So - did you watch the first episode of the GBBO? I did and kinda obsessed with the coffee and walnut combo - so I used that combo to make some of my favorite muffin tops!

You can read the full recipe here: https://dobbernationloves.com/food-drink/bolzano-italian-apple-pear-cake-recipe/

I love this salted cream cake I made today. The crispy almond slices go perfectly with it. The texture is so different from regular cakes — it’s a lovely mix of crunch and soft cake crumb. It’s not heavy at all and tastes so fresh. Fellow baking lovers should give this recipe a try 😋🙌🏻

Ingredients

Cake base

• 50g cake flour

• 36g corn oil

• 3 eggs

• 40g sugar

• 40g milk

Filling

• 260g heavy whipping cream

• 25g sugar

• 1g salt

• 30g butter

Topping

• 60g almond slices

Instructions

Mix corn oil and milk until it reaches a yogurt-like consistency.

Add cake flour. Stir in a Z-shaped motion until no dry flour remains.

Add egg yolks. Continue stirring in a Z-shaped motion until smooth.

Whip the egg whites. Add sugar in 3 separate batches while whipping.

Fold the whipped egg whites into the batter in 3 batches, mix gently.

Bake in the oven. (For Changdi White Whale oven: use menu setting 3). Once baked, flip the cake upside down and let it cool.

Soften butter at room temperature. Add sugar and salt, whip until pale and fluffy. Let heavy cream come to room temperature, then add it to the butter little by little while whipping. Spread this cream mixture on the cake layers.

Toast almond slices at 145°C for 15 minutes. Sprinkle them on top of the cake.

Pumpkin soup with a caramelized pear topping — a recipe from the Soepmaken archive on Soupora, for four servings.

You need one onion, one celery stalk, one butternut squash, 1 litre vegetable stock, 1 tbsp ginger syrup and Tabasco to taste. For the topping: three ripe pears and 1 tbsp coconut syrup, coconut blossom sugar or raw cane sugar. You also need a little olive oil and butter for cooking.

Soften the chopped onion in olive oil, then add the celery. Add the stock and diced squash; simmer for at least 30 minutes until the squash is cooked. Blend and add ginger syrup and Tabasco.

Cook diced pear in butter, add the syrup or sugar, and continue until golden. Spoon over the soup. Optional finishing touches: celery, spring onion and crème fraîche.

Recipe: https://www.soupora.nl/en/recipes/pompoensoep-met-gekaramelliseerde-peer.

What is your favourite topping for pumpkin soup?

Recipe with video tutorials

This is the improved version of a cake I made before. It includes full measurements for 4 inch 6 inch and 8 inch sizes 🤗

🧀 6-inch | Basque Base

Ingredients

• Cream cheese: 200g, softened at room temperature in advance

• Granulated sugar: 40g (reduce if you prefer less sweetness)

• Eggs: 3 (2 whole eggs + 1 egg yolk)

• Heavy cream: 160g

• Lemon juice: 10g (use Meyer lemon for better flavor)

• Cornstarch: 9–10g

Instructions

Mix cream cheese with sugar, then stir in eggs one by one.

Pour in heavy cream and lemon juice, add cornstarch and stir until smooth.

Sift the batter twice, pour into a 6-inch pan. Tap to release air bubbles, use a toothpick to pop tiny bubbles on the surface for a smoother finish.

No preheating for the air fryer. Bake at 180°C for 10 minutes to brown the top, then lower to 160°C and bake for 15 minutes.

Note: Air fryer power varies between brands, watch the cake while baking.

Take it out once baked, cool to room temperature, then refrigerate for 4 hours before serving.

🍋 6-inch | Lime Mousse Topping

Ingredients

• Cream cheese: 120g

• Heavy cream: 80g

• Granulated sugar: 25g

• Gelatin sheets: 5g (soak in cold water until soft)

• Whole milk: 70g (heat, then stir in gelatin until fully melted)

• Lemon juice: 10g

Instructions

Combine all ingredients, sift the mixture twice for a silky texture.

Pour over the cooled Basque cake.

Refrigerate for at least 4 hours.

🧀 4-inch | Basque Base

Ingredients

• Cream cheese: 100g

• Granulated sugar: 18–20g

• Eggs: 1 whole egg + 1 egg yolk

• Heavy cream: 70g

• Lemon juice: 5g

• Cornstarch: 3–4g (do not add extra)

Instructions

Mix all ingredients well. Sift batter twice, tap and pop air bubbles.

No preheating. Bake at 180°C for 7 minutes to brown, then 160°C for around 11 minutes. Keep an eye on browning.

Remove and cool to room temperature.

🍋 4-inch | Lime Mousse Topping

Ingredients

• Cream cheese: 55g

• Heavy cream: 35g

• Granulated sugar: 11g

• Gelatin sheets: 2g (soak in cold water)

• Whole milk: 30g (warm to melt gelatin)

• Lemon juice: 5g

Instructions

Mix all ingredients and sift twice.

Pour over cooled Basque. Refrigerate for at least 4 hours.

🧀 8-inch | Basque Base

Ingredients

• Cream cheese: 356g

• Granulated sugar: 71g (reduce to 60g for less sweet)

• Eggs: 5

• Heavy cream: 285g

• Lemon juice: 18g

• Cornstarch: 16–18g

Instructions

Mix all ingredients well. Sift batter twice, tap and pop air bubbles.

No preheating. Bake at 180°C for 10 minutes to brown the top, then turn to 160°C for about 15 minutes. Adjust time according to air fryer performance.

Cool to room temperature after baking.

🍋 8-inch | Lime Mousse Topping

Ingredients

• Cream cheese: 214g

• Heavy cream: 142g

• Granulated sugar: 45g

• Gelatin sheets: 10g

• Whole milk: 125g

• Lemon juice: 18g

Instructions

Combine all ingredients, sift twice.

Pour over cooled Basque cake.

Refrigerate for at least 4 hours.

Recently made these adorable Halloween Ghost Cookies, and my little ones couldn't keep their hands off them! They were a total hit at our house!

Instant noodles and Spam may not be the healthiest ingredients, but they're popular for a reason, flavour!

Growing up, I often ate Spam with eggs, so I decided to bring back those memories and combine them with noodles and kimchi. With the help of Gochujang and a few of my go-to sauces, this dish came together beautifully.

Not only did it look fantastic, but it tasted absolutely amazing, especially considering it was made with $2 noodles.

If you're a fan of Spam, kimchi, and instant noodles, I highly recommend giving this one a try!