Originally this recipe is from a food blogger friend of mine. Jan from “Taste Is Yours” recommended his cake recipe when I was looking for a new weekend baking project some time ago. Of course he said I would miss out on something if I wouldn’t try it. Thats typically man isn’t it ?!? Always so sure about themselves and their abilities.

Decadent Saffron Rice Cake and why experimentalists are underrated

Since it’s not in my nature to follow rules or recipes I never made the original recipe. Its just not in my nature. My hubby always complains about setting the kitchen on fire one day or something like that but until now all is good and well and our home is still standing. I’m a very intuitive person when it comes to baking and cooking and experience taught me a lot. That is why I instantly knew when I read through Jan’s recipe that the only ingredients staying unchanged will be the eggs, the butter, baking powder and the saffron threads everything else had to go or would be replaced .

Being an unrecognised kitchen goddess and experimentalist by heart can be a very hard destiny. Almost always no praises when it comes to epic dishes

Decadent Saffron Rice Cake: Special cakes need a special coronation.

Pavlova! The name alone could be of a charismatic Russian noble woman. Thats what I’m always thinking when I hear Pavlova. And a Pavlova on top it should be. Pavlova + saffron = a match made in heaven

Originally Pavlova was a Russian Prima Ballerina and I think the meringue should be like a light and airy ballerina skirt. the recipe was created in honour of Pavlova after or during one of her visits in 1920 to Australia or New Zealand. The Pavlova is an important traditional dessert both in Australia and New Zealand.

Decadent Saffron Rice Cake: Celebrating decadents with saffron and butter – Part one of Decadency

At the beginning of every recipe it’s important to prepare and measure all ingredients and bring everything to room temperature. Since I was at the beginning of developing a new recipe I started out with all the ingredients I wanted to use. This are the already measured and tested ingredients.

• 100g Butter. Sorry I can’t exchange butter. Its the essence of a good decadent cake.
• 100g Sugar because I can’t cream butter with dates and of course because we need Special.
• 2 large Eggs, the best option would be local and organic
• 50g ground almonds, that’s part of my flour substitution
• 180g basmati rice, yes you heard right no rice flour which you have to buy in a special grocery store. No I used basmati rice from a small local business and ground it in my food processor as fine as possible
• 1/4 teaspoon of safran threads
• 1/2 teaspoons of salt
• 260ml almond milk
• 1/2 teaspoon of vanilla extract
• 1 teaspoon vanilla pudding powder or corn starch
• 2 teaspoons baking powder

How to Prepare Part One

• Preheat your oven to 180° Celsius and grease a 20cm round baking form with butter and flour the form with ground almond meal
• At the beginning I warmed the almond milk in a small bowl and added the vanilla essence and the saffron threads for soaking.
• In another medium size bowl mix all the dry ingredients together
• I creamed the butter and the sugar about 7 minutes in my KitchenAid until pale and very fluffy
• After that I added the room temperatured eggs one after another and cream for another couple of minutes
• add the dry and wet ingredients alternately to the butter eggs mixture. The batter will be very runny but that’s totally fine. the rice needs more liquid during the baking.
• Let the batter stand for about 10 minutes.
• After the 10 minutes stir the batter thoroughly through with a spoon.
• Pour the batter in the prepared baking form
• Bake at 180° Celsius for about 70 minutes or until a wooden tooth pick comes out clean
• Let the cake cool to room temperature and spread some strawberry marmalade on top

Lets crown it with a Pavlova – part 2 of Decadency

I’m sharing the method which works best for me. I know there are a lot of recipes out there but this works for me best.

Making a Pavlova can be very tricky and sometime when the air is too moist it will not get a crispy outer texture but will maybe stay a normal sticky meringue . But that’s ok it will taste delicious too.

• 2 large egg whites
• 90g white sugar
• 1 tablespoon corn starch
• 1 teaspoon whit vinegar (but I made this recipe with apple vinegar too)
• 200g strawberries, hulled and cut in 0,5cm thick slices
• 2 tablespoons balsamic vinegar
• 1/2 teaspoons vanilla sugar
• 60g or more sugar to taste
• 300g plain coconut sugar or cream
• strawberries and peaches for decoration

How to Prepare Part 2

The Pavlova

• Take a baking parchment and put the 20cm baking form on top and retrace it with a pencil
• Turn the paper and put it on the baking sheet. The circle should be visible.
• Preheat the oven to 150°Celsius
• Beat the egg whites in a bowl of an electric mixer until soft peaks form.
• Gradually add the sugar and beat very well until the mixture is glossy.
• Sift the cornflour over the egg white mixture and add the vinegar.
• Fold everything carefully
• Put the meringue int the middle of the drawn circle
• Spread everything evenly in a circle but leave about 2 cm free on all sides
• Form a hollow in the middle
• Place the baking sheet into the oven and reduce to 120°Celsius and cook for about 1 hour
• After one hour turn the oven off and let the Pavlova cool in the oven.
• Very important under any circumstances don’t open the oven during baking and cooling

Balsamic roasted strawberries

• put the sliced strawberries, balsamic vinegar and sugar into a pan and cook on medium heat for about 10 minutes. Strawberries should not be to soft cooked
• Let everything cool

Crowning the Cake

• Top the saffron rice cake with warm strawberry jam
• Put the Pavlova on top
• Spread the coconut yoghurt or beaten cream in the hollow
• put about 2 tablespoons of roasted strawberries on the cream
• Decorate everything with fresh strawberries , flowers and peaches slices and drizzle some more roasted strawberries on top

This Decadent Saffron rice cake with a Pavlova crown is my contribution to the Austrian Food Blog Awards 2019 in the Category “Lebe, Liebe, Backen”. I hope you enjoyed my recipe I know it needs a little longer than your average cake recipe but believe me it’s worth all the work and time.

A lot of hugs and sugary kisses Nina

You may also be interested in our delicious whole grain carrot cake scones with honey and lemon glaze.

*Note: My recipe won an Austrian Food Blog Award 2019 in the category “Liebe, Lebe, Backen” – which is the baking category. It was the most popular category and had the most entries.

Decadent Saffron Rice Cake with Pavlova Crown

This is my award wining recipe for a delicious gluten free Saffron cake made with ground rice and topped with a crispy and fluffy Pavlova Crwon and balsamic roasted strawberries

Saffron Rice Cake

• 100 g butter (romm temperature)
• 100 g sugar
• 2 eggs (large and room temperature)
• 50 g ground almonds
• 180 g basmati rice (grounded in your blender until as fine as flour)
• 1/4 tsp saffron threads
• 1/2 tsp salt
• 260 ml almond milk
• 1/2 tsp vanilla extract
• 2 tsp baking powder
• 2 tbsp strawberry jam

Tthe Pavlova Crown

• 2 egg whites (from large eggs)
• 90 g water
• 1 tbsp corn starch
• 1 tbsp white vinegar

Roasted Balsamic Strawberries

• 200 g strawberries (hulled and cut into 1cm thick slices)
• 2 tbsp balsamic vinegar
• 1/2 tsp vanilla sugar
• 60 g white sugar (or more to taste)
• 300 g coconut yoghurt (plain or vanilla flavoured)
• 1/2 cup strawberries

The Safron rice cake

1. Preheat the oven to 180°Celsius and grease a 20cm in diamiter round baking form with butter and flour the form with ground almonds.

   At the beginning I warmed the almond milk in a small bowl and added the vanilla essence and the saffron threads for soaking.

   In another medium size bowl mix all the dry ingredients together.

   Cream the butter and the sugar for about 7 minutes in your stand mixer until pale and very fluffy.

   Then add the room temperatured eggs one after another and cream for another couple of minutes.

   Add the dry and wet ingredients alternately to the butter mixture. The batter will be very runny but thats totally fine. The rice needs more liquid during the baking.

   Let the batter stand for about 10 minutes.

   After 10 minutes stir the batter thoroughy with a spoon.

   Pour the batter in the prepared baking form.

   Bake at 180°C for about 70 minutes or until a wooden tooth pick comes out clean.

   Let the cake cool to room temperature and spread some strawberry marmelade on top.

   
   
   

The Pavlova Crown

1. Take a baking parchment and put the 20cm baking form on top to retrace it with a pencil.

   Turn the paper and put it on the baking sheet. The circle should be visible.

   Preheat the oven to 150°Celsius.

   Beat the egg whites the bowl of your stand mixer until soft peaks form.

   Gradually add the sugar and beat very well until the mixture is glossy.

   Sift the corn flour over the egg whites mixture and add the vinegar.

   Fold everything carefully.

   Put the meringue in the middle of the drawn circle.

   Spread everything evenly in a circle but leave about 2cm free on all sides.

   Form a hollow in the middle.

   Place the baking sheet into the oven and reduce to 120°Celsius and bake for about 1 hour.

   After one hour turn the oven off and let the Pavlova cool in the oven.

   Very important under any circumstances do mot open the oven during baking and cooling.

   
   
   

Balsamic Roasted Strawberries

1. Put the sliced strawberries, balsamic vinegar and sugar into a pan and cook on medium heat for about 10 minutes.

   Strawberries should not be to soft.

   Let everything cool.

   
   
   

Crowning the cake

1. Top the saffron cake which you smeared wit hwarm strawberry jam, with the Pavlova

   spread the coconut yoghurt or beaten cream into the hollow.

   Decorate everything with fresh strawberries and eatable blowers and drizzle with some more roasted strawberries liqiud on top.

The post Decadent Saffron Rice Cake with Pavlova Crown – Award winning recipe appeared first on Two Sisters Living Life.

This post is dedicated to my favourite Easter sweet bread. The Pinze! The Pinze is a traditional Austrian milk bread recipe or better said a brioche dough recipe. What makes this brioche dough unique is the aniseeds flavour. I made these Easterly loafs with the tangzhong method which makes this sweet bread extra fluffy and soft. These Pinzen can’t be missed on any Easter brunch table.

The Pinze is my favourite Easter pastry in the world. Every year I’m looking forward with excitement for spring season to begin. because I know I’ll get these fluffy buttery brioche breads with their unique taste in every bakery in Austria. The only problem there is with Pinzen is that not every bakery makes them right. Most bake them to try. That’s why I developed this recipe. The Pinzen have their unique aniseeds flavour but are fluffy, soft and juicy.

The Pinze- a traditional Austrian Easter milk bread recipe

It all start with aniseeds.

The uniqueness of a Pinze is her flavour. And the flavour comes from aniseeds which get soaked in warm white wine overnight. That’s my first step which I prepare the day before starting with the original process of baking.

• I heat 120ml of white wine in the microwave for 30-40 seconds and mix the wine with 1 1/2 tsp of aniseeds.
• I let the seeds soak overnight.
• In the morning I strain the wine. I discard the seeds but I keep the flavoured wine .

The tangzhong method.

After straining the whine I mix the wine together with the milk and a small part of the flour and bring everything to a boil and begins to thicken to a slurry. Don’t forget to constantly stir everything. This is called a tangzhong. The tangzhong or water roux is a mixture of both liquid and flour that you stir and cook until the starches in the flour gelatinize and the mixture thickens.That way the starches can hold twice as much liquid than a normal yeast dough.

Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it’s able to hold onto that extra liquid throughout the kneading, baking, and cooling processes.

The advantages:

• Since there’s less free (unabsorbed) water in the dough, it’s less sticky and easier to knead
• The bread or rolls may rise higher, due to more water creating more internal steam (which makes bread rise in the oven — along with the carbon dioxide given off by the yeast)
•  Having retained more water during baking, bread and rolls will be moister, and will stay soft and fresh longer

The dough itself.

• At first I pour the tangzhong into the bowl of a stand mixer with the hook attached, and let it cool slightly.
• Secondly I added the rest of the dough ingredients to the bowl and start kneading it on low for 5 minutes.
• When the dough comes together I increase the speed to medium. I let it knead for another 10 minutes until the dough is elastic and won’t stick any longer to the side of the bowl.
• At last I cover the bowl with plastic wrap and let the dough rise until double in size at a warm place.

The rising of the dough.

After the brioche dough has risen for the first time I knead it for a couple of minutes and let it rise again until doubled. I repeat the kneading and rising process 4 times. Every rising will take shorter than the last one. Through this process the pores of my milk bread will get finer and smaller which is another characteristic feature of a Pinze.

The shaping and cutting.

After I deflated the brioche dough for the last time i cut the dough into 10 equal heavy parts. But you can also leave half the dough whole for one big loaf and only cut the other half into 5 equal parts.

The shaping.

I take every dough piece and start pulling the outer sides into the middle where i pinch them together. I do that for 2-3 times until the dough got some tension and is already shaped like a ball. After that I put the dough on the counter and bend my fingers around the dough ball and start circling it inside of my hand until its perfectly round in shape. Repeat this with every dough piece. Put the dough balls on a baking tray covered with baking sheet.Leave enough space between the doughs. I wouldn’t recommend more than 5 Pinzen on a baking tray. Let it rise one final time. Give them enough time to double in size. After that brush them with the egg wash.

The Cut – which makes The Pinze inimitable

You need for the 3 parts cut a scissors. I put one tip of the scissors upright about 1/3 deep into the dough and cut 3 times from the inside to the outside into the dough.

After giving every Pinze their signature cut, bake them in the preheated oven for about 20-30 minutes. depending on how the size and colouring is.

Make sure to give my favourite kind of brioche recipe a try. You won’t be disappointed . Promised ! However I love to bake the milk bread for Sunday mornings. I often prepare it the day before and let the formed dough balls rise in the fridge overnight. Brushing and Cutting them in the morning.

These fluffy goodnesses are best enjoyed with my delicious recipe for a decadent Vanilla and Rosemary flavoured Orange Jam. Make sure to check out the recipe.

Tag us on Instagram and Facebook @twosisterslivinglife or #twosisterslivinglife so that we can see what you created and pin our recipes for later. Pinterest we love you.

Sweet and fluffy hugs, yours truly Nina

The Pinze – an Austrian Easter milk bread recipe

5 from 68 votes

Recipe by Nina Course: Breakfast, brunchCuisine: austrian

Servings

10

small loafs

Prep time

15

minutes

Cooking time

20

minutes

Calories

335

kcal

resting time

3

hours 

This is a traditional Austrian Easter Recipe for a Pinze which is a fluffy slightly sweet and buttery milk bread with an Anis seed flavor. This milk bread cant be missed on any Easter brunch.

Cook Mode

Keep the screen of your device on

Ingredients

• For the Tangzhong

• 60 g 60 all purpose flour

• 120 ml 120 milk

• 140 ml 140 white wine

• 1,5 tsp 1,5 aniseed

• For the dough

• 440 g 440 all purpose flour

• 1 packet 1 dry yeast about 8g or 20g fresh yeast

• 80 g 80 sugar

• 1/4 tsp 1/4 salt

• 1 tsp 1 vanilla sugar

• peel of 2 oranges

• 90 g 90 butter slightly melted

• 3 3 egg yolks large at room temperature

• For the egg wash

• 2 2 egg yolks

• 1 tbsp 1 cream

Directions

• The night before mix together the white wine and the aniseeds. Heat in microwave for 30 seconds and let them soak overnight.

  • 

• For the Tangzhong
• Mix togehter the strained white wine, milk and flour in a pan with a whisk.
• Start heading the mixture under constant stiring until it start bubling and thickens. Turn off the heat and stir everything until its homogenous and came together to a slurry.

  • 

• Put the slurry into the bowl of stand mixer and let it cool slightly.
• For the dough
• Add to the tangzhong (slurry) all the ingredients of the dough and start mixing wtih a hook.
• Start kneading the dough on slow for about 5 minutes.
• Then increase speed to medium and knead for another 10 minutes. The dough is ready when it doesnt stick anylonger to the side of the bowls.
• Cover the bowl with plastic wrap and let the dough rise at a warm place until double in size. This will take about one hour.
• When the dough is double in size knead it for about 5 minutes, cover it again and let it rise again until double in size.repeat the kneading and rising for 2 more times. Every next rising will need less time.
• After the 4th rising knead the dough one more time and cut the dough into 2 eaqual parts.Cut every half into another 4 equal part so that you will have 8 small Pinzen or leave one half for one big Pinze and cut onply the other half into 4 small parts.
• Now take every dough piece and pul the outer sides into the the middle 2-3 times. and pinch togehter. Then put the dough with the seam down on the woriking surface. cover the round dough piece with your hand. Fingers are crooked slightly to cover the dough ball and now start rolling the dough until round. Place it on a baking tray with a baking sheet on it. Repeat this process with every dough piece.
• When all the dough pieces are formed cover them and and let them rise one final time until double in size.
• When the dough balls are double in size put the egg wash on top.
• Cut them from the middle to the outer sides 3 times. It should be a deep cut.

  • 

• Put a baking tray filled with water on the bottom of your oven and preheat the oven to 210°C or 410°F.
• Bake The smaller Pinzen loafs for about 15-20 minutes ore until they are a darker golden brown.Larger Loafs bake for about 20-25 minutes. Or a darker golden brown.
• Take loafs out of the oven and let them cool completely .Enjoy<3

Nutrition Facts

• Calories: 335kcal
• Carbohydrates: 48g
• Protein: 7g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 135mg
• Potassium: 100mg
• Fiber: 2g
• Sugar: 9g
• Vitamin A: 396IU
• Calcium: 37mg
• Iron: 3mg

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The post The Pinze – a traditional Austrian milk bread recipe appeared first on Two Sisters Living Life.

I’m fairly new to the world of mixing cocktails. Sure I do enjoy a sweet floral cocktail when going to a fancy bar but never have been one to enjoy or mix a cocktail at home. But since a couple of years I love trying and creating new cocktails and mocktails at home. My home bar went from a bottle of cointreau which I used for flavouring my baked goods to some different gins, rums and tequilas and some other standards which are needed in a well stocked home bar.

Lilac blossom margarita – tequila cocktail recipe with a floral flavour kick

One of my latest creations is my lilac blossom margarita. Its a simple approach on the classic tequila cocktail but my homemade lilac simple syrup gives it that special something in flavour and coloring that will impress you and your guests for sure. If you can’t make your own lilac blossom syrup don’t fred yourself use violet simple syrup from brands like Monin or make my homemade lavender syrup. All 3 syrups are great choices for that lilac blossom margarita.

Lilac blossom margarita – the origin of the classic one

Nobody knows who invented the margarita. It’s a mystery cocktail. But it’s very likely that it involves a beautiful woman.

One story goes that the drink was first concocted by Mexican restaurant owner Carlos (Danny) Herrera in 1938 for gorgeous Ziegfeld showgirl Marjorie King. King was allergic to all forms of alcohol except tequila, but didn’t like to drink the stuff straight. Herrera supposedly solve the problem by adding salt and lime and creating the world’s first margarita.

Another claims that it was the brainchild of Texas socialite Margaret (a.k.a. Margarita) Sames, who first mixed one up at a house party in Acapulco in 1948. Or it may have been named for actress Rita Hayworth, who was offered one by an admiring bartender during a theater gig in Tijuana in the 1940s. (Hayworth’s real name was Margarita Cansino.) Or it was first served up in Galveston, Texas, to singer Peggy Lee. (Her real name was Norma Egstrom. Peggy, however, is a traditional nickname for Margaret, hence margarita.) (source: National geographic)

The key to the best margarita

However this great tequila cocktail recipe came about, one thing remains true: the key to the best Margarita is to adhere to the basic ingredients. Using freshly squeezed lime juice combined with 100 percent agave tequila and a premium orange liqueur and adding instead of sweet agave syrup my homemade lilac blossom syrup. Promised that margarita will be the star on every brunch or party.

Recipe

• lime wedges for rim
• lilac blossom or violets or lavender for decoration
• salt or sugar for rim
• 60ml (about 2 ounces) silver tequila
• 60ml (2 ounces) fresh lime juice
• 30ml (1 ounce) cointreau
• 20ml (0,5 ounce) or a little more lilac syrup (violet or lavender syrup works great too)

Instruction

Rub a wedge of lime around the rim of a chilled margarita glass and sugar or salt the rim. Fill the prepared glass with ice. Shake the liquid ingredients vigorously with ice and strain into the prepared glass. Garnish with lilac blossoms or a wedge of lime.

My favorite thing about that cocktail recipe is that its simple but with that special homemade syrup it evolves to something special in taste and appearance.

Please make sure to rate our recipes and leave us some kind words and if you make some of our recipes tag us on Instagram @twosisterslivinglife .

Make us happy and give us a follow on our social Media channels: Instagram, Facebook and Pinterest because we are winners .

Sweet flowery hugs Nina

Check out our recipes for “Homemade lilac simple syrup” and our delicious “Summer nights blackberry lavender Mojitos” .

The post Lilac blossom Margarita – a tequila based cocktail recipe appeared first on Two Sisters Living Life.

This is an easy Victoria sponge cake recipe with a delicious lemon cream cheese and strawberry filling and decorated with lots of fresh berries. It’s an easy cake recipe for every day baking as well as for special occasions. The perfect treat after a perfect dinner or for a Sundays afternoon and the best thing is that it’s a light and refreshing layer cake recipe and you won’t fall into a food coma afterwards. It’s our families favorite cake recipe.

True love and how a layer cake was playing an important role

Im still remembering my mom baking that easy 2 layers cake for my dad’s birthday when me and my brother were little and we all lived in a little flat in Graz. That was the first time my mom told us their love story and how that cake was part of it. She made that delicious Victoria sponge cake first for my dad when they both still have been dating. Our mom always said that our dad had issues with binding himself at such a young age 17! to my mom. But after my mom surprised him one day with that 2 layers Victoria sponge cake all issues have been forgotten ?. At least that’s what our mom loves to tell us. My mom baked her way into my dad’s heart ? .

Seeing my parents after 45 years of happy marriage and still so much in love keeps me hopping that true love exists. I have to admit deep deep down I’m a hopeless romantic ?.

The way to a man’s heart goes through his stomach.

Victoria sponge cake recipe and what is important.

The cake batter

• First you have to measure all the ingredients for the cake better.
• Then smear butter into the round cake forms and shake the inside out with sugar . The sugar gives the cake an delicious sweet crust. Love that very much.
• You have to beat the egg whites with the water until stiff peaks form and you can turn the bowl upside down with the beaten egg whites still staying in the bowl ?
• Cream the egg yolks and sugar long enough that its a thick pale creme
• Carefully fold egg whites into the egg yolk sugar mixture. Don’t beat the air out of the batter.
• Same thing for folding in the flour. Careful. The cake batter should be fluffy and full of air .
• Every oven works differently so please check the cakes every 10 minutes to make sure they don’t overstay their stying in the oven
• Last smear the jam on the top of the sponge cakes when still warm .

The lemon cheese cake frosting

• Make sure you use a firm cream cheese. If its too soft the frosting will get runny since there isn’t a huge amount of sugar in it to make the frosting stiff.
• Start with beating the cream cheese and sugar for about 6-8 minutes in your stand mixer starting with low and increase after a minute to high. Don’t use powdered sugar, that will make the frosting too runny.
• The frosting isn’t as sweet as an American frosting recipe. Please taste the frosting and increase the sugar to your taste if necessary.
• Add the lemon zest and about 1 tsp of fresh lemon juice and beat until homogenous.

Assembling the layer cake

• The cakes should be cooled completely when starting with assembling the cake. And the top smeared with jam.
• Fill the frosting into a piping bag with a round large tip and start piping from the inside out the frosting onto the first cake layer leaving a little bit of edge uncovered.
• Assemble the strawberry slices side by side.
• Put the next sponge cake on top and pipe the rest of the frosting on top. Even the frosting out a little bit.
• Decorate with berries and edible flowers . You can decorate with any kind of fruits of course.
• Let the cake rest in the fridge at least for 2 hours to set.

What do I like the most about our Victoria sponge cake recipe.

• Over all my favorite thing about this layer cake is that my dad did fall more in love with my mom because of this cake.
• I like that you don’t need many ingredients and that you most likely have all ingredients at home most of the times ?.
• Our special occasion sponge cake is ready to eat in under 4 hours.
• Its not a heavy cake . It’s refreshing and light which means you don’t fall into a food coma afterwards ?.
• our cake recipe is easy to follow along and even manageable for a beginner.

Our family’s favorite cake is best enjoyed with people you love. You won’t regret making this stunning layer cake recipe with delicious lemon cream cheese frosting and lots of fresh berries. Promised.

Big warm cake hugs Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest 

Are you a fan of our family’s favorite cake? Maybe you’d like to check out our other delish cake recipes

• Best Tiramisu Cake – an authentic Italian recipe
• Decadent saffron rice cake with pavlova crown
• Pumpkin Chocolate Swirl Bundt Cake
• Carrot cake with fluffy vanilla cream cheese frosting
• No bake white chocolate berry tart
• Blueberry brioche babka

Easy Victoria sponge cake recipe with lemon cream cheese and berries

4 from 9 votes

Recipe by Nina Course: brunch, cake, DessertCuisine: austrian, French

Servings

12

Prep time

1

hour 

Cooking time

20

minutes

Calories

438

kcal

Total time

4

hours 

20

minutes

This is an easy to bake 2 layers cake made with a fluffy Victoria sponge cake and filled with a delicious lemony cream cheese frosting and topped with fresh berries. It's a refreshing light cake that everybody will fall in love with immediately. The cake recipe is easy to follow along and you don't need many ingredients.

Cook Mode

Keep the screen of your device on

Ingredients

• Victoria sponge cake

• 7 7 eggs large and divided into yolks and whites

• 7 tbsp 7 water

• 210 g 210 white sugar

• 210 g 210 all purpose flour

• 2 tbsp 2 butter for the cake pans

• 3 tbsp 3 white sugar for the cake pans

• lemon cream cheese frosting

• 500 g 500 full fat cream cheese or curd cheese which you use traditionally in Austria

• 150 g 150 white sugar

• 1 1/2 tsp 1 1/2 lemon peel its about the peel of one lemon

• 1 tbsp 1 lemon juice half a lemon

• 1/2 tsp 1/2 vanilla extract

• 100 g 100 strawberry jam or another jam you like

• 500 g 500 strawberries huiled and cut into 0,5cm slices (1/4 inch)

• 300 g 300 mixed berries for decoration or any other fruits and flowers you have at hand.

Directions

• Victoria Sponge cake
• Start with preparing two 9inch round cake pans with smearing them first with butter and then shaking the pans out with sugar . The inside of the pans should be covered with sugar.
• Preheat the oven to 160 degree Celsius or 320 degree Fahrenheit convection heat.
• First start with beating the egg whites with the water until very stiff
• Then beat the egg yolks with the sugar until pale, creamy and thick about 7-10 minutes.
• Now fold in 1/3 of the egg whites under the egg yolk sugar batter with a rubber spatula. It dont needs to be a homogenous batter there can still be egg white lumps.
• After the 1/3 is incorporated fold in the rest of the egg whites carefully.
• Now sprinkel the flour woth a sieve over the dough and fold it in carefully again. Don't beat out all the air of the dough. Be gentel and careful.
• Devide the dough into the 2 cake pans and bake them for 20 to 30 minutes, depending on your oven or until a skewer comes out clean when stuck into the middle of the cake.

  • 

• When the cake is ready leave it for 20 minutes to cool down and then tke it carefully out of the pan and smear the upper side of the cakes with the jam while still warm.
• Lemon cream cheese frosting
• When the 2 cake layers are smeared with jam and completely cooled start with making the frosting. Its important that your cream cheese is not too soft.
• In the bowl of your stand mixer beat the cream cheese and sugar on medium high until creamy and homogenous.That will take about 5-7 minutes.
• Add the lemon peel and lemon juice and beat for another minute.
• Assembling the cake
• Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
• Pipe the frosting on the first sponge cake smeared with jam starting from the inside in a spiral to the outside leaving 0,5cm free from the edge .
• Assemble the strawberry slices on top of the frosting starting from outside into the middle.

  • 

• Put the second sponge cake carefully on top of the filled cake and pipe the rest of the frosting on top. Even the frosting a little bit with a spatula .
• Decorate with the mixed berries and some flowers if you have some at hand.
• Leave the finished cake for setting in the fridge for at least 2 hours.
• Enjoy.

Nutrition Facts

• Calories: 438kcal
• Carbohydrates: 60g
• Protein: 8g
• Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 146mg
• Sodium: 192mg
• Potassium: 195mg
• Fiber: 2g
• Sugar: 43g
• Vitamin A: 774IU
• Vitamin C: 27mg
• Calcium: 68mg
• Iron: 2mg

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The post Easy Victoria sponge cake recipe- a family’s favorite appeared first on Two Sisters Living Life.

Every spring when the weather is still miserable and awful, I’m longing for warmer temperatures and a vacation at the beach. I bet many of you can relate to that longing ?. When I’m in that kind of mood you will always find me in my kitchen creating summer dishes AND… drinks. When I’m creating a drink there will always be a virgin version too because….my kids insist that they get to enjoy a delicious mock drink too. We are family after all?.

strawberry cucumber mojito, mojito recipe, summer cocktail recipe, best summer drink, strawberry mojito e rum cocktail recile

How to make that deliciousness of a honey strawberry cucumber mojito cocktail.

First of all, this mojito drink recipe still contains the signature ingredients that makes a mojito: Light rum, mint leaves, brown sugar, ice and club soda. But I added a bunch of ingredients to add that special: Je ne sais quoi! That takes that summer cocktail to a whole new level .

• First we need a glass that can contain 300-400ml of fluid.
• Then I’m adding the cut strawberries, cucumber pieces, mint leaves, brown sugar and honey to the glass and muddle everything gently together. The flavors, juices and oils from the mint leaves should be released and the sugar and honey should be dissolved.
• I fill the glass with ice almost to the brim. I prefer crushed ice for that drink but ice cubes will do too.
• Now I’m pouring the rum over the ice. That drink tastes amazing with tequila instead of rum too. Just saying ?.
• At last I’m finishing that summer cocktail with club soda.
• For the garnish add some cucumber, strawberry and lemon slices to the drink and top with mint leaves and if you wanna be very fancy top it with a cucumber skewer .

Some thoughts on that best summer drink ever ?.

If you don’t have strawberries at hand red currents, raspberries, blackberries and even blueberries do the job just fine .

That mojito cocktail is still delicious without the cucumber slices but they totally add a refreshing Caribbean melon flavor to the mojito.

No rum at hand? Try it with tequila vodka or gin, maybe that was your flavour anyway. I really can’t decide if I favor it with light rum or tequila, truly a hard choice to make.

You NEED ICE otherwise this is not a drink but a warm runny sweet soup with booze ? . The most important thing though is to take your time, don’t make a drink between one door and the next.

AND lastly! Please don’t count the calories. A good drink is like a decadent piece of cake. It needs to be enjoyed to the fullest.

Strawberry sweet hugs Nina

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Oh…we have a couple of other delicious drink recipes. Maybe you would like to check them out too.

• Lilac blossom Margarita – a lovely floral spring tequila cocktail
• Summer nights Blackberry-Lavender Mojito
• Spiced Winter Blizzard – that holiday whiskey drink recipe is perfect for any rainy day of the year

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Honey Strawberry and Cucumber Mojito – Best summer drink ever

5 from 8 votes

Recipe by Nina Course: cocktails, DrinksCuisine: American, Mexican

Servings

1

mojito

Prep time

5

minutes

Cooking time

0

minutes

Calories

175

kcal

Total time

5

minutes

This is a delicious and easy recipe for a refreshing strawberry cucumber Mojito. I promise this will become your new favorite summer drink. The cocktail is easy to make and I added a little honey with the brown sugar for a more complex flavor.

Cook Mode

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Ingredients

• 1/4 1/4 lime cut into wedges

• 6 6 mint leaves

• 2 2 strawberries medium sized plus, quartered.

• 1/4 1/4 cucumber sliced

• 1 tbsp 1 brown sugar

• 1/2 tsp 1/2 honey

• 40 ml 40 light rum thats about 2 ounces

• 1/4 cup 1/4 ice crushed

• soda for filling up

Directions

• In a glass muddle gently together the lime wedges, strawberries, brown sugar, honey and half of the mint leaves. The sugar and honey should be dissolved when finished and the mint oils and lime juice released.
• Fill the glass almost to the top with ice and pour the light rum over it.
• Fill the drink up with club soda.
• Stir, taste and add more sweetener if desired.
• Optional: add some strawberry slices and lime slices for deco and garnish with the rest of the mint leaves and a skewered cucumber slice.

Nutrition Facts

• Calories: 175kcal
• Carbohydrates: 21g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 1g
• Sodium: 11mg
• Potassium: 209mg
• Fiber: 2g
• Sugar: 17g
• Vitamin A: 320IU
• Vitamin C: 23mg
• Calcium: 46mg
• Iron: 1mg

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The post Honey Strawberry Cucumber Mojito – The best summer drink ever appeared first on Two Sisters Living Life.

Oh how I missed traveling during that pandemic time. I live a 1 hour drive away from the Italian border and during the pandemic not driving to Italy for a day trip felt like damnation. So what’s the next best thing to do when I’m not allowed to travel? Getting all the foreign dishes and flavors into my kitchen of course.

That perfect risotto recipe with its simple ingredients combines everything I love: green asparagus (omg so good- favorite food) and creamy decadent parmesan risotto. This is a combo made in food heaven. In my opinion it’s one of the best crowd-pleasing meals.

The ingredients:

• risotto rice: short grain rice is what you need.
• olive oil extra virgin
• homemade chicken stock. But you can use store bought one as well.
• shallots
• white wine. when I measure the white wine for the risotto I always pour myself a glass of wine too. Preferably sauvignon blanc .
• vermouth: good value for money brands are Martini & Rossi Extra Dry, Noilly Prat original dry (thats the one I use ), Dolin Vermouth de Chambery Dry
• lemon zest: make sure you use organic products
• green asparagus
• grated parmesan cheese. make sure to use a good quality parmesan and grate it before adding it to the risotto.
• unsalted butter
• heavy cream
• black pepper and salt for seasoning.

Creamy spring risotto recipe with green asparagus and vermouth – What’s important!

This is a classic risotto recipe that has a very creamy risotto texture. The vermouth, lemon zest, and the asparagus give this classic Italian rice dish a beautiful twist, which makes it a perfect spring dish for your dinner table and one of these fabulous risotto recipe ideas.

• First step: I always prepare all my ingredients in advance. There is nothing more annoying than having to search for the ingredients like a frantic little hen during the cooking and eventually burning the rice. Nobody wants that.
• I roast the risotto rice with the minced shallots in olive oil over medium heat for a couple of minutes until the grains are golden brown. This releases some of its flavors and starts fuming heavenly.
• Stir the rice constantly with a wooden spoon.
• When the risotto rice starts to smell, I add the vermouth.
• I’m using vermouth and dry white wine. It adds a richer flavor to the risotto and the asparagus.
• Don’t be afraid of the added alcohol for the declacing. The alcohol vaporizes in the process and only leaves that fantastic flavor. Promised. 
• I don’t add all of the hot stock at once. I add some of the soup and let it soak in the risotto, then add some more cups of broth and let it soak again, and so on.
• Let the rice cook on a low simmer.
• Of course you can use your own homemade stock. Use chicken broth or vegetable broth whatever you prefer.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable stock is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.

The history of risotto

The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

Valerius, a young apprentice, is believed to be the creator of risotto Milanese . In 1574, he was put in charge of making the stained-glass window that was to adorn the Cathedral Duomo Di Milano. While he worked, many of the townspeople made fun of him, giving credit to the herb saffron for the beautiful colors showcased in his artwork. As a result, Valerius became angry and devised a plan of retaliation. During his master’s wedding, he added an excessive amount of saffron to the rice being served as the main dish. He hoped his action would ruin the festivities, but instead the rice received great reviews, launching risotto into culinary fame.

What is the perfect risotto rice.

To find the perfect risotto rice, it is useful to study the consistency and cooking behavior of the different types of rice. Basically, in Italy, you cook the creamiest risotto with Arborio rice, Carnaroli rice and Vialone nano rice. All three are a starchy variety of rice and have a high starch content.

What to do with leftover-risotto rice.

• My favorite recipe including leftover-risotto is Arancini . Arancinis are rice balls made of leftover-risotto rice stuffed with cheese , covered in bread crumbs and fried to golden perfection. This is so tasty and delicious .

How to store risotto.

While risotto is at its best when it’s fresh, if you do happen to have leftover, it will be fine in the refrigerator. The risotto will thicken because of the rice’s starch. Just store the risotto in an airtight container up to 5 days in your refrigerator. If your risotto happens to contain meat, store it up to 3 days in your refrigerator.

How to reheat risotto.

For every cup of risotto add 1/4 cup of hot broth and bring everything to a boil on the stove in a pot large enough to fit the risotto. Stir it for a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.

Oh and before I forget it, this is a vegetarian, gluten free recipe. Not bad right? My sister and I mostly try to do without the meat. Mostly because we try to decrease our CO2 imprint in this world. I hope you’ll give this risotto recipe a go. Maybe for your next family dinner.

Make this recipe vegan

You can easily substitute the butter for a vegan plant based butter, add some vegan cream instead of the normal one and leave out the parmesan cheese and add 1-2 tsp yeast flakes. And voilá it’s vegan. One of the greatest asparagus recipes ever .

Warm Vacation hugs, yours truly

Nina

Here are some more spring recipes for you !

• Italian Asparagus Quiche – Antonia’s favorite quiche recipe
• Strawberry -Rhubarb galette with pistacchio crust
• Rhubarb lattice tart with coconut crust
• Elderflower syrup – delicious and homemade
• Creamy wild nettle soup topped with savory granola

Say hello to us on social media <3. You can find us on Facebook , Instagram and Pinterest!

No time to try this recipe out right now? No problem at all ? , PIN IT for later

Creamy spring risotto recipe with green Asparagus and vermouth

5 from 31 votes

Recipe by Nina Course: Main CourseCuisine: Italian

Servings

4

Prep time

10

minutes

Cooking time

30

minutes

Calories

696

kcal

Total time

40

minutes

Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you'll find on every farmers market right now. Its refined with vermouth which adds an extraordinars flavor to this Italian dish.

Cook Mode

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Ingredients

• 1 bunch 1 green asparagus

• 150 g 150 challots, finely minced 3-5 depends on the size but you can use a simple kitchen onion too

• 350 g 350 risotto rice uncooked

• 50 ml 50 vermouth like Martini, Noilly Prat
  you can leave it out too if you don’t have any at hand

• 100 ml 100 white wine

• 1200 ml 1200 vegetable broth, it can be that you need a little bit more or maybe less than the 1200 ml. Depending on your rice brand

• 70 g 70 butter

• 100 ml 100 cream

• 1/2 tsp 1/2 lemon zest from an organic lemon

• 70 g 70 grated parmesan cheese plus more for serving

Directions

• Wash the asparagus. Cut off the tough ends. Don't throw them away you can make a soup out of them at a later time.
• Cut off the asparagus spears and cook them separetely in salted water until tender and afterwards shock them with ice water.
• Cut the rest of the asparagus stalks into 1cm pieces and put them into a small bowl and set aside.
• In a medium sized heavy bottom pan heat the olive oil on medium high and cook the minced challots until tender without collor.
• Add the risotto rice and fry for another 5 minutes under constant stiring.
• The rice will start to release his flavor and start to fume slightly that’s the moment to deglace everything with the white wine and the vermouth.
• When the alcohol has vaporized and the liquid is absorbed add some of the vegetable stock. The rice has to be covered with liquid. Cook on medium low heat.
• When the liquid is absorbed add more vegetable stock until the rice is covered again with liquid.
• Repeat that step until 1 quarter of the stock is left.
• When you add that last 1/4 of the vegetable stock you'll add with it the cut aspargus stalks.
• When the last liquid is absorbed but the risotto rice is still to firm ti the bite add some more stock.
• To finish the risotto mix the cream, butter and grated parmesan cheese and lemon zest under the risotto.
• Serve the risotto in deep plates and top with the asparagus spears and some more grated cheese.
• Enjoy with people you love ?

Nutrition Facts

• Calories: 696kcal
• Carbohydrates: 86g
• Protein: 17g
• Fat: 29g
• Saturated Fat: 18g
• Trans Fat: 1g
• Cholesterol: 87mg
• Sodium: 1611mg
• Potassium: 482mg
• Fiber: 6g
• Sugar: 8g
• Vitamin A: 2447IU
• Vitamin C: 10mg
• Calcium: 261mg
• Iron: 7mg

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The post Irresistible Spring Risotto Recipe with Green Asparagus And a Hint of Vermouth appeared first on Two Sisters Living Life.

These jam thumbprint cookies  with a chocolate cookie dough base bring together a soft, buttery dough, rich cocoa and bright apricot jam. They require no chilling time, shape easily, and deliver that classic Austrian flavour combination beloved during the Christmas season. Whether you’re searching for the perfect christmas thumbprint cookie recipe, a sweet treat with a festive touch or a jam-filled classic, this recipe fits effortlessly into your holiday season. Chocolate thumbprint cookies have to be on your christmas cookies baking list!

Why You Should Bake These Cookies This Christmas

They honour the famous Sachertorte, look elegant on a Christmas cookie tray, deliver deep chocolate flavour with minimal effort, store beautifully for gifting, and offer a nostalgic, family-friendly baking moment — exactly the kind of tradition that makes Christmas baking meaningful.

Ingredients

For the dough:

• 250 g unsalted butter, room temperature
• 100 g brown sugar or granulated sugar
• 1 egg, room temperature
• Pinch of salt
• 50 g unsweetened baking cocoa
• 300 g all purpose flour

For the filling:

• 300 g finely strained apricot jam, warmed

For the decoration:

• 100 g melted dark chocolate
• 50 g chocolate sprinkles

Extras : prepare a baking tray with parchment paper, a kitchen scale, stand mixer with a paddle attachment  or an electric hand mixer

Yield & Timing

Yield: approx. 35 cookies
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes

Instructions

1. Make the dough

Start with room-temperature butter — properly softened butter creams smoothly and incorporates air, which keeps the dough soft and prevents the cookies from cracking when shaped. Beat the butter, sugar and egg until light and creamy in a mixing bowl of your stand mixer with the paddle attachment .

In a medium bowl sift flour, cocoa powder and salt directly into the bowl. Mix until a smooth, soft dough forms. Because of the butter structure, the dough requires no chilling.

2. Shape the cookies (simple shaping instruction)

Scoop teaspoon-sized portions of dough and roll them into even 1-inch balls between your hands. This dough shapes easily and cleanly, making it perfect for beginners and family baking.

Place the balls on a with parchment prepared baking sheet. Using the rounded end of a wooden spoon, press a clean, deep hollow into the center of each cookie ball — the classic “thumbprint”.

3. Bake

Bake at 180 °C (356 °F) for 10 minutes, until the edges are slightly set but the centres remain soft. Remove from the oven; the cookies may appear delicate but will firm up as they cool.

4. Fill & Decorate

While the baked cookies are still warm, fill each hollow with warmed apricot jam drops or your favorite jam. Let the cookies cool completely, then drizzle with melted dark chocolate and finish with chocolate sprinkles.

Pro Tips for Success 

• Use soft, room-temperature butter so the dough mixes smoothly and doesn’t produce dough cracks.
• Press the indent of the dough balls gently but deep enough to hold the jam.
• Warm the jam slightly so it fills the center neatly.
• Don’t overbake—take the cookies out when the edges are just set.
• Let the cookies cool completely before adding the chocolate drizzle.

Substitute with different jams

Apricot jam is traditional for Austrian pastries, but you can easily switch it depending on taste or availability for another type of jam. Raspberry jam gives a bright, tangy contrast similar to Linzer cookies. Cherry or plum jam works beautifully with chocolate and creates a deeper, more robust flavor. For a sweeter option, strawberry preserves and make strawberry jam cookies; for a modern twist, try orange marmalade, which mimics the citrus notes sometimes paired with dark chocolate. Whichever filling you choose, make sure it’s smooth and slightly warmed so it fills the jam thumbprints cleanly.

Storage and Freezing Advice

These cookies store beautifully — a big advantage during the busy Christmas season.

Storage:
Keep the cookies in an airtight container at room temperature for up to 7 days. Their flavour even deepens slightly over time, similar to many traditional Austrian baked goods or in the refrigerator for up to 4 weeks.

Freezing:
For best results, freeze the cookies unfilled:

• Shape and bake the cookies as directed.
• Let them cool completely.
• Freeze in an airtight container for up to 2 months.

When ready to serve, thaw the frozen cookies at room temperature, fill with warmed apricot jam and decorate with chocolate.

This method keeps the texture crisp on the outside, soft in the centre, and prevents moisture issues in the jam.

Conclusion

These Austrian Chocolate Thumbprint Cookies combine tradition, simplicity and a flavour profile rooted in the heritage of the Sachertorte. They are reliable, beautiful and ideal for anyone searching for christmas cookie recipes, chocolate cookie recipes or a classic jam cookie recipe.
With the right butter temperature, clear timing, easy shaping and proper storage techniques, they turn out perfectly every single time — just the way good baking has always been done.

Final Words – Why You Should Make These Cookies

These cookies are the perfect mix of simple baking and unforgettable flavor. They bring the classic taste of rich chocolate and sweet apricot jam together in a way that feels warm, traditional, and truly special. They’re easy enough for beginners, impressive enough for gifting, and festive enough for any Christmas table. If you want a cookie that always works, looks beautiful, and carries a touch of Austrian charm, then this is the recipe you shouldn’t miss. Just bake them once—and they’ll become a holiday favourite in your home.

Sweet Hugs Nina

Did you make my delicious, easy Sacher chocolate thumbprint cookies recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that 

Need more cookie recipe?

• Fairy kisses- an unique Christmas Cookie Recipe
• Baileys Hazelnut Chocolate Shortbread Cookies
• Boozy Chocolate Cake Moon Cookies
• “Eisenbahner” – Austrian Railroad Cookies
• “Nussecken” – Nut Corner Cookies
• Angel Wings- Easy Christmas Sugar Cookies

Easy Austrian Chocolate Thumbprint Cookies with Apricot Jam

0 from 0 votes

Recipe by Nina Course: CookiesCuisine: Austrian CookiesDifficulty: Easy

Servings

35

servings

Prep time

20

minutes

Baking time

10

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• Ingredients
• For the Dough

• 250 g 250 unsalted butter, room temperature

• 100 g 100 brown sugar or granulated sugar

• 1 1 egg, room temperature

• Pinch salt

• 50 g 50 unsweetened baking cocoa

• 300 g 300 all purpose flour

• For the Filling

• 300 g 300 finely strained apricot jam, warmed

• For the decoration:

• Decorations

• 100 g 100 melted dark chocolate

• 50 g 50 chocolate sprinkles

Directions

• Make the dough
• Start with room-temperature butter — properly softened butter creams smoothly and incorporates air, which keeps the dough soft and prevents the cookies from cracking when shaped. Beat the butter, sugar and egg until light and creamy in a mixing bowl of your stand mixer with the paddle attachment .
• In a medium bowl sift flour, cocoa powder and salt directly into the bowl. Mix until a smooth, soft dough forms. Because of the butter structure, the dough requires no chilling.
• Shape the cookies (simple shaping instruction)
• Scoop teaspoon-sized portions of dough and roll them into even 1-inch balls between your hands. This dough shapes easily and cleanly, making it perfect for beginners and family baking.
• Place the balls on a with parchment prepared baking sheet. Using the rounded end of a wooden spoon, press a clean, deep hollow into the center of each cookie ball — the classic “thumbprint”.
• Bake
• Bake at 180 °C (356 °F) for 10 minutes, until the edges are slightly set but the centres remain soft. Remove from the oven; the cookies may appear delicate but will firm up as they cool.
• Fill & Decorate
• While the baked cookies are still warm, fill each hollow with warmed apricot jam drops or your favorite jam. Let the cookies cool completely, then drizzle with melted dark chocolate and finish with chocolate sprinkles.

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The post Easy Austrian Chocolate Thumbprint Cookies with Apricot Jam appeared first on Two Sisters Living Life.

Looking for a showstopping dessert that’s easy to make, tastes amazing, and feels like Christmas in every bite? This no-bake mascarpone vanilla cream cake is the perfect holiday treat! With a spiced speculoos crust, a creamy mascarpone filling, and a tangy lingonberry jam layer, it’s a dessert that looks fancy but takes minimal effort.

And for a truly indulgent experience, pair it with “Grüner Veltliner Ice wine” from Winery Stift Klosterneuburg . This dessert wine’s sweet, fruity notes perfectly complement the rich creaminess of the cake. It’s a match made in holiday heaven!

Why This Recipe Is a Must-Try

• No Bake, No Fuss: Perfect for when you want something easy but impressive.
• Holiday Flavors: Speculoos cookies and lingonberry jam add festive warmth and brightness.
• Perfect Pairing: Enjoy with “Grüner Veltliner Ice Wine” for a complete dessert experience.
• Make-Ahead Friendly: Prepare it the day before your holiday gathering for stress-free hosting.

Ingredients

For the Crust:

• 300g (about 7 oz) speculoos cookies
• 150g (5 tbsp) unsalted butter, melted
• Optional: 100g melted white chocolate for the bottom. This way, the crust stays crisp and doesn’t get completely soggy.

For the Mascarpone Filling:

• 500g (2 cup) mascarpone cheese
• 350 (1 1/3 cup) heavy cream
• 140g (1/2 cup) powdered sugar
• 1 tsp vanilla extract or 2 tsp vanilla sugar

For the Lingonberry Jam Layer:

• 150g (1/2 cup) lingonberry jam mixed with 3 tbsp water and heated
• Optional: fresh sugar-coated cranberries and fresh rosemary twigs for decorating

How to Make No-Bake Mascarpone Cheesecake

Step 1: Prepare the Speculoos Crust

1. Crush the speculoos cookies into fine crumbs using a food processor or rolling pin.
2. Mix the cookie crumbs with melted butter until evenly combined.
3. Press the mixture firmly into the bottom of a springform pan and on the side to form a crust. Chill in the fridge or bake for 15 minutes at 360°F (180°C)
4. Let cool completely, and cover the bottom with the melted white chocolate. Be very gentle. Otherwise, the crumb crust will stick to your chocolate-covered spoon.

Step 2: Make the Creamy Filling

1. In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
2. In another bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the mascarpone mixture, ensuring it stays light and fluffy.
4. Reserve 1/5 of the cream for piping some decorative swirls on top.

Step 3: Assemble the Cake

1. Spread the still warm lingonberry jam over the chilled white chocolate-covered crust.
2. Spread the mascarpone filling gently over the jam layer and smooth the top. This works best when you put the cream into a piping bag.
3. Refrigerate the cake for at least 4 hours or overnight for the best results.

Step 4: Serve and Pair with Dessert Wine

1. Carefully remove the springform pan and garnish the cake with decorative piped swirls, sugar-coated cranberries, and rosemary twigs.
2. Serve slices with a chilled glass of “Grüner Veltliner Ice Wine” from Winery Stift Klosterneuburg.

Why “Grüner Veltliner Ice Wine” Is the Perfect Match

This no-bake cake pairs beautifully with “Grüner Veltliner Ice Wine.” The wine’s sweet and fruity profile enhances the tart lingonberry jam and balances the creamy mascarpone filling. Its subtle spiced notes also echo the warmth of the speculoos crust. Serve it slightly chilled for an elegant touch to your holiday table.

How the “Grüner Veltliner Ice Wine” is Made.

While other grapes are already fermenting in cellars, the healthy clusters destined for ice wine patiently remain on the vine, waiting for frosty nights to arrive. Only when temperatures drop to –7°C (19°F) or lower for several hours does the water inside the berries freeze.

Ice wine is typically harvested at night or in the early morning hours. The grapes must be picked while still frozen and then pressed with great care. This process ensures that the frozen water remains as ice crystals, while the juice extracted is rich in sugar (minimum must weight of 25°KMW), intense aromas, and other extractive substances.

The earlier and more intense the frost, the better it is for wine quality, as prolonged exposure can compromise the health of the grapes.

Pro Tips for the Perfect No-Bake Cake

• Room Temperature Mascarpone: This helps achieve a smooth, lump-free filling.
• Chill Thoroughly: Allow the cake to set for at least 4 hours for clean slices.
• Wine Serving Tip: Chill “Grüner Veltliner Ice Wine” to 10–12°C for the best flavor.

No-Bake Mascarpone Cheesecake : A Dessert to Impress This Holiday Season

This no-bake mascarpone vanilla cream cake with a speculoos crust and lingonberry jam is the ultimate holiday dessert. It’s easy to make, full of festive flavors, and guaranteed to impress your guests. Pair it with [Dessert Wine Name], and you’ve got a dessert experience that will steal the spotlight.

Save this recipe and share it with friends! Let me know in the comments if you try it—and don’t forget to pour a glass of that delicious “Grüner Veltliner Ice Wine” to toast the season. Cheers and happy holidays!

Did you make my delicious, easy Panna Cotta recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

Warm Hugs Nina

Using just egg whites and white sugar, you can easily make stunning sugar-coated cranberries and rosemary twigs. Here’s how:

How to make Sugar Coated Cranberries with Egg White

Ingredients:

• 1 cup fresh cranberries
• 1 egg white (lightly whisked)
• 1/4 cup granulated sugar

Instructions:

1. Prepare the Egg White:

• Lightly whisk the egg white in a small bowl until frothy (not stiff).

1. Coat the Cranberries:

• Dip the cranberries into the egg white, ensuring they’re fully coated. Shake off any excess.

1. Sugar Coating:

• Roll the cranberries in granulated sugar until completely coated.

1. Dry:

• Place the coated cranberries on parchment paper or a wire rack to dry for 1–2 hours. The sugar will harden, creating a sparkling finish.

How to make Sugar-Coated Rosemary Twigs with Egg White

Ingredients:

• Fresh rosemary sprigs
• 1 egg white (lightly whisked)
• 1/4 cup granulated sugar

Instructions:

1. Prepare the Egg White:

• Whisk the egg white until frothy.

1. Coat the Rosemary:

• Using a brush or your fingers, lightly coat each rosemary sprig with the egg white. Ensure the entire sprig is covered, but avoid excess liquid.

1. Sugar Coating:

• Sprinkle or roll the rosemary sprigs in granulated sugar.

1. Dry:

• Lay the coated rosemary on parchment paper and let it dry for 1–2 hours until the sugar is set and crispy.

Tips for Success

• Be Gentle: When handling cranberries or rosemary, ensure they’re evenly coated without clumping.
• Storage: Store the garnishes in a cool, dry place in an airtight container for up to 2 days.
• Uses: Perfect for decorating cakes, cupcakes, cocktails, or as a festive garnish for your holiday table.

These two-ingredient sugar-coated garnishes are easy, elegant, and add a festive sparkle to any holiday creation!

No Bake Mascarpone Cheesecake recipe with a Speculoos Crust and Lingonberry Jam Filling

5 from 3 votes

Recipe by Nina Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

45

minutes

Baking Time

15

minutes

Calories

300

kcal

Chilll Time

4-12

hours

Cook Mode

Keep the screen of your device on

Ingredients

• For The Crust

• 300 g 300 (about 7 oz) speculoos cookies

• 150 g 150 (5 tbsp) unsalted butter, melted

• Optional: 100g melted white chocolate for the bottom. This way, the crust stays crisp and doesn’t get completely soggy.

• For The Mascarpone Filling

• 500 g 500 (2 cup) mascarpone cheese

• 350 350 heavy cream

• 140 g 140 (1/2 cup) powdered sugar

• 1 tsp 1 vanilla extract or 2 tsp vanilla sugar

• For the Lingonberry Jam Layer

• 150 g 150 (1/2 cup) lingonberry jam mixed with 3 tbsp water and heated

• Optional: fresh sugar-coated cranberries and fresh rosemary twigs for decorating

Directions

• Prepare the Speculoos Crust
• Crush the speculoos cookies into fine crumbs using a food processor or rolling pin.
• Mix the cookie crumbs with melted butter until evenly combined.
• Press the mixture firmly into the bottom of a springform pan and on the side to form a crust. Chill in the fridge or bake for 15 minutes at 360°F (180°C)
• Let cool completely, and cover the bottom with the melted white chocolate. Be very gentle. Otherwise, the crumb crust will stick to your chocolate-covered spoon.
• Make the Creamy Filling
• In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
• In another bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the mascarpone mixture, ensuring it stays light and fluffy.
• Reserve some cream for piping some decorative swirls on top.
• Assemble the Cake
• Spread the still warm lingonberry jam over the chilled white chocolate-covered crust.
• Spread the mascarpone filling gently over the jam layer and smooth the top. This works best when you put the cream into a piping bag.
• Refrigerate the cake for at least 4 hours or overnight for the best results.
• Serve and Pair with Dessert Wine
• Carefully remove the springform pan and garnish the cake with decorative piped swirls, sugar-coated cranberries, and rosemary twigs.
• Serve slices with a chilled glass of “Grüner Veltliner Ice Wine” from Winery Stift Klosterneuburg.

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Looking for more Cake Recipes? How about these.

• 2-layers Mini Chocolate cakes with Raspberries
• Divine Red Wine Chocolate Spice Bundt Cake
• White Chocolate Cheesecake with Speculoos cookie base and cranberry compot
• Easy Victoria sponge cake recipe- a family’s favorite
• Lemon Coconut Cheesecake with Meringue kisses
• Sourdough baked cinnamon apples cake – a sourdough discard recipe

This post is sponsored by Winery Stift Klosterneuburg.

The post No Bake Mascarpone Cheesecake recipe with a Speculoos Crust and Lingonberry Jam Filling appeared first on Two Sisters Living Life.

Whether you’re celebrating a holiday, hosting a dinner party, or simply elevating your afternoon tea, this cake is guaranteed to be a showstopper. And the best part? It’s surprisingly easy to prepare.

Why This Spice Cake Recipe Stands Out

This isn’t your average spice cake! Here’s why it deserves a place in your kitchen:

1. Sophistication in Every Bite: The addition of high-quality brandy elevates this cake from ordinary to extraordinary, adding a deep, refined flavor.
2. Aromatic Spices for a Cozy Vibe: A blend of cinnamon, nutmeg, cloves, and cardamom gives this cake a warm, festive aroma that’s irresistible.
3. Visually Stunning Presentation: The candied orange topping transforms this cake into an edible work of art, perfect for impressing guests.
4. Moist and Flavorful: Infused with a brandy syrup, this cake stays delightfully moist and develops an even deeper flavor over time.

The Story Behind This Cake

Brandy and spice cakes have long been a favorite for winter celebrations, as their warm flavors and rich textures pair beautifully with seasonal drinks like mulled wine or coffee. This recipe takes inspiration from traditional holiday baking while adding a modern twist with candied oranges and a hint of luxury from the brandy.

It’s the perfect fusion of rustic comfort and sophisticated flair, making it suitable for both casual gatherings and formal events.

Step-by-Step Recipe for Brandy Spice Cake

Ingredients:

For the cake:

• 200 g flour
• 100 g ground almonds
• 150 g brown sugar
• 150 g softened butter
• 3 eggs
• 100 ml brandy
• 50 ml cream
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground cloves
• ½ tsp cardamom
• A pinch of salt

For the topping:

• 2 organic oranges (thinly sliced)
• 150 g sugar
• 100 ml water
• 2 tbsp brandy

For the cream cheese topping

• 50g soft butter
• 200g cream cheese softened
• 60g fine sugar or more to taste
• 1 tbsp Vanilla Sugar

Preparation:

1. Candy the Oranges:
   • Simmer orange slices in sugar and water for about 20 minutes. Once tender and translucent, remove and let them cool. Reserve the syrup.
2. Make the Batter:
   • Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Add brandy and cream, mixing thoroughly.
   • In a separate bowl, combine flour, ground almonds, baking powder, spices, and salt. Gradually fold the dry mixture into the wet ingredients until smooth.
3. Bake the Cake:
   • Pour the batter into a greased tin and bake at 175 °C for 50-55 minutes. Test with a skewer for doneness.
4. Infuse with Syrup:
   • While the cake is still warm, poke small holes into it and drizzle the brandy-infused orange syrup over the top, letting it soak in for extra moisture and flavor.
5. Make the frosting:
6. Beat the butter and the sugar until fluffy, add the other ingredients and beat 5 more minutes until creamy.
7. Decorate:
   • Arrange candied oranges on the cake for a dramatic finish. Optional: drizzle with melted chocolate or a simple glaze made from powdered sugar and brandy.

Tips for Success

• Use high-quality brandy: The better the brandy, the richer the flavor. I use Winery Stift Klosterneuburg St. Laurent XO Brandy in this recipe.
• Prepare ahead of time: This cake tastes even better the next day as the flavors develop.
• Pair with a drink: Serve with a glass of brandy, mulled wine, or coffee for the ultimate indulgence.

Why Use Brandy in This Recipe?

Brandy adds depth and sophistication to this spice cake. Its rich, complex flavors – often featuring notes of vanilla, oak, and dried fruits – pair beautifully with warming spices like cinnamon, nutmeg, and cloves. It also helps keep the cake moist and enhances the overall flavor profile, making every bite more indulgent.

Additionally, brandy elevates this dessert, making it perfect for festive occasions or as an elegant finish to a special meal.

For lovers of barrel-aged brandies, Winery Stift Klosterneuburg offers a true rarity:
St. Laurent XO is a pure distillate from St. Laurent grapes, aged for over 30 years in barrique barrels. The result is a refined and classic brandy with a deep, complex aroma – perfect as a digestif after a fine meal.

Perfect for Any Occasion

This cake isn’t just for the holidays—it’s ideal for anniversaries, dinner parties, or as a thoughtful homemade gift. Its luxurious combination of flavors and textures makes it a versatile dessert that will impress every time.

So why not treat yourself (and your loved ones) to this decadent dessert? Your kitchen will smell divine, and your taste buds will thank you!

Did you make my elegant spice cake with brandy and candied oranges? Let me know, and tag me on Instagram. Or leave me some kind words and a 5 star rating. I will always be thankful for that .

Warm Hugs Nina

Delicious Holiday Spice Cake Recipe with Brandy and Candied Oranges You’ll Love

5 from 1 vote

Recipe by Nina Course: Cakes, Desserts, Fall Recipes, Holiday Recipes, Recipes, Sweet Treats, Winter Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This spice cake with candied oranges is the perfect dessert for the holidays! Warm spices, a hint of brandy, and a moist, flavorful texture make it a must-try for your festive table.

Cook Mode

Keep the screen of your device on

Ingredients

• Cake

• 200 g 200 flour

• 100 g 100 ground almonds

• 150 g 150 brown sugar

• 150 g 150 softened butter

• 3 3 eggs

• 100 ml 100 brandy

• 50 ml 50 cream

• 1 tsp 1 baking powder

• 1 tsp 1 cinnamon

• ½ tsp nutmeg

• ½ tsp ground cloves

• ½ tsp cardamom

• A pinch of salt

• 100 g 100 dark chocolate chopped

• Topping

• 2 2 organic oranges (thinly sliced)

• 150 g 150 sugar

• 100 ml 100 water

• 2 tbsp 2 brandy

• Cream Cheese Topping

• 50 g 50 softend butter

• 200 g 200 cream cheese softened

• 60 g 60 fine sugar

• 1 tbsp 1 vanilla sugar

Directions

• Candy the Oranges
• Simmer orange slices in sugar, brandy and water for about 20 minutes. Once tender and translucent, remove and let them cool. Reserve the syrup.
• Make the Better
• Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Add brandy and cream, mixing thoroughly.
• In a separate bowl, combine flour, ground almonds, baking powder, spices, and salt. Gradually fold the dry mixture into the wet ingredients until smooth.
• Pour half of the batter into a greased tin, then add the chopped chocolate and top with the rest of the batter and bake at 175 °C for 45 minutes. Test with a skewer for doneness.
• While the cake is still warm, poke small holes into it and drizzle the brandy-infused orange syrup over the top, letting it soak in for extra moisture and flavor.
• Cream Cheese Frosting
• Beat the butter and the sugar until fluffy, add the other ingredients and beat 5 more minutes until creamy.
• Decoration
• Put the frosting into a piping bag with a star tip and pipe the frosting decoratively on top.

  • 

• Arrange candied oranges and rosemary twigs on the cake frosting for a dramatic finish. Optional: drizzle with melted chocolate or a simple glaze made from powdered sugar and brandy.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

Looking for more Cake Recipes? How about these.

• 2-layers Mini Chocolate cakes with Raspberries
• No Bake Mascarpone Cheesecake recipe with a Speculoos Crust and Lingonberry Jam Filling
• Divine Red Wine Chocolate Spice Bundt Cake
• White Chocolate Cheesecake with Speculoos cookie base and cranberry compot
• Easy Victoria sponge cake recipe- a family’s favorite
• Lemon Coconut Cheesecake with Meringue kisses
• Sourdough baked cinnamon apples cake – a sourdough discard recipe

This post is sponsored by Winery Stift Klosterneuburg.

The post Delicious Holiday Spice Cake Recipe with Brandy and Candied Oranges You’ll Love appeared first on Two Sisters Living Life.

What I love about this aesthetic Christmas cookie recipe with Easy Icing:

I’m a 42-year-old who loves family and the holidays. For me, the festive season isn’t just dates on a calendar; it’s a chance to connect with my kids through shared moments. Come along as we dive into making more than just cookies – we’re creating traditions and special memories together.

• Bonding Time: Because these cookies aren’t just treats; they’re a way to connect generations and make lasting family memories.
• Create Something Special: Bake these cookies because they’re not just treats – they’re beautifully shaped like angel wings, adding a touch of charm to your holiday table.
• Super Simple Cookies Recipe: Don’t miss out because the recipe is a breeze. With just a few ingredients, you’ll have these cookies ready in no time, making holiday baking stress-free.
• Deliciously Sweet: These homemade sugar cookies aren’t just pretty; they taste amazing too! Get ready for a burst of sweetness in every bite, making them a delightful addition to your festive spread.
• Showstopper Treat: Impress your guests with these unique cookies that steal the show. They’re not just desserts; they’re the star of your holiday gatherings.
• Easy and Elegant: Enjoy the best of both worlds – a simple recipe that produces cookies with an elegant flair. It’s a win-win for anyone who loves easy yet impressive holiday baking!
• Check the thickness: Make sure the dough’s thickness is even all around (I recommend rolling to 5-6mm / 1/4-inch thickness—don’t be afraid to use a ruler). If your dough is uneven, the cookies’ bake times will vary, and the surfaces will slope, causing difficulty when piping decorations.

Pro Tips on how to make this easy holiday cookies recipe.

• Gather all you ingredients before hand and weigh them precisely with a kitchen scale.
• Make your your eggs and butter come to room temperature .
• Chill the rolled-out cookie dough before you cut it out and bake the cookies. This is essential for hindering the cookies from spreading while baking.
• Let the angel wing cookies cool completely before you decorate them with the royal icing.
• Beat all the ingredients for the royal icing until fluffy and has a meringue like consistency.
• I use one-way piping bags without a piping tip for decorating.
• Check the thickness: Make sure the dough’s thickness is even all around (I recommend rolling to 5-6mm / 1/4-inch thickness—don’t be afraid to use a ruler). If your dough is uneven, the cookies’ bake times will vary, and the surfaces will slope, causing difficulty when piping decorations.

More Christmas Cookies recipes:

• Fairy kisses: my most popular Christmas cookie recipe from October through November.
• German “Nussecken” – Nut Corners: a festive blend of German shortbread dough, sweet chewy nut filling, and a hint of fruity apricot jam.
• Rail Road Cookies: Buttery chocolate shortbread, delicate marzipan cream, and aromatic tart-sweet orange marmalade combined in one cookie.
• “Austrian Vanillekipferl” – Vanilla Crescent cookies : The most popular Austrian Christmas Cookie Recipe
• Boozy Chocolate Cake Moon Cookies:  addicting cake-like cookies with a cherry rum glaze

Easy Royal Icing Recipe

The Recipe for my Royal Icing is super easy. I love that the recipe contains only three ingredients, which everyone has at home.

Ingredients:

• 1 Egg white
• 2 Tbsp freshly squeezed lemon juice
• 200g sieved powdered sugar

Instruction

• Start with beating your egg white until foamy (1 minute)
• Add the lemon juice and powdered sugar and beat everything until creamy and fluffy (7-10min)
• It should be a thick meringue-like icing.
• Transfer the Icing into a piping bag and cut off just a bit. The opening shouldn’t be larger than 3-4mm (0,15inch)

As I bake these Christmas sugar cookies, I imagine the happiness they’ll bring to our family get-togethers. The recipe is simple, keeping our focus on being together and creating sweet memories. Cheers to celebrating, enjoying special moments, and the magic of Christmas!

Please don’t forget to…

If you’ve given this Christmas Sugar Cookies recipe a go and found it the perfect treat for your holiday festivities, I’d love to hear about your experience! Please consider leaving a rating and sharing your thoughts in the comments below. Your feedback means the world to me, especially knowing you’re enjoying these festive delights’ sweet magic.

And here’s an extra sprinkle of joy: if you happen to capture the moment on Instagram, don’t forget to tag me @twosisterslivinglife. I’d love to see your creations and share in the festive cheer together. I wish you joyful moments as you dive into the heartwarming tradition of baking Christmas Sugar Cookies!

Happy Christmas baking Nina

Here are links to my cookie cutter and edible glitter

• The cookie cutter – it’s an amazon link
• The edible glitter

Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies!

5 from 14 votes

Recipe by Nina Stangl Course: CookiesCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

30

minutes

baking time

10

minutes

Calories

80

kcal

Chilling time

1 hour

This is an easy Christmas cookie recipe for unique angel wings cookies. It’s a beginner-friendly recipe with an easy royal icing recipe. These holiday cookies make a great edible gift.

Cook Mode

Keep the screen of your device on

Ingredients

• 375 grams 375 all-purpose flour

• 1/2 tsp 1/2 baking soda

• 1/4 tsp 1/4 baking powder

• 225 grams 225 unsalted butter, softened

• 300 grams 300 granulated sugar

• 1 large 1 egg

• 1t graspms 1t vanilla extract

• Royal Icing

• 1 1 egg white

• 2 Tbsp 2 fresh lemon juice

• 200 g 200 powdered sugar

• edible gold glitter

Directions

• In a bowl, whisk together 375 grams of all-purpose flour, baking soda and baking powder.
• In a separate bowl, cream together 225 grams of softened unsalted butter and 300 grams of granulated sugar until it’s light and fluffy.
• Add 1 large egg and 10 grams of vanilla extract to the butter-sugar mixture. Mix until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until you have a soft and pliable dough.
• Wrap the cookie dough in plastic wrap and chill it in the refrigerator for at least 1 hour. This enhances the flavor and makes the dough easier to handle.
• Preheat your oven to 175°C (350°F). Roll out the chilled dough on a floured surface to about 5-6mm (1/4-inch) thickness.
• Use your favorite holiday cookie cutters to cut out festive shapes. Place them on a parchment-lined baking sheet.
• Bake for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
• Once the cookies are completely cool, mix up a batch of royal icing and decorate to your heart’s content.
• Now, enjoy these delicious homemade Christmas sugar cookies with your loved ones, and share the festive joy!
• Royal Icing and Piping Instructions
• Start with beating your egg white until foamy (1 minute)
• Add the lemon juice and powdered sugar and beat everything until creamy and fluffy (7-10min)
• It should be a thick meringue-like icing.
• Transfer the Icing into a piping bag and cut off just a bit. The opening shouldn’t be larger than 3-4mm (0,15inch)
• Take your angel wing cookie and start piping one small dot on the tips of the wings.
  
• With a small brush, smear half of the icing in a straight line down a little bit. Start with the next row of icing dots and brush half of the icing down again. Repeat this until the cookie is painted.
• Repeat with the rest of the cookies.
• Let the iced cookies dry for a couple of hours before you brush them with some edible gold glitter.
• Transfer the cookies into an airtight container.

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Recipe Video

Notes

• Optional: edible glitter for dusting
• Storing: Please make sure to keep the cookies in an airtight container. Remember to put a piece of baking paper between the cookie rows.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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Follow us on Facebook

The post Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies appeared first on Two Sisters Living Life.