A Day Full of Delicious Pastries

Hello everyone. I'm so happy to share this post with you. Today I prepared my favorite pastries as I’m expecting guests. Here's a post filled with delicious recipes. I hope you like it. Let’s start with my first recipe: Nectarine Ricotta Tart.

Nectarine Ricotta Tart

Filling:

• 1 cup ricotta cheese
• A pinch of salt
• 1 tablespoon sugar
• 1 tablespoon vanilla sugar
• 1 tablespoon cream (20%)
• 1 heaped tablespoon corn starch
• 2 egg whites
• 1-2 nectarines/apricots/plums (your choice)

Dough:

• 4 tablespoons butter
• 4 tablespoons powdered sugar
• A pinch of salt
• 1 tablespoon vanilla sugar
• 2 egg yolks
• 1 cup flour

Preparation:
For this tart you'll need the ingredients listed above. Start by mixing the softened butter with powdered sugar using a spatula until well combined. Add the salt and vanilla sugar (I didn’t use any as I ran out). Then, mix in the egg yolks. Sift the flour and knead quickly to form a soft dough. Place the dough in the fridge for about 20 minutes.

Meanwhile, prepare the filling. Pass the ricotta through a sieve for a smooth texture, then mix in the remaining ingredients. Whip the egg whites in a separate bowl until stiff peaks form and gently fold them into the ricotta mixture. Dice the nectarines, roll out the dough and press it into a tart pan, raising the edges slightly. I didn’t grease the pan. Pour the ricotta mixture over the crust and spread evenly. Bake at 180°C (350°F) for about 35 minutes. Once cooled, sprinkle with powdered sugar. That’s it. Enjoy it with tea. it’s very delicious.

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Next up is my Ricotta Cake recipe. For this, you’ll need butter, eggs, sugar, vanilla, flour, baking powder and ricotta. Here are the exact measurements:

Ricotta Cake

• 1 cup flour (about 150 g)
• 1/2 teaspoon baking powder
• 85 g butter
• 165 g sugar
• 1 teaspoon vanilla sugar
• 130 g ricotta cheese (5-9% fat)
• 2 eggs

Preparation:
I’m doubling the ingredients to make two cakes.Start by mixing softened butter, sugar and vanilla sugar until smooth. Then add the ricotta and mix again. Sift the flour and baking powder together and gradually add to the mixture.

Pour the batter into greased cake molds and bake at 170°C (340°F) for 45 minutes. Check for doneness with a toothpick. Once the cakes have cooled, sprinkle with powdered sugar. The ricotta keeps the cake moist and makes it incredibly delicious.

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Finally I’ll be making oatmeal cookies. For this, you’ll need oatmeal, butter, sugar, vanilla sugar, cinnamon, salt, flour, honey, raisins and water.

Oatmeal Cookies

• 1.5 cups rolled oats (about 170 g)
• 1 cup flour (about 110 g)
• 2/3 cup sugar (about 140 g)
• 4 tablespoons butter (about 80 g)
• 1 tablespoon honey (about 20 g)
• 2 tablespoons raisins (about 25 g)
• 1/2 teaspoon vanilla sugar (about 1/4 teaspoon)
• 1 teaspoon baking powder (about 3 g)
• 1/2 teaspoon cinnamon (about 1 g)
• 1/4 cup warm water (about 60 g)
• 1/2 teaspoon salt (about 2 g)

Preparation:
Grind the oats slightly in a food processor (using oats that take longer to cook is better). Soak the raisins in water. Melt the butter and mix it with honey. Combine the flour, salt, vanilla sugar, baking powder and cinnamon. Add the oats to this mixture. Pour in the water and mix well. Wet your hands with water to prevent the dough from sticking while shaping it. Roll the dough into small balls, press them slightly flat and place them on a baking tray, leaving some space between them. Bake in a preheated oven at 180°C (350°F) for 12–15 minutes. It’s important not to overbake them, as they harden quickly. When they turn lightly golden, they’re ready.

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Meringue Roll Cake

• 300 ml cream (at least 33% fat)
• 4 egg whites (about 140 g)
• 1.5 cups powdered sugar (about 210 g, 1.5 times the weight of the egg whites)
• 2 tablespoons cornstarch
• A pinch of salt
• 1 packet vanilla sugar
• Nuts/fruits/strawberries (optional)

Preparation:
Start by whipping the cold egg whites. When the mixture turns white, gradually add the powdered sugar, beating well after each addition, until stiff peaks form. Once ready, add the cornstarch and gently fold it in. Spread the mixture on a baking sheet lined with parchment paper, leaving some space as it will expand while baking. For a decorative touch, use a patterned spatula (optional). Bake at 160°C (320°F) for about 25 minutes. Carefully transfer the baked meringue onto another piece of parchment paper and let it cool.

Whip the chilled cream in a pre-cooled bowl, starting on low speed and gradually increasing. Once the cream begins to thicken, add the vanilla sugar and fold gently with a spatula. Reserve a small amount for decoration and spread the rest evenly over the meringue. Add your choice of fruits or nuts on top (I used a mix of fruits here). Roll the meringue carefully and finish decorating as desired.

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Ricotta Muffins

• 2 cups flour (about 300 g)
• 1 packet baking powder
• 1.5 cups cream cheese (about 300 g)
• 1.5 cups powdered sugar (about 250 g)
• 3/4 cup 33% cream (about 150 ml)
• 1/3 cup white chocolate (about 75 g)
• 4 eggs
• 1 cup raisins (about 100 g)

Preparation:
Melt the white chocolate using a double boiler. Beat the ricotta cheese with 100 ml of cream until smooth. Add the melted chocolate and the remaining cream, mixing well. Stir in powdered sugar, vanilla sugar and eggs. Gradually add the flour and baking powder, mixing to combine. Fold in the pre-soaked and dried raisins. Fill muffin molds about 2/3 full and bake at 180°C (350°F) for 20–30 minutes. Each oven is different, so check for doneness by appearance or using a toothpick.

Dear friends, we’ve reached the end of this post. Thank you so much for reading. I hope you enjoy these recipes. If you try any of them, don’t forget to share your experience in the comments. Wishing you all a happy day. See you in my next posts.