Slagroomtaart - Dutch cream cake 4

A slagroomtaart is probably the most popular Dutch birthday cake there is. Want to make your own Dutch cream cake? It is so easy! In this recipe I will tell you exactly how to bake the cake, fill it and decorate it.

Slagroomtaart recipe

I made my first cream cake in 2015, several years ago now. Its recipe has not been published on the blog until today, but has been in my first baking book since 2016. I have been asked for my cream cake recipe quite often.

Fortunately, I know that many home bakers had my book at home and could just make the cake, but now it’s time to share this delicious cream cake on the blog!

About the cake base

The cake base of a slagroomtaart is very light and airy, we also call it ‘biscuit’ or ‘kapsel’. Think sponge cake or chiffon cake. you could use some lemon zest or spices to have some extra flavor in the cake.​

We use this cake base for a lot of Dutch cake recipes, but the cream cake is definitely the most popular one. In this video, you can see how soft and fluffy the cream cake is:

Slagroomtaart - Dutch cream cake 2

Dutch Cream Cake Filling

The base of the cream cake is filled with jam and whipped cream. Optionally, a syrup can be brushed on the cake layers to moisten the cake or add flavor. If you make the cake several days in advance, there is a chance that the cake will get a little dry. The syrup prevents this.

When I make this whipped cream cake for special occasions, I usually make it the night before and don’t use the trembler syrup. Usually friends and family eat the whole cake and there are no leftovers.

And then a little bit more about the cake filling, the jam I mean. If you want to go for the classic flavors, you choose strawberry jam. For the cake in the picture, I had chosen a jam made from several kinds of red fruits, but you can basically use any jam you like.

For the whipped cream I use just normal whipping cream as there aren’t a lot of options in the Netherlands, but if you have access to heavy cream that’s an even better option.

Slagroomtaart - Dutch cream cake 5

Decorating the Cake

To decorate the cake, use hazelnut bresilienne (also known as nougatine). These are toasted pieces of hazelnut with a caramelized layer of sugar around them. Not only beautiful for decoration, but also incredibly delicious. For a change of pace, you can substitute other types of nuts for the crunchy topping. Pecans, for example, are a good substitute.

Another way to decorate a whipped cream cake is to pipe swirls of whipped cream onto the top of the cake and then stick pieces of fresh fruit into them. Kiwi or tangerine slices really belong here. For this version I used kiwi and strawberry, delicious!

Optionally, you can use chocolate decorations (bought or homemade) to further decorate the cake. Or you can order a festive and edible photo print online and stick it on the cake.

How do I cover the cake with whipped cream?

After you’ve filled and stacked the cake layers, it’s time to decorate the sides and top of the cream pie with whipped cream. You can use a piping bag or a spatula, whichever comes easiest. Use the spatula to spread the whipped cream evenly on the outside of the cake. Be sure to save some whipped cream for the swirls on top of the cake.

For the side of the cake, it can be helpful to use a spatula in conjunction with a rotary spatula. You hold the spatula in one place while you gently rotate the turntable.

Finally, decorate the top of the cake with swirls of whipped cream. Fill a pastry bag with the whipped cream and choose a nozzle of your choice (I used a large star nozzle) and hold your piping bag straight over the cake as you start to spray the tufts.

Slagroomtaart - Dutch cream cake 3

Freezing a cream cake

I do not recommend freezing a cream cake. The whipped cream will dry out and won’t taste as good. However, you can make the sponge layers well in advance and freeze them in an airtight container for up to three months. You can also make the jam and nougatine well in advance and store them until you are ready to make the cake.

That way, you have the cake pieces ready to go, and all you have to do is whip the cream and assemble the cake. It saves time!

Questions about Dutch cream cake

How far in advance can I make the cream cake?

I prefer to eat a whipped cream cake the same day or the day after. Whipped cream generally doesn’t get any better, but you can store the cake in the refrigerator for 2-3 days.

Can I make a square cake?

Of course you can! In fact, you can use any shape, round, square or rectangular. I used this round pan for the recipe below, but square pans are also available. Just make sure you get the right size.

You can use the ‘Convert Recipe’ button in the recipe card below to convert the recipe to fit any size pan of your choice.

Can I leave out the nougatine?

Nougatine adds a nice crunchy element to a whipped cream cake, which is necessary because the biscuit, jam and whipped cream are soft in texture. So I would not simply omit the hazelnut bresilienne, but rather replace it. For example, toasted almond slivers, sprinkles or crumbled cookies.

How many eggs do I need to make 175 grams?

A medium egg weighs 50 grams on average, so you’ll need about 4. Beat the eggs and then weigh the mixture on the scale until you have 175 grams.

Slagroomtaart - Dutch cream cake 1

 

cream cake recipe

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Slagroomtaart recipe (Dutch cream cake)

Here's my recipe for an authentic Dutch cream cake (slagroomtaart). It's a light and airy cake, filled with jam en whipped cream. And don't forget the caramelized hazelnut pieces on the side.
Servings: 10 -12 servings

Ingredients

Cake Base

  • 175 grams of eggs
  • 100 grams sugar
  • 6 grams vanilla sugar
  • 75 grams flour
  • 25 grams cornstarch

Filling and decoration

  • 6 tbsp strawberry jam
  • 100 grams of nougatine
  • 750 ml whipping cream
  • 6 tbsp sugar
  • Several pieces of fresh fruit of your choice

Instructions

Cake base

  • Beat the eggs, sugar and vanilla sugar until light and fluffy. I beat this in a stand mixer on medium-high speed for about 10 minutes.
  • Sift the flour and cornstarch and add to the mixture. Fold this gently into the mixture; you don’t want all the air you whipped in to disappear.
  • Pour the batter into a greased baking pan. Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes. The cake is done when you press lightly on the top and it springs back. Allow the cake to cool in the pan for a few minutes before removing it to a cake rack.
  • Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already.
  • Let the cake cool completely before you cut it. If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.

Assemble the cream cake

  • Whip the cream and sugar until you have stiff peaks.
  • Place the bottom layer of sponge cake on a cake stand or plate and spread half the jam on top, leaving about ½ inch of jam around the edges. Place a few tablespoons of whipped cream on top of the jam and spread evenly. Place the second layer of sponge on top and fill in the same way. Finish with the last layer of cake.
  • Spread the sides of the cake with the whipped cream (it does not have to be thick) until it is completely covered, but leave enough whipped cream for the swirls.
  • Cover the sides of the cake with the caramelized hazelnut pieces. To do this, take a handful of hazelnut crunch at a time and press it against the side of the cake. Continue until the entire side is covered with nougatine.
  • Place the remaining whipped cream in a piping bag with a star tip and pipe swirls on top of the cake around the edge. Place a piece of fruit of your choice in each swirl. I used kiwi, strawberry, and blueberry.
Slagroomtaart - Dutch cream cake 4

A slagroomtaart is probably the most popular Dutch birthday cake there is. Want to make your own Dutch cream cake? It is so easy! In this recipe I will tell you exactly how to bake the cake, fill it and decorate it.

Slagroomtaart recipe

I made my first cream cake in 2015, several years ago now. Its recipe has not been published on the blog until today, but has been in my first baking book since 2016. I have been asked for my cream cake recipe quite often.

Fortunately, I know that many home bakers had my book at home and could just make the cake, but now it’s time to share this delicious cream cake on the blog!

About the cake base

The cake base of a slagroomtaart is very light and airy, we also call it ‘biscuit’ or ‘kapsel’. Think sponge cake or chiffon cake. you could use some lemon zest or spices to have some extra flavor in the cake.​

We use this cake base for a lot of Dutch cake recipes, but the cream cake is definitely the most popular one. In this video, you can see how soft and fluffy the cream cake is:

Slagroomtaart - Dutch cream cake 2

Dutch Cream Cake Filling

The base of the cream cake is filled with jam and whipped cream. Optionally, a syrup can be brushed on the cake layers to moisten the cake or add flavor. If you make the cake several days in advance, there is a chance that the cake will get a little dry. The syrup prevents this.

When I make this whipped cream cake for special occasions, I usually make it the night before and don’t use the trembler syrup. Usually friends and family eat the whole cake and there are no leftovers.

And then a little bit more about the cake filling, the jam I mean. If you want to go for the classic flavors, you choose strawberry jam. For the cake in the picture, I had chosen a jam made from several kinds of red fruits, but you can basically use any jam you like.

For the whipped cream I use just normal whipping cream as there aren’t a lot of options in the Netherlands, but if you have access to heavy cream that’s an even better option.

Slagroomtaart - Dutch cream cake 5

Decorating the Cake

To decorate the cake, use hazelnut bresilienne (also known as nougatine). These are toasted pieces of hazelnut with a caramelized layer of sugar around them. Not only beautiful for decoration, but also incredibly delicious. For a change of pace, you can substitute other types of nuts for the crunchy topping. Pecans, for example, are a good substitute.

Another way to decorate a whipped cream cake is to pipe swirls of whipped cream onto the top of the cake and then stick pieces of fresh fruit into them. Kiwi or tangerine slices really belong here. For this version I used kiwi and strawberry, delicious!

Optionally, you can use chocolate decorations (bought or homemade) to further decorate the cake. Or you can order a festive and edible photo print online and stick it on the cake.

How do I cover the cake with whipped cream?

After you’ve filled and stacked the cake layers, it’s time to decorate the sides and top of the cream pie with whipped cream. You can use a piping bag or a spatula, whichever comes easiest. Use the spatula to spread the whipped cream evenly on the outside of the cake. Be sure to save some whipped cream for the swirls on top of the cake.

For the side of the cake, it can be helpful to use a spatula in conjunction with a rotary spatula. You hold the spatula in one place while you gently rotate the turntable.

Finally, decorate the top of the cake with swirls of whipped cream. Fill a pastry bag with the whipped cream and choose a nozzle of your choice (I used a large star nozzle) and hold your piping bag straight over the cake as you start to spray the tufts.

Slagroomtaart - Dutch cream cake 3

Freezing a cream cake

I do not recommend freezing a cream cake. The whipped cream will dry out and won’t taste as good. However, you can make the sponge layers well in advance and freeze them in an airtight container for up to three months. You can also make the jam and nougatine well in advance and store them until you are ready to make the cake.

That way, you have the cake pieces ready to go, and all you have to do is whip the cream and assemble the cake. It saves time!

Questions about Dutch cream cake

How far in advance can I make the cream cake?

I prefer to eat a whipped cream cake the same day or the day after. Whipped cream generally doesn’t get any better, but you can store the cake in the refrigerator for 2-3 days.

Can I make a square cake?

Of course you can! In fact, you can use any shape, round, square or rectangular. I used this round pan for the recipe below, but square pans are also available. Just make sure you get the right size.

You can use the ‘Convert Recipe’ button in the recipe card below to convert the recipe to fit any size pan of your choice.

Can I leave out the nougatine?

Nougatine adds a nice crunchy element to a whipped cream cake, which is necessary because the biscuit, jam and whipped cream are soft in texture. So I would not simply omit the hazelnut bresilienne, but rather replace it. For example, toasted almond slivers, sprinkles or crumbled cookies.

How many eggs do I need to make 175 grams?

A medium egg weighs 50 grams on average, so you’ll need about 4. Beat the eggs and then weigh the mixture on the scale until you have 175 grams.

Slagroomtaart - Dutch cream cake 1

 

cream cake recipe

Print Recipe

No votes yet

Slagroomtaart recipe (Dutch cream cake)

Here's my recipe for an authentic Dutch cream cake (slagroomtaart). It's a light and airy cake, filled with jam en whipped cream. And don't forget the caramelized hazelnut pieces on the side.
Servings: 10 -12 servings

Ingredients

Cake Base

  • 175 grams of eggs
  • 100 grams sugar
  • 6 grams vanilla sugar
  • 75 grams flour
  • 25 grams cornstarch

Filling and decoration

  • 6 tbsp strawberry jam
  • 100 grams of nougatine
  • 750 ml whipping cream
  • 6 tbsp sugar
  • Several pieces of fresh fruit of your choice

Instructions

Cake base

  • Beat the eggs, sugar and vanilla sugar until light and fluffy. I beat this in a stand mixer on medium-high speed for about 10 minutes.
  • Sift the flour and cornstarch and add to the mixture. Fold this gently into the mixture; you don’t want all the air you whipped in to disappear.
  • Pour the batter into a greased baking pan. Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes. The cake is done when you press lightly on the top and it springs back. Allow the cake to cool in the pan for a few minutes before removing it to a cake rack.
  • Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already.
  • Let the cake cool completely before you cut it. If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.

Assemble the cream cake

  • Whip the cream and sugar until you have stiff peaks.
  • Place the bottom layer of sponge cake on a cake stand or plate and spread half the jam on top, leaving about ½ inch of jam around the edges. Place a few tablespoons of whipped cream on top of the jam and spread evenly. Place the second layer of sponge on top and fill in the same way. Finish with the last layer of cake.
  • Spread the sides of the cake with the whipped cream (it does not have to be thick) until it is completely covered, but leave enough whipped cream for the swirls.
  • Cover the sides of the cake with the caramelized hazelnut pieces. To do this, take a handful of hazelnut crunch at a time and press it against the side of the cake. Continue until the entire side is covered with nougatine.
  • Place the remaining whipped cream in a piping bag with a star tip and pipe swirls on top of the cake around the edge. Place a piece of fruit of your choice in each swirl. I used kiwi, strawberry, and blueberry.
cream cheese frosting 1

This easy recipe for cream cheese frosting is perfect for a carrot cake, red velvet cake, and really any kind of cake or pastry. What about cinnamon rolls with a creamy layer of homemade cream cheese icing?

Making Cream Cheese Frosting

The first time I made my own cream cheese frosting was, of course, for a carrot cake. I was an instant fan of this delicious cream cheese icing and use it regularly for all kinds of other recipes.

This frosting is made with a few simple ingredients: a combination of butter, powdered sugar, vanilla extract and, of course, cream cheese. The butter adds firmness and the vanilla extract and powdered sugar add flavor and sweetness.

cream cheese frosting 3

Level of sweetness

I intentionally didn’t make the frosting too sweet, so you can make it a sweeter frosting if you like by adding more powdered sugar. If you add more icing sugar, the structure will be somewhat firmer.

This recipe is my absolute favorite frosting and a lot of my family and friends really love it as well. I recently made red velvet cupcakes for them with a nice swirl on top and they were gone before I knew it.

Cream cheese frosting as a filling

As you can see from the carrot cake in the photo, you can use this frosting to fill a layered cake. If your frosting is still a little on the soft side after you make it, just put it in the refrigerator for a while until it is firm enough. You can also pipe swirls of cream cheese frosting, but not as high or tight as you are used to with my buttercream recipe.

I like to use room temperature butter for this recipe as it’s easier to mix it until light and creamy. I do use cold cream cheese, because it will make sure the frosting isn’t getting too thin. The brand of cream cheese I use is Philadelphia, I like the structure and it works every time. Make sure you use a full-fat cream cheese, I noticed the cheaper ones are an other type of cream cheese and are often too thin and watery.

cream cheese frosting 2

How to combine easy cream cheese frosting

I already named a few of my favorite recipes which are going really well with this frosting recipe. I will make a small list of baked goods that are perfect for this frosting. And after that I will list some ingredients that pair very good with the frosting as well.

​Recipes that go well with cream cheese frosting:

  • Carrot cake (cupcakes)
  • Red velvet cake (and cupcakes)
  • Cinnamon rolls
  • Spice cake
  • Pumpkin cake

Ingredients that pair well with cream cheese frosting:

  • Fresh fruit
  • Chocolate
  • Spices (like cinnamon, gingerbread spice mix, etc.)

As you can see, this frosting is perfect for fresh and fruity summer recipes, but also for the warmer flavors of fall. That makes it the best cream cheese frosting recipe ever if you ask me.

cream cheese frosting 4

Questions about cream cheese frosting

Can I make frosting without butter?

Yes, you can, but your frosting will be much less firm. This is because the butter makes the frosting firm in the refrigerator, making it suitable for filling cakes and piping swirls. Without the butter, you can still use the frosting on a sheet cake or spread a little on a cupcake. And it’s perfect for more of a glaze-like topping on cinnamon rolls.

Can I add flavor to the frosting?

You absolutely can! For example, you can mix orange or lemon zest (just the colored part of the zest, not the white-that’s bitter) into the cream cheese frosting, or replace the vanilla extract with another flavor extract. You could even add melted chocolate for a chocolate cream cheese frosting, it’s delicious!

Help, my frosting is grainy!

This is almost always because the ingredients were not at the same temperature. You can try heating the mixture a little and mixing until smooth (don’t heat the frosting too long, you don’t want the butter to melt). Another reason this happens is adding wet ingredients all at once instead of in smaller portions. I always add a little bit, mix it well and then add the rest (in 1 or 2 parts).

Can I use mascarpone instead of cream cheese?

I never do this myself, but it is theoretically possible. You can also make mascarpone frosting if you like.

Help, my frosting is really thin!

You may have mixed the frosting too long. If you put your frosting in the refrigerator for (at least) an hour, the butter can set and your thicker frosting should be usable again.

​Does it have a strong cream cheese flavor?

For anyone wondering if this frosting tastes like cream cheese: yes, you can still taste the cream cheese. It could hardly be otherwise when it is the main ingredient. The taste is more subtle because of the other flavor additives.

What can you do with this icing?

This is a softer frosting. You can pipe small swirls and frost a cake just fine. You can’t use it to frost a cake and then cover it with fondant or marzipan though. The frosting is too wet and will make fondant or marzipan melt.

 

easy cream cheese frosting

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4.95 from 20 votes

Cream Cheese Frosting Recipe

Make your cake even more delicious with my favorite cream cheese frosting recipe. Easy to make and use it for a layer cake, cinnamon rolls and more pastries.

Ingredients

  • 200 grams unsalted butter
  • 300 grams cream cheese
  • 1 tsp vanilla extract
  • 200 grams powdered sugar

Instructions

  • Beat the butter with a stand mixer for a few minutes until light and creamy, using the paddle attachment. Add the cream cheese and vanilla extract and mix until incorporated. Make sure you scrape the sides of the bowl.
  • Finally add the powdered sugar. Mix this into the cream on low speed (or use a spatula) in a large bowl. Once the confectioners’ sugar is incorporated, you can mix on high for a short time to get an airy and creamy result. Again: scrape the sides and bottom of the mixing bowl.
  • Taste the homemade frosting, if you like it sweeter you can add more powdered sugar. This will also make your cream firmer (with lots of extra sugar).
  • You can use the cream cheese frosting right away, or let it set in the refrigerator until it gets even firmer (or until you need it).
cream cheese banana bread 1

Imagine this: a delicious, creamy banana bread that tastes like a real treat. Look no further, this is the right recipe for you! The cream cheese mixed into the batter makes the most perfect cream cheese banana bread. You will love it!

Banana bread + cream cheese

I love a good banana bread. I make my recipe for healthy banana bread the most, but sometimes I love to make this banana bread with cream cheese. Where my healthy banana bread has no sugar of butter in it, this one does call for butter and sugar. And more important: cream cheese! It really takes a banana bread to the next level.

There are multiple ways of incorporating cream cheese into you banana bread. I chose to add it to the batter for that perfect creamy and moist results. But you could also make a banana bread with cream cheese filling by adding a sort of a cheese cake mixture in the batter before baking.

Another delicious variation: add a cream cheese frosting to your banana loaf after baking! To be honest, you could even do that with the recipe for my cream cheese banana bread. I’ll promise it will taste amazing with a cream cheese layer!

cream cheese banana bread 3

How to make this banana bread

The recipe speaks for itself, but I will share some tips with you so you get the best results and this will become your favorite banana bread recipe!

Most important: the bananas! I always use overripe bananas for the best result. Mash the bananas with a fork or use a hand blender. It’s perfectly fine to have some lumps in your mashed banana. But if you like a more smooth batter, use a hand blender.

For my healthy banana bread I only use a whisk or spatula to make the batter, but for this recipe you will need an electric mixer. It’s important to mix butter, cream cheese and sugar into a creamy mixture and a electric hand- or stand mixer with the paddle attachment is best for that. Unless you have very strong arms 😉 .

The entire recipe is in the recipe card down below. But it’s actually no more than mix all the wet ingredients together and then add your dry ingredients and mix until incorporated. After that, you’ll pour the batter into a prepared loaf pan and your easy banana bread recipe is ready for the oven!

Oh and for preparing you loaf pan: you can use a nonstick spray, grease it with butter and dust with flour or just line it with parchment paper. Just pick you favorite way for a prepared baking pan.

And after baking: enjoy you best homemade banana bread recipe ever!

cream cheese banana bread 2

How to store this banana bread

I’ve written a separate blog post about this subject. So if you want to know everything about storing banana bread, I recommend to read that post. Just looking for some quick tips? I will share them here!

  • On room temperature, the bread will stay fresh for 2-3 days, wrapped in aluminum foil.
  • In the freezer you can store the banana bread for up to 3 months. Store in an airtight container, or in freezer bags. Just make sure to wrap them airtight to prevent freezer burn.

I like to store my banana bread in slices. If you store them together in a container or freezer bag, make sure to put some pieces of parchment paper between the slices. This will prevent them from sticking together.

Before you wrap up you loaf for storing on room temperature or in the freezer: make sure you have let it cool to room temperature on a wire rack.

Questions about cream cheese banana bread

Can I make a cream cheese swirl instead of mixing it into the batter?

You can, but it is possible that the baking time will change a bit. I haven’t tried this myself, so I can’t tell you exactly how long it will need.

​Can I add extra ingredients to the batter?

Of course! Just add in some chocolate chips, a swirl of peanut butter or some nuts. I bet it will taste amazing! I think I’m gonna try a chocolate chip banana bread myself the next time!

Is it possible to use brown sugar instead of white sugar?

Yes it is. You can just replace the caster sugar with the same amount of brown sugar.

Can I make banana muffins with this recipe?

Again: yes you can! The recipe will make about 10-12 muffins. Bake them for 20-22 minutes (or until done).

Can I use baking soda instead of baking powder

Although both are a leaving agent, they are not the same in ‘strenght’. It is possible to make this recipe with baking soda, but the recipe will need a few adjustments. I haven’t tried this myself and therefore can’t share these adjustments.

cream cheese banana bread 1

 

best cream cheese banana bread

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5 of 1 vote

Cream Cheese Banana Bread recipe

The best creamy banana bread you could ever think of! Just mix in some cream cheese and the result is amazing.
Servings: 12 servings

Ingredients

  • 125 grams unsalted butter
  • 100 grams cream cheese
  • 150 grams caster sugar
  • 3-4 ripe bananas 300-350 grams
  • 2 eggs M
  • 125 ml semi-skimmed milk
  • 1 teaspoon vanilla extract
  • 300 grams all purpose flour
  • 2 tsp baking powder
  • Pinch of salt

Instructions

  • Combine butter, cream cheese and sugar in a large mixing bowl and mix until creamy.
  • In a medium bowl, mash the bananas until lumpy or smooth (both will work fine).
  • Add eggs, milk and vanilla extract, mix on low speed until combined.
  • Pour the banana mixture in the large bowl with the cream cheese mixture and mix on medium speed until everything is blended.
  • Finally, add the dry ingredients: flour, baking powder and pinch of salt. Mix briefly until all the flour is incorporated.
  • Pour the batter into the flour dusted baking pan or cake pan lined with parchment paper and bake your cream cheese banana bread at 175 °C/345 °F (convention) for 60-65 minutes or until golden brown and done.
  • Allow the banana bread to cool in the pan for a few minutes. You will see that the sides will loosen and you can easily lift the banana bread out of the pan. Allow to cool to room temperature on a wire rack.
Strawberry milkshake 1a

A strawberry milkshake, a vanilla milkshake or a chocolate milkshake, I think that sums up the three favorite milkshake flavors. My favorite is the strawberry milkshake, so I am sharing that with you today.

Easy strawberry milkshake recipe

Briefly, you make a strawberry milkshake by mixing ice cream, milk and strawberries. You can use either fresh or frozen strawberries for this milkshake.

I remember well that we used to have a milkshake maker at home; it was one I had won at bingo. I think we used it a couple of times before it disappeared into a bag and sat gathering dust in the shed. Of course, a special milkshake maker is not necessary. A blender or food processor also work perfectly. For this strawberry milkshake recipe, I used the blender.

Of course, a special milkshake maker is not necessary. A blender or food processor also work perfectly. For this strawberry milkshake, I used the blender.

Once you have blended all the ingredients into a smooth consistency, pour the milkshake into pretty glasses and decorate the milkshakes with whipped cream, a fresh strawberry and possibly some sprinkles. You can go as far as you want and make it a real freak shake.

Strawberry milkshake without ice cream

Nowadays many people are looking for a slightly healthier version of their beloved milkshake. Sure, you make a real milkshake with ice cream, but you can still make a tasty strawberry milkshake without ice cream. Just replace the ice cream with milk (preferably whole milk).

Optionally, you can add some extra sugar or sweetener to replace some of the sweetness of the missing ice cream, or replace the sugar with a ripe banana. The banana will make your milkshake a little firmer.

Strawberry milkshake 2a

How do you thicken a milkshake?

I used strawberries from the freezer for this milkshake. This makes your milkshake nice and cold and also a little thicker. If you use fresh strawberries, you can adjust the ice cream to milk ratio a bit. Use more ice cream and less milk. You can also cut out some of the sugar if you add more ice.

Scroll down for the full recipe of my favorite strawberry milkshake with my ideal thickness.

How to make the best milkshake

Can you save a milkshake for later?

I don’t recommend it, but it can be done. Covered in the refrigerator, the milkshake stays good for about 2 – 3 days. But the milkshake is really much tastier if you enjoy it right away.

Can you replace the strawberries with other fruit?

Absolutely! Just keep in mind that some fruits are a little sweeter or waterier than others. You might also want to experiment with the other ingredients, but that’s totally up to you.

Can you also use an immersion blender?

I haven’t tested this, but I’m sure it can be done. However, I do think you will not be able to blend the strawberries as smoothly.

 

milkshake with strawberries

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4.30 from 10 votes

Strawberry milkshake recipe

You make a deliciously thick milkshake at home with your own blender. This recipe for my favorite strawberry milkshake proves it!
Servings: 2 glasses

Ingredients

  • 100 grams of vanilla ice cream About 3 scoops of ice cream
  • 200 grams of frozen strawberries
  • 300 ml milk
  • 2 tbsp granulated sugar
  • whipped cream Optional

Instructions

  • Place all ingredients, except the whipped cream, in a blender and pulse until the largest pieces of strawberries are smaller. Then blend until the milkshake is smooth and creamy.
  • Pour into two glasses and finish with a swirl of whipped cream and decorate as desired.
3 ingredient chocolate mousse (without egg) 2

An easy eggless chocolate mousse recipe that requires only 3 ingredients and is ready in 15 minutes. Sounds perfect, doesn’t it? It comes highly recommended! All your guests will love this simple dessert.

Easy chocolate mousse

Chocolate mousse is a delicious dessert that many people love, including me! It is creamy, fluffy and, of course, has that blissful chocolate flavor. Officially, chocolate mousse is made with raw eggs, but I personally prefer not to include raw eggs in my non-baking recipes.

Luckily, I have the solution that allows you to make an incredibly easy eggless chocolate mousse. In fifteen minutes, you will have this easy chocolate mousse. It doesn’t get any easier, I promise!

3 ingredient chocolate mousse (without egg) 1

Eggless chocolate mousse

You only need three ingredients to make this easy chocolate mousse: chocolate, whipped cream and sugar. By making the chocolate mousse without eggs, you can serve this easy dessert to everyone and it is perfect for children and pregnant women. It is a tasty and simple alternative to traditional chocolate mousse and is sure to impress your guests.

This mousse is also a great recipe to make with the kids. Let them choose their favorite chocolate bar and decorate the whipped cream according to their creativity. Sprinkles make everything more fun, don’t you think?

More chocolate recipes

Of course, chocolate mousse is the ultimate chocolate dessert, but you can never have enough chocolate recipes in your life. That’s why I’m going to share with you some other really delicious recipes:

eggless chocolate mousse

chocolate for chocolate mousse

Frequently Asked Questions about 3 ingredient chocolate mousse recipe

Why is there whipped cream in chocolate mousse?

The secret to this delicious eggless chocolate mousse is in the combination of melted chocolate and whipped cream. By beating the whipped cream well and gently spooning in the melted chocolate, you maintain the airy texture but also add a full chocolate flavor to the cream.

Which chocolate do I use for chocolate mousse?

You can make this chocolate mousse with whipped cream with any kind of chocolate. Dark chocolate, milk chocolate and white chocolate, but you can also just use your favorite flavored chocolate bar. You will find the right proportions in the recipe card. If you want a bar with whole nuts in it, chop them first.

Can I make more flavors of chocolate mousse?

Other ways to add your own twist to this eggless chocolate mousse is by adding additional flavorings! Think of cinnamon, vanilla extract, other flavor extracts or a liqueur. Please note that when adding a liqueur, the chocolate mousse is obviously no longer suitable for children and pregnant women.

How do I serve chocolate mousse?

There are many ways to serve chocolate mousse. You can go for simple ramekins, but you could also go for a nice cocktail glass. I have listed some nice examples below to inspire you:

 

easy chocolate mousse

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5 of 1 vote

3 ingredient chocolate mousse recipe without eggs

A recipe for easy eggless chocolate mousse made with only three ingredients! The perfect chocolate dessert.
Servings: 4 -6 servings

Ingredients

DARK CHOCOLATE MOUSSE

  • 150 grams dark chocolate
  • 350 ml whipping cream
  • 2 tbsp fine granulated sugar

MILK CHOCOLATE MOUSSE

  • 175 grams milk chocolate
  • 350 grams whipping cream
  • 2 tbsp granulated sugar

WHITE CHOCOLATE MOUSSE

  • 200 grams white chocolate
  • 350 grams whipping cream
  • 2 tbsp granulated sugar

DECORATION (OPTIONAL)

  • Fresh fruit
  • Biscuits
  • Sprinkles
  • Chocolate shavings

Instructions

  • Melt the chocolate au bain-marie. Once melted, let it cool (without solidifying).
  • Meanwhile, place the whipping cream in a bowl and beat with the sugar until fluffy and stiff. Be careful not to beat it too stiff.
  • Fill a pastry bag with a nice nozzle (I use the Wilton 1M) with 100 grams of the whipped cream and set the bag aside.
  • Pour the cooled chocolate into the bowl with the whipped cream and gently fold in with a spatula until all the chocolate is incorporated and the mixture is smooth.
  • Divide the chocolate mousse between 4 large or 6 small bowls. Grab your piping bag again and pipe nice swirls on top of the mousse.
  • Place the chocolate dessert in the refrigerator for at least an hour to set. Decorate the mousse to taste just before serving.
Homemade vanilla sauce

Vanilla sauce is incredibly delicious with desserts. Serve warm vanilla sauce with apple strudel, apple crumble, brownies or, of course, a delicious bread pudding.

Homemade vanilla sauce

Vanilla sauce, never before had I thought about making it myself. That is, until last week, when I had another recipe on my to-do list that included this sauce. Since vanilla sauce is not difficult to make, I decided to make it quickly. The result was a fantastically delicious creamy sauce and the big question was why I had never done it before.

Vanilla sauce for bread pudding

The recipe I made to go with this vanilla sauce was for little apple strudels. A perfect combination.

What this sauce is even more perfect for: bread pudding. I love making my own bread pudding and a dash of vanilla sauce is the perfect combination to make your homemade bread pudding a real treat.

Looking for a good bread pudding recipe? Try this sourdough bread pudding from my friend Simone!

homemade Vanilla sauce recipe

What is vanilla sauce made of?

You only need 4 ingredients to make this vanilla dessert sauce recipe. You can find several recipes for custard sauce, but I like this one best.

  • Whipping cream: I love the rich, creamy flavor that whipping cream adds to a dessert sauce.
  • Sugar: Provides the perfect sweet taste to the homemade sauce.
  • Egg Yolks: Egg yolks thicken the sauce and give it the perfect thickness. They also provide a rich flavor.
  • Vanilla bean: This is the most important ingredient of all: vanilla! The vanilla bean gives the famous distinct flavor that a vanilla sauce should have.
Vanilla custard sauce

Tips for vanilla dessert sauce

Can I substitute whipped cream?

It depends on the reason. I prefer to use whipped cream for vanilla sauce because it makes the tastiest, creamiest sauce. You could also use a combination of cream and milk (1:1 ratio) instead of whipped cream, but that’s a little less flavorful, if you ask me.

If you want to replace the whipping cream with a lactose-free alternative, I would choose a lactose-free whipping cream.

What can you do with the egg whites?

You can use the egg whites to make different kinds of meringue. I always love pavlova. It is especially delicious with the vanilla sauce!

Can I substitute the vanilla bean?

You can, but you won’t get those nice black specks in your sauce (from the seeds). One vanilla pod can be replaced with

  • 3 teaspoons vanilla extract
  • 3 teaspoons vanilla essence
  • 6 teaspoons vanilla sugar
  • 3 teaspoons vanilla paste

If using vanilla sugar, subtract the sugar from the recipe.

Vanilla dessert sauce

 

Vanilla sauce recipe

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4.89 from 17 votes

Vanilla sauce recipe (for bread pudding)

Vanilla sauce is incredibly delicious with desserts. This creamy vanilla sauce is perfect with bread pudding, apple crumble, ice cream and more.
Servings: 1 small pitcher

Equipment

Ingredients

  • 250 ml whipping cream
  • 2 egg yolks
  • 50 grams of fine granulated sugar
  • 0,5-1 vanilla bean

Instructions

  • Pour the whipping cream into a saucepan and slowly bring to a boil.
  • In a bowl, whisk together the egg yolks and sugar. Halve the vanilla pod, scrape out the seeds and stir into the egg mixture.
  • When the cream comes to a boil, pour it into the egg mixture in a thin stream, stirring well. Be careful not to overcook the egg yolks.
  • Pour the mixture back into the saucepan and add the vanilla pod. Do not bring the mixture to a boil, but continue to stir until the mixture is sufficiently thickened.
  • Keep in mind that the sauce will continue to thicken as it cools. I did a simple trick to see if it was ready: Dip the spatula into the sauce, hold it horizontally, and draw a line across the spatula with your finger. If the sauce doesn't run back to where you drew the line, it's good. Simply remove the vanilla pod from the sauce.
Strawberry custard pie 1a

Strawberry season has been in full swing for a while now, so now is the time to take advantage of it and get into the kitchen with fresh strawberries. I made my favorite strawberry custard tart. I love how delicious a summer strawberry custard pie is.

Easy strawberry custard tart

Of course the tart is filled with fresh pastry cream and in addition I used some chopped fresh mint on top. That really gives a special touch to the cake, but you could also substitute the mint for basil.

This strawberry custard pie wasn’t the only thing I’ve been baking with strawberries lately. If there is a container of strawberries staring at you every day when you open the refrigerator door, plenty of great recipes will come to mind. I can promise you that.

More strawberry recipes

Can’t wait? Then I already have these yummy strawberry recipes for you:

Strawberry custard pie 3a

How to make a custard tart?

A custard tart is one of my favorite pies. The tart is made of a shortbread crust filled with delicious pastry cream. You can fill the custard tart any way you like.

For this recipe, I used strawberries, of course; after all, a strawberry pie needs them. But if you feel like varying, you can easily replace the strawberries with another kind of fruit.

I once made a rainbow tart by using all kinds of different fruits. It was very popular with everyone!

Strawberry custard pie 2a

Are you already following Laura’s Bakery on Instagram? There I not only share every new recipe that comes online, but also peeks behind the scenes and fun video reels with recipes, baking tips or how to’s!

Strawberry custard pie 4a

 

Strawberry pie with custard

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5 from 4 votes

Strawberry custard tart recipe

This is one of the tastiest summer pies around: a strawberry custard tart. Who wants a slice? If you can stop there, at least.
Servings: 8 servings

Ingredients

Tart base

  • 80 grams of fine granulated sugar
  • 160 grams of unsalted butter
  • 225 grams of flour
  • half an egg
  • pinch of salt

Pastry cream & decoration

  • 65 grams of granulated sugar
  • 16 grams of vanilla sugar
  • 3 egg yolks
  • 35 grams of flour
  • 350 ml milk
  • 500 grams of strawberries
  • a few mint leaves

Instructions

Pastry cream

  • Mix together sugar, vanilla sugar and the egg yolks in a bowl. Also add the flour and stir until completely incorporated.
  • In a saucepan heat the milk, as soon as it begins to boil (bubbles at the edge of the pan) turn off the heat. Add a little milk to the egg mixture and stir until the milk is completely incorporated. Then add the rest of the milk as well in parts and stir until it is an even mixture.
  • Pour the mixture back into the pan and turn the heat back on. Bring to a boil while continuing to stir, including the bottom of the pan well. The cream is good when it has the thickness of a thick custard.
  • Pour the custard into a clean bowl and cover it with foil. Press the foil onto the cream, this will prevent a film from forming on the pastry cream. Let cool for a while and then place in the refrigerator to cool completely. The cream will then thicken even further.

Tart base

  • Put all the ingredients in a bowl at once and knead into a firm dough. If it is still a bit crumbly, knead the dough further by hand. Wrap the dough in foil and let it rest in the refrigerator for at least an hour.
  • Roll out the dough on a floured work surface to about 5 mm (0.2 inch) in thickness. Cover your baking pan with the dough and trim the excess edges.
  • Bake the bottom for 20 minutes with blind baking weights at 180°C/350°F. Then remove the filling and put the cake back in the oven, now bake it for another 10 minutes, also at 180°C/350°F.
  • Once the base and pastry cream have cooled, you can start putting together the tart.
  • Select strawberries of approximately the same size. Wash the strawberries, remove the tops and cut into even slices.
  • Fill the tart base with the pastry cream and decorate with the strawberry slices. Sprinkle the chopped mint over the tart, or use only the tiniest mint leaves and sprinkle them over the tart.
Strawberry cheesecake bites 1a

Never made no-bake strawberry cheesecake bites before? Get ready, because if you taste a slice of these, you’ll be in the kitchen preparing this delicious treat many times this summer.

No-bake strawberry cheesecake bites

Has strawberry season arrived yet? Because I can’t wait to make this cheesecake with strawberries again.

This strawberry cheesecake recipe is made without an oven, so it is a no-bake recipe. Strawberries are always available in the warmest months of the year, so it’s nice if the oven can stay out.

cheesecake bites

strawberry cheesecake

Strawberry cheesecake recipe

I chose to make the recipe in a square baking pan, so you can cut these nice square bites out of them after they set. Of course you can also make the recipe in a round springform or baking pan, I give a tip for that in the frequently asked questions below.

For the base, I used the following ingredients:

  • Biscuits, like graham crackers
  • Butter, this will make the cookie crumbs form into a firm base.

For the strawberry filling (and decoration) of the cheesecake, you will need the following:

  • Cream cheese, from Philadelphia, for example.
  • Vanilla extract, indispensable and easy to make yourself.
  • Lemon juice, because the juice gives the cheesecake a nice freshness.
  • Whipping cream, to make your cheescake nice and fluffy as well as to decorate the bites nicely.
  • Gelatin, you will need this to make the cheesecake keep its shape.
  • Granulated sugar, this gives a nice but not too sweet taste to the cake.
  • Strawberries, the most important flavoring of this strawberry cheesecake.
Strawberry cheesecake bites 5a

FAQ: strawberry cheesecake bites recipe

Can I also bake this cheesecake in the oven?

No, that’s not what this recipe is meant for.

Which baking pan did you use for the strawberry cheesecake?

I used a 20 x 20 cm (8 x 8 inch) square baking pan to make these cheesecake bites. This baking pan, for example.

Can I also make this cake in a round springform or baking pan?

That is possible. In the recipe card, under the small picture of the recipe, you will find a “convert recipe” button. If you click on this you can enter a different size baking pan and then the tool will convert the ingredients for you. Handy isn’t it?

Can I replace the strawberries with another type of fruit?

Yes you can. I have not tested it for this particular recipe, but I would replace the strawberries in this recipe 1:1 with raspberries or blackberries.

Can I also make the cheesecake without gelatin?

No, you cannot simply leave out the gelatin. However, it is possible to replace it with an alternative such as agar-agar.

strawberry cheesecake recipe

strawberry lemonade

 

best strawberry cheesecake

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5 from 3 votes

No-bake strawberry cheesecake bites recipe

These no-bake strawberry cheesecake bites are a delicious summer treat! You make this easy recipe without an oven.
Servings: 16 bites

Ingredients

Cheesecake base

  • 150 grams of biscuits like graham crackers
  • 80 grams of unsalted butter

Strawberry cheesecake filling

  • 400 grams of cream cheese
  • 1 tsp vanilla extract
  • juice of one-half lemon
  • 125 grams of whipping cream
  • 5 gelatin sheets about 7,5 grams)
  • 100 grams of fine granulated sugar
  • 250 grams of strawberries washed + leaves removed

Topping

  • 125 grams of whipping cream
  • 8 strawberries decoration

Instructions

Cheesecake base

  • Crush the cookies to fine crumbs, melt the butter and add the crumbs to this. Mix well and pour into the baking pan (lined with baking paper). Press firmly and place in the refrigerator.

Strawberry cheesecake filling

  • For the strawberry cheesecake filling, mix cream cheese, vanilla extract and lemon juice until blended in a bowl. Then add 125 ml of whipping cream in a small stream while continuing to mix for two minutes. Set aside.
  • Soak the gelatin sheets in a large bowl of cold water.
  • Blend 250 grams of strawberries in a blender. Heat the strawberry puree in a saucepan with the sugar until the sugar is dissolved. Let simmer for a few minutes. Turn off the heat, squeeze the gelatin leaves and dissolve them in the strawberry mixture in the saucepan. Make sure this mixture is not too hot.
  • Mix the strawberry-gelatin mixture into the cream cheese mixture in a thin stream while continuing to mix, but keep 4 tablespoons of the strawberry mixture aside. When fully mixed, pour it onto the cookie base and smooth it out.
  • Spread the four tablespoons of the strawberry mixture over the top of the cheesecake and swirl it in with a wooden skewer. Let the cheesecake set in the refrigerator.

Decorating

  • To serve, cut the cheesecake into 16 pieces. Whip the remaining whipped cream ( delicious with some vanilla sugar) and pipe a swirl on each strawberry cheesecake bite. Stick half a strawberry into each swirl of whipped cream and enjoy!
Strawberry cheesecake cookies 2

Do you love cheesecake and cookies? Then this recipe for delicious Strawberry Cheesecake Cookies is for you. Delicious soft and chewy cookies with that creamy cheesecake filling that taste great. You will want to try these!

Homemade Strawberry Cheesecake Cookies

The combination of strawberries and cheesecake is always a good idea. Just look at these no-bake strawberry cheesecake bites. Then imagine a cheesecake inside of a cookie with fresh strawberries, it’s incredibly delicious. I know what I’m going to bake multiple times this strawberry season!

These cheesecake cookies are certainly not difficult to make yourself. But to be honest, it can get a little messy when you wrap the cheesecake filling in the dough. Let me tell you, it’s totally worth it! And I’ll share my tips for making the least amount of mess possible.

Strawberry cookie dough

I use a dough similar to chocolate chip cookie dough for the base of these cookies. A favorite of many! This dough makes these cheesecake cookies deliciously creamy and they stay a little chewy and soft. Personally, I really like that about these cookies. And even better: you only need a few simple ingredients.

I first made cheesecake cookies for my cookbook ’50x Koekjes’ (50x Cookies in Dutch) and they were so good, I just had to make more. With a strawberry twist!

Of course, you can vary the flavors of these strawberry cookies even more. Think of different kinds of fruit or white chocolate in them. I can’t wait to make more cheesecake cookies.

Strawberry cheesecake cookies 1

Cheesecake filling

I made a simple cream cheese filling for these cookies. As for cream cheese, I like to use Philadelphia, but you can use any kind of regular cream cheese for these cookies. Just use a brand that’s not too watery or thin.

Once you have made the cream cheese mixture, use a teaspoon to make small dollops of cheesecake filling on a baking sheet lined with parchment paper. You don’t need the chopped strawberries yet, I add them together with the cheesecake filling in the cookies dough. That gave me the best results.

Keep the portions of cheesecake filling in the freezer until you fill the cookies. It melts quickly, so it’s best to take it out of the freezer one (pair) at a time. Believe me, otherwise it will be messy 😉 .

Fresh or frozen strawberries

I used fresh strawberries for this recipe, which are a little less moist than frozen strawberries.

You can also use frozen strawberries, but be aware that they may be a bit more moist. If you decide to use frozen strawberries, I would use them frozen in the cookies and not let them thaw first.

Keep in mind that the cookies may need a 1-2 minutes extra in the oven.

Another option: freeze-dried strawberries! I did not try this, but I have baked with them before and I know -almost- certain this would work as well.

Strawberry cheesecake cookies 3

How to assemble the cookies

Once you have you cookie dough balls, frozen cream cheese balls and chopped strawberries, it is time to make them into strawberry cheesecake cookies.

Take a ball of cookie dough and remove about a third of the dough. Make a ball of the bigger piece of dough, flatten it a bit and make a dimple in the dough.

Put a piece of frozen cheesecake in this simple. Add some strawberry pieces and use the small piece of dough to cover it up. Press the edges together, form into a nice round ball and place on a prepared baking sheet.

It’s totally fine if there are soms cracks in the dough where you can see the filling. If you like, you can press some extra strawberry pieces into the dough.

How to store strawberry cheesecake cookies

​After you have a cookie sheet full of freshly baked cookies, you probably won’t eat them all in one sitting. Fortunately, you can keep them well.​

Storing strawberry cheesecake cookies

In a jar or airtight container, they will keep for about a week. Where I normally don’t store cookies in the fridge, these cookies will stay best in de refrigerator due to the cheesecake filling.

Freezing strawberry cheesecake cookies

In an airtight container, the cookies will keep for up to 3 months in the freezer. I like to store them between layer of parchment paper so they don’t stick to each other.

Questions about Strawberry Cheesecake Cookies

​Can I prepare the recipe?

It is certainly possible to make these strawberry cream cheese cookies ahead of time. The dough should rest in the refrigerator for at least 1 hour, but longer is fine. Take it out of the fridge 1-2 hours ahead of time to allow it to come to room temperature before forming into balls.

​You can make the dollops of cream cheese ahead of time too.

How do I get perfect round cookies?

Want to make really nice round cookies? Use a big round cookie cutter. As soon as the cookies come out of the oven, place the ring around the still-warm cookie and rotate in a circle until the cookie form is nice and round. Repeat with all the cookies.

Can I add chocolate?

Of course! I would recommend to use white chocolate chips. The combination of white chocolate and strawberries is really good!

Can I use strawberry jam?

Yes! You could use strawberry jam to flavor the cream cheese filling or to replace the fresh strawberries. No matter what you choose, the cookies will have a perfect strawberry flavor.

 

plate of easy to make strawberry cheesecake cookies

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Strawberry Cheesecake Cookies Recipe

Do you love cheesecake and cookies? Then this recipe for delicious Strawberry Cheesecake Cookies is for you. Delicious soft and chewy cookies with that creamy cheesecake filling that taste great.
Prep Time1 hour 30 minutes
Cook Time12 minutes
Total Time1 hour 42 minutes
Servings: 20 servings

Ingredients

Cheesecake filling

  • 150 grams cream cheese
  • 75 grams icing sugar

Cookie dough

  • 120 grams unsalted butter
  • 140 grams brown sugar
  • 40 grams fine caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 250 grams all purpose flour
  • Pinch of salt
  • 1 tsp baking soda
  • 80-100 grams strawberry pieces

Instructions

  • Start with the filling, mix the cream cheese and powdered sugar in a small mixing bowl with a hand mixer. Place a sheet of parchment paper on a baking sheet or plate that will fit in your freezer. Spoon 20 dollops of cheesecake mixture onto the paper. Place the plate in the freezer.
  • Combine butter and both sugars in a large bowl and mix until creamy. I used a stand mixer. Add the egg and vanilla extract and mix until smooth.
  • Add flour, salt and baking soda and mix until dry ingredients are incorporated. Wrap dough in plastic wrap and refrigerate for at least one hour.
  • Divide dough into 20 balls, using a small cookie scoop. Take one ball and remove about a third of the dough. Make a ball from the majority of the dough, flatten it slightly and make a dimple in it. Put a piece of cheesecake filling from the freezer in this dimple. Sprinkle some strawberry pieces on top.
  • Use the small piece of dough to make a flatter piece and place it over the cheesecake filling. Press the edges together. A crack in the dough where you can see the filling is not a problem. Repeat these steps for all the dough balls. You can press in strawberry pieces on top of the cookie dough if you like.
  • Place the cookies on a lined baking sheet with plenty of space in between. These cookies will run out quite a bit.
  • Bake the cheesecake cookies at 180°C/350°F (conventional oven) for 10-12 minutes until done and golden brown. Allow the cookies to cool completely on the baking sheet. The cookies will still be a little soft from the filling. Transfer to a wire rack after cooling.
Hazelnut bresilienne 1

Hazelnut bresilienne is nothing more than a delicious caramelized hazelnut crunch which is very easy to make. In The Netherlands this hazelnut crunch is also known as ‘nougatine’. It is used for cake decorating, ice cream topping and more.

What’s it called?

To be honest, I had to do some research on the name of this recipe. I’m Dutch and in The Netherlands these candied hazelnut pieces are called ‘nougatine’. I soon found out that this name is not very common in other countries. Nougatine is also a nut-based bark made with caramel (in The Netherlands as well). But: we like to chop those bars into small pieces and use the crispy caramel nuts in other recipes as a tasty texture.

A more common name hazelnut bresilienne, but in the end it doesn’t really matter how you call this caramelized hazelnut crunch. It’s delicious and perfect to use in all sorts of recipes.

Hazelnut bresilienne

How to use hazelnut bresilienne?

There are many uses for this recipe, but cake decorating is the most common one for me. It’s used for almost every Dutch ‘slagroomtaart’ (cream cake), it’s added on the sides of the cream cake. The crispy nut addition makes the cake so good!

You also see nougatine as a ice cream topping for soft serve here in The Netherlands. But you could add it at home to a scoop of ice cream as well. The crunchy touch to the ice cream is delicious. One last idea: roll your homemade chocolate truffles in some caramelized hazelnut pieces.

There are many more uses for hazelnut bresilienne, like on top of desserts. It’s a perfect crunchy base for a lot of pastries.

Fun fact: If you grind the caramelized hazelnuts completely, you will have homemade hazelnut praline.

Hazelnut bresilienne 3

Making your own candied hazelnut crunch

Nougatine is very easy to make and, most importantly, incredibly delicious. It is best to make a large batch right away, as it will keep for a long time. This way, you can regularly brighten up a dessert with a wonderfully delightful crunch.

The advantage of homemade hazelnut bresilienne is that you control the ratio of sugar to hazelnuts. I often find that store-bought nougatine contains too much sugar, while you really want the fresh taste of hazelnut. Another advantage of making your own nougatine is that you can use any kind of nut!

Of course, the classic hazelnut nougatine tastes best with a cream cake, hazelnut meringue or mocha cake, but you can think of many other cakes or desserts where a variation with pistachios or pecans, for example, would taste delicious.

hazelnut bresilienne recipe

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5 from 8 votes

Crunchy hazelnut bresilienne recipe

Hazelnut bresilienne is nothing more than a delicious caramelized hazelnut crunch which is very easy to make. In The Netherlands this hazelnut crunch is also known as ‘nougatine’. It is used for cake decorating, ice cream topping and more.
Servings: 200 grams

Ingredients

  • 100 grams hazelnuts shelled and unroasted
  • 80 grams granulated sugar
  • 30 ml water

Instructions

  • Toast the hazelnuts in a preheated oven at 175°C/345°F (convention oven) until golden brown, it will need about 8 minutes.
  • Combine sugar and water in a saucepan and heat over low to medium heat. The sugar should be completely covered by the water. Let the mixture heat until it gradually changes color. Do not stir during this process!
  • When the caramel is fully browned, turn off the heat and quickly add the oven toasted hazelnuts. Stir them into the caramel and pour onto a baking sheet lined with parchment paper. Leave to cool.
  • Finely chop the nougatine pieces in a food processor.
Baking basics homemade scones 3a

Is making your own scones difficult? Absolutely not! With this recipe for English scones you can easily make them yourself for a high tea or brunch, and serve them with clotted cream of course. Today I give you the recipe and all the baking tips you need.

English scones recipe

After I once made scones years back that failed miserably, I was postponing baking them again. With about 6 or 7 years to be exact. I then made a chocolate chip variety that ended up being more like bricks than scones. They really were complete failures.

But every time I ate scones again, I started to feel the urge to make them myself. Last week I finally got around to making my own! At the time, it must have been because of the recipe I had, because actually, making scones yourself is extremely simple. With the right scones recipe to be exact.

Scones and clotted cream

There are lots of delicious things you can put on these easy scones, but this is the most important: clotted cream. If you have enough time (and patience) then it is wonderful to make clotted cream yourself (I will share my recipe soon). But you can also buy it at the store.

The clotted cream is usually combined with jam. Usually this is strawberry jam, but I also like raspberry jam very much for my homemade scones.

What is really delicious too: lemon curd! A combination that makes it nice and fresh, perfect for Easter or a summer brunch.

Baking basics homemade scones 1a

Eggless scones

As you can see, there is no egg in this recipe which makes it egg free scones. Here in The Netherlands, it is more common to make English scones and those often don’t require eggs in the recipe. You really don’t need eggs to make perfectly delicious scones yourself.

What do you actually need if you’re going to make a scones recipe? Not much. I can tell you that in advance. You probably have the ingredients already in your house, so hopefully after reading this post, there’s nothing stopping you from baking these delicious, slightly sweet scones yourself.

  • Unsalted butter, I personally always use room temperature butter, but cold butter can also be used in this case.
  • Self-rising flour, in this case you do not need to add additional leavening agent to the dough yourself.
  • Fine granulated sugar, a small amount to give a slight sweet taste to these sweet scones.
  • Pinch of salt, this is important for flavor and ensures proper gluten formation.
  • Milk, so that the scones contain enough moisture and to give them a milk wash before they go into the oven.
  • Round (cookie) cutter, I like using one from this set.
Baking basics homemade scones 2a

Tips for easy scones

Can I prepare the dough and bake it later?

It’s best to bake them right away and then store them in a container for a day. The next day they are still delicious! You can reheat the scones for about 8-10 minutes. If I don’t eat them right away (or the next day), I always freeze them. That works perfectly.

What can I substitute for the milk in this recipe?

Several of you have informed me that soy milk or rice milk works fine in this recipe as a substitute for the cow’s milk. If you want, you can use whipping cream too. It makes the flavor and structure even more rich.

Why are my scones dry?

If so, they were probably baked too long and/or hot. Try baking the scones a little less long or hot.

Can I substitute the self-rising flour?

If you prefer to use flour you can, but you will need baking powder. Without leavening agent, you won’t get the desired results in this recipe.

Would you like to replace the self-rising baking flour with a gluten-free alternative? Pay attention to what it says on the package of the gluten-free flour, I have no experience with this.

Can I also make the dough with a (stand) mixer?

You can, but then you quickly over-knead it, making it sticky and unworkable.

 

home made scones

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4.35 from 63 votes

Homemade English scones recipe

Did you know that making your own English scones is incredibly simple? Delicious with clotted cream and a bit of jam. Perfect for high tea, but also for brunch.
Servings: 8 scones

Ingredients

  • 40 grams of unsalted butter
  • 225 grams of self-rising flour
  • 30 grams of fine granulated sugar
  • Pinch of salt
  • 110 ml milk
  • Extra: milk for milk wash

Instructions

  • Put the self-rising flour together with the cubes of butter in a bowl. Rub the butter between your fingertips through the flour, it will become a little crumbly. Stir in sugar and salt.
  • Finally, add the milk and stir with a fork or knife until you get a crumbly mixture. Continue to knead it (briefly) by hand into a smooth and soft dough.
  • Roll or press out the dough to a thickness of 3 centimeters (1.2 inches). Using a round cutter 5 centimeters (2 inch) in diameter, cut out the scones.
  • Knead the remaining dough into a ball again, flatten and again cut out as many scones as possible. Continue this way until you run out of dough.
  • Place all the scones on a baking sheet lined with baking paper. Brush the top with a little milk.
  • Bake for 12-15 minutes at 220 °C/425 °F until done and lightly browned.
Apple caramel cheesecake dessert 1a

It’s like a little apple pie combined with caramel cheesecake. With this recipe, you can easily make delicious no bake apple caramel cheesecakes dessert.

How to make individual no bake cheesecakes?

Start with small glasses or glass jars. These are really cute. You build the dessert in layers, starting by crushed cookies. Top that with your cheesecake mixture and finish it with your topping. Warm caramelized apple for this recipe. It’s really easy to make small one person cheesecakes as you can see!

You can prepare this cheesecake dessert very well, which I think is perfect. Put the prepared dessert in the refrigerator and take it out when needed.

However, you can also prepare the base (cookie + cheesecake layer), and make the apple mixture only just before you want to serve the dessert. This way, you have little cheesecakes with warm apples as a topping. Delicious!

In the last case, you can prepare the apple layer as well. Add a little lemon juice to keep the apple pieces fresh and store them in the refrigerator until you need them. I made them this way for Christmas and it worked perfect.

Apple caramel cheesecake recipe

For this dessert, I decided to first heat the apple in a pan and caramelize it with some sugar. Warm apple pieces work incredibly well in a dessert. In this case, I combined it with whipped cream, cookies and cream cheese.

For the cookies, I chose Bastogne cookies, which are a kind of spice cookies. It’s hard to find this particular cookie outside The Netherlands and a few other European countries, but any spice cookie will do. Biscoff cookies are a good alternative for example.

Apple caramel cheesecake dessert 2a

Tips for no bake apple caramel cheesecakes

Can I add pecans or other nuts to this cheesecake recipe?

Of course! Chop some pecans or other nuts, add them to the apple mixture in the saucepan and enjoy your pecan caramel cheesecakes.

Which caramel bits do you use?

I used small caramel fudge pieces. You can buy them or cut bigger pieces up. These caramel bits are also perfectly fine.

How big are the glasses for individual cheesecakes?

First of all: you can decide yourself how full you want to make your glass jars. I used diamond shaped glasses that are almost exactly the same as these ones.

 

Apple caramel cheesecake dessert

Print Recipe

4.82 from 16 votes

No bake apple caramel cheesecakes desserts

These individual no bake cheesecakes are perfect as a dessert. Extra delicious with a warm apple topping.
Servings: 4 servings

Ingredients

  • 125 ml whipping cream
  • 50 grams of fine granulated sugar
  • 1 tsp vanilla extract
  • 100 grams of cream cheese
  • 8 Bastogne cookies or other spice cookies
  • 2 apples
  • 2 tsp ground cinnamon
  • 2 tbsp granulated sugar
  • some small caramel pieces/bits

Instructions

  • Beat whipping cream with the 50 grams of sugar until stiff. In another bowl, mix vanilla extract and cream cheese until creamy. Add the whipped cream and mix on a low setting until evenly combined.
  • Crumble the cookies, either by hand or a food processor. The crumbs may still be somewhat chunky.
  • Divide the cookie crumbs among the glasses, followed by the cream cheese mixture.
  • Peel the apples, remove the core and cut into cubes. Put these diced apples together with cinnamon and 2 tbsp sugar in a pan and heat until caramelized. Stir the mixture frequently.
  • Divide the apple mixture among the glasses. To finish, sprinkle some caramel pieces on top.