Lemon Cheese Strawberry Jelly Cake

My BIRTHDAY cake! On my birthday this year, I made a layer cake, which for the first time ever, included jelly. It was a Lemon cake with a cream cheese lemon icing and mixed berry jelly with whole strawberries inside. This cake was inspired by some cakes I saw in a bakery in Hamburg, Germany earlier in the year. They didn’t have as many layers and I don’t actually know what flavor the cake was, but at that moment I added it to my mental birthday to do list.


Ha Ha!! Yes, I put the cake on the grass to take pictures. I couldn’t help myself. I just loved all the buttercups that were growing in the lawn.

This cake is a mixture of a few different recipe ideas. The only recipe I actually followed is the one for the lemon cake. It is actually a white sheet cake. I chose to make a thin cake and then cut it into circles to save on baking time. It worked out better than I expected = happiness! I served it with some No Churn Blueberry Ice cream which I wrote about previously.

Here is the cake recipe I used from Eat Cake for Dinner with an addition of lemon.

Lemon Sheet Cake


  • 1 cup (225 grams) unsalted butter
  • 1 cup (250 ml) water
  • 2 cups (240 grams) sugar
  • 2 1/4 cups (485 grams) white flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 eggs
  • 1 tsp. vanilla sugar
  • 1/2 cup (125 ml)  cremé fraiche (I used yoghurt the second time I made it)
  • rind from 1 lemon
  • 3 Tbsp lemon juice, from 1 lemon


  1. Preheat oven to 165 degrees C.
  2. Melt butter in water in a large pot over medium-low heat.
  3. Remove from heat and stir in the sugar, flour, salt, vanilla sugar and baking soda. Whisk until smooth.
  4. Stir in eggs and then the sour cream and mix until blended.
  5. Pour the batter into a 30 by 40 cm baking tray covered with greased baking paper.
  6. Bake for 20 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean.



Once the cake was cooled, I cut 2 circles out of it. Unfortunately, the size I wanted was too big so the upper layer is actually 2 pieces of cake. Fortunately, there is no way to see that…so, shhh, dont tell anyone.

The Cream Cheese Whipping Cream Icing I tend to keep coming back to is this one. Very easy to make and it’s not a big deal if you add flavors or use more or less of any of the ingredients. It is the perfect amount for one cake.

Cream Cheese Whipping Cream Icing


  • 1 (200 gram) package cream cheese, cold
  • 3/4 cup  white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla sugar
  • 1 1/2 cups (375 ml) 38% fat whipping cream, cold
  • Lemon juice, from 1 lemon
  • Lemon rind, from 1 lemon


  1. Beat the cream cheese until smooth.
  2. Add sugar and beat until you cant feel the grains of sugar when rubbing a little between 2 fingres.
  3. Add salt, vanilla sugar, lemon juice and rind. Mix.
  4. Add whipping cream and beat till stiff peaks form.

I then made the jelly without following any recipe.

Mixed Berry Jelly


  • 1 cup (250 ml) 4 in 1 mixed berry fruit juice concentrate
  • 1 cup (250 ml) water
  • 10 sheets of gelatin (17 grams)
  • 200 grams strawberries (sliced or whole), optional


  1. Mix juice concentrate and water in a pot on the stove over medium heat.
  2. Add gelatin sheets one at a time while mixing gently to dissolve.
  3. When dissolved remove from heat and allow to cool to room temperature or 30 mins.

WP_20160528_14_01_48_ProOnce the parts for all the layers are ready, start assembling it. I used a spring form pan to assemble the cake in with and extra metal ribbon around the inside because I could see the pan wasn’t tall enough. Layers of cake, cream, cake, cream, the strawberries and then finally pour on the jelly. I kept the strawberries whole but I think it would have been easier to cut the cake and everyone would have been happier if the strawberries had been spread out over the entire cake. Put the cake in the fridge until the jelly is set. I left it in over night since I didn’t want to make the cake on my birthday like I usually end up doing.

It was another lovely cake that everyone enjoyed.

I made it again for my students and colleagues at work the week after. I decided to use rhubarb for my colleagues instead of strawberries and it added a whole different dimension to the cake. I boiled the sliced rhubarb for a few minutes with some sugar before layering it on top of the cream cheese icing. In my eyes the cake was a flop. Because I left the cake in the big baking pan when I poured on the jelly, it ran down around and under the cake. This meant the cake was maybe more moist then it should have been? But it still tasted fab! A number of people even asked me for the recipe. So by popular demand, Here It Is!

Hope someone will enjoy sharing their cake as much as I did. Have a lovely week ahead!


Posted in Cakes, Cream, Cream Cheese, Jelly, Lemon | Tagged , , , , | 2 Comments

No-churn Cheesecake Ice Cream

Ok I’m sold!! I will officially begin making no-churn ice cream more often. Of course I knew it was possible and that it tasted great but making it myself was just one of those mental blocks I’ve had. The recipe came about because I bought a number of cream cheese packets on sale and I decide I wanted to make cheese cake. I didn’t however want to spend much time on it and didn’t want to bake it.

I started looking for cream cheese deserts on Pinterest and decided I wanted to make a frozen one. After reading a few recipes I decided just do my own thing with what had on hand. Here goes the recipe:

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  • 600 grams cream cheese
  • 1 can condensed milk
  • 1 tsp vanilla sugar
  • juice from 1 lemon, about 5 tbsp (will use some zest next time for more zing)
  • 5-6 digestive cookies, crushed
  • 100 grams frozen berries, I used blueberries and raspberries


  1. Whisk cream cheese with an electric whisk till smooth. Then add condensed milk a give a quick whisk again.
  2. Add vanilla sugar and lemon juice and mix. It seems quite liquid at this point but it thickens nicely after sitting for a little while.
  3. Layer the ingredients. I put cream cheese mix, berries, crumble then repeated it 3 times. I didn’t put much crumble on top though. (I think I’ll but more berries and more crumble next time.)
  4. Put in freezer until it is as firm as you want it.

After about 3 hours it was still very soft so we just ate a little to taste. I used an ice cream scoop but the balls just crumbled apart where the crumbs were. After leaving it in the freezer over night we ate some again and this time it was too hard to scoop out so I just cut it with a knife instead.


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It’s been 3 weeks since I made this cheese cake ice-cream and wrote this post but forgot to publish it. My birthday is coming up this weekend and I’ve decided that I’m going to make it again but maybe with a twist. I found a recipe with a blueberry sauce swirled in and I think that will look very nice…and of course taste nice too.

I’ll add the blueberry sauce link here that I plan on using along with my own recipe.

I really really think everyone should try this cream cheese ice cream it’s so good and easy to make!! Why can’t I find any emojis on WordPress to add here? I miss them every time I write a post.

Posted in Berries, Cream, Cream Cheese, frozen, Lemon | Tagged , , , , , | 1 Comment

Cheese garlic herb pull-apart bread

This cheese garlic herb pull-apart bread is pretty easy to make. The only thing I found tricky was stacking the pieces after putting on the topping. Put I discovered a trick that made it work out alright for me.


The recipe I based it on I found on Chew Town via Pinterest.



  • 500 grams plain flour, plus extra for kneading
  • 3 tsps dried yeast
  • 1/2 tablespoon salt
  • 1/2 tablespoon sugar
  • 325 ml water at room temperature
  • 1/2 tablespoon olive oil
  • 2 garlic cloves, crushed
  • aprox. 3 tsps dried parsley
  • aprox. 1 tsp dried basil
  • aprox. 1/2 dried rosemary
  • 2 tablespoons butter
  • 200 grams grated cheese, I used a mix of cheddar and mozzarella


  1. Heat oven to 190 degrees C.
  2. Mix the flour, yeast, salt, and sugar together in the bowl of your bread mixer.
  3. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all the ingredients come together in a ball, add the olive oil and knead it in. If it is too sticky, add a little more flour. Keep kneading till the texture is smooth and elastic.
  4. Let the dough rise in a warm draft free place covered with a cloth until double in size. I usually turn on my oven to 50 degrees C and then turn it off again before putting the dough in to rise. It takes about an hour.
  5. Divide the dough in half and roll out on counter.
  6. Mix melted butter and crushed garlic in a bowl and then brush onto rolled out dough. (I did them one at a time.)


6. Sprinkle with herb mix and then with cheese.

7. Cut into 12 pieces – as equal as possible.


8. Fold each piece gently in half in order to pick it up and stack. Transfer stack into baking paper lined loaf pan. I fit all my pieces into one big loaf pan.


9. Bake in a pre-heated oven of 190 degrees C for about 55 mins. (I Skipped the second rise which should have been half an hour before baking.)


The bread was soooo soft and fluffy!! Cheese so stringy…as you can see in the first picture. The three of us ate about half the loaf for dinner and then ate the rest the next day for lunch. Yummmm!!

My daughter´s only complaint was that it was missing meat. Ha! She´s someone that feels she needs to eat meat every day. I think eating the bread with a soup or bean salad would be great.

Why don´t you give this recipe a try?! I know you won´t be disappointed.

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Black Bean Spaghetti with Peas

I bought 200 grams of black bean spaghetti about 2 months ago but never thought of how to use it. Then yesterday, I needed something quick to make for myself for dinner since my son asked for french toast. I went to Pinterest, as I often do, for answers. Here is the proof of my success.


The recipe I used for inspiration is here.


  • 100 grams black bean spaghetti, boiled till slightly chewy (the texture is different from other pastas)
  • half a small onion, finely chopped
  • 2 cloves of garlic, put through a press
  • 1 cup frozen peas
  • 1/2 tsp oregano
  • cyan pepper, salt, and pepper to taste


  1. Boil spaghetti. Once cooked. remove from heat and add frozen peas. Mix together and then drain water.
  2. Heat a tbsp veggie oil. Fry onion for a minute, then add garlic and fry till translucent.
  3. Add condiments and herbs
  4. Add spaghetti and peas and fry for a minute till all ingredients are well combined.

The End


I added some tomatoes just for color. This quantity was enough for me for 2 meals (I think I’m a medium sized eater. I’m very happy I discovered this type of pasta as it’s satisfying and healthy! I would highly recommend it for health freaks and others.

I just have to add that I made my son taste some and the veggie/bean hater that he is actually said he liked it. (I still haven’t told him it was made out of beans.)

Go on try it…I know you want to. (^-^)



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Easy Chicken Caesar Salad

I’ve determined to start up posting again, beginning with this Chicken Caesar Salad I made for dinner tonight. My daughter wanted a meat salad and so I went to Pinterest for solutions. At this moment in my life, Pinterest  is the best, and my go-to in time of need.

ceaser salad

As usual, I adapted the recipe slightly to make it easier for myself. The recipe is found in Cooking Classy. I think I’ll just give a brief run-down of what I did.


  • 450 grams chicken breast, fried and sliced thinly
  • leaves of iceberg lettuce, cut in 2 cm pieces
  • 5 slices white bread, cut in 1 cm pieces
  • 1/3 cup Parmesan cheese, grated
  • Greek yoghurt Caesar dressing (recipe follows)
  • olive oil dressing, for croutons (recipe follows)
Caesar Salad Dressing:
Mix ingredients together in a medium bowl. (I didn’t use all the dressing.)
  • 1/2 cup 10% fat Greek yogurt
  • 1 1/2 Tbsp mayonnaise
  • 1 1/2 Tbsp olive oil
  • 3 Tbsp fresh lemon juice
  • 1 1/2 tsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • black pepper to taste
  • Salt to taste
  • 2 small cloves garlic, pressed through a garlic press
Bake bread cubes at 180 degrees C for 5 mins. Remove and drizzle with olive oil mix. Bake 5 mins more. Stir around and bake 5 mins longer. (I actually forgot mine in the oven a bit too long so they were a tad bit too brown.)
  • 5 slices white bread

Mix together

  • 2 Tbsp olive oil
  • 1 large clove garlic, pressed through a garlic press
  • 1/4 each salt and black pepper


Toss, as they say, (though for me it’s more like mix) all ingredients together. Voilà…it’s ready to serve and eat.  My version is only enough for 2 hungry salad lovers since I didn’t use much lettuce.

This is a good recipe I’m sure I’ll use again. Hope you feel like trying it too. Cheers


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Lemon White Chocolate Cheesecake

This is a totally amazing Cheesecake!!

lemon chocolate cheesecake

I´ve always had a negative impression of baked cheesecakes, thinking they tasted eggy, so I never wanted to try making one. My sister makes amazing raw cheesecakes, often for family gatherings or birthday parties. I would always compare the fresh cold smooth feeling of the raw cheese cake and then compare that with what I thought a baked one would be like, e.g. a soggy eggy smell and texture. (I think I only ever tasted a baked one once and it ruined my impression of all baked cheese cakes for life…until now.)

This chocolate cheesecake however, changed my thought patterns in this area of eating.

I came across this recipe after being asked to make baked cheesecake and brownies for a double 50th birthday party. After reading the recipe and trying it out to be sure it was the one, my family and I agreed it was worth the time and effort that went into it.

lemon white chocolate cheesecake

I found the recipe here, and chose to make the creamy topping from here.

white chocolate lemon cheesecake

I had no problems with the recipe the first time I made it but when I needed to bake 4 and only had 2 spring-form pans it became a problem. Don´t ever try baking this cheesecake in a silicone pan unless you put some kind if lining in it first. lol!! Lesson learned! It was tough to get it out without it crumbling a little.

lemon chocolate cheesecake

Despite the difficulties i faced it was totally worth it, highly recommended, and a must try recipe.  Yummmmm!!!!

Posted in Cakes, Cream Cheese, everything chocolate | Tagged , , , , , , | Leave a comment

White Cake with Rhubarb-lemon Filling, Mixed Berry Filling or Chocolate Pudding Filling

Wayyyyy tooo many words in that title!! White cake with rhubarb-lemon filling, mixed berry filling or chocolate pudding filling! The reason for that is that I have used the same cake recipe with 3 different fillings. And they all turned out delicious.

The first time I made it for my sister´s birthday with the lemon-rhubarb filling, and the second was 2 cakes for my son´s 8th birthday – the berry filling was his choice and the chocolate pudding was mine.

white cake with lemon curd rhubarb filling

The only change I made to the cake was not using the almond essence since that doesn´t seem too popular in our family gatherings.

The cake recipe is from Lighter and Local. It is a no fuss recipe, easy to make and turned out great with out any problems. The first time I made just one cake and the second time I used it to make 2 two tire cakes.

I also used the recipe for the lemon curd from the same blog. The only chance I made was with the rhubarb compote. I didn´t have enough rhubarb and didn´t even bother to weigh it. I just boiled it with a little sugar, lemon and butter till it was soft enough to fall apart when mixed with a spoon (since I wanted to keep a little of the texture of the rhubarb). I then folded it into the lemon curd when everything was cooled. I choose just to cover the whole cake with whipped cream and decorate it with fruit.

The second time around was just a couple weeks ago I made this chocolate pudding and layered it inside along with whipped cream and on the top as well. I didn´t take any good pictures…people just started gobbling it up! I didn´t let the pudding sit in the fridge for long enough so is was slightly too liquid for a cake filling but tasted totally delicious! My daughter and I fought over the leftover pudding the next day. Ha!! We ended up dividing it very equally in half. Or maybe I got a spoonful more…shhhh.

White cake with chocolate pudding filling

For the second cake I boiled some blueberries, raspberries, and strawberries with a little sugar and vanilla, and added a little thickening agent used for jams. Once cooled, I blended it and it was ready to be layer in the cake. I whipped some cream and spread that in between the layers and on top as well.

White cake with berry filling

As you can see the pictures of the cake aren´t worth looking at, but that in no way took away from the tastiness. (I was also in kind of a rush to finish them so didn´t think through the decorating part of things.)

Well, I will recommend this cake with what ever filling you feel like adding. Hope you try it and enjoy it like we did. Have a splendid week ahead!!

Posted in Berries, everything chocolate, Lemon, Rhubarb | Tagged , , , , , , | Leave a comment