The best blueberry muffins - recipe

 Ingredients for 12 muffins:

• 200 grams of wheat flour
• 100 -150 grams of sugar according to your taste
• 2 tablespoons of baking powder
• zest from half of a lemon
• a bit of salt
• 60 grams of butter
• 60 milliliters of sunflower oil
• 240 grams of fresh cream
• 1 egg
• 200 grams of fresh blueberries

First, preheat the oven at 220 degrees Celsius.

Beat the butter at room temperature with the sugar, the egg, the sunflower oil and the fresh cream.

Over this mixture add the flour, the baking powder, the salt and the lemon zest, and mix well.

Clean the fresh blueberries and sprinkle a bit of flour over them. Then incorporate them in the mixture. 

Put the composition in a muffin tray and let it bake for about 8 minutes at 220 degrees Celsius and then lower the temperature at 175 degrees and let them bake for another 15 minutes.

When done, let them cool in the oven for 10 minutes with the door open.

Then take the muffins out of the muffin tray and let them cool on a rack.

When cooled, store them in the fridge in a glass box. They are excellent even after 2 days. 

The original recipe can be found here .

The four seasons cake - recipe with step-by-step photos

Ingredients for the chocolate layer (25 cm diameter):

• 100 grams of flour
• 65 grams of butter at room temperature
• 50 grams of sugar
• 40 grams of fresh cream
• 30 grams of chocolate
• 3 spoons with cocoa powder
• 1 egg
• a bit of salt
• a bit of baking powder

Ingredients for the caramel layer (20 cm diameter):

• 100 grams of sugar
• 50 grams of salted butter
• 2 spoons with flour
• 2 eggs
• 2 spoons with cold water

Ingredients for the vanilla filling:

• 500 milliliters of milk
• 200 grams of fresh cream
• 50 grams of sugar
• 4 grams of gelatin 
• 3 egg yolks
• 50 grams of butter
• 3 spoons with flour
• half of a vanilla stick

Ingredients for the blueberry filling:

• 200 grams of frozen blueberries
• 200 grams of fresh cream
• 50 grams of sugar
• 4 grams of gelatin

Ingredients for the glaze:

• 200 grams of white chocolate
• 100 grams of fresh cream
• a bit of matcha powder

Prepare the chocolate layer:

Mix the flour with the cocoa powder, the salt and the baking powder.

In another bowl mix the butter at room temperature with the sugar. Beat the butter for 2-3 minutes until fluffy.

 Add the egg and beat for a minute.

Meanwhile melt the chocolate.

Add half of the flour / cocoa composition over the butter / egg composition and mix.

Add the melted cooled chocolate and the remaining flour / cocoa composition and mix until well incorporated.

To finish, add the fresh cream and mix until well incorporated.

Put the composition in an oven tray covered with baking paper.

Put it in the preheated oven at 180 Celsius degrees for 20 - 25 minutes.

Prepare the caramel layer:

Mix the eggs with the flour for 5 minutes.

In the meantime, mix the sugar with the water and put it at slow fire. Let it caramelize.

When ready add the butter and mix continuously while still on slow fire, until well incorporated.

Add it over the beaten eggs and mix well.

Put the composition in an oven tray covered with baking paper. Let it bake in the preheated oven at 180 Celsius degrees for about 20 minutes or until ready.

Prepare the vanilla filling:

Beat the egg yolks with the sugar for a few minutes. Add the flour and keep beating for anther minute.

Meanwhile, heat the milk with the vanilla stick.

When hot, but not boiling, add half of the milk over the eggs and mix well.

Incorporate the rest of the milk and let it boil at slow fire until thick like a pudding.

While still warm, add the hydrated gelatin sheet and mix until well incorporated.

When cold, add the butter at room temperature and beat the filling for a minute.

Beat the fresh cream until thick and add it over the mixture, then incorporate well into the filling.

Prepare the blueberry filling:

Beat the fresh cream with half of the sugar.

Boil the blueberries with the other half of the sugar for 5-10 minutes.

While still warm, incorporate the gelatin sheet and mix until well incorporated. Let it cool!

Strain the blueberry syrup over the cream and mix until well incorporated.

Assembling the cake:

On a plate, in a detachable circle, add the chocolate layer then the vanilla filling and let it in the fridge for 30 minutes.

Take out the plate, add the caramel layer and the blueberry filling above and put it again in the fridge over night.

Prepare the glaze:

Melt the chocolate together with the fresh cream. Let it cool for a few moments.

Mix the matcha powder with 2 spoons of the chocolate / crean mixture.

Pour the melted white chocolate above the cake and spread it with a knife with wide blade on the entire surface of the cake.

Immediately add on top the matcha/white chocolate composition and spread it in one way.

Refrigerate before serving!
Enjoy!

Trio fruit cake - recipe with step-by-step photos

Ingredients for the dough layers:

• 3 eggs
• 3 spoons with sugar
• 3 spoons with flour
• a bit of salt

Ingredients for the pear mousse:

• 3 pears
• 150 grams of fresh cream
• 150 milliliters of yogurt
• 30 milliliters of water
• 20 grams of sugar
• 3 grams of gelatin

Ingredients for the blueberry mousse:

• 250 grams of blueberries
• 250 grams of mascarpone cheese
• 100 grams of fresh cream
• 3 spoons with sugar
• 3 grams of gelatin

Ingredients for the pomegranate jelly:

• the juice from 1 pomegranate
• 1 teaspoon with sugar
• 0.5 grams of gelatin

Prepare the dough layers:

Beat the egg yolks with the sugar until they double the volume. Mix in the flour.

Separately beat the egg whites until forms stiff peaks.
Incorporate the beaten egg whites into the egg yolks and divide the dough in two equal parts.
 

Make two round shapes on a baking paper sheet and put it in the oven at 180 Celsius degrees for 15 minutes or until done.

Let them cool!

Prepare the pear mousse:

Put the gelatin sheets in cold water.

Clean and chop the pears. Put them in a pan together with the water and the sugar. Let them simmer for a few minutes until soft.

When ready, put the pot aside and mash the fruit with a blender.

While still warm, add the hydrated gelatin and mix until well incorporated. Let the composition cool.

Meanwhile beat the fresh cream and when ready incorporate the yogurt.

Mix the cream / yogurt composition with the blended cold pears and put it aside.

Prepare the blueberry mousse:

Hydrate the gelatin sheets.

In a pot, add the blueberries and the sugar and let them simmer for a few minutes.

Put the pot aside and strain the syrup. While still warm, incorporate the hydrated gelatin and mix until well dissolved. Let it cool.

Meanwhile, beat the fresh cream and when ready mix it with the mascarpone cheese.

Add the cold blueberry syrup over the cheese/cream composition and mix until well incorporated.

Put it aside.

Prepare the pomegranate jelly:

Hydrate the gelatin sheet.

In a pot add the pomegranate juice and 1 teaspoon with sugar and simmer for a few minutes.

Strain the juice and while warm add the hydrated gelatin and mix until dissolved.

Assembling the cake:

On a plate add a detachable circle. In the circle add one layer of dough then half of the blueberry mousse and put it in the fridge for 40-60 minutes to settle.

Take out from the fridge and above the blueberry mousse, add half of the pear mousse. Put it back in the fridge for another hour.

Take out from the fridge and put another layer of dough. Then repeat the steps above for the other halfs of the blueberry and pear mousse.

When the last layer of mousse is settled, add the pomegranate jelly and put it back in the fridge over night.

The next day, take out the cake from the circle using a sharp knife to detach it.

You can decorate the cake with fruits, flowers, chocolate.

Enjoy!