Butter marzipan cookies ‘two’ shaped

These shortbread cookies I baked in the shape of ‘2’ for my son’s second birthday. You can bake them of course in a different shape. There are easy and quick to prepare and not so common like just butter cookies. Almond flour gives them a new quality taste marzipan like. This is perfect treat for children – not too fat, not too sweet, funny and small enough to match little hands. In our house they disappeared without trace. Enjoy!


the amount depends on cookie cutter size



  • ½ cup butter, softened
  • ½ cup icing sugar
  • 1 egg
  • 1 teaspoon almond extract
  • pinch of salt
  • 1 ¼ cups cake&pastry flour
  • 100 g almond flour


  • ¼ cup icing sugar
  • 1 tablespoon warm water
  • your favourite sprinkles

In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and almond extract, mix together. Add salt and almond flour. 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.

Line the baking tray with paper parchment. Preheat oven to 350°F (180°C).

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick square. Cut off desired shapes. Place cookies on the baking tray and store in the fridge until the oven is not ready. Bake for 10-12 minutes until golden brown in colour. Cool completely.

Make icing: mix the icing sugar with water until smooth. Cover each cookie with icing and sprinkle with sprinkles.


Category: Cookies.

Tags: Almonds, marzipan.

Prinsess Tårta

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



  • 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.

Banofee popsicles

Homemade, healthy ice cream tasted like banofee pie. Just to remind: banofee has crackers crunch base, caramel layer, bananas and whipped cream on the top. These ice pops have the same ingredients and simulate the pie’s taste. They are fatless and egg-free and have large batch of fruits and yogurt. My children are crazy about 'cause what would be better than ice cream made of candies? Enjoy!


12 ice pops



  • 2 frozen bananas*
  • 1 cup fullfat yogurt (plain or vanilla)
  • ¾ cup whipping cream
  • 180 g sof caramels (I used Soft Caramels Werther’s Original)
  • 2 tablespoon milk
  • 2 tablespoon crushed crackers
  • 50 g  (1½ oz) dark chocolate



*Peel bananas and divide in three part each. Place in a plastic container and put into the freezer for 4-5 hours. 

Frozen bananas and yogurt place in a blender and blend until smooth. Melt caramels with milk over low heat.  In the bowl of a stand mixer whisk cream until stiff peaks forms. Pour the cream over banana-yogurt mixture and gently mix with rubber spatula until combined. Gradually add melted caramels still mixing. Caramels have to be warm and some of them will be combined with mixture and some will set creating pieces of caramel. That is fine. Spoon ice cream mixture into molds, put the stick in each and sprinkle with crashed crackers.  

Before serving melt the chocolate, set aside to cool slightly but do not let to set completely. Remove ice pops from molds. Place the chocolate  in a piping bag and drizzle over popsicles.




Category: Desserts/icecream.

Tags: banana, caramel, glutenfree, yogurt.

Chia and pomegranate angel food cake

Angel food cake is a cake made without egg yolks. The cake is very white inside so called ‘angel’. The cake is very light and gentle because egg whites and the lack of any fat create foam transformed after baking to cotton candy like texture. My angel has freckles made of chia which gives some crunch to the soft cotton cake and very subtle pomegranate taste. Pomegranate seeds outside give desired sourness to this sweet dessert. Enjoy!


tube pan 8-9 inch



  • 7 tablespoon plain (all-purpose) flour
  • 1 tablespoon corn flour
  • ¼ teaspoon salt
  • ¾ cup (150 g) caster sugar
  • 5 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh pomegranate juice
  • 1½ tablespoon chia seeds

 Pomegranate icing:

  • 1 tablespoon fresh pomegranate juice
  • ½  cup (100 g) icing sugar
  • seeds from 1 pomegranate



Preheat oven to 350 °F (180°C) and grease pan with butter and dust with flour.

In a small bowl mix together flour, corn flour, salt and half of the caster sugar. In a bowl of a stand mixer whisk the egg whites until foamy. Add the cream of tartar and whisk until soft peaks form. Gradually add the remaining caster sugar and whisk until the mixture is stiff and glossy. Add vanilla extract and pomegranate juice and gently mix until combined. Using a rubber spatula fold in the flour mixture until combined. Pour the batter into the prepared pan and smooth the surface. Bake for 35 minutes, until golden and firm to the touch. Cool for 1 hour in pan, then transfer onto a wire rack.

Icing: whisk together the icing sugar and pomegranate juice until combined and smooth. Drizzle the icing over top of the cake and let it stream down. Scatter over the pomegranate seeds.




Category: Tea and bundt cakes.

Tags: chia, pomegranate.

Ginger chocolate tart

Today easy but tasty chocolate tart. The chocolate filling is really creamy and rich but still light. Addition of ginger makes this tart more interesting and a little spicy. The base is made of crushed biscuits instead of pastry however it could be replaced by homemade ginger shortbread. The whole dessert is simply but sophisticated. Enjoy!


tart pan 10 inch



  • 300 g ginger biscuits
  • ¼ cup + 1 tablespoon (70 g) butter, melted


  • 340 ml milk
  • 150 g (5½  oz) dark chocolate, chopped
  • 3 egg yolks
  • ½ cup (100 g) golden caster sugar
  • 6 tablespoons corn starch
  • 2 teaspoons vanilla extract
  • 1 stem (thumb size) fresh ginger, finely chopped


  • dark cocoa to dust



Preheat oven to 350°F (180°C).

Make the base: in the food processor chop biscuits until form crumbs. Add the melted butter and combine until the mixture looks like wet sand. Spoon the crumbs into the pan (base and sides).  Bake for 10 minutes, then set aside to cool.

Make filling: place the milk and chocolate in a medium saucepan and cook until chocolate is melted. In a medium bowl whisk together egg yolks, sugar, corn starch and vanilla extract until fluffy. Gradually add the chocolate mixture mixing until combined.

Cover the cooled biscuits base with chopped ginger. Pour the chocolate filling over the ginger. Bake for 35 minutes until set. Leave to cool then place in the fridge for overnight.

Dust with dark cocoa before serving.




The recipe is based on "Eric Lanlard's Afternoon Tea" but changed by me.

Category: Pastries/tarts.

Tags: chocolate, ginger.