Sometimes we have a sweet tooth but don’t feel like baking. Thank goodness there are no-bake desserts! Search your drawers for coconut, a can of condensed milk and chocolate and you have the basic ingredients for no-bake coconut-almond cubes. Here we go!

Unbaked coconut-almond cubes

What we will need:

for the crust:

• 200 g butter biscuits
• 100 g chopped almonds
• 100 g melted butter
• 1 tbsp maple syrup

for the frosting:

• 300 g chocolate
• 300 ml whipping cream
• 2 tbsp vanilla extract
• 2 pinches salt

for the cream:

• 300 g shredded coconut
• 1,5 cans sweetened condensed milk
• 2 tbsp rum

How we will proceed:

1. For the crust, crush the biscuits into small pieces in a bowl with the palms of your hands. Add the almonds chopped to a similar size and mix together.

2. Pour in the melted butter, maple syrup and work into a sticky mixture.

3. Using your hands, press the dough into the bottom of a smaller baking tray (20x30cm) that you have lined with baking paper so that the corners of the paper overhang the edges of the tray, allowing you to easily lift out the finished dessert for final cutting.

4. Use half of the ingredients to make the first batch of chocolate icing: heat the cream and just before the boiling point, turn off the heat. Add the chopped chocolate, vanilla and a pinch of salt. Stir until you get a glossy chocolate mixture, which I pour over the crust.

5. Refrigerate the tin for about 30 minutes.

6. Then, on top of the solidified chocolate, spread the cream that you obtained by simply mixing the condensed milk, coconut and rum. Smooth the surface beautifully and refrigerate the cake again for 30 minutes.

7. Finish with a second, freshly prepared, chocolate glaze and refrigerate again for the final set – at least two hours.

8. Remove the cake from the tin by the corners of the paper and cut into the desired size cubes with a knife dipped in hot water. Each cube can be decorated with a pinch of shredded coconut.

Good taste!

If you’re interested in this recipe for no-bake coconut-almond cubes, please share it with your friends!

The cake is unusual in that it is made in a mould designed for bread, so it gets a new unusual dimension. Does this recipe appeal to you? Let’s make this three-colour cake with sour cream together.

Great bundt cake with cream:

What we will need:

• 3 pcs of eggs
• 100 g crystal sugar
• 250 ml sour cream (non-fat)
• 3/4 bag of baking powder
• 250 – 270 g semi-coarse flour
• pinch of salt
• cocoa, caramel and vanilla pudding

How we will proceed:

1) Start by whisking the egg yolks with the sugar and cream. Add the flour and baking powder a teaspoon at a time, alternating with the egg yolks. Finally, carefully add the beaten egg whites.

2) Divide the resulting mixture into 3 parts. Now add one pudding to each part. Mix thoroughly.

3) In the next step, prepare the bread mould. Grease and sprinkle it. Place the cocoa dough in the mould first. Sprinkle the cocoa through a sieve, followed by the vanilla dough, which is again sprinkled with cocoa. Finally, put the caramel dough.

4) Bake at 170 degrees until golden brown. Test with a skewer, but as soon as the cake cracks, like in the picture, we’re done!

Good taste!

A balanced breakfast is the best start to the day. A good proportion of protein, healthy fats and, of course, vitamins in the form of fruit and vegetables is recommended. However, sometimes we can also indulge in a “cheat day” where we don’t punish ourselves for unnecessary carbohydrates. Make these French toast with strawberries for a satisfying and filling meal.

Stuffed French toast with fruit

What we will need:

• 4 slices of bread (white toast, sandwich, …)
• 2 eggs
• 2 tbsp milk
• 1 packet vanilla sugar
• 1/4 KL cinnamon
• 1 pinch salt
• a little butter and oil

Filling:

• 100 g cream cheese
• 1 tbsp sour cream
• 2 tbsp icing sugar
• 100 g fresh strawberries

How we will proceed:

1. Mix the cheese, sour cream and sugar and spread it on one slice of bread from each pair.

2. Clean, rinse and slice the strawberries and place them on top of the cream cheese (save the rest for garnish).

3. Close the toasts with clean slices of bread.

4. In a bowl or deep plate, whisk together the eggs, vanilla sugar, milk, cinnamon and a pinch of salt.

5. Coat the filled toasts on both sides in the egg mixture and fry them in a hot frying pan (with a little butter and oil) on both sides until golden brown.

6. Garnish with the remaining strawberries and serve sprinkled with icing sugar or drizzled with maple syrup or honey.

Good taste!

Share this recipe for stuffed French toast with strawberries with your friends! Also try the recipe for Delicious Banana Fritters!

Today we show you a quick and easy dessert in the form of sweet bananas hidden in crispy puff pastry. And as an added bonus, chocolate and nuts. So who can resist? Here we go!

Bananas in puff pastry with chocolate and nuts

What we will need:

• 1 pack rolled puff pastry
• 1 packet vanilla sugar
• 4 pcs banana
• 50 g walnuts
• 50 g dark chocolate
• 1 tbsp butter
• 1 egg for spreading

How we will proceed:

1. Preheat the oven to 190 °C and line a baking tray with baking paper.

2. Spread out the rolled puff pastry, sprinkle with vanilla sugar and gently press it into the pastry with a rolling pin. Then cut the pastry into 4 equal strips.

3. Peel the bananas and wrap each one with the puff pastry. Place them on a baking sheet, brush with egg wash and bake in a preheated oven for about 15 minutes.

4. Meanwhile, put the butter and chocolate in a small saucepan. Let it melt, stirring constantly. Toast the nuts in a dry pan.

5. Let the baked bananas cool slightly. Then drizzle with chocolate and sprinkle with walnuts. Serve immediately.

6. Our tip: The bananas will also taste great with whipped cream or a scoop of vanilla ice cream.

Good taste!

If you’re interested in this recipe for bananas in puff pastry with chocolate, please share it with your friends! Also try the recipe for Banana Puff Pastry Muffins with Chocolate: Easy and quick to prepare.

Pancakes are a rewarding dessert on days when we don’t feel like baking pies. For the batter, simply mix eggs, milk, flour and a little sugar and the rest depends on your imagination and food supply. In the following lines we will give you inspiration for delicious pancakes with peaches and unusual cinnamon syrup.

Pancakes with peaches and cinnamon syrup

What we will need:

pancake batter:

• 2 cups whole milk
• 1 cup plain flour
• 2 eggs
• 1 packet vanilla sugar
• 1 pinch salt
• a little oil for frying
• a little butter for frying

peaches in syrup:

• 5 pcs larger peaches
• 4 tbsp granulated sugar
• 80 ml water
• 1 pk cinnamon (cinnamon stick)
• 2 pcs cloves

How we will proceed:

1. Syrup: Put the sugar in a saucepan, cover with water and add the cinnamon stick and whole cloves. If you don’t have whole cinnamon on hand, you can substitute ground cinnamon ( ½ KL).

2. Bring the ingredients to the boil, and when the sugar has dissolved and the syrup is transparent, turn the heat down to low and reduce for about 5 minutes.

3. Then add the diced peaches to the fragrant syrup and simmer together for about 3 minutes. Briefly, so that the peaches do not lose their shape and colour. Take it out and pour it into a bowl to cool the mixture faster. You may/may not fish out the cinnamon stick and cloves.

4. Pancakes: whisk the milk with the whole eggs, sugar and salt. Finally, stir in the flour with a whisk until a thin pancake batter forms.

5. Our tip: The ingredients for the pancakes can be blended in a blender to make them 100% lump-free. Or strain the batter through a thick sieve after mixing.

6. Fry the pancakes in a mixture of hot oil (about 1 tbsp per pancake) and butter (1 tbsp per pancake) on both sides until golden brown.

7. Fold the hot pancakes into quarters and place them on a serving dish or larger plate.

8. Arrange the peaches on top, pour the syrup into the sauce pan and top each serving to taste.

Good taste!

If you are interested in this recipe, please share it with your friends! Get also inspired by the recipe for Grandma’s dessert with cinnamon cream and cherries!

Looking for a tasty no-bake novelty for your afternoon coffee? Then you’ve come to the right place! Today we’re going to make fantastic coconut rolls filled with sponge cake. Preparing this treat is very easy thanks to the attached photo recipe and video instructions!

Are you starting to salivate already? So put on your chef’s hat, grab your cooker and let’s make these fantastic coconut sponge rolls together!

Coconut rolls filled with sponge cake:

What we will need:

• 1 l milk
• 200g plain flour
• 80 g crystal sugar
• 100 g butter
• 5 ml vanilla essence
• 250 g coconut
• 150 g sugar (caramelising)
• 100 g hazelnuts
• 150 g whipping cream
• long biscuits
• 150 g condensed milk

How we will proceed:

1. Start by preparing a baking sheet. Spread the coconut on the bottom.

2. Start cooking the milk, sugar, flour and van essence over a low heat. Keep stirring.

3. After a while, add the butter and keep cooking, stirring until nicely melted. Then set aside.

4. In the next step, let the sugar dissolve.

5.  Next, add the nuts and simmer (caramelize) in the sugar.

6. Next, place the nuts in the refrigerator for 60 minutes.

7. After the time has elapsed, place in a blender and blend.

8. Mix the blended nuts with the milk cream.

9. Then spread the cream on the coconut and smooth it thoroughly.

10. Spread the whipped cream on top of the smoothed cream. Smooth again thoroughly.

11. Then divide the cake into 9 equal sized squares.

12. Now dredge the long biscuits in the boiled condensed milk.

13. Place biscuits on individual cut squares.

14. Start scrolling.

15. Finally, you can decorate the top with crushed nuts.

VIDEO INSTRUCTIONS FOR COCONUT ROLLS:

This delicious honey delicacy “ALBINITA” is perfect for afternoon coffee. It really tastes great and we can’t wait to make it again. Prepare this delicacy and you will see that you will not regret it. Enjoy your time together a little more and treat yourself to something sweet too

Honey delicacy “ALBINITA”:

What we will need:

For the dough:

• Smooth flour 550 g
• 1 egg
• Sugar 150 g
• Butter 60 g
• Milk 3 tablespoons
• Honey 3 tablespoons
• Baking soda 1 teaspoon

For the cream:

• Semola 150 g
• Sugar 570 g
• Milk 600 ml
• Butter 250 g
• 1 lemon
• Vanilla sugar 1 sachet
• Sour cream 1 tablespoon

How we will proceed:

1. First, prepare the dough. First, beat the eggs in a bowl suitable for a water bath, add the sugar, butter, baking soda, milk and honey. Mix all the ingredients thoroughly and place in the water bath. Heat and stir continuously until the ingredients combine and thicken to a creamy consistency. At this point, remove the bowl from the water bath and gradually add the flour, stirring constantly. When the dough is firm, turn it out onto a floured work surface, work it lightly with your hands and divide it into 4 equal parts. Then roll each of them out into a thin rectangular sheet the size of a baking tray.

2. Line the baking trays with baking paper, place the sheets of dough on them and prick them with a fork so that they do not tend to swell during baking. Place the pastry sheets in an oven preheated to 180 °C for about 5 to 6 minutes. Do not bake them longer as they tend to burn quickly. Leave the baked sheets to cool.

3. Pour the milk into a saucepan, bring to the boil and add the vanilla sugar, grated lemon zest and sugar. Continue to cook, stirring constantly, gradually adding a measured amount of semolina. Cook until a thick cream forms. Remove from the heat and leave to cool.

4. In another bowl, beat the butter and add a tablespoon of sour cream and the lemon juice. Mix well.

5. Place the first sheet of pastry on a tray and pile half of the cooked cream on top. Place the second sheet of pastry on top, spread the buttercream and lemon juice over it, then the third sheet and the rest of the cream and the last sheet on top. Put the cake in the fridge overnight to set and sprinkle the surface with icing sugar before serving.

Good taste!

Experience the delightful fusion of citrus zest and creamy indulgence with our Orange Tiramisu in a jar! Prepare to be captivated at first sight, and let the irresistible flavors win you over with every blissful bite.

Orange tiramisu in a glass

What we will need:

• 200 g long shortbread biscuits
• 15 cl coffee
• ground cinnamon
• 200 ml whipping cream
• 1 packet vanilla sugar
• 250 g mascarpone
• 250 g soft cottage cheese
• 3 tbsp orange liqueur
• zest of 1/2 orange
• 1,5 tbsp icing sugar
• 100 g dark chocolate

How we will proceed:

1. Crush the biscuits, stir in a pinch of ground cinnamon and add the coffee. Whip the whipping cream with the vanilla sugar.

2. Place the mascarpone, cottage cheese, orange liqueur, orange zest and icing sugar in a bowl. Mix everything together well. Then gently fold the whipped cream into the cream.

3. Prepare 4 dessert glasses and layer the biscuits, cream and grated dark chocolate. Always finish the dessert with a chocolate layer.

4. Finally, garnish with orange zest and refrigerate for at least an hour.

5. Our tip – you can also use orange-flavoured dark chocolate.

Share this orange tiramisu recipe with your friends too! Get also inspired by the recipe for Fantastic No Bake Chocolate Cake ready in 30 minutes – You will fall in love with this dessert after the first taste!