Sweet Moments

Simple and delicious recipies for everyone

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Who we are

Hey, We are two friends Maria and Lena who are living together. We found our passion for baking and creating recipes that everyone can recreate. Together we make recipes for you in our little kitchen.

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About us 

Think about all the times you needed a dessert or a cake for a party but you have no idea what to bake. We are here to help! With easy recipes everyone can recreate and that taste delicious every time.

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Mousse Au Chocolate (3 Ingredients, no sugar)

Servings: 2 small glasses

Preparation time: 10- 140 min

Level of difficulty: easy

Ingredients: - 2 egg whites - pinch of salt - 50g dark vegan chocolate - 1 egg yolk - 1 tablespoon vegetable drink (soy milk) Preparation: 1. First beat the egg whites (2 egg whites) with a pinch of salt until stiff. This is best done with an electric hand mixer.

2. Melt the chocolate (50g dark, vegan chocolate) in a saucepan over a low heat. You can use a chocolate bar or several chocolate chips for this.

3. Mix the melted chocolate with the egg yolk (1) and the vegetable drink (1 tbsp) - either beat well with a fork or again with a hand mixer until creamy. The other, remaining egg yolk is no longer needed.

4. Fold in the chocolate mixture into the egg white and stir gently until it is a uniform mousse. The egg whites will definitely collapse a little, but should still be "fluffy". Pour into small bowls and refrigerate for at least 2 hours or overnight.

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Delicious Panna Cotta Recipe

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Cinnamon Roll Cupcake 

Servings: 1 cinnamon roll cupcake

Preparation time: 45 min

Level of difficulty: medium

Ingredients: - 35g whole meal flour - 10g coconut blossom sugar - 1/3 teaspoon baking powder - pinch of salt - 30g yoghurt (cashew or coconut) - 5g nut puree - 1/2 teaspoon ceylon cinnamon powder - 5g chopped nuts

Preparation: 1. Preheat the oven to 170 degrees top/bottom heat. 2. Mix the dry ingredients in a bowl: Spelt wholemeal flour (35g) , half of the coconut blossom sugar(5g), baking powder (1/3 tsp) and salt (1 pinch). 3. Now add half of the yoghurt (15g) and mix to a dough. Roll this out into an oblong shape. Either make the rolled out dough as wide as the height of your muffin tin or aim for double the height and cut the dough lengthwise once before rolling. Then roll up one part first, place it next to the end of the other and continue rolling so that the two come together as a snail. The dough should be about 3-4mm thick when rolled out. 4. Finally, prepare the cream. Stir together the remaining yoghurt (15g) and coconut blossom sugar (5g), nut puree (5g) and cinnamon (1/2 tsp) and spread over the pastry. Sprinkle chopped nuts (5g) on the spread cream. We used hazelnuts here. A little tip: we recommend using a neutral nut such as cashew or macadamia. This brings out the cinnamon flavour best.  5.  Now roll up the dough loosely, open it like a flower with your fingers, place it in the muffin tin and bake for 30 minutes at 170 degrees. Then leave to cool slightly and enjoy!