Desserts

Ingredients

• 500 g flour
• 150 g water
• 60 g sugar
• 5 g yeast
• 4 eggs
• lemon zest
• 2 tsp salt
• 125 g butter

Steps

1. Mix all ingredients but the butter and rest for 2 minutes
2. Slowly add butter
3. Mix on high for 5 minutes
4. Let rest for 2 hours
5. Split into 50g pieces and roll into balls
6. Cover with clingfilm for 4 hours
7. Fry in 180°C oil for 2 minutes per side
8. Fill with jam or other fillings

Ingredients

• 3 eggs
• 200 g milk
• cinnamon
• 3 tbsp sugar
• stale toast

Steps

1. Mix eggs, milkk, sugar and cinnamon in a flat bowl
2. Dip the bread into the bowl
3. Fry on both sides until golden brown
4. Garnish with powdered sugar and maple syrup

Ingredients

• 6 eggs
• 180 g sugar
• 270 g flour
• 1 package vanilla sugar
• 1 package baking powder
• 1 pinch salt
• 3 sheets gelatine
• 600 g strawberries
• 2 packages vanilla sugar
• 2 tbsp Limoncello
• 3 sheets gelatine
• 150 g cream
• 2 lemons
• 100 g butter
• 175 g sugar
• 3 eggs
• 300 g cream
• 1 package vanilla sugar
• 600 g strawberries

Steps

1. Separate eggs
2. Beat eggwhites
3. Carefully add sugar and vanilla sugar and yolk
4. Carefully add flour, salt and baking powder
5. Add to a oiled 26cm cakepan
6. Bake at 175°C for 30 minutes
7. Let cool
8. Soak gelatine in cold water
9. Dice strawberries
10. Puree half of the strawberries with vanilla sugar
11. Heat up Limencello in a pot and take off the heat
12. Add gelatine and dissolve in the limencello
13. Mix 2 tablespoons of the pureed strawberries into the gelatine mixture
14. Add the gelatine mixture to the rest of the strawberry mix
15. Put into the fridge for 10 minutes
16. Add the rest of the diced strawberries
17. Zest the lemon
18. Add lemonjuice, zest, butter and sugar until the sugar is dissolved
19. Let cool in the fridge
20. Beat the eggs and add to the lemonmixture
21. Heat slowly while stiring constantly until the mixture thickens
22. Put into a bowl and add the gelatine
23. Mix until dissolved
24. Put into the fridge to cool
25. When the mixture starts to thicken add the beaten cream
26. Cut the cake into 3 parts
27. Put one third on the bottom of a cakepan
28. Add the strawberry filling
29. Cool until set
30. Add the second part
31. Add the lemon filling
32. Cool until set
33. Add the third part
34. Beat the cream with vanilla sugar
35. Decorate the cake

Ingredients

• 220 g butter
• 200 g sugar
• 1 package vanilla sugar
• 220 g flour
• 1 package baking powder
• 4 eggs

Steps

1. Beat sugar, vanilla sugar and butter together
2. Add eggs
3. Mix flour and baking powder
4. Add to the mixture
5. Fill into oiled muffin form
6. Bake for 15-20 minutes at 180°C

Ingredients

• 200 g blueberries
• 230 g flour
• 150 g sugar
• 2 tsp baking powder
• 1 pinch salt
• 2 eggs
• 5 tbsp milk
• 100 g butter

Steps

1. Sieve flour into a bowl and mix with baking powder and salt
2. Beat butter and sugar
3. Add eggs and milkk and beat until creamy
4. Carefully add flour mixture
5. Carefully add blueberries
6. Fill into oiled muffin form
7. Bake for 25 minutes at 180°C

Ingredients

• 1 egg
• 45 g brown sugar
• 60 g soft butter
• 95 g flour
• 55 g milk
• 1 tsp baking powder
• 0.5 pinch salt
• 2 tsp lemon juice
• lemon zest
• 50 g soft butter
• 50 g powdered sugar
• 55 g cream cheese

Steps

1. Beat butter and sugar
2. Add egg
3. Add flour and baking powder
4. Add lemon juice
5. Add milkk
6. Fill into oiled muffin form
7. Bake for 20 minutes at 175°C
8. Mix butter, powdered sugar and creamcheese
9. Fill into a piping bag
10. Decorate the cupcakes

Ingredients

• 7 eggs
• 150 g soft butter
• 125 g powdered sugar
• 200 g dark chocolate
• 1 package vanilla sugar
• 125 g sugar
• 1 pinch salt
• 150 g flour
• 150 g apricot jam
• 200 g dark chocolate
• 250 g sugar
• 160 g water

Steps

1. Melt chocolate
2. Preheat oven to 180°C
3. Separate the eggs
4. Beat butter with powdered sugar and vanilla sugar
5. Slowly add yolk
6. Beat eggwhites with a pinch of salt until stiff
7. Add sugar and continue beating until stiff
8. Add melted chocolate to the yolk mixture
9. Alternately carefully add flour and stiff eggwhite
10. Fill into a 26cm cakepan that has been oiled
11. Bake for 1 hour or until a toothpick comes out clean
12. Let cool
13. Mix apricot jam with a bit of rum
14. Cut the cake into two parts and put marmalade between the two parts and all around it
15. For the glaze cook the sugar with water for a few minutes
16. Put into a bowl and when chilled a bit add the chocolate and melt it
17. Quickly put the glazing onto the cake and let it cool

Ingredients

• 1 vanilla bean
• 200 g milk
• 250 g cream
• 4 yolk
• 70 g sugar
• 60 g brown sugar

Steps

1. Scrape out the vanilla bean and put into a pan with the milk
2. Bring to a boil
3. Let rest for 5 minutes, then remove the vanilla bean
4. Add cream and heat up but don´t bring to a boil
5. Mix yolks with sugar and beat for two minutes
6. Add the cream-milk mixture
7. Add water to a baking tray and put 4 ovenproof bowls into the water
8. Strain the mixture into the bowls
9. Bake the creme brulee for 40-50 minutes
10. Put into the fridge for at least 2 hours
11. Before serving put brown sugar on the creme and brulee it