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.

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
• 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.

This is the BEST Tiramisu recipe you will ever find. It’s authentic, creamy and oh so delicious. And since Im going to show you how you put everything together to such a beautiful cake its a total show stopper for every special occasion well.

Italy is for most Austrians their second home. Especially for those who live not too far away from the Italian border like us. We Austrians truly love our Italian Neighbours. We love them not only for the sea and the beaches but likewise for their pasta, wine, pizza, “cappuccinis” and of course there “dolce” which means dessert.

In my opinion the most famous Italian dessert is the Tiramisu. With its rich velvet cream and the ladyfingers infused with coffee and some good dessert wine or rum and the thick layer of powdered cacao its for many a dessert dream come true

The meaning of the word Tiramisu!

What very few people know is that Tiramisu means : Pull Me Up! A long time ago the tiramisu was often served after very rich dinners with a lot of courses. As a result the strong espresso, in which the ladyfingers are dipped should help pull everybody up and out of there food coma

I originally found this recipe for an authentic Italian tiramisu in an old Italian cook book at our parents house when I was about 24 years old. I think my mom bought this book when she was young married to our dad. Therefore this book was reeeally old as my kids would say.

Italian Tiramisu Cake and how to begin!

Foremost it is very important to have fresh eggs at hand. Since this recipe calls for raw eggs and they doesn’t get cooked or baked trough. The best and safest way is to get pasteurised raw eggs. But as it is you don’t get these in every country.

Now that we talked about the importance of extremely fresh eggs, let’s start with the recipe.

First we need to separate the eggs. After separating we mix the egg whites and the sugar until its very glossy and shiny and stiff peaks form.

Then take the egg yolks and mix them with the powdered sugar until its a very creamy pale yellow cream. Add the mascarpone cheese and one tablespoon of a good dessert wine or rum or if there are kids, rum flavour and mix it on medium speed until incorporated. But don’t overbeat the cream.

Now we fold in the egg whites with a spatula. Et voilá ready is your tiramisu cream :-)This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper.

Assembling the Tiramisu Cake

If you don’t want your tiramisu to look like a cake, no problem just stack the lady fingers and the tiramisu cream in a normal baking form.

First we have to prepare your cake plate with a convertible cake ring. Or, if you don’t have one take the outer ring of a springform pan.

I use these springform pans and cake rings. For this recipe, you will need a 24cm form, which is about 9 inches.

After preparing your plate with the cake ring, take your espresso shots, which you watered down a little bit. You can also use decaffeinated coffee if there are kids who will enjoy this dessert. Unpack your ladyfinger and lay everything on your working surface.

I used thick ladyfingers for this recipe. If your ladyfingers are thin, you may need to double the recipe.

Dip your ladyfingers with one flat side into the coffee and assemble them on your plate. Leave about 2 cm space to the cake ring.

When you covered the inner cake ring space with soaked ladyfingers you’ll take 3 dry fingers and put them upright into the space between the soaked fingers and the springform cake ring, like small tin soldiers . Hold them like I do in the 3rd image and put some mascarpone cream onto the soaked ladyfingers and the inner bellow side of the dry fingers.

You more or less glue the soaked and dry ones together with the mascarpone cream.

Upon fixing the first three tin soldiers, take another three fingers and repeat the process until the outer ring is closed with ladyfingers.

As we should have closed the outer ring with lady’s fingers and covered them with mascarpone cream, we continue with another layer of soaked fingers and more mascarpone for covering. We continue with the alternative layering until only 3 cm left to the top of the upright standing ladysfingers.

Finally, put the rest of your mascarpone cream into a piping bag with a 2cm round dip opening and pipe small dots onto the last layer of ladyfingers. Begin from the outside to the inside as below in the pictures.

Put your finished cake into the fridge overnight or at least for 6 hours and sprinkle the top with cocoa powder before serving.

Important note: If you can’t find thick ladyfingers, please double your recipe for the mascarpone cream. If you have any cream left, make a small tiramisu in small water glasses.

I hope I’ve got you covered with your next party cake. Let’s surprise the crowd with my authentic, beautiful Tiramisu Cake straight from the heart of Italy.

Sweet hugs Nina

Update: Tiramisu Cake is festively decorated for Christmas.

If you like to make that cake for Christmas, maybe you would like to decorate the Tiramisu cake a little more festive and Christmas-y. I made some iced gingerbread cookies and used those cookies instead of the ladyfingers on the outside.

Did you make this wonderful cake? Tag @twosisterslivinglife. We want to see it!

You may also like my recipe for delicious, healthy sweet potato gnocchi.

The Best Authentic Italian Tiramisu Cake

This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper. 

Mascarpone Cream

• 4 egg yolks
• 60 g powdered sugar
• 2 egg whites
• 40 g white sugar
• 500 g Mascarpone Cheese
• 1 tbsp dessert wine (or rum or rum Flavour(non alcohol version ))

for Assembling the cake

• 45 ladysfingers (thick ones)
• 2 shots espresso (watered down or decaffeinated coffee)
• 2 tbsp cocoa powder (for sprinkling)

Mascarpone cream

1. Mix the egg whites with the white sugar on high until glossy, stiff peak form

   in a medium bowl mix the egg yolks and the powdered sugar on high until it’s a very creamy light yellow cream

   Add the mascarpone and the dessert wine to the egg yolks cream and mix on medium speed until homogenous . That will be about 1-2 minutes.

   Fold the glossy egg whites under the half finished mascarpone cream. 

   The mascarpone cream is ready.

   
   
   

Assembling the cake

1. You can assemble your Tiramisu classic style in a rectangular glass dish or as instructed in the post.

   Prepare a cake plate with a 24cm (9 inch) spring form ring or a convertible cake ring

   Dip the ladyfingers into the watered down espresso with one flat side and cover the inner space of the cake ring leaving an outer space of 2cm.

   
   
   

2. Take 3  dry ladyfingers and put them upright into the space left as on the image.

   Cover the soaked ladyfingers and the bottom of the upright fingers with the cream. 

   
   
   

3. repeat this process until the soaked ladyfingers are covered with a layer of mascarpone cream and the ring is closed with upright dry fingers.

   
   
   

4. Continue with another layer of coffee soaked ladyfingers and mascarpone cream until there is only 3cm left to the top. Your last layer should be ladyfingers. 

   Pute the rest of your cream into a piping back with a 2cm round tip and cover the ladysfingers with medium dots.

   Beginning from the outer circle to the middle.

   Let your finished cake rest for at least 6 hours and sprinkle the top with cocoa powder before serving.

   Enjoy!

   
   
   

The post Best Tiramisu Cake – An Authentic Italian Dessert Recipe appeared first on Two Sisters Living Life.

Easy Panna Cotta Recipe with Vanilla Bean and Orange Zest

What makes this recipe so special?

• Firstly this is a very easy recipe anybody can conquer. Promised.
• You only need a couple of ingredients you may already have in your kitchen.
• I use vanilla bean and orange zest to flavor this easy, foolproof panna cotta recipe, which gives it a unique taste
• I serve this creamy, velvety Italian dessert with a sweet, tangy blackberry coulis flavored with rosemary and black current juice.
• Caramelized slivered almonds are added as a crunchy component to all the creaminess.
• Though it needs time to chill, this easy panna cotta recipe is quick and beginner-friendly, making it the perfect make-ahead dessert.

What is a Panna Cotta ?

Panna cotta is a classic Italian dessert known for its smooth, creamy texture and delicate flavor. The name “panna cotta” translates to “cooked cream” in Italian, accurately describing its preparation method. Panna cotta is an Italian eggless custard-like dessert made with milk, heavy cream, sugar, and gelatin. The dessert is often flavored with vanilla bean, although variations with other flavors such as chocolate, coffee, or fruit are also popular.

It is presented in individual serving dishes or turned out onto small dessert plates for a beautiful and delicious dessert option for almost any occasion, from New Year’s Eve to a cocktail or dinner party to summer dinners al fresco.

Stift Klosterneuburg

The winery and abbey Klosterneuburg invited me to a fantastic collaboration this year. I am honored to introduce you to some of their top products, such as single wines, sparkling wines, and fruit juices.

Founded in 1114 by Count Leopold III, the abbey developed into a cultural, religious, and economic center over the centuries. The abbey library, Austria’s most prominent scientific private library, preserves historically significant treasures.

The abbey gardens are a feast for the eyes and an attraction for guests worldwide. Daily-themed tours are offered to visitors, and the abbey restaurant and a cozy café invite you to linger with a diverse culinary selection.

Austria’s oldest Wine Estate

With over 900 years of experience, Stift Klosterneuburg Winery is Austria’s oldest winery. The winery has been climate-neutral since 2009. Here, wines, high-quality fruit, and mixed juices are produced.  With 108 Hectares of vineyards, it is one of the country‘s largest and most renowned estates. The vineyards are in selected top locations in Klosterneuburg, Vienna, Gumpoldskirchen, and Tattendorf.

Fun fact: Stift Klosterneuburg’s Black Currant juice I’m using for the Blackberry coulis won 1. place at the “Ab Hof” Contest in Wieselburg. The golden pear is a highly acknowledged award.

Why my Italian Panna Cotta with blackberry compote and Stift Klosterneuburg’s Rose Frizzante is a love match.

When pairing food with the ideal drink, it’s essential that they share similar aromatic compounds. Italian Panna cotta is often paired with a fruity component such as berry compote, fresh fruits, strawberry coulis, and other varieties.

My easy Panna Cotta recipe is served with a blackberry compote, which I infused with fresh rosemary and Stift Klosterneuburgs black currant juice, which, in my opinion, adds the right kind of sweetness and tangy flavor.

Therefore, Stift Klosterneuburgs Rose Frizzante sparkling wine is the ideal alcoholic drink to go with this Italian classic.

The Rosé FRIZZANTE is a fragrant grape blend primarily of Zweigelt with a small portion of St. Laurent. It is characterized by its fresh fruitiness, digestibility, and special finesse. On the nose, fresh strawberries, a hint of raspberry, and a lovely acidity play. THE summer wine.

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

Are you looking for more Italian recipes? How about these dishes?

• Authentic Italian Tiramisu Cake
• Easy delicious Italian Asparagus Quiche
• Easy Italian Bolognese Pasta
• Creamy Easy Spring Risotto with Asparagus And Vermouth

AD. This article contains advertising content and was created in cooperation with Weingut Stift Klosterneuburg.

Easy Panna Cotta Recipe with Vanilla Bean and Orange Zest

Recipe by Nina

This is the ideal recipe to impress guests and family. My easy panna cotta recipe is foolproof and deliciously flavored with vanilla bean and orange zest.

Course: DessertCuisine: ItalianDifficulty: Easy

4 from 38 votes

Pin

Print

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Chill Time

4

hours

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 500 g 500 heavy cream

• 200 g 200 whole milk

• 70 g 70 sugar

• 1 1 vanilla bean

• zest of 1 organic orange

• 4 sheets 4 gelatine

• Blackberry compote

• 200 ml 200 Stift Klosterneuburg black currant juice

• 40 g 40 sugar

• 200 g 200 blackberries

• 1 1 small 1rosemary twig

• 1 tsp 1 corn starch dissolved in 50ml cold water

Directions

• In a saucepan, combine the heavy cream, whole milk, and granulated sugar.
• Scrape the seeds from the vanilla bean pod and add them to the mixture along with the split pod and the orange zests.
• Heat the mixture over medium heat, stirring occasionally, until it simmers. Let the mixture simmer for about 10 minutes, and remove it from the heat.
• In a small bowl, add the gelatin over the cold water. Let it sit for about 5 minutes to bloom.
• After the gelatin has bloomed, whisk it into the warm cream mixture until completely dissolved.
• Strain the mixture through a fine-mesh sieve to remove any lumps and the vanilla bean pod.
• Divide the strained mixture evenly among your serving molds or ramekins (The serving molds should hold about 150-180ml liquid)
• Place the molds in the refrigerator and allow the panna cotta to chill for at least 4 hours, or until set.
• Serve.
• Once set, gently run a knife around the edge of each mold to loosen the panna cotta. Tip: when you put each mold for about 10 seconds into a pot with hot water, it will be easier to invert them onto a serving plate. Please ensure the mold is water-free before inverting it onto a plate.
• Carefully invert each mold onto a serving plate, tapping lightly if needed to release the panna cotta.
• Serve the panna cotta chilled, garnished with fresh berries and the blackberry compote.
• Balckberry Compote
• In a small pot add the blackberries, sugar and black currant juice and let everything cook on medium heat for about 8-10 minutes.
• Whisk in the dissolved cornstarch and let it boil up once more until thickened. Whisk constantly.
• When thickened let the compote cool completely and transfer into an airtight container until it’s ready to use.
• Enjoy.

Notes

• Can I use vanilla extract instead of a vanilla bean pod? Yes, you can substitute vanilla extract for the vanilla bean pod. Use 1-2 teaspoons of vanilla extract depending on your preference for flavor intensity.
• How long will the panna cotta take to set in the refrigerator? The panna cotta typically needs at least 4 hours to set in the refrigerator. However, for best results, it’s recommended to chill it overnight to ensure a firm and creamy texture.
• Can I make this recipe ahead of time? Absolutely! This panna cotta is a great make-ahead dessert. You can prepare it a day or two in advance and keep it covered in the refrigerator until you’re ready to serve.Can I use other citrus zest instead of orange? Yes, you can experiment with different citrus zests such as lemon or lime for a variation in flavor. Just ensure to adjust the quantity according to your taste preferences, as some citrus zests may be more potent than others.
• Can I serve the panna cotta directly in the molds or ramekins without unmolding them? Absolutely! If you prefer, you can serve the panna cotta directly in the molds or ramekins. Garnish them with fresh berries and mint leaves directly in the serving dish for a rustic presentation.
• How should I store leftover panna cotta? Please feel free to store any leftover panna cotta covered in the refrigerator. It should keep well for up to 2-3 days. Cover it tightly to prevent any odors from other foods in the fridge.

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The post Easy Panna Cotta Recipe with Vanilla Bean and Orange Zest appeared first on Two Sisters Living Life.

What I love about this 8cm / 3.15-inch chocolate cake recipe.

• The recipe is easy to follow, which is always a huge plus point in a recipe.
• The chocolate frosting is a delicious, three-ingredient whipped dark chocolate ganache. It’s shiny, super delicious, and simple.
• The cake batter is a chocolate sponge cake, which means soft, airy, and the right kind of sweet.
• There isn’t a complicated filling to make. It’s simply raspberry jam thinned with a little water. Great shortcut and the perfect thickness was achieved in seconds
• The chocolate flavor is just perfect: the subtle, airy flavor of the sponge cake combined with the rich, velvety flavor of the chocolate ganache.
• One tiny cake is the perfect size to avoid falling into a sugar coma after enjoying it.
• One small cake is the perfect combination of flavors: The not-so-sweet chocolate sponge cake, combined with the rich chocolate ganache, filled with the tangy sweet raspberry jam and decorated with fresh raspberries on top of the cake.

Ingredients:

• Flour: I’m using simple all-purpose flour for the chocolate cake batter, but you can also use cake flour.
• Unsweetened cocoa powder: Unsweetened natural cocoa powder is needed in this recipe. I’m using Dutch-processed cocoa powder. Don’t use any hot chocolate mix for this recipe. That is something entirely different
• Sugar: I’m using simple baking sugar here, but you can also use powdered sugar for the cake batter. The finer consistency of the powdered sugar might shorten your mixing time a little bit.
• Eggs: This recipe calls for large eggs at room temperature. So don’t forget to take them out of the fridge 30 minutes before starting with the baking.
• Salt: a ich of salt can’t be missed in any cake recipe
• Heavy Cream: The heavy cream is for the rich dark chocolate ganache. The dark chocolate gets melted in the heavy cream.
• Chocolate: For the ganache, I’m using chopped dark chocolate, 55%- 80%. But you can also use dark chocolate chips.
• Honey: I’m adding 1 tsp of honey to the ganache. It removes a little bit of the bitterness.
• Raspberry jam: I add a few tablespoons of water to the warmed-up jam to thin it a bit.
• Fresh berries: You can decorate the top of the cakes with whatever berries you have at hand and are in season. I used raspberries here.

This recipe doesn’t need baking soda, unsalted butter, hot coffee, pure vanilla extract, or espresso powder. It’s amazing as it is.

What other things do you need to make these Mini Chocolate cakes?

• A stand mixer or an electric mixer. It makes your baking life so much easier .
• Parchment paper for the baking sheet
• A small bowl, a medium bowl, and a large bowl are used to weigh all the ingredients.
• Double boiler for melting the chocolate in the heavy cream
• Rubber Spatula
• Stainless steel cake ring 8cm / 3.15 inch
• Offset spatula or a spoon to swirl some chocolate ganache on the cake tops
• Piping bag and a round tip, 1,5cm(0,6 inch) large

What is important to pay attention to in this mini-cake recipe?

• Make sure that all the ingredients are weighed properly.
• Start mixing the eggs and the water together at a low speed and increase to medium speed when it starts to get frothy.
• The same goes for the egg yolks and the sugar. Start out at low speed and increase to medium speed after 2-3 minutes.
• In a large mixing bowl, carefully start folding in 1/3 of the stiff egg whites into the egg yolk sugar mixture. When that 1/3 is folded in, fold in the rest.
• Make sure that you don’t beat out the air when folding in the egg whites and the flour.
• When you start mixing the melted chocolate and the heavy cream together, make sure that it’s a homogenous batter.
• Let the chocolate ganache cool completely to room temperature before whipping it up.
• When the sheet of chocolate cake is cooled and you begin with cutting out the mini cake layers, you can either be brutal and just push down the cake ring into the batter or… You lay the cake ring on top of the cake and cut the cake layers out with a serrated knife very carefully. This way, the edges will look more beautiful.

The best way to store leftover Mini Chocolate Cakes.

If you really have some mini cakes left, store them in an airtight container in your fridge up to 4 days. Before serving, just put them into the microwave for a couple of seconds.

Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.

Warm Hugs Nina

Mini Chocolate Cakes with Raspberry Filling

5 from 12 votes

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

Servings

6

cakes

Prep time

20

minutes

Cooking time

20

minutes

Calories

524

kcal

Total time

1

hour 

4

minutes

This is an easy recipe for 2 layers of

Mini Chocolate cakes with raspberries and whipped ganache. These are great as small party cakes for a buffet since they are only  8cm (3.15 inches) in diameter. You can even make the m for Valentine Day just half the recipe.

 

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 sifted

• 30 g 30 unsweetened cocoa powder sifted

• Whipped ganache

• 175 g 175 dark chocolate 55-85% dark chocolate, chopped

• 1 tsp 1 honey

• 150 ml 150 heavy cream

• Filling and Decoration

• 200 g 200 raspberry jam or another jam you like

• 2 tbsp 2 water

• 300 g 300 raspberries or mixed berries

Directions

• Victoria Chocolate Sponge cake
• Start by preparing a baking sheet (13 inches x 17 inches) of baking paper.
• Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit convection heat.
• First, start by beating the egg whites with water until they are 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 doesn’t need 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, sprinkle the flour, cocoa powder, and salt with a sieve over the dough and fold it in carefully again. Don’t beat out all the air in the batter. Be gentle and careful.
• Pour the batter onto the prepared baking sheet, spread it evenly with a rubber spatula, and bake 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 on your kitchen counter to cool. Then, start to cut out mini cakes with a stainless steel cake ring 8cm in diameter (3.15 inches). You have to cut out 12 round cake layers. The dough is sticky, so be careful.
• Whipped dark chocolate ganache
• Make the ganache as the cake cools because the ganache must cool, too. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. (Do not let it come to a rapid boil—that’s too hot!) Pour over the chocolate and add honey. Then, let it sit for 2–3 minutes to soften the chocolate gently.
• With a metal spoon or small rubber spatula, very slowly stir until it is completely combined, and the chocolate has melted. The ganache will be thin, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 1-2 hours).
• After 2 hours, you can whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3–4 minutes on medium-high speed.
• Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
• Assembling the Mini Cakes
• Pipe the frosting as a narrow border in dots on the first layer of the Mini sponge cakes.
• Fill 1-2 tbsp of the thinned raspberry jam into the middle and put the second layer on top.
• Pipe some frosting on top and spread it evenly with a little swirl.
• Decorate with the raspberries.
• If there is some whipped ganache frosting left, warm it up with some more heavy cream to thin it, and drizzle a little bit decoratively on top of the thin strings.
• Enjoy.

Notes

• If you cut the cakes out with very narrow spaces in between, you may manage to get 7 (14 round layers).

Nutrition Facts

• Calories: 524kcal
• Carbohydrates: 85g
• Protein: 11g
• Fat: 17g
• Saturated Fat: 8g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Trans Fat: 0.02g
• Cholesterol: 178mg
• Sodium: 80mg
• Potassium: 350mg
• Fiber: 7g
• Sugar: 49g
• Vitamin A: 441IU
• Vitamin C: 12mg
• Calcium: 69mg
• Iron: 5mg

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Do you need more cake recipes?

• Carrot-Cake with Vanilla Frosting
• White Chocolate Cheesecake with Speculoos cookie base and cranberry compote
• Lemon Coconut Cheesecake with Meringue kisses

The post 2-layers Mini Chocolate cakes with Raspberries appeared first on Two Sisters Living Life.

This Apple Frangipane Tart with Phyllo Dough has everything you want in a dessert: flaky, buttery layers, creamy almond filling on a sweet and fruity blueberry jam, and tender apple slices arranged in a beautiful pattern. It’s surprisingly easy to make and delivers the wow factor for family dinners, holiday celebrations, or any cozy gathering. Plus, using phyllo dough saves you time and effort, making this an accessible recipe for beginners and seasoned bakers alike.

Is Apple Frangipane Tart with Phyllo Dough an overly complicated recipe?

No, it’s not. I know it sounds like every dessert or cake made with a frangipane creme is overly complicated, but in reality, it is frangipane, a simple almond cream made with a simple cookie dough method.

Why Make an Apple Frangipane Tart with Phyllo Dough?

1. Quick to Prepare: No need for homemade pastry dough—phyllo makes this tart light, flaky, and super simple.
2. Impressive Presentation: This tart looks as elegant as it tastes, making it perfect for entertaining.
3. Fall Flavors You’ll Love: Apples, almonds, and a hint of cinnamon create the ultimate autumn dessert.

Let’s get started with this easy recipe that’s sure to become a favorite!

Tips for Making the Perfect Apple Frangipane Tart

1. Thaw Phyllo Dough Completely: Make sure your phyllo is thawed to avoid tearing and ensure even layering.
2. Choose the Right Apples: Tart apples like Honeycrisp or Granny Smith balance the sweetness of the frangipane.
3. Work Quickly with Phyllo: Phyllo dough can dry out fast, so keep unused sheets covered with a damp towel.

FAQs about Apple Frangipane Tart with Phyllo Dough

Can I make this tart ahead of time?
Yes, this tart can be made a day ahead. Store it in the fridge and reheat it in the oven at 300°F for 5-10 minutes to keep it crisp.

Can I use puff pastry instead of phyllo?
Absolutely. Just roll out the puff pastry, fit it into the tart pan, and follow the baking instructions.

Can I substitute the apples?
Yes! Pears, plums, or even figs would be delicious alternatives, giving you options to enjoy this tart year-round.

Why This Apple Frangipane Tart with Phyllo Dough is the Best Fall Dessert

This Apple Frangipane Tart with Phyllo Dough is an easy yet elegant dessert that’s perfect for the fall season. The combination of flaky phyllo dough, rich almond frangipane, and fresh apples makes each bite delicious and satisfying. This tart is also versatile and easy to make, so it’s a great choice for beginner bakers and pros alike.

Give this recipe a try for your next fall gathering, and watch it become a family favorite!

Pairing Suggestions

This Apple Frangipane Tart is delicious on its own, but a few simple accompaniments can make it even better:

• Vanilla Ice Cream: A cold, creamy scoop is the perfect contrast to the warm tart.
• Whipped Cream: Light and airy, it complements the richness of the frangipane.
• Caramel Sauce: Drizzle some over the top for an extra indulgent treat.
• Hot Apple Cider or Tea: A warm drink alongside this dessert enhances its cozy, fall-inspired flavors.

Variations You Can Try

Love to experiment in the kitchen? This recipe is incredibly versatile. Here are a few ideas to make it your own:

• Add Spices: Sprinkle a touch of cinnamon, nutmeg, or cardamom over the apples for extra warmth.
• Swap the Apples: Pears, peaches, or even berries can be used instead of apples for a seasonal twist.
• Go Gluten-Free: Use gluten-free phyllo dough (available in specialty stores) to make this tart accessible to more people.
• Top with Nuts: Add a handful of slivered almonds or chopped hazelnuts for extra crunch.

Storage Tips

If you have leftovers (though it’s unlikely!), here’s how to store your tart:

• Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven at 300°F for 5-10 minutes to revive the crispness.
• Freezer: Wrap slices individually in plastic wrap and store them in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat in the oven before serving.

Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.

Warm Hugs Nina

Easy Apple Frangipane Tart Recipe with Phyllo Dough

5 from 7 votes

Recipe by Nina Course: DessertCuisine: FrenchDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 1 package 1 phyllo dough sheets

• 100 g 100 melted butter for the phyllo dough

• 3 tbsp 3 blueberry jam

• Frangipane

• 100 g 100 room temperature butter

• 100 g 100 sugar

• 2 2 eggs

• 1 pinch 1 salt

• 1 tbsp 1 vanilla sugar

• 1 tbsp 1 Amaretto liquour, optional

• 100 g 100 almond flour

• Topping

• 4 4 apples, cored, halved, and cut into thin slices

• 2 tbsp 2 apricot jam

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 10-inch tart pan with butter.
• Take one sheet of phyllo dough and brush it with melted butter. Add another sheet on top, slightly offset in a clockwise direction, and repeat until all sheets are layered and buttered.
• Gently press the layered phyllo into the tart pan, and tuck the edges into the sides so that they don’t hang over the sides.
• Combine almond flour, sugar, softened butter, egg, vanilla extract, almond extract, and a pinch of salt in a bowl. Mix until smooth.
• Spread the blueberry jam over the phyllo crust.
• Now pipe the frangipane filling over the blueberry jam.
• Arrange the apple slices on top of the frangipane in a circular pattern. Sprinkle with sugar and drizzle with lemon juice to prevent browning.
• Bake for 40-45 minutes or until the phyllo edges are golden and the apples are tender.
• Heat the apricot jam with 2 tbsp of water.
• Let the tart cool for a few minutes. Coat it with warm apricot jam.
• Serve warm, at room temperature, or even chilled, with a scoop of vanilla ice cream or whipped cream.

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Have a look at these amazing dessert recipes too!

• White Chocolate Cheesecake with Speculoos cookie base and cranberry compote
• 2-layers Mini Chocolate cakes with Raspberries
• Soft buttery brioche cinnamon rolls recipe (with overnight option)
• Apple Galette with Honey Whiskey Frangipane
• Pretty apple shaped apple cinnamon hand pies
• Antonias favorite Apple Pie

The post Apple Frangipane Tart with Phyllo Dough Recipe: An Easy and Elegant Fall Dessert appeared first on Two Sisters Living Life.

The story behind my pumpkin cupcakes

Autumn and Halloween are my favorite seasons right behind Christmas, but I think I already told you that and what kind of fruit is in season during fall? It’s pumpkin! And Styria the part in Austria where I am living is famous for it’s pumpkins and pumpkin seed oil! So basically pumpkin and pumpkin seed oil is running in our veins like maple syrup is in the blood of Canadians 😉 Thats why I needed to make a pumpkin cupcake with vanilla cream cheese frosting. We’ve even put some pumpkin seed oil on top of the finished cupcake, right before serving and they were very delicious.

I have been making cupcakes since the young age of 15 with my sister Nina. We’ve been experimenting a lot (yeah nothing changed we still have small catastrophes happening in our kitchen cause of our experiments once in a while) and we’ve made a lot of cupcakes over the years. These pumpkin cupcakes are perfectly moist with the perfect amount of spices and combined with my favorite vanilla frosting a truly dream come true. Like biting into pure bliss!

How to make these delicious Pumpkin Cupcakes:

We start with the pumpkin cake made with real pumpkin puree and pumpkin spice. I always prepare a lot of pumpkin purée which I than try to use up and try to incorporate it in as many recipes as possiple! I always use Hokkaido Pumpkin, slice it and roast it in the oven at 180°C for 20-30 min until soft. Then I puree it in my high speed mixer. Voila now you’re ready to make these delicious Pumpkin Cupcakes!

Ingredients for the pumpkin cake

• Whole Grain Flour
• Baking Powder
• Homemade Pumpkin Spice
• salt
• Pumpkin purée
• Coconut oil, melted
• Brown sugar –> adds a caramel quality
• Granulated sugar –> adds sweetness
• Egg
• Pure Vanilla extract

1.Step
Preheat the oven to 180°C and prepare a muffin pan with 6 cupcake liner

2.Step:
In a large bowl mix together the whole grain flour, baking powder, pumpkin spice and salt.

3.Step
In a smaller bowl combine the pumpkin purée, coconut oil, brown sugar, granulated sugar, egg and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.

4.Step
Using an ice cream scoop or spoons, divide the batter evenly onto the 6 cupcake liner. Bake for 20 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting

Now to my favorite frosting in the world – Vanilla Cream Cheese Frosting!

This is my all-time favorite frosting and always the basis for other flavors of frosting! You know this is not just a plain-old recipe for vanilla frosting, this one is one of a kind! My secret recipe for frosting cakes and cupcakes. Psst don’t tell anyone! You know the secret ingredient is the caster sugar. Every Cream cheese frosting recipe in the world wide web calls for powdered sugar but I make mine with caster sugar. I don’t like my frosting extremely overly sweet which happens when you use powdered sugar, because when using powdered sugar you need a lot of it.

This recipe is for a small patch of cupcakes, but making frosting for only 6 is very difficult, just FYI and you will need a standing mixer like a Kitchenaid or something similar because the butter and the sugar need to be beat for at least 5 minutes.

The 4 holy ingredients:

• Butter
• Caster Sugar
• Vanilla extract high in quality
• Cream Cheese

Like I already said, first you need to beat the butter and the sugar until pale and fluffy for at least 5 minutes, always scraping down the sides during. Then add the vanilla and beat again. This is the most IMPORTANT step add the cream cheese and carefully beat only until it’s just combined. Do not over beat it!!

Pipe the frosting on top of the little cakes and then dip the edges into the pumpkin seeds.

How to make little marzipan pumpkins

These little pumpkins are the perfect decoration for halloween too!

You will need:

• Green Fondant (I used this one)
• Orange Marzipan-Fondant (I used this one)
• Brown Fondant (I used this one)

or you could color your marzipan yourself – this is the perfect step by step directions if you’re coloring it by yourself

Lets begin with the orange pumpkin:

Cut the orange marzipan into 3 parts lenghtwise. You will need two parts. Now you divide the 2 parts into thirds and shape little balls. With a toothpick make intends where the stems and the green ranks will be placed afterwards. Press creases along outer edges from top to bottom for pumpkin ribs.

Next to the stems:

You will only a little bit of the fondant. Cut little pieces from the brown fondant and shape into small robes

Last but not least the pumpkin tendrils:

Just repeat the step how to shape the stems. You will only need a little bit of the fondant. Cut little pieces from the green fondant and shape into small tendrils.

Attach the stems and the green tendrils on the top of the pumpkin, pressing with a toothpick to adhere.

Believe me you need to make these cupcakes ASAP. They are like I already said perfectly moist, perfectly spiced and with the best vanilla cream cheese frosting 😉 This recipe is only for a small batch of cupcakes but you just need to increase the ingredients and you will be perfectly fine if you like to have more than 6 cupcakes-

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Nina 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.

Love, Antonia

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

0 from 0 votes

Recipe by Antonia Course: cake, DessertCuisine: American

Servings

6

Prep time

30

minutes

Cooking time

20

minutes

Calories

478

kcal

These Pumpkin Cupcakes are perfect for the fall season and for Halloween. They are moist and oh so perfect and with the vanilla cream-cheese frosting just pure perfection!

Cook Mode

Keep the screen of your device on

Ingredients

• 3/4 cup 3/4 whole grain flour

• 3/4 tsp 3/4 baking powder

• 1 1/2 tsp 1 1/2 pumpkin spice

• 1/2 tsp 1/2 salt

• 3/4 cup 3/4 pumpkin puree

• 1/4 cup 1/4 coconut oil melted

• 1/4 cup 1/4 brown sugar

• 2 Tbsp 2 granulated sugar

• 1 1 egg

• 1 tsp 1 vanilla

• 1/4 cup 1/4 butter

• 1/2 cup 1/2 caster sugar

• 8 oz 8 cream cheese

• 1 tsp 1 vanilla

• 1/3 cup 1/3 pumpkin seeds lightly chopped

Directions

• Preheat the oven to 180°C and prepare a muffin pan with 6 black cupcake liner
• In a large bowl mix together the whole grain flour, baking powder, pumpkin spice and salt.
• In a smaller bowl combine the pumpkin purée, coconut oil, brown sugar, granulated sugar, egg and vanilla.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Using an ice cream scoop or spoons, divide the batter evenly onto the 6 cupcake liner.
• Bake for 20 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting
• Vanilla Cream Cheese Frosting
• Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the vanilla beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don't overbeat it! only until its just combined!
• Pipe the frosting on top of the cake and then dip the edges into the pumpkin seeds.

Nutrition Facts

• Calories: 478kcal
• Carbohydrates: 44g
• Protein: 6g
• Fat: 32g
• Saturated Fat: 21g
• Cholesterol: 89mg
• Sodium: 401mg
• Potassium: 256mg
• Fiber: 2g
• Sugar: 32g
• Vitamin A: 5550IU
• Vitamin C: 1mg
• Calcium: 97mg
• Iron: 1mg

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The post Pumpkin Cupcake with Vanilla Cream Cheese Frosting appeared first on Two Sisters Living Life.

Red wine chocolate bundt cake with fine gingerbread chocolate ganache

What I especially love about this recipe is that the chocolate with the red wine makes an incredibly great pairing. It’s one of those additions where at first you don’t think it’s possible that it goes together, but in the aftermath, as I ate the first piece of cake, I couldn’t imagine that it would work without this unique combination of ingredients. Food orgasm just spontaneously comes to mind here.

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Secondly the bundt cake is made quickly Who doesn’t love a recipe that ist easy and quick ?!? I like to make recipes that require more effort but on Sundays when my family screams for cake, I’m just happy to be able to conjure up a super delicious juicy chocolate cake that tastes good to everyone.

The gingerbread ganache is the cherry on top. The creamy chocolate icing refined with Christmas spices, is just the certain extra, which can not be missed at Christmas. But do not worry, the bundt cake recipe also tastes wonderful without the ganache. Especially if I want to make the cake sometimes during the year.

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Origin of the red wine chocolate spice bundt cake

At this point I’d like say thank you to my old school friend Herta. From her I got the great recipe for the red wine chocolate spice bundt cake and the permission that I may write a blog post about it.

My dear Herta runs together with her husband Stefan together a beautiful lovingly maintained farm . They run a mother cow husbandry, where they raise their own cattle on their pastures with organic feed and these, then also slaughter and process. The result is a maximum of regional quality meat which they sell with the quality seal *Styria Beef* among other things directly from the farm but also in retail.

In addition to keeping suckler cows, you can also book a farm vacation, which is a great experience for children and adults. You can either stay in light-flooded apartments or in the Zehna Hube, which Herta and Stefan have dismantled and rebuilt and lovingly renovated. If I have piqued your interest here are some images of Herta and Stefans farm and the link to their website www.zehenthof.at

Decorating the bundt cake

I love a festive decoration especially during the Christmas Season. Thats why I decorated my bundt cake with sugar coated cranberries and sugar coated rosemary twigs. These are very easy to make just wet the twigs and cranberries in a small bowl of water and then cover them in white sugar. Leave them to try on a baking paper and thats it. Super easy, right?

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Lastly if you make my heavenly tasting red wine chocolate spice cake with Lebkuchen chocolate ganache, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Warm Hugs Nina

If you are looking for some more great chocolate recipes you may have a look at these recipe :

• “Eisenbahner” – Railroad Cookies
• Fudgy sourdough chocolate cherry cake
• Chocolate orange bundt cake
• Banana chocolate chip pancakes
• No bake white chocolate berry tart

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Moist red wine chocolate spice bundt cake with Lebkuchen chocolate glaze

5 from 10 votes

Recipe by Nina Course: afternoon treat, christmas desserts, coffee cakeCuisine: austrian

Servings

10

slices

Prep time

20

minutes

Cooking time

50

minutes

Calories

543

kcal

This is a delicious recipe for an easy and moist chocolate bundt cake with added cinnamon in the cake and a divine chocolate Lebkuchen glaze which gives this recipe that special something that makes you crave for more . Of course that cake is solo without the glaze as good as topped with it. Just so you know.

Cook Mode

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Ingredients

• Red wine chocolate spice bundt cake

• 250 g 250 butter unsalted, room temperature

• 250 g 250 powdered sugar you can use white or brown sugar as well

• 4 4 eggs room temperature

• 125 ml 125 red wine

• 1 tsp 1 baking powder

• 1 pinch 1 salt

• 100 g 100 dark chocolate 55-70%

• 1 tbsp 1 unsweetened cocoa powder

• 250 G 250 all purpose flour

• 1 tsp 1 cinnamon

• Lebkuchen chocolate glaze

• 70 g 70 dark chocolate 55-70%

• 1 tsp 1 honey

• 100 ml 100 cream

Directions

• Preheat the oven to 180 Degrees Celsius fan. (356F)
• Butter a bundt cake form and put 4 tbsp flour in the form. Shake the bundt cake so that the flour covers every nook and niche and wall of the bundt cake form.
• In a bowl of a stand mixer attached with the whisk attachment beat the sugar and butter until very creamy, yellow pale and fluffy . 6-10 min
• Add the eggs, one egg at the time and beat thoroughly after each addition.
• melt the chocolate either with less power in your microwave or over a water bath.
• Now add the dry ingredients and the red wine in 4 steps beginning with half of the wine than half of the dry ingredients, then again the rest of the wine and at last the other half of the dry ingredients . Beat for 10 seconds after each step.
• At last add the melted chocolate to the batter.
• Pour the batter evenly into the baking form . If necessary use a spoon.
• Now take the bund cake form and tap it with a little force onto a wooden board so that the enclosed bubbles in the batter get released .
• Bake the cake for 45 -50 minutes or until a wooden skewer comes out clean.
• When the cake is ready take it out of the oven and let it slightly cool for 10 minutes.
• Take a large plate that is at least as large in diameter as the bund cake. Put the plate on the bundt cake and transfer the form onto the plate.
• Leave the baking form on top of the cake for 30 more minutes before taking it off. That way the cake gets even more moist.
• When the cake is only slightly warm pour the glaze over the cake.
• Lebkuchen Chocolate glaze
• Put all the ingredients into a glass bowl . Put the glass bowl into a fitting pot filled with a little bit of water (2cm). The glass bowl shouldn't touch the water. Now bring the water to a gentle boil and let everything melt.
• When the chocolate is melted take the glass bowl from the pot and stir everything together until its homogenous.

Nutrition Facts

• Calories: 543kcal
• Carbohydrates: 54g
• Protein: 7g
• Fat: 33g
• Saturated Fat: 20g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 9g
• Trans Fat: 1g
• Cholesterol: 131mg
• Sodium: 198mg
• Potassium: 254mg
• Fiber: 3g
• Sugar: 30g
• Vitamin A: 875IU
• Vitamin C: 0.1mg
• Calcium: 60mg
• Iron: 4mg

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The post Divine Red Wine Chocolate Spice Bundt Cake appeared first on Two Sisters Living Life.

This is a flavorful easy recipe for a baked chocolate cherry cake made with sourdough discard and an a crispy salty walnut cinnamon crust . Its a luscious moist and fudgy summer cake recipe which satisfies all your cravings . Its an easy baking and perfect to use up some of your disacard sourdough. Don’t throw away your sourdough discard bake something delicious.

When you are baking with sourdough your are bound to have some discard . But please don’t throw it way. There are so many delicious things you can make with that discarded sourdough starter like for example my fudgy chocolate cherry cake. This cake recipe satisfies all your taste buds and developes an almost umami flavor because of the sourdough.

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What would be a summer without a flavorful cherry cake bake? A very sad one I guess. All those sweet ripe cherries need to get baked into a delicious sweet treat. A delicious sweet bake can be such an amazing mood booster and can lighten up almost every mood. At least it’s that for me.

But this sourdough chocolate cherry cake can also be made all through the year with frozen cherries instead of fresh ones. It’s a chocolate cake recipe that’s served warm with a big scoop of vanilla ice cream will be gone in seconds and everybody will cry out for a second a third serving. Cross my heart ?.

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What I like the most about this chocolate cherry cake made with sourdough discard

• First it’s great for minimizing your sourdough discard. Nothing is better and more satisfying than cutting down on food waste
• I like how moist and fudgy the cherries make that cake. There is a hint of cinnamon in it which lets this cake recipe become so much more . I always connect cinnamon with childhood memories and thats why I added a hint of cinnamon. Good mood food, right?!?
• There is a hint of cinnamon in it which lets this cake recipe become so much more . I always connect cinnamon with childhood memories and thats why I added a hint of cinnamon. Good mood food, right?!?
• It’s an easy recipe made with mostly pantry stables .
• If you aren’t into sourdough baking but still want to bake that cake that’s no problem at all. Instead of the 200g sourdough discard use 100g water, 100g flour and 1/2 tsp baking powder (all purpose, spelt flour, bread flour…whatever you have at home)

I hope you will enjoy this luscious chocolate cake recipe as much as my family and I do. If you make that recipe please say “Hi” and let me know. What I love the most is hearing from you. 

Warm sugary cinnamon hugs Nina

Are you looking for more cake recipes? Here are some more winter cake recipes for you?:

• Fudgy chocolate orange bundt cake 
• Sourdough baked cinnamon apple cake
• Gluten free caramelized fig upside down cake
• Antonia’s favorite apple cake recipe
• Lemon Coconut Cheesecake with meringue kisses
• Easy Victoria sponge cake recipe with berries and cream cheese

Sourdough Baked chocolate cherry cake with salty walnut cinnamon crust – easy sourdough discard recipe

5 from 26 votes

Recipe by Nina Course: brunch, DessertCuisine: American, austrian

Servings

10

Prep time

20

minutes

Cooking time

50

minutes

Calories

450

kcal

Total time

2

hours 

10

minutes

This is a flavorful easy recipe for a baked chocolate cherry cake made with sourdough discard and a satisfying salty walnut cinnamon crust . Its a satisfying moist summer cake recipe which satisfies all your cravings . Its an easy baking and perfect to use up some of your disacard sourdough.

Cook Mode

Keep the screen of your device on

Ingredients

• 250 g 250 cherries Cut in half and pitted. and some more cherries for decoration

• 200 g 200 sourdough discard needs to be taken out of the fridge and come to room temperature 1 hour in advance.

• 30 g 30 butter for the tart form

• 2 tbsp 2 sugar for the tart form

• 4 large 4 eggs separated

• 50 g 50 butter room temperature, very soft

• 50 g 50 vegetable oil

• 200 g 200 white sugar for the egg yolks

• 50 g 50 white sugar for the egg whites

• 100 g 100 spelt flour or all purpose

• 100 g 100 finer chopped walnuts

• 50 g 50 unsweetend cocoa powder

• 1 tsp 1 cinnamon

• salty walnut crust cinnamon topping

• 50 g 50 chopped walnuts

• 1 tsp 1 cinnamon

• 2 tbsp 2 brown sugar

• 1/2 tsp 1/2 salt

• 30 g 30 soft butter

Directions

• Start with beating some air into the discard with a spoon and let the discard come to room temperature for about one hour.
• After the discard has come to room temperature, preheat your oven to 170°Celsius (350°F) aircirculation.
• Butter the inside of your tart form and sugar it out afterwards.
• Mix togehter the spelt flour, finer choopped walnuts, cinnamon, unsweetend cocoa powder and put aside.
• Beat the egg whites with the 50g white sugar in a bowl of a standmixer until stiff and glossy (4-6 minutes). Put the bowl aside.
• In another bowl of your stand mixer mix togehter sourdough discard, 200g white sugar, egg yolks, vegetable oil and butter until creamy . 6 min
• Now fold in alternately the flour mixture and the egg whites in 4 steps into the discard batter and mix everything carefully. Small egg white lumps are totally fine.
• At last fold in 2/3 of the cherries.
• Pour the batter into the cake form and place the rest of the halved cherries gently on top going in circles from the outside to the inside.
• Bake the cake for about 20 minutes .
• Take the cake gently out of the oven and sprinke the salty walnut crust mixture evenly on top. Leave out the edges.
• Bake the cake for 30-40 more minutes until a wooden skewer comes out clean.
• Let the cake cool completely and decorate with more cherries and some chopped dark chocolate .
• Salty walnut Cinnamon crust
• When the cake is in the oven for the first 20 minutes mix all ingredients together with a fork or your fingers.

Equipment

• 24cm round cake form (8inch in diameter)

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 50g
• Protein: 8g
• Fat: 27g
• Saturated Fat: 12g
• Trans Fat: 1g
• Cholesterol: 98mg
• Sodium: 226mg
• Potassium: 234mg
• Fiber: 5g
• Sugar: 33g
• Vitamin A: 403IU
• Vitamin C: 2mg
• Calcium: 46mg
• Iron: 2mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

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The post Fudgy sourdough chocolate cherry cake recipe with sweet-salty walnut crust appeared first on Two Sisters Living Life.

When you are baking with sourdough your are bound to have some discard . But please don’t throw it way. There are so many delicious things you can make with that discarded sourdough starter like for example my baked cinnamon apples cake.

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What I like the most about this sourdough baked cinnamon apples cake

• It’s a great use for your sourdough discard. Nothing is better and more satisfying than cutting down on food waste
• It’s full of wintery warming flavors because of that delicious mix of spices. The most important spice in my recipe is cinnamon of course. Cloves, cardamom and nutmeg add some more warmth and depth to the cake. But if you lack one of these spices just leave it out.
• The whole apples I’m using in this cake recipe add that unique sweet baked apples taste and get well outbalanced by the slight tartness of the sourdough and the lingonberries
• It’s an easy recipe made with mostly pantry stables .
• If you aren’t into sourdough baking but still want to bake that cake that’s no problem at all. Instead of the 200g sourdough discard use 100g water, 100g flour and 1/2 tsp baking powder (all purpose, spelt flour, bread flour…whatever you have at home)

What is sourdough discard

For everybody who isn’t fluently navigating in the world of sourdough here some infos about sourdough.

Sourdough is a natural leavened dough, which means it doesn’t use commercial yeast to rise. Instead it uses a “starter”.

A starter is a fermented flour and water mixture that contains wild yeast and good bacteria to rise. This is also produces the tangy flavour and slightly chewy texture you’ll find in sourdough.

Wild yeast has more flavour than commercial yeast, and is natural in the sense that it doesn’t contain any additives.

To keep your sourdough starter healthy and alive you have to feed it regularly . Feeding your starter: you mix together water and flour and add only a little amount of the old starter to the mixture which leaves you with some discard. Instead of throwing that sourdough discard away I’m collecting it in a huge jar and use it for a lot of other delicious recipes.

If you want to start building your own starter and dive in into the world of sourdough here is a link to my favorite sourdough website: The perfect loaf .

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Sourdough baked cinnamon apples cake – The recipe

First there is the measuring of ingredients and making everything ready for making the cake batter

1. First I Start with pouring 200g sourdough discard into a small container . I’m whisking some air into the batter with a spoon, cover the container loosely with plastic wrap and let it come to room temperature for about 1 hour.
2. After that one hour I’m preheating the oven to 170°C or 350°F air circulation.
3. Then I’m going to butter the round tart form (28cm standard) and sprinkle it out with the sugar.
4. I measure the flour and spices and mix them together in a medium bowl.
5. I prepare the cinnamon sugar topping and mix it with the sliced almond .
6. The apples need to get prepared too by firstly cutting off about 2cm of the top, coring it and hollowing it out a little .
7. Lastly the eggs need to get separated into egg whites and egg yolks.

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The cake batter

1. Firstly I’m going to beat the egg whites with the 50g white sugar until stiff and glossy. This will take about 8-10 minutes.
2. Secondly in a bowl of my stand mixer using your whisk attachment, I’m mixing together the sourdough discard with the powdered sugar, orange juice and zest, vegetable oil, softened butter and egg yolks.
3. This is an important step. Folding in the beaten egg whites and the flour mixture. Alternately I’m going to fold in with a rubber spatula the egg whites and flour mixture in 4 steps. This needs to be done carefully. The air of the egg whites shouldn’t be beaten out. If there are any egg white lumps left that’s totally fine.

Almost there. promised.

1. Finally I’m pouring half of the cake batter into that round tart form and arrange the apples in a circle on top of the batter. I’m pushing the apples halfway into the batter.
2. The hollowed out apples get filled almost to the edge with the cake batter and topped wit 1 teaspoon of lingonberry or cranberry jam. . Whatever you have at hand. Other jams with a little tardiness work great too. Put the apple tops back on.
3. The rest of the batter gets poured into the tart form carefully . Level the batter a little bit out with a rubber spatula or a spoon if necessary .
4. Lastly I’m sprinkling the cinnamon sugar and sliced almonds on top.
5. The cake gets baked for about 50 minutes or until a wooden skewer comes out clean when inserted in the middle of the cake.

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In the end..

I love to serve that cake still slightly warm with some sprinkled powdered sugar and some beaten heavy cream but of course a scoop of vanilla ice cream would be a perfect addition too ?.

This is such a beautiful winter recipe. All those delicious flavors from the baked apples, lingonberries and spices create a beautiful warming apple cake recipe. The taste often remembers me of my childhood, when we enjoyed baked apples with lots of cinnamon sugar in front of the open fire watching a Christmas movie all together.

I hope you will enjoy my sourdough baked cinnamon apples cake as much as my family and I did. If you make that recipe please say “Hi” and let me know. What I love the most is hearing from you.

Warm sugary cinnamon hugs Nina

Are you looking for more cake recipes? Here are some more winter cake recipes for you?:

• Fudgy chocolate orange bundt cake
• Gluten free caramelized fig upside down cake
• Antonia’s favorite apple cake
• White chocolate cheesecake with speculoos cookie base and cranberry compote
• Rudolph reindeer gingerbread cupcakes with a delicious mulled wine cherry filling

Sourdough Baked lingonberry apple cake – easy sourdough discard recipe

0 from 0 votes

Recipe by Nina Course: brunch, DessertCuisine: austrian

Servings

8

Prep time

20

minutes

Cooking time

50

minutes

Calories

568

kcal

Total time

2

hours 

10

minutes

This is flavorful easy recipe for a baked apple cinnamon cake made with sourdough discard and whole apples. The apples are filled with cake batter and lingonberry jam. Best fall/ Winter cake recipe ever.

Cook Mode

Keep the screen of your device on

Ingredients

• 6 medium 6 apples Cut off 1cm of the top. Core and hole out the apples a little . Dont throw away the tops.

• 200 g 200 sourdough discard needs to be taken out of the fridge and come to room temperature 1 hour in advance.

• 30 g 30 butter for the tart form

• 2 tbsp 2 sugar for the tart form

• 4 large 4 eggs separated

• 50 g 50 butter room temperature, very soft

• 50 g 50 vegetable oil

• 200 g 200 powdered sugar

• 50 g 50 white sugar

• 100 g 100 spelt flour or all purpose

• 100 g 100 ground hazelnuts

• 1 tsp 1 cinnamon

• 1/4 tsp 1/4 ground cardamom optional

• 1/8 tsp 1/8 ground cloves optional

• 1/8 tsp 1/8 ground nutmeg optional

• 1/2 1/2 orange organic, juice and zest

• 100 g 100 lingonberry jam or cranberry jam for topping the apples of

• Cinnamon topping sprinkle

• 2 tsp 2 sugar for cinnamon sugar

• 1 tsp 1 cinnamon for cinnamon sugar

• 2 tbsp 2 almond slices

Equipment

• round tart form / 28cm standard

Nutrition Facts

• Calories: 568kcal
• Carbohydrates: 78g
• Protein: 9g
• Fat: 27g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 112mg
• Potassium: 227mg
• Fiber: 8g
• Sugar: 54g
• Vitamin A: 477IU
• Vitamin C: 11mg
• Calcium: 61mg
• Iron: 2mg

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

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The post Sourdough baked cinnamon apples cake – a sourdough discard recipe appeared first on Two Sisters Living Life.