Beeren-Creme-Torte | Berry Cream Cake

English version below

Zu Ostern kommt bei uns immer die ganze Familie zusammen und alle bringen was mit. So muss nicht einer alleine alles vorbereiten und wir bekommen eine tolle Mischung aus Gerichten zusammen. Ich hatte vor einigen Jahren schon mal den Oreo-Himbeer-Kääsekuchen (Rezept hier!) Diese Jahr wollte ich mich mal an einer Torte mit Cremefüllung versuchen. Und es hat gut funktioniert! :) Allerdings war es echt viel Arbeit - nichts für "mal eben schnell."

Brownie Cheesecake

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

When I first saw this cake at the Grindcore House in Philadelphia, I knew I had to have it. :) Brownie Cheesecake. Is there a better way to combine things? After returning to my native Germany, I went to great lengths to develop the perfect recipe. I took me three tries to figure out a good brownie recipe, and my poor friends and colleagues all had to suffer the "not quite perfect" versions.

This is not a recipe that can be done if you don't have a bit of time on your hands. Doughs need to rest, brownies need to cool down fully. I would suggest you prepare the different parts the day before you want to have the cake and assemble the next day.

Some minor changes will have to be made the next time,
but I am already very happy with the first try.

Oh hai! <3

Mississippi Mud Pie

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

Inspired by my friends over at the used to be guerilla Café Mousebear/soon to be an actual café Krümelküche, I made Mississippi Mud Pie for a friend's birthday.

These are the ingredients for a 26cm/10¼in springform:

Ingredients for the dough base:

• 260g of flour
• 30g of cocoa powder
• 200g of margarine
• 35g of raw cane sugar
• 3 table spoons of water

Ingredients for the chocolate cream filling:

• 50g of margarine
• 90g of raw cane sugar
• 2 table spoons of soy flour
• 2 table spoons of cocoa powder
• 50g of dark chocolate
• 100g of soy cream (or rice, oat, coconut cream etc.)

For the topping: 

• 300g of whippable vegan cream (if it's sweatened, great, if not, add some sugar)
• 50g of dark chocolate