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Baking Recipes by Cynthia Barcomi

Barcomi´s - Süßes aus den Staaten (April 2019).


The recipes of the blogger and author Cynthia Barcomi are for everyone a treat: From juicy chocolate cheesecake to the fruity Cobbler dessert.

Wintery Chestnut Chocolat Cheesecake

Ingredients for the soil (23 cm Ø) :

  • 200 g dark chocolate
  • 150 g of sugar
  • 75 g butter
  • 2 eggs, slightly devious
  • 105 g of flour
  • 1/4 tsp salt
  • 1/4 teaspoon soda

Ingredients for the filling:

  • 3 eggs
  • 150 g of sugar
  • a pinch of salt
  • 525 g cream cheese

Mass 1:

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  • 150 g dark chocolate, melted

Mass 2:

  • 200 g chestnuts cooked & finely ground with 35 g sugar (minced in the food processor)


  1. Preheat oven to 170 ° C and grease a round springform (23cm Ø) and set aside.
  2. Melt the crumbled chocolate with the butter and the sugar either in a pot on the stove or in the microwave for 2-3 minutes. (Caution: chocolate burns slightly!) Add the eggs after cooling down (!).
  3. Mix the flour, salt and soda together and add to the cooled chocolate mixture and stir gently.
  4. Pour the dough into the prepared baking pan and distribute evenly. Bake for 18 minutes and let cool in the mold (!) On a grid. Then seal for the water bath by wrapping two sheets of aluminum foil crosswise from the outside around the mold.
  5. For the filling of noble bitters, melt the chocolate and allow to cool slightly. Finely grind the cooked chestnuts with the sugar and set aside.
  6. Beat eggs and sugar with a hand mixer. Add orange peel and a pinch of salt and stir well. Add the cream cheese and beat for another 2 minutes until well blended.
  7. Transfer half of the mixture into a large bowl and stir in the melted dark chocolate with a rubber spatula. In the other bowl fold in the finely ground chestnuts.
  8. Distribute the chocolate filling evenly over the prepared brownie ground, followed by the chestnuts. Place the cake pan on a baking sheet and bake with about 1cm of hot water. Put in the preheated oven and let stand for a total of 45 minutes. During this time may pour some water.
  9. Remove the cake from the oven and let it cool for 10 minutes. Then drive along the edge with a thin knife to prevent the cake from being torn open.
  10. Allow the cake to cool for several hours, until it reaches dumpling temperature. Then put in the fridge for at least 6 hours. Never place the cake in the refrigerator immediately after baking, otherwise the bottom will soften.
  11. Immediately before serving, dust the cocoa powder starlets with the help of the template.


Almond Orange Cupcakes with Cherry Frosting

Ingredients for the muffins (12 pieces)

  • 175 g of flour
  • 80 g starch
  • 50 g almonds, ground and lightly roasted
  • 3 teaspoons baking powder
  • 175 g of sugar
  • 1/2 tsp salt
  • Orange peel, finely grated
  • 120 g soft butter
  • 145 ml of milk
  • 2 eggs, devious

Ingredients for frosting

  • 90 g soft butter
  • 375s g of powdered sugar, sieved
  • 1 tbsp cherry jam


  1. Preheat the oven to 175 ° C and place a muffin pan with cuffs.
  2. Measure all dry ingredients and place in a mixing bowl.
  3. Cut the soft butter into the dry ingredients, knead it in with your fingertips or work it in with the hand mixer so that the crumbs are reminiscent of small peas.
  4. Using the hand blender or food processor, gradually add the eggs and milk to the flour mixture.
  5. Spread the dough evenly over the muffin molds. They should be about 2/3 full.
  6. Bake the cakes for about 18 minutes. Always do a Garprobe with a toothpick! Allow to cool for 10 minutes before removing the cupcakes from the baking pan to cool.
  7. For frosting, place the butter in a large mixing bowl and add half of the icing sugar. Mix at the highest level with the hand mixer until the mixture is supple smooth. Continue to run the blender and slowly add the remainder of the sugar until the correct consistency is achieved. Finally, stir in the cherry jam. Apply with a knife or piping bag to the well-cooled cupcakes and decorate as desired.


Cranberry Mac Nut Biscotti

Ingredients (for 20 to 30 biscotti, depending on size) :

  • 330 g of flour
  • 180 g of sugar
  • 1/2 teaspoon soda
  • 1/2 teaspoon baking powder
  • a pinch of salt
  • 3 eggs
  • 3 tablespoons vegetable oil
  • Juice and grated peel of a lemon
  • 125 g macadamia nuts, chopped very roughly
  • 200 g dark chocolate and / or white chocolate, melted - at will


  1. Preheat the oven to 175 ° C and lay out a baking sheet with parchment paper.
  2. Blend flour, sugar, baking soda, baking powder and salt.
  3. Using a wooden spoon or a rubber spatula, stir the eggs and vegetable oil into the flour mixture until well blended. Stir in cranberries, macadamia nuts, lemon juice and peel.
  4. Using floured hands, form the dough directly on the baking sheet into a roll about 30 cm long and 9 cm wide.
  5. Bake the roll for 35 minutes on the bottom rail and allow to cool for 20 minutes on the plate.
  6. Place the roll on a cutting board and cut diagonally into 1.5 cm thick slices with a wave-ship knife. Arrange the slices with the flat side and a slight distance from each other on the baking sheet.
  7. Bake at 170 ° C on the bottom rail for 10 minutes. Turn biscotti and bake for another 10 minutes until golden brown. Allow to cool on a wire rack.
  8. If you like, you can decorate the finished biscotti with about 200 g of melted brewers and / or white chocolate. - Delicious!


Chocolate Chai Spice Tree


  • 110 g of flour
  • 50 g starch
  • 120 g of sugar
  • 3/4 teaspoon baking powder
  • 1/2 tbsp Narton
  • 1/4 tsp salt
  • 150 ml of water
  • 50 g of cocoa
  • 50 g dark chocolate
  • 1 teaspoon molasses (Grafschafter Goldsaft)
  • 1 tsp of soluble espresso powder
  • 1 big egg
  • 80 g soft butter
  • 3/4 teaspoon cinnamon
  • 1/2 tsp. Ginger powder
  • 1/4 tsp cardamom
  • 1/4 teaspoon ground anise
  • 1 pinch of grated nutmeg
  • 1 pinch of ground cloves


  1. Place a wire rack on the bottom oven rail and preheat the oven to 170 ° C. Butter the Christmas tree baking pan well and set it aside.
  2. Bring the water to a boil, dissolve cocoa, chocolate, syrup and soluble espresso powder in it and allow to cool.
  3. Mix flour, starch, sugar, baking soda, baking soda, salt and all the spices in a mixing bowl.
  4. Cut the soft butter into small pieces in the flour mixture. Work into the flour with your fingertips or with a fork until the crumbs remind of small peas.
  5. Using a Hansmixer or food processor, mix in the cooled cocoa (up to 60 ml) and stir for about 1 minute.
  6. Stir the eggs with the remaining cocoa and gradually stir into the dough.
  7. Pour the dough into the baking pan.
  8. Bake for a total of 45 minutes, but look for the cake after 25 minutes of baking time. If it has already taken on color, cover the rest of the baking time with a piece of aluminum foil loosely.
  9. After baking, let the cake cool for 10 minutes. Cut off the pastry that protrudes from the mold, remove the tree from the mold and place on a grid for further cooling.
  10. When the tree has completely cooled, sprinkle with powdered sugar.


Recipes by Cynthia Barcomi


A cobbler captures the summer: the scent of baking, consistency and taste at a picnic or a hot summer night … Ohhhhhh, gorgeous!

Ingredients (for 12 servings):

  • 35 g of flour
  • 250 g of sugar
  • 600 g of bromine, blue or raspberries
  • 1 kg of ripe peaches or nectarines, peeled and pitted, cut into 1 cm thick wedges

Ingredients for the dough:

  • 420 g of flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tablespoon of sugar
  • 250 g of very cold butter, cut into 1 cm cubes
  • 250 ml whole milk or cream
  • 1 tsp sugar mixed with ¼ tsp cinnamon


  1. Slide your grate onto the middle rail and preheat the oven to 220 ° C. Butter a glass or ceramic baking dish (22 cm x 34 cm).
  2. In a large bowl, mix the flour with the sugar, add the berries and peaches or nectarines and turn so that everything is well mixed. Put into the baking pan and bake until it begins to bubble, about 15 minutes.
  3. While the fruit is baking, mix the flour, baking powder, salt and sugar for the dough in a large bowl, then rub the cold butter with your fingertips or a dough mixer until the whole thing is reminiscent of coarsely ground flour. Add milk or cream and mix only (SHORT) until the dough forms.
  4. On a lightly floured work surface, quickly form the dough into a 30 cm long and 9 cm thick roll. Cut in half and then cut each half into 6 slices (you now have 12 slices). Place on the hot fruit mixture and sprinkle with the cinnamon sugar.
  5. Bake the cobbler until its surface is golden, 30 to 35 minutes. Serve warm, maybe even with vanilla ice cream.

Recipe from "Cookbook for parties "


The way to a man's heart goes through his stomach

Ingredients (for 8 large or 16 small scones):

  • 2 eggs
  • 60 ml of cold buttermilk
  • the grated peel of a half untreated lemon
  • 325 g of flour
  • 100 g of sugar
  • 1 teaspoon Baking powder
  • 1 teaspoon soda
  • 1/2 tsp salt
  • 90 g butter cold, diced
  • 200 g blueberries, fresh or frozen and thawed
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons of sugar

1. Preheat the oven to 200 ° C. Cover the baking sheet with baking paper.

2. Mix the eggs, buttermilk and lemon peel in a measuring cup. Mix flour, sugar, baking powder, baking soda and salt in a mixing bowl. Work the butter into the flour mixture with your fingertips until the whole thing is reminiscent of coarse crumbs. As fast as possible: Only cold butter ensures light and leafy scones. Then add the liquid mixture and mix gently until everything just mixes. Do not mix excessively!

3. Gently mix in the blueberries.

4. Place the entire mixture on the floured work surface and form a slice of about 2 cm thickness and 20 cm diameter from the dough. The dough may be moist and difficult to process. If necessary, dust the work surface with a little more flour and work quickly and carefully so as not to damage the blueberries.

5. Quarter the dough. Halve each quarter in half so that you have 8 pieces of dough. You can also beat the dough by hand to 2 cm thickness and cut out with a glass of 8 dough circles. Sprinkle each scone with cinnamon and sugar.

6. Bake for about 20-22 minutes until the scones have got some color. Let the scones cool on a wire rack for 10 minutes before you enjoy them.

Recipe from "baking, I love baking "

Banana walnut muffin

A wonderful breakfast on the way

Ingredients (for 12 muffins):

  • 330 g of flour

  • 1/2 teaspoon soda
  • 2 1/2 teaspoon baking powder
  • 1/8 teaspoon cloves
  • 1/8 tsp nutmeg
  • 240 ml banana puree (3 medium-sized bananas)
  • 140 g soft butter
  • 125 g of sugar
  • 2 big eggs
  • 70 g roughly chopped walnuts


  1. Preheat oven to 190 ° C.
  2. Muffin form (12 muffins) ausbuttern
  3. Stir the soft butter with the sugar until creamy. If you have a KitchenAid, use the flat stirrer, but a hand mixer will do the same.
  4. If the sugar-butter mixture is creamy, add the eggs and continue to beat until well stirred.
  5. Set the mixture aside and puree the bananas. Of course you can use a machine for that, but with nice, ripe bananas, a fork is just as fast and effective. Attention: There must not be any pieces in the banana puree, because the unroasted banana bakes badly, and the disappointment is great if you bite into a half-baked muffin.
  6. In the next step mix the dry ingredients well together.
  7. Roughly chop walnuts - or simply crumble them by hand.
  8. Now mix the dough with a wooden spoon or rubber spatula. Never use the hand blender to mix the dry ingredients with the liquid ones. Add dry ingredients to the liquid so that they just connect, then pour in the walnuts and a little bit more. Do not overdo it, a few patches of unroasted flour are a good sign. Spread the dough evenly over the muffin pans and bake for 18 minutes. Poke a toothpick into a muffin and see if it comes out clean. Stick some more dough on it, put it back in the oven and bake for a few minutes longer.

Recipe from "Backbuch"


Cookies that addict you!

Ingredients (for 36 cookies):

  • 385 g of flour
  • 2 teaspoons of baking soda
  • 1/2 tsp salt
  • 250 g of soft butter
  • 300 g of sugar
  • 2 eggs
  • 2 tbsp sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 190 ° C. Lay out a baking sheet with parchment paper. Sift flour, baking powder and salt into a mixing bowl. Mix sugar and cinnamon.
  2. Using a hand mixer or food processor, beat the butter in a mixing bowl until soft and creamy. Add sugar and beat until the mixture becomes light and fluffy. Add eggs and vanilla sugar and continue beating for a few minutes.
  3. Using a wooden spoon or a rubber spatula, mix in the flour and baking powder mixture until just such a dough results.
  4. Roll the dough teaspoonfully between the palms. Turn the small dough balls in the cinnamon sugar until they are evenly covered all around. Place the balls on the prepared baking sheet. Make sure that there is a gap of 6 cm between the cookies. DO NOT flatten.

Recipe from "baking, I love baking"

Favorite for Spring: Lime Cheesecake


For the Lime Curd:

  • 3 egg yolks
  • 170 g of sugar
  • 70 ml each of lime and lemon juice
  • 90 g butter (diced)
  • 1 pinch of salt
  • 1 tbsp thinly grated peel of 1 organic lime

For the ground:

  • 100 g of egg biscuits (ground)
  • 80 g spoon biscuit (ground)
  • 20 g powdered sugar (sieved)
  • 1 pinch of salt
  • 60 g of melted butter

For the filling:

  • 700 g double cream cheese
  • 140 g of sugar
  • 2 eggs
  • Juice and thin grated peel of 1 organic lime
  • 1 pinch of salt
  • 400 g sour cream
  • 2 tbsp starch


  • 12 strawberries


  1. For the lime cream (lime curd), beat the egg yolks and sugar for a few minutes to a light yellow thick cream. Embeze juice. Transfer the mixture into a heavy stainless steel pot with a thick bottom (no aluminum pot). Heat over low heat until thick, stirring constantly with a wooden spoon (do not cook!). Gradually add the butter while whipping, stir in the salt and lime peel. Heat mass to 87 degrees (thermometer) or until it assumes pudding consistency. Transfer to a bowl or a glass with a screw cap (kept closed for several weeks in the refrigerator).
  2. Preheat oven to 180 degrees. Mix ingredients for the soil, distribute in the form, press on. Bake for 10 minutes on a medium rail. Allow to cool for 15 minutes. Cooled springform pan with two cross-shaped sheets. Wrap aluminum foil from the outside and seal.
  3. For the filling, make cream cheese and sugar lump-free. Eat eggs one after the other. Add lime juice and peel, salt, sour cream and finally stir in the starch. Distribute half of the filling on the floor. Add 5-6 tablespoons Lime Curd, then the remaining cheese cream. Put the mold on a deep baking sheet and put it on the middle rack in the oven. Pour 2 cm high boiling water, bake about 50 minutes. Remove (cake is still a bit wobbly), remove foil, with a knife from the edge with a knife.
  4. Let cake in the mold for 1-2 hours at room temperature, then refrigerate at least 4-6 hours. Before serving, add about 6 tablespoons of Lime Curd. Wash strawberries, put on them.

DIFFICULTY:medium. PREPARATION TIME:about 1 hour. BAKING TIME:about 1 hour. COOLING TIME:about 8 hours

Brownie Marble Cheesecake


For the chocolate sauce:

  • 25 g of sugar
  • 40 ml sugar beet syrup
  • 30 g unsweetened cocoa powder
  • 20 g dark chocolate

For the ground:

  • 200 g dark chocolate (crumbled)
  • 75 g butter
  • 150 g of sugar
  • 2 eggs (slightly devious)
  • 105 g of flour
  • 1/4 tsp salt
  • 1/4 teaspoon soda

For the filling:

  • 650 g double cream cheese
  • 200 g of sugar
  • 200 g sour cream
  • 2 eggs
  • 1/4 tsp salt


  1. The day before for the sauce 75 ml of water, sugar, syrup and cocoa whisk, bring to a boil, take from the cooking area. Chop the chocolate, add it and let it melt. Allow the sauce to cool and refrigerate until use in an airtight container.
  2. Preheat oven to 175 degrees. Grease Springform and put it aside. For the bottom, melt the chocolate with butter and sugar while stirring at low heat. Allow to cool completely, then add the eggs. Mix in flour, salt and soda and mix in slightly. Pour the dough into the prepared springform pan, bake for about 20 minutes. Brownie ground to cool for about 30 minutes in the mold on a grid.
  3. Cooled form with two cross-shaped sheets Wrap aluminum foil from the outside and seal. For the filling cream cheese and sugar devoured. Sour cream, one after another eggs, then salt.
  4. Distribute half of the filling on the brownie ground, distribute about half of the chocolate sauce, then add the rest of the filling. Put the remaining chocolate sauce in large blobs. Carefully mix the layers with a thin, long stick (chopsticks, knitting needle) to create a marble-like pattern.
  5. Place springform on a deep baking sheet, insert on the middle rail of the oven. Pour 2 cm high boiling water, bake about 50 minutes. Take out (cake is still a bit wobbly), remove aluminum foil and solve the cake with a sharp knife from the edge of the mold, so it does not break. Let the cake cool to room temperature for 1-2 hours, then refrigerate for at least 4 hours.

DIFFICULTY:medium. PREPARATION TIME:about 1 hour. COOLING TIME:overnight plus about 7 hours. BAKING TIME:about 1 1/4 hours

Junior's New York Cheesecake


For the sponge cake:

  • 35 g of flour
  • 30 g starch
  • 1 teaspoon Baking powder
  • salt
  • 3 extra large eggs (separated)
  • 95 g of sugar
  • 1 tsp vanilla sugar (no vanillin)
  • 1 tsp grated lemon peel
  • 45 g of melted butter

For the filling:

  • 900 g double cream cheese (room temperature)
  • 320 g of sugar
  • 30 g starch
  • 1 tsp vanilla sugar (no vanillin)
  • 2 extra large eggs
  • 175 g of cream

For the topping:

  • 280 g of pitted sour cherries (fresh, frozen or from the glass)
  • 100 g of sugar
  • 1 1/2 tbsp. Starch
  • 1 pinch of salt


  1. Preheat oven to 180 degrees. Butter Springform generously and lightly dust with flour. For the ground mix flour, starch, baking powder and a pinch of salt. Mix the yolks with the hand mixer at the highest level for 3 minutes. Beat in 70 g of sugar and beat for 5 minutes until thick, pale yellow "bands" form. Add vanilla sugar and lemon peel. Spread the flour mixture over it and stir in with a whisk until no white flour stains are visible. Stir in butter.
  2. Beat the egg whites with a pinch of salt until stiff. Drizzle the remaining 25 g of sugar slowly while whipping, continue beating until peaks form in the egg whites. Mix about one third of the egg white under the dough, carefully fold in the rest of the egg whites. Spoon the dough into the mold. Only bake until the middle of the cake springs back with light finger pressure (about 10 minutes, not to lose sight of). Allow to cool in the mold.
  3. Cooled springform pan with two cross-shaped sheets. Wrap aluminum foil from the outside and seal. For the filling mix about a quarter of the cream cheese, one third of the sugar and the starch on a low level with the hand mixer for about 3 minutes. Add remaining cream cheese. At the highest level, briefly add the remaining sugar and vanilla sugar, stir in the eggs one at a time and finally the cream.
  4. Distribute filling on the floor. Place the mold on a deep baking sheet, insert it on the middle rail of the oven. Pour 2.5 cm high boiling water, bake about 60 minutes. Allow to cool to room temperature for 1-2 hours. Cover with foil, refrigerate for at least 4 hours. Remove from the mold, put on a plate.
  5. Put the ingredients for the topping in a saucepan and slowly bring to a boil, stirring constantly. Simmer for 1-2 minutes until the sauce thickens. Allow to cool for 1 minute and then pour over the cake.

DIFFICULTY:medium. PREPARATION TIME:about 1 1/4 hours. COOLING TIME:approx. 6 hours. BAKING TIME:about 1 1/4 hours

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