Monday, August 22, 2016

Tigernut Strawberry Milkshake!


Super foods are little wonders of nature that we should consume as often as we can. Some are quite common and known to everyone while others still wait their moment of glory. By now everyone is familiar with the benefits of quinoa, kale, and hemp among many others. However, I don't know how many have already heard about the benefits of tigernuts or had the chance to try them. Recently, however, tigernuts are receiving more the exposure they deserve.

Tigernuts are not a modern-day invention; in fact they have been around for thousands of years. Their name is a bit misleading as they are not nuts but small plant roots or tubers. They are nutrient rich, packed with resistant starch and vitamins like C and E.

Luckily for me, Spain is one of the main producers of tigernuts, locally known as Chufa.
Horchata, which is the name of the milk or fruit juice extracted from tigernuts, is seen everywhere when Spain's hot summer settles in. 


I don´t know why but this drink is linked with summer. Though you can find it all year long, it's really popular in this season, perhaps because it's so refreshing, delicious and nutritious.  

Horchata can be simply made at home if you have tigernuts. You just need to use 250 g of tigernuts that have been soaked overnight to which you add 1 liter of water. Process in a blender and pass the mixture through a sieve. Refrigerate and serve cold. You can add sugar if you want but I find tigernuts to be naturally sweet and do not need any extra sweetness. 

Horchata is delicious as it is, but you can always spice things up with delectable and refreshing flavors. This time I decided to flavor the horchata with strawberries and cinnamon. The drink was not only delicious, but also extremely refreshing. What's more, the drink is nutritious and helps you recover during those hot summer days!


I hope by now you are tempted enough to try this refreshing drink. If so, here are the ingredients you need to prepare enough for two:  
  • 250 ml tigernut milk
  • 100 g strawberry purée
  • 1 tsp of ground cinnamon
  • 10 ice cubes
In a shaker, combine all ingredients, and shake for about a minute, pour into a glass, sprinkle some cinnamon and serve immediately! If you don't have a shaker use a jar, then strain the mixture!

Enjoy!

Thursday, August 11, 2016

Tropical Panna cotta!


Spanish summer is not for the faint of heart, especially in the Spanish heartland away from the coast. Temperatures sometimes exceed 40 C in Madrid. With such hot weather, I avoid traditional baking and I satisfy my sweet cravings with fresher desserts that are quick and easy to make.

An Italian classic, panna cota, which means cooked cream, is one of these easy desserts that are made ahead of time and served chilled: just what you need on a hot day!

The basic recipes calls for three main ingredients. To this base you can add whatever flavor you want. I went for tropical flavors in the form of mango and passion fruit. Mangoes add a mellow and sweet flavor to the panna cota, whereas the passion fruit gives the dessert fresh and tangy notes.


These 2 amazing fruits work perfectly with the creaminess of the panna cotta and this will give you a refreshing and delicious dessert that you can even make several days ahead!

For 4 servings you need:
  • 400 ml 35% cream
  • 40 g sugar
  • 1/2 tsp vanilla extract or paste
  • 4 sheets of geltaine (about 7g)
  • 50 g mango purée
  • 2 passion fruits pulp

First, break the gelatin sheets and soak them with cold water for about 5 minutes.

In a sauce pan combine sugar, vanilla and cream and let them simmer on a gentle heat for few minutes. Turn off the heat and set aside. Drain the water from the gelatin sheets, add them to the cream, and whisk to make sure that the gelatin melted completely. Divide the mixture in 2, add the mango purée to one half and the passion fruit pulp to the other. Pour the mixtures to the serving pots and let them chill for at least 4 hours.


When you´re ready to serve decorate the pots as you wish. I decorated the passion fruit pots with mango flowers and the mango ones with passion fruit pulp!

And now you are ready to serve a cold, refreshing, fruity and gluten free dessert! Enjoy!


Monday, July 25, 2016

Tarta de Santiago, a Delicious Northern Spanish Cake!


On my second visit to Spain, before I finally settled in Madrid, I had the chance to visit the enchanting city of Santiago de Compostela.  This city is a top Christian pilgrimage site and at times it rivaled with Rome and Jerusalem. To this day, the city still attracts thousands of pilgrims and regular visitors drawn by the beauty of its architecture and especially its impressive cathedral.

Santiago de Compostela impressed me not only with its spirituality and architecture but also with its signature dessert: Tarta de Santiago. This gluten and lactose free pie, named after Saint James or Santiago and made with only three basic ingredients, is a joy to bake and eat.


This cake melts in your mouth, it has a slightly chewy texture that will remind you of  macaroons.To the basic ingredients, the cake is usually flavored with citrus peel but some add cinnamon and vanilla.

I remember falling in love immediately with the cake just after the first bite. I took two with me when I went back home and my family loved it too. Before settling in Spain for good it was the only sweet I was asked to bring back with me each time I visited the country.

The feast of Saint Santiago is on the 25th of July and that´s why I decided that it´s time to make this cake. It takes less than an hour to be ready, it's very delicious and it can be suitable for people with certain allergies. I really encourage you to give it a try, I'm sure you won't regret it!


For an 18 cm pan you need:
  • 2 large eggs
  • 150 g almond flour
  • 120 sugar (you can reduce the sugar quantity if you want)
  • 1/2 tsp cinnamon
  • the zest of half an orange and half of a lemon
  • dash of salt
  • 1/2 tsp vanilla extract (optional)
First, preheat the oven at 170 C.

There are 2 methods to make this cake, the first one is to combine all the ingredients, pour them in the greased pan and bake for about 20 to 25 min or until top is golden brown.


But if you want a cake that is a bit fluffier, separate the egg whites, beat them with the salt until stiff peaks are formed. Meanwhile combine sugar, almonds, citrus zest, cinnamon and vanilla.
Slightly beat the egg yolks, fold them with the egg whites then slowly add the almond mixture. Pour the mixture into the greased pan and bake for 20-25 min or until top and edges are golden brown.


Once the cake is cooled, dust it with some powdered sugar. This cake is traditionally decorated with the Cross of Santiago. You just need to print one, make a stencil out of it, lay it over the cake and dust the sugar over it, remove it carefully and you´re done. If this seems like a hassle to you, just decorate with some icing sugar.

Serve on its own or with some cream and enjoy a truly delicious Spanish delight. 


Wednesday, June 29, 2016

Coffee Sponge Cake with White Chocolate and Cardamom Ganache!


It's become a habit of mine to celebrate my blog's anniversary in order to remind why I embarked on this journey in the first place. My blog turns four years old and my passion for cooking and baking keeps on growing motivated by all the wonderful interactions I had and I'm still having with bloggers and foodies from all corners of the globe.

For this occasion, I had to think of an easy to make cake that is really delicious and can be readily decorated for that extra effect.

Stacked cakes are best made with a base of sponge cake. Sponge cakes are easy to make and can be flavored in infinite ways leaving the door wide open for your imagination. As I really love the flavor coffee gives in cakes, I decided to go for coffee and marry flavors that work well with it. The first spice that I thought of as being coffee's ideal pair is cardamom. Between dark chocolate and white chocolate, I find that cardamom works better with the latter, therefore I used it. This flavor combination is not entirely new to me as I used it before and shared it  before in this post.


The end result was a light, spongy and delicious cake with a spicy and creamy ganache. For extra flavor and a beautiful presentation I made chocolate mirror glaze. It was the perfect topping for this blog-versary cake!

Now for the sponge you need: (4 x 15cm pan)
  • 5 eggs
  • 150 g sugar
  • 150 g cake flour
  • dash of salt
  • 60 g melted butter
  • 2 tsps of coffee melted in 1 tsp of water
  • 1 tsp coffee liqueur (optional)
First you need to put some water in a pan and heat the water to a simmer, Combine sugar, eggs, coffee and liqueur if using  in a big bowl and place over the pan with the simmering water. Whisk vigorously for about 5 minutes or until it doubles in size.The mix should reach 60 C. 


Turn off the heat and remove the pan with the mix off heat. from the pan, and keep whisking with an electrical whisk until you obtain a pale and really think mixture that is triple in volume! Now fold in the flour and salt, and at the end drizzle over the melted butter and gently fold it in!

Separate the batter into the greased pans and bake for about 15 min. Let them cool for about 10 min then remove the cakes from the pans and let them cool completely. You can make the cake the day before.


For the ganache you need:
  • 450 g white chocolate
  • 300 ml of cream (you can reduce or add more to change the consistency of the ganache)
  • 60 g of butter
  • 1 tsp of ground cardamom
  • 1 tsp of coffee liqueur or coffee melted in water
Chop the chocolate and place it in a bowl. Heat the cream and before it boils pour it over the chocolate, stir to melt  then add the butter and stir again. Add the cardamom and coffee and let it cool a bit. Now you can add it as it is over the cake or beat it with a whisk until creamy and fluffy. This is what I did, the ganache becomes really creamy and easier to pipe!


For the assembly:
Place one of the cakes on a cake board, generously frost it then top it with another cake layer and so on.
Decorate as you wish. In my case after frosting the cake I poured some dark chocolate  mirror glaze then piped some rosettes from the frosting, sprinkled some dulcey chocoloate and white chocolate shaves,  and splashed some gold dust over the rosettes and the glaze!


For the chocolate mirror glaze I used this recipe, but I  made half the batch, and even using half of the amount in this recipe I did not need all the glaze I made.

Now all you need is to cut a piece and dig in! Enjoy!



Sunday, June 12, 2016

Zebra Berry Cheesecake!


Last week my friend asked me to bake something for her boyfriend´s birthday. We discussed all the options focusing on a cake with chocolate or one with fruits. Finally, we went for a cake featuring berries. This was a logical option now that the berry season started all over Spain and all sort of fresh berries are readily available. Moreover, I love the taste of berries in cakes and my friend couldn't agree more! 

Instead of a regular cake, like a sponge flavored with a filling of berries, I suggested to my friend to make cheesecake. A cold and creamy cheesecake would be perfect now that summer has officially arrived in Spain and Madrid is slowly heating up. 

I played around with my usual cheesecake recipe, and mixed 2 batters to create a beautiful layered or zebra look. The cake was such a hit that I decided  I deserved one just for myself. I did show some restrain and shared few pieces with my close friends. 



The recipe is simple, I baked it in a 15 cm springform pan to get a high result.  You can use an 18 cm pan or even a 23 one if you want a flatter cake. Always adjust the baking time when you change the size of pan that was used for the recipe. 

For this cheesecake you need:

The base:
  • 50 g caramel cookies and 50 g digestive cookies 
  • 20 g melted butter 
  • 1 tsp coconut sugar or brown sugar
To prepare the cookies place them in a zip-lock bag and pass a rolling pin over them as many times as you need until you end up with coarsely textured crumbs.  Add the melted butter, sugar  and  mix well. Place the cookie mixture in a springform pan that is greased and covered with parchment paper. Press the mixture to cover the bottom. You can create a rim at the edge of the pan if you want, though I didn't. Bake in a preheated oven (180 C) for 8 to 10 min.  Set aside and cool.


For the cheesecake mix:
  • 600 g cream cheese at room temperature
  • 3 large eggs at room temperature 
  • 120 g Greek yogurt (or thick yogurt, or sour cream)
  • 130 g sugar
  • 1 tbsp flour 
  • 25 g caramelized biscuits spread (Lotus Biscoff)
  • dash of salt
  • 1/2 tsp vanilla essence
  • 1/2 tsp cinnamon (or to your liking)
  • 1/2 tsp of kirsch (optional)
  • 3 to 5 tbsp of berry coulis (recipe follows)

In your mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, the Biscoff spread, yogurt, cinnamon and flour and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed. Finally add the salt, kirsch and vanilla and mix a bit. 

Divide the batter in 2. To one batch, add the berry coulis but don´t add too much or else you will end up with a runny batter. 

To get the zebra effect, add 2 tablespoons of the white batter, then two of the berry batter  and so on. Ever so slightly tap the pan or shake it to flatten the batter.


Bake in a preheated oven (150 to 160 C). 

Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time that is usually for a pan of this size one hour to one hour and a half (oven-dependent).  This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.

What I do is different though. I put in the middle layer of the oven a pan and fill it with warm water then place the cheesecake pan over a cookie sheet and put both over the pan. This creates  a steamy environment in my oven and allows the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.

After one hour, turn off your oven, shake the tray, make sure the middle is still a bit wiggly and leave the oven door cracked open for another half an hour to an hour. 

Let the cake cool completely before you put it in the fridge overnight. 


For the berry sauce or coulis:
  • 300 mixed berries (strawberries, raspberries, blueberries, cherries, blackberries and I also used cranberries)
  • 1 tbsp sugar
  • half vanilla pod or 1 tsp of vanilla extract
Combine all ingredients in a saucepan and let them simmer for few minutes over a flame until the fruits are soft. Mash them well then and pass them through a sieve to get rid of the seeds.

You will have sauce than the cake requires. Use the remaining sauce to cover the top of the cheesecake and decorate as you  wish! 

Now you´re ready to taste a luscious and creamy dessert with the amazing tangy addition of the berries! Everybody will love it, I can guarantee it! 
Check my other cheesecake recipes here and here

Monday, May 30, 2016

Vegan Strawberry Galette!


Despite all my sugary excesses I do try to make an effort to eat healthier. Recently I started adding super foods in my daily meals, like hemp seeds, cocoa nibs, and maca among others.

I´m not a vegan nor a vegetarian person, however I´m not a meat enthusiast either. Actually, I do remember, along with my siblings, asking mom to remove meat from many traditional dishes, and we were always happy with the result. Moreover, our Eastern Mediterranean diet features many scrumptious dishes that are entirely based on vegetables; that's why I have a natural penchant for vegetables, herbs and spices and could go through many days without eating a single piece of meat.


Though I won't become a vegan anytime soon, I am enjoying making vegan desserts knowing how hard it can be to give up on dairy products in baking. During the lent season, I challenged myself to have daily vegan meals and few desserts to keep me going. I was more than satisfied with the results. Vegan meals shouldn't compromise on taste but just be really healthy, comforting and delicious in equal measures.

One of my earlier vegan baking attempts was a vegan carrot cake in which I just needed to substitute the eggs with something else. However, with cakes that demand butter or for shortcrust pastry, things get a little bit trickier as butter substitutes rarely deliver in both texture and flavor. Luckily, a German shop selling premium quality coconut butter close to where I live. Now I no longer had an excuse not to make a vegan pie or galette!


Though I went with strawberries for the filling, you can use any fruit you like. It's strawberries season now and the fruits are at their prime so it was a natural choice for me.

Working with coconut butter is a new thing for me, therefore, I am confident that with time I will get better results. The dough was a bit tricky to handle, especially when cold, however, it tasted great and had the crumbly texture that I wanted.

I made two galettes, a big and a small one. I varied the fillings slightly between the two, but kept both really simple.


Now let's bake, vegan style!
For the crust you need:
  • 300 g flour (I used cake flour)
  • 165 g cold coconut butter 
  • 30 g sugar
  • ice cold kirsh, vodka or just water (about 4 to 5 tbsp)
  • dash of salt
Combine all ingredients but the liquid, and process for few seconds, when you get a sandy texture start adding the liquid, one tbsp at a time, once you see the dough coming together, stop your processor. Now, line a clean working surface with cling film (or aluminum foil if you prefer), remove the dough from the food processor onto the cling film. Work the dough slightly with your hands so it comes together and shape it into a disk. 
Cover it with the cling film and place it in the fridge for at least an hour. It is better if you prepare the dough one day ahead, which is what I usually do.


The amount of water that you will add depends on the quality of the flour and the water contained in the butter. Don't be tempted to put more water as the dough might seem dry at first, but when it rests in the fridge, it comes together nicely and the butter is absorbed  by the flour.

Remove the pie dough from the fridge 20 to 25 min before you start working with it. I divided the dough into 2 parts,  With the big portion I got a 23 cm disk (6 mm thick) and with the smaller one a 15 cm disk.

For the filling: big galette
  • Strawberries (the quantity depends on how you arrange them and to which thickness)
  • 1 to 2 tbsp sour cherry jam
  • lilac sugar (or vanilla sugar)
Spread the jam in the middle of the dough, leaving 3 cm from the edge and then arrange the strawberries. Fold the edges of the dough and sprinkle with sugar. You can brush the edges with vegan milk or cream.



        Small galette:
  • strawberries
  • 1 tbsp apple butter
  • 1 tbsp ground almond
  • cinnamon and sugar to sprinkle
Mix apple butter and almond and the spread in the middle of the dough, again leaving about 3 cm free. Arrange the strawberries, fold the edges, sprinkle with cinnamon and sugar.

Bake the galettes, in a preheated oven (180C) for about 20 to 25 min, or until edges are golden.

Once the galettes are cooled a bit, give them a shower of powdered sugar and serve with the ice cream of your choice, preferably vegan but a regular ice cream would do. 

Enjoy!




Saturday, May 21, 2016

Aich al Saraya: A Feast for the Serail, Available for You Too!



On May the 22nd Christians celebrate Saint Rita´s Day, a very beloved and venerated Saint among the Christians and specially the catholics of the middle east.

My mom named me after her, and so many others moms in that region!! During my school days I recall having at least 3 or 4 Ritas in class. The teacher had to call the attention for one and the class would be quiet in a snap!

Before moving to Spain, my family always celebrated this day. Nowadays, they do it in my absence, although they make sure to call me and wish me a "Happy Saint Rita's day".




My aunt whose name is Marguerite, though we call her Margot, celebrates the feast and her birthday on that day. During that day, she would always make her specialty, the dessert that I will share with you in a while. As she would chill the dessert, it was always a welcome since during May hot weather makes its appearance on the eastern shores of the Mediterranean quite clearly. My aunt is not only a great person with the sweetest heart ever but also is a great cook. Ever since I moved here I stopped enjoying this childhood dessert, so this year I decided to ask for her recipe and make some for me!

This dessert has been around for centuries. The name in Arabic is "Aish el Saraya" (عيش السرايا); roughly translated it means"the Serail's Bread". Though it was made with few key, nowadays widely available, ingredients, the dessert must have been back in time mostly out of the reach of the masses.


Like many desserts, it calls for the use of stale bread. The bread is then flavored with caramelized sugar, enriched with a layer of fresh clotted cream and finally adorned with the widest assortment of nuts possible. The result must have surely enchanted the governors and the elite that inhabited the serails of the Eastern Mediterranean back then. Luckily for us, the dessert is no longer exclusive and is widely available at shops but can be easily made at home.
Just note that there are so many ways to make this dessert, and this is just one of them!

For  20x25 cm pan or 26 cm round pan you need (I used 2 round pans: 15 and 12 cm and 1 small cup)

For the bread layer:
  • 120  toasted bread
  • 1 cup of sugar (about 225 g)
  • 1 cup of water
  • few drops of lemon juice
In a sauce pan, pour the sugar and on a low heat let it caramelize, it will take about 10 min. Once it´s golden brown, pour the water, be careful as it will splatter. then add the lemon juice and let the caramel dissolve completly in the water.  Leave it to cool.


Meanwhile you need to crumb the bread (you can use your food processor or just put the toasts in a plastic bag and bash it with a rolling pin) once you have tiny little crumbs pour over the cooled caramel, mix well until you get a soft and spreadable mixture. If it´s too liquid add more crumbs and if too thick a bit of water!
Cover the bottom of the pan with the bread mixture and set aside.

For the cream layer you need:
  • 4 cups of milk
  • 4 tbsp sugar (add a bit more if you desire a sweeter cream)
  • 75 g corn flower
  • 1 1/2  tbsp orange blossom water
  • 1 1/2 tbsp rose water

In a saucepan, combine sugar and milk, and let it simmer for few minutes, Meanwhile dissolve the corn flower in 3 tbsp of water and slowly add it to the milk while you´re stirring.
Keep stirring, until the mixture thickens and covers the back of a spoon. This will take few minutes, don´t stop stirring to prevent any lumbs from forming.
Add the orange and rose water mix and turn off the heat. Pour the mixture over the bread, leave it to cool then place it in the fridge for at least 4 hours!
You will end up with 1 cm layer of bread and about 3 to 4 cm cream layer!


To achieve this presentation, I covered the  bottom of a spring form pan with parchment paper, and the borders with acetate paper which makes removing the cold cake a lot easier.
Decorate as you wish, traditionally it is covered with grated pistachios but feel free to  use any other nut or edible rose leaves. I decorated it with pistachios  and added a rose on the biggest cake, as it is the symbol of Saint Rita!


Once it´s cold you just need to cut and serve, you can also prepare it in individual cups.
Hope you give the dessert a try and Happy Saint Rita to all the Ritas out there!



Wednesday, May 11, 2016

Brownie Cookies with Peanut Butter Filling


Last year's May could not have been any different from the current one. Last year, the weather was warm and towards the end of the month it become seriously hot. The thermometer jumped all the way up to 35 C. As for this year, it´s been raining like crazy. It didn't rain like that even at the height of winter. Though it may sound weird, but I actually enjoy such rainy and cold weather. It invites me to indulge in all sorts of comfort food and especially to bake luscious treats!

The recipe I´m sharing today is one I have been wanting to share for a long time now, but somehow I kept postponing it. With this rainy weather, I think it's the right time to do so. After all, what's better than a chocolaty treat on a rainy day?!


This brownie cookie recipe is inspired by one of Donna Hay's cookie recipes. She filled her brownie cookies with peanut butter and  I really liked the idea. However, I tweaked her recipe using my own version of brownies and filling.

The recipe is really easy and needs few ingredients. So let´s start baking!
For 14 to 15 small cookies you need:
  • 1 egg at room temperature
  • 100 g sugar
  • 1/2 tsp vanilla extract or coffee liqueur 
  • 110 dark chocolate (I used 74%)
  • 20 g butter
  • 1/2 tsp coffee powder
  • 20 g flour
  • 5 g cocoa powder
  • dash of salt
  • 1/8 tsp baking powder (about 1g)
First combine the chocolate and butter and melt in a microwave, or over a double boiler. If melting in a microwave, put them for 30 sec, then stir. Put for an additional 20 sec if not molten. Repeat until all of the chocolate and butter have melted. Finally add the coffee powder.

Combine all the dry ingredients but the sugar in a bowl and set aside.

In a bowl, whisk the egg, sugar and vanilla, until you get a creamy and pale mixture. On a low speed, add the chocolate mixture gradually. When well combined, fold in the flour mixture.


Place the brownie mix in the fridge for 20 min.

On a pan covered with parchment paper, scoop about one tbsp of the mixture (I used a small ice cream scoop) and drop on the pan. With a little pressure, lightly flatten the brownie ball a bit. Make sure to leave enough space between each one, as the cookies witll xpand during baking. Bake in a preheated oven (180 C) for about 8 to 10 min.

Remove the cookies from oven and let them cool for at least 10 min before taking them off the pan.


For the filling you need:
  • 75 g peanut butter
  • 25 g cream cheese (room temperature)
  • 50 g soft butter
  • 50 g powdered sugar
  • 1/2 tsp vanilla extract (optional)
Combine all the ingredients and beat until creamy and fluffy.

Now all you need is to fill the cookies and enjoy with coffee, milk or tea!

These cookies are slightly crunchy on the outside and with a soft and fudgy heart, all chocolate lovers will drool over them; I surely did!

Thursday, April 21, 2016

Raspberry Cream Cheese Streusel Coffee Cake


Our lives are quite often punctuated by daily activities or rituals that we just wouldn't function without. Mine are breakfast and afternoon coffee! I always need to have something with my comfort cup of coffee and it has to be something sweet of course!

This post's cake is called coffee cake but truth be told has no coffee in it, but it's called a coffee cake because it makes such a perfect companion to coffee. In fact it tastes better when eaten while drinking coffee than if you have it alone.

I have made this cake before but with different fruits, this time I opted for raspberry and a touch of lemon for fresh and floral flavors.


There's nothing overaly complicated with this recipe but it does require some planning and if possible a bit of preparation ahead. The result is really worth all the effort you put into it.  You will get a cake with four layers all harmoniously combined. The first layer is the rich and soft base, the second is the creamy and sweet cheese layer, topped  by the third layer of tangy raspberries and finished by the last crumbly cinnamon and crunchy almonds layer! 



Let´s start caking. I used an 18 cm springform pan for this one. 

For the Streusel layer :
  • 20 g cold butter, cut into small cubes
  • 20 g sugar 
  • 40 g flour
  • 1/2 tsp cinnamon
  • dash of salt
Combine all ingredients in a bowl and with the tip of your fingers bring everything together until you get a sandy mixture! I made this layer the night before, and left it in the fridge.


Cake layer:
  • 1 egg at room temperature
  • 80 g sugar
  • 60 g soft butter
  • 60 g sour cream or yogurt
  • zest of half of a lemon
  • 1/2 tsp vanilla extract
  • 125 g cake flour
  • 1/2 tsp baking powder plus 1/4 baking soda
  • dash of salt
Combine flour, baking powder, baking soda and salt and set aside. 

Cream butter and sugar, add the sour cream, mix until well combined, add the egg, lemon zest and vanilla and mix again. Add the flour mixture, mix for a few seconds until combined. Spread the batter on the prepared pan, making sure that the edges are about one cm higher, making room for the cheese layer. 

Cheese layer:
  • 125 g cream cheese at room temperature
  • 40 g sugar
  • zest of half a lemon
  • 1 small egg (about 50 to 55 g)
  • 100 to 125 g of fresh raspberries and almonds, preferably slivered (optional)
Mix the cheese with the sugar and lemon zest, once combined add the egg and mix again until you have a homogeneous mixture.


Now pour the mixture over the cake layer, arrange the raspberries until they cover the cheese layer. 
Sprinkle the streusel all over the top and finish with the almonds if using!

Bake in a preheated over (160C) for about 40 min. It will be ready when the edges are golden brown, the middle is slightly soft and the streusel is golden in color!

Leave it to cool in the pan for 10 to 15 min, then remove and let it cool completely. You can sprinkle some dusting sugar or have it as it is with some fresh raspberries and some coffee of course!