Tag Archives: easy

Easy Viennese ricotta cheesecake (Viennese curd cheese cake/Bécsi sült túrótorta)




125 g flour

1 tsp baking powder

1 egg

50 g butter, unsalted

50 g sugar

1 tbsp lemon rind grated



1 kg ricotta cheese or curd cheese

8 eggs

1 pkt vanilla pudding

200 g Sugar

200 g unsalted butter

2 tsp vanilla extract

1 tbsp lemon or lime rind grated

1 tbsp orange rind grated

1 tbsp lemon or lime juice

1 tablespoon orange flower water


Make the pastry and make it rest in the fridge for 30 minutes.

Roll the pastry and line the bottom and the side of the spring form with the pastry. Cover it with cling film and place back to the fridge until you prepare the filling.

Beat the butter with 100 g sugar until fluffy.

Mix the cheese, 100 g sugar, lemon and orange rind. Add the butter, eight egg yolks one by one and incorporate well. Add the custard cream powder.

Beat the egg whites with 100 g sugar until hard peaks form and fold in the cheese mixture.

Fill the spring form with the filling.


Bake it in the oven at 160°C for 40 minutes.


Then cover the cake and bake it for 30 minutes with the door ajar.

Turn the oven off, and leave the cake in the oven with the door ajar until it cooles down to room temperature.

Refrigerate for two hours or overnight.


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Easy Opera cake

For my birthday I wanted to have a classical  dessert with coffee flavour.

My first thought was a tiramisu, but I wanted a  more elegant, classical cake. And I think there’s no best choice than an opera cake.

This is a French classic

I made a little change, I used 4 sponge cake layers with two coffee buttercream and one chocolate ganache layers.

I used ordinary ingredients from the shelves of Waitrose.

This recipe makes a 21×29 cm cake.


For the sponge cake

6 eggs

5 tbsp sugar

100 g almond-flour mixture

For the coffee buttercream

6 egg yolks

100 g sugar

150 ml milk

1 tbsp cornstarch

250 g butter, soft, diced

4 tsp instant coffee

1 tsp boiling water

50 ml Kahlua

For the chocolate ganache

200 g dark chocolate melted

200 ml double cream hot

2 tbsp honey

50 g butter, soft

For the chocolate glaze

100 g dark chocolate melted

20 g oil


First, prepare the custard. If you want a thicker custard, add 1 tbsp cornstarch to the eggs.

Bring 100 mk milk to the boil. Mix the remaining 50 ml milk with the egg yolks, the sugar, the vanilla extract and the cornstarch. Incorporate well. Then add a little hot milk to the mixture. Mix well. Add the remaining milk.

Pour the mixture back to the pan in which we boiled the milk, and place back to medium heat. Heat until 85 Celsius degree while stirring continuously.

When it’s thick remove from the heat. Cover

Prepare the almond-flour mixture.

Put the almond flakes into the chopper and pulse until it looks like flour. Add the same amount of flour, mix well.

Prepare the sponge cake mixture with the six eggs.

Spread four 1 cm thick rectangles on baking paper and bake until it is golden in colour.

When it’s ready let it cool entirely.

Brush the sponge with coffee syrup.

Spread half of the cream over the sponge.

Top with the second sponge which you have brushed with the coffee syrup.

Spread the chocolate ganache over it.

Cover with another sponge, brush with syrup and spread with the rest of the cream.

Top it with the last sponge, brush with syrup.


Pour the glaze over the cake.


Even the glaze over the cake.


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