Making life a little sweeter since 2012
This Toasted Vanilla Meringue Cake is the perfect brunch addition for the Easter holidays: elegant and delicious, yet light and super easy to whip up. The cake is make with a few simple ingredients, and just one bowl. Because let’s be real, the holidays are stressful enough and we want something yummy that requires minimal time and effort – and dishes!…
I am super excited about this post for 2 reasons: 1) this pie is absolutely awesome and 2) my husband made it! I have to say that I am more than impressed. He’s really been wanting to make a whiskey cake for my blog for a while and came up with this idea. It tastes absolutely amazing. The crust is a regular graham cracker crust, filled with a flourless-chocolate-cake-like filling boasting with rich whiskey flavor, topped with meringue. While it is currently still about 100°F out here in Texas, it did not bother us the slightest bit and this pie will definitely be part of this year’s Christmas or Thanksgiving menu. And fall ist just around the corner! This is just perfect for the cooler cozy days of the year….
Winter is (hopefully) drawing to an end here in Texas and I am trying to make the best of this wintery coldness with this soul-warming pear and poppy seed cake: Three pear upside down cakes that are packed with almonds and stacked with poppy seed buttercream. Buttercream that is so loaded with poppy seeds its almost black! That’s my kind of cake, cause poppy seeds are my secret obsession. There is a German classic, Poppy Seed Crumble Cake (which was actually one of my first and most popular posts), I tell you – to die for. If you love poppy seeds. Or even if you don’t. But if you do, you will love this combination: poppy seeds and pears! A dream team that makes the cold winter weather just a little bit more bearable… a little bit.
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It’ time to cuddle up, make some coffee (or tea) and enjoy a tasty piece of cake! The perfect cake for the fall season is this hazelnut sponge cake with marzipan and apple buttercream, boosting 3 absolute must-flavors of this time of the year, hazelnut, marzipan and apple. I love the buttercream since it gives the rich hazelnut and marzipan a fruity kick. It is flavored with apple juice and all natural apple extract and made with Swiss meringue.
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I am so excited about this exclusive recipe feature I produced for Pottery Barn! Not only am I so happy with the way the cake and the photos turned out but working with an amazing brand that I absolutely love is such an honor.
I decided to make a Spanish Ricotta Cheesecake with Toasted Meringue that is absolutely perfect for summer. Flavored with cinnamon, lemon and brandy, it is probably the cheesecake with the most interesting flavor I’ve ever tasted! The cheesecake is a twist on a traditional Spanish cheese cake recipe, Quesada Asturiana, from a northern region of Spain. Usually, the recipe calls for requeson, a Spanish goat cheese, but I replaced it with ricotta, which makes an absolute perfect substitute. Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party!
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Love, love the way this bridal shower cake turned out! Layers of super light and fluffy raspberry angel food cake, and a champagne meringue buttercream. I love the meringue buttercream because it has a smooth and silky texture and it not quite as heavy as the good old American buttercream. All in all, this cake is loaded with 16 egg whites and there is no butter added to the cake itself, making it a fairly “light” bridal shower cake. After all, the bride and bridesmaids will have to look their best!
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For a while friends have been asking me for a good and easy (no bake) cheesecake recipe so here we go! It’s based on a recipe my mum used to make (on the very rare occasions she ever made a cake) and I tweaked it a little bit over the years.
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my name is Melina, I’m a passionate cake baker/eater and food photographer born and raised in Germany... Read More…
