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***RECIPE*** Now is the time to bake cheesecake while strawberry season lasts. A super simple version!!!
Ingredients for a 20 cm diameter cake:

• 160 g biscuits (I used oat biscuits, but you can really use any)
  
• 45 g melted butter
  
• 270 g cream cheese
  
• 60 g sugar
  
• 10 g flour
  
• 55 g sour cream
  
• 90 g eggs

The biscuits are crushed and mixed with the melted butter. Press into the cake tin, so that it is on the side and put. Cool in the fridge for half an hour and then bake in the oven at 170 degrees for 7 minutes, then let it cool.
Mix the ingredients for the cream in a large bowl. It is worth working with a machine to get a nice smooth cream, but do not foam it. Pour the cream onto the biscuit base and bake at 165 degrees for approx. 30 minutes.
Let the baked cake cool and in the meantime prepare the strawberry jelly.

• 200 g strawberry puree
  
• 130 g diced strawberries
  
• 5 g lemon juice
  
• 10 mint leaves
  
• 30 g sugar
  
• 5 g pectin
  
• 2 g gelatin
  
• 10 g water

Soak the gelatin in cold water. Heat the puree with the lemon juice and add the mint leaves. Mix with a hand blender and pour the sugar-pectin mixture into the warm puree. Boil for two minutes and dissolve the soaked gelatin in it. Pour over the cake and put in the refrigerator to set. Decorate the top with fresh strawberry slices.

Carrot Cake Cupcakes with Cream Cheese Frosting 🥕🧁🐰🥕

[Cake Sheet] – fits one 6” round cake pan

1. 120g Egg
2. 90g (unrefined)Brown sugar
3. 96g Vegetable oil
4. 110g Cake flour
5. 20g Almond flour
6. 1g Salt
7. 4g Baking powder
8. 2g Baking soda
9. 2g Cinnamon powder
10. A pinch of nutmeg powder(optional)
11. 120g Finely chopped carrot
12. 30g Roasted pecan

[Cream Cheese Frosting]

1. 190g Cream cheese
2. 30g Unsalted butter
3. 20g Sugar
4. 15g Condensed milk
5. 115g Heavy cream
6. 45g Mascarpone cheese

[Carrot Mazipan]

1. 100g Almond powder
2. 60g Sugar powder
3. 30g Egg white
4. Food colorings