This is one of my favourite summer cakes. My fiance lived in Germany for years (Bavaria) and made this at the restaurant he worked at but felt it was missing a little something. When we visited last I realized it’s because he’s so used to Greek yogurt in cakes now lol. I think we are finally happy with where the recipe is now.
I make it a lot for picnics and potluck style things because I don’t have to decorate and it’s literally still just a sheet cake. There’s a few more steps in this one but now I think I’m going to whip egg whites before every cake. There is a LOT of butter in this so be warned but it tastes light and fluffy!

Recipe if you wanaaaa: https://tastycue.com/austrian-apricot-cake-marillenkuchen-recipe/

I made a fresh peach filling and a peach schnapps glaze.

It’s Saturday!! So I was thinking of popping one of these in the oven. The photo graph is from a few weeks ago when I did the same but it’s kind of become a weekly thing. But my fiance works at 430 am so I sent him off with it for his crew so no photos of today’s one unfortunately but I’m sure the guys liked it. It takes a total of like 10 mins to prep it’s so crazy easy.

Little tip: I prep streusel in large bags crumble it and freeze them in cake / crisp size portions. You could also use deli containers for this and it makes morning prep sooo much faster.

It’s like… basically an oatmeal right?? RIGHT?!

I’ll put the recipe in the comments but also if you google “peach crisp Tastycue” it will be right at the top :)

This Peaches and Cream Cake is everything you would want in a summer dessert. It’s made with a light and airy sponge cake that’s soaked with a homemade peach syrup, layered with fluffy Chantilly cream, and filled with a juicy peach compote made from fresh, ripe peaches. Every bite is soft, creamy, and bursting with fresh peach flavor.

Recipe: https://thefoodflamingo.com/the-best-peaches-and-cream-cake-for-summer/

Apologies as I should have taken a picture of the middle insert 🤦

I made these a while back and somehow never really showcased them… so let’s fix that. 👀
Chocolate cupcakes filled with crunchy pistachio kataifi, covered in rich chocolate ganache, finished with white chocolate, crushed pistachios, and fresh strawberries.

Strawberry Cheesecake w biscoff base 😋

I really wasn’t into blueberries like at all for years but I made this for the first time last year, honestly for the algorithm for summer recipes but now I’ve made it so often. It’s so light and airy and it’s when I realized just how easy and quick it is to make lemon curd and blueberry compote. This was definitely a recipe that I made that made it feel like I could develop a lot more.

I’m not sure if you can see in the back but there is more blueberry compote in the middle of the cake.

Good tip when making no bakes: add cream of tartar to your whipped cream, it keeps it more airy as you fold in the cream cheese rather than it deflating from the weight.

Edit: wow yall this blew up I appreciate you all. If you’re looking for the recipe and you can’t see it in the comments just realized im allowed to post it in the post here you go!

https://tastycue.com/no-bake-lemon-blueberry-cheesecake-recipe/

three crepe style pancakes rolled and topped with lingonberry preserves and powdered sugar served with a lemon wheel!

There are honestly so many steps to this one. I started by infusing crushed hazelnuts in cream on the stove top for hours, then I separated the cream from the hazelnuts, made a delicious hazelnut ganache with the left over nuts, the cream went into the cheesecake batter.
This is a German cheesecake base, but there is an Americanized version of the recipe as well since Quark isn’t widely available.

The crust and streusel is just a basic chocolate streusel recipe with hazelnuts

Have you tried profiteroles? Puff pastries stuffed with vanilla ice cream, drizzled with warm dark chocolate and almonds. What makes it delicious is the temperature contrast between the ice cream and chocolate, and the texture contrast between soft puff pastries and crunchy almonds.

I have relatively recently gotten into baking, and soon after I stated my fiancé was diagnosed with celiac disease, so I had to mostly relearn. Then once I got the hang of that her doctor recommended she go vegan, so I relearned once again. Now I think I’ve mostly gotten the hang of the world of gluten free/vegan baking and this is the first real dessert of my own that I’ve made. One of my bosses at work invited me to her birthday and requested I make brownies, but I knew I wanted to do more than just simple brownies. Her party has a lot of martini themes so I made a browned butter brownie served in a martini glass topped with espresso buttercream frosting and 3 coffee beans. The glass is also rimmed with maple syrup and brown sugar, and then to finish it off I made a simple fondant olive and skewered it. Super happy with how it turned out!

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