Recipes

Bilberry (European Blueberry) jam and meringue shortcake

Apple shortcake with meringue and elderberry jam

Cheesecake with white chocolate and bilberry (European blueberry) jam

Raspberry muffins

Tartlets with mascarpone and chokeberry jam

Preparation

1. Start by preparing the crust. Put all ingredients into a bowl. Quickly knead together a dough (if it turns out too loose add more flour and if it’s too crumbly add a bit of sour cream). Put in the fridge for 30 minutes.
2. Grate the cold dough on a vegetable grater directly into a 25-28 cm cake pan lined with wax paper making a crust and bake at 170°C for 20 minutes until golden brown.
3. After cooling it’s time to start to whip the egg whites. When they are stiff add the sugar and mix for another 5 minutes until the sugar dissolves. Next, add the pudding mixing slowly until everything is well incorporated. In the end add the oil and mix slowly until everything is smooth.
4. Onto the baked crust put a layer of bilberry (European blueberry) jam and then top it with the meringue shaping it into an “angry sea”. Put into an oven pre-heated to 170°C and bake for 1 hour.

Preparation

1. Start by preparing the crust. Put all ingredients into a bowl. Quickly knead together a dough (if it turns out too loose add more flour and if it’s too crumbly add a bit of sour cream). Put in the fridge for 30 minutes.
2. After cooling use the dough to cover the sides and bottom of a 21 cm cake pan. To prevent the dough from sliding down from the sides it must be well cooled in the fridge and weighed down using ceramic marbles or some beans. Bake the crust for 20 minutes until golden brown.
3. Cut the apples into small pieces and sauté in a frying pan with the sugar.
4. Onto the cooled crust layer the apples with the jam and then whip the egg whites adding the sugar and mixing for about 7 minutes. Next, reduce the mixing speed and add the almond flakes. Top the apple/jam layers with the finished meringue and bake at 180°C for 30-40 minutes.

Preparation

1. Put the two types of cheese, eggs and sugar in a bowl and mix thoroughly.
2. Add the cooled dissolved chocolate to the cheese filling and mix together well.
3. Pour the filling into a 21 cm cake pan.
4. Using a teaspoon add pats of the jam and then mix throughout the entire surface with a toothpick. Bake at 170°C for 50 minutes.

Preparation

1. Pre-heat the oven to 170°C. Line the muffin pan with paper muffin cups.
2. Cut the butter into smaller pieces and put into a sauce pan. Melt it on medium heat and bring to a boil. Reduce heat and simmer for about 2 minutes until it turns golden and becomes aromatic.
3. Take off heat, add sugar, potato starch, vanilla extract or vanilla sugar (optional), a pinch of salt and 1 tablespoon of water. Quickly mix everything together to make a smooth paste.
4. After it cools, one by one add the eggs, mixing them in quickly. When it becomes thick and glossy add sifted flour and baking powder, mix for about a minute. Mix in the coconut or almonds.
5. Fill the muffin cups to about 2/3 of their volume with the dough and put in a teaspoon of jam into each one covering it with the dough. Put into a pre-heated oven baking for about 20 minutes (a bit longer if the muffins are larger) until they rise and an inserted toothpick comes out dry. Be careful not to over bake the muffins. It’s better to take them out earlier before the dough has completely set. Take out of the oven and put on a cooling rack to cool.

Preparation

1. Put all the ingredients for the crust in a bowl. Quickly knead together a dough (if it turns out too loose add more flour and if it’s too crumbly add a bit of sour cream). Put in the fridge for 30 minutes.
2. Next, roll out the dough and line the tartlet tins with it. Poke the crusts with a fork.
3. Cover with wax paper and put into an oven preheated to 200°C for 10 minutes. After that time remove the paper and bake for 10 minutes more until the crusts turn golden brown. Take out and cool.
4. Cream filling: Whip the cream until stiff and continuously mixing add the powdered sugar. Add the mascarpone cheese folding it in gently being careful not to let the filling separate.
5. Fill the crusts with the cream filling.
6. Put a bit of jam in the middle of every tartlet. Dust with a little coco powder.
7. Cool in the fridge for about 2 hours.