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Ad • Bienenstich (Bee Sting Cake) 🐝🤍 Fluffy yeast dough, crunchy honey almond crust and light vanilla cream 🥰 📝 Ingredients (26 cm / 10 in springform) Dough: • 300 g flour (2 ½ cups) • 7 g instant yeast (2 ¼ tsp) • 40 g sugar (3 tbsp) • 150 ml lukewarm milk (⅔ cup) • 1 egg, 1 pinch of salt • 50 g soft butter (3 ½ tbsp) Almond crust: • 75 g butter (5 tbsp) • 75 g sugar (⅓ cup) • 2 tbsp honey, 2 tbsp heavy cream • 125 g sliced almonds (1 ⅓ cups) Vanilla cream: • 500 ml milk (2 cups) • 4 egg yolks • 80 g sugar (⅓ cup + 1 tbsp) • 50 g cornstarch (⅓ cup + 1 tbsp) • 1 vanilla bean or 1 tsp extract • 300 ml cold heavy cream (1 ¼ cups) + 2 packets cream stabilizer 🤍 Instructions 1. Knead flour, yeast, sugar, milk, egg and salt into a smooth dough, then work in the butter. Cover and let rise for 1 hour. 2. Heat milk with vanilla. Whisk yolks, sugar and cornstarch, stir in the hot milk and cook until thick. Cover with plastic wrap on the surface and let cool. 3. Press the dough into the greased pan and let rise for 20 min. 4. Boil butter, sugar, honey and cream for 1-2 min, then stir in the almonds. Spread over the dough, leaving a 1 cm (½ in) edge free. 5. Bake at 180 °C (350 °F) for 25-30 min until golden. Let cool. 6. Halve the cake horizontally and cut the top into 12 pieces. 7. Stir the cold cream smooth. Whip the heavy cream with the stabilizer and gently fold it in. 8. Spread the cream on the bottom layer, put the pieces back on top and chill for 2 hours. Enjoy! 🤍

Ad • Bienenstich (Bee Sting Cake) 🐝🤍 Fluffy yeast dough, crunchy honey almond crust and light vanilla cream 🥰 📝 Ingredients (26 cm / 10 in springform) Dough: • 300 g flour (2 ½ cups) • 7 g instant yeast (2 ¼ tsp) • 40 g sugar (3 tbsp) • 150 ml lukewarm milk (⅔ cup) • 1 egg, 1 pinch of salt • 50 g soft butter (3 ½ tbsp) Almond crust: • 75 g butter (5 tbsp) • 75 g sugar (⅓ cup) • 2 tbsp honey, 2 tbsp heavy cream • 125 g sliced almonds (1 ⅓ cups) Vanilla cream: • 500 ml milk (2 cups) • 4 egg yolks • 80 g sugar (⅓ cup + 1 tbsp) • 50 g cornstarch (⅓ cup + 1 tbsp) • 1 vanilla bean or 1 tsp extract • 300 ml cold heavy cream (1 ¼ cups) + 2 packets cream stabilizer 🤍 Instructions 1. Knead flour, yeast, sugar, milk, egg and salt into a smooth dough, then work in the butter. Cover and let rise for 1 hour. 2. Heat milk with vanilla. Whisk yolks, sugar and cornstarch, stir in the hot milk and cook until thick. Cover with plastic wrap on the surface and let cool. 3. Press the dough into the greased pan and let rise for 20 min. 4. Boil butter, sugar, honey and cream for 1-2 min, then stir in the almonds. Spread over the dough, leaving a 1 cm (½ in) edge free. 5. Bake at 180 °C (350 °F) for 25-30 min until golden. Let cool. 6. Halve the cake horizontally and cut the top into 12 pieces. 7. Stir the cold cream smooth. Whip the heavy cream with the stabilizer and gently fold it in. 8. Spread the cream on the bottom layer, put the pieces back on top and chill for 2 hours. Enjoy! 🤍

111,600 次观看

Ad | Apple Roses Recipe 🌹🍎 Delicate roses made of crispy puff pastry and paper-thin apple slices - fruity 🥰 📝 Ingredients Makes: 6 apple roses (muffin tin) • 1 sheet of puff pastry (approx. 24 x 40 cm / 9 ½ x 16 inches), chilled • 1 large red apple • juice of ½ lemon • optional: a little sugar • approx. 4 tbsp apricot jam • soft butter for greasing, or paper muffin cups For Brushing & Dusting • 1 egg yolk • 1 tbsp milk • powdered sugar 🤍 Instructions 1. Preheat the oven to 190 °C (375 °F) top and bottom heat. Grease 6 muffin cups very well with butter or use paper cups - the roses stick easily, so don't skip this. 2. Choose an apple as dark red as possible - the skin forms the rose petals. Wash it, don't peel, halve it and remove the core. 3. Use a vegetable peeler to cut the halves into paper-thin slices. This way they bend and roll easily without pre-cooking. Alternatively, slice as thinly as possible with a sharp knife. 4. Immediately toss the slices with the lemon juice so they don't brown. Sprinkle with a little sugar if you like. 5. Unroll the puff pastry. Mark every 6.5 cm (2 ½ inches) along the long side and cut crosswise into 6 equal strips (approx. 6.5 x 24 cm / 2 ½ x 9 ½ inches). 6. Spread a thin layer of apricot jam on each strip. 7. Place the apple slices slightly overlapping on the upper half of the strip, skin side up and sticking out a little over the edge. 8. Fold the lower half of the dough up over the apples and press lightly. 9. Loosely roll up the strip and place it in a muffin cup. Press the end firmly so the rose doesn't open during baking. 10. Whisk egg yolk and milk and lightly brush the dough edges for a golden finish. 11. Bake for 35-40 minutes until golden brown and baked through on the bottom. If the apples get too dark, cover loosely with foil after about 20 minutes. 12. Let cool briefly in the tin, carefully remove and dust lightly with powdered sugar. Enjoy! 🌹🤍

Ad | Apple Roses Recipe 🌹🍎 Delicate roses made of crispy puff pastry and paper-thin apple slices - fruity 🥰 📝 Ingredients Makes: 6 apple roses (muffin tin) • 1 sheet of puff pastry (approx. 24 x 40 cm / 9 ½ x 16 inches), chilled • 1 large red apple • juice of ½ lemon • optional: a little sugar • approx. 4 tbsp apricot jam • soft butter for greasing, or paper muffin cups For Brushing & Dusting • 1 egg yolk • 1 tbsp milk • powdered sugar 🤍 Instructions 1. Preheat the oven to 190 °C (375 °F) top and bottom heat. Grease 6 muffin cups very well with butter or use paper cups - the roses stick easily, so don't skip this. 2. Choose an apple as dark red as possible - the skin forms the rose petals. Wash it, don't peel, halve it and remove the core. 3. Use a vegetable peeler to cut the halves into paper-thin slices. This way they bend and roll easily without pre-cooking. Alternatively, slice as thinly as possible with a sharp knife. 4. Immediately toss the slices with the lemon juice so they don't brown. Sprinkle with a little sugar if you like. 5. Unroll the puff pastry. Mark every 6.5 cm (2 ½ inches) along the long side and cut crosswise into 6 equal strips (approx. 6.5 x 24 cm / 2 ½ x 9 ½ inches). 6. Spread a thin layer of apricot jam on each strip. 7. Place the apple slices slightly overlapping on the upper half of the strip, skin side up and sticking out a little over the edge. 8. Fold the lower half of the dough up over the apples and press lightly. 9. Loosely roll up the strip and place it in a muffin cup. Press the end firmly so the rose doesn't open during baking. 10. Whisk egg yolk and milk and lightly brush the dough edges for a golden finish. 11. Bake for 35-40 minutes until golden brown and baked through on the bottom. If the apples get too dark, cover loosely with foil after about 20 minutes. 12. Let cool briefly in the tin, carefully remove and dust lightly with powdered sugar. Enjoy! 🌹🤍

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Ad • Amaretti Morbidi Recipe 🍋🤍 Soft Italian almond cookies with a delicate lemon note - crisp on the outside, moist and tender on the inside. 🥰 📝 Ingredients Makes: approx. 18-20 amaretti • 3 egg whites (approx. 100 g) • 280 g ground blanched almonds (2 ¾ cups) • 200 g sugar (1 cup) • zest of 1 organic lemon • a little freshly ground vanilla • 1 pinch of salt • powdered sugar for rolling 🤍 Instructions 1. Rub the sugar with the lemon zest - this releases the essential oils and gives the amaretti an intense lemon flavor. 2. Mix the ground almonds with the lemon sugar, vanilla and salt. 3. Whisk the egg whites until foamy and soft peaks form - not completely stiff. 4. Gently fold the egg whites into the almond mixture until a soft, slightly sticky dough forms. Let the dough rest for about 10 minutes - this makes it easier to shape. 5. Preheat the oven to 170 °C (340 °F) top and bottom heat. Line a baking sheet with parchment paper. 6. With slightly damp hands, shape walnut-sized balls (approx. 25 g) and roll them generously in powdered sugar. Rolling works well with almonds - the powdered sugar creates the typical cracks during baking. 7. Place the balls on the baking sheet with some space between them and gently press them together from the top with two fingers so they crack open on top. 8. Bake for about 14-16 minutes, until the cracks are visible and the bottom is lightly golden. The surface should stay pale. 9. Let them cool completely on the baking sheet - while warm, they are still very soft and break easily. Enjoy! 🍋🤍

Ad • Amaretti Morbidi Recipe 🍋🤍 Soft Italian almond cookies with a delicate lemon note - crisp on the outside, moist and tender on the inside. 🥰 📝 Ingredients Makes: approx. 18-20 amaretti • 3 egg whites (approx. 100 g) • 280 g ground blanched almonds (2 ¾ cups) • 200 g sugar (1 cup) • zest of 1 organic lemon • a little freshly ground vanilla • 1 pinch of salt • powdered sugar for rolling 🤍 Instructions 1. Rub the sugar with the lemon zest - this releases the essential oils and gives the amaretti an intense lemon flavor. 2. Mix the ground almonds with the lemon sugar, vanilla and salt. 3. Whisk the egg whites until foamy and soft peaks form - not completely stiff. 4. Gently fold the egg whites into the almond mixture until a soft, slightly sticky dough forms. Let the dough rest for about 10 minutes - this makes it easier to shape. 5. Preheat the oven to 170 °C (340 °F) top and bottom heat. Line a baking sheet with parchment paper. 6. With slightly damp hands, shape walnut-sized balls (approx. 25 g) and roll them generously in powdered sugar. Rolling works well with almonds - the powdered sugar creates the typical cracks during baking. 7. Place the balls on the baking sheet with some space between them and gently press them together from the top with two fingers so they crack open on top. 8. Bake for about 14-16 minutes, until the cracks are visible and the bottom is lightly golden. The surface should stay pale. 9. Let them cool completely on the baking sheet - while warm, they are still very soft and break easily. Enjoy! 🍋🤍

193,200 次观看

Ad | Apple Blossoms Recipe 🍎🤍 Crispy puff pastry, juicy apple, and a hint of apricot – easy to make, beautifully shaped, and perfect for any coffee table. 🥰 📝 Ingredients (makes about 8 pieces, depending on the size of the squares) • 1 sheet puff pastry (from the refrigerated section) • 1 large apple or 2 small apples • about 8 tsp apricot jam (smooth) • about 8 blueberries • 1 egg yolk • 1 tbsp milk • a little lemon juice (for the apple rings) • powdered sugar, for dusting 🤍 Instructions 1. Preheat the oven to 180 °C / 350 °F (top/bottom heat). Line a baking sheet with parchment paper. 2. Unroll the puff pastry and cut it into even squares (about 8 pieces, depending on the pastry sheet). 3. Peel the apple, remove the core, and slice it into about 1 cm (½ inch) thick rings. Lightly drizzle with a little lemon juice. 4. Place 1 tsp of apricot jam in the center of each puff pastry square and spread slightly. Set an apple ring in the middle. 5. Make a small cut in the center of each side of the square (do not cut all the way through). Fold the four corners toward the center over the apple ring. 6. Press the pastry tips firmly into the hole of the apple ring so they hold. Place one blueberry in the center and gently press it in. 7. Mix the egg yolk with the milk and carefully brush the pastry blossoms. 8. Bake for 20–25 minutes, until golden brown and nicely puffed. 9. Let cool briefly and dust lightly with powdered sugar before serving. Crispy, fruity, and beautifully shaped. 🤍

Ad | Apple Blossoms Recipe 🍎🤍 Crispy puff pastry, juicy apple, and a hint of apricot – easy to make, beautifully shaped, and perfect for any coffee table. 🥰 📝 Ingredients (makes about 8 pieces, depending on the size of the squares) • 1 sheet puff pastry (from the refrigerated section) • 1 large apple or 2 small apples • about 8 tsp apricot jam (smooth) • about 8 blueberries • 1 egg yolk • 1 tbsp milk • a little lemon juice (for the apple rings) • powdered sugar, for dusting 🤍 Instructions 1. Preheat the oven to 180 °C / 350 °F (top/bottom heat). Line a baking sheet with parchment paper. 2. Unroll the puff pastry and cut it into even squares (about 8 pieces, depending on the pastry sheet). 3. Peel the apple, remove the core, and slice it into about 1 cm (½ inch) thick rings. Lightly drizzle with a little lemon juice. 4. Place 1 tsp of apricot jam in the center of each puff pastry square and spread slightly. Set an apple ring in the middle. 5. Make a small cut in the center of each side of the square (do not cut all the way through). Fold the four corners toward the center over the apple ring. 6. Press the pastry tips firmly into the hole of the apple ring so they hold. Place one blueberry in the center and gently press it in. 7. Mix the egg yolk with the milk and carefully brush the pastry blossoms. 8. Bake for 20–25 minutes, until golden brown and nicely puffed. 9. Let cool briefly and dust lightly with powdered sugar before serving. Crispy, fruity, and beautifully shaped. 🤍

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Vanilla Patisserie Slices Recipe 🍮🤍 Delicate golden sponge cake layered with silky vanilla pastry cream – light, creamy, and simply divine.🤍 📝 Ingredients (for one baking tray, approx. 30 × 40 cm / 12 × 16 in) For the sponge cake: • 4 medium eggs • 1 pinch of salt • 100 g sugar (½ cup) • 1 tsp vanilla extract • 80 g all-purpose flour (⅔ cup) • 20 g cornstarch (2 tbsp) • a small pinch of baking powder For the pastry pudding cream : • 400 ml milk (1 ⅔ cups) • 1 tsp vanilla extract or seeds of one vanilla bean • 3 egg yolks • 65 g sugar (⅓ cup) • 30 g cornstarch (3 tbsp) • 40–50 g butter, soft and at room temperature (3–4 tbsp) For dusting: • powdered sugar 🤍 Instructions 1. Preheat the oven to 180 °C / 350 °F (top/bottom heat). Line a baking tray (30 × 40 cm / 12 × 16 in) with parchment paper. 2. Add eggs and salt to a bowl and beat for 1 minute. Gradually add the sugar and continue beating for 5 minutes until pale and airy. Stir in vanilla. 3. Mix flour, cornstarch, and baking powder. Sift over the egg mixture and gently fold in until smooth and fluffy. 4. Spread the batter onto the tray and bake for 10–12 minutes until golden. Let cool slightly, then cut the sponge lengthwise into two equal layers. 5. Heat 300 ml (1¼ cups) milk with vanilla. In a bowl, whisk yolks, sugar, cornstarch, and the remaining 100 ml (⅖ cup) milk. Slowly add the hot milk, return to the pot, and cook until thick. Cover with plastic wrap directly on the surface and let cool completely. 6. Beat the soft butter until creamy, then add the cooled pudding spoonful by spoonful until smooth. Fill into a piping bag. 7. Pipe the cream onto the first sponge layer, place the second layer on top, and press lightly. 8. Dust with powdered sugar, cut into slices, and chill for at least 1 hour before serving. Light, creamy, and perfectly balanced – elegant pastry slices to fall in love with 🤍

Vanilla Patisserie Slices Recipe 🍮🤍 Delicate golden sponge cake layered with silky vanilla pastry cream – light, creamy, and simply divine.🤍 📝 Ingredients (for one baking tray, approx. 30 × 40 cm / 12 × 16 in) For the sponge cake: • 4 medium eggs • 1 pinch of salt • 100 g sugar (½ cup) • 1 tsp vanilla extract • 80 g all-purpose flour (⅔ cup) • 20 g cornstarch (2 tbsp) • a small pinch of baking powder For the pastry pudding cream : • 400 ml milk (1 ⅔ cups) • 1 tsp vanilla extract or seeds of one vanilla bean • 3 egg yolks • 65 g sugar (⅓ cup) • 30 g cornstarch (3 tbsp) • 40–50 g butter, soft and at room temperature (3–4 tbsp) For dusting: • powdered sugar 🤍 Instructions 1. Preheat the oven to 180 °C / 350 °F (top/bottom heat). Line a baking tray (30 × 40 cm / 12 × 16 in) with parchment paper. 2. Add eggs and salt to a bowl and beat for 1 minute. Gradually add the sugar and continue beating for 5 minutes until pale and airy. Stir in vanilla. 3. Mix flour, cornstarch, and baking powder. Sift over the egg mixture and gently fold in until smooth and fluffy. 4. Spread the batter onto the tray and bake for 10–12 minutes until golden. Let cool slightly, then cut the sponge lengthwise into two equal layers. 5. Heat 300 ml (1¼ cups) milk with vanilla. In a bowl, whisk yolks, sugar, cornstarch, and the remaining 100 ml (⅖ cup) milk. Slowly add the hot milk, return to the pot, and cook until thick. Cover with plastic wrap directly on the surface and let cool completely. 6. Beat the soft butter until creamy, then add the cooled pudding spoonful by spoonful until smooth. Fill into a piping bag. 7. Pipe the cream onto the first sponge layer, place the second layer on top, and press lightly. 8. Dust with powdered sugar, cut into slices, and chill for at least 1 hour before serving. Light, creamy, and perfectly balanced – elegant pastry slices to fall in love with 🤍

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Ad | Basque Cheesecake Recipe 🤍 Creamy, deeply vanilla-flavored, with a beautifully caramelized top - dark on the outside, incredibly soft and almost mousse-like on the inside. 📝 Ingredients Pan size: 19 cm / 7.5-inch springform • 600 g full-fat cream cheese, room temperature • 180 g sugar (about ¾ cup + 2 tbsp) • 3 eggs (medium) • 250 ml heavy cream (1 cup) • 20 g cornstarch (about 2½ tbsp) • 1 tsp vanilla extract • 1 pinch of salt 🤍 Instructions 1. Preheat the oven to 220°C (425°F), top and bottom heat. Line the springform with parchment paper, letting it extend above the rim and form natural folds (this creates the classic look). 2. Mix the cream cheese and sugar until smooth and creamy. Do not whip air into it. 3. Add the eggs one at a time, mixing briefly after each addition. 4. In a separate bowl, whisk the cornstarch into the heavy cream until completely smooth (this prevents lumps). 5. Add the cream mixture, vanilla extract, and salt to the batter and mix until smooth and silky. 6. Pour the batter into the prepared pan. 7. Bake for 25–30 minutes, until the top is deeply caramelized and dark brown while the center still jiggles noticeably. 8. Let cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight. Enjoy 🤗

Ad | Basque Cheesecake Recipe 🤍 Creamy, deeply vanilla-flavored, with a beautifully caramelized top - dark on the outside, incredibly soft and almost mousse-like on the inside. 📝 Ingredients Pan size: 19 cm / 7.5-inch springform • 600 g full-fat cream cheese, room temperature • 180 g sugar (about ¾ cup + 2 tbsp) • 3 eggs (medium) • 250 ml heavy cream (1 cup) • 20 g cornstarch (about 2½ tbsp) • 1 tsp vanilla extract • 1 pinch of salt 🤍 Instructions 1. Preheat the oven to 220°C (425°F), top and bottom heat. Line the springform with parchment paper, letting it extend above the rim and form natural folds (this creates the classic look). 2. Mix the cream cheese and sugar until smooth and creamy. Do not whip air into it. 3. Add the eggs one at a time, mixing briefly after each addition. 4. In a separate bowl, whisk the cornstarch into the heavy cream until completely smooth (this prevents lumps). 5. Add the cream mixture, vanilla extract, and salt to the batter and mix until smooth and silky. 6. Pour the batter into the prepared pan. 7. Bake for 25–30 minutes, until the top is deeply caramelized and dark brown while the center still jiggles noticeably. 8. Let cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight. Enjoy 🤗

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Ad | Gâteau aux Amandes Recipe 🥰🤍 A soft almond cake inspired by the simple elegance of French home baking — the kind you might find in a cozy Parisian café. 🥰 📝 Ingredients (for a 19 cm / 7.5 inch springform) • 100 g soft unsalted butter (7 tbsp) • 100 g sugar (½ cup) • 2 eggs (room temperature) • 1 tsp vanilla extract • 1 tsp finely grated lemon zest • 100 g ground blanched almonds (1 cup) • 30 g all-purpose flour (¼ cup) • 1 tsp baking powder • 1 pinch of salt • Flaked almonds (for topping) • Powdered sugar (for dusting) 🤍 Instructions 1. Preheat the oven to 175 °C (350 °F) top/bottom heat. Line a 19 cm (7.5 inch) springform pan with parchment paper and lightly grease the sides. 2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and lemon zest. 3. In a separate bowl, combine ground almonds, flour, baking powder, and salt. Gently fold this mixture into the butter mixture until just combined. 4. Pour the batter into the prepared pan, smooth the top, and sprinkle with flaked almonds. Bake for about 35 minutes, until golden and a toothpick comes out clean. 5. Let the cake cool slightly in the pan, then remove and let cool completely. Dust with powdered sugar before serving. This almond cake stays wonderfully moist for 2–3 days — and often tastes even better the next day. Bon appétit! 🥰

Ad | Gâteau aux Amandes Recipe 🥰🤍 A soft almond cake inspired by the simple elegance of French home baking — the kind you might find in a cozy Parisian café. 🥰 📝 Ingredients (for a 19 cm / 7.5 inch springform) • 100 g soft unsalted butter (7 tbsp) • 100 g sugar (½ cup) • 2 eggs (room temperature) • 1 tsp vanilla extract • 1 tsp finely grated lemon zest • 100 g ground blanched almonds (1 cup) • 30 g all-purpose flour (¼ cup) • 1 tsp baking powder • 1 pinch of salt • Flaked almonds (for topping) • Powdered sugar (for dusting) 🤍 Instructions 1. Preheat the oven to 175 °C (350 °F) top/bottom heat. Line a 19 cm (7.5 inch) springform pan with parchment paper and lightly grease the sides. 2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and lemon zest. 3. In a separate bowl, combine ground almonds, flour, baking powder, and salt. Gently fold this mixture into the butter mixture until just combined. 4. Pour the batter into the prepared pan, smooth the top, and sprinkle with flaked almonds. Bake for about 35 minutes, until golden and a toothpick comes out clean. 5. Let the cake cool slightly in the pan, then remove and let cool completely. Dust with powdered sugar before serving. This almond cake stays wonderfully moist for 2–3 days — and often tastes even better the next day. Bon appétit! 🥰

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Ad | Delicious Bohemian Apple Cake Recipe 🍎🤍 A soft and delicate Bohemian-style apple cake with tender apple slices, buttery cinnamon crumble, and crunchy walnuts – simple, nostalgic, and beautifully caféhaus-style. 🥰 📝 Ingredients Round cake pan: Ø 19–20 cm Cake batter • 150 g all-purpose flour (1¼ cups) • 80 g butter, soft (⅓ cup) • 80 g sugar (⅓ cup + 1 tbsp) • 2 eggs • 30 ml milk (2 tbsp) • some freshly ground vanilla (from a vanilla mill) • 7 g baking powder (1½ tsp) • 1 pinch of salt Apple topping • 2–3 apples • 1 tbsp sugar • 1 pinch cinnamon Cinnamon crumble • 50 g all-purpose flour (⅓ cup + 1 tbsp) • 30 g sugar (2½ tbsp) • 35 g cold butter (2½ tbsp) • 1 pinch cinnamon Extra • some chopped walnuts • powdered sugar for dusting 🤍 Instructions 1. Preheat the oven to 175°C (350°F), top and bottom heat. Line the bottom of the cake pan with parchment paper and lightly grease the sides. 2. Beat butter, sugar, and vanilla until light and creamy. 3. Add the eggs one at a time and mix well after each addition. 4. Mix all-purpose flour, baking powder, and salt. Briefly mix into the batter together with the milk until a thick and smooth batter forms. Do not overmix. 5. Spread the batter evenly into the prepared pan. 6. Leave the apples unpeeled, cut them into medium-thick slices (about 4–5 mm), and mix lightly with sugar and cinnamon. 7. Arrange the apple slices in a circular pattern on top of the batter, slightly overlapping them. Only press them very lightly into the batter so they stay visible on the surface while baking. 8. For the crumble, mix all-purpose flour, sugar, cinnamon, and cold butter into medium-sized crumbs. Sprinkle loosely over the apples. 9. Scatter some chopped walnuts over the crumble. 10. Bake at 175°C (350°F), top and bottom heat, for about 40–50 minutes until beautifully golden. Baking time may vary slightly depending on the oven. 11. Let the cake cool completely before removing from the pan. 12. Lightly dust with powdered sugar before serving. Enjoy baking 🤗 🤍

Ad | Delicious Bohemian Apple Cake Recipe 🍎🤍 A soft and delicate Bohemian-style apple cake with tender apple slices, buttery cinnamon crumble, and crunchy walnuts – simple, nostalgic, and beautifully caféhaus-style. 🥰 📝 Ingredients Round cake pan: Ø 19–20 cm Cake batter • 150 g all-purpose flour (1¼ cups) • 80 g butter, soft (⅓ cup) • 80 g sugar (⅓ cup + 1 tbsp) • 2 eggs • 30 ml milk (2 tbsp) • some freshly ground vanilla (from a vanilla mill) • 7 g baking powder (1½ tsp) • 1 pinch of salt Apple topping • 2–3 apples • 1 tbsp sugar • 1 pinch cinnamon Cinnamon crumble • 50 g all-purpose flour (⅓ cup + 1 tbsp) • 30 g sugar (2½ tbsp) • 35 g cold butter (2½ tbsp) • 1 pinch cinnamon Extra • some chopped walnuts • powdered sugar for dusting 🤍 Instructions 1. Preheat the oven to 175°C (350°F), top and bottom heat. Line the bottom of the cake pan with parchment paper and lightly grease the sides. 2. Beat butter, sugar, and vanilla until light and creamy. 3. Add the eggs one at a time and mix well after each addition. 4. Mix all-purpose flour, baking powder, and salt. Briefly mix into the batter together with the milk until a thick and smooth batter forms. Do not overmix. 5. Spread the batter evenly into the prepared pan. 6. Leave the apples unpeeled, cut them into medium-thick slices (about 4–5 mm), and mix lightly with sugar and cinnamon. 7. Arrange the apple slices in a circular pattern on top of the batter, slightly overlapping them. Only press them very lightly into the batter so they stay visible on the surface while baking. 8. For the crumble, mix all-purpose flour, sugar, cinnamon, and cold butter into medium-sized crumbs. Sprinkle loosely over the apples. 9. Scatter some chopped walnuts over the crumble. 10. Bake at 175°C (350°F), top and bottom heat, for about 40–50 minutes until beautifully golden. Baking time may vary slightly depending on the oven. 11. Let the cake cool completely before removing from the pan. 12. Lightly dust with powdered sugar before serving. Enjoy baking 🤗 🤍

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Ad | Strawberry Cream Sandwiches Recipe 🤍🍓 Golden, crisp layers filled with light cream and fresh strawberries — delicate, elegant, and irresistibly delicious. 🥰 📝 Ingredients Makes: about 4–5 pieces For the pastry • 1 sheet puff pastry or Danish pastry (store-bought) • 1 egg yolk • 1 tbsp milk • pearl sugar For the filling • 200 g mascarpone • 200 ml cold heavy cream • 40 g powdered sugar (to taste) • 1 tsp vanilla extract • about 4–5 tbsp strawberry jam • about 200 g fresh strawberries, sliced 🤍 Instructions 1. Roll out the pastry and fold it in half lengthwise to create a double layer. 2. Cut out 4–5 circles (about 10 cm / 4 inches in diameter). 3. Whisk egg yolk with milk, brush the tops, and sprinkle with pearl sugar. 4. Bake in a preheated oven at 190–200°C (375–390°F), top and bottom heat, for 15–18 minutes until deeply golden. Let cool completely. 5. Whip the heavy cream with powdered sugar until stiff. Mix mascarpone with vanilla until smooth, then gently fold in the whipped cream. Transfer to a piping bag. 6. Slice the cooled pastries horizontally like a burger bun. 7. Spread strawberry jam on the bottom half. Pipe a first layer of cream, arrange overlapping strawberry slices on top, pipe another layer of cream, and add a few extra strawberry pieces for a double fruity layer. 8. Place the top half on and generously dust with powdered sugar before serving. Delicately crisp on the outside, creamy and fruity inside — simple yet beautifully patisserie-style 🤍🍓

Ad | Strawberry Cream Sandwiches Recipe 🤍🍓 Golden, crisp layers filled with light cream and fresh strawberries — delicate, elegant, and irresistibly delicious. 🥰 📝 Ingredients Makes: about 4–5 pieces For the pastry • 1 sheet puff pastry or Danish pastry (store-bought) • 1 egg yolk • 1 tbsp milk • pearl sugar For the filling • 200 g mascarpone • 200 ml cold heavy cream • 40 g powdered sugar (to taste) • 1 tsp vanilla extract • about 4–5 tbsp strawberry jam • about 200 g fresh strawberries, sliced 🤍 Instructions 1. Roll out the pastry and fold it in half lengthwise to create a double layer. 2. Cut out 4–5 circles (about 10 cm / 4 inches in diameter). 3. Whisk egg yolk with milk, brush the tops, and sprinkle with pearl sugar. 4. Bake in a preheated oven at 190–200°C (375–390°F), top and bottom heat, for 15–18 minutes until deeply golden. Let cool completely. 5. Whip the heavy cream with powdered sugar until stiff. Mix mascarpone with vanilla until smooth, then gently fold in the whipped cream. Transfer to a piping bag. 6. Slice the cooled pastries horizontally like a burger bun. 7. Spread strawberry jam on the bottom half. Pipe a first layer of cream, arrange overlapping strawberry slices on top, pipe another layer of cream, and add a few extra strawberry pieces for a double fruity layer. 8. Place the top half on and generously dust with powdered sugar before serving. Delicately crisp on the outside, creamy and fruity inside — simple yet beautifully patisserie-style 🤍🍓

Food with Style

951,100 次观看 • 3 个月前

Ad | Maritozzi Recipe 🤍 Soft, sweet Roman buns - classically filled with whipped cream. 🥰 📝 Ingredients Makes: approx. 10-11 pieces Dough • 300 g all-purpose flour (2 ½ cups) • 50 g sugar (¼ cup) • 7 g dry yeast (1 packet) or 20 g fresh yeast • 110 ml lukewarm milk (½ cup) • 1 egg (medium) • 50 g soft butter (3 ½ tbsp) • 1 pinch of salt • a little vanilla For brushing • 1 egg yolk + 1 tbsp milk Cream filling • 400 ml cream (1 ¾ cups) • 2 tbsp powdered sugar • 1 packet cream stiffener For dusting • powdered sugar 🤍 Instructions 1. Sift the flour into a bowl and press a well into the center. Add the yeast, 1 tsp of the sugar, and a little of the lukewarm milk into the well. Stir lightly, cover, and let rest a few minutes until the yeast foams and activates. 2. Add the remaining sugar, salt, vanilla, the egg, and the rest of the milk, and knead everything into a smooth dough. 3. Once the dough comes together, knead in the soft butter piece by piece until you have a smooth, soft dough. 4. Cover and let rise in a warm place for about 1-1.5 hours, until doubled in size. 5. Divide the dough into 10-11 equal pieces, shape into oval buns, and place on a baking sheet lined with parchment paper. Let rise again for about 30-45 minutes. 6. Brush with the egg yolk and milk mixture. Bake in the preheated oven at 180 °C (350 °F) top/bottom heat for about 15-18 minutes until golden brown. 7. Let cool completely. Cut diagonally from the top and remove a piece to create an opening. Pipe in the whipped cream (whipped with powdered sugar and cream stiffener), smooth it off with a spatula, and dust generously with powdered sugar. Enjoy! 🤍

Ad | Maritozzi Recipe 🤍 Soft, sweet Roman buns - classically filled with whipped cream. 🥰 📝 Ingredients Makes: approx. 10-11 pieces Dough • 300 g all-purpose flour (2 ½ cups) • 50 g sugar (¼ cup) • 7 g dry yeast (1 packet) or 20 g fresh yeast • 110 ml lukewarm milk (½ cup) • 1 egg (medium) • 50 g soft butter (3 ½ tbsp) • 1 pinch of salt • a little vanilla For brushing • 1 egg yolk + 1 tbsp milk Cream filling • 400 ml cream (1 ¾ cups) • 2 tbsp powdered sugar • 1 packet cream stiffener For dusting • powdered sugar 🤍 Instructions 1. Sift the flour into a bowl and press a well into the center. Add the yeast, 1 tsp of the sugar, and a little of the lukewarm milk into the well. Stir lightly, cover, and let rest a few minutes until the yeast foams and activates. 2. Add the remaining sugar, salt, vanilla, the egg, and the rest of the milk, and knead everything into a smooth dough. 3. Once the dough comes together, knead in the soft butter piece by piece until you have a smooth, soft dough. 4. Cover and let rise in a warm place for about 1-1.5 hours, until doubled in size. 5. Divide the dough into 10-11 equal pieces, shape into oval buns, and place on a baking sheet lined with parchment paper. Let rise again for about 30-45 minutes. 6. Brush with the egg yolk and milk mixture. Bake in the preheated oven at 180 °C (350 °F) top/bottom heat for about 15-18 minutes until golden brown. 7. Let cool completely. Cut diagonally from the top and remove a piece to create an opening. Pipe in the whipped cream (whipped with powdered sugar and cream stiffener), smooth it off with a spatula, and dust generously with powdered sugar. Enjoy! 🤍

Food with Style

413,600 次观看 • 2 个月前

Ad | Apricot Pastry Recipe 🤍🍑 Crispy, golden, and fruity – these apricot pastries are the perfect treat with a cup of coffee or as an elegant dessert. Simple to make, yet wonderfully refined in flavor. 🥰 📝 Ingredients (for about 8 pieces) • 1 roll of ready-made Danish pastry (or puff pastry) • 2 tbsp apricot jam • a little milk (for brushing) • powdered sugar (for dusting after baking) 🤍 Preparation 1. Roll out the puff pastry and evenly spread the apricot jam on top. 2. Fold the dough once lengthwise. 3. Cut into strips about 5 cm (2 inches) wide. 4. Slice each strip lengthwise into 3 narrow strips, leaving them attached at the top. 5. Braid the three strips together and fold the ends underneath. 6. Place the braided pastries on a baking sheet lined with parchment paper and brush with a little milk. 7. Bake in a preheated oven at 180 °C (350 °F) for about 20–25 minutes, until golden brown. 8. Remove from the oven, let cool slightly, and dust with powdered sugar. Flaky, buttery, and delicately fruity – a pastry that looks like it came from a pâtisserie but takes only a few simple steps. 🤍

Ad | Apricot Pastry Recipe 🤍🍑 Crispy, golden, and fruity – these apricot pastries are the perfect treat with a cup of coffee or as an elegant dessert. Simple to make, yet wonderfully refined in flavor. 🥰 📝 Ingredients (for about 8 pieces) • 1 roll of ready-made Danish pastry (or puff pastry) • 2 tbsp apricot jam • a little milk (for brushing) • powdered sugar (for dusting after baking) 🤍 Preparation 1. Roll out the puff pastry and evenly spread the apricot jam on top. 2. Fold the dough once lengthwise. 3. Cut into strips about 5 cm (2 inches) wide. 4. Slice each strip lengthwise into 3 narrow strips, leaving them attached at the top. 5. Braid the three strips together and fold the ends underneath. 6. Place the braided pastries on a baking sheet lined with parchment paper and brush with a little milk. 7. Bake in a preheated oven at 180 °C (350 °F) for about 20–25 minutes, until golden brown. 8. Remove from the oven, let cool slightly, and dust with powdered sugar. Flaky, buttery, and delicately fruity – a pastry that looks like it came from a pâtisserie but takes only a few simple steps. 🤍

Food with Style

1,900,000 次观看 • 1 年前

Brioche Suisse Recipe 👩🏻‍🍳🍫 Delicious Brioche Suisse - a heavenly pastry with La Creme Pâtisserie and chocolate morsels. 🥐 Dough: - 350g flour - 150g butter (room temp.) - 3 eggs - 30g sugar - 6g yeast - Pinch of salt - 20g water 🍮 La Creme-Pâtisserie: - 250g milk - 2 egg yolks - 50g sugar - 20g cornstarch - 12g flour - 7g butter - Scraped seeds of 1 vanilla pod - 120g dark chocolate morsels for filling 👩🏻‍🍳 Dough Prep: 1. Mix flour, sugar, and salt. Dissolve yeast in water for 10 mins. Add eggs and yeast to flour, knead with a kitchen machine. 2. Add butter, knead till smooth. 3. Cover dough, let rise 2 hrs. 🍮 La Creme-Pâtisserie Prep: 1. Heat milk with butter in a saucepan. 2. Whisk egg yolks with sugar until creamy. Add cornstarch, continue stirring. 3. Add flour-butter mix, stir to creamy texture. 4. Gradually pour heated milk, stir until creamy. 5. Cool La Creme-Pâtisserie in a covered bowl. 👩🏻‍🍳 Continue: 1. After 2 hrs, knead dough, refrigerate 30 mins. 2. Roll out dough, spread La Creme-Pâtisserie on half, add chocolate, fold. 3. Chill dough 30 mins. 4. Cut edges, divide into 14 pieces, let rise 1 to 1.5 hrs. 5. Before baking, brush with egg mixture. 6. Bake at 180°C for about 15 mins. 7. Brush with syrup after baking. 🍯 Syrup Prep: 1. Mix 30ml water, 30g sugar. Add lemon juice, simmer till thick. Enjoy the delicious Brioche Suisse with its tender filling and sweet syrup! 👩🏻‍🍳🥐🍮 #cake #desert #dessert #caklover #dessertrecipe #foodrecipe

Brioche Suisse Recipe 👩🏻‍🍳🍫 Delicious Brioche Suisse - a heavenly pastry with La Creme Pâtisserie and chocolate morsels. 🥐 Dough: - 350g flour - 150g butter (room temp.) - 3 eggs - 30g sugar - 6g yeast - Pinch of salt - 20g water 🍮 La Creme-Pâtisserie: - 250g milk - 2 egg yolks - 50g sugar - 20g cornstarch - 12g flour - 7g butter - Scraped seeds of 1 vanilla pod - 120g dark chocolate morsels for filling 👩🏻‍🍳 Dough Prep: 1. Mix flour, sugar, and salt. Dissolve yeast in water for 10 mins. Add eggs and yeast to flour, knead with a kitchen machine. 2. Add butter, knead till smooth. 3. Cover dough, let rise 2 hrs. 🍮 La Creme-Pâtisserie Prep: 1. Heat milk with butter in a saucepan. 2. Whisk egg yolks with sugar until creamy. Add cornstarch, continue stirring. 3. Add flour-butter mix, stir to creamy texture. 4. Gradually pour heated milk, stir until creamy. 5. Cool La Creme-Pâtisserie in a covered bowl. 👩🏻‍🍳 Continue: 1. After 2 hrs, knead dough, refrigerate 30 mins. 2. Roll out dough, spread La Creme-Pâtisserie on half, add chocolate, fold. 3. Chill dough 30 mins. 4. Cut edges, divide into 14 pieces, let rise 1 to 1.5 hrs. 5. Before baking, brush with egg mixture. 6. Bake at 180°C for about 15 mins. 7. Brush with syrup after baking. 🍯 Syrup Prep: 1. Mix 30ml water, 30g sugar. Add lemon juice, simmer till thick. Enjoy the delicious Brioche Suisse with its tender filling and sweet syrup! 👩🏻‍🍳🥐🍮 #cake #desert #dessert #caklover #dessertrecipe #foodrecipe

Food with Style

3,700,000 次观看 • 3 年前

Apple Roses Recipe 🍎🤍 Delicate apple roses with a braided puff pastry base – easy to make and stunning to serve! 📝 Ingredients (for 6 pieces): • 1 sheet of refrigerated puff pastry (about 275 g / 9.7 oz) • 2-3 apples (e.g. Elstar, Braeburn – with skin) • 1 egg yolk (for brushing) • 1–2 tsp maple syrup • Powdered sugar, for dusting 🤍 Instructions 1. Preheat the oven to 190 °C (375 °F) top/bottom heat. 2. Roll out the puff pastry (approx. 25 × 40 cm / 10 × 16″) and cut it lengthwise into 6 even strips. 3. Cut 2 slits lengthwise into each strip (leaving one edge intact) and braid each into a flat puff pastry braid. 4. Core the apples and slice them very thinly (a mandoline works best). No need to peel them. 5. Place the apple slices slightly overlapping along one side of each braid, just like with classic apple roses. Do not fold the dough over the apples. 6. Roll up the strips into roses and place them into muffin tins or tartlet molds. 7. Brush the exposed dough with egg yolk. 8. Bake in the preheated oven for 25–30 minutes until golden brown. 9. Let cool slightly, then brush the apples with a little maple syrup for shine. 10. Once fully cooled, dust with powdered sugar and enjoy! Light, elegant, and full of flavor – these braided apple roses are a beautiful treat for any time of year. 🥰

Apple Roses Recipe 🍎🤍 Delicate apple roses with a braided puff pastry base – easy to make and stunning to serve! 📝 Ingredients (for 6 pieces): • 1 sheet of refrigerated puff pastry (about 275 g / 9.7 oz) • 2-3 apples (e.g. Elstar, Braeburn – with skin) • 1 egg yolk (for brushing) • 1–2 tsp maple syrup • Powdered sugar, for dusting 🤍 Instructions 1. Preheat the oven to 190 °C (375 °F) top/bottom heat. 2. Roll out the puff pastry (approx. 25 × 40 cm / 10 × 16″) and cut it lengthwise into 6 even strips. 3. Cut 2 slits lengthwise into each strip (leaving one edge intact) and braid each into a flat puff pastry braid. 4. Core the apples and slice them very thinly (a mandoline works best). No need to peel them. 5. Place the apple slices slightly overlapping along one side of each braid, just like with classic apple roses. Do not fold the dough over the apples. 6. Roll up the strips into roses and place them into muffin tins or tartlet molds. 7. Brush the exposed dough with egg yolk. 8. Bake in the preheated oven for 25–30 minutes until golden brown. 9. Let cool slightly, then brush the apples with a little maple syrup for shine. 10. Once fully cooled, dust with powdered sugar and enjoy! Light, elegant, and full of flavor – these braided apple roses are a beautiful treat for any time of year. 🥰

Food with Style

1,100,000 次观看 • 1 年前

Ad | Blueberry Tartelettes Recipe 🫐🤍 Small, delicate tartelettes with a crisp shortcrust base, tender almond frangipane and silky vanilla cream! 🥰 📝 Ingredients (for 6 tartelettes, Ø 8 cm) For the shortcrust pastry: - ⁠150 g all-purpose flour (1 ¼ cups) - 75 g cold butter, cubed (5 ½ tbsp) - 50 g sugar (¼ cup) - 1 egg yolk - 1 pinch of salt - a little freshly ground vanilla For the frangipane (almond cream): - 40 g soft butter (3 tbsp) - 40 g sugar (3 tbsp) - 40 g ground almonds (⅖ cup) - 1 small egg - 10 g flour (1 tbsp) - a little vanilla Also: - blueberry jam - fresh blueberries (for baking) For the pastry cream: - 250 ml milk (1 cup) - 3 egg yolks (M) - 50 g sugar (¼ cup) - 30 g cornstarch (¼ cup) - 1 tsp vanilla extract - 15 g butter (1 tbsp) For decorating: - fresh blueberries - toasted almond flakes - powdered sugar 🤍 Instructions 1. Mix flour, sugar, salt and vanilla. Rub in the cold butter until crumbly, add the egg yolk and quickly knead into a smooth dough. Wrap in cling film and chill for 30 minutes. 2. Preheat the oven to 180 °C (top/bottom heat). Roll out the dough, cut circles for the bases and place them into the greased molds. Cut fitting strips for the sides, press them against the walls and gently connect them with the base. Prick the bases with a fork and blind-bake for about 10 minutes. 3. For the frangipane, cream the butter and sugar, stir in the egg, then add the almonds, flour and vanilla. Brush the pre-baked bases thinly with jam, fill in the frangipane and press in 4 fresh blueberries each. Bake at 175 °C for about 25–30 minutes until golden, then let cool completely. 4. For the cream, heat the milk with vanilla. Whisk the egg yolks, sugar and cornstarch until smooth, slowly pour in the warm milk while stirring, return everything to the pot and cook, stirring constantly, until thickened. Stir in the butter until the cream is smooth. Transfer to a bowl, cover directly with cling film and let cool. 5. Pipe the pastry cream onto the cooled tartelettes. Top with fresh blueberries and toasted almond flakes, and dust with powdered sugar just before serving. Enjoy! 🤍🫐🍓

Ad | Blueberry Tartelettes Recipe 🫐🤍 Small, delicate tartelettes with a crisp shortcrust base, tender almond frangipane and silky vanilla cream! 🥰 📝 Ingredients (for 6 tartelettes, Ø 8 cm) For the shortcrust pastry: - ⁠150 g all-purpose flour (1 ¼ cups) - 75 g cold butter, cubed (5 ½ tbsp) - 50 g sugar (¼ cup) - 1 egg yolk - 1 pinch of salt - a little freshly ground vanilla For the frangipane (almond cream): - 40 g soft butter (3 tbsp) - 40 g sugar (3 tbsp) - 40 g ground almonds (⅖ cup) - 1 small egg - 10 g flour (1 tbsp) - a little vanilla Also: - blueberry jam - fresh blueberries (for baking) For the pastry cream: - 250 ml milk (1 cup) - 3 egg yolks (M) - 50 g sugar (¼ cup) - 30 g cornstarch (¼ cup) - 1 tsp vanilla extract - 15 g butter (1 tbsp) For decorating: - fresh blueberries - toasted almond flakes - powdered sugar 🤍 Instructions 1. Mix flour, sugar, salt and vanilla. Rub in the cold butter until crumbly, add the egg yolk and quickly knead into a smooth dough. Wrap in cling film and chill for 30 minutes. 2. Preheat the oven to 180 °C (top/bottom heat). Roll out the dough, cut circles for the bases and place them into the greased molds. Cut fitting strips for the sides, press them against the walls and gently connect them with the base. Prick the bases with a fork and blind-bake for about 10 minutes. 3. For the frangipane, cream the butter and sugar, stir in the egg, then add the almonds, flour and vanilla. Brush the pre-baked bases thinly with jam, fill in the frangipane and press in 4 fresh blueberries each. Bake at 175 °C for about 25–30 minutes until golden, then let cool completely. 4. For the cream, heat the milk with vanilla. Whisk the egg yolks, sugar and cornstarch until smooth, slowly pour in the warm milk while stirring, return everything to the pot and cook, stirring constantly, until thickened. Stir in the butter until the cream is smooth. Transfer to a bowl, cover directly with cling film and let cool. 5. Pipe the pastry cream onto the cooled tartelettes. Top with fresh blueberries and toasted almond flakes, and dust with powdered sugar just before serving. Enjoy! 🤍🫐🍓

Food with Style

210,400 次观看 • 2 个月前

Tangerine Cream Cake Recipe 👩🏻‍🍳🍊 Indulge in the delightful taste of a Tangerine Cream Cake - a heavenly treat that will enchant your senses! This delectable cake features a fluffy sponge base, filled with a delicious combination of creamy quark and whipped cream, enhanced with juicy tangerine pieces. 🥚 Ingredients for the Sponge Base: - 4 Eggs - 100g Sugar - 100g Flour (Type 405) - 1 teaspoon Vanilla Extract - A pinch of Salt 🍊 Ingredients for the Filling: - 300ml Whipping Cream - 16g Whipping Cream Stabilizer - 20g Powdered Sugar - 250g Quark - 1-2 tablespoons Tangerine Juice - Tangerine pieces from a can (approx. 200g) **Note:** If you prefer to make the cake without quark, you can use 500ml of whipping cream instead. Simply whip the cream with 16g of whipping cream stabilizer and 20g of powdered sugar, and follow the same assembly instructions. 👩🏻‍🍳 Preparation: 1. Sponge Base: In a kitchen mixer, beat the eggs with the sugar for about 15 minutes until they become pale and airy. Gently fold in the flour at a low speed, making sure to retain the air bubbles in the batter. Pour the batter into a 20 cm diameter baking pan and bake at 180°C (356°F) in a preheated oven for about 25 to 30 minutes, until golden brown. Let the sponge base cool completely. 2. Cream Filling: Whip the cream with 16g of whipping cream stabilizer and 20g of powdered sugar until stiff peaks form. In a separate bowl, cream the quark. Carefully fold the quark into the whipped cream and add 1-2 tablespoons of tangerine juice. 3. Assembly: Carefully slice the sponge base horizontally in half. Place tangerine pieces from the can on the bottom part of the sponge base. Pour the cream mixture over the tangerines and spread it evenly. Place the top part of the sponge base on top to complete the cake. Let the cake chill in the refrigerator overnight or for at least 4-5 hours to allow the flavors to meld. 4. After taking the cake out of the refrigerator, remove any baking frames or side foils and dust the cake with powdered sugar. Decorate the cake with additional tangerine pieces. Enjoy 👩🏻‍🍳🍰🍊

Tangerine Cream Cake Recipe 👩🏻‍🍳🍊 Indulge in the delightful taste of a Tangerine Cream Cake - a heavenly treat that will enchant your senses! This delectable cake features a fluffy sponge base, filled with a delicious combination of creamy quark and whipped cream, enhanced with juicy tangerine pieces. 🥚 Ingredients for the Sponge Base: - 4 Eggs - 100g Sugar - 100g Flour (Type 405) - 1 teaspoon Vanilla Extract - A pinch of Salt 🍊 Ingredients for the Filling: - 300ml Whipping Cream - 16g Whipping Cream Stabilizer - 20g Powdered Sugar - 250g Quark - 1-2 tablespoons Tangerine Juice - Tangerine pieces from a can (approx. 200g) Note: If you prefer to make the cake without quark, you can use 500ml of whipping cream instead. Simply whip the cream with 16g of whipping cream stabilizer and 20g of powdered sugar, and follow the same assembly instructions. 👩🏻‍🍳 Preparation: 1. Sponge Base: In a kitchen mixer, beat the eggs with the sugar for about 15 minutes until they become pale and airy. Gently fold in the flour at a low speed, making sure to retain the air bubbles in the batter. Pour the batter into a 20 cm diameter baking pan and bake at 180°C (356°F) in a preheated oven for about 25 to 30 minutes, until golden brown. Let the sponge base cool completely. 2. Cream Filling: Whip the cream with 16g of whipping cream stabilizer and 20g of powdered sugar until stiff peaks form. In a separate bowl, cream the quark. Carefully fold the quark into the whipped cream and add 1-2 tablespoons of tangerine juice. 3. Assembly: Carefully slice the sponge base horizontally in half. Place tangerine pieces from the can on the bottom part of the sponge base. Pour the cream mixture over the tangerines and spread it evenly. Place the top part of the sponge base on top to complete the cake. Let the cake chill in the refrigerator overnight or for at least 4-5 hours to allow the flavors to meld. 4. After taking the cake out of the refrigerator, remove any baking frames or side foils and dust the cake with powdered sugar. Decorate the cake with additional tangerine pieces. Enjoy 👩🏻‍🍳🍰🍊

Food with Style

2,100,000 次观看 • 3 年前

Ad | Vanilla Brioche Recipe 🤍 These fluffy vanilla brioches are a delightful blend of buttery soft dough and subtle vanilla flavor 🥰 📝 Ingredients For the dough: • 250 g all-purpose flour (Type 405) (2 cups) • 40 g sugar (3 tbsp) • 1/2 tsp salt (1/2 tsp) • 120 ml lukewarm milk (1/2 cup) • 20 g soft butter (1 1/2 tbsp) • 1 tsp vanilla extract (1 tsp) • 1 tsp instant dry yeast (1 tsp) • 1 egg (size M) (1 egg) For brushing and flavor: • 40 g soft butter, mixed with 1 tsp vanilla extract (3 tbsp butter + 1 tsp vanilla) • 20 g melted butter, for brushing before and after baking (1 1/2 tbsp) 🤍 Instructions 1. Sift the flour into a bowl and create a well in the center. Add the dry yeast, a bit of the sugar, and about 3 tablespoons of lukewarm milk to the well. Cover and let rest for about 10 minutes until the yeast foams. 2. Add the remaining milk, sugar, salt, the egg, the soft butter, and 1 teaspoon of vanilla extract. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. 3. Divide the dough into 6 equal balls (about 75 g each). Roll each ball into an oval shape, roughly 10 x 15 cm. 4. Brush each oval dough piece with the vanilla-infused soft butter. Make multiple cuts across the middle of each oval, but not all the way to the edges. 5. Roll each piece of dough gently from the short side to form a compact roll. Place the roll into the greased muffin tin, with the ends facing downward. 6. Cover and let the rolls rise for another 20–30 minutes, until they have visibly risen. Brush them with some melted butter. 7. Preheat the oven to 180°C (350°F) and bake the brioches for 20–25 minutes until golden brown. 8. After baking, brush the brioches with the remaining melted butter, cover, and let rest until the butter is absorbed. Finally, dust with powdered sugar. Enjoy! 🥰🤍

Ad | Vanilla Brioche Recipe 🤍 These fluffy vanilla brioches are a delightful blend of buttery soft dough and subtle vanilla flavor 🥰 📝 Ingredients For the dough: • 250 g all-purpose flour (Type 405) (2 cups) • 40 g sugar (3 tbsp) • 1/2 tsp salt (1/2 tsp) • 120 ml lukewarm milk (1/2 cup) • 20 g soft butter (1 1/2 tbsp) • 1 tsp vanilla extract (1 tsp) • 1 tsp instant dry yeast (1 tsp) • 1 egg (size M) (1 egg) For brushing and flavor: • 40 g soft butter, mixed with 1 tsp vanilla extract (3 tbsp butter + 1 tsp vanilla) • 20 g melted butter, for brushing before and after baking (1 1/2 tbsp) 🤍 Instructions 1. Sift the flour into a bowl and create a well in the center. Add the dry yeast, a bit of the sugar, and about 3 tablespoons of lukewarm milk to the well. Cover and let rest for about 10 minutes until the yeast foams. 2. Add the remaining milk, sugar, salt, the egg, the soft butter, and 1 teaspoon of vanilla extract. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. 3. Divide the dough into 6 equal balls (about 75 g each). Roll each ball into an oval shape, roughly 10 x 15 cm. 4. Brush each oval dough piece with the vanilla-infused soft butter. Make multiple cuts across the middle of each oval, but not all the way to the edges. 5. Roll each piece of dough gently from the short side to form a compact roll. Place the roll into the greased muffin tin, with the ends facing downward. 6. Cover and let the rolls rise for another 20–30 minutes, until they have visibly risen. Brush them with some melted butter. 7. Preheat the oven to 180°C (350°F) and bake the brioches for 20–25 minutes until golden brown. 8. After baking, brush the brioches with the remaining melted butter, cover, and let rest until the butter is absorbed. Finally, dust with powdered sugar. Enjoy! 🥰🤍

Food with Style

660,100 次观看 • 2 年前

Pain au Chocolat Easy Recipe 👩🏻‍🍳 Pain au Chocolat, a popular French pastry, becomes a delight with this simple recipe. Using pre-made puff pastry and delightful dark chocolate drops, you can effortlessly conjure these sweet treats. Perfect for enthusiasts and an ideal addition to a leisurely morning or afternoon snack. 🍫 Ingredients: - 1 roll of puff pastry from the refrigerated section (400 g) - 100 g dark chocolate drops - To brush, an egg yolk and a teaspoon of cream or milk. 👩🏻‍🍳 Preparation: 1. - Preheat the oven to 180 degrees Celsius (fan-assisted). 2. - Roll out the puff pastry lengthwise. 3. - Sprinkle the dark chocolate drops evenly over the pastry. - Carefully roll the pastry, enclosing the chocolate. 4. - Cut 4-5 pieces - Brush the pastry pieces with a mixture of egg yolk and cream. 5. - Place the pastry pieces on a baking sheet and bake in the preheated oven for about 20 to 25 minutes, until golden brown. 6. - After cooling, brush them with maple syrup for an beautiful sheen. - Melt the remaining dark chocolate drops with a tsp Butter. - Drizzle chocolate stripes over the baked Pain au Chocolat. Let this easy Pain au Chocolat recipe transport you into the charming world of French patisserie. Bon appétit! 👩🏻‍🍳 #painauchocolat #pastry #dessert #recipe

Pain au Chocolat Easy Recipe 👩🏻‍🍳 Pain au Chocolat, a popular French pastry, becomes a delight with this simple recipe. Using pre-made puff pastry and delightful dark chocolate drops, you can effortlessly conjure these sweet treats. Perfect for enthusiasts and an ideal addition to a leisurely morning or afternoon snack. 🍫 Ingredients: - 1 roll of puff pastry from the refrigerated section (400 g) - 100 g dark chocolate drops - To brush, an egg yolk and a teaspoon of cream or milk. 👩🏻‍🍳 Preparation: 1. - Preheat the oven to 180 degrees Celsius (fan-assisted). 2. - Roll out the puff pastry lengthwise. 3. - Sprinkle the dark chocolate drops evenly over the pastry. - Carefully roll the pastry, enclosing the chocolate. 4. - Cut 4-5 pieces - Brush the pastry pieces with a mixture of egg yolk and cream. 5. - Place the pastry pieces on a baking sheet and bake in the preheated oven for about 20 to 25 minutes, until golden brown. 6. - After cooling, brush them with maple syrup for an beautiful sheen. - Melt the remaining dark chocolate drops with a tsp Butter. - Drizzle chocolate stripes over the baked Pain au Chocolat. Let this easy Pain au Chocolat recipe transport you into the charming world of French patisserie. Bon appétit! 👩🏻‍🍳 #painauchocolat #pastry #dessert #recipe

Food with Style

954,800 次观看 • 3 年前

Mille Feuille easy Recipe 🥐👩🏻‍🍳 For an elegant homemade Mille Feuille dessert featuring delicate puff pastry and creamy pastry cream: 🥐 Ingredients: - 1 puff pastry (Ready-made frozen) - Powdered sugar for dusting - Berries for decoration - Optional: Maple syrup for brushing 🥛 Pastry Cream: - 250 ml milk - 50 g sugar - 3 egg yolks - Scraped seeds of half a vanilla pod - 20 g cornstarch - 25 g butter - Pinch of salt 👩🏻‍🍳 Instructions: 1. Thaw and cut puff pastry into nine pieces. 2. Place pastry pieces on parchment paper, pierce with a fork, sprinkle with powdered sugar, cover with another parchment sheet, and place a baking tray on top. 3. Bake at 180°C (fan-assisted) for about 15-20 minutes until golden and crispy, then cool. 4. Prepare pastry cream: Heat milk. Mix egg yolks, sugar, cornstarch, and salt. Add scraped vanilla seeds. 5. Slowly pour hot milk into the egg mixture while stirring. 6. Return mixture to pot, thicken while stirring. 7. Remove from heat, stir in butter. 8. Let the cream cool, cover. 9. Place a piece of pastry as the base, spread cream. Place another piece on top, repeat to create three layers. 10. Repeat the process for a total of three Mille Feuille. 11. Sprinkle powdered sugar on top. Optional: Brush with maple syrup for a beautiful shine. Please decorate with berries. 12. Chill Mille Feuille in the fridge for 1 hour. 13. Serve Mille Feuille as an elegant dessert. 🥐🍰 Enjoy! 👩🏻‍🍳 #millefeuille #dessert #dessertrecipe #cake

Mille Feuille easy Recipe 🥐👩🏻‍🍳 For an elegant homemade Mille Feuille dessert featuring delicate puff pastry and creamy pastry cream: 🥐 Ingredients: - 1 puff pastry (Ready-made frozen) - Powdered sugar for dusting - Berries for decoration - Optional: Maple syrup for brushing 🥛 Pastry Cream: - 250 ml milk - 50 g sugar - 3 egg yolks - Scraped seeds of half a vanilla pod - 20 g cornstarch - 25 g butter - Pinch of salt 👩🏻‍🍳 Instructions: 1. Thaw and cut puff pastry into nine pieces. 2. Place pastry pieces on parchment paper, pierce with a fork, sprinkle with powdered sugar, cover with another parchment sheet, and place a baking tray on top. 3. Bake at 180°C (fan-assisted) for about 15-20 minutes until golden and crispy, then cool. 4. Prepare pastry cream: Heat milk. Mix egg yolks, sugar, cornstarch, and salt. Add scraped vanilla seeds. 5. Slowly pour hot milk into the egg mixture while stirring. 6. Return mixture to pot, thicken while stirring. 7. Remove from heat, stir in butter. 8. Let the cream cool, cover. 9. Place a piece of pastry as the base, spread cream. Place another piece on top, repeat to create three layers. 10. Repeat the process for a total of three Mille Feuille. 11. Sprinkle powdered sugar on top. Optional: Brush with maple syrup for a beautiful shine. Please decorate with berries. 12. Chill Mille Feuille in the fridge for 1 hour. 13. Serve Mille Feuille as an elegant dessert. 🥐🍰 Enjoy! 👩🏻‍🍳 #millefeuille #dessert #dessertrecipe #cake

Food with Style

969,600 次观看 • 3 年前

Ad | Gâteau aux Amandes Recipe 🥰🤍 A soft almond cake inspired by the simple elegance of French home baking — the kind you might find in a cozy Parisian café. 🥰 📝 Ingredients (for a 19 cm / 7.5 inch springform) • 100 g soft unsalted butter (7 tbsp) • 100 g sugar (½ cup) • 2 eggs (room temperature) • 1 tsp vanilla extract • 1 tsp finely grated lemon zest • 100 g ground blanched almonds (1 cup) • 30 g all-purpose flour (¼ cup) • 1 tsp baking powder • 1 pinch of salt • Flaked almonds (for topping) • Powdered sugar (for dusting) 🤍 Instructions 1. Preheat the oven to 175 °C (350 °F) top/bottom heat. Line a 19 cm (7.5 inch) springform pan with parchment paper and lightly grease the sides. 2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and lemon zest. 3. In a separate bowl, combine ground almonds, flour, baking powder, and salt. Gently fold this mixture into the butter mixture until just combined. 4. Pour the batter into the prepared pan, smooth the top, and sprinkle with flaked almonds. Bake for about 35 minutes, until golden and a toothpick comes out clean. 5. Let the cake cool slightly in the pan, then remove and let cool completely. Dust with powdered sugar before serving. This almond cake stays wonderfully moist for 2–3 days — and often tastes even better the next day. Bon appétit! 🥰

Ad | Gâteau aux Amandes Recipe 🥰🤍 A soft almond cake inspired by the simple elegance of French home baking — the kind you might find in a cozy Parisian café. 🥰 📝 Ingredients (for a 19 cm / 7.5 inch springform) • 100 g soft unsalted butter (7 tbsp) • 100 g sugar (½ cup) • 2 eggs (room temperature) • 1 tsp vanilla extract • 1 tsp finely grated lemon zest • 100 g ground blanched almonds (1 cup) • 30 g all-purpose flour (¼ cup) • 1 tsp baking powder • 1 pinch of salt • Flaked almonds (for topping) • Powdered sugar (for dusting) 🤍 Instructions 1. Preheat the oven to 175 °C (350 °F) top/bottom heat. Line a 19 cm (7.5 inch) springform pan with parchment paper and lightly grease the sides. 2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and lemon zest. 3. In a separate bowl, combine ground almonds, flour, baking powder, and salt. Gently fold this mixture into the butter mixture until just combined. 4. Pour the batter into the prepared pan, smooth the top, and sprinkle with flaked almonds. Bake for about 35 minutes, until golden and a toothpick comes out clean. 5. Let the cake cool slightly in the pan, then remove and let cool completely. Dust with powdered sugar before serving. This almond cake stays wonderfully moist for 2–3 days — and often tastes even better the next day. Bon appétit! 🥰

Food with Style

139,600 次观看 • 1 年前

Victoria Sponge Cake Recipe 👩🏻‍🍳🍰 Indulge in the classic elegance of a Victoria Sponge Cake. This light and airy cake is filled with layers of deliciousness, making it a timeless favorite. 🥚 Ingredients: For the Cake: - 200g soft butter - 200g sugar - 4 large eggs - 200g all-purpose flour (Type 405) - 1 teaspoon baking powder - 1 teaspoon vanilla extract 🍓 For the Filling: - 300ml whipped cream - 2 tablespoons powdered sugar - Strawberry jam (or your preferred jam) For Decoration: - Powdered sugar for dusting 👩🏻‍🍳 Instructions: 1. Preheat your oven to 180°C (top and bottom heat) and lightly grease one or two 20cm diameter cake pans. 2. In a large bowl, cream together the soft butter and sugar until the mixture becomes light and fluffy. 3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 4. In a separate bowl, combine the all-purpose flour and baking powder. Gradually add this dry mixture to the butter-egg mixture, gently folding until well combined. 5. Divide the batter evenly between the prepared cake pans if using two pans. Alternatively, pour it all into one pan. Smooth the surface. 6. Bake the cake(s) for approximately 25-30 minutes or until they turn golden brown and a toothpick inserted into the center comes out clean. 7. Allow the cake(s) to cool in the pan for about 10 minutes, then remove them from the pan and let them cool completely on a wire rack. 8. While the cake cools, prepare the filling by whipping the cream with the powdered sugar until stiff peaks form. 9. Slice the cooled cake(s) horizontally into two layers. Spread a generous layer of strawberry jam on one of the layers, followed by the whipped cream. 10. Place the second cake layer on top and press gently. Dust the top of the cake with powdered sugar. You can either bake the cake in a single pan and slice it in half horizontally or use two separate pans. Enjoy your homemade Victoria Sponge Cake! 👩🏻‍🍳 #victoriasponge #cake #cakerecipe #dessert

Victoria Sponge Cake Recipe 👩🏻‍🍳🍰 Indulge in the classic elegance of a Victoria Sponge Cake. This light and airy cake is filled with layers of deliciousness, making it a timeless favorite. 🥚 Ingredients: For the Cake: - 200g soft butter - 200g sugar - 4 large eggs - 200g all-purpose flour (Type 405) - 1 teaspoon baking powder - 1 teaspoon vanilla extract 🍓 For the Filling: - 300ml whipped cream - 2 tablespoons powdered sugar - Strawberry jam (or your preferred jam) For Decoration: - Powdered sugar for dusting 👩🏻‍🍳 Instructions: 1. Preheat your oven to 180°C (top and bottom heat) and lightly grease one or two 20cm diameter cake pans. 2. In a large bowl, cream together the soft butter and sugar until the mixture becomes light and fluffy. 3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 4. In a separate bowl, combine the all-purpose flour and baking powder. Gradually add this dry mixture to the butter-egg mixture, gently folding until well combined. 5. Divide the batter evenly between the prepared cake pans if using two pans. Alternatively, pour it all into one pan. Smooth the surface. 6. Bake the cake(s) for approximately 25-30 minutes or until they turn golden brown and a toothpick inserted into the center comes out clean. 7. Allow the cake(s) to cool in the pan for about 10 minutes, then remove them from the pan and let them cool completely on a wire rack. 8. While the cake cools, prepare the filling by whipping the cream with the powdered sugar until stiff peaks form. 9. Slice the cooled cake(s) horizontally into two layers. Spread a generous layer of strawberry jam on one of the layers, followed by the whipped cream. 10. Place the second cake layer on top and press gently. Dust the top of the cake with powdered sugar. You can either bake the cake in a single pan and slice it in half horizontally or use two separate pans. Enjoy your homemade Victoria Sponge Cake! 👩🏻‍🍳 #victoriasponge #cake #cakerecipe #dessert

Food with Style

338,800 次观看 • 3 年前

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