Very gentle, airy and almost weightless! A lush and simple sponge cake in the oven is great as a base for many types of confectionery. By changing the filling and cream, you can easily get cakes and pastries with different flavors.
Light, airy, very tasty. It just melts in your mouth! A lush cottage cheese casserole in the oven is a dish familiar from childhood. If certain nuances are observed, it will always turn out delicious and tender. It can be served for breakfast or afternoon tea.
Spring pastries with a mood: bright, beautiful, delicious! Cooking them is a pleasure! It is especially interesting and exciting to do this with children!
Light and airy, perfect for the entire family to enjoy at breakfast! These fluffy cheesecakes, crafted from cottage cheese and flour in a skillet, offer a delightful option for a tasty and satisfying morning meal or afternoon treat. Enhance the experience by serving them with sour cream, condensed milk, or jam. They’re sure to be a hit with both kids and adults alike.
Aromatic, decadent, celebratory, visually stunning, and incredibly delicious! Christmas stollen is a traditional German pastry crafted from yeast-based dough. What sets it apart is the practice of allowing the finished stollen to stand for several weeks, a process that unveils its remarkable taste and aroma.
I decided to combine my favorite flavors in one pie: coffee and lemon. We liked it. Sour cream turned out to be the softest, most delicate, with an unobtrusive coffee taste and a long lemon aftertaste. Come visit.
Very tasty crumbly cookies Drömmar-one of the favorite Swedish delicacies, usually served with coffee. Cookies are prepared very, very simply and quickly.
Not to bake a biscuit with a berry in the summer is a crime, yes, yes… In order not to be “arrested”, we will bake mini biscuits with raspberries and almonds, as in a pastry shop on the banks of the Seine. I recommend it.
The usual shortbread dough, cheese filling…, the usual snack for Swedes with wine or something favorite. The taste will not disappoint. Thanks to I. Stromberg for the recipe!
