Cinabons

Mini Cheese Pies with Pesto souce

Profiterol

Strawberry Pie

Chocolate Cookies with Chocolate Chips

Meringue Cookies with Peanuts

Chocolate Cake with Nuts and Nutella topping

Coffee Cake with Coffee cream

Cherrie Pie

Coconut Cake

Lemon Meringue Pie

Napoleon Cake

Chocolate Fudge Cake

Creamy Honey Cake (traditional in Latvia)

This is a very delicious honey cake filled with cream witch is made from sour cream.

All you will need is:

• 1 cup of honey
• 3 eggs
• 2-3 cups wheat flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
•  pinch of salt
• 800 g sour cream
• 500 ml fresh cream
• 1 package vanilla sugar

In a large mixing bowl, beat in the eggs with 1/2 cup of sugar, honey, salt and baking soda. By mixing with a spoon, slowly add the flours. The batter has to be in creamy consistence. Divide the batter into 4 parts. Each part pour into 4 same sized pans witch are lined up with greaseproof paper.
Bake in 200 C for 3-5 minutes ( yes, they're baking fast).

While the cake sheets are cooling, prepare the cream. Place the sour cream into a large mixing bowl add 1/2 from the sugar and vanilla sugar, mix it till it combines.In a other bowl whip the fresh cream. After that  combine the creams together. I suggest to refrigerate the creams for couple of hours to become thicker, so it will be easier to spread on the cake.

Now put the cake together. Take one cake sheet, generously spread on top the sour cream mixture and continue till last sheet. If there's more cream left cover the sides as well. And if there are some cake cut off's (leftovers) crush them and carefully place them around the cake.

Place the cake in the refrigerator and serve it only in the next day!

I am looking forward to read your reviews .

Lemon Cupcakes with Lemon Creamcheese

Lemon Cupcakes:

• 125 g butter (room temp.)
• 125 g sugar
• 1 lemon (finely grated,zest only)
• 2 eggs beaten
• 150 g plain flour
• 1/2 teaspoon baking powder

     Preheat the oven to 180 C.Line a 12 cake tin with paper cases.Cream the butter in a large bowl until soft.Add the sugar and grated lemon zest and beat until the mixture is light and fluffy.Gradually add the beaten eggs,then sift in the flour mixed with baking powder and fold into the mixture.
Divide the mixture between the paper cases and bake in the preheated oven for 10 minutes until rises and golden.

Lemon frosting:

• 1 package cream cheese (softened)
• 60 g unsalted butter (softened)
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 lemon finely grated and juiced

     Using a mixer, blend in the butter and cram cheese together until well combined. Gradually add in the confectionars sugar until fully incorporated. Finaly mix in vanilla,lemon zest and juice.

Apple Cupcakes with Dulce De Lece cream

Apple cupcakes:

• 290 g  all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 120 g unsalted butter, softened
• 270 g sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 coarsely shredded apples

     Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

     Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes.

 Dulce De Lece cream:

•  ½ cup unsalted butter (softened)
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• 1 cup powdered sugar
• Pinch of salt
• 1 can sweetened condensed milk

     Preparing the dulce de leche. Pour sweetened-condensed milk into a pie pan. Cover tightly with foil. Place into a larger pan filled with water. Place in oven and bake for 1 hour in 200 C. When the mixture appears to have turned into a nice,thick caramel, remove from the oven. Cool it down and beat with an electric mixer until smooth. Cream the butter and sugar. Add cream and vanilla and beat on medium speed until smooth. Gradually add the prepared Dulce De Leche and beat to incorporate.

Shortbread Cookies with Caramelised Nuts

Shortcrust pastry:

• 300 g plain flour
• 200 g butter
• 50 g brown sugar
• 50 g white sugar
• 1 teaspoon ground cinnamon
• 1 egg (slightly beaten)
• dash of salt

     Mix together flour,sugar salt and cinnamon.Cut the butter into flour mixture and carefully toss all the ingredients together till it turns into small pieces.Add the egg, mix it once again and refrigerate for couple of hours.

Caramelised nuts:

• 1 cup roasted crushed nuts ( I used peanuts & almonds)
• 2 tablespoons "Golden" syrup (can use honey instead)
• 2 tablespoons sweetened condensed milk
• 1 tablespoon powdered sugar

     In a medium sauce pan, pour in the syrup, condensed milk and sugar.Mix them and on a medium high heat warm it up till boiling temperature. Remove from heat and gradualy add the crushed nuts.


     Now when the pastry has rested, roll out into desired thickness and cut out cookies.Each cookie decorate with caramelised nuts.
Bake the cokies at 175 C degrees temperature for about 15 minutes or untill golden brown.

Cherry Cheese Cake/ķiršu siera kūka

One-crust pie (8- or 9-inc)

• 1/3 cups plus 1 tablespoon chilled vegetable shortening
• 1 cup all-purpose unbleached flour, plus extra for rollin
• 3/4 cups sugar
• 1/2 teaspoon salt
• 2 to 3 tablespoons ice water (or 1 egg)

     In a large bowl, cut vegetable shortening into flour and salt, add sugar and mix it until particles are the size of small peas. Add one slightly beaten egg and toss the mixture together. OR. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). You want the ingredients to barely bind together.

     Once the dough has come together, form it into a disc (approximately 1/2 inch thick) and wrap it tightly in plastic wrap. Place the prepared dough in the refrigerator during this resting time. When ready to use, let the dough sit at room temperature approximately 20 to 30 minutes before rolling.

 

     Cheese Cake filling

• 397g can Carnation Condensed Milk
• 300g full fat soft cheese
• 1/2 cup icing sugar
• Juice of 2 lemons

   Pour the condensed milk into a large bowl. Add the soft cheese, whisk together and slowly add the icing sugar. Mix in the lemon juice (watch it thicken!). Pour into the tin. Chill for 2 hours.

  Cherry topping  

• 300g cherries
• 4 tablespoons sugar

 

   Unbone the cherries, pour them in a sauce pan. Add sugar and leave it for a couple of hours to produce syrup. Once it has produced the syrup, put the sauce pan on low heat. By stirring frequently  boil them for 20 min. Set aside to cool. To get a smoother texture mix the jam in a blender.

You can pour the jam on top of the cake or on top of the slice at the time when you will serve the cake!