over the dough and press lightly. Bake for 30 minutes. Cool in pan.

    Take out the cooled cake from the pan and remove parchment. Dust the top with icing sugar before serving.

     

     

     

    Category: Brownies.

    Tags: cashew, raspberry.

  • That is an easy dessert in fact. There are only three ingredients and not much work required. Raspberry mousse is delicate and light as a cloud and what is most important – not made of sugar. Glazed with dark chocolate which gives some sweetness and more intensive taste. Beehives could be served directly on the plate or placed on a biscuit. I choose glutenfree almond cookies which perfectly match the mousse. Enjoy!

     

    12 pieces

     

    Almond cookies:

    • 200 g finely ground almonds (almond flour)
    • 200 g icing sugar
    • 40 g egg whites (of 2 eggs)

     Raspberry mousse:

    • 500 g raspberries (could be frozen)
    • 2 tablespoons gelatine
    • 250 ml whipping cream
    • sugar (or other sweetener) optional

     Glaze:

    • 200 g dark chocolate (55% cocoa or more)
    • 1 tablespoon oil

     

     

    Make cookies: in a bowl of a stand mixer combine almond flour and icing sugar. Add egg whites and beat until the dough forms smooth and firm mixture. Shape it into a ball, wrap in cling film and place in the fridge for 2-4 hours. After this time dust a surface with rice flour and roll out the dough in 1/5 inch thick square. Cut out circles about 3 inch (7.5 cm) in diameter. Place them on a baking sheet lined with parchment paper and bake in the oven preheated to 400°F for 8-10 minutes (until slightly gold). Cool on a wire rack.

    Raspberry mousse: set aside 24 raspberries (if frozen keep them in freezer). Place remaining fruits in a saucepan and heat until become puree.  Pass them through the sieve to discard seeds. You should have about 250 ml raspberry juice. Return to the pan and heat to 80°F. Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Stir in warm raspberry mixture. Now you should decide if you want to add some sugar or other sweetener.

    Beat the cream until soft peaks forms. Gradually pour the raspberry jelly still beating until become stiff mixture.

    Place the mousse in a piping bag with large plain nozzle and pipe spiral beehives onto a baking sheet lined with parchment paper. They should be about 2 3/5 inch (6.5 cm) in diameter. When you make half of the beehive stop for a moment and place inside 2 raspberries one on the other (see the last picture). Place the beehives in the freezer for 1-2 hours.

    Glaze: melt chocolate in a double boiler or microwave. Add oil and mix together. Remove beehives from the freezer and place them on a wire rack placed over flat dish. Pour the chocolate over desserts and place them for 5 minutes into the freezer to set. You can also brush the chocolate with silicon brush. Store in fridge. Place each beehive on an almond biscuit before serving.  


     

    Category: Desserts/icecreams.

    Tags:almonds, chocolate, glutenfree, raspberry.

  • This is one recipe for two bundtcakes: lemon with raspberries and orange with blackberries however you may choose your favourite one and bake one bigger cake. I could not decide between them because both are very yummy. The texture is moist, fluffy and full of fruits. Tangy notes very correspond well with berries creating delicate and flavorous combos. I suppose they will work also with red- and/or blackcurrants. Enjoy!

     

    two small bundtcake pans about 0.8-1 l

     

     Ingredients:

    • ½ cup butter
    • 1 cup sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • ½  tablespoon orange zest
    • ½  tablespoon lemon zest
    • 1 ¼ cup all purpose or cake flour
    • 1 ½ teaspoon baking powder
    • ¼  teaspoon baking soda
    • ¼  teaspoon salt
    • 1 ½ tablespoons orange juice (freshly pressed)
    • 1 ½ tablespoons lemon juice (freshly pressed)
    • 130 ml natural plain yoghurt
    • 10-12 raspberries
    • 10-12 blackberries

    Icing:

    • ½ cup icing sugar
    • 1 ½ tablespoon orange juice (freshly pressed)
    • 1 ½ tablespoon lemon juice (freshly pressed)

     

    Preheat oven to 350°F (180°C). Grease pans and dust with flour.

    In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. With the last egg add vanilla extract. If the mixture looks curdled do not be worried about. In another bowl mix together flour, baking powder, soda and salt. Add the flour mixture to the butter mixture in three batches alternate with yoghurt. Mix until all ingredients well incorporated. Divide the mixture in half. Add to the first half orange zest and orange juice. Add to the second half lemon zest and lemon juice. Spoon the orange dough into the first pan, the lemon into second. Place on the top of orange mixture 6-7 blackberries and press them lightly with the hand to cover a little with the dough. Place on the top of lemon mixture 6-7 raspberries and press them lightly with the hand to cover a little with the dough. Bake for 40-45 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a wire rack.

    Make icing: mix one half of the icing sugar with orange juice until smooth mixture. Make the same with the second half with lemon juice. Pour each icing over the top of correct cake and decorate with remaining fruits.


     

    Category: Fruit cakes.

    Tags: blackberry, lemon,orange, raspberry, yoghurt.

  • It is sophisticated and impressive dessert which usually we can see in a cafe or buy in cake stores. It seems to be complicated to prepare but it is not. Maybe it is not for beginners but if you have some practise in baking you will manage it. This dessert is not easy to explain because In the frozen dome is hidden home made custard with white chocolate and whipped cream. Because of custard this dessert is delicate and velvety even direct from freezer. Glossy glaze on the top is made of one ingredient only. Enjoy!

     

    6 pieces

     

    Base:

    • 6 cookies Palets Breton – recipe here

     Domes:

    • 100 g white chocolate
    • 1 tablespoon sugar
    • 1 egg yolk
    • 1 tablespoon corn starch
    • 100 ml milk
    • 1 tablespoon gelatine
    • 250 ml whipping cream
    • 6 fresh raspberries

     Glaze:

    • 8 tablespoon apricot jam
    • pink food colouring

     

    Chop the chooclate, place in a small heatproof bowl placed on a saucepan with boiling water and stir until melted. Set aside to cool slightly.

    Custard: pour the milk in a medium sauce pan and heat until boil. In a bowl beat the egg yolk with corn starch and sugar until light and creamy. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for 4-5 minutes until starts to thicken and bubble. Remove from the heat.

    Place gelatine in a small bowl and cover with cold water. Heat gently softened gelatine in a double boiler or microwave and stir to dissolve.  

    Mix the custard with melted chocolate. Stir in melted gelatine. Cool completely.

    Whip the cream until soft peaks. Mix in the cooled chocolate custard. Divide the mousse into silicone domes moulds filling them half full. Place one raspberry in the center of each mould. Spoon the rest of the mouse into moulds filling them full. Place to the freezer for 4 hours at least or overnight.

    Heat the apricot jam until melted. Pass through the sieve and discard bigger pieces. Return to the saucepan and mix in the food colouring. Remove frozen domes from moulds and place on a wire rack. Pour the glaze over them. The glaze should set in 1 minute. Serve each dome on a biscuit.


     

    The recipe comes from the book 'Afternoon tea'.

    Category: Desserts/icecreams.

    Tags:chocolate, raspberry.