Maasikakook toorjuustuga / Strawberry Cake with White Cheese

Retsept pärineb sellest blogist, mina tegin pisikesed muudatused, näiteks kasutasin piimašokolaadi asemel tumedat šokolaadi ning küpsisteks kasutasin kaerahelbeküpsiseid (nagu tegelikult ka retseptis soovitatud). Muide, poes suutsin leida ainult ühed kaerahelbeküpsised (Saaremaa pagaritelt?), kuhu ei olnud lisatud nisujahu.

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The original recipe is from here.

Martsipanitort hiir Cherryga / Marzipan cake with Cherry

Sai taaskord martsipanikattega torti tehtud. Biskviitidega ei hakanud seekord mässama, läksin kergema vastupanu teed ja ostsin poest. Panen siia enda jaoks kirja ka "tehnilised andmed": umbes 25 inimese tordi jaoks läheb vaja:

2 pakki valmis heledat biskviiti (asetatud teineteise kõrvale)

maasika toormoosi

800 g Ricotta kohupiima, sellest ca 50g kaunistamiseks

500 ml vahukoort, sellest ca 100 g kaunistamiseks

suhkurt (lisada maitse järgi kohupiima-vahukoore segule)

600 g martsipani

kondenspiima martsipani "kleepimiseks"

50 g tumedat šokolaadi kaunistamiseks

Biskviidid immutasin maasika toormoosiga, kihtide vahele panin kohupiima-vahukoore segu ja jätsin üle öö seisma. Järgmisel hommikul katsin tordi martsipaniga ning kaunistasin. Tegelikult oli mul plaanis värvilist martsipani kaunistamisel kasutada, aga kuna Pärnus ei müüda kusagil looduslikke toiduvärve (keemiat keeldus minu käsi ostmast ja ise martsipani värvimisega ei hakanud ka seekord jändama), siis jäin "must-valge" kujunduse juurde. Mõte oli veel tort 3D-mõõdus teha ning Cherryle kätte panna päris jäätis, aga see oleks vististi teised lapsed hirmus kadedaks teinud, kui sünnipäevalaps üksinda jäätist oleks limpsida saanud. Tordi eest kuulsin kiidusõnu :)

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Marzipan cake that I made for Mihkel's 5th birthday :)

Toor-juustukook, toor-Rafaellod ja mangokook / Raw cheesecake, raw Rafaellos and no-bake mango pie

Tunnistan, et soe kliima ei ole väga inspireeriv palava pliidi ääres küpsetamiseks, seega olen eksperimenteerinud mitte küpsetamist vajavate maiustega. Marie aastaseks saamise puhul valmistasin toore juustukoogi, retsept pärineb siit. Panen siia retsepti ka eesti keeles kirja, nii nagu mina seda tegin:

Põhi:

1 1/2 tassi makadaamia ja kreeka pähklite segu

1/2 tassi datleid

1/4 tassi kookoshelbeid

näpuotsatäis soola

Täidis:

3 tassi india pähkleid

3/4 tassi sidrunimahla

3/4 tassi mett

3/4 tassi kookosõli

1 spl vaniljesuhkurt

vajadusel 1/4 tassi vett

Kate:

2 tassi külmutatud maasikaid

1/2 tassi datleid

Valmistamine:

1. Põhi: sega põhja jaoks blenderis kõik ained, välja arvatud kookoshelbed. Vooderda lahtikäiva koogivormi põhi küpsetuspaberiga, puista sellele kookoshelbed ning suru mass vormi põhja.

2. Täidis: sega blenderis kõik täidise ained, välja arvatud vesi (esialgu). Lisa nii vähe vett kui võimalik, kuid nii palju, kui vajalik. Vala täidis põhjale. Tõsta kook tunniks ajaks sügavkülma (nii, et kook oleks külmunud).

3. Kate: sega külmutatud maasikad ja datlid blenderis ning vala kate külmunud koogile. Aseta kook uuesti sügavkülma, vähemalt viieks tunniks. 

Võta kook umbes pool tundi enne serveerimist sügavkülmast välja, siis on ta sellise mõnusa konsistensiga. Imehea! Ja petab ära küll, et koogis ei ole killukestki piimatooteid ega jahu.

I must admit that hot climate has not been inspiring for baking. Yet, I have made some cakes and sweets that do not need baking. When Marie turned 1 year old, I made my very first raw cake: raw cheesecake. The recipe was found from here. It turned out yummi and it did "cheat", it did not taste much different than a classical cheese cake made with dairy.
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Täna tegin toor-Rafaello komme ja need tulid imemaitsvad! Retsept pärineb siit. Minu versioon sai selline:

Põhimass:
4 spl kookosõli
3 dl kookoshelbeid
2 spl india pähkleid
2 spl mett
1/2 tl vanillisuhkurt

"Kaunistuseks":
15 mandlit
kookoshelbeid

Pane kõik põhiained blenderisse ja blenderda kuni kreemja massi saamiseni. Seejärel võta teelusikatäis saadud massi, vormi palliks, torka sinna sisse mandel ning veereta kookoshelvestes. Sellest kogusest saab umbes 15 Rafaellot. Tõsta külmkappi tahenema.

Today I made raw-Rafaellos. The recipe comes from here. They turned out very delicious!

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Eelmisel nädalal tegin mitte küpsetamist vajava mangokoogi. Uurisin erinevaid retsepte ning lõpuks improviseerisin niimoodi:

Põhi:
200 g digestiivküpsiseid
kookosõli

Täidis:
500 g purustatud mangosid
200 g kondenspiima
2,5 tl zelantiinipulbrit
veidi vett

Põhja jaoks sega purustatud küpsised kookosõliga, kookosõli pane nii palju, et küpsisemass oleks kenasti märg (alternatiivina võib kindlasti võid kasutada, aga ma olin laisk, ei viitsinud võid sulatama hakata). Suru segu küpsetuspaberiga vooderdatud lahtikäiva koogivormi põhja.
Täidise jaoks pane zelantiin külma veega likku ja seejärel sulata kuumal veevannil. Jahuta. Sega blenderis purustatud mangod ja kondenspiim ning lisa jahutatud zelantiin. Blenderda veel. Vala täidis põhjale ning tõsta kook külmkappi tahenema (paari tunni pärast on söömisvalmis). Maitses veel paremini hapuka maasikamoosiga!

Last week I made no-bake mango pie. I was looking at different recipes and finally my version came like that:

Base crust:
200 g digestive biscuits
coconut oil

Filling:
500 g mango pulp
200 g condensed milk
2,5 teaspoon gelatine powder
water

For the crust mix the biscuits with coconut oil (add so much coconut oil that all the biscuits are wet, about 2 tablespoons maybe). Put the crust on cake pan. For the filling put the gelatine in cold water and let it raise. Then melt the gelatine on hot water bowl. Cool it down. Put mango pulp and condensed milk into the blender and add cooled down gelatine. Pour the filling on the crust ja put it into the fridge for couple of hours. The cake tastes even better with raw (sour) strawberry jam.

Kingitus argipäevaks / A Gift For A Good Friend

Viisin täna heale sõbrale külla minnes külakostiks porgandimuffinid ning külmkapimagneti. Mõnikord on tore ilma põhjuseta kingitusi teha :)

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I visited a good friend today and gave her some home baked carrot cupcakes and a fridge magnet. Just because it is nice to make gifts :)

2 torti / 2 Cakes

Sünnipäevade hooaeg käib meie peres suure hooga ja nii olen söödava kunsti loomisega tegelenud:)

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Season of birthday parties of our family continues. So I have created some eatable art:)

Pärmitaigna-kukeseenepirukad / Chanterelle Pies

Külmkapis olid veel mõned karbid kukeseeni ja nii neist pirukad saigi, ümbriseks pärmitaigen (kasutan alati sellist retsepti pärmitaigna jaoks, seda nii soolaste kui magusate saiakeste puhul). Kukeseened olid sügavkülmutatud juba peekoni ja sibulaga üheskoos läbipraetult, seega sulatasin nad lihtsalt üles, praadisin veelkord üle, lisasin soola ja pipart ning ka mõne riivitud keedetud muna. "Karune" pirukate pind tuleb sellest, et taigna rullimisel panin lauale sepikujahu. Väga maitsvad!

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I still had some deep-frozen chanterelles in the freezer, so I baked some chanterelle pies (using yeast dough) of them. Delicious!

Martsipanitort / Marzipan Cake

Isa juubel sai meeleolukalt peetud! Valmistasin esimest korda elus martsipanikattega tordi. Tutvusin eelnevalt internetist erinevate retseptidega, kuid kuna ma ei leidnud kusagilt vastust küsimusele, kui mitmest munast tuleks valmistada biskviit, et tordist jätkuks teatud arvule inimestele, siis panen siinkohal ennekõike enda jaoks tuleviku tarbeks kirja sellised tarkuseterad: 

Meil oli pidulisi veidi alla 40 ja valmistasin 2x8 munast biskviidi. Tegelikult oleks pidanud tegema 2x10-12 munast biskviidi, sest 8 munast tehtud biskviidi sain lõigata ainult kaheks, oleks tahtnud 3ks lõigata (siis oleks tort mahlasem tulnud). Vahele tegin 1 kilost maasikatest toormoosi ning 800ml vahukoorest +1 kg Ricotta kohupiimakreemist täidise (täidis sai hästi vahukoorene, mulle oleks meeldinud rohkem kohupiimasem täidis; seega võiks vahukoore kogust vähendada ja kohupiima kogust suurendada). Kasutasin valmismartsipani, mida kulus 800g. Tuli välja küll, järgmisel korral tuleks vististi veelgi parem:)

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We had a nice celebration of my dad's 70th birthday. I made a marzipan cake for the first time in my life :)

Viiene! / Five years old!

Eelmisel nädalal sai Märt viieseks (ohh - kuhu see aeg küll kaob? Alles ta ju sündis...). Tähistasime kahel erineval päeval ja seega tuli teha kaks erinevat torti. Küpsisetort on "klassika", mis tuleb alati välja ja mis alati viimseni ära süüakse.

Teiseks tordiks otsisin ideid internetist ja leidsin mitmeid vahvaid ekskavaatori tortide pilte ning nii tegingi oma versiooni. "Maapinnaks" tegin tavalise biskviittaigna, vahele panin vaarikamoosi ja kohupiima, ning ekskavaatori ehitasin keeksist. Interneti ideedest leitud ekskavaatorid olid kõik kenad kollased, aga kuna mina ei tahtnud kunstlikke toiduvärve kasutada, siis minu ekskavaator sai pigem valge, katsin selle vanillipudinguga. Tagantjärele tarkus ütleb, et oleks võinud hoopis valge šokolaadiga üle võõbata (selle peale ma tol hetkel lihtsalt ei tulnud) või siis martsipaniga katta (mida ma pidasin tol hetkel aeganõudvaks) - need oleksid korrektsema välimuse andnud. Aga üldjoontes jäin rahule ja esimesena lammutasid lapsed sünnipäeval muidugi ekskavaatori iluosad;)

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Last week Märt turned 5 years old - already! We celebrated on two different days and that's why I also needed to make two cakes. The biscuit cake is "classics" that always turns out yummi and that is also kind of "must" on kids' birthdays. For the other cake I searched for ideas from the web and found several excavator cakes that looked adorable. So I made my version as well:)

Traditsiooniliselt / Traditionally

Küpsetasin minagi täna vastlakukleid ja lisaks tegin tuisuse vastlapäeva (selline nagu meil see tänane ilmake oli) kukleid ehk tuuletaskuid, mille täitsin juustu-küüslaugu-jogurtiseguga.

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It is Shrove Tuesday today and traditionally Estonians eat buns with whipped cream on that day. I made the buns by myself and also baked profiteroles and stuffed them with cheese, garlic and yoghurt mix.

Värske soolakurk / Salted cucumbers

Eile surfasin netis, et leida nõuandeid tõeliselt heade värskete soolakurkide tegemiseks. Kombineerides erinevaid retsepte ja nõuandeid juhindusin järgnevast:

1 kg kurke
1,5 l toasooja/jahedat vett
3 spl jämedat meresoola
1 spl suhkurt
mustsõstralehti
tilli
(üks suur) mädarõikaleht
(mõned varred) värsket koriandrit
kirsilehti
paar küüslauguküünt

Hoidsin kurke veidi külmas vees, siis pesin sooja veega puhtaks. Lõikasin ära kurkide ühe otsa. Maitsetaimed (mida tuli kokku peotäis) tükeldasin (kääridega). Ladusin kurgid ja maitsetaimed vaheldumisi potti (nõu ei ole tegelikult oluline) ja kallasin peale soola ja suhkruga segatud toasooja/jaheda vee. Panin peale surutise ja jätsin kurgid toatemperatuurile seisma. Vähem kui 24 tunni pärast proovisin ja olid juba väga head - soolased ja hästi krõmpsud:) 24 tunni möödudes võiks nad vististi juba jahedasse tõsta.

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I have made the first salted cucumbers of this summer. They are classics and "must" during Estonian summer:) If you want to try to make them as well, let me know and I will translate the recipe.

Moomin cake

On Tuesday Märt had his 4th birthday and I made him a cake with Moomin. He loved the cake:)

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Lisan retsepti ka:
Tordipõhi:
8 muna
8 spl suhkurt
4 spl nisujahu
4 spl maisitärklist
Eraldasin munakollased ja -valged, vahustasin munavalged veidikese soola ja poole suhkrukogusega; munakollased vahustasin teise poole suhkrukogusega. Lisasin munakollastele jahu, seejärel munavalged. Küpsetasin küpsetuspaberiga kaetud kõrgete servadega ahjuvormis, nii sain tordipõhja kolmeks lõigata. Kui tordipõhi oli jahtunud, immutasin apelsinimahlaga. Vahele panin maasikamoosi ja segu ricotta kohupiimakreemist, vahukoorest, tuhksuhkrust ja riivitud tumedast šokolaadist.
Muumitrolli joonistasin oma käega ümber raamatu eeskujul, küpsetuspaberile (selle kinnitasin kõvale alusele). Sulatasin tumeda šokolaadi ja sellega joonistasin Muumi kontuuride järgi küpsetuspaberile, asetasin selle külmkappi kuni tahenemiseni. Siis sai Muumi kontuuri panna tordile, natuke joonistasin veel sulatatud šokolaadiga üle ka. Ja kookoshelbed läksid Muumile "täidiseks".

Cake time!

In general I do not bake very often during summer because the hot weathers and the hot oven do not match at all. And I am plain lazy for baking during summer. Still, I use to bake for my birthday and also, summer is not summer without a blueberry cake. To make your mouth full of water I share some photos here of the cakes I baked during the latest days (and by now nothing is left;)). But to not be too evil I share the recipes, so you can bake them as well:)

Blueberry cake (Mustikakook)
The one I have baked at least once in summer during the latest 5 years or so. Blueberries grow in the forest right behind our house, so I do not need to go far to pick them. At least now, because they plan to build houses there and who knows if I can go there to pick blueberries next summer...

2 eggs
1 1/2 dl sugar
2 teaspoons vanilla sugar
100g butter
1 1/2 dl fresh or frozen blueberries
2 dl flour
1 teaspoon baking powder

Mix eggs and sugars. Add melted (and cooled down) butter and flour-baking powder mix. Stir in carefully the blueberries to not smash them. Pour the dough on the round-shaped cake form that is buttered and scattered with some flour. Bake at 175C for about 50 minutes (but my experience says it is ready earlier). It tastes the best with some vanilla icecream!

Raspberry-coco cake (Vaarika-kookosekook)
Dough:
225 g butter
1 dl sugar
5 dl flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon vanilla sugar
2 dl coconut flakes
Filling:
1 kg cottage cheese
250 g sour cream
4 eggs
2 1/2 dl sugar
1 teaspoon vanilla sugar
400 g raspberries

Mix flour, salt, soda, baking powder, vanilla sugar and coconut flakes. Twiddle in butter and sugar. For filling mix all the ingredients but raspberries. Put 3/4 of the dough on big baking pan/plate, pour on the filling and put on the raspberries. Twiddle on rest of the dough. Bake at 200C for 30 minutes.

Halvah-biscuit cake (Halvaa-küpsisetort)
It seems to be already a must on my every birthday (at least during the latest years). It is an easy cake because it does not need baking and I like the red currants in it that gives some sour taste into this otherwise very sweet cake.
Note: I am not sure halvah is available in all countries. And the biscuits we use here for biscuit cakes may be rather "exotic" in other countries as well (they have to be hard). But then you have to come here to shop for them;)

3 packages (´a 180 g) biscuits
200 g halvah
200 g butter
250 g sour cream
1 lemon's juice
2 dl red currants
Smash the biscuits and halvah. Melt butter, add sour cream and juice of lemon to it, mix it and add to biscuits. Mix and add the red currants. Mix carefully (to not smash the berries). Pour it to the bowl or cake form that is covered with foil. Put in the fridge at least for 5 hours.

Kama tiramisu

This is very much Estonian version of the popular Italian dessert. This is so much Estonian that I even cannot find the translation to "kama" into English. My dictionary says: "a mixture of rye-, oat-, barley- and peasemeal" that means if you are not from Estonia you have to come here to shop it:D

Basic:
400 g cream of cottage cheese
2 dl powdered sugar
1 teaspoon vanilla sugar
1 dl kama
4 dl whipped cream

Between: 150 g biscuits (for Estonians, küpsis "Keelekesed")
sea buckthorn berries (astelpajumarju)

For permeating: coffee

Mix all the basic's ingredients. Put 1/4 of the basic into the bowl, then permeate the biscuits and put them on the basic, put on some sea buckthorn berries, then the basic again etc. The upperst layer has to be of the basic. Decorate with some biscuit crumbs and the berries. Put into the fridge for at least 6 hours.

Happy Birthday, Märt!

Our dear son turned 3 years old today. We celebrated on 3 different days and I baked/made 3 cakes, the chocolate cake and the biscuit cake turned out like that:

Freshly baked

In my opinion one of the easiest doughs to make is the yeast dough and my favorites are probably cinnamon rolls, at least those I have made the oftest. I have experiences making the yeast dough since my teenage years already (yes, I have always liked to bake) but back then it always did not turn out the best (rolls getting kind of hard quickly afterwards) until I found the secret: you have to use half water -half milk or water mixed with milk/cream powder for the fluid. There are many recipes for the yeast dough with small variations, my favorite one is this one (and it is fine for both sweet and salty pies):
1/2 dl milk powder
1/2 l water
50 g yeast
2 dl sugar
2 teaspoons salt
1 egg
1 tablespoon cardamom
1 kg (15 dl) wheat flour
200g butter

As said I oftest make the cinnamon rolls ("Kaneelirullid"). Today I made them with farin sugar (plus cinnamon, of course) that gives them caramel taste. Märt added some pearl sugar on them as well for decoration;)
For the first time I also tried to bake "Moscow Pies" ("Moskva saiad") (this is how we call them here but they are also called "Cream Pies" or "Vienna Pies") that include vanilla cream. They turned out alright for the first time, I just have to give more taste to the cream next time.

On the photo below there are also some meat pies that taste the best when they are still warm and with bouillon.

Quick and easy

Sometimes there is no sweets left at home but I still "need" something sweet to eat:) Then the only solution is to bake something. Some time ago I found one very easy recipe from one of my cook books: "Pie of oat flakes". But I changed it to "Muffins of oat flakes" ("Kaerahelbemuffinid"), the recipe is very easy, one usually has all these ingredients at home and besides it takes only max half an hour to get the muffins ready (so it is probably also good to serve them to unexpected guests). Here we go:
4 eggs
2 dl sugar
2 dl oil
8 dl 1-min (quick) oat flakes
4 tablespoons of (spelta) flour
0,5 teaspoon of baking powder
3-5 tablespoons of cacao powder
Mix the eggs with the sugar, add oil, oat flakes, cacao powder and flour mixed with baking powder. Fill in the muffin forms and put in the oven at 200C for 15 minutes (do not bake longer, be exact with the baking temperature and time! Otherwise the muffins get too dry). Ready to eat:)

Not good for bodyweight!

Since summer is still few months away it is a right time to eat something yummy like cottage cheese balls (Kohupiimapallid);) You need to mix 2 eggs with 4 tablespoons of sugar, add 250 g cottage cheese (i used Ricotta cottage cheese) and add 100g flour mixed with 0,25 teaspoon of salt and 0,5 teaspoon of cooking soda. Heat the oil and fry the balls ("design" the balls with help of two teaspoons) in the oil. The balls usually self turn themselves around in the oil, if not, help them. When the balls are ready (with nice golden color) put them on the kitchen tissue for some minutes (to make the extra oil come out) and then pour over with some powdered sugar. Ready to eat:D

Cooking time

Birthdays usually mean a lot of cooking, at least in Estonia we use to eat a lot at birthdays. Märt turned 2 years old (how time flies!) on the 12th April and i made a cake for that day as well as home-made bread. The cake has usual biscuit "bottom" (made of eggs, sugar, wheat flour and cornflour) and i put raspberry jam and cottage cheese cream between the layers. Simple and delicious! Years ago i often made that kind of cake but i had not made it for quite some years by now as I have experimented with more complicated cakes. Should take it "into menu" again;)

I have baked a home-made bread for several times by now, some people even got it as a Christmas present from me:) It is a rye bread and consists of rye flour, leaven, water, salt, honey and cumins. It needs for 2 days to make it, around 10 minutes on the first day and around 3 hours next day (that includes 1,5 hours in the oven).

Soup and bread

I have got two recipes to share, hopefully you are in cooking mood:)

For the first "Red Soup of Minced Meat" ("Punane hakklihasupp") that i have made very many times by now and that seems to be Märt's favorite as well. You should try it as well:) You need (for 4 persons):
1 can (400g) chopped tomatoes
1 litre vegetable bouillon
1 teaspoon thyme
1 teaspoon Provance herbs mix (i.e. by Meira)
1 teaspoon seasalt
1 small cauliflower
1 small leek
1 small zucchini
3-4 cloves of garlic
1 onion
500 g minced meat
Heat up bouillon and chopped tomatoes, add herbs. Chop all vegetables in rather small pieces, add to bouillon and let it boil for 45 minutes in not so high temperature. Fry the minced meat on dry pan (do not use any oil either butter) and add to soup. Taste it, maybe you have to add more herbs. Ready to eat!

For the second, "Roasted Garlic Bread" ("Röstitud küüslaugu sai") that I have also baked for several times by now. The recipes comes from a book written by Estonian young woman Anni Arro who is an artist otherwise but she also loves to cook. I don't even have to translate the recipe into English as the cooking book is in 2 languages already:) Here we go (the book says it is enough for 5-6 persons but in my opinion it is enough for 2-3:) Depends how much one eats, heh-heh!):
1 tablespoon of dry yeast
100 ml of lukewarm water
1 tablespoon of farina sugar
125 ml warmed milk
150g of spelt flour
35 g of all-purpose flour
1 1/2 teaspoon of salt
1 head of garlic
50 g butter
10 fresh sage leaves
olive oil
seasalt
rosemary

Preheat the oven to 200C. Remove any loose paper-like pieces of the garlic peel and bake the head of garlic at 200C for 15 minutes. Now peel the entire head of garlic and squeeze the garlic flesh out. Combine the water, yeast and sugar and let it stand for 5 minutes. Mix in the milk, flours, salt and roasted garlic, adding them in small portions at the time. In a saucepan, melt the butter and cook the sage leaves to better bring out their flavour. Add the sage to the rest of the dough and knead hard until smooth, elastic dough forms. If the doug turns out too sticky, add more flour. If the dough is too dry and crumbly, add more water. Cover the dough with a kitchen towel and leave it in a warm place to rise for an hour. Place the risen dough onto a flat surface, knead for a couple of more minutes and leave it to rise for another 30 minutes. Then shape the dough into a flat loaf and form a few bulges onto it with your knuckles. Baste the loaf with some olive oil and sprinkle sea salt and rosemary on the top. Bake at 200C for 35-40 minutes (my experience is that it bakes even less, for about 30 minutes, but it probably depends how fat the bread is).

Dessert time

When i prepare dinner i often feel like i should make some dessert as well, first of all thinking all about myself - of course! - because i love desserts! Today i mixed two recipes i found plus added some creativity and so i ended up with very simple but delicious apple and plum dessert ("Õuna ja ploomi magustoit"):
apples (and some plums)
3 dl flour or 2 dl flour and 1 dl almond bits
about 1 dl (light brown) sugar
(bit of syrup)
(cinnamon)
about 100g butter
First i buttered a cake form. Then peeled and cut apples and took stones out of plums, cut plums in half, put them in the cake form and poured some syrup over them (one can also add cinnamon). Then mixed flour, almond bits and sugar and put it on the apples and plums. Butter should be taken directly from the fridge, so that one can cut slices and cover almost allover (i did not have enough butter at home, so i added some olive oil on the cake). Then to the oven at 200C for about 20-30 minutes. The dessert is the best with vanilla icecream! Unfortunately i forgot to take a photo of the dessert because we rushed to my father-in-law and nothing is left.