yummy carrot cake recipe, best carrot cake recipes, fancy cake ideas, carrot cake with vanilla frosting recipe, vanilla frosting recipe, fancy layer cake

It’s made of whole grain flour, brown sugar, coconut sugar, walnuts, raisins and yes carrots, but there is this secret ingredient which makes the cake extra special! Blended pineapple chunks! It makes it extra moist and delicious!

yummy carrot cake recipe, best carrot cake recipes, fancy cake ideas, carrot cake with vanilla frosting recipe, vanilla frosting recipe, fancy layer cake

In the picture I used a smaller pan because I’ve made it for the birthday celebration of my father and I needed a smaller version of it but normally I use two 9-inch pans! The recipe is for two 9-inch pans.

I hope you will enjoy this delicious Carrot-Cake as much as we do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

Love, Antonia

Carrot Cake Layer Cake with Vanilla Frosting

0 from 0 votes

Recipe by Antonia Course: cake, DessertCuisine: American

Servings

12

Prep time

30

minutes

Cooking time

50

minutes

Calories

614

kcal

Total time

1

hour 

20

minutes

Best Carrot Cake you’ve ever eaten, made with healthier ingredients!

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Ingredients

• Cake

• 2 cup 2 whole grain flour

• 3/4 cup 3/4 brown sugar

• 1/2 cup 1/2 coconut sugar

• 2 tsp 2 baking soda

• 1 tsp 1 cinnamon

• 1 cup 1 oil

• 3 3 eggs

• 3/4 cup 3/4 pineapple chunks blended

• 1 cup 1 walnuts

• 1/2 cup 1/2 desiccated coconut

• 1/2 cup 1/2 raisins

• 1 cup 1 carrots grounded

• Frosting

• 1 stick 1 butter unsalted

• 1 1/2 cup 1 1/2 granulated sugar 300g

• 2 cup 2 cream cheese 500g

• 3 tsp 3 vanilla extract

Directions

• Cake
• Preheat your oven to 180°C and lightly grease two 9-inch-diameter cake pans. Line bottom of pans with waxed paper.
• In a large mixing bowl beat the eggs and the oil together and then add the blended pineapple. Stir in the flour, sugars, baking soda and cinnamon until just combined. Carefully add the walnuts, carrots, desiccated coconut and raisins and don’t overmix it!

  • 

• Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 50 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
• Vanilla Frosting
• In a standing mixer beat the butter and the sugar for 5 minutes. It needs to look very light! Then add the vanilla extract, beat shortly. Be careful when adding the cream cheese, you should only beat it for a short time like a minute until everything is well combined. Don’t overmix it because then its too runny.
• Place the first cake layer on platter. Spread with  frosting. Top with the second cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. I would recommend to let it chill in the fridge before serving. 
• Cake can be made two days ahead! Serve cake cold or at room temperature.

Nutrition Facts

• Calories: 614kcal
• Carbohydrates: 72g
• Protein: 8g
• Fat: 34g
• Saturated Fat: 15g
• Cholesterol: 102mg
• Sodium: 446mg
• Potassium: 349mg
• Fiber: 3g
• Sugar: 50g
• Vitamin A: 2605IU
• Vitamin C: 4.4mg
• Calcium: 91mg
• Iron: 1.9mg

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If you are interested in this recipe you will definitely love my Carrot-Cake Scones with Honey-Lemon Glaze!

yummy , best carrot cake recipes, fancy cake ideas, recipe, , fancy layer cake

The post Carrot-Cake with Vanilla Frosting appeared first on Two Sisters Living Life.

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.

A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

The Carrot Cake is made of whole grain flour, brown sugar, coconut sugar, walnuts, raisins and yes carrots, but there is this secret ingredient which makes the cake extra special! Blended pineapple chunks! It makes it extra moist and delicious!

These carrot cake cupcakes are a modified version of my favorite Carrot Cake and are perfect for Easter as Easter Cupcakes with homemade bunny ears!

How to make the bunny marshmallow ears for Easter Cupcakes

• 6 Marshmallows for 12 Cupcakes
• 1 tsp dried raspberry powder
• 60 g sugar
• 1 tsp water

Whisk granulated sugar and dried raspberry powder in a small bowl. Add water and thoroughly stir until sugar is evenly coated.

This step you can omit if you only want to use the sugar for the bunny ears
Preheat the oven to 90°C. Spread the raspberry sugar mixture onto an prepared pan into an even layer. Place in the oven and turn off the heat. Let the sugar dry for at least 30 minutes or up to 2 hours. If being used right away, the sugar doesn’t have to be completely dry, but must be stored. If there are clumps, use a rolling pin to crush into fine pieces.

Cut marshmallows in half diagonally. Immediately dip the sticky, cut side into the raspberry sugar. Position the marshmallows on the cupcakes to look like bunny ears.

I hope you enjoyed this recipe for easy Carrot Cake recipes! It’s soo delicious and perfect for sharing!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Carrot Cake Cupcakes

0 from 0 votes

Recipe by Antonia Course: brunch, cake, Cupcakes, DessertCuisine: American

Servings

14

Prep time

30

minutes

Cooking time

18

minutes

Calories

443

kcal

A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

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Ingredients

• Carrot Cake

• 3 3 eggs

• 1 cup 1 vegetable oil or 1/2 cup apple sauce + 1/2 cup oil

• 1 cup 1 blended pineapple Approximately 350g pineapple

• 2 cup 2 whole grain flour

• 1 cup 1 brown sugar

• 2 tsp 2 baking soda

• 1 tsp 1 cinnamon

• 1 cup 1 walnuts roughly chopped

• 1 cup 1 carrots shredded

• 1/2 cup 1/2 raisins

• 1/2 cup 1/2 coconut shredded

• Lemon Cream Cheese Frosting

• 100 g 100 butter

• 170 g 170 caster sugar

• 400 g 400 cream cheese

• 4 tbsp 4 lemon juice freshly squeezed

• zest from one small lemon

Directions

• Carrot Cake
• Preheat the oven to 180°C and prepare a muffin pan with 12 cupcake liner
• In a large mixing bowl beat the eggs and the oil together and then add the blended pineapple. Stir in the flour, sugars, baking soda and cinnamon until just combined. Carefully add the walnuts, carrots, desiccated coconut and raisins and don't overmix it!
• Using an ice cream scoop or spoons, divide the batter evenly onto the cupcake liner.
• Bake for 15-18 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting.
• Lemon Cream Cheese Frosting
• In a standing mixer beat the butter and the sugar for 5 minutes. It needs to look very light! Then add the lemon juice and the lemon zests, beat shortly. Be careful when adding the cream cheese, you should only beat it for a short time like a minute until everything is well combined. Don't overmix it because then its too runny.
• Pipe the frosting on top of the cupcakes and decorate with the marshmallow bunny ears

Nutrition Facts

• Calories: 443kcal
• Carbohydrates: 49g
• Protein: 7g
• Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 82mg
• Sodium: 329mg
• Potassium: 273mg
• Fiber: 3g
• Sugar: 31g
• Vitamin A: 2147IU
• Vitamin C: 8mg
• Calcium: 73mg
• Iron: 2mg

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If you don’t like lemon cream cheese frosting, you can find a recipe for vanilla cream cheese frosting here.

The post Carrot Cake Cupcakes 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.

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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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Tag @twosisterslivinglife on Instagram and hashtag it with

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

This is the perfect recipe for strawberry-rhubarb galette. It’s tangy, sweet, delicious and suuuuuper easy to make! Made with my all-time favorite pastry recipe!

Finding rhubarb in the supermarket is a rare occurrence, even though we can plant and harvest it here in Austria, but only the fortunate with a large enough garden. Like Ninas garden, but hers is still green. I was not able to plant it so I needed to look for it in the supermarket or farmers market. At the farmers market it was always sold out, when I was looking for it.

When I finally get my hands on these beautiful pinkish-red stalks I get all of them and buy every last piece. Rhubarb is just one of my favorite thinks to bake with in the spring.

Nina always calls me the queen of galettes, since I would make it with every fruit there is. Most of the galette recipes here on our blog are mine.

How to make this marvelous strawberry rhubarb galette:

First start with the dough since it need some resting time in the fridge. In a large bowl combine flour and sugars. Add cold butter cubes, rub in with your fingers until the mixture looks like fine crumbs. Add the egg and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes. Now you have some time to yourself before continuing the galette.

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. My advise is to directly roll the dough out on the parchment paper! It makes everything easier!

For the filling, combine the rhubarb, strawberries, brown sugar, cornstarch and vanille bean paste.Spread the filling evenly onto dough, leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.

Bake at 180°C for 40-50 minutes! Let it cool slightly and serve it the best way possible with some ice cream!

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Strawberry Rhubarb Galette

0 from 0 votes

Recipe by Antonia Course: Breakfast, brunch, DessertCuisine: American, French

Servings

6

Prep time

30

minutes

Cooking time

40

minutes

Calories

281

kcal

This is the perfect recipe for strawberry-rhubarb galette. It's tangy, sweet, delicious and suuuuuper easy to make! Made with my favorite pastry recipe!

Cook Mode

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Ingredients

• Pie Crust

• 1 tbsp 1 brown sugar

• 1 tbsp 1 caster sugar

• 1 cup 1 all-purpose flour

• 90 g 90 butter diced

• 1 1 egg whisked

• Galette Filling

• 400 g 400 rhubarb cut into 4 cm long pieces

• 200 g 200 strawberries halved

• 60 g 60 brown sugar

• 1 tbsp 1 cornstarch

• 1 1/2 tsp 1 1/2 cornstarch

• 1/2 tsp 1/2 vanilla bean paste

Directions

• Pie Crust
• In a large bowl combine flour and sugars. Add butter cubes, rub in with your fingers until the mixture looks like fine crumbs. Add the egg and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.
• Galette Filling
• Preheat oven to 180°C.
• When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 
• Combine the rhubarb, strawberries, brown sugar, cornstarch and vanille bean paste
• Spread the filling evenly onto dough, leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.
• Bake for 40-50 minutes until golden brown. Let cool slightly and serve with some whipped cream or ice cream.

Nutrition Facts

• Calories: 281kcal
• Carbohydrates: 37g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 124mg
• Potassium: 289mg
• Fiber: 2g
• Sugar: 16g
• Vitamin A: 482IU
• Vitamin C: 25mg
• Calcium: 82mg
• Iron: 1mg

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This no-bake white chocolate berry tart is a marvelous summer dessert! Perfect to make for special occasions yet it’s very easy and fast to make! The base is made of graham crackers (I’ve used Leibniz Butterkekse) and topped with a deliciously smooth white chocolate cream cheese filling and with blueberries and raspberries.

Why no-bake?
It’s summer, it’s hot outside and you definitely do not want to turn on the oven and produce unwanted heat! Such a blessing, if you live in a house without air-conditioning.

How to make this marvelous no-bake white chocolate tart

First we start with making the crust:

Pulse graham crackers (I’ve used Leibnitz Butterkekse) and brown sugar until finely ground. Add the melted butter and mix thoroughly until combined. Press the mixture onto the bottom and the sides of a 28cm loose bottom tart pan. Place in the fridge and chill for 30 minutes until firm

Then we make the delicious and smooth cheesecake filling:

Carefully melt the white chocolate and set aside. With a stand mixer whip cream and vanilla to soft peaks. In a separate bowl combine cream cheese, white chocolate and maple syrup. Then add the whipped cream carfeully. Fold about half of the whipped cream into the cream cheese mixture and then fold the remaining whipped cream in until smooth. Be careful to not overwork it. Spoon the cream cheese filling onto the cooled biscuit base and add the raspberries and blueberries. Chill for a few hours before serving. You can also add the berries just before serving.

Alternate versions of this no-bake white chocolate berry tart

There are so many delicious variations of toppings for this white chocolate tart, following are my favorites:

• Caramelized Bananas and caramel
• Balsamic roasted strawberry and rhubarb
• Honey roasted peaches with sage

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Easy no-bake white chocolate berry tart

5 from 1 vote

Recipe by Antonia Course: cake, celebration cake, DessertCuisine: nut-free

Servings

8

Prep time

30

minutes

Cooking time

0

minutes

Calories

585

kcal

Total time

1

hour 

30

minutes

This is the perfect recipe for a marvelous easy to make no-bake white chocolate tart made with cream cheese and decorated with delicious berries.

Cook Mode

Keep the screen of your device on

Ingredients

• 120 g 120 unsalted butter

• 250 g 250 graham crackers f.e.Leibnitz Butterkekse

• 1 tbsp 1 brown sugar

• 250 ml 250 douple-cream

• 300 g 300 cream cheese

• 70 g 70 white chocolate

• 3 tbsp 3 maple syrup

• 1 tsp 1 vanilla extract

• 250 g 250 blueberries

• 250 g 250 Raspberries

Directions

• To make the crust:
• Pulse graham crackers and brown sugar until finely ground. Add the melted butter and mix thoroughly until combined. Press the mixture onto the bottom and the sides of a 28cm tart pan. Place in the fridge and chill for 30 minutes until firm.
• To make the filling
• Carefully melt the white chocolate and set aside
• With a stand mixer whip cream and vanilla to soft peaks. In a separate bowl combine cream cheese, white chocolate and maple syrup. Then add the whipped cream carfeully. Fold about half of the whipped cream into the cream cheese mixture and then fold the remaining whipped cream in until smooth. Be careful to not overwork it.
• Spoon the cream cheese filling onto the biscuit base and add the raspberries and blueberries. Chill for a few hours before serving.

Nutrition Facts

• Calories: 585kcal
• Carbohydrates: 46g
• Protein: 6g
• Fat: 43g
• Saturated Fat: 24g
• Cholesterol: 118mg
• Sodium: 349mg
• Potassium: 244mg
• Fiber: 4g
• Sugar: 24g
• Vitamin A: 1365IU
• Vitamin C: 11mg
• Calcium: 121mg
• Iron: 2mg

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If you like this recipe then please take a look at our polenta almond lemon cake wit red current pavlova crown! Very stunning and delicious!

The post No-bake white chocolate berry tart 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.

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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Tag @twosisterslivinglife on Instagram and hashtag it with

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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.

Did you make this recipe?

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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.