Chocolate Sponge Cake

Biszkopt is the Polish version of a classic sponge cake. It's a light and airy cake made without any fat like butter or oil, relying on whipped eggs for its fluffy texture. This cake is often used as a base for layered desserts, trifles, or served on its own with fresh fruits and whipped cream.

Check out my Biszkopt Sponge Cake Recipe LINK

Ingredients:

- 3 eggs

- 100g brown sugar

- 80g flour

- 20g cocoa powder 

- 8g baking powder

Instructions:

1. Using an electric hand mixer, beat the eggs and sugar together in a large mixing bowl on high speed.

2. Continue beating until the mixture becomes light in color and increases in volume, forming soft peaks.

3. Gradually add the sifted flour, cocoa powder and baking powder to the beaten eggs and sugar.

4. Gently fold the dry ingredients into the wet ingredients until a smooth batter forms, ensuring there are no lumps.

5. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). 

6. Grease and flour a baking tin or line it with parchment paper.

7. Pour the prepared batter into the baking tin, spreading it evenly to ensure even baking.

8. Place the baking tin in the preheated oven.

9. Bake the cake at 160 degrees Celsius (320 degrees Fahrenheit) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

10. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes. 

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Berry Mousse Cheesecake (No Bake)

A No-Bake Berry Whipped Cream Cheesecake is a creamy, light dessert with a biscuit base and a refreshing flavour, perfect for summer or any occasion. 

Ingredients:

For the crust:

- 100g cookies (any type you prefer)

- 15ml oil

- 15ml water

For the cheesecake filling:

- 250g cream cheese

- 60g sugar

- 100ml whipping cream

- 100g fruits, fresh or frozen (blueberries, cherries)

- 2 tbsp gelatin + 2 tbsp hot water

Instructions:

1. Prepare a baking tin by lining it with parchment paper.

2. In a food processor, grind the cookies until they form fine crumbs. Add the oil and water to the cookie crumbs and mix until well combined.

3. Press the cookie mixture evenly into the bottom of the prepared baking tin to form the crust. Use the back of a spoon or a flat-bottomed glass to flatten the crust.

4. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

5. Pour in the whipping cream, melted gelatine and fruits. I used half-half frozen blueberries and cherries.

6. Blend everything until well combined.

7. Pour the cheesecake filling over the prepared crust in the baking tin, spreading it out evenly.

8. Place the cheesecake in the refrigerator to chill for 4-6 hours, or until set.

9. Once the cheesecake is set, remove it from the refrigerator and carefully unmold it from the baking tin.

10. Slice the cheesecake and serve chilled. 

11. You can garnish the cheesecake with extra blueberries or a drizzle of blueberry sauce for added flavor and presentation.

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Matcha Basque Cheesecake

 

Basque Cheesecake, also known as Burnt Basque Cheesecake or Tarta de Queso, originates from the Basque Country in Spain, specifically from a restaurant called La Viña in San Sebastián. This cheesecake has gained immense popularity for its unique characteristics: a rich, creamy interior and a deeply caramelized, almost burnt exterior. 

Unlike traditional cheesecakes, Basque cheesecake is typically made without a crust, allowing the focus to be on the creamy filling. The cake is baked at a high temperature, which creates a dark, charred top that adds a smoky flavor and visually striking appearance. The interior is incredibly creamy and smooth, often compared to a creamy custard or flan, thanks to the use of cream cheese and heavy cream.

Basque Matcha Cheesecake is a unique variation of the traditional Basque Burnt Cheesecake, incorporating the earthy, slightly bitter flavor of matcha (Japanese green tea powder). It has a caramelized top, a creamy center, and a subtle green tea twist that makes it a beautiful and flavorful dessert.

Check out my Basque Cheesecake Recipe LINK

Check out my Chocolate Basque Cheesecake Recipe LINK

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 10 g flour

- 15 g matcha powder

Instructions:

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by  lining it with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, mixing until well combined.

5. Ssift in the flour and matcha powder.

6. Gradually fold the sifted flour and matcha powder into the cream cheese mixture until evenly combined, being careful not to overmix. 

7. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is caramelized, the sides are baked, and the center is slightly jiggly.

9. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

10. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

11. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

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Orange Cake with Chocolate Glaze

Orange Cake is a fragrant and moist dessert that highlights the fresh, citrusy flavor of oranges. It's often made with orange juice and zest, making it both flavorful and refreshing. This cake can be enjoyed plain, with a glaze, or even frosted for a more decadent treat.

Ingredients:

- 100g fresh orange juice

- 100ml oil

- 2 eggs

- 100g sugar

- 170g flour

- 2 teaspoons baking powder

For Decoration:

- Melted chocolate

- Orange zest

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and flour a cake pan or line it with parchment paper. I used glass pan 12cm x 20cm.

2. In a small bowl, mix the orange zest with sugar. This will infuse the sugar with a delightful citrus flavor.

3. In a separate large mixing bowl, and the eggs and mix it with sugar.

4. Pour in the orange juice and oil.

5. Whisk the mixture to combine together

6. Sift in the flour and baking powder

7. Mix well until combined and free of lumps.

8. Pour the batter into the prepared cake pan and spread it evenly.

9. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10. Once the cake is done baking, remove it from the oven. Allow the cake to cool completely in the pan before removing it.

11. Once cooled, drizzle the cake with melted chocolate and sprinkle with additional orange zest for a decorative finish.

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Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

Strucla serowa, or Sweet Cheese Strudel, is Polish cake crafted from yeast-raised dough, generously filled with a mixture of cheese (typically Farmer's Cheese, known as Twaróg), and then baked until golden. Since I can't find the specified type of cheese, I substitute it with Cream Cheese, commonly used in American-style Cheesecakes. To enhance its texture, I incorporated raisins and walnuts into the filling. 

While Strucla serowa is a popular choice, the most common type of strudel in Poland remains Makowiec, the Polish Poppy Seed Roll. 

I baked mine in a mold, but it's optional. You can bake it without any mold, resulting in a roll cake appearance.

It's a delightful pastry that pairs wonderfully with a cup of tea or coffee, making it a favorite for breakfast, dessert, or any time of day. As it's made of yeast dough, so it's best enjoyed fresh, but you can also store it in an airtight container for up to 3 days.

Ingredients:

For the dough:

- 180g all-purpose flour

- 5g instant yeast

- 60ml warm milk

- 1 egg

- 50g sugar

- 35ml oil

For the cream cheese filling:

- 200g cream cheese

- 1 egg

- 20g sugar

For additional filling:

- 30g raisins

- 30g walnuts

Optional toppings:

- Icing

Instructions:

1. In a mixing bowl, combine the flour and instant yeast.

2. Add the warm milk, egg, sugar, and oil to the bowl with the flour mixture. 

3. Mix until a soft elastic dough forms, preferably kneading for about 10 minutes. 

4. Cover the dough with a cloth and leave it to rise in a warm place for 40-60 minutes.

5. Meanwhile, prepare the cream cheese filling by thoroughly mixing the cream cheese, egg, and sugar until smooth.

6. After the dough has risen, punch it down with your hand to degas it.

7. Roll out the dough into a rectangle with one side at least 12 cm (the size of your baking tin). 

8. Spread the cream cheese filling evenly over the surface of the dough, leaving the edges free.

9. Add raisins and walnuts (you can ommit if you want to).

10. Roll the dough into a tight roll and then cut it lengthwise with a sharp knife, dividing it into two parts but leaving one edge glued together.

11. Twist the two strips together and place them in a greased and lined cake tin (12×7 cm) or on a baking sheet (it willl be flatter if you don't use baking tin. 

12. Leave for at least 1 hour to rise.

13. Preheat the oven to 180°C.

14. Brush the cake with milk or egg wash before placing in the oven.

15. Bake for about 45-50 minutes, or until golden brown and cooked through. Leave to cool it down.

16. After baking, drizzle with icing. 

You can also sprinkle with almond flakes, candied orange peel, and/or dried cranberries or raisins up to your taste.

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Beetroot and Walnut Salad

An easy beetroot salad, sweetened with honey, with crunchy walnuts added inside. You can use beetroots left from cooking soup, boiled, or baked beetroots.

Ingredients:

- 350g beetroot

- 40g walnuts, chopped

- 30g honey

- Salt and pepper to taste

- 15ml vinegar (such as balsamic or apple cider vinegar)

- 2 cloves garlic, minced

- Spring onion or parsley leaves for decoration (optional)

Instructions:

1. Prepare the Beetroot:

   - Cook the beetroot by boiling or roasting until tender. 

   - Once cooked, allow the beetroot to cool slightly before peeling.

   - Peel the cooked beetroot and grate it using a box grater or food processor.

2. Combine Ingredients:

   - In a mixing bowl, combine the grated beetroot and chopped walnuts.

   - Add the minced garlic, spring onions, honey, vinegar, salt, and pepper to the bowl.

   - Stir all the ingredients together until well combined and evenly coated.

   - Taste the salad and adjust the seasoning if needed, adding more according to your preference.

3. Serve:

   - Transfer the beetroot and walnut salad to a serving dish.

   - Garnish with spring onion or parsley leaves for decoration, if desired.

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