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Cheese-cherry-cake
Continental cake-tin

Mixture:

  • 750 g / 1 lb low-fat quark
  • 125 ml / 4 fl oz milk
  • 2 egg yolks
  • 2 packets vanilla pudding mixture
  • 1 packet vanilla sugar
  • 75 g / 3 oz sugar
  • Juice of 1 lemon
  • 2 egg whites
  • 50 g / 2 oz sugar
  • 1 tsp margarine to grease the tin

Topping:

  • 1 jar of morella cherries
  1. Drain the cherries.
  2. Mix the quark with milk, egg yolks, vanilla pudding mixture, vanilla sugar and lemon juice.
  3. Bet the white of the eggs until they're stiff. Add in the sugar and add the beaten egg white carefully to the quark mixture.
  4. Fill the quark mixture into a greased cake tin and spreed it out.
  5. Heat up the oven to 150C / 300F.
  6. Spread the cherries on the quark (here you can see a car outline), press them in a little and bake it for 1 - 2 hours.

1-2-3 Cake
Loaf tin 24 cm (9 in) long:

Basic mixture:

  • 3 eggs
  • 6 tbsp sugar
  • 12 tbsp semolina
  • 1 mug of lukewarm milk

Optional ingredients:

  • 1 bottle rum essence
  • 100 g / 3 oz dried raisins
  • flour
  • 45 g / 1 oz grated almonds
  1. For the basic mixture mix the eggs with the sugar. Add the semolina and mix.
  2. You can choose the other ingredients as you like. E.g. chocolate, fruits, nuts, essence and many more.
  3. I washed the dried raisins, dried and flavoured them with the rum essence and soaked them for 10 minutes. Then covered them with flour so that they wouldn't drop to the bottom very quickly ( but they did).
  4. Add the almonds.
  5. Bake in a pre-heated oven at 175C / 350F for about 30 minutes on the middle rack.
  6. Pour the mug of milk on the cake and bake again for 5 minutes.

Cappuccino marble cake
Cake tin for a tall ring cake (26 cm / 10 in diameter):

  • 210 g / 7 oz low-fat margarine
  • 210 g / 7 oz sugar
  • a pinch of salt
  • 4 eggs
  • 1 tbsp amaretto liqueur
  • 400 g / 14 oz flour
  • 80 g / 3 oz instant farina
  • 1 packet of tartar baking powder (1-2 tsp)
  • 125 ml / 4 fl oz low fat milk
  • 20 g / oz cappuccino-powder, unsweetened
  1. Beat 200 g / 7 oz margarine, sugar, salt and 1 egg until well creamed. Add rest of the eggs one by one with the amaretto. Mix flour, corn flour /cornstarch and baking powder, pass through a sieve and add with the milk to the egg margarine mixture.
  2. Grease the cake tin with the rest of the margarine. Fill with half mixture.
  3. Add the cappuccino powder to the rest of the mixture and fold in. spread the cappuccino mixture on the bottom layer and use a fork to make a spiral pattern int the mixture.
  4. Bake in the middle of a pre-heated oven at 180C / 350 F about 60-75 minutes.

Zebra cake
Round Baking tin 26-28 cm (10-11 in) diameter:

  • 4 eggs
  • 160 g / 5 oz sugar
  • 100 ml / 7 tbsp water
  • 200 ml / 7 fl oz oil
  • 300 g / 11 oz flour
  • 1 packet Bourbon vanilla sugar
  • 1 packet tartar baking powder
  • 3 tsp cocoa powder
  1. Separate the egg yolks from the egg whites. Grease the baking tin with oil.
  2. Mix the egg yolks with sugar, water and oil. Mix the flour , baking powder and the vanilla sugar and add to the egg mixture tablespoon by tablespoon.
  3. Beat the egg whites until stiff and add to the mixture. Divide the mixture into halves. Mix the cocoa powder with one half.
  4. Fill 2 tbsp of the light coloured mixture into the baking tin. Spread 2 tbsp of the dark mixture onto the light mixture. And then 2 tbsp of the light mixture onto the dark mixture and so on.
  5. Bake in a pre-heated oven at 150-160C / 300-325 F on the lowest rack for about 60 minutes.
  • Decorate with chocolate coating, so you can see the effect with the stripes when you slice the cake.

Cake with mandarin oranges
Round baking tin (cake tin)26 cm / 10 in diameter:

  • 2 eggs
  • 150 g / 5 oz sour cream, 10 % fat
  • 1000 g / 2 lb low-fat quark
  • 3 tbsp liquid sweetener
  • 2 packets Bourbon vanilla sugar
  • 3 packets pudding mixture powder
  • 3 tbsp semolina
  • 2 cans of mandarins (each 175 g / 6 oz)
  1. Separate the egg whites and the egg yolks. Beat the egg whites until stiff.
  2. Mix the egg yolks with sour cream, quark, vanilla sugar and liquid sweetener. Add the semolina and the pudding powder and mix again. Add the stiffed egg whites and the mandarins.
  3. Bake in a greased baking tin at 150C / 300F for about 75 minutes.

Nuts and Nutella Cake
Loaf tin 24 cm / 9 in:

  • 500 g 1 lb flour
  • 250 g / 9 oz low-fat margarine
  • 200 g / 7 oz ground hazelnuts
  • 180 g / 6 oz sugar
  • 1 packet Bourbon vanilla sugar
  • 1 packet tartar baking powder
  • 1 bottle of butter vanilla essence
  • 5 eggs
  • 4 tbsp Nutella (chocolate hazelnut sandwich topping)
  • milk
  • mineral water
  1. Sieve the flour and mix with margarine, hazelnuts and sugar. Add the eggs, vanilla sugar, baking powder and butter-vanilla essence. Then add the Nutella, some milk and some mineral water and mix together.
  2. Fill into a greased cake tin and bake in a pre-heated oven at 150-180 C / 300-350F about 50-60 minutes.
  3. Decorate with chocolate coating.

Peach cake
Round baking tin 26 cm / 10 in diameter:

  • 1 can/tin (465 g / 1 lb) peaches
  • 2 tbsp peach juice
  • 4 tbsp lemon juice
  • 140 g / 4 oz low-fat margarine
  • 1 pinch of salt
  • zest of a lemon
  • 140 g / 4 oz sugar
  • 3 eggs
  • 350 g / 12 oz flour
  • 1 tsp baking powder
  • icing sugar for decoration
  1. Drain the peaches and keep the juice in a separate bowl. Sprinkle the peaches with lemon juice and stand. Please put a jar under the sieve.
  2. Beat the margarine, add salt and lemon juice and add sugar and eggs and mix.
  3. Mix the baking powder with the flour. Add the mixture, the lemon juice from the peaches and 2 tbsp of the peach juice and mix.
  4. Grease the baking tin, fill in the mixture and cover with the drained peaches.
  5. Bake in a pre-heated oven at 175-220C / 350-425 F for about 40-50 minutes. Cool the cake and decorate with icing sugar.

Cake with crumble topping
For about 20 pieces:

  • 575 g / 1 lb 3 oz butter
  • 800 g / 1 lb flour
  • 350 g / 12 oz sugar
  • 1 pinch of salt
  • 1 packet vanilla sugar
  • 1 egg
  • 1 glass of rhubarb and strawberry jam (340 g/ 12 oz)
  • 150 g / 5 oz sour cream , 30 % fat
  • 125 g / 4 oz icing sugar
  1. For the crumble topping melt 375 g / 13 oz butter in a saucepan. Mix 500 g / 1 lb flour, 250 g / 9 oz sugar and salt. Pour the fat slowly into this and knead with the hooks of the mixer, so that you get a crumbly mixture. Cool.
  2. Knead well 300 g/ 11 oz flour, 200 g / 7 oz butter, 100 g / 3 oz sugar, vanilla sugar and egg with the kneading hooks of the mixer for the short-crust pastry. Afterwards work the mixture to a smooth dough with your hands.
  3. Place the short-crust pastry on a baking metal sheet laid out with baking paper and roll out with a rolling pin. Spread with the jam. Spread with the sour cream and cover with the crumble mixture.
  4. Bake in a pre-heated oven at 200 C/400 F for about 40 minutes. Cool on the metal sheet.
  5. Mix icing sugar with 3-4 tbsp water and cover the cake. Cut into 20 pieces.

Chocolate and marzipan cake
Big round cake tin

  • 5 eggs
  • 225 g / 8 oz butter
  • 100 g / 3 oz sugar
  • 250 g / 9 oz flour
  • 1 packet baking powder
  • 100 g / 3 oz plain chocolate
  • 150 g / 5 oz marzipan
  1. Beat the eggs, butter and the sugar.
  2. Mix the baking powder and the flour, pass through a sieve and add to the mixture.
  3. Chop the chocolate and the marzipan and add. Grease the cake tin with butter.
  4. Fill the mixture into the cake tin and bake in a pre-heated oven at 180C/ 350F for about 35-40 minutes.
  5. Cool and decorate with chocolate coating.

Cherry crumble cake
Round baking tin 26 cm ( 10-10 inch)

  • 300 g / 11 oz flour
  • 2 tsp baking powder
  • 200 g / 7 oz sugar
  • 1 egg
  • 175 g / 6 oz butter
  • 1 jar cherries (720 ml / 3 cups)
  • 1 packet custard powder ( for 500 ml / 16 fl oz milk, to cook)
  • 100 g 3 grated hazelnuts
  • flour for rolling
  • fat to grease
  1. Mix 200 g / 7 oz flour, 1 tsp of baking powder, 75 g / 3 oz sugar, the egg and 75 g / 3 oz butter with the kneated hooks to a shortcrust dough. Then kneed by hand again until smooth.
  2. Roll out on a floured work surface (29 cm / 11-12 inch). Fill into a greased baking pan, forming a rim of about 1,5 cm / - inch). Prick the base with a fork and stand in a cool place for about 45 minutes.
  3. Drain the cherries and keep the juice. Mix the juice with 175 ml / 6 fl oz water. Mix 5 tbsp of the juice mixture with 25 g / 1 oz sugar and the custard powder until smooth. Bring the rest of the juice mixture to boil. Add the custard powder mixture and bring to boil again. Simmer for about 1 minute. Remove from the oven, add the cherreis and cool down. Heat up the baking oven with 175 C / 350 F.
  4. For the crumble topping mix 100 g / 3 oz flour, the nuts, 100 g / 3 oz butter with the kneed hooks until you get a crumb-like mixture.
  5. Spread the cherries on the dough, spread with the crumbles on top and bake in the oven for about 45-50 minutes.
  • Thanks to Erika, the cake was delicious.

Jeff's Pumpkin Pie
For 1 9-inch (22 cm) Pie

  • Pie Crust flour mixture ( http://www.hunterlisberg.com - you can get the original baking plate there in Germany)
  • 170 g/6 oz butter, room temperature
  • 4-6 tbsp iced water

this makes 2 pie crusts, but you can put half of it into the freezer and use it for another pie.

Or you can make your own dough for 1 pie crust:

  • 1 cup flour
  • 1/2 tsp salt
  • 4 oz butter, cut into cubes
  • 3 tbsp cold water

Filling:

  • 1 egg
  • 8 oz pumpkin puree (see below)
  • 3 oz granulated sugar
  • tsp salt
  • 1/8 tsp nutmeg, ground
  • 1/8 tsp cloves, ground
  • tsp cinnamon, ground
  • tsp ginger, ground
  • 6 oz evaporated milk

Pumpkin Puree:

Wash, seed and chop

  • 1 Hokkaido pumpkin

Steam with the skin in a bowl with a sieve for about 20 minutes until soft. Puree the whole pumpkin in a food processor fitted with a metal chopping blade. Fill the puree into a fine sieve and drain over night. You can put the puree in the freezer and use it later e.g. for Spaghetti with pumpkin sauce.

  1. Mix the pie mixture according to the packet instructions. Or you can make your own dough for the pie crust, roll out and fill into the greased pie sheet pan. (Or use unbaked pie shells.)
  2. Beat the egg lightly, combine with the pumpkin. Blend in the sugar.
  3. Add the salt and the spices, then the evaporated milk. Whisk until completly blended and smooth.
  4. Allow the filling to rest for 15-20 minutes before filling the pie. This allows the starch in the pumpkin to begin absorbing liquid, making it less likely to separate after baking.
  5. Pour the filling into the pie crust or the unbaked pie shells. Place in the oven on a preheated sheet pan at 400F (220C). Bake for 15 minutes. Lower the oven temperature to 350F (180C) and bake until a knife inserted near the center comes out clean, approximately 40-50 minutes.

Baileys cake
Baking tin 24 cm / 9 inch diameter

  • 5 eggs
  • 250 g / 9 oz icing sugar
  • 2 packets vanilla sugar
  • 250 g / 9 oz oil
  • 250 ml / 8 fl oz Baileys Irish cream liqueur
  • 125 g / 4 oz flour
  • 125 g / 4 oz cornflour/cornstarch
  • 1 paket cream of tartar
  • 40 g / 1 oz icing sugar for decoration
  1. Beat eggs, icing sugar and vanilla sugar. Add oil and liqueur.
  2. Mix flour with cornflour/cornstarch and baking powder and sift the mixture. Add bit by bit. Grease the baking tin and sprinkle with flour. Fill the mixture into the tin. ( The mixture is very liquid).
  3. Bake in a pre-heated oven at 180C / 350F for about 60 minutes.
  4. Stand the cake for about 10 minutes in the tin, turn over on a baking rack and cool. Decorate with icing sugar.

Vegan Cranberry cake
Ring shaped cake 20 cm / 8 inch diameter, 9 cm / 3 inch height

  • 125 g / 4 oz low fat margarine
  • 120 g / 4 oz sugar
  • 1 packet vanilla sugar
  • packet dry orange zest
  • 2 tbsp soy/a flour, full-fat
  • 4 tbsp water
  • packet (9 g/ oz) baking powder/sodium bicarbonate
  • 125 ml / 4 fl oz soybean milk (no sugar / salt)
  • 125 g / 4 oz cranberries
  • 1 tbsp flour
  • 25 g / 1 oz grated almonds
  • icing sugar for decorating
  1. Beat the margarine. Add sugar, vanilla sugar and orange zest. Add soy flour and water and mix.
  2. Sift the flour and the baking powder. Alternately add the flour and the soybean milk..
  3. Wash and dry the cranberries and sprinkle with flour. Add the cranberries and the almonds.
  4. Fill the mixture into a greased baking ring and bake in a pre-heated oven at 175-200C / 350-400F on the lower tray for about 60-70 minutes.
  5. Turn out onto a cooling rack, allow to cool and sprinkle with icing sugar.

Waffles
Serves 4:

  • 250 g / 9 oz flour
  • 250 g / 9 oz margarine
  • 125 g / 4 oz sugar
  • 5 eggs
  • 1 vanilla sugar
  • 1 jar morello cherries
  • 2 tsp of vanilla custard powder
  • vanila icecream
  1. Beat the eggs with the sugar. Add flour, margarine and vanilla sugar.
  2. Bake in a heated waffle iron.
  3. Heat the cherries and thicken with the custard powder. Serve with vanilla icecream.

Cake "Egg sunny side up"
1 baking sheet

  • 150 g / 5 oz margarine
  • 150 g / 5 oz sugar
  • 8 g / oz vanilla sugar or 1 tsp vanilla extract
  • 3 eggs
  • 100 ml / 7 tbsp milk
  • 300 g / 11 oz flour
  • 15 g / oz / 1 tsp baking powder
  • 600 ml / 1 pint / 2 cups milk
  • 70 g / 2 oz sugar
  • 2 pkg vanilla pudding powder for a cooked desert
  • 100 ml / 7 tbsp milk
  • 150 g / 5 oz Creme fraiche
  • 15 oz canned apricot halves
  • 1 pkg clear cake glaze
  • water
  1. Mix margarine, sugar and vanilla sugar until creamy. Add eggs and milk. Sieve flour and baking powder and add. Do not mix too long !
  2. Spread the mixture on a baking sheet covered with baking paper.
  3. Bake in a pre-heated oven at 175C / 347F for about 30 minutes.
  4. Cook 600 ml / 2 cups milk and sugar in a pan.
  5. Mix vanilla pudding powder and 100 ml / 7 tbsp milk in a small bowl and pass through a sieve. Add to the cooked milk and let it come to the boil. Set aside and cool
  6. Add the creme fraiche and spread on the cake.
  7. Drain the apricots, keep the juice. Spread the apricots on the cake. It looks as if they are eggs sunny side up.
  8. Make the glaze according the instructions with water and apricot juice and spread on the cake.

Quark cake
Continental cake tin 26 cm ( 10-10 inch)

  • 24 low fat sponges
  • 65 g ( 2 oz) low-fat margarine
  • 850 g ( 1 3/3 lb) canned tangerines / 480 g ( 1 lb) without juice
  • 1 packet Jell-O lemon without gelatine
  • 190 ml ( 6 oz) water
  • 500 g ( 1 lb) low-fat quark
  • 300 g ( 11 oz) low-fat yoghurt, 0,1%fat
  • 2 packets vanilla sugar
  1. 1. Crumble the sponges and mix with margarine. Fill into a cake tin covered with baking paper and stand cool for about 1 hour.
  2. 2. Drain the tangerines, keep the juice. Heat the Jell-O in a saucepan with 6 tbsp of juice and the water. Cool down a little bit.
  3. 3. Mix quark with yoghurt and the liquid Jell-O. Flavour with the vanilla sugar and add the tangerines. Spread the mixture on the cake base, cool for about 3 hours.

Dirk's Favourite (chocolate muffins)
Serves 12 muffins:

  • 250 g / 9 oz flour
  • 1 packet tartar baking powder
  • 175 g / 6 oz small chocolate drops
  • 2 tbsp cocoa powder
  • 1 egg
  • 120 g / 4 oz sugar
  • 1 packet vanilla sugar
  • 125 g / 4 oz soft low-fat margarine
  • 250 ml / 8 fl oz milk
  1. Mix in a medium bowl flour, baking powder, chocolate drops and cocoa powder (dry-mixture).
  2. Mix in another bowl the egg with the sugar and the vanilla sugar. Add margarine and milk and mix all (soft-mixture).
  3. Add the dry-mixture to the soft mixture and mix all together.
  4. Fill muffin pan with paper bake cups.
  5. Fill the cake mixture in the bake cups and bake in a pre-heated oven at 160C/325F about 25-30 minutes.
  6. Rest the muffins in the muffins pan for about 10 minutes, then keep out of the pan and cool down on a cake screen.

Advocaat muffins
Serves 12 muffins:

  • 230 g / 8 oz flour
  • 1 packet pudding mixture with vanilla flavour (37 g / 1 oz)
  • 1 packet tartar baking powder
  • 50 g / 2 oz milk chocolate
  • 1 egg
  • 120 g / 4 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 200 g / 7 oz low-fat (1,5%) yoghurt
  • 125 ml / 4 fl oz Advocaat
  1. Grind the chocolate in a mixer.
  2. Mix in a medium bowl flour, pudding mixture, baking powder and chocolate (dry-mixture).
  3. Mix in another bowl the egg with the sugar. Add margarine, yoghurt and Advocaat and mix all (soft-mixture).
  4. Add the dry-mixture to the soft mixture and mix all together.
  5. Fill muffin pan with paper bake cups.
  6. Fill the cake mixture in the bake cups and bake in a pre-heated oven at 160C/300F about 25-30 minutes.
  7. Rest the muffins in the muffins pan for about 10 minutes, then keep out of the pan and turn round and cool down on a cake screen.

Spekulatius muffins (Christmas muffins)
Serves 12 muffins:

  • 125 g / 4 oz Spekulatius (thin, gingery biscuits/cookie usually eaten around Christmas time)
  • 210 g / 7 oz flour
  • 1 packet cream of tartar (2 tsp)
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground clove
  • 100 g / 3 oz almonds
  • 1 egg
  • 150 g / 5 oz honey
  • 125 g / 4 oz soft low-fat margarine
  • 250 ml / 8 fl oz buttermilk
  1. Cover the almonds with hot water and stand for about 20 minutes, then peel the almonds and grind in a mixer. Put 2 tbsp aside for decoration.
  2. Crush the Spekulatius in a mixer, too.
  3. Mix flour, baking powder, the spices, almonds and crashed Spekulatius in a medium sized bowl. (dry-mixture).
  4. Beat the egg in another bowl. Add honey, margarine and buttermilk and mix everything (soft-mixture).
  5. Add the dry-mixture to the soft mixture and mix everything together.
  6. Fill muffin pan with paper baking cups. Fill the cake mixture into the baking cups and sprinkle with the rest of the almonds.
  7. Bake in a pre-heated oven at 160C/325F about 20-25 minutes.
  8. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool on a cake stand.

Amaretto muffins
Serves 12 muffins:

  • 60 g / 2 oz little macaroons, crashed
  • 250 g / 9 oz flour
  • 50 g / 2 oz marzipan, chopped in little pieces
  • 1 packet cream of tartar (2 tsp)
  • 1 egg
  • 60 g / 2 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 200 ml / 7 fl oz buttermilk
  • 125 ml / 4 fl oz Amaretto liqueur
  • To soak:

  • 6 tsp Amaretto liqueur
  1. In a medium bowl mix flour, crashed macaroons, marzipan and cream of tartar. (dry-mixture).
  2. In another bowl beat the egg . Add sugar, margarine, buttermilk and liqueur and mix everything (soft-mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together.
  4. Fill muffin pan with paper baking cups.
  5. Fill the cake mixture into the baking cups and bake in a pre-heated oven at 160C/325F about 20-25 minutes.
  6. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool down on a cake stand. Make wholes with a tooth pick in the muffins and soak each with tsp of Amaretto liqueur.

If you like, mix 140 g / 4 oz powder sugar with 2-3 tbsp of Amaretto liqueur and glaze the muffins.


Banana and Nutella muffins
Serves 6 muffins:

  • 125 g / 4 oz flour
  • packet cream of tartar (2 tsp)
  • packet of vanilla sugar (1 tsp)
  • 1 egg
  • 75 g / 3 oz low-fat yoghurt
  • 1 banana
  • tsp of liquid sweetener
  • 37,5 g / 1 oz soft low-fat margarine
  • 6 tsp Nutella cream
  1. In a medium sized bowl, mix flour, cream of tartar and vanilla sugar. (dry-mixture).
  2. In another bowl beat the egg . Peel and chop the banana and add. Add yoghurt, margarine, liquid sweetener and mix everything (soft-mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together.
  4. Fill muffin pan with paper baking cups.
  5. Fill half of the cake mixture into the baking cups, then spread the Nutella onto the mixture and fill the rest of the cake mixture into the baking cups. Bake in a pre-heated oven at 160 C/325 F about 20-25 minutes.
  6. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool down on a cake stand.

Apricot and crumble muffins
Serves 12 pieces:

  • 230 g / 8 oz flour
  • 1 packet cream of tartar (2 tsp)
  • 1 tsp cinnamon
  • 1 egg
  • 140 g / 4 oz sugar
  • 125 g 4 oz soft low-fat margarine
  • 225 g / 8 oz buttermilk
  • 1 cup (240 g / 8 oz) chopped apricots

Crumble topping:

  • 70 g / 2 oz flour
  • tsp cinnamon
  • 45 g / 1 oz sugar
  • 65 g / 2 oz soft low-fat margarine
  1. In a medium bowl mix flour, cream of tartar and cinnamon. (dry mixture).
  2. In another bowl beat the egg. Add sugar, margarine and buttermilk and mix everything (soft mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together. Add the apricots.
  4. Fill muffin pan with paper baking cups and fill the cake mixture into the baking cups.
  5. In a small bowl mix flour, cinnamon, sugar and margarine with your hands until you get crumbs. Divide the crumbs on the baking cups.
  6. Bake in a pre-heated oven at 160C/325 F about 20-25 minutes.
  7. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool on a cake stand.

Black forest Cherry muffins
Serves 8 square muffins

  • 1 jar (350 g / 12 oz) Morella cherries
  • 250 g / 9 oz flour
  • 1 packet tartar baking powder
  • 2 tbsp cocoa powder
  • 75 g / 3 oz 4 oz small chocolate drops
  • 1 egg
  • 140 g / 4 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 250 ml / 8 fl oz buttermilk

For moistening and decoration:

  • 12 tsp cherry juice or cherry brandy
  • chocolate coat
  • whipped cream
  • grated chocolate
  • sweet decoration cherries
  1. In a medium bowl mix flour, baking powder, chocolate drops and cocoa powder (dry mixture).
  2. In another bowl mix the egg with the sugar. Add margarine and buttermilk and mix all (soft mixture).
  3. Add the dry mixture to the soft mixture and mix everything together. Add the cherries very carefully.
  4. This time I used a muffin pan made of silicon, so you don't have to grease it.
  5. Fill the cake mixture into the baking cups and bake in a pre-heated oven at 160C/325F about 25-30 minutes. (My personal opinion: with this pan it took longer!)
  6. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool down on a cake stand. Make holes in the muffins with a tooth pick and sprinkle each with tsp of cherry juice.
  7. Decorate with whipped cream, chocolate icing, grated chocolate and cherries.

Blueberry and lemon Muffins
Serves 12 muffins

  • 260 g / 9 oz flour
  • 1 packet tartar baking powder
  • tsp cinnamon
  • tsp grated nutmeg
  • 1 packet ( 5 g / 1/8 oz) grated lemon zest for baking
  • 1 egg
  • 140 g / 4 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 250 g / 9 oz yoghurt
  • tsp liquid pure vanilla
  • 250 g / 9 oz blueberries
  1. In a medium bowl mix flour, baking powder, cinnamon, nutmeg and lemon zest (dry mixture).
  2. In another bowl mix the egg with the sugar. Add margarine, yoghurt and the liquid vanilla and mix everything (soft mixture).
  3. Add the dry mixture to the soft mixture and mix everything together. Add the blueberries carefully.
  4. Fill muffin pan with paper baking cups.
  5. Fill the cake mixture into the baking cups and bake in a pre-heated oven at 160C / 325F about 25-30 minutes.
  6. Leave the muffins in the muffin pan for about 10 minutes, then take out of the pan and cool down on a cake stand.

Berry Muffins
Serves 12 muffins

  • 9 Ballistos ( cookie bar with berry flavour)
  • 260 g / 9 oz flour
  • 1 packet tartar baking powder
  • 2 tbsp cocoa powder
  • 1 egg
  • 140 g / 4 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 150 g / 5 oz yoghurt with berry flavour
  • 100 g / 3 oz yoghurt
  • 150 g / 5 oz blueberries
  • 100 g / 3 oz mixed berries, defrost
  1. Crumble 5 of the cookie bars.
  2. In a medium bowl mix flour, baking powder, cocoa powder and crumbles (dry mixture).
  3. In another bowl mix the egg with the sugar. Add margarine and the 2 yoghurts (soft mixture).
  4. Add the dry mixture to the soft mixture and mix everything together. Add the berries carefully.
  5. Fill muffin pan with paper baking cups.
  6. Crumble the rest of the cookies.
  7. Fill the cake mixture into the baking cups and sprinkle with the crumble. Bake in a pre-heated oven at 160C / 325F about 25-30 minutes.
  8. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool down on a cake stand.

Lemon muffins
(low fat, low sugar)

Serves 12 muffins

  • 250 g flour
  • 1 packet cream of tartar
  • zest of a lemon
  • 1 egg
  • 8.75 ml ( tbsp + tsp) liquid sweetener
  • 1 packet vanilla sugar
  • 125 g soft low-fat margarine
  • 250 ml / 8 fl oz low-fat milk
  • 2 tbsp lemon juice
  1. In a medium bowl mix flour, baking powder and lemon zest (dry-mixture).
  2. In another bowl mix the egg with the sugar and the vanilla sugar. Add margarine, milk and lemon juice and mix all (soft-mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together.
  4. Fill muffin pan with paper bake cups.
  5. Fill the cake mixture into the baking cups and bake in a pre-heated oven at 160 C/325F about 25-30 minutes.
  6. Rest the muffins in the muffins pan for about 10 minutes, then keep out of the pan and cool down on a cake screen.

Mulled wine muffins
Serves 12 muffins

  • 280 g / 10 oz flour
  • 1 packet cream of tartar
  • 60 g / 2 oz ground hazelnuts
  • 1 tsp cinnamon powder
  • tsp ground cloves
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 1 egg
  • 140 g / 4 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 150 g / 5 oz sour cream
  • 125 ml / 4 fl oz red wine
  • 80 ml / 2 fl oz orange juice

glacé icing:

  • 120 g / 4 oz icing sugar
  • 2 tbsp red wine
  1. In a medium bowl mix flour, baking powder, nuts, cinnamon, clove, orange zest and lemon zest (dry-mixture).
  2. In another bowl mix the egg with the sugar. Add margarine, sour cream, red wine, orange juice and lemon juice and mix everything (soft-mixture).
  3. Add the dry-mixture to the soft mixture and mix together.
  4. Fill muffin pan with paper baking cups.
  5. Fill the cake mixture into the baking cups and bake in a pre-heated oven at 160 C/325F for about 25-30 minutes.
  6. Stand the muffins in the muffins pan for about 10 minutes, then take out of the pan.
  7. For the glacé icing mix icing sugar and red wine until smooth.

Grand Marnier muffins
Serves 12 muffins

  • 250 g / 9 oz flour
  • 1 packet cream of tartar
  • 70 g / 3 oz bittersweet/plain chocolate
  • zest of orange
  • 1 egg
  • 120g / 4 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 40 ml / 3 tbsp orange juice
  • 125 ml / 4 fl oz Grand Marnier
  • 150 g / 5 oz yoghurt

glacé icing:

  • 140 g / 4 oz icing sugar
  • 2 tbsp Grand Marnier
  • 1 tbsp orange juice
  1. Grate the chocolate in a mixer.
  2. In a medium bowl mix flour, baking powder chocolate and orange zest (dry-mixture).
  3. Inanother bowl mix the egg with the sugar. Add margarine, orange juice, Grand Marnier and yoghurt and mix everything(soft-mixture).
  4. Add the dry-mixture to the soft mixture and mix together.
  5. Fill muffin pan with paper baking cups.
  6. Fill the cake mixture in the baking cups and bake in a pre-heated oven at 160 C/325F about 25-30 minutes.
  7. Stand the muffins in the muffins pan for about 10 minutes, then take out of the pan.
  8. For the glacé icing mix icing sugar with Grand Marnier and orange juice.

Marble muffins
Serves 12 muffins

  • 280 g / 10 oz flour
  • 1 packet cream of tartar
  • 1 egg
  • 120g / 4 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 150 g / 5 oz sour cream
  • 160 g / 5 oz buttermilk
  • 45 g / 1 oz bittersweet cream (creamy chocolate like HERSHEY'S Syrup)
  • 40 g / 1 oz white chocolate, grated
  1. In a medium bowl mix flour and baking powder (dry-mixture).
  2. In another bowl mix the egg with the sugar. Add margarine, sour cream and buttermilk and mix everything (soft-mixture).
  3. Add the dry-mixture to the soft mixture and mix together.
  4. Divide the dough into 2 halves. Mix the chocolate cream into one half and the white chocolate into the other half.
  5. Fill muffin pan with paper baking cups.
  6. Fill the cake mixture alternately into the baking cups and mix to a pattern with a toothpick and bake in a pre-heated oven at 160 C/325F about 25-30 minutes.
  7. Stand the muffins in the muffins pan for about 10 minutes, then take out of the pan.

Plucking muffins
Serves 12:

  • 140 g / 4 oz flour
  • 2 tsp cream of tartar
  • 1 tbsp cocoa powder
  • 1 egg
  • 90 g / 3 oz sugar
  • 1 packet vanilla sugar
  • 65 g / 2 oz soft low-fat margarine
  • 160 g / 5 oz milk

Filling:

  • 150 g / 5 oz low-fat quark
  • 1 egg
  • 1 packet vanilla sugar
  • 45 g 1 oz sugar
  • 2 tbsp soft low-fat margarine
  • 40 g / 1 oz vanilla custard powder

Crumbles:

  • 70 g / 2 oz flour
  • 70 g / 2 oz sugar
  • tbsp cocoa powder
  • 60 g / 2 oz soft low-fat margarine
  1. Mix flour, baking powder and cocoa powder in a medium sized bowl (dry-mixture).
  2. Mix the egg with the sugar and the vanilla sugar. Add margarine and milk and mix everything in another bowl (soft-mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together.
  4. Filling: Mix all the ingredients until fluffy.
  5. Crumbles: Mix all the ingredients until crumply.
  6. Fill muffin pan with paper baking cups.
  7. Fill the cake mixture into the baking cups. Spread the filling on the cake mixture. "Pluck" the crumble onto the filling. Bake in a pre-heated oven at 160 C / 325F about 25-30 minutes.
  8. Rest the muffins in the muffins pan for about 10 minutes, then take out of the pan. They can be served warm.

Unfortunately my crumble stuck together. They don't look good in the photo but the muffins tasted delicious.


Plum and walnut muffins
Serves 12:

  • 180 g / 6 oz plums, chopped
  • 3 tbsp chinese plum wine
  • 250 g / 9 oz flour
  • 1 packet cream of tartar (3 tsp)
  • 60 g / 2 oz almonds, chopped
  • tsp cinnamon
  • 100 g / 3 oz marzipan, chopped
  • 1 egg
  • 140 4 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 225 g / 8 oz buttermilk
  • 12 tsp plum jam
  • 4 tbsp almonds, chopped
  1. Pour the plum wine on the plums.
  2. Mix flour, cream of tartar, almonds, cinnamon and marzipan in a medium bowl. (dry mixture).
  3. Beat the egg. Add sugar, margarine and buttermilk in another bowl and mix everything together. Add the plums with the juice. (soft mixture).
  4. Add the dry-mixture to the soft mixture and mix everything together.
  5. Fill muffin pan with paper baking cups and fill half of the cake mixture into the baking cups. Place 1 tsp of plum jam on each cake mixture. Fill the rest of the cake mixture onto the plum jam. Sprinkle with chopped almonds.
  6. Bake in a pre-heated oven at 160C / 325 F about 20-25 minutes.
  7. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool on a cake stand.

Cranberry and orange muffins
Serves 12:

  • 260 g / 9 oz flour
  • 3-4 tsp cream of tartar
  • 1 tsp orange zest
  • 100 g / 3 oz dried cranberries
  • 1 egg
  • 100 g / 3 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 125 g / 4 oz buttermilk
  • 125 g / 4 oz orange juice
  1. Mix flour, baking powder, orange zest and the cranberries in a medium sized bowl (dry-mixture).
  2. Mix the egg with the sugar. Add margarine and buttermilk and orange juice and mix everything in another bowl (soft-mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together.
  4. Fill muffin pan with paper baking cups.
  5. Fill the cake mixture into the baking cups.
  6. Bake in a pre-heated oven at 160 C / 325F about 25-30 minutes.
  7. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan. They can be served warm.

Apple and crumble muffins
Serves 12:

  • 260 g / 9 oz flour
  • 1 packet cream of tartar (3 tsp)
  • 1 tsp cinnamon
  • 150 g / 5 oz chopped apples
  • 1 egg
  • 140 g / 4 oz sugar
  • 125 g 4 oz soft low-fat margarine
  • 1 tsp Vanilla liquid extract
  • 250 g / 9 oz buttermilk

Crumble topping:

  • 45 g / 1 oz flour
  • 1 tsp cinnamon
  • 90 g / 3 oz sugar
  • 85 g 3 oz soft low-fat margarine
  • 60 g grated almonds
  1. Mix flour, cream of tartar, cinnamon and the apples in a medium bowl. (dry mixture).
  2. Beat the egg. Add sugar, margarine, vanilla and buttermilk in another bowl and mix everything (soft mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together.
  4. Fill muffin pan with paper baking cups and fill the cake mixture into the baking cups.
  5. In a small bowl mix flour, cinnamon, sugar, margarine and almonds with your hands until you get crumbs. Divide the crumbs on the baking cups.
  6. Bake in a pre-heated oven at 160C/325 F about 20-25 minutes.
  7. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool on a cake stand.

Pear and walnut muffins
Serves 12:

  • 250 g / 9 oz flour
  • 1 packet cream of tartar (3 tsp)
  • 40 g / 1 oz walnuts, chopped
  • 1 egg
  • 80 g / 3 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 200 g / 7 oz buttermilk
  • 125 / 4 fl oz pear juice
  • 2 pears, chopped
  1. In a medium bowl mix flour, cream of tartar and the walnuts. (dry mixture).
  2. In another bowl beat the egg. Add sugar, margarine, buttermilk and pear juice and mix everything (soft mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together. Add the chopped pears.
  4. Fill muffin pan with paper baking cups and fill the cake mixture into the baking cups.
  5. Bake in a pre-heated oven at 160C / 325 F about 20-25 minutes.
  6. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool on a cake stand.

Poppy and almond muffins
For 8 rectangular muffins or 12 round muffins:

  • 250 g / 9 oz flour
  • 1 packet cream of tartar (3 tsp)
  • 80 g / 3 oz grated almonds
  • 1 egg
  • 100 g / 3 oz sugar
  • 1 packet vanilla sugar ( 2 tsp)
  • 125 g / 4 oz soft low-fat margarine
  • 200 g/ 7 oz buttermilk

Filling:

  • 250 g / 9 oz Poppy Seed Filling ( e.g. Love 'N Bake Poppy Seed Filling 11 oz)
  • 3-4 grated almonds for Decoration
  1. In a medium bowl mix flour, cream of tartar and the almonds. (dry mixture).
  2. In another bowl beat the egg. Add sugar, vanilla sugar, margarine and buttermilk and mix everything (soft mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together.
  4. Fill muffin pan with paper baking cups and fill half of the cake mixture into the baking cups. Then divide the poppy seed filling on the mixture and cover with the rest of the mixture.
  5. Bake in a pre-heated oven at 160C/325 F about 20-25 minutes.
  6. Leave the muffins in the muffins pan for about 10 minutes, then take out of the pan and cool on a cake stand.

Muffins with chocolate balls
Serves 12:

  • 250 g / 9 oz flour
  • 3 tsp cream of tartar
  • 20 g / oz chopped almonds
  • 40 g / 1 oz ground hazelnuts
  • 30 g / 1 oz / grated dark chocolate
  • 1 egg
  • 120 g / 4 oz sugar
  • 125 g / 4 oz soft low-fat margarine
  • 250 ml / 8 fl oz milk
  • 12 chocolates with hazelnuts from Ferrero
    ( or any other chocolates with firm centres you like)
  1. Mix in a medium bowl flour, baking powder, almonds, hazelnuts and chocolate (dry-mixture).
  2. Mix in another bowl the egg with the sugar. Add margarine and milk and mix everything (soft-mixture).
  3. Add the dry-mixture to the soft mixture and mix everything together.
  4. Fill muffin pan with paper baking cups.
  5. Fill half of the cake mixture into the baking cups, place one chocolate in each of the cups and fill the rest of the cake mixture into the baking cups. Bake in a pre-heated oven at 160 C about 25-30 minutes.

Round hazelnuts biscuits
For about 7-8 baking trays:

  • 375 g / 13 oz flour
  • 125 g / 4 oz instant farina
  • 2 tsp baking powder
  • 250 g / 9 oz sugar
  • 1 packet of vanilla sugar
  • 3 drops of bitter almond oil
  • 2 eggs
  • 250 g / 9 oz butter
  • 250 g / 9 oz hazelnuts
  • cocoa powder
  1. Roast the hazelnuts on a baking tray in a pre-heated oven at 180C/350F for about 10 minutes. Put on a kitchen towel and rub the skin off. Then cut into quarters.
  2. Sieve the flour, cornstarch and baking powder. Make a depression in the middle. Add sugar, vanilla sugar, oil and eggs and mix with some of the flour.
  3. Add butter and nuts and cover with the flour and knead thoroughly.
  4. Shape long rolls of 2,5 cm / 1in diameter, roll in mixture of cocoa powder and sugar and cool in the refrigerator over night.
  5. Then cut in about 0.5-1cm / -in slices and lay on a baking tray. Bake at 175-200C/350-400F for about 10-15 minutes.

I would like to thank Mrs. Schreiber † for baking these wonderful biscuits.


Shortbread cookies Erika

  • 750 g / 25 oz flour
  • 250 g / 9 oz Mondamin (instant farina)
  • 500 g / 1 lb sugar
  • 500 g / 1 lb butter
  • packet of baking powder (1 tsp)
  • 4 eggs
  • 2 packets of vanilla sugar
  • 2 bottles of butter and vanilla essence
  1. Knead all ingredients to a mixture and stand over night.
  2. Fill the mixture in a mincer with a special part for shortbread cookies and form the cookies.
  3. Bake in a pre-heated oven for about 8-12 minutes at 180C/350F.

Cookies with hazelnuts and chocolate
For about 2 baking trays:

  • 125 g / 4 oz hazelnuts
  • 75 g / 3 oz butter
  • 1 egg
  • 125 g / 4 oz plain chocolate
  • tsp cinnamon
  • 1 pinch of cardamom
  • 1 pinch of clove
  • 125 g / 4 oz flour
  1. Roast the hazelnuts on a baking tray in a pre-heated oven at 180C/350F for about 10 minutes. Put on a kitchen towel and rub the skin off. Then grind in a mixer. Chop the chocolate in a mixer, too.
  2. Mix butter, sugar and the egg. Add the chocolate, nuts, spices and the flour. Knead thoroughly. Shape long roll of 4 cm diameter and cover with foil and cool in the refrigerator for about 1 hour.
  3. Then cut in about 6 mm slices and lay on a baking tray covered with baking paper. Bake at 175 C/350F for about 15-18 minutes.

Almond and nut cookies
For about 4-5 baking trays:

  • 300 g /11 oz butter
  • 150 g / 5 oz sugar
  • 200 g / 7 oz hazelnuts
  • 100 g / 3 oz almonds
  • 300 g / 11 oz flour
  • 1 packet vanilla sugar
  1. Roast the hazelnuts on a baking tray in a pre-heated oven at 180C/350F for about 10 minutes. Put on a kitchen towel and rub the skin off. Then grind in a mixer.
  2. Blanch the almonds with hot water and stand for about 10 minutes, throw the water away and blanch again with hot water and stand for another 10 minutes. Now you can peel the almonds very easily. Grind in a mixer.
  3. Mix butter, sugar and vanilla sugar. Add the hazelnuts and the almonds. Knead the flour thoroughly.
  4. Shape long roll of 3 cm/2 in diameter. Then cut into 1 cm/ in slices and lay on a baking tray covered with baking paper. Flatter with a fork.
  5. Bake at 175C/350F for about 8-10 minutes.

Salty biscuits

  • 200 g / 7 oz flour
  • 200 g / 7 oz grated old Gouda cheese
  • 200 g / 7 oz butter
  • 2 egg yolks
  • 1 egg
  • 2 tbsp kummel
  • 2 tbsp rough sea salt
  • 50 g / 2 oz peeled almonds
  1. Fill flour, cheese, chopped butter and the egg yolks into a big dish and knead with the kneading hooks of the mixer till firm. Wrap with foil and rest for 1 hour in the refrigerator.
  2. Roll the mixture with a little bit of flour out to a half centimetre high. Cut out shapes and lay on a baking tray with baking paper. Spread with a mixed egg.
  3. Sprinkle with kummel, salt and almonds and bake at 200C/400F for about 10 minutes. Eat before cold.
  • Special greetings to our neighbour Mrs. Schreiber †.

Muesli cookies
For about 16 pieces:

  • 200 g / 7 oz fruit muesli without sugar
  • 50 g / 2 oz butter
  • 1 egg
  • 1 tsp liquid sweetener
  1. Chop the muesli in the mixer roughly, roast in a saucepan without fat.
  2. Warm up the butter. Beat the egg and the liquid sweetener, add the muesli and the butter and place small blobs of mixture on a baking sheet covered with baking paper.
  3. Bake in a pre-heated baking-oven for about 12-15 minutes at 175C/350F.

Rum squares

Mixture:

  • 160 g / 5 oz butter
  • 4 eggs
  • 500 g / 1 lb sugar
  • 500 g / 1 lb flour
  • 60 g / 2 oz cocoa powder
  • 1 packet cream of tartar
  • 1 small cup of milk

Icing:

  • 500 g / 1 lb icing sugar
  • 200 g / 7 oz chocolate coating, grated
  • 375 ml / 13 fl oz rum
  • coconut flakes
  1. Mix all ingredients together for a dough. Spread on a greasef baking tray and bake at 180C / 350 F for about 30-40 minutes.
  2. Cool down and cut into squares.
  3. For the icing mix icing sugar, chocolate and rum and dip the squares in the icing. If you like roll these over coconut flakes.

I would like to thank my mother in law Erika for baking these wonderful biscuits.


Cornflake cookies
1 baking tray:

  • 100 g / 3 oz dark chocolate
  • 100 g / 3 oz milk chocolate
  • 100 g / 3 oz coconut oil
  • 40 g / 1 oz icing sugar
  • 200 g / 7 oz cornflakes
  1. Melt the chocolate and the coconut oil in a double boiler.
  2. Add the sugar and fold in the cornflakes.
  3. Place small blobs on tin foil and cool.

Lemon cookies
About 70 pieces:

  • 250 g / 9 oz butter
  • 150 g / 5 oz sugar
  • juice and zest of 1 organic lemon
  • 300 g / 11 oz flour
  • 100 g / 3 oz cornstarch
  1. Beat the butter with the sugar and the lemon zest with a mixer.
  2. Add flour, cornstarch and lemon juice and knead with the dough hooks. Fill the mixture into foil and stand in a cool place for about 30 minutes.
  3. Shape balls like haselnuts and flatten with a fork. Lay on a baking tray covered with baking paper.
  4. Bake in a pre-heated oven at 170C / 325-350F for about 15-20 minutes until light brown.

Baileys balls
About 20 pieces:

  • 1 bar of bitter sweet chocolate ( 100 g / 3 oz)
  • 1 bar of full-cream chocolate ( 100 g / 3 oz)
  • 50 g / 2 oz coconut oil
  • 100 ml / 7 tbsp Baileys Irish Cream Liqueur
  • 125 g / 4 oz chopped almonds
  • chopped almonds for decoration
  1. Melt the coconut oil and the chocolate in a double boiler, then add the Baileys and the almonds.
  2. Cool until it is a shapable mass and shape balls.
  3. Roll in the almonds and keep in the refrigerator.

Jeff's Brownies
About 20 Brownies:

  • 12 oz butter
  • 4 cups chocolate chips
  • 6 eggs
  • 2 cups sugar
  • 2 cups flour
  1. Pre-heat the oven to 350F.
  2. Melt butter and chocolate chips.
  3. Whip eggs and sugar until lemon yellow.
  4. Add chocolate to egg/sugar mixture, stir in with whisk
  5. Stir in the flour.
  6. Pour into oven tray covered with paper and bake 30-35 minutes.
  7. Cut into about 20 Brownies.

Marzipan cookies
About 30 pieces:

  • 15 almonds
  • 150 g / 5 oz icing sugar
  • 400 g / 14 oz marzipan
  • 30 g / 1 oz cornstarch
  • 2 eggs
  1. Blanch and peel the almonds and cut lengthwise.
  2. Separate egg yolks and egg whites and beat the egg white until stiff.
  3. Sieve the icing sugar. Chop the marzipan. Mix the sugar with the marzipan and the starch. Add the egg whites.
  4. Place small blobs of mixture on a baking sheet covered with baking paper, leave space between.
  5. Brush with the egg yolk and cover each with a half almond.
  6. Bake in a pre-heated baking-oven for about 15 minutes at
    170-175C/325-350F.

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