SPRINKLEE - RECIPES

Easy Rhubarb Tray Bake with Crumb Topping

Sun, 31 May 2026 11:15:00 +0000

Looking for the perfect rhubarb dessert recipe? This easy rhubarb tray bake combines a soft vanilla sponge, tangy fresh rhubarb, and a buttery crumb topping for the ultimate spring and summer treat. It's simple to prepare and makes a wonderful dessert for family gatherings, afternoon coffee, or weekend baking. If you love seasonal baking, this rhubarb cake recipe is a must-try.

Ingredients

For the Cake Batter

200 g all-purpose flour

150 g sugar

150 g butter, softened

3 eggs

100 ml milk

10 g baking powder

1 tsp vanilla extract

Pinch of salt

For the Rhubarb Filling

400 g fresh rhubarb

2 tbsp sugar

1 tbsp potato starch or cornstarch

For the Crumb Topping

80 g cold butter

100 g all-purpose flour

60 g sugar

Instructions

Preparation

Preheat the oven to 175°C (350°F). Line a 20x30 cm baking pan with parchment paper.

Prepare the Rhubarb

Wash and cut the rhubarb into small pieces. Mix with sugar and starch and set aside.

Make the Batter

Cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients and milk alternately until a smooth batter forms.

Make the Crumble Topping

Combine flour and sugar in a bowl.

Rub in the cold butter until crumbly.

Assemble

Spread the batter evenly into the prepared pan.

Scatter the rhubarb mixture over the batter.

Top with the crumble mixture.

Bake

Bake for 40–45 minutes or until golden brown and a toothpick inserted into the cake comes out clean.

Allow the cake to cool completely before slicing.

Tips for the Best Rhubarb Cake

Add extra sugar if your rhubarb is very tart.

Brown sugar can be used in the crumble topping for a richer flavor.

This cake tastes even better the next day.

Serve with whipped cream or vanilla ice cream for an extra special dessert.

Enjoy this delicious homemade rhubarb tray bake during rhubarb season and share it with family and friends.

Fluffy and Moist Lemon Sponge Cake (23 cm Baking Pan)

Fri, 29 May 2026 18:09:00 +0000

Are you looking for the perfect, stable base for your festive cake? This lemon sponge cake is a real hidden gem! Unlike traditional sponge cakes, the glucose syrup and plain yogurt used in this recipe ensure an incredibly moist, fluffy crumb that stays fresh for much longer. The delightful citrus freshness and vibrant aroma will elevate any cake, making it particularly perfect for a beautiful spring Easter dessert.

🛒 Ingredients:

150 g all-purpose flour
40 g potato starch (gives the sponge an extra tender and soft texture)
6 g baking powder
A pinch of salt
4 large eggs (~200 g), must be at room temperature
180 g granulated sugar
75 g unsalted butter
75 g glucose syrup
50 g plain yogurt
75 ml freshly squeezed lemon juice
½ tbsp finely grated lemon zest

👩‍🍳 Instructions:

Prep Work: Preheat your oven to 165°C (330°F) and prepare a 23 cm springform cake pan (line the bottom with parchment paper or grease the sides).
Dry Ingredients: Sift the flour, potato starch, and baking powder into a bowl. Add a pinch of salt and whisk well to combine.
Wet Base: Melt the butter with the glucose syrup in a saucepan or microwave. Stir in the plain yogurt and freshly squeezed lemon juice. Let the mixture cool until it is lukewarm (not hot).
Whipping the Eggs: Start whipping the eggs at medium speed until they become pale and thick. Then, slowly and gradually add the sugar, continuing to whip for about 5 minutes. The mixture will expand significantly in volume and fall in thick, slow ribbons when you lift the whisk.
Smoothing the Batter: Turn the mixer down to the lowest speed and whip for 1 more minute – this helps break up large air bubbles, ensuring an even, fine crumb structure.
Combining Mixtures: Gently fold about ⅓ of the whipped egg mixture into the butter-yogurt mixture to lighten its texture and even out the consistency.
Folding the Flour: Sift half of the dry ingredients into the remaining egg mixture and very gently fold it in using a whisk or silicone spatula with light, circular motions. Sift the second half and fold gently again, being careful not to deflate the incorporated air.
Final Touch: Pour the butter-yogurt mixture (combined with the first portion of eggs) down the side of the bowl. Gently fold everything together and, at the very end, gently fold in the finely grated lemon zest.
Baking: Important! The batter is quite fluid and shouldn't sit around. Pour it into the prepared pan immediately and place it in the oven. Bake for 35–40 minutes until the top is beautifully golden and the center springs back when lightly touched.

💡 Pro Tips for Perfect Results:

Do not open the oven door during the first 30 minutes, or the sponge cake might deflate!
After baking, let the cake rest in the pan for about 10 minutes before carefully removing it.

The finished sponge cake stands about 5–5.5 cm tall – making it an absolutely perfect and stable base for an Easter cake or any spring dessert!

If you try this recipe, make sure to share your results and thoughts in the comments below!

If you want more recipes, click here.

Swiss Meringue Pavlova — Crispy Outside, Marshmallow Soft Inside

Mon, 25 May 2026 16:54:00 +0000

Not just any pavlova… ✨

This one is airy, elegant, and soft as a cloud. Crispy on the outside, marshmallow-like in the center, and beautifully white with a delicate texture that melts in your mouth.

I always call it “the big meringue sister of marshmallows,” because it’s built on the same magical trio:

🤍 egg whites = air

🍓 sugar = structure

☁️ patience = the ultimate baking challenge 😄

This is one of the safest and most reliable homemade pavlova methods because it uses Swiss meringue — gently heating the egg whites before whipping.

And don’t worry… the process is actually calm, simple, and surprisingly satisfying. 🤍

📏 Size

Diameter: 20 cm

Height: approximately 5 cm

Ingredients

120 g egg whites (about 4 eggs)

200 g superfine sugar

1 tbsp cornstarch

1 tsp white wine vinegar or lemon juice

1 tsp vanilla sugar

a pinch of salt

Instructions

☁️ 1. Make the Swiss meringue

Place a heatproof bowl over a pot of simmering water. Add egg whites, sugar, and salt.

Heat gently while stirring until the mixture reaches about 60°C (140°F).

No thermometer? Rub the mixture between your fingers — if you no longer feel sugar crystals, it’s ready.

🍥 2. Whip the meringue

Now the magic begins!

Whip the mixture for 8–12 minutes until thick, glossy, and stiff peaks form.

🤍 3. Stabilize the meringue

Carefully fold in the cornstarch and vinegar or lemon juice. This helps create the perfect pavlova texture.

🍰 4. Shape the pavlova

Draw a 20 cm circle on baking paper and shape the pavlova with slightly taller edges and a small well in the center for cream and berries.

🔥 5. Bake

Bake at 120°C (250°F) without fan for approximately 90 minutes.

☁️ 6. Cool slowly

After baking, leave the pavlova inside the turned-off oven with the door closed for 2–3 hours.

Yes… this is where the patience test truly begins 😄

But slow cooling helps prevent cracks and creates the perfect marshmallow center.

The result?

🤍 beautifully white pavlova

☁️ crisp outer shell

🍥 soft marshmallow-like center

✨ minimal cracks

🍰 stable structure

A perfect dessert for celebrations, summer berries, or simply a beautiful homemade treat.

You can read more recipes and pastry tips here

Chocolate Whipped Cream Frosting — Light, Fluffy & Silky Smooth

Mon, 25 May 2026 16:23:00 +0000

If you’re looking for the perfect chocolate cream for cakes, cupcakes, and desserts, this recipe might become your new favorite.

This chocolate whipped cream frosting is light, airy, and melts in your mouth. It’s not overly sweet, has a rich cocoa flavor, and best of all — it’s made without butter. The texture tastes like a silky chocolate mousse and comes together in just a few minutes.

Perfect for filling cakes, frosting cupcakes, or layering elegant desserts.

🤎 Chocolate Whipped Cream Frosting

Ingredients

500 g cold heavy cream (35%)

100 g powdered sugar

50 g unsweetened cocoa powder

1 tsp instant espresso powder (optional)

a pinch of salt

Instructions

1. Mix the dry ingredients

In a bowl, combine powdered sugar, cocoa powder, espresso powder, and salt.

2. Add the cream

Pour in the cold heavy cream and begin whipping on low speed until combined.

3. Whip until fluffy

Continue whipping until the cream becomes thick, light, and airy. Avoid overwhipping to keep the texture smooth and silky. To get an even airier and smoother cream consistency, a quality mixer is very important — also check out these kitchen mixers that will be great for making desserts. 🍫

Ways to use this frosting

This chocolate cream is perfect for:

filling cakes

frosting cupcakes

tartes and Swiss rolls

layered desserts

berries and fruit desserts

It tastes like the most delicious chocolate mousse — rich, airy, and irresistibly smooth.

If you try this recipe, share your results and baking creations! 🤎

You can read more recipes and pastry tips here.

Mini Chocolate Tartlets with Strawberries & Wildflowers

Sun, 24 May 2026 06:35:00 +0000

Small, elegant, and irresistibly delicious — these mini chocolate tartlets combine a crisp almond crust with silky French-style chocolate ganache (la ganache). Perfect for celebrations, afternoon coffee breaks, or whenever you crave a refined homemade dessert.

This recipe was originally created in spring, which is why the tartlets are decorated with wildflowers and fresh strawberries. During colder seasons, feel free to use fresh or freeze-dried berries, citrus zest, or chopped nuts for a cozy winter version.

Ingredients

For the crust (5 mini tartlets)

55 g butter, softened

15 g powdered sugar

1 egg white

80 g all-purpose flour

25 g almond flour

a pinch of salt

For the chocolate ganache

100 g milk chocolate

50 g dark chocolate

100 ml heavy cream (35%)

For decoration

fresh strawberries

edible flowers or berries of your choice

Instructions

1. Prepare the crust

Beat the softened butter with powdered sugar until light and fluffy. Add the egg white and continue mixing. Gradually fold in both flours and a pinch of salt.

Wrap the dough in plastic wrap and refrigerate for about 1 hour.

Once chilled, roll out the dough and press it into mini tartlet molds. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, until lightly golden.

2. Make the chocolate ganache

Heat the heavy cream until just boiling and pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.

Pour the ganache into the baked tart shells and refrigerate for at least 2 hours, until set.

3. Decorate & serve

Before serving, decorate the tartlets with fresh strawberries, edible flowers, or seasonal berries.

An elegant dessert that looks impressive yet is wonderfully simple to make at home.

Enjoy baking and let yourself be inspired in the kitchen! ✨

To explore more delicious recipes and useful culinary tips, click here.