This is something really Dutch, we eat it, most of the time, at Christmas and Easter.
Ingredients: 100 grams raisins, 175g currants, 4 tablespoons lukewarm water 1 teaspoon rum flavor, 450 gram white bread mix, 2 sachets vanilla sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon cookie spices, 150 ml lukewarm milk, 125 ml lukewarm water, 25 grams butter, 300 grams almond paste, 1 egg yolk, melted butter, icing sugar ,
Ingredients: 380 grams flour, 1 teaspoon salt, 5 grams dry yeast, 230 ml milk, 30 grams butter, 1 small egg, 20 grams butter, 75 grams brown sugar, 1 1/2 teaspoon cinnamon, 80 grams dried fruit, 50 grams sugar, 4 tablespoons water, 40 grams icing sugar, little water, 1 teaspoon lemon juice,
Ingredients: 3 eggs, 275 grams sugar, 175 grams selfraising flour, 1 sachet vanilla sugar, 1 1/2 teaspoon cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ground ginger, salt, 150 ml sunflower oil, 450 grams grated carrot,
Preheat the oven to 175 degrees. Mix 3 eggs with 275 grams sugar until fluffy, light whole. Add 175 grams selfraising flour, 1 sachet vanilla sugar, 1 1/2 teaspoon cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ground ginger and a little salt. Mix to a batter. Add 150 ml of sunflower oil and 450 grams grated carrot. Stir the batter well. Grease a springform of 24 centimeters diameter. Sprinkle with breadcrumbs. Fill the springform with the batter. Place the springform about 1 hour in the preheated oven. Check with a skewer if cake is cooked. The skewer should come out clean. Release the carrot cake. Cool well before you cover it with cream cheese lime icing.
Cream Cheese Lime Frosting
Ingredients: 75 grams soft butter, 100 grams cream cheese, 1 sachet vanilla sugar, 250 grams icing sugar, zest of 1 lime,
Mix 75 grams soft butter 100 grams cream cheese, 1 sachet vanilla sugar, 250 grams icing sugar and zest of 1 lime together until a smooth creamy mass. Brush the top and side of the carrot cake. Enjoy!
Ingredients: 500 grams strawberries, 300 ml cream, 100 grams icing sugar, a dash of lemon juice,
Wash strawberries and remove the crown of the strawberry. Mash the strawberries in a blender. Add 300 ml cream, 100 grams icing sugar and a dash of lemon juice. Mix until there are no more lumps in it. Put the ice machine on. Pour the “strawberry cream” in the icemaker. Turn off the icemaker after about 30 minutes (when you don’t have a Magimix, look in the manual of your ice machine). Put the icecream in a sealable container and put it in the freezer for a while so it thickens more. Serve with fresh whipped cream. Enjoy!
Ingredients: 125 ml milk, 125 ml water, 100 grams butter, salt, 4 tablespoons sugar, 150 grams flour, 4 eggs, 1 lemon, 250 ml cream, 250 grams mascarpone, 1 vanilla pod, 95 grams pistachios, 375 grams icing sugar, 3 tablespoons hot water, edible silver pearls,
Preheat oven to 170 degrees. Bring 125 ml milk, 125 ml water, 100 grams butter, 1 tablespoon sugar and 1/2 teaspoon salt in a saucepan to boil. Add to the melted butter 150 grams sifted flour. Stir with a wooden spoon until a firm attachment which releases from the wall of the pan. Spoon the batter into a bowl and let it cool for about 10 minutes. Beat with a mixer on the lowest level 4 beaten eggs. Spoon the batter into the piping bag and make 40 piles with the size of a walnut on a lined baking sheet. Provide sufficient spacing. Bake the puffs in about 25 minutes until done. Let the puffs cool.
Grate the zest of 1 scrubbed lemon and squeeze the lemon (keep the lemon juice aside). Whip the cream with 3 tablespoons sugar and 250 grams mascarpone. Scrape the vanilla with a knife from 1 vanilla pod and stir together with the lemon zest and 95 grams chopped pistachios in to the cream. Spoon the cream into a (cleaned) piping bag, prick with a sharp, pointed knife a hole into the puffs and fill with the mixture.
Mix a little lemon juice and 375 icing sugar. Add 3 tablespoons hot water (or slightly more if needed) and stir until you have thick, white frosting (if you want a colour, you can now have a few drops of food coloring to make the colour). Dip the puffs into the frosting and let the frosting harden slightly. Make a cone of paper in between, where you can lay the puffs against it. Construct the puffs around the paper cone to create puffs tower. Garnish with edible silver beads. Enjoy!
Ingredients: 250 grams butter 250 grams sugar, 4 eggs, 250 grams flour, 1/2 bag of lemon sugar,
Number of cupcakes: 18
Preheat the oven to 160 degrees. Place in a muffin tin paper cups. Mix 250 grams butter with 250 grams sugar until creamy. Add gradually 4 eggs and mix until pale and fluffy batter. Add 250 grams of flour and 1/2 bag of lemon sugar and mix well. Fill the cupcakes with the batter. Turn the cupcakes 30 to 35 minutes in the preheated oven. Let the cupcakes cool completely.
Ingrediënten: 250 grams butter, 250 gram icing sugar, few drops blue food coloring,
Mix 250 grams butter 250 grams sugar. Add a few drops of blue food coloring and mix until a uniform color. Decorate the cupcakes.
Place the cupcakes with butter cream cool! Enjoy!
Ingredients: 250 grams butter 250 grams sugar, 4 eggs, 250 grams flour, pinch of salt, baking powder, 1 sachet vanilla sugar,
Number of cupcakes: 17
Preheat the oven to 160 degrees. Place in a muffin tin paper cups. Mix 250 grams butter 250 grams sugar until creamy. Add gradually 4 eggs and whisk until a pale and fluffy batter. Add 250 grams flour, pinch of salt, some baking powder and 1 sachet vanilla sugar and mix well. Fill the cupcakes with the batter. Turn the cupcakes 30 to 35 minutes in the oven. Let the cupcakes cool completely.
Ingredients: 250 grams butter 250 grams icing sugar, 1 teaspoon lemon sugar, few drops of green and red food coloring,
Mix 250 grams butter 250 grams icing sugar and 1 teaspoon lemon sugar. Add a few drops green and red food coloring and mix until a uniform color. Decorate the cupcakes.
Store the cupcakes with butter cream on a cool place! Enjoy!