Tag Archives: cream cheese

Rhubarb cream (cheese) cake.

25 Jun

We had a few quite hot days in Vienna, so I thought a refreshing cream cheese cake with rhubarb is just what I need. So I baked it in the evening and I forbid my boyfriend to eat a piece before I had taken pictures in the morning. You should have seen his frown. Be patient, my dear! But I hadn’t had space in the fridge (how does it happen that no matter how big the fridge it’s always full?!) and I didn’t want to stuff my lovely cake inside (also being afraid that the cake takes on the fridge smell and I don’t have a real cake plastic box with a lid). So I just left it outside with the cake ring still around it – close by the open window to leave it as cool as possible.
Then in the morning I opened the cake ring and put the cake on a plate and it looked delicious! I arranged my photo space and that’s when I saw that my cake started to slip on one side. It looked like a glacier under the influence of global warming in time-lapse. Imagine how horrified I was! However I pulled myself together and quickly snapped pictures of the better side of the cake and put it back into the cake ring and finally in the fridge. So if you wonder why you only see the right side of the cake – you know. You and everyone else. I’m horrible at keeping secrets from you.


All you need is:
– 500 g rhubarb
– 10 g strawberry puree
– 4 tbsp rhubarb syrup (or strawberry syrup)
– 205 g cream cheese
– 250 cream (beaten)
– 150 g sugar
– 9 pieces of gelatin

Make a sponge. Bake it.

Peel the rhubarb and cut it into small pieces. Let 8 pieces of the gelatin soften in a bowl with cold water. Put it in a pan and heat with the rhubarb syrup until it’s soft. Add the gelatin and stir until it’s completely dissolved Blend it well until you have a smooth mixture. Let it cool down. Meanwhile mix the cream cheese and add half of the rhubarb puree. Slowly add the beaten cream. Add a cake ring around your sponge and make a circle with the cream around the edges. Fill the circle with 1/2 of the left over rhubarb puree and fill the ring with all of the rhubarb cream. Put the whole cake into the fridge and let it cool over night. In the morning put the gelatin into cold water and heat the rest of the rhubarb puree with the strawberry puree and dissolve the gelatin. Put it aside and let it cool until it’s handwarm. Pour the mixture on top of the cake. Let it cool in the fridge for another 2 hours and now it’s ready to serve!


Doesn’t the cake look refreshing and light – perfect for any summer party or birthday. Now I only need a garden to host it.


And yes, I’m obsessed with wild roses as props – as you might have noticed on several occasions. I’m sorry. I can’t help it. They are my garden compensation.


Now. Carry on!



You’re a peach.

20 Sep

I got my hands on some peaches (probably the last for this season). I couldn’t help but celebrate summer one last time . Even if the weather wasn’t with me at the party, I had great fun. All because of this mini-peach-tartlets that I invented. I once read this great saying: “The master shines in the scarcity of resources.” This stuck with me. I love to create with things that I already have and not go out and buy everything. Using what you have is my approach when it comes to crafting but also cooking/baking. So when I found out that I don’t have any butter at home (how could that happen?!). I didn’t give up on the idea to make tartlets.

I’m very glad I didn’t because these fuckers are delicious as hell! (Swearing emphasizes my point!)


All you need is:

– 250 g flour
– 125 g sugar
– 200 g cream cheese
– 1 tsp baking powder
– 1 Tbsp Vanille sugar
– 1 egg
– 3 peaches

Put all ingredients (besides the peaches of course) into a bowl and knead until you get a smooth dough. Let it rest for 1/2 hour and preheat the oven to 175° C meanwhile. Peel the peaches and cut in half and then in slices. Form the dough into balls and press them on a baking tray (it helps if there’s a little mold in the middle).


Put the peach slices on top and bake for 35 mins until golden brown. Take out of the oven and sieve some powder sugar on top.


Now comes the best part: eating them!


Because of the cream cheese they are moist and delicious without being to heavy.


I actually promised my sister the plum marzipan cake but I couldn’t do it without butter. She was pretty disappointed, so I might have to make it for her today. Well it’s the weekend anyway and there’s no better excuse to eat cake!


My boyfriend wasn’t at home when I made this peach tartlets and so these became my dinner. I ate 3 in total with some fruit tea…. yum! And there’s some fruit and some proteins and all so it’s fairly healthy. What’s your favourite meal when you are eating alone?


Now. Carry on!

Sheet cake.

19 Jul

Last weekend was quite busy. Besides going to the Holi festival on Saturday, I explored Austrians countryside on Sunday. It was a very culanary day. It was actually less exploring the beautiful ruins, hills and castles but more the fresh apricots, cherries and fresh produce.

But my one-day-holiday is not what I wanted to tell you. Well it was until I forgot my DSRL camera and couldn’t take any pictures. So this post is about the apricots that I bought and used in a sheet cake. You didn’t think that I forgot about you, did you?!


I did some heavy research online for the best apricot cake that I could find and as always I combined a few recipes to make this apricot cream cheese sheet cake. My boyfriend said it’s one of the best cakes he’s ever eaten. That’s a real compliment in his books.

All you need for this cake is:

– 2 eggs
– 100 g butter (room temperature)
– 200 g castor sugar
– 1 Tbsp Vanille sugar
– 1 pinch of salt
– 250 g cream cheese (for Austrian and German readers: you can use Topfen or Quark)
– 300 g flour
– 1 Tbsp baking powder
– 300 ml milk
– about 10 – 15 apricots

Preheat the oven to 180° C. Combine the flour with the baking powder. Separate the eggs and beat the egg whites with a pinch of salt and 50 g of sugar until stiff. Beat the butter until really soft and add the egg yolks, the rest of the sugar and Vanille sugar. Once it’s well combined add the cream cheese. Put the egg whites and cream cheese mixture together into a bowl and slowly sieve in the flour and add the milk. Carefully combine everything.

Spread it onto a baking sheet. (I used a square baking tin for part of the mixture and put the rest on a baking sheet, you can use a wide baking tin as well if you want.)
Quarter the apricots and take the stone out and spread on the dough. Push them down a little (they should hold anyway and sink in a little, this is just to make sure that they do so for sure.) Put the cake into the preheated oven and bake for 40 – 45 mins.


Now. Look what a beautiful apricot and cream cheese cake I made!

The cream cheese makes it extra moist and delicious.


One thing that I want to tell you though is that I had fish on a stick for the first time in my life. That’s really a thing in Eastern Austria: fish covered with  delicious seasoning barbecued on stick. I think I’ve heard of this specialty for years and years now from my boyfriend and last sunday was finally the day that I had it! What a day!


Now. Carry on!

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