Chocolate-rapsberry birthday cake

I made this cake for my dear older sister's birthday, I'll publish the recipe later :)

Red currant and raspberry sponge cake

The garden is full of red currant and raspberries and luckily the family loves sour fruits so this is why this very easy sponge cake was born last week. I found a perfect sponge cake recipe on the internet once and it is practically impossible to mess it up. Before that my sponge cakes were never really good but with this recipe you can always make a perfect one without baking soda. The only flaw of it could be that it's a little bit dry because the recipe doesn't include any butter but you can always add some, according to your taste.

Ingredients 

• 6 eggs
• 25 dkg of plain flour
• 12 dkg of sugar
• 2 teaspoons of vanilla extract or flavour
• red currrant and raspberries

When you make a sponge cake, always use cold eggs! Separate the eggs. Beat the whites up with the sugar until it's firm enough. This is the most important movement in making a sponge cake, because if you beat the whites up with the sugar in it, it's gonna be much firmer. This way the sponge cake won't collapse in the oven and it will rise nicely. Stir the yolks with the vanilla extract and if you want to, this is the time to add the lukewarm butter too. Pour this mixture onto the beat up egg whites and give it a careful stir. Then you will have to sift the flour into the whites and stir it very carefully, just until it's homogenous. Line some baking paper into an oven pan (that has at least 6 cm high sides) and pour the mixture into the pan. Put the fruits on top and put it in the oven at 160 deg Celsius for about 35-40 minutes. When it's done, let it cool down in the oven so that it doesnt't collapse.

Heart shaped muffins with raspberries

As a gift from my family, I got this heart shaped silicone muffin pan and of course, I couldn't resist, I had to try it out.

Ingredients for 24 pieces:

• 25 dkgs of fresh cheese
• 15 dkgs of sugar or some kind of sweetener that gives the same amount of sweetness 
• zest of one lemon and juice of half a lemon
• 15 dkgs of plain flour 
• 1 packet of baking powder 
• approx. 2 dls of milk
• 2 eggs 

Combine the fresh cheese with the lemon juice, the zest and the milk and stir until it becomes this smooth cream. Add the sweetener and taste it, because if not sweet or sour enough, you will have to add some more lemon juice or sugar/sweetener. Now it's time to whisk the eggs into the mixture, and give it a good stir again. Measure the flour and mix it with the baking powder before you combine the wet and the dry elements. The flour mixture goes into the cheese cream, and if it's too thick after a thorough stir, you can add some more milk. Get the muffin pan and fill the heart shapes with the muffin dough. I usually bake them on a low heat, at 160 degrees Celsius for about 25 minutes.

You can make a thicker vanilla custard with store bought vanilla pudding mix or from scratch.