Strawberry and Chocolate Milkshakes


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chocolate and strawberry milkshake

Strawberry Milkshake


  • 120g strawberries
  • 2,5 dl milk
  • 1 tablespoon honey
  • 6 cubes ice

Preparation Method:

  1. Put this in a blender.
  2. Combine ice cubes, strawberries, milk and honey.
  3. Blend until smooth.
  4. Pour into glass and enjoy!

chcolate milkshake

Chocolate Milkshake with Marshmallows



  • 1 tbsp chocolate hazelnut spread (optional)
  • 250ml milk
  • 2 scoops chocolate or vanilla ice cream
  • 5 marshmallows
  • 30ml double cream, whipped
  • 1 tsp toasted hazelnuts chopped


Preparation Method:

  1. Load the back of a teaspoon with a little of the chocolate spread and spread it in a long line from the bottom of the inside of the glass to the top. Put the rest of the chocolate spread into a bowl in the microwave or in a small saucepan over a low heat. Warm through for a few seconds just until runny and set aside.
  2. Put the milk and chocolate ice cream into a blender. Whizz everything up until smooth then pour into your prepared glass.
  3. Top with a layer of the marshmallows and a spoonful of whipped cream. Decorate with a drizzle of the warmed chocolate spread and a few toasted hazelnuts. Serve immediately with a straw.





Linnea’s Mocha Cake (Giki’s)


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moccha linnea


2 bottoms (make this twice)

3 egg whites whipped to a hard foam

3dl sugar are mixed in

This mixture is spread out on a baking paper and is baked in 150C oven for about 1,5h until light brown color.

Mocha Cream:

1tbsp. sugar

1 tbsp. plain flour

And little bit of water to get it going

The 6 egg yolks left from making the bottoms, and 1,5dl strong espresso coffee are mixed in to the sugar mixture, mix all the time until the cream has thickened.


Preparation method:

  1. Mix in 2tsp. vanilla sugar, 2dl icing sugar and 300g room temperature butter.
  2. 100g sliced almond or crushed hazelnuts for decoration around the cake.
  3. Assemble the meringue bottoms with some of the cream, and spread cream all around it and pipe on top with some nice decoration, sprinkle the nuts all the way around the cake.
  1. You can also decorate it with some shavings of dark chocolate.
  2. Small bite size meringues can also be topped with mocha cream.


Lemon and Lime Tart Cheesecake


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(Serves 12) make 1 1/5 size

For the pie crust:

3dl plain flour

2 tbsp. Caster sugar

125g butter

1 egg yolk


Lemon Cream Filling:

3 eggs

2 dl caster sugar

2dl whipping cream

2 tbsp. plain flour

1 tsp. vanilla sugar

Grated zest and juice out of 1 lime and 1 lemon


Decoration and serving:

1 sliced lime

1 tbsp. icing sugar

3 dl whipping cream


Preparation Method:

  1. Chop together flour, sugar and butter into a granular dough. Add the egg yolks and work together into smooth dough.
  2. Press it out with your fingers into a buttered and floured pie form (about 24cm in diameter) with removable edges. Press long into the edges so that it gives a pretty effect after the filling has been put in so that it is sticking unevenly out above the filling. Let it rest in the fridge for about 30mins.
  3. Pre heat the oven to 200°C.
  4. In the meantime prepare the filling.
  5. Whip the eggs and sugar until smooth and white. Add the rest of the ingredients. Pour into the cooled pie form. Bake it at the bottom of the oven for about 30 minutes until the filling is nice firm to touch and edges have gotten nice color.
  6. Let it cool down. Decorate with lime slices and sprinkle over the icing sugar.


Serve with whipped cream.


Napoleon Cake





Vanilla Cream (Créme Patissiére)

2 dl milk or cream

2 egg yolks

1 1/2 tbsp. Corn flour

1 tbsp. Caster sugar

1/2 vanilla stick


Cake Ingredients:

2 defrosted puff pastry dough

5dl hard whipped cream

3 tbsps. Apple mousse

2 tbsps. Blackcurrant jelly

Icing (made of icing sugar, water and squeeze of lemon juice)

50g chocolate, melted for decoration


Preparation Method:

Vanilla Cream:

  1. Cut a long line into the vanilla stick and bring it up to boil with the milk together with the sugar. Use stainless steel pot. Mix in the egg yolks and corn flour. Simmer on a low heat under constant mixing. Do not let it boil anymore. When it is thick enough remove the vanilla stick and cool the cream down completely in the fridge.

Dough baking:

  1. Bake the pastry layers. Preheat your oven to 200° C. Roll out the puff pastry dough into an elongated rectangle the thickness of a thin piece of cardboard. With a sharp knife, cut the dough into 2 or 3 equally-sized pieces. (Depending on how many layers you would like to have).
  2. Transfer the dough to a baking pan (or pans) lined with parchment paper and pierce the dough all over with a fork. Cover the dough with another sheet of parchment paper and place a baking pan or pie weights on top to weigh down the dough as it bakes.
  3. Bake the dough, in batches if necessary, about 10-15 minutes, or until the dough is golden brown. The weights and top layer of parchment paper pan may be removed the last five or so minutes of baking to help color the dough if necessary.
  4. Transfer the dough to racks to cool completely.

Final assembly:

  1. When the bottoms have cooled down, spread a thin layer of apple mousse and a thin layer of vanilla cream.
  2. Top with a thick layer of whipped cream.
  3. Spread the top layer of the cake with black currant jelly and finally top with icing and decorate with stripes of chocolate then run a line in opposite direction with a tooth pick to get the ’’brackets’’ look on top.


Schwarzwald Cake


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6 pc egg whites

1 dl caster sugar

100 g hazelnuts

300 g dark good quality chocolate 70%

12 dl whipping cream

1 tbsp. Cointreau

1 pc. Orange zest


Preparation Method:

Bottoms: (Pre heat oven to 150 °C)

  1. Whisk egg white and caster sugar to a hard foam.
  2. Mix hazelnuts in a food processer and mix them into the egg white foam.
  3. Measure out 3 same shaped circles on a baking paper.
  4. Pipe out or spread out the egg white mixture onto those circles and bake in the oven until crispy for about 50min. You can leave them in the oven in the remaining heat to dry.


  1. Melt 100 grams of chocolate in a water bath.
  2. Take off the heat and mix in 200g of finely chopped chocolate in the melted chocolate.
  3. Cool it a bit and spread out thinly into long ‘’tongues’’ on a baking paper with a back of a soup spoon or a palette.
  4. Let it harden. You can even spread it out thinner and then cut out squared pcs out of it when it has hardened.
  5. Brush even the bottoms with some melted chocolate on one side.


  1. Whip cream until fluffy with Cointreau and grated orange zest.


The assembly:

  1. Spread a layer of cream between each layer and even on top of the cake .
  2. Pipe out remaining of the cream in nice shapes on the top of the cake.
  3. Attach then the chocolate ’’tongues’’ all the way round the cake and some on top as well.


Tripple Chocolate Mousse Cake


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tripple chocolate mousse


Middle layer:

250 high-quality semisweet chocolate

300ml whipped cream + 50ml un-whipped cream

1 ½ sheets gelatin


Top layer:

200g high-quality white chocolate

300ml whipped cream + 50ml un-whipped cream

1 ½ sheets gelatin


Chocolate glaze:

50g dark chocolate finely chopped

50ml whipping cream

½ tsp. golden syrup/honey


For the cake:

Prepare my Chocolate Cake with Lingon Berries as a base


Preparation Method:

For the middle layer:

  1. Chop the chocolate and place melt it in a bain marie.
  2. Stir 50ml of whipping cream gently, until smooth.
  3. While the chocolate is melting, soften the gelatin in a small dish with cold water. Once it has softened, add it to your milk mixture until dissolved.
  4. In a medium-sized mixing bowl, whip the remaining 3dl whipping cream, being very careful not to over whip it. It should just hold a soft peak.
  5. Check the chocolate mixture. It must be free of lumps and warm enough to keep the chocolate from setting up, but not so hot the whipped cream melts when it’s whisked in. Add about half of the whipped cream to the chocolate and whisk and fold with care. Fold in the remaining whipped cream once the first half is whisked in. When the chocolate and cream are evenly blended, pour the mousse over the top of the cooled cake in the ring. Use an offset spatula to smooth the top. Return the cake to the refrigerator or in the freezer for about 30 minutes.


For the top layer:

  1. Repeat the directions for the middle layer, using the white chocolate.
  2. Pour the white mousse over the top of the chocolate mousse and return to the refrigerator. Refrigerate for further ½ h.


For the glaze:

  1. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then spread it over the cold mousse, you have to do this quickly as it sets very fast.
  2. Place it back in the fridge for further ½ h to set.
  3. When it’s ready to serve, remove the ring by running a thin knife gently around the edge of the pan, then open the lock and lift it off. Slice the cake with a warm, wet knife, wiping it off between slices; this will ensure a pretty presentation. Garnish with chocolate shavings or curls, chocolate sauce, or fruit.


This dessert may be made ahead and frozen for up to several weeks.

Merengue Budapest Roll


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merengue swiss


6 egg whites

3dl caster sugar

50g marsan powder (vanilla cream power)

100g finely chopped hazelnuts

2 tbsp. cocoa


Filling + Decoration:

3 dl whipping cream

1 jar of clementines (strawberries or pineapple)

Melted dark chocolate

Almond shavings

Icing sugar or cocoa for sprinkling


Preparation Method:

  1. Whip the egg whites to a hard foam.
  2. Start to add sugar with about ½ dl at a time and about 1min before you add the next.
  3. Mix the marsan powder with the finely chopped hazelnuts and carefully fold it into the meringue mixture. Do not whisk.
  4. Fill a piping bag with the mixture and pipe out 10-11 lengths on a baking paper covered baking sheet.
  1. Bake in meringue bottoms at 175 °C for about 20-25minutes.
  2. Let it cool down still on the baking paper.
  3. Turn it upside down on another baking paper and loosen carefully.
  4. Spread on the filling, whipped cream and a jar of clementines, save some whole ones for the decoration.
  5. Roll it together and decorate with whipped cream, chocolate and clementines.


Strawberry Mousse Cake


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strawberry mousse


450g frozen strawberries

1dl water/yoghurt

2 sheets of gelatin (1,5-2sheets per 3dl pureed strawberries/liquid)

1dl sugar

450ml whipped cream

2 tbsp. cherry jam or black currant jelly

½ sheet gelatin for the topping (1/2 sheet for 1dl of liquid)


Preparation Method:

  1. Mix the lightly defrosted strawberries in a food processor until they are pureed.
  2. Save about 1dl of them and pass them through a sieve to use later for the topping.
  3. Put the gelatin sheet in a cup with cold water to soften.
  4. Bring the pureed strawberries, water and sugar to boil.
  5. Take off the heat and add the softened gelatin.
  6. Whip the cream until soft peaks and carefully fold into the cooled strawberry mixture.
  7. At this point you can decide whether to bake a chocolate/vanilla cake as a base or just have this as a ‘’frozen/cold’’ strawberry cake.
  8. Pour the mixture into a cake ring (you can line it with fresh sliced strawberries) and cool for about 1h, either in the fridge or freezer.
  9. In the meantime prepare the gelatin topping, heat up the sieved strawberry pure mixed with cherry jam, take of the heat and stir in the gelatin.
  10. Cool it down a bit and pour over your set strawberry mousse cake.
  11. Cool in the fridge or freezer for further 30minutes.
  12. Decorate with mint leaves or some more fresh strawberries.


Coconut Biscuits with Cream Filling



Coconut Biscuits with Cream Filling

Ingredients: (18 meringues)

210g egg whites

450g caster sugar (I used half)

280g walnuts (or coconut)


Walnut cream filling:

250g butter

3 tbsp. icing sugar

2 tbsp. vanilla sugar

(1 egg yolk)

150g ground walnuts/coconut

5 tbsp. hot milk /or strong coffee

(2 tbsp. nutella)


Preparation Method:

  1. Pre heat the oven to 100 °C.
  2. Over a boiling pot of water whisk the egg whites and crystal sugar. (about 5 min)
  3. Take off the heat and mix in ground walnuts or coconut.
  4. Place oval shapes of this mixture onto a baking paper and dry it in the oven for about 1h -2h.
  5. Leave it in the oven afterwards over night to completely dry. They should easily come of the paper.

For the filling:

  1. Mix butter with icing sugar and vanilla sugar until it is nice and creamy (add egg yolk), and then add ground walnuts which you have soaked in 5 spoons of hot milk or coffee or nutella instead of walnuts.
  2. When the biscuits are nice and cold, glue them together with the walnut cream filling and stripe over melted chocolate.