Do you remember the cake with the apple halves and vanilla fromage frais? I'm sure you do. This cake was very popular a few months ago and every housewife prepared it. Today I would like to share with you the recipe for a new approach to this easy and yummy dessert. Instead of apples I used peaches and raspberries. I prepared lemon icing and sprinkled the cake with chopped pistachios. We liked this new version of the cake. Prepare it in your own kitchen. Remember to use hard peaches, so they do not split apart while baking.

Ingredients (20×20cm cake tin)
6 peaches
250g of flour
175g of butter
2 tablespoons of caster sugar
1 tablespoon of vanilla essence
1 teaspoon of baking powder
1 egg
100g of vanilla fromage frails
4 tablespoons of lemon juice
8 tablespoons of caster sugar
2 fistfuls of chopped pistachios


Gardeners know that wild strawberry bushes can't grow and bear fruit near strawberries or raspberries. They like the company of lavender or chives. Maybe they know that next to strawberries and raspberries – the queens of the summer - they look inconspicuous. It is not true. We all know that there is nothing better than wild strawberries, garden-fresh in grandma's garden on a summer day.

Today I bought a small basket of fresh, ripe wild strawberries. This fruit doesn't keep for long, so you need to eat it fast. So I prepared a yummy dessert with wild strawberries. I didn't cook them, because they are so delicious fresh. We ate them fresh with stracciatella cream and almonds.

Ingredients (for 2 people)
200g of wild strawberries
100g of 30% sweet cream
100g of mascarpone cheese
100g of chocolate drops
2 teaspoons of caster sugar
a couple drops of vanilla essence
a couple of cantucini
a few almonds


Today I would like to share with you the recipe for a dessert for everybody who watches their waistline but likes to eat something sweet. I recommend muffins which look like normal muffins, but hold a secret: a thin almond hull and a lot of fruit inside. This muffins look very inconspicuous, but it is only to confuse the enemy. You only need one bite and you failed... miserably. I'm sure that one muffin is not enough. I filled my muffins with blueberries. You could use also bilberries, gooseberries and currants. Make these muffins in your home; they are worth it.

100g of flour
4 tablespoons of minced almonds
100g of butter
1 egg yolk
2 tablespoons of caster sugar
200g of blueberries
2 tablespoons of flour
2 tablespoons of brown sugar


Basically, the strawberry season is in June. There are strawberry species which give fruit until autumn. These species are: ostara, san andreas and monterey. Thanks to them I may enjoy my favourite fruit all summer. In July my children more often go for raspberries, blackberries or nectarines, but that doesn't mean that they don't eat yummy desserts with strawberries. No! My children love desserts above all.

Today I would like to share a recipe for those who, like me, love halvah and strawberries. Unfortunately, or maybe fortunately, I can't say that it is dietetic. Sometimes you may allow yourself a bit of madness – for example while on holiday – and sin with this wonderful creamy sweetness with a slightly sour strawberry mousse.

200g of mascarpone cheese
150g of 30% sweet cream
150g of halvah
350g of strawberries
a fistful of cashew nuts


Because of the fact that the summer is the fruit season, I think that it's a sin if you don't use them. My children at least twice a day ask me to prepare bowls with fresh fruit. They get a mixture of the fruit which I bought at the market. They most often eat strawberries, raspberries, blackberries and blueberries, and often also peaches and apricots. We rarely eat fresh currants. I buy them sometimes and use them for preparing desserts or cakes.

Today I would like to share with you the recipe for a cake with currants (red and black) and desiccated coconut. It is an unusual combination, but it is really good. I recommend it!

Ingredients (20×20cm cake tin)
250g of flour
1 teaspoon of baking powder
100g of brown sugar
100g of butter
2 tablespoons of desiccated coconut
1 tablespoons of cream
coconut layer
8 tablespoons of desiccated coconut
2 tablespoons of butter
2 tablespoons of sugar
additional ingredients
200g of red currants
100g of black currants
1 tablespoon of cornmeal

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