Gooey Blueberry Cinnamon Buns

Have I got the recipe for you… These oozing blueberry cinnamon buns are moist and gooey, perfect for a little sweet treat during the holidays. I wanted to make buns stacked in an oven dish and not too many of them, so I think this recipe calls for the perfect amount. I basically used a normal cinnamon bun recipe but added a little extra by filling it with a berry glaze alongside the cinnamon sugar mixture.

While the buns were cooking in the oven, I was walking our dog and kid-you-not, there was the most wonderful smell lingering in the hallway of our apartment before I stepped back inside. I wanted to share this recipe with you as fast as possible, so you can bake this on Christmas morning if you love to start the day with something sweet.  My husband who does not have a major sweet tooth, loved this dish, so will be making it much more gladly than traditional cinnamon rolls. This little festive treat made to be eaten with woolen socks on, under the blanket with the fire roaring in the background. We ate the remaining of the buns last night while watching Home Alone 2, all cozy in our living room.

Bun Ingredients: (serves 1 baked tray)

• 2.5dl whole milk warm

• 75g dry yeast (1 packet)

• 1 egg

• 1dl sugar

• 1 tablespoon cardamum

• 1 teaspoon salt

• About 7dl flour

• 75g melted butter

Bun Filling

• 50g butter

• ½ dl brown sugar

• 2 tablespoons cinnamon

• 1 cup Blueberry filling (see recipe below)

Blueberry filling

• 1 1/2 cups frozen berries of any kind (I used blueberries)

• 1 cup icing sugar

• 2 teaspoon honey to taste

• 2 tablespoons corn starch

• Dash of vanilla extract

Blueberry Glaze

• ½ cup powdered sugar

• 1-2 teaspoons milk

• 1 tablespoon of blueberry filling

Blueberry filling Directions

In a small saucepan, add the blueberries and bring to a gentle boil. Let them soften a bit and add in the remaining ingredients. After a few minutes of gently simmering, puree into a desired smoothness with a hand-held blender. I left some chunks to add a bit of texture. Bring back to gentle simmer and let the filling thicken. Leave to side to cool.

Blueberry Glaze Directions

Make a traditional frosting by mixing together powdered sugar and a bit of milk. Use a lot more sugar (1/2 cup) than milk (1-2 teaspoons) for a thick glaze. Take a tablespoon of the blueberry filling and mix it into the glaze so it turns it a wonderful purple color.

Directions for Buns (1 ½ hour) 23cm x 12cm bread tin

In a large bowl, add the dry yeast to the warm milk and allow it to dissolve by stirring. Mix in the egg, sugar, cardamum and salt. Slowly, pour in the flour kneading it along the way. Add in the melted butter in the end. The dough is supposed to be soft so that you can just remove it from your fingers and so it does not stick to the bowl. Allow the dough to rest (under a kitchen towel in a warm spot) for 20minutes.

Meanwhile the dough is resting, make the blueberry filling and allow it to cool.

Knead the dough on a flat surface. Spread some flour on the surface so the dough does not stick to it. Roll out the dough into a rectangle so it is thin enough to roll it later. Then spread the softened butter all over along with a dusting of brown sugar. Spread the blueberry filling mainly in the center of the dough so it is easier to roll. Then roll the dough, it does not matter if it does not look perfect. Make sure the seam is on the bottom so it is easier to cut. Cut into enough pieces that fit our baking tray.  I used a smaller bread tin that was 6cm in height so I cut roughly the same length rolls. Butter your bread/cake tin and place the rolls “standing up” alongside each other, all along the tin. Place the kitchen towel on top and let them rest for 15 minutes before baking.

Add little knobs of butter on top of each roll and a sprinkling of brown sugar. Bake in the oven at 225 Celsius degrees for 8-10 minutes so they are crispy on top but soft on the inside.

Eat either straight from the oven or let them cool. Pour the blueberry glaze on top before serving.

chocolate mousse layer cake

It is officially the first of March, which means that the snow should slowly start melting allowing space for little buds to push through the surface of the ground. This was the first weekend the temperatures got a little warmer and we were able to enjoy a cup of coffee on the balcony in the wonderful warmth of the sunlight. I also scrapped the balcony floor and cleaned all the dirt that piles up over winter time.

This morning I heard the first screeching sound of the seagulls that to me, symbolizes the beginning of Spring. The park is still filled with ice and snow, but I love that the streets are getting a bit drier day by day. Hopefully soon, it’s time to get rid of all winter jackets that is exchanged for a lighter wardrobe.

My husband and I will be going to our summer house in the next couple of days to enjoy a little change of scenery. Finland is going into a partial lockdown mode so it’s nice to escape into the countryside away from the city.

However, since the month has changed, I wanted to make a little layer cake to hopefully kick off the start of Spring. The filling is a light chocolate mousse with blueberries tucked in the middle and the base is a basic sponge type cake, that I always use when making layer cakes.

For the chocolate mousse filling, all I did was add heavy cream with sugar and whipped it and then added some coco powder and whipped it more. I like the cream to be quite solid so it is a bit easier to control when spreading it on the cake. For this cake, I made 2 base layers, but you could three just as easily. After one layer, add some coco mousse in the middle and fill with berries, add another base on top. Then cover the outer surfaces with the mousse and garnish with blueberries and a dusting of powder sugar.

Have you heard of ‘tulip massaging’? I read it from somewhere, that once the tulip begins to wilt, you gently peel back each petal to open the flower up. This gives the tulip a new look (almost like a poppy flower) and gives the flower a longer life. I tested it with a few buds (see in the image below, where I am holding the buds), and thought it looked quite nice. Nevertheless, tulips are a definite sign of spring.

Have a great start to the new week-

For the cake base I used this recipe:

Cake Filling recipe:

Ingredients for cake base (x2)

• 3 eggs

• 1dl sugar

• 1/2 teaspoon baking powder

• 1 dl + 1 1/2 tbs flour

• 1 tablespoons vanilla powder

• 1/2 tablespoons cardamom

* oil for lining the cake tine / milk when assembling the cake

Cake Base Directions

Baking the cake layers:

In a bowl, add together the dry ingredients (minus sugar). In another bowl, whisk together the eggs and sugar until light and fluffy with the help of an electric whisk. Through a sieve, combine the dry ingredients to the egg/sugar mixture. Gently fold the batter together.

Pour some oil into the cake tin so the bottom and sides are coated, pour excess out. Pour batter into the cake tin and place into the bottom part of the oven for 40 minutes at 175 °C. Check the cake by inserting a tooth pick into the centre and if it comes out clear, it is fully cooked. Cool in cake tins on a heat rack (about 10 minutes);  remove cakes from tins and cool completely on wire racks for about an hour.

Repeat this process again for 2 cake layers.

Citrus Pavlova & Apple Blossoms

‘A weekend filled with blooming apple trees & a beautiful cloud-like citrus pavlova´

Apple Blossom Season is here to bring us joy from its speckles of white delicate flowers that light up the path of May. We took an evening route to our favorite apple orchard that are just bursting into bloom to capture a few memories as we do every year. Last year I was still able to lift Siena in my lap for some pictures but not anymore, she was outgrown in size for that already. Back home for the sake of the weekend, I decided to make a citrus pavlova for dessert. In this tiny elegant dessert, a crisp white meringue layer is filled with lemon infused whipped cream and decorated with little flowers.

I’ve learned that to keep your meringue from being flat, do not overbeat as this loses volume when other ingredients are added to the mixture. The key is to beat the whites stiff but not dry. Also, slowly fold in the sugar rather than dumping it all at a fast rate. Then beat into a thick white glossy mass. Make sure no yolks or grease gets into your whites, as this ruins the pavlova.

Base Ingredients

• 4 egg whites

• 1 cup sugar

• 1 teaspoon vanilla extract

• 2 teaspoons cornstarch

• 1 teaspoon of lemon juice

Topping Ingredients

• 1 cup heavy cream

• 1-2 teaspoons of lemon juice

• Zest of 1 lemon

• About 2 tablespoons of sugar

Directions

Preheat the oven to 100 degrees Celsius (200 Fahrenheit) and adjust the rack to the lower part of the oven. Line a baking sheet with parchment paper. In a large bowl, beat egg whites until stiff but not dry. Slowly add in the sugar while continuously beating with an electric whisk. Beat until thick and glossy. Gently fold in the vanilla extract, lemon juice and cornstarch.

Spoon the mixture on the parchment paper and shape into a circle. You can make a larger flatter version or smaller and a taller version. However, keep in mind that if you are making a taller version, it cannot take any heavy filling on top as falls through the lightness of the pavlova.

Ready to bake: Bake for 1 hour and 30 minutes. Once ready turn the oven off and leave in the hot oven (with the door slightly open) and leave in for a remaining hour. It is in this hour that the meringue will dry out completely. Then remove from oven onto a wire rack and allow to cool.

While the meringue is cooling whip the topping: Whip some cream with the sugar. Once stiff, add lemon juice and lemon zest. Once the meringue is cool add the whipped cream on top. To decorate, add a little bit more lemon zest and little flowers on top.

Christmas Market & Cookies

Embarking on a festive escapade, we braved the winter chill to explore the Christmas market, where the air was filled with the irresistible scent of roasted chestnuts. Energized by the festive spirit, we returned home, little Lucas in tow, to embark on our cozy holiday tradition—baking gingerbread cookies. As the kitchen filled with the warm aroma of ginger and a touch of lemon zest, we eagerly dove into the sweet, joyous process of creating delicious memories together. Our little culinary adventure promises to sprinkle our home with the magic of the season, one gingerbread cookie at a time.

As our family gradually bounces back from the flu, we embraced the morning with a leisurely stroll to the Christmas market, where the enticing aroma of roasted chestnuts heightened our festive spirits. Amidst the stalls and the crisp winter air, we reveled in the simple joy of exploring and savoring the seasonal delights. Returning home, we embarked on a delightful new tradition – baking gingerbread cookies together with our little Lucas. The sweet fragrance of the gingerbread dough, enhanced with a touch of lemon zest, wafted through our kitchen, evoking cherished childhood memories of baking with my brother under the watchful gaze of our parents. Recreating these moments, we gathered around, watching movies in our cozy den, reminiscent of the warmth found beneath layers of blankets and a crackling fireplace. With a desire to forge lasting memories with our little one, I eagerly rolled out the gingerbread dough using a charming rolling pin from Tuscany, which, while possibly meant for pasta, added a touch of Italy to our kitchen. The intoxicating scent of Christmas lingered as we applied a quick and simple frosting, creating a symphony of flavors and nostalgia that made the day truly special.

Cinnamon Cake

‘Tiny cinnamon cakes perfect for a tea time over snowy days’

Nobody in our household has a crazy sweet tooth but Christmas brings out the cosiest time to bake. If it is not for you, let it be for those unexpected guests or friends coming over for drinks or coffee. I love making small sized cakes, so none of it ends up in waste as my hubby and I don’t really eat that much sugar. I also have a mild obsession with old-fashioned cake tins, particular French ones that I have “accidently” collected over the years. Gladly all of them are put to good use, especially over chilly dark winter days. I wanted to share this classic cinnamon coffee cake recipe, as cinnamon and Christmas go hand in hand.

This cinnamon cake is really simple and delicious, very similar to a layer cake and bullet proof easy even if you are not good at baking. I added a little icing on top, as a little sugar drizzle never hurt anyone, but that is totally up to you.

Cinnamon cake

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 2 tablespoons ground cinnamon

• Pinch of salt

• 1 cup sugar

• 2/3 cup softened butter

• 2 teaspoons vanilla extract

• 3 eggs

• 2/3 cup milk

• 1/2 cup dried cranberry

Icing Glaze

• 1 cup powdered sugar

• ½ teaspoon vanilla extract

• 1-2 tablespoons milk

Mix all the ingredients together for a running icing

Directions

Preheat oven to 180 degrees Celsius. Grease the cake tin (1 large 10-inch or several small ones) and lightly flour.

In a bowl, whisk together the flour, baking powder, cranberry, cinnamon and salt. In another bowl, mix together the sugar, butter and vanilla with a handheld whisk. Add in the eggs and beat until light and fluffy. Mix in the flour mixture while beating at the same time and simultaneously adding in the milk.

Pour the batter into the cake tins and bake for about 40-45 minutes or until the toothpick inserted into the centre comes out clean. Sometimes the smaller cake tins cake a shorter time to cook so keep an eye on it occasionally. Allow the cake to cool before removing it from the tin.

Make the glaze and drizzle on top once the cake has cooled. Garnish with powdered sugar, dried cranberry and rose buds.

Lavender Lemon Pound Cake

Lavender, with its exquisite and elegant aroma, stands as a timeless favorite among flowers. Its fragrance, a cherished reminder of warm days spent in the idyllic landscapes of Italy or France, has the power to transport us to those cherished moments. In my quest for this enchanting scent, I stumbled upon dried lavender at a spice market in Dubai. Fueled by the spirit of post-Valentine's Day and the approaching weekend, I was inspired to craft a culinary masterpiece—a Lemon Pound Cake infused with the delicate essence of lavender.

As the days gradually lengthen and nature awakens, even in the midst of lingering winter, the promise of spring becomes palpable. With snow-covered landscapes and the melody of birdsong, the world transforms into a canvas of subtle beauty. This Lemon Pound Cake, a celebration of the harmonious union between zesty lemon and fragrant lavender, becomes a sublime addition to the evolving tapestry of the season. Join me on this flavorful journey, where the aromas of lavender and the zest of lemon converge, creating a delightful treat that embodies the essence of exquisite afternoon tea.

Lemon Pound cake (serves 12)

• 1 1/2 cups flour

• 1tsp baking powder

• zest of 1 lemon

• 1/2 tsp salt

• 1/2 cup unsalted butter (softened)

• 1 cup sugar

• 2 large eggs

• 1 tablespoon lavender

• 1 tsp vanilla extract

• Juice of 1/2 lemon

• 1/2 cup buttermilk

Lavender Icing

• 1 tbsp milk

• 1 cup (perhaps more) confectioners’ sugar

• 1 tbsp dried lavender

• red colouring (optional)

Garnish

• Dried lavender

• Lemon zest

• Thyme twigs

Directions

Preheat oven 177 celsius degrees. Grease a loaf tin or use a silicon based one that needs no prepping.

In a small bowl, combine the flour, baking powder, lemon zest, salt and lavender.

In another bowl, blitz together the butter and sugar with a hand-held mixer until pale and fluffy for about 3 minutes. While gently mixing, add in the eggs (one at a time), the vanilla and lemon juice.

While mixing, add in 1/2 of the flour and the buttermilk until combined. Then add the remaining flour and mix well.

Pour into a silicon cake tine and bake for 45 minutes until golden brown. Insert a toothpick in the middle and if it comes out clean, it is ready. Leave the cake to cool on a rack while you make the icing.

Lavender Icing

Heat the milk in a small saucepan with the dried lavender in it. Just before it comes to a boil, turn off the heat. Leave the lavender to soak in the milk for about 10 minutes until it turns a gentle purple colour. If the milk looks to mild in colour, you can add a drop of red colouring to help bring out the purple colour, but this is optional.

Then strain the lavender out of the milk and whisk the sugar into the milk until it turns into a thick icing. If the icing looks too loose, just add more sugar and that will do the trick. Once the cake has cooled, drizzle the icing on top and garnish with lavender, lemon zest and a few twigs of thyme.

Easy Rhubarb Pie

Embark on a delightful culinary journey with this exquisite Rhubarb Pie recipe that I'm eager to share—a testament to simplicity and sublime flavor. Crafted a few weeks ago, this pie quickly became a favorite in my kitchen, thanks to its irresistibly moist texture and the subtle yet distinctive undertones of almond flour.

Each slice is a harmonious blend of sweet and tart, with the rhubarb's natural vibrancy taking center stage. To elevate this delectable creation, we paired it with a dollop of lemon-flavored quark, adding a tantalizing tanginess that perfectly complements the pie's richness. Join me in savoring the joy of uncomplicated baking, where the essence of rhubarb and the nutty notes of almond flour combine to create a pie that is not just a dessert but a delightful celebration of seasonal flavors.

Honey Rhubarb Pie

• 170g butter (room temperature)

• 1kg rhubarb chopped, peeled and diced

• 200g sugar

• 3 eggs

• 3 teespoons baking powder

• 120g almond flour

• 1 tablespoon vanilla sugar

• 240g milk

• 80g honey

Whisk the butter and sugar into a pale froth with a hand-held mixer. One by one, add in the eggs.

Mix all the dry ingredients together. Add in the milk and mix together with the egg sugar batter.

Pour the batter into a parchment paper lined cake tin or a baking tray if you wish for a slim pie. In a bowl, mix the honey and rhubarb dices together and pour evenly into the cake tin with the batter.

Bake in 160 degrees Celsius for 40 minutes. Before serving, allow to cool and serve with vanilla sauce or lemon quark, as we did.

Quick & Easy Rhubarb Compote

June mornings, with their gentle embrace of burgeoning warmth, hold a special place in my heart. As the weather gracefully ascends into the welcoming degrees of summer, each dawn unfolds with an enchanting blend of tranquility and pleasantness. The balcony, adorned with blossoms, seems to awaken with newfound vitality, the vibrant hues of flowers mirrored by the cerulean skies above. Summer, in all its glory, has unequivocally arrived. With the advent of June, the arrival of rhubarb season beckons, marking the perfect moment to embark on the creation of an easy homemade compote. The rhubarb compote (takes 15 minutes to make) promises to be a delightful symphony of flavors, a sweet tribute to the abundance that June brings.

Ingredients

• 2 cups chopped rhubarb

• 1 cup strawberries

• 1-2 tablespoons sugar

Directions

Delight your taste buds with this simple and exquisite Homemade Rhubarb Jam, a burst of seasonal goodness perfect for brightening up your mornings. Begin by roughly peeling and chopping the vibrant rhubarb and succulent strawberries, inviting their natural flavors into a saucepan. Add a tablespoon or two of sugar, allowing the mixture to simmer until the fruits release their luscious juices, creating a gooey compote-like texture. As the liquid gently dissolves, the concoction transforms into a heavenly jam. Set it aside to cool before transferring it into an airtight jar, ready to be stored in the refrigerator. For an indulgent morning treat, generously spread creamy ricotta on a slice of toast, crown it with fresh strawberries, and generously spoon the homemade rhubarb jam on top. Elevate the experience with a sprinkle of chia seeds, adding a delightful crunch to each delicious bite. With just a handful of ingredients, this rhubarb jam recipe promises a symphony of flavors that will undoubtedly elevate your breakfast ritual.

Easy Strawberry Rhubarb jam cake

Introducing the Easy Strawberry Rhubarb Jam Summer Cake – a delightful confection that encapsulates the essence of summer in every blissful bite. This delectable creation boasts layers of vibrant flavors, courtesy of luscious strawberry rhubarb jam, harmonizing with the sweet melody of a tender cake. Adorned with the natural elegance of fresh lilac flowers, this cake not only captures the vivid hues of summer but also serves as a testament to simplicity and ease in the realm of baking. Perfect for both seasoned bakers and kitchen novices, this inviting treat promises a burst of seasonal joy without the fuss. Get ready to savor the taste of summer with a cake that effortlessly (can be made in advance) combines the beauty of fresh ingredients and the charm of uncomplicated preparation.

For this cake, you can make homemade strawberry rhubarb compote or substitute this with store bought jam. This cake is served with homemade lilac honey if you want to be extra impressive.

Cake Base & Filling Ingredients

Cake base

• 200 g oat or oreo cookies (1packet)

• 70g melted butter

Cake filling

• 200g heavy cream for whipping

• 1-2 cups of strawberry flavored quark (1 cup is enough for 16cm Ø cake tin)

• 2-3 tablespoons of sugar

• 1 tablespoon lemon juice

• About 5-6 tablespoons of homemade strawberry rhubarb compote/jam (can be store bought)

• 4 gelatin leaves

Garnish: powder sugar, fresh lilac flowers washed

Directions (cake base 16cm Ø )

I prefer to use a 16cm Ø for the cake tin as this gives a smaller and taller cake. If you are using a larger base, you may need to add 2 cups of strawberry quark to elevate height. Otherwise, 1 cup is enough for the smaller base.

Place the cookies into a food processor and blend into a sand like consistency. Add in the melted butter. Spread the cookies on the base of your cake tin and refrigerate for 30min.

Place the gelatin leaves in cold water for 10 minutes to soften. Meanwhile, in a large bowl, whip the cream and sugar. Then fold in the quark and a few tablespoons of compoté.

In a small saucepan, heat the tablespoon of lemon juie. Squeeze the excess water from the gelatin leaves and place into the lemon juice. Stir until they dissolve. Pour the liquid into the whipped cream mixture.

Take the cake tin away from the refrigerator. Spoon a layer of compote on top of the cookie base so it is covered. Then add the whipped cream mixture on top. Cover the cake tin with clingfilm and refrigerate overnight or at least 5 hours.

The following day, garnish the cake with lilac flowers and a dusting of powdered sugar. I don’t actually eat the fresh flowers of the cake even though they are eatable. However, I did serve it with homemade lilac honey if you want a little addition of summer sweetness.

NOTE THIS

• The cake is served with homemade lilac honey, but this is something that can be easily left out. If you decided to do this, it needs to be done in at advance.

• The homemade compoté can be made in advance by a week, so this saves time. This recipe takes minutes to make and highly recommend if rhubarb is in season. However, a store-bought jam will also work.

• The great thing about this cake is that you can make it the night before serving, as it sets overnight in the fridge.

Homemade Dandelion Marmelade

Embark on a culinary adventure this spring by foraging dandelions, nature's hidden treasures. With vibrant yellow blooms and versatile flavors, these resilient wildflowers offer a delightful array of culinary possibilities, from tender leaves in salads to the creation of fragrant dandelion marmalade, bringing the essence of the season to your plate.

This spring, I embarked on a culinary adventure, venturing beyond the familiar realms of berries and mushrooms to explore the bounty of edible treasures that nature graciously offers. My foraging journey began with the iconic dandelion, a perennial herb with a myriad of culinary and medicinal applications. Recognizable by its sunny blossoms, this versatile plant unfolds its edible treasures during the springtime. Optimal foraging occurs when the leaves are young, showcasing fewer lobes and a milder, less bitter flavor than their summertime counterparts. Bursting with vitamins A, C, and K, along with rich stores of folate and iron, these leaves are nutritional powerhouses. The delicate petals of the dandelion, on the other hand, beckoned me to experiment with a delightful creation—dandelion marmalade. Surprisingly easy to make with just flower petals, sugar, water, and a touch of lemon, the marmalade captures the petal's sweet subtlety, while the leaves impart a more tangy, spinach-like essence. Further culinary exploration led me to discover the deliciousness of fried dandelion buds, reminiscent of zucchini flowers, and the flowers' versatility in infusing honey, vinegars, syrups, and even ice cream. With their nuanced flavors, dandelion flowers have become a remarkable addition to both sweet and savory culinary creations, unveiling the untapped potential of springtime foraging.

You only need a little bit of petals to make the marmelade

dandelion buds coated in flour and sautéd on top of toast

Good to know

• Do not forage anything near roads, golf courses or farmlands so the produce has not collected any chemicals. Pick them from unpolluted areas so they are as clean as possible. To be environmentally friendly, do not pick every flower and leave some to grow.

• Everything needs to be thoroughly washed to eliminate bugs

• Make sure you identify all items that you pick, as many similar looking plants can be poisonous.

How to make the marmalade  (to make a small batch) 

1 cup dandelion flowers

1 cup water

1/2 juice of lemon ( & some lemon zest)

about 1 cup sugar

Crafting a small batch of dandelion marmalade is a delightful venture that captures the essence of spring. Begin by washing and drying one cup of dandelion flowers. Gently pluck the petals into a bowl, discarding any stems. In a saucepan, combine one cup of water, the dandelion petals, and the juice of half a lemon, adding in a few strips of lemon zest for an extra citrus kick. Bring this vibrant mixture to a boil, then let it simmer for approximately 30 minutes, allowing the flavors to meld into a fragrant infusion.

Once the dandelion petals have generously imparted their essence, strain the liquid through a sieve into a cup, separating and discarding the spent petals and lemon zest. This yields a golden dandelion water, the base for your marmalade. Measure this liquid (aiming for about 1 cup) and match it with an equivalent amount of sugar in a separate bowl.

Return the dandelion-infused water to the saucepan, adding in the measured sugar. Bring the concoction to a gentle boil, stirring until the sugar dissolves. Lower the temperature and let the mixture simmer, gradually thickening as it cools. Once the desired consistency is achieved, pour the luscious marmalade into a Mason jar. Allow it to cool, and voilà—your homemade dandelion marmalade is ready to grace your table with the vibrant flavors of spring.

Mini Gingerbread Cakes

Elevating the essence of festive indulgence, these individual Christmas cakes are a symphony of flavors and textures, encapsulating the warmth of the holiday season. The amalgamation cream cheese, sugar, and the aromatic seeds from a vanilla pod, harmoniously combined with the unique touch gingerbread-flavored quark, creates a blissful culinary experience. For those without gingerbread quark, a luxurious alternative of whipped cream infused with cinnamon, gingerbread spice, and cardamom offers an equally delightful substitution. Chilled to perfection in individual stainless steel cylinder molds, these enchanting cakes, adorned with black currants, a dusting of frosting sugar, and a sprig of thyme, are not merely desserts; they are a visual and culinary celebration of the season's magic. Perfectly portioned and visually captivating, these Christmas cakes transform any gathering into a memorable ode to festive indulgence.

Ingredients

Christmas cakes (makes 4 or 5 servings)

• 1 tub (200g) cream cheese

• 1 d sugar

• 1 tub (200g) gingerbread flavoured quark (if you don’t have this available in your country, whipped cream works too.)

• 3 gelatin leaves

• 1 tablespoon lemon juice

• 1 vanilla pod

• black currants, frosting sugar and thyme twig for garnishing

• oil for brushing the sides of cake moulds

Directions

Individual stainless steal cylinder molds (like the ones you use for tartar) for creating the cake shape. In a large bowl add in the cream cheese, sugar, seeds from the vanilla pod and gingerbread flavoured quark. Gently mix. If you do not have quark, you can separately whip some cream until fluffy and mix that in. Flavour it with spices that you like, such as a teaspoon of cinnamon, gingerbread spice and cardamom.

Meanwhile add the gelatine leaves into a bowl of cold water for 5 minutes until they become soft. Heat a tablespoon of lemon juice on the stone and place the gelatine leaves into it. Before placing them into the lemon juice, squeeze the excess water away from them. Stir for a couple of seconds so the gelatine melts and place this into the bowl with all the other ingredients. Mix well.

Place a piece of aluminium foil on the bottom of each cake mould. Brush the sides with oil. Scoop some cake mixture into each mould. Place clingfilm on top of each one when finished. Refrigerate overnight. When ready to serve, remove the clingfilm from top and place each cake on a little plate. The cake falls through the mould easily. Garnish with black currants, a little bit of frosting sugar and a thyme twig for visual affect.