[So ready for my favourite season of the year] carrot cake with caramelized walnuts

DSC_1371Today I show you my favourite recipe for a delicious carrot cake which is the perfect start into spring season (my favourite season of the year!) and makes by the way an ideal Easter treat!

The recipe comes together with some news or more precisely some transformation in my personal life and the reason why I have been so absent the last months. I am now taking the last steps to finally complete my master’s degree. I am lucky to have the possibilty to write my master thesis in cooperation with a company and I am very thankful for this opportunity. But this means moving away from my beautiful and beloved Hamburg. Last month I got the keys for my new apartment in another great city in Germany, Frankfurt. I am very excited to get to know another city and to start a new job! Because this change needed a lot of preparation, I was not able to prepare posts for you in the past. I hope after a short time of acclimatization I can present you more recipes and stories again (Unfortuntely I have to admit that I don’t have an oven in my new flat – But I’ll make the best of it!)

But now, some words about this today’s sweety! This moist and absolutely not dry (!) cake can be baked 1-2 days ahead so you are not going to stress yourself during Easter. You can taste the different aroma of cinnamon, ginger and nutmeg and sometimes an intense sweetness when biting onto a caramlized walnut. The refreshing frosting is the perfect completion and can be topped by these little carrots made out of marzipan which are of course eatable!

I hope you gonna enjoy your Easter days and the warm temperatures (Frankfurt is so much warmer than Hamburg!). I can’t wait to be home for Easter to celebrate with my family and of course I have to bake this cake again! And here is the recipe for you:


Carrot cake with caramelized walnuts

280 g butter
280 g brown sugar
1 tsp. vanilla sugar
5 eggs
170 g flour
pinch of salt
2 tsp. baking powder
120 g grounded almonds
60 g walnuts
30 g white sugar
1 tsp. cinnamon
pinch of nutmeg
0,5 tsp. ginger powder
280 g grated carrots
120 g mascarpone
220 g cream cheese
80 g confectioners sugar
2 tbsp. lemon juice


  1. Preheat oven to 180° degrees. Prepare a baking pan or 8 small baking pans as I did by oiling them.
  2. Caramilze the walnuts by boiling 30 g sugar and 30 g water until it shines light brown. Add the waldnuts and mix. When they are turning brown remove and put separately on baking paper.
  3. Separate eggs and beat egg whites, with a pinch of salt, until stiff.
  4.  In another bowl mix together butter and white sugar until very creamy (the longer you mix the better the batter will be). Add egg yolks one after another and vanilla extract until nicely incorporated.
  5. Now add the flour, baking powder, carrots, almonds and walnuts – Do not overmix! At last add stiff egg whites. Pour batter into the prepared baking pan.
  6. Bake for 45-50 minutes (depends on your oven!).
  7. For the frosting: Cream together all the ingredients with an electric mixer. Spead cream onto the cakes and decorate as you like (these little carrots are available in every well-stocked supermarket).


Happy Easter everybody!



[For real Gentlemen] Suit inspired Dark Chocolate Whiskey Cake


This cake is dedicated to a very special Gentleman… My big brother!

Big brothers are a blessing! As you maybe already realized my family means a lot to me. To be honest my family is my anchor, my constant that I could always trust on in my worst and my best times. Especially my big brother is a role model for me. When it comes to his birthday this year I wanted to create something special, because he is turning 30 this year! Time to celebrate and time for a fancy cake, right?


It was amazing growing up with someone who was always there, protecting me (such as defending me from big dogs or protecting me against our parents when we were in trouble in the past). He was always there for me in every situation. Still I am asking him for advise about future plans or university stuff and I am very proud of him and nothing can stop me from loving him!


Furthermore, I don’t know any bigger fan of whiskey than my big brother. He literally loves drinking whiskey. When it comes to birhtday presents he already owns everything that is related to whiskey. Including tons of books, whiskey glasses and he already went to many whiskey tasting! Therefore the main ingredient of his birthday cake had to be whiskey!

This Gentleman suit-inspired cake consists of a fluffy dark chocolate cake, refined with whiskey and covered with a dark chocolate fudge! The decoration is (of course edible), it’ s colored fondant (you can buy already colored fondant or color it by yourself to create your own color!) and the buttons are chocolate chips!


Gentleman Dark Chocolate Whiskey Cake

200 g butter (room temperature)
50 g confectioner’s sugar
8 eggs
260 g sugar
200 g good quality dark chocolate
200 g flour
pinch of salt
8-10 tbsp. singlemalt Whiskey
300 g heavy cream
1 tbsp. white sugar
250 g dark chocolate
50 g butter

100g white fondant
300g light blue fondant
3 dark chocolate chips (or more)

  1. In a bowl cream together the butter and confectioner’s sugar. Separate the eggs and add the egg yolks to the mixture. Melt the chocolate and let it cool before adding it to the mix.
  2. Beat egg whites until stiff; slowly sprinkle in the sugar until the egg whites are firm and shiny. Now sift the flour and add it slowly and carefully together with the egg whites to the egg yolk mix.
  3. Preheat oven to 170 °C. Cover a baking pan with baking paper and grease the sides of the pan with butter. Fill in the dough and bake for 35 to 50 minutes (depends on your oven!).
  4. Remove from oven and baking pan. Let it cool completely. Now, take a tablespoon and drizzle Whiskey all over the cake.
  5. For the glazing: Cut dark chocolate into smaller chunks. Boil the heavy cream in a saucepan. Remove from heat and add the chocolate pieces. Wait 1-2 minutes until stiring with a wire whisk. Then add the butter and whisk until a smooth and shiny texture comes out.
  6. Pour the glaze over the cake and cover it completely and try not to spread it so much because you want a smooth and shiny glazing!  Wait until the chocolate is set (put in refrigator for 30 minutes). If you have glazing left, cover it a second time with the glazing! Then place the cake where you wanna present it.
  7.  For the decoration: Knead the light blue fondant until smooth. Roll out to 2-3mm thick. Cut a triangle nearly as long as the cake. Fold over the two upper corners. Place it on the center of the cake. Roll out the white fondant and cut a small rectangle. Now shape the bow by gathering it in the center. Cut a very small strip from rest of the white fondant to make the bowtie and wrap it around the bow. Place the bow on the light blue fondant. Place three (or more) chocoalte chips down the center of the cake to create the shirt buttons.


Have fun baking!



[Yes, you can do much more with Prosecco than just drinking] Bellini cake*

*This blog post was created in cooperation with the Club of wine Online Shop


Since a couple of years my family is asking me to create the dessert for Christmas Eve. Every year the same tough question appears: to find a dessert which will be loved by everyone in my family. The last years we had many different things such as gingerbread trifle, Spekulatius (like an almond biscuit) mousse, Calvados apple crumble or this amazing orange praliné whiskey cake.

This year I would like to bake something especial because the whole family is united again. So when I was asked  by the Club of wine Online Shop, to create a recipe together with Bellini, I was thrilled because I love thinking about new recipes and combinations. In the end of my creative thinking this Bellini cake came out, which has very good chances to win the competition for this years Christmas Eve dessert.


Bellini is an Italian sparkling wine that consists of about two-thirds of Prosecco, one-third of white peaches juice and a dash of wild raspberry. It is not too sweet, but nicely fruity. The Bellini tastes very good together with a fruity dessert or delicious pastries. For my recipe I combined the Bellini with marmelade to create a Bellini marmelade which can be find between the cake layers.



Some more words about this amazing cake: It is a layer cake with chocolate, cinnamon and vanilla layers. Between them is first a layer of Bellini marmelade and second a smooth mascaspone cream. Outside of the cake is a thick layer of heavy cream tuffs, decorated with silver decoration pearls.


You can find the Bellini here. In general if you are looking for a last minute Christmas present you have a well-sorted selection at the Club of wine Online Shop.


Bellini cake


for the biskuits:
375 g butter
330 g sugar
2 tbsp. vanilla sugar
pinch of salt
6 eggs
375 g flour
2 tbsp. baking powder
3 tbsp. cacao powder
1-2 tbsp. cinnamon

for the Bellini marmelade:
3-4 tbsp. of peach marmelade
4-6  tbsp. of Bellini (depends on texture of the marmelade)

for the filling:
500 g mascarpone
250 g heavy cream
100 g yoghurt
5 tbsp. white sugar
1 package of stabilizer for whipping cream

for the decoration:
500 g heavy cream
2 packages of stabilizer for whipping cream
1 tbsp. vanilla sugar
optional: decoration pearls


  1. For the biskuits: Layer baking pans with baking paper (if you don’t have so many baking pans, don’t worry, just bake the layers one after another!).
  2. In a bowl cream together butter, sugar and vanilla sugar. Add the eggs one after another. Mix flour, salt and baking powder together and add to the sugar-butter-egg-mix.
  3. Now divide the batter in seven portions. You can bake the first portion right away because it is the lightest one  without any cacao or cinnamon in it. Take the second portion and add a pinch of cinnamon and cacao powder. Continue like this with the other portions. Just increase the amount of cinnamon and cacao powder by every layer. Pay attention to the color! The last portion should be the darkest one.
  4. Preheat oven to 180°C. Bake the layers. After baking remove from oven and let all the layers cool completely.
  5. Prepare Bellini-marmelade: Heat 3-4 tbsp. of peach marmelade and combine with 4-6 tbsp. of Bellini. This depends on the texture of the marmelade. It shouldn’t be too fluid neither too firm because you still need to spread it on the layers.
  6. Prepare filling: Beat heavy cream with 1 tbsp of sugar and 1 package of stabilizer for whipping cream. In another bowl combine mascarpone, yoghurt and the rest of the sugar. Now combine both to get one smooth cream for the filling. Put in the fridge.
  7. After baking let the biskuits cool completely. Now start layering by taking the first cake bottom and pour with Bellini marmelade. Spread with the filling. Top with the next cake bottom. Repeat this with the other cakes bottoms.
  8. For the decoration: In a bowl beat heavy cream with vanilla sugar and 2 packages of stabilizer for whipping cream. Fill  into a piping bag and pipe little tuffs all over the cake. Optional: Decorate with silver decorations pearls.


Cheers and a happy third advent!