• Marshmallow Cupcakes

    by Constanze

    To make these marshmallow cupcakes, I updated and tweaked my old marshmallow fluff recipe. This version is much stabler and can be used for all kinds of things: as a topping or filling, you can coat it with chocolate to make flødeboller, stuff it between a couple of cookies, or whatever. Endless possibilities.

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  • Rhubarb Muffins with Streusel Topping

    by Constanze

    If you ever come to Germany you’ll find a lot of people going crazy over rhubarb and (white) asparagus. You probably won’t understand it. So here’s why: we only get to eat these two vegetables for a short time.

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  • Rhubarb Cheesecake

    by Constanze

    This cake has a creamy cheesecake layer, a flaky and crispy crust, and a lovely, slightly tart rhubarb topping. It’s lovely for a spring garden party because it looks quite elegant, I think. But of course you could also just eat it on your couch as a treat to yourself. If you don’t have rhubarb, you could choose another kind of fruit. Berries would be best here.

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  • Vegan Milk Bread

    by Constanze

    This bread such an amazing flavour and a crumb that is airy and incredibly soft. The texture reminds me of cotton candy. Also, it’s how I remember really good brioche.

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