Curstard Topped Cheese Cake

Dresden Custard Topped Cheesecake Style Cake

I am so glad I finally found the best Eierschecke (Dresden Custard Topped Cheesecake) recipe. Of course, I have to bake it right away to be able to know if the recipe is the right one or not and if it really tastes the same like I have it in your memory (had tried it once somewhere). And oh boy, it really is!

You can find the recipe here Dresdner Eierschecke Kuchen.


Eggnog Cherry Torte

This Eggnog cake is mouth watering. I am actually not a fan of eggnog but on this cake…it’s irresistible! Friends of mine on Facebook are crazy about this. :)

Eggnog Cherry Torte
Recipe Type: Cake
Prep time: 1 hour 30 mins
Cook time: 1 hour
Total time: 2 hours 30 mins
Serves: 12
  • DOUGH:
  • 80 grams butter
  • 100 grams sugar
  • 5 egg yolks
  • 200 grams chopped hazelnuts
  • 1 teaspoon baking powder
  • 5 egg whites
  • 800grams tinned cherries
  • 4 tablespoons cornflour
  • 2 tablespoons caster sugar
  • 100ml Kirsch (if unable use rum or sherry)
  • 800ml thickened cream
  • 30grams vanilla sugar (or icing sugar and vanilla essence)
  • 6 to 8 tbs eggnog
  • 100 grams chocolate, grated or shaved
  1. HOW TO:
  2. In a large bowl, combine butter, sugar, eggyolks, chopped hazelnuts and baking together, beat until well blended. Gently fold in egg whites until just combined. Thoroughly grease a 26 gauge springform pan. Pour batter and bake for about 1 hour. Remove and cool.
  3. Drain cherry pie filling in a colander to remove most of the thickened juices. Mix cornflour and sugar with some cherry juice. Add cherries and remaining juice to a pan and boil until reduced to a pulp. Add kirsch and thicken with cornflour mixture. Stir well then allow to cool slightly. Should be like jam.
  4. Take the cool sponge and soak the top layers with Kirsch, then spread over with warm jam mixture. Allow to cool and set.
  5. Whip cream and sugar until stiff. Spread cream on top of jam; keep some cream for piping dollops. Spread eggnog on top of cream, pipe a dollop for each portion around the edge and sprinkle with chocolate shavings.

Strawberry Cake With Almonds

I guarantee you, this one is so delicious!

Ingredients for 16 pieces

For the sponge:
3 eggs
90 g sugar
60 g flour
40 g cornstarch
1 pinch salt

For the filling:
8 sheets of white gelatin
600 g strawberries
400 g cream cheese
125 Creme fraiche
5 tablespoons sugar
Juice of one lemon
250 ml cream
In addition,
400 g strawberries
1 pack of red jelly
250 ml cream
1 pack vanilla sugar
100 g almonds

Preheat oven to 180 degrees (convection oven 160 degrees) Preheat. Separate the eggs, beat the egg whites until stiff. The egg yolks with 3 tablespoons hot water until fluffy, sugar can be a trickle and beat the mixture is thick and fluffy. Add the egg white on it. Flour with cornstarch and salt and mix about seven. All fold in gently. The mixture to a fill the bottom with parchment paper-lined spring form (diameter 26 cm) and bake in preheated oven 20-25 minutes baking. Remove from oven, cool on a wire rack in the form completely leave. Remove baking paper.

Soak gelatin in cold water. 600 g strawberries, clean, wash. 300 g of puree it. Remainder cut into small cubes and set aside. The strawberry puree with cream cheese, creme fraiche, stir sugar and lemon juice until creamy. Strawberry pieces including lift. Dissolve the gelatin dripping wet in a small saucepan over low heat and draw in a thin stream with the cream cheese and strawberry cream. Ca. 20 minutes in the fridge. Once the cream begins to thicken, beat the cream until stiff and fold into the strawberry cream.

The sponge cake set on a cake plate and include a cake ring around it. The fresh strawberry cream cheese spread on the sponge and smooth out. The cake at least 3 hours in the refrigerator. Clean and wash the remaining strawberries, pat dry, cut into slices and spread on the solidified cake. Prepare the jelly according to packet instructions, cool, stirring occasionally, but not to set. Spread on the strawberries, put another cake cool 2 hours. 6 The almonds in a pan without fat easily roast, let cool. The cream with vanilla sugar until stiff. The cake ring to solve. Brush edge of pie with whipped cream and garnish with almonds.


Pizza Steak With Tomato And Mozzarella

Without further ado, here is the recipe of my famous pizza steak with tomato and mozzarella!

500 grams ground beef
1 large onion, chopped finely
2 garlic cloves, crushed
70g (1 cup) breadcrumbs
1 egg, lightly whisked salt & ground black pepper, to taste
1 tsp. dried marjoram
1 tsp. dried oregano
2 package fresh mozzarella cheese, cut into 3 slices 2 medium tomatoes, cut into 3 slices each

How to:

Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.

Place ground beef, onion, garlic, oregano, marjoram, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined. Divide the mixture into 6 equal portions. Shape each portion with your hands into a patty.

Grill burgers 10 to 12 minutes (over medium heat) or to the desired doneness. Turn once, and add tomato and mozzarella slices on top of the burgers just to slightly melt.

Serve hot and drizzle with balsamic reduction or balsamic glaze!

Bon appetit!!!


Object of Desire – Pasta with Homemade Tomato Sauce

The pungent summer flavor comes from a homemade tomato sauce slowly braised in olive oil, garlic, black olives and sage…

Here we go again, like every summer we receive plenty of veggies, eggs, fruits, homemade marmalades and honey from our patients. We have enough supply we can open a small fruit and vegetable shop :). This afternoon, my daughter asked me: “What’s for dinner tonight Mom?” and before I could respond she said: “What about pasta?”. Oh no not again I said. Well well, kids love pasta and everyone knows that. I had no idea what to cook anyway, so KC’s suggestion was not bad at all. It reminds me that we still have a basket full of tomatoes. I have never tried cooking homemade tomato sauce yet, so I flipped on a magazine “Meine Familie und Ich” (My Family and I) for a recipe. I found one that is easy to prepare but I still have to run to the grocery for black olives, parmesan and salami.

The sauce on the pasta was so delightful! Can you imagine, I cooked 500 grams pasta and there’s nothing left. Our youngest usually eats like a bird, but this time he had three plates full. Amazing, isn’t it?

Here is the recipe of the homemade sauce I’m talking about.

800 grams tomato
3 fresh sage twigs
2 cloves garlic
150 grams salami (sliced thinly)
100 grams black olives (w/o seeds)
3 tbspolive oil
salt, pepper and sugar to taste
500 grams spaghetti
parmesan cheese


Preheat oven to 200°C. Bring a pot of water to boil. Have a large bowl of iced water ready. Add whole tomatoes in boiling water for about 30 seconds until skin starts to peel. Remove with slotted spoon and place in ice bath for just 2 seconds. Drain and let rest until cool enough to handle, then remove peel and and slice into cubes or halves (if tomatoes are small). Chop some sage leaves, slice salami as thin as you like, peel of and crush garlic.

Mix sage twigs, tomatoes, olives, garlic, salami and olive oil together. Add salt, sugar and pepper to taste. Add mixture in a casserole dish (18 by 20 cm). Put in oven and braise for 25 minutes. Meanwhile, prepare pasta as directed on the package. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Gently fold tomato sauce into pasta. Sprinkle parmesan and chopped sage to serve.

Bon Appetit!

Sweet Bread

Sweet Bread And Adieu Germany

Dear Readers,

I know that this site has been neglected for quiet a long time now. Sorry for this but I’m so tied up with my work thus I never got the chance to post an update hence I made a thought of closing this foodblog.The only thing that keeps me from doing it is your positive feedbacks. Thus I decided to go on food blogging once in awhile when time permits. I hope you understand. Continue reading

Cinnamon Rolls

Sweet Cinnamon Rolls and my Diet

I was so depressed after my birthday party last March. I felt insecured after seeing my old friends still slim and sexy, while I am weighing double to their weight. So, soonest they left…I started having a diet. Diva Jing sent me a copy of her diet plan she got somewhere, this Weight Loss Diet program was developed in conjunction with a grant from the US Department of Agriculture and the Food and Drug Administration.

My agony started with Day 1, the meal plan was consisted of all kinds of fruits except banana. I survived the first half of the day with ease. Later in the afternoon, I started imagining food while eating apple I dusted with cinnamon. Whoa, the scent of cinnamon reminds me the tasty cinnamon rolls. Crazy as I am, I turned on my pc and started searching for the recipe. Yes I know I was on diet but see, the spirit is indeed willing but the flesh is weak. So I surrendered and baked this delicious sweet cinnamon rolls instead.

Cinnamon Rolls

Wanna try it?

Continue reading


Red Curry Beef With Sweet Potato

“Red Curry Beef” is originally a Thai dish. I found this from the recipe book hubby bought me awhile ago. In this excellent dish, the spicy red curry paste with creamy coconut milk and the refreshing aroma of lime leaves are combined. I prepared this recipe for the first time on my last birthday party. I tell you, this was a hit!!! Try this tempting Beef stir fry recipe to spice up your meals!

Red Curry Beef With Sweet Potato

Serves 4


2 tablespoons cooking oil

350 grams beef steak meat

2 cloves garlic, chop finely

1 big onion, slice thinly into rings

350 grams sweet potato, slice into cubes or bit size strips.

2 tablespoon red curry paste

300 ml coconut milk

3 pcs. lime leaves

salt to taste

How to:

Slice beef into strips or small cubes. Heat 2 tablespoons oil over medium-high to high heat in a preheated wok. Stir-fry beef strips for 2 minutes until it changes color. Add onions and garlic and let saute for another 2 mintues. Then add sliced sweet potato, red curry paste, coconut milk and lime leaves. Reduce heat, cover wok or skillet and let simmer for approximately 15 to 20 minutes or until meat is tender. Remove lime leaves from wok before serving.

Serve red curry beef with rice.