• This is an easy tea cake perfect for using seasonal fruits, today strawberries. I added almond flour to cake mixture and topped the cake with sliced almonds. The combination of almonds and strawberries is great and delicate. The cake is soft, moist and not too sweet. The top of strawberries and sliced almonds is luscious and crunchy at the same time. Icing threads give the proper drop of sweetness. Enjoy!

     

    8 inch round pan

     

    Ingredients:

    • ½ cup butter, soften
    • 1 cup minus 1 tablespoon (180 g) sugar
    • 2 eggs
    • ¾ cup (120 g)  all purpose flour
    • 4 tablespoons almond flour
    • ½ teaspoon pure vanilla extract
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 80 ml Greek yoghurt, natural
    • 1 teaspoon pure almondextract
    • 10-12 strawberries, sliced
    • 1-2 tablespoons sliced almonds

    Icing:

    • 2/3 cup (100 g) icing sugar
    • 2-3 tablespoons whipping cream
    • 1 tablespoon strawberry juice

     

     

    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 eggs, one at a time, beating well after each addition. Add vanilla extract. In a separated bowl mix flour, almond flour, baking powder and salt. Mix yoghurt with almond extract. Stir half of the flour mixture to the egg mixture. Stir in yoghurt. Add the rest of flour mixture and mix well. Pour dough mixture into prepared pan.  Arrange sliced strawberries on the top and sprinkle with sliced almonds.  Bake for 35-40 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 icing: beat cream with icing sugar until smooth, thick but still liquid. Pour over the cooled cake creating thin lattice pattern.


     

    Category: Tea/bundt cakes.

    Tags:almonds, strawberry.

  • 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.

  • The idea for this recipe cames suddenly and spontanously because I had some leftovers from my other bakes. Shortbread base is very easy to roll and form and won’t cause you too much effort. The filling is light, subtle and really creamy. I am usually a big fan of dark chocolate but here the milk one works perfectly. On the top seasonal fruits of your choice but I highly recommend the pairing of chocolate and blackberries. And strawberries… strawberries suit everywhere. Enjoy!

     

    8 x round mini tart pan 4 inch

     

     Ingredients:

    • ½ cup butter, softened
    • ¼ cup icing sugar
    • 1 egg
    • 1 ½ all purpose flour

     Filling:

    • 200 ml milk
    • 100 ml whipping cream
    • 100 g milk chocolate, chopped
    • 2 egg yolks
    • 5 tablespoons granulated sugar
    • 4 tablespoons corn starch

     Topping:

    • fresh strawberries
    • fresh blackberries
    • freeze-dried strawberries
    • icing sugar

     

    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.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off circles slightly bigger than your pans. Fill pans with prepared pastry pieces and place in the fridge.

    Preheat oven to 350°F.

    Make filling: place the milk, cream and chocolate in a small sauce pan and heat until chocolate is melted. Mix to the smooth and plain consistency. In a medium bowl mix together (with a spoon) egg yolks, sugar and corn starch until lightly fluffy. Pour over the chocolate-cream milk stirring continuously. Remove raw pastry pans from the fridge and fill them with prepared filling (which is very liquid) just to the top. Bake for 35 minutes (or slightly longer) until the filling is set on the whole surface. Remove from the oven, cool.

    Slice strawberries and blackberries. Ground or finely chop freeze-dried strawberries. Top half of tartlets with blackberries and strawberry powder. Decorate the second half with strawberries and icing sugar.


     

    Category: Pastries/tarts.

    Tags: Blackberry, chocolate, strawberry.

  • Three-layer cake pink outside, rainbow inside. Vanilla sponge with colourful sprinkles has all rainbow colours and even more. Sponge layers are layered with strawberry mousse and outside mascarpone frosting gives additional dose of fruits with freeze-dried strawberries. For more varied look the frosting has three shades of pink with ombre effect. The whole cake is subtle and clearly strawberry. I made it for my little son’s birthday (yes, he chose pink) and I recommend it as children’s birthday cake (but not only).

     

    3 x sandwich pan ø 7 inch

     

    Sponge:

    • ½ + ¼ cup butter
    • 1 ¼ cup sugar
    • 4 large egg yolks
    • 2 teaspoon vanilla paste
    • 2 ½ cups minus 1 tablespoon cake flour
    • 1 cup shredded coconut
    • 2 ½ teaspoons baking powder
    • pinch of salt
    • 1 cup plus 2 tablespoons milk
    • ¾ cup colourful, small sprinkles

    Filling:

    • 400 g strawberries (fresh or frozen)
    • 250 g cream cheese
    • 4 tablespoons icing sugar

    Ombre mascarpone cream:

    • 500 g mascarpone cheese
    • 150 ml whipping cream
    • 4 tablespoons icing sugar
    • 2 tablespoons powdered freeze-dried strawberries
    • pink food colouring

     

     

    Preheat oven to 350 °F. Grease and line pans.

    Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar until light and fluffy. Add egg yolks  – one at a time and beat well after each addition. With last yolk add vanilla paste. In a separated bowl mix together flour, baking powder and salt. Add flour mixture to butter mixture in three batches alternate with milk, starting and ending with flour. When all ingredients are well incorporated add sprinkles and mix with a rubber spatula. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

    Filling: blend strawberries to the puree. Beat it to the cream cheese and add icing sugar. Beat until smooth mixture. Cool in fridge.

    Ombre frosting: beat mascarpone cheese with icing sugar and strawberry powder. Whip the cream until stiff. Mix it carefully in the mascarpone mixture with rubber spatula.

    Place the first sponge on a serving plate. Spread over ½ strawberry-cream cheese mixture. Cover with second sponge and repeat spreading. Cover with third sponge. Spread mascarpone frosting over the top and sides of the cake.  Divide remaining mascarpone mixture into three. Add to the first part a small amount of pink colouring. Add twice of colouring to the second part. Leave the third part without colour. Spread the darkest part over the bottom part of cake’s sides. Spread the light colour part over the middle part of cake’s sides. Spread the lightest part over the top part of the cake’s sides. Smooth the sides’ surface with wide spatula in order to conjoin colours and interpenetrate each other. Continue smoothing as long as you will receive satisfying result. Decorate the top with fresh strawberries and (optional) flowers.  


     

    Category: Layered.

    Tags:mascarpone, strawberry.

  • This is traditional and most liked Swedish cake named ‘Princess Torte’. You know it probably well from Ikea Restaurant where is for dessert available. There is a light vanilla sponge layered with vanilla custard and whipped cream. In classic version the first sponge is spread with raspberry jam but I exchanged it for fresh strawberry slices. The whole cake is shaped like a dome and covered with sugar fondant or marzipan masse. Very tasty, light and not to sweet – my family love it. Enjoy!

     

    round spring pan 9 inch

     

     Sponge:

    • 4 large eggs
    • 150 g granulated sugar
    • 75 g corn starch
    • 75 g cake flour
    • 1 teaspoon baking powder
    • ¼  cup (50 g) butter, melted

     Vanilla custard:

    • 600 ml milk
    • 1 teaspoon vanilla bean paste
    • 5 egg yolks
    • 100 g granulated sugar
    • 50 g corn starch
    • ¼  cup (50 g) butter, softened
    • 600 ml whipping cream
    • 200 g fresh strawberries, thin sliced

     Top decoration:

    • 450 g ready –to-use store-bought pink sugar fondant
    • 50 g dark chocolate, melted

     

    Make custard: pour the milk and vanilla bean paste in medium sauce pan and heat until boil. In a bowl beat the egg yolks 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. Add butter and mix until incorporated. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

    Make the sponge: heat the oven to 350°F (180°C), grease and line (base only) the pan.

    Place the eggs and sugar into a bowl of a stand mixer and whisk together until pale and fluffy. This should take about 5 minutes and the mixture will look like very thick vanilla ice cream. Fold in the corn starch, flour and baking powder and carefully mix with a spoon or spatula. Fold in the melted butter and mix gently. Pour the batter into the prepared pan and bake for 30 minutes until the sponge is golden and started to shrink away from the side. Remove from the oven and leave to cool in pan. Once is cooled remove from the pan and transfer onto a wire rack.

    Cut the sponge horizontally into 3 equal layers. Place the first layer on a serving plate. Spread a very thin layer of vanilla custard. Spoon 4 spoons of the remaining custard into a piping bag and pipe a border around the edge of the sponge. Place strawberry slices on the custard layer inside the border.

    Whip the cream to stiff peaks. Fold half of the cream into the remaining vanilla custard. Spread a third of this creamy vanilla custard over strawberries. Place the second sponge layer on top and spread the remaining creamy vanilla custard over it. Set the third sponge on top. Spoon the remaining whipped cream over the sponge and spread to cover the top and sides, shaped it to a dome on the top. Chill in the fridge for 1 hour.

    Roll out the sugar fondant and carefully cover the cake. Gently press with hands to fit and smooth over the cake. Cut off the excess of the fondant on the bottom of cake.

    Melt the chocolate and set aside to cool. Place it in a piping bag with small round tip and pipe a spiral starting on the top.

     

     

     

    This is Mary Berry's recipe, however slightly modified by me.

    Category: Layered.

    Tags: strawberry, vanilla.

  • These cookies are baked as a one large shortbread cake and divide into triangle pieces. The cake structure is quite flaky and cookies have to be pretty thick. Strawberries are added twice: as freeze-dried fruit powder and fresh fruits chopped finely. The addition of anise increase the strawberry flavour and give some intriguing herbal tone. Enjoy!

     

    12 pieces

     

    Ingredients:

    • ½ cup softened butter
    • ¼ cup + 1 tablespoon sugar
    • 1 teaspoon pure anise extract
    • ¾  cup all purpose flour
    • 1/3 cup corn starch
    • 3 tablespoons freeze-dried strawberries (powder)
    • 7-8 fresh strawberries chopped finely

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in anise extract, mix together. Add flour with cornstarch and fruit powder and mix on low speed until the dough comes together. Add fresh strawberries and mix gently until incorporated. Transfer dough to a 9 inch tart pan and press to evenly fill up  bottom and sides. Cover and let cool in the fridge for 1-2 hours.

    Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 35 minutes until light brown and set in the center. Remove from oven and immediately re-cut into wedges. Let cool on a wire rack.


     

    Category: Cookies.

    Tags:anise, strawberry.

  • This is not classic fruit cake like sponge with fruits on top. Small pieces of strawberries are one of dough’s ingredients. That causes intensive strawberry taste in every slice of cake and moistness for few days. The cake is easy and quick to prepare in order to have more time to spend outside when warm days come. Enjoy!

     

    bundtpan 9 inch

     

     Ingredients:

    • 2 cups flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • a pinch of salt
    • ½ cup butter, melted
    • ½ cup sugar
    • 1 tablespoon vanilla extract
    • 120 g plain yoghurt
    • 100 g sour cream
    • 200 g strawberries, chopped finely

     Icing:

    • ½ + 2 tablespoon icing sugar
    • 2 tablespoon warm water
    • a drop of pink food coloring

     

     

    Preheat oven to 350°F.

    In a medium bowl whisk the egg with fork. Add sugar, melted butter, yoghurt, sour cream and vanilla extract. Whisk until combined. In separated bowl mix together flour, baking powder, baking soda and salt. Add strawberry, mix carefully. Pour wet ingredients over the flour mixture. Mix until combined. Transfer the dough into the prepared pan and bake for 30-35 minutes. Cool 15 minutes In pan then transfer into a wire rack.

    Icing: beat sugar and water until smooth. Add a food coloring (if desired) and mix. If the icing comes to thick add water (1/2 tablespoon at time). Pour the icing onto cooled cake.

     

     

     

     

    Category:Fruit cakes.

    Tags: strawberry, yoghurt.