Sugar Cookies Bunnies – Happy Easter!


Happy Easter to you all! I hope you are spending these days with your lovely families and/or friends and a lot of good food. I definitely am! Furthermore, I am really enjoying the way my organic garden starts coming to life again…it’s sooo beautiful!



DSC00937bSo here comes my Easter post – this year I suggest some really cute Sugar Cookies Bunnies decorated with royal icing.SONY DSC

The way I decorated the cookies is simple: First, I drew a white outline, then I flooded the cookies and at the end I added the pink tail and ears. When the icing had completely dried, I drew the eyes and whiskers with an edible ink pen I got as a gift from lovely Kathrin from Kathrin’s Cup of Tea.


You can find all instructions on how to bake the Sugar Cookies and how to work with Royal Icing right here.


SONY DSCHave fun and enjoy these wonderful days! 🙂

Bettina.SONY DSC


Two Tier Marscapone-Quark-Yoghurt-Cake with Berries and Lime

_DSC5777insta.jpgHello my dears!

Let me present you today one of my favourite cakes I ever made. As the recipe is rather long (though not very difficult) it took me quite a bit of time to finish it off. (Or, to be more explicit a few months, as I made this cake for my Mum’s birthday – and that was in November.)SONY DSC


The cake is based on this wonderful recipe by ‘Caketime by Tamaris’. I have however added an extra sponge layer, changed the cream mixture (as my Mum disklikes cream cheese) and added the lime flavour._DSC5805b.jpg

I really hope you’ll like the look AND taste of this cake as much as I do! To me there’s nothing more disappointing (in the cake universe) than a cake which looks lovely but tastes not half as good. This will not happen here.The mixture of fresh lime and berries (most of them from my organic garden), intricately arranged chocolate and the two layers (one crunchy, one soft) is simply perfect, in my opinion.

All the best,



Two Tier Marscapone-Quark-Yoghurt-Cake with Berries and Lime

working time: about 1h 45 min

baking time: about 10 min

This recipe will give you a two-tier cake. The 1st cake has a diameter of 20cm the 2nd one on top of 12 cm.


Bottom layer:

  • ­       100g ground almonds
  • ­       200g butter biscuits/shortbread
  • ­       130g butter



Sponge (2nd layer):

  • ­       4 eggs
  • ­       120g sugar
  • ­       1 pinch of sal
  • ­       2 tbsp. of warm water
  • ­       zest of ½ lime
  • ­       80g flour

  • ­       2 dl cream
  • ­       350g mascarpone
  • ­       250g low-fat quark
  • ­       400g Greek Yoghurt
  • ­       ca. 130g confectioners‘ sugar (depending on your taste)
  • ­       ½ sachet of vanilla sugar
  • ­       juice and zest of 1 lime
  • ­       6 gelatin sheets
  • ­       250g berries (washed and dried)


  • ­       250g berries
  • ­       if you like: roses (not sprayed!)
  • ­       about 200g chocolate



  1. Preheat the oven to 220°C.
  2.  For the bottom layer: Roast the ground almonds in a pan and let them cool down. Crush the butter biscuits and mix them with the almonds. Melt and add the butter. Press the mixture into two cake rings (12 and 20 cm diameter) and set in the fridge for about half an hour.
  3.  In the meantime, prepare the sponge: Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
  4. Add sugar, one pinch of salt and warm water to the egg yolks. Whisk until light and fluffy. Add zest of ½ lime. Set aside.
  5. Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
  6. Sift the flour and ground almonds on top. Gently fold in and combine, trying to keep the volume.
  7. Pour the mixture into a (rectangular) tin and level into all the corners, smoothing the top with a palette knife.
  8. Bake for 8-10 minutes in the middle rack of the oven until golden brown on top. Generously sprinkle a kitchen towel with additional white sugar. Carefully turn the sponge out of its tin onto the towel. Immediately remove the baking parchment. Cover cake with the baking tin and let it cool down. Then cut the shapes of the cake rings (one for the first and one for the second cake) with a knife.
  9.  Wash and dry the berries. Then, distribute them onto the bottom layers (i.e. the biscuit layers) of the two cakes. (Don’t put any berries on the edge.)
  10. Mix mascarpone, low-fat quark and Greek Yoghurt, juice of a lime and confectioner’s sugar. Whisk the cream until stiff.
  11. Prepare the gelatin sheets according to the manufacturer’s instructor. Combine with 2-3 tbsp. of the quark mixture first and afterwards with the entire quark mixture. Fold in the cream very carefully (don’t whisk!).
  12. Put half of the mixture onto the two bottom layers. Cover with the sponges and then with the rest of the cream mixture.
  13. Put the cakes (separately) in the fridge and let them set. Then, put the small cake (without cake tin!) on top of the big cake.
  14.  For the chocolate net: Melt dark chocolate and pipe a pattern onto kitchen foil (prepare the net for the small cake first). It should be slightly higher than the cake. SONY DSCWait until the chocolate is almost set, then press the kitchen foil around the cake and put it in the fridge for 10 minutes.SONY DSC SONY DSCIf you miss this moment and chocolate is already too hard, use a blow-drier to warm the chocolate up gain. Prepare the net for the small cake similarly and let the assembled cake rest in a cool place.
  15. Shortly before you serve the cake, decorate it with fresh berries and (not sprayed) roses.


To get a printed version:
Download the pdf. (Both English and German versions available!)

To get a printed version:
Download the pdf. (Both English and German versions available!)

Two Tier Mascarpone-Quark-Yoghurt-Cake with Berries and Lime

Zweistöckige Mascarpone-Quark-Joghurt Torte mit Beeren und LimetteSONY DSC