Isn't Mother’s Day the perfect occasion for something homemade, beautiful, and sweet?
For our latest collaboration, Austrian food blogger Lena created delicate almond cakes with ricotta cream, elderflower, and strawberries - a light and effortless recipe for celebrating mothers, grandmothers, or simply a quiet Sunday afternoon.
Together with her daughter, she spent the day baking, tasting strawberries, and enjoying the first warm days of spring - dressed in soft minimalisma essentials, made for comfort, movement, and everyday moments.
Spring days in natural essentials
As the days grow longer, life moves outdoors. With it comes the need for clothing that feels as natural as it looks - soft, breathable, and easy to wear.
For children, this means pieces that move freely. For mothers, it means effortless comfort without compromise.
Lena has dressed her daughter in minimalisma since the beginning. We are honoured to be part of these small, meaningful moments.
For this spring story, Lena chose timeless pieces in natural fibres:
For her: Soft organic cotton in a fresh lilac shade
For her daughter: A lightweight organic cotton summer suit, paired with a soft cardigan
SHOP THE LOOK
Lena's look: Seamless silk in classic sailor stripes.
Her daughter's look: Organic cotton denim strap jeans with a striped T-shirt
SHOP THE LOOK
Simple combinations, designed to be worn, lived in, and loved.
At minimalisma, we believe in clothing that lasts — both in quality and in feeling. Pieces made from natural fibres, designed with care, and created to be passed on.
Almond Muffins with Ricotta Cream, Elderflower & Strawberries
Lena’s recipe is light, fresh and gently sweet — perfect for Mother’s Day or a slow afternoon in the garden.
Makes: approx. 10–12 muffins.
Ingredients
For the muffins
- 5 egg whites
- 100 g powdered sugar
- 1/4 tsp ground vanilla
- 1 pinch of salt
- 100 g butter, melted and cooled
- 100 g freshly ground almonds
- 50 g light spelt flour
- 1/3 tsp ground Ceylon cinnamon
For the forms
- Butter for greasing
- Ground almonds for dusting
For the cream topping
- 250 g ricotta
- 250 ml whipping cream
- 3–4 tbsp elderflower syrup
- Zest of 1/2 organic lime
- 1/4 tsp ground vanilla
- Strawberry jam
- Fresh strawberries
Method
- Grease a muffin tin well with butter and dust with ground almonds.
- Preheat the oven to 170°C top/bottom heat.
- Beat the egg whites with salt until stiff. Slowly add the powdered sugar and continue beating until glossy. Stir in the vanilla.
- Gently pour in the melted butter, ground almonds, flour, and cinnamon.
- Fill the muffin tin about two-thirds full and bake for 15–20 minutes, until golden.
- Let the cakes cool briefly, then remove them from the tin and allow to cool completely.
- For the cream, whip the cream until stiff. Mix the ricotta with elderflower syrup, vanilla, and lime zest, then gently fold in the whipped cream. Chill until ready to use.
- Spread each cake with a little strawberry jam.
- Spoon or pipe the ricotta cream on top.
- Finish with another small spoonful of jam and fresh strawberries.
- These little cakes can also be made with raspberries, blueberries, blackberries, or cherries — simply pair them with the matching jam.
Thank you, Lena, for sharing these beautiful spring moments with us.
➡️ Discover more delicious recipes and inspirational images on Lena’s blog.