Serves 7

For the dough:
2dl milk or single cream (10%)
13g cake yeast
3 tbsp sugar
½ tsp salt
30g butter (82% fat)
1 egg
0.5 tsp ground cardamom
About 2.5dl wheat flour

For the filling:
400g traditional cooking curds
4 eggs
1dl sugar
150g sour cream
90g Cow Candy or soft toffee
2dl bilberries

Warm the milk to blood heat, dissolve the yeast, sugar and salt in it. Melt the butter, add cardamom and let stand. Whisk the eggs into the milk and yeast mixture, add enough flour to get a nice soft pastry. Continue blending intensively while adding melted butter and cardamom. Let the dough leaven in a warm place up to +35 °C for 30 minutes, then stir it through and pour it on a backing tray in a 1cm thick layer. Let it leaven in a warm place for another 15 minutes.

Separate eggs. Blend yolks, the curds, sour cream and half of the sugar into an even mixture. Whisk the whites into a tender froth, add the rest of the sugar and continue whisking. Mix the froth carefully into the curds mixture, pour it over the leavened dough, sprinkle bilberries and chopped toffee on top.

Bake at 190 °C for about 20 minutes.

Serves 4

For the batter:
2 eggs
0.5 tsp salt
0.5dl sugar
1 tsp vanilla sugar
2dl sour milk
3dl oatmeal
Rapeseed oil for frying (oil and butter mix is also suitable)

Divide the yolks and the whites into separate bowls. Add salt, sugar and vanilla sugar to the yolks. In turn, blend in sour milk and flour to get a smooth batter. Whip the whites in the other bowl and mix them carefully and delicately in the batter.

Heat a pan and add some fat. Spoon the batter into the frying pan and fry the pancakes on both sides until golden brown. Keep warm under an upturned plate or bowl until needed.

24 servings

For the shortcrust pastry:
2dl flour
100g butter
0.5dl icing sugar

For the filling:
2 eggs
1dl sugar
1dl sour cream
2 tbsp flour
0.5 tsp baking powder
0.25 tsp salt
Juice and grated zest of 1 lemon

For the glaze:
1dl sour cream
0.5dl sugar

Grease the baking dish with butter. Sift flour into a bowl. Add cold butter and sugar, and using a knife, cut it into an even dough. Press the pastry on the bottom of the dish and bake at 180 ºC for 15–17 minutes.

To prepare the filling, whip the eggs with sugar and add the rest of the ingredients to the mixture. Pour the filling onto the pre-baked base and bake for 25 minutes. Allow to cool for 10 minutes.

Mix sour cream and sugar and spread on the cake. Bake for another 5 minutes. Allow to cool well, cut into squares and serve.

12 servings

1.5dl cherry or other berry or fruit yogurt
400g frozen cherries
3dl flour
1 tsp baking powder
1dl oil
3 eggs
0.5dl sugar
0.5dl brown sugar
icing sugar for sprinkling

Mix yogurt, melted and drained cherries, flour, baking powder, oil, eggs and sugars. Pour into a 24cm cake tin.

Bake at 175 ºC for 25–35 minutes. Once the cake has cooled, sprinkle with icing sugar.

Watch the video:

8–10 servings

For the pastry:
3dl flour
0.25 tsp salt
15g butter
2 tbsp sugar
1 egg
milk for brushing
flour for rolling
butter to grease the baking dish

For the filling:
50g butter
750g apples
1 tsp cinnamon
Juice of 1 lemon
1–2 tbsp honey

Sift the flour and salt into a bowl. Cut butter and rub it into the flour. Add sugar and the egg and blend until smooth. Put it in the fridge while preparing the filling. To prepare the filling, peel and slice the apples. Melt butter and cook apples in melted butter for 3 to 4 minutes. Add cinnamon, lemon juice and honey and heat for another few minutes.

Place the apples in a 22 to 23cm diameter baking dish greased with butter. Roll out the pastry on a floured surface and place it on the apples in the dish. Brush the pastry with milk and prick holes with a fork.

Bake the pie at 200 ºC for 20 to 25 minutes.

12 servings

200 g butter
3½ dl flour
100 g chopped almonds
2 dl sugar
600 g plums or 1 can of plum compote
2 eggs
1 pack of vanilla pudding mix
1 lemon
2 tsp vanilla sugar
350 g cottage cheese
200 g cottage cheese paste

Crush the cold butter, flour, and sugar. Mix in the chopped almonds. Beat the eggs; mix with the cottage cheese and cottage cheese paste. Mix in the vanilla pudding mix, lemon juice and grated rind, as well as the vanilla sugar.

Press ¾ of the dough onto the bottom and sides of a 24-cm diameter pie pan. Pour the cottage cheese mixture onto the dough, covered with halved plums. Sprinkle on the remaining dough.

Bake at 180 degrees for 50-60 minutes.

8 servings

Crust:
200 g butter
2 tbsp sugar
½ tsp salt
1 egg yolk
2½ dl flour

Filling:
600 g sour cream
2 dl sugar
1 lemon
2 tbsp potato starch
2 eggs
1 egg white

Prepare the crust. Beat the butter and sugar. Add the lightly beaten egg yolk, salt, and flour. Bake at 200 degrees for 15 minutes. Mix the sour cream and sugar. Add the grated lemon rind and lemon juice, potato starch, and beaten eggs and egg white.

Pour the mixture into the crust and bake at 180 degrees for 40-45 minutes.

12 servings

500 g cottage cheese
½dl chopped almonds
3 eggs
1 dl sugar
1 dl flour
2 dl milk
3 large grated apples

Beat the eggs with the sugar. Mix in the cottage cheese, milk, flour, almonds, and grated apples. Pour into a 26-cm diameter cake pan greased with butter.

Bake at 175 degrees for one hour.

Serves 8-10

4 apples or 6-7 apricots
3 eggs
½ dl sugar
300 g cottage cheese
½ dl flour
½ dl farina
1 dl milk
1 dl raisins
1 tbsp butter

Place the chopped apples or apricots on the bottom of a casserole greased with butter. Beat the eggs with the sugar, mix in the cottage cheese, milk, flour, and farina. Pour on the apples. Sprinkle with raisins.

Bake at 180 degrees for 45 minutes.

16 servings

3 packs of cookies (180 g each)
200 g butter
500 g cottage cheese
300 g marmalade
1 dl sugar
1 dl milk
1 lemon

Beat the butter with the sugar. Mix in the cottage cheese, milk, lemon juice, and grated rind. Crush the cookies, chop the marmalade, and mix with the cottage cheese mass. Put the mixture in a mould lined with film and leave to set in the cold overnight.

Invert the mould to remove and decorate.