• This is ideal dessert for coconut fans. The taste is very coconut-y by multiplication coconut ingredients. The texture is not smooth and creamy like others no-bake cheesecakes but thick and ‘hoarse’ because of shredded coconut and it is similar more to baked kind of cheesecake. To balance huge amount of coconut I made a thin layer of blackberry jelly and plenty of fresh black fruits on the top. The sides of cheesecake are decorated with violas which are edible flowers and add lots of charm however do not have bigger impact for the taste. Enjoy!


    The cheesecake needs to be done the day before because has to spend the night in the fridge to become proper texture.

     spring pan ø 8 inch


    Ingredients for the base:

    • 150 g tea biscuits
    • ¼ cup (60 g) butter, melted


    • 500 g cream cheese
    • 280 ml coco nut cream (I used 23% fat)
    • 1 cup shredded unsweetened coconut
    • 1 ¼ (200 g) cups icing sugar
    • 2 ½  tablespoons gelatine
    • 2 teaspoon coconut extract
    • Violas (flowers) – about 20 pieces (depending on size)

    Blackberry jelly:

    • 200 g blackberries (fresh or frozen)
    • 2 tablespoons sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons gelatine


    • 170 g fresh blackberries
    • Violas (flowers) - optional


    Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

    If you want to make the flowers decoration on the sides line with parchment paper also the sides of your pan (before adding cookie base). Wash flowers (without stems) and when still damp stick them to the paper on sides all around.

    Blackberry jelly: place blackberries, sugar and lemon juice In a sauce pan and heat until start to fall into pieces. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Pour the blackberries into blender and blend until smooth. Add liquid gelatine and mix. Pour over the cookie base and place to the fridge.

    In a bowl of a stand mixer mix together cream cheese, coconut cream, icing sugar, coconut extract and shredded coconut. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Add 1 tablespoon of cheese mixture to the gelatine and mix. Add next 2 tablespoons of cheese mixture and mix. When the mixture looks good and it is not curdled pour it over the bowl with cheese mixture and mix shortly. Spoon the cheese mixture over the blackberry jelly in the pan working carefully in order not to move the flowers. Place to the fridge for overnight.

    Next day remove the cheesecake from the pan and place on a serving plate. Decorate the top with fresh blackberries and violas.


    Category: No-bake cakes.

    Tags: blackberry, coconut, coconut milk, glutenfree.

  • Dandelion is a popular plant taken as a weed. It grows everywhere, especially on groomed lawns. In fact this is underappreciated medicinal plant. All its parts are edible. Roots are used to make healing cordials, leaves are perfect for salads, and flowers.. well, are edible too. I like new experiences in my sweet kitchen so today recipe is for dandelion cake. The taste is not easy to describe. You can detect the lemon taste which is an ingredient here but I would call it: Summer taste. The perfect describing. You may imagine you have a piece of sunny day on your plate. The petals also give the uncommon texture to this cake. It is a kind of crunch but the same way as for instance shredded coconut. It is kind of tender crunch although I know it sounds weird. Try this amazing cake and enjoy! I already started to love it.


    standard loaf pan



    • 1 cup (225 g) butter, melted
    • 1 cup (200 g) sugar
    • zest of one lemon
    • 2 tablespoon lemon juice
    • ½ cup (125 ml) milk
    • 3 eggs
    • ½  cup (125 ml) elderflower liqueur (I used St. Germain 20% alc.)
    • 2 cups (320 g) all purpose flour
    • 1 cup yellow dandelion petals
    • 2 teaspoons baking powder
    • ¼  teaspoon salt


    • ½ cup (100 g) icing sugar
    • 2 tablespoons lemon juice
    • 1 tablespoon elderflower liqueur
    • 2 tablespoons dandelion petals



    Flowers: you need lots of flowers (small basket). Wash heads without stems and dry on a paper towel. Remove yellow petals working with hands or kitchen scissors (it is okay if some green parts go with). Pack them tightly in a cup.

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

    In a bowl of a stand mixer stir together melted butter, sugar, lemon zest and lemon juice. In a separated small bowl slightly beat eggs with a fork. Add eggs, milk and elderflower liqueur to the butter mixture and stir (or mix) until combined. You may also use lemon liqueur instead of elderflower but the taste will vary. I highly recommend using elderflower one. Add flour, petals, baking powder and salt and mix until incorporated. Spoon the cake mixture to the pan and  bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.

    Make icing: mix icing sugar with lemon juice and elderflower liqueur until smooth, thick but still liquid mixture. Pour over the cake. Sprinkle with petals.


    Category: Tea- and bundtcakes.

    Tags: dandelion, elderflower, flowers, lemon.

  • This is a birthday cake for my son’s 5th birthday. As for me there are classic June flavours and wonderful Summer delight. Three layers of lemon elderflower sponge are full of flavour and freshness. Mascarpone frosting with cherry puree is light and fruity. Cherries match perfectly this fresh slightly tangy taste of the cake. Outside decoration is made of white chocolate shaped as long narrow tiles covered with elderflower blooms. And a bunch of fresh cherries on the top. The whole cake is perfect for any Summer occasion. Enjoy!


    3 x sandwich pans ø 6 inch



    • 1 cup (240 g) butter, softened
    • 1 ¼  cups (240 g) sugar
    • zest of 1 lemon
    • 4 eggs
    • 4 tablespoons elderflower liqueur (I used St. Germain) or elderflower cordial
    • 2 tablespoons sour cream
    • 1 ¼ cups (240 g) all purpose flour
    • 3 teaspoons baking powder


    • 200 g cherries (cored)
    • 3 tablespoons sugar
    • 1 tablespoons lemon juice
    • 450 g mascarpone* cheese
    • 150 ml whipping cream
    • 4-5 tablespoons icing sugar


    • 150 g white chocolate
    • 1 stem eldrflower bloom (put to the fridge for overnight then removed and dried)
    • 150 g fresh cherries

    *please use original Italian mascarpone cheese (36% fat)


    Cherries, sugar and lemon juice place to the sauce pan and heat until fruits are tender and sugar dissolved. Drain and blend fruits in a blender to puree.

    This cake is quite small however tall. It is perfect for 4-5 people. If you need bigger increase the ingredients and bake in pans ø 7-8 inch.

    Preheat oven to 350°F (180°C). Line the bottoms of pans with parchment paper. If you want to be sure your cake rise evenly wrap outside sides of the pans with aluminium foil inside which is wet paper towel.

    In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add lemon zest, mix together. Add liqueur/cordial and sour cream, mix together. Add flour with baking powder, mix until incorporated. Spoon the cake mixture evenly among prepared pans. Bake for 35 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pan for 15-20 minutes.  Then remove cake from the pan and transfer to the cooling rack to cool completely.

    Frosting: in a bowl of a stand mixer place together mascarpone cheese, cream and icing sugar and whisk with balloon whisker until stiff and fluffy. Add 4 tablespoons cherry puree and beat for further 2 minutes until incorporated.

    Place the first sponge on the plate and spread the 2/5 of frosting over. Cover with second sponge and spread the next 2/5 of frosting over. Cover with third sponge. Spread the remaining frosting over the top and sides of the cake. Place cake to the fridge to set.

    Make decoration: melt the white chocolate in a double bath. On a piece of parchment paper draw two parallel lines apart from each other the distance what is the height of the cake + 0.5 cm. Taking one spoon of the liquid chocolate at the time pour ½ inch/1 cm wide straps between lines onto the paper. Place elderflower blooms onto the chocolate before set. After you are done with all straps put the paper on the baking sheet and place it to the fridge for at least 15 minutes. Working carefully remove the straps from the paper and stick them to the sides of the cake. Place cherries on the top.


    Category: Layered.

    Tags: cherries, chocolate, elderflower, lemon.

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