1. For the dough, combine the flour, sugar, and salt in a large mixing bowl. Add the cold butter in small cubes and work it in quickly with your hands until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. Add the cold water and apple cider vinegar, then bring everything together with your hands until a rough dough forms. Shape it into a rectangle on your work surface, cut it into four equal pieces, stack them on top of each other, gently press together, and wrap the stack in plastic wrap. Chill in the fridge for about 45 minutes.
2. Meanwhile, wash the rhubarb thoroughly, peel if necessary, and cut it into finger-length pieces. Depending on your preference, slice them into thin strips or slightly thicker chunks. Toss the rhubarb in a bowl with cornstarch and powdered sugar, then set aside. Wash and hull the strawberries, then slice them as well.
3. Next, prepare the almond cream. Cream the soft butter and sugar until light and fluffy, then add the egg, salt, vanilla extract, and ground almonds. Mix until smooth and set aside.
4. Preheat the oven to 200 °C / 392 °F. Remove the chilled dough from the fridge, let it rest briefly on a floured surface, then roll or press it out into a large, rustic circle using short movements. Don’t worry if the dough tears slightly, this is typical for shortcrust pastry and can be patched with leftover scraps. Gently roll the dough around your rolling pin and transfer it to a baking sheet lined with parchment paper.
5. Spread the almond cream evenly over the dough, leaving a border of about 8 cm (3 inches) all around. Distribute the prepared fruit over the almond cream, then fold the edges of the dough over the filling and press them down gently. Brush the crust with oil or a beaten egg, sprinkle with sliced almonds and a bit of sugar, and bake the galette for about 40 minutes, or until golden brown.
6. Serve best while still slightly warm paired with a scoop of ice cream, whipped cream, or vanilla sauce. I used pistachio ice cream, which pairs beautifully with the almond cream and the tart rhubarb.

1. In a small saucepan, heat the cream with the sugar, vanilla extract, and half of the milk until it comes to a boil. In a separate bowl, whisk together the cornstarch, egg yolk, and remaining milk. Slowly pour the starch mixture into the boiling cream while whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely. Set aside for later.
2. Gently warm the milk to 38°C / 100°F and stir in the yeast and 1 tablespoon of the sugar. Let it sit for a few minutes until slightly foamy. In a large mixing bowl, combine the flour, remaining sugar, egg, soft butter, and salt. Add the yeast mixture and knead for about 10 minutes until you get a smooth, soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let rise in a warm spot for 90 minutes.
3. Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
4. Once the dough has risen, knead it briefly and divide into 12 equal balls, about 80g / 3oz each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes.
5. Use your thumbs and press in the middle of the dough ball to form kind of a bowl shape that is going to be filled each with 1 tablespoon of vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
6. Preheat the oven to 180°C / 350°Ft. Sprinkle the chilled streusel generously over the buns and bake for about 55 minutes, or until golden. Serve slightly warm or fully cooled—both are delicious. Finish with a dusting of powdered sugar before serving.

1. Preheat your oven to 175°C / 350°F fan-assisted. Fill a deep baking tray or baking dish, large enough to fit your springform, with water. The water should come about halfway up the sides of the springform pan. Set aside.
2. Carefully twist apart the Oreo cookies and remove the cream filling. Place the cookies in a food processor and pulse until crumbly. Melt the butter in the microwave or in a small saucepan and add it to the cookie crumbs. Mix for about 20 seconds until combined and crumbly. Press this mixture into the bottom of the springform and set aside.
3. In a large mixing bowl, whisk the cream cheese until smooth. Add the sugar and beat until well combined. Mix in the crème fraîche and vanilla extract. Beat in one egg until just combined, then add the second egg and mix until just incorporated. Avoid overmixing to prevent adding too much air to the batter.
4. Pour the cream cheese filling over the cookie crust in the springform and spread evenly. Place two sheets of aluminum foil on a flat surface and put the springform pan in the center. Fold the foil up around the edges of the pan to prevent water from getting in during the water bath. Place the pan in the water bath and bake on the middle rack of the oven for about 40 minutes. The cheesecake should be set at the edges and slightly wobbly in the center, with no cracks on top.
5. While the cheesecake bakes, prepare the lime curd. Zest the limes and place the zest in a small saucepan. Juice the limes and add the juice, along with the sugar, to the pot. Bring to a simmer over medium heat, then gradually add the butter, stirring until melted. Finally, stir in the cream and bring to a boil. Remove from heat. In a small bowl, mix cornstarch and 1.5 tablespoons of water until smooth, then add to the lime mixture. Bring to a boil while stirring, set aside and then let it cool for a bit.
6. After 40 minutes, turn off the oven and open the door completely. Leave the cheesecake in the cooling oven for 20 minutes to prevent cracking from temperature shock.
7. The lime curd should be quite firm by now. Stir in about 4-5 tablespoons of cold water until creamy but not too runny. Add more water if needed. Set aside to cool completely.
8. After 20 minutes, remove the cheesecake from the water bath, discard the foil, and run a sharp knife around the edge to loosen it from the springform. Leave the springform ring on and let the cheesecake cool to room temperature.
9. Once the cheesecake has cooled, gently spread the lime curd on top. Refrigerate for at least 6 hours or overnight. I know it’s a long wait, but it’ll be worth it 😉 Enjoy your cheesecake!

1. Preheat your oven to 135°C / 275°F.
2. Grease your baking pan with a teaspoon of butter and set it aside.
3. In a medium bowl, whisk together all the dry ingredients: rice flour, sugar, matcha powder, and baking powder.
4. In another medium bowl, combine the wet ingredients: oat milk, coconut milk, and vanilla extract. Whisk these together well.
5. Slowly add the wet ingredients to the dry, mixing until you have a smooth, creamy batter.
6. Pour the batter into the greased pan, smoothing it out to an even layer, and bake for about 70 minutes.
7. Once done, take the brownie out of the oven and let it cool completely. As it cools, it will sink slightly and the surface will dry out, but it will become deliciously gooey.
8. For the topping, fill a small pot with water and bring it to a simmer, then take it off the heat. Break the white chocolate into small pieces and place them in a small metal bowl. Set this bowl over the simmering water pot to melt the chocolate, stirring until smooth. Add a teaspoon of coconut oil, mix well, then pour the melted chocolate over the cooled brownie. Let this cool down again.
9. I got a bit impatient and cut into the brownies too soon while the chocolate was still soft – it was a bit messy, but I wasn’t mad about it! Once everything is fully set, cut the brownie into 9 even squares and enjoy.

PREPARATIONS

• Prepare your baking dish by lining it with parchment paper or lightly greasing it. Set aside.
• Preheat the oven to 175°C (350°F).

INSTRUCTIONS

• For the shortbread layer: Whip butter and sugar on high until light and fluffy. Then add flour and salt and mix with a spatula to form a dough. Press the dough into your prepared baking dish and distribute evenly. Prick the dough with a fork to keep it flat while baking. Bake for about 12 minutes, until just lightly golden.
• Meanwhile, prepare the brownie batter. In the microwave or a small pot, melt the butter and set aside to cool. In a bowl, whip eggs and sugar until light and fluffy. Add the cooled butter, cocoa powder, and vanilla extract to the egg-sugar mixture. Mix everything into a creamy batter. Then add flour and salt, mixing only until no flour streaks are visible.
• Remove the shortbread base from the oven and spread the brownie batter over it. Bake for an additional 15 minutes.
• While that bakes, prepare the ganache. Finely chop the chocolate and place it in a medium-sized bowl. Then, in a small pot, heat the cream until it starts to steam or simmer lightly. Pour the hot cream over the chocolate and let it sit for a few minutes, then stir slowly until all the chocolate has melted. Place the ganache in the refrigerator.
• Remove the brownies from the oven and let them cool completely.
• Once the shortbread brownies are completely cool, pour all the ganache over them and refrigerate again until the ganache sets, about 4-5 hours. I used milk chocolate in equal parts with cream, so it takes a bit longer than usual. You can speed up the process by doubling the amount of milk chocolate or substituting milk chocolate with dark chocolate.
• Once the ganache is firm, cut the brownies into 9-12 equal pieces and optionally garnish with grated chocolate. Enjoy your piece of happiness.

1. Preheat the oven to 175°C (350°F)
2. Line a rectangular baking dish with parchment paper.
3. Melt 80g (1/3 cup) butter in the microwave or in a small saucepan.
4. Toss the blueberries in a small bowl with 1 tablespoon of flour until all the blueberries are coated with flour.
5. For the crumble, mix together in a medium-sized bowl 50g (1/4 cup) white sugar, 50g (1/4 cup)softened butter, and 100g (1/2 cup) flour until small crumbs and larger clumps form. Set aside.
6. Zest the lemon and then halve the lemon.
7. In a medium-sized bowl, mix together flour, baking powder, and salt and set it aside.
8. In a large bowl, whisk together melted butter, 2 eggs, sugar, vanilla extract, juice from half a lemon, and 1 tablespoon of lemon zest.
9. Add the flour mixture and yogurt to the butter-egg mixture and mix just until they start to come together. Now add the blueberries and stir only until no flour is visible.
10. Pour the batter into the baking pan, sprinkle the crumble over the top, and bake for 55 minutes. You can check if it’s done by inserting a clean knife or a skewer into the cake – if it comes out clean, the cake is ready. Let the cake cool on a wire rack.
11. Once the cake has cooled, in a small bowl, prepare the glaze. For this, mix 60g (0.5 cup) of powdered sugar, juice from the other half of the lemon, and 1/2 teaspoon of vanilla extract. The glaze should be creamy. You can thicken it by adding more powdered sugar or thin it by adding more lemon juice or milk. Spread the glaze over the cake and let it set for a few minutes.

1. Preheat the oven to 176°C (350°F)
2. Use a mortar and pestle to grind the cloves.
3. Grease the cake pan with 1 teaspoon of butter.
4. Peel the carrots and grate one half of the carrots coarsley and the other half into thin shreds.
5. Sift flour, cinnamon, cloves, and baking soda through a sieve into a medium-sized bowl. Grate 1/4 teaspoon of fresh nutmeg into it. Set aside.
6. In a large bowl, mix sugar, oil, and vanilla extract. Then add the eggs and beat everything together briefly.
7. Next, gradually add the flour mixture and stir well. Finally, fold in the carrots.
8. Pour the batter evenly into the cake pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan on a rack for about 60 minutes, then invert it onto a cake stand or plate.
10. Meanwhile, prepare the frosting. Using a hand mixer, beat cream cheese and butter until fluffy and firm. Gradually add powdered sugar and vanilla extract, continuing to beat until it reaches a firm consistency. Take 1-2 tablespoons of the frosting and put them into two small separate bowls.
11. Once the cake is cool, spread the frosting over the cake and smooth it out.
12. Now color the remaining frosting in the two small bowls with green and orange food coloring to the desired intensity. Fill each colored frosting into a small plastic bag and cut a tiny opening in the corner of each bag. Then, with very light pressure, draw the carrot design on the white frosting. Keep the cake in the fridge until serving.