Wednesday, 21 March 2018

Lemon Curd and Raspberry Cupcakes 🍋

The 'Lemon Tree' saga in its deliciousness:

These cupcakes are nice and soft, filled with lemon curd and topped with raspberry buttercream.

for the cupcakes:

Preheat the oven to 180 C

125 g butter - softened
125 g sugar
2 Tbsp lemon zest

1 large egg + 1 egg white
3 Tbsp milk at room temperature

150 g cake flour
1/2 tsp baking powder
pinch of salt

prepare the cupcakes:

1. Beat the butter and sugar together until the mixture is very light.Add the lemon zest and mix again.
2. Add the eggs, one at a time and beat after each addition to fully mixed in the butter.
3. Combine the dry ingredients together.
4. Add the milk and few table spoons of the flour mixture and mix well.
5. Fold in the rest of the flour.
6. Divide the batter into ten baking cups and bake until toothpick comes out dry.

Fill the cupcakes with homemade lemon curd and top them with raspberry butter cream. Decorate with fresh raspberries.

Enjoy them with great company!


Sunday, 7 January 2018

Exotic Fruit Macaron Cheesecake

One cake, that was inspired by this beautiful Yuwa fabric collection.

for the cake:

use one recipe of Genoise Cake
you will need one teacup of strawberry jam at room temperature or slightly warmed, if too hard
you will need 60 ml of strong espresso with 15 ml 'Cointreau' to syrup the middle layer

for the cream cheese icing:

100 g unsalted butter at room temperature
500 g cream cheese at room temperature
140 g sugar
1 tsp lemon juice

600 ml whipping cream

prepare the icing:

1. Beat the butter with half the sugar until creamy and light.
2. Add the softened cream cheese in two portions and beat at low speed after each addition to incorporate well.
3. Add the rest of the sugar and the lemon juice. Beat well to form a foamy light cream. Set aside.
4. In a separate bowl, whip the cold heavy cream.
5. Fold in the whipped cream into the cream cheese icing. Make sure you start with small portions.
6. Use immediately!


1. Cut the baked Genoise in three layers (after well cooled).
2. Place the first layer on a cake plate. Spread half of the strawberry jam on top of the layer.
3. Ice with one third of the cream cheese.
4. Place the second layer and press lightly.
5. Syrup the layer with the coffee and ice with second third of the cream cheese.
6. Top with the third layer of cake and spread the rest of the strawberry jam.
7. Ice with a thin layer of cream cheese and cover the sides of the cake evenly.
8. Cover the sides with grated chocolate (optional) and top the cake with macarons.
9. Store in a refrigerator (if there is something left for storing :)).

Have sweet winter days,