- Following 3K
- Followers 127.2K
- Engagement 1.25%
- Avg likes 1.4K
- Avg comments 14
About Katja Althoff
Katja Althoff (@atelierkatja) is a Dessert Shop creator on Instagram, also filed under eCommerce/DTC. The account has 127,169 followers and 777 published posts. Recent posts average 1,399 likes and 14 comments, an engagement rate of 1.25%.
An audience of 127.2K puts Katja Althoff in the mid-tier, between 100,000 and 1 million followers. Set against 3,042 accounts followed, the audience works out to about 42 followers per account Katja Althoff follows. Katja Althoff uses an Instagram professional account. Flinque files Katja Althoff under Dessert Shop, with eCommerce/DTC as a secondary category.
The Instagram bio for Katja Althoff runs to 9 words across 4 lines. The bio tags #frenchbaking. The latest activity Flinque has on record for Katja Althoff dates from April 2025.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
777 Posts
Of the 10 most recent posts shown for Katja Althoff, 7 are videos and 3 are carousels. That mix leans toward videos. Katja Althoff has built a substantial archive of 777 posts. Against the audience, that is roughly 164 followers for each post published. Katja Althoff also keeps 6 story highlights on the profile. All 10 carry captions, averaging 126 words each. The captions are written mainly in English. Words that recur across them include until, minutes, gently, homebaker and sugar. The captions tag #homebaker, #christmascookies, #frenchbaking, #christmasbaking and #recipeshare.
250 g flour
130 g cold butter
70 g powdered sugar
2 egg yolks
Juice of half a lemon
40 g ground almonds
Strawberry jam
Powdered Sugar
Combine the dry ingredients in a bowl. Add the butter in small pieces and mix until everything is well combined and no large butter chunks remain the mixture should look sandy. Avoid overmixing.
Add the egg yolks and lemon juice, then mix until the dough starts to come together. Finish bringing the dough together by hand. Shape it into a disk, wrap it in plastic wrap, and refrigerate for several hours before using.
The cookies are very delicate and melt-in-the-mouth, which is what makes them so delicious. To make rolling out the dough easier, take it out of the fridge and let it come to room temperature before working with it. Bake the cookies at 180°C (356°F) for about 10 minutes.
Separate the cookies with a hole from those without. Dust the cookies with a hole generously with powdered sugar. Gently heat the strawberry jam. If it contains fruit pieces, strain it through a sieve to make it perfectly smooth. Spread a small amount of jam on each cookie without a hole, making sure to coat the surface evenly. Then place a sugar-dusted cookie with a hole on top to finish.
#jamcookies #christmascookies #christmasbaking #homebaker #christmascake
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#frenchbaking #homebaker #relatable #christmascookie #christmasbaking
Cookies
110 g cold butter
70 g powdered sugar
70 g almond flour
2 tablespoons unsweetened cocoa powder
50 g egg (about 1 medium egg)
1 pinch of salt
185 g flour
Cut the butter into small pieces. Add all the dry ingredients and mix until everything is well combined, be careful not to overmix. Add the egg and mix just until the dough comes together, then finish kneading gently by hand. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for several hours before using.
Bake the cookies at 180 °C (356 °F) for 10 minutes.
Caramel Ganache
130 g sugar
140 g heavy cream (minimum 30% fat)
25 g butter
A pinch of salt
120 g chocolate (70%)
Make a dry caramel with the sugar, avoiding stirring at the beginning. Let it melt and caramelize, then gently swirl the pan at the end so it colors evenly. When it reaches the desired amber color, carefully add the hot heavy cream in three additions, the first should be very small, as the temperature difference can cause the caramel to seize. Cook for another 2 minutes. Add the butter and a pinch of salt. Pour the caramel over the chocolate, if you like, you can pass it through a sieve to remove any hard caramel bits. Let the mixture sit for 2 minutes, then begin stirring in the center until it slowly becomes smooth and homogeneous. Press plastic wrap directly onto the surface of the ganache and cover the bowl with another piece of plastic wrap. Refrigerate until cold, then let it come back to room temperature before using.
#recipeshare #caramelganache #ganacherecipe #christmasrecipes #christmascookies
130 g sugar
140 g heavy cream (minimum 30% fat)
25 g butter
A pinch of salt
120 g chocolate (70%)
Make a dry caramel with the sugar, avoiding stirring at the beginning. Let it melt and caramelize, then gently swirl the pan at the end so it colors evenly. When it reaches the desired amber color, carefully add the hot heavy cream in three additions, the first should be very small, as the temperature difference can cause the caramel to seize. Cook for another 2 minutes. Add the butter and a pinch of salt. Pour the caramel over the chocolate, if you like, you can pass it through a sieve to remove any hard caramel bits. Let the mixture sit for 2 minutes, then begin stirring in the center until it slowly becomes smooth and homogeneous. Press plastic wrap directly onto the surface of the ganache and cover the bowl with another piece of plastic wrap. Refrigerate until cold, then let it come back to room temperature before using.
#recipeshare #caramelganache #ganacherecipe #christmasrecipes #christmascookies
3 large eggs
80 g flour
80 + 30g caster sugar
30 g cocoa powder
5 g baking powder
2 g salt
50 g neutral oil
70 g milk
40 g ground hazelnuts
1) Separate the eggs. Mix the egg yolks with the milk and oil.
2) Sift together the flour, baking powder, and cocoa powder. Add the salt, 80 g sugar, and ground hazelnuts.
3) Combine the wet and dry mixtures and mix until smooth.
4) Whip the egg whites until foamy, then gradually add the 30 g sugar and beat to stiff peaks.
5) Gently fold the meringue into the batter
6) Pour into an ungreased pan and bake at 150°C (fan mode) for about 45 minutes.
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#Chiffon #chiffoncake #fluffycake #layercakes #homebaker
1) Brush the tart pan with butter. This way, the dough adheres better to the pan, preventing it from sliding down or shrinking during baking.
2) When rolling out the dough, make sure it’s not too thin and is rolled out evenly. The dough should be cold, and use enough flour to prevent it from sticking. After rolling it out a few times, rotate the dough 90 degrees to ensure it’s not sticking and remains nice and round! If it starts to stick too much, transfer it to a piece of parchment paper and place it in the fridge to chill.
3) There are two ways to line a tart pan. My favorite method for perfect results is this: cut a separate circle for the bottom and strips for the sides, then press them together. This ensures the dough is properly fitted into the corners, helping to prevent shrinking or sliding during baking.
4) Prick the dough with a fork. Helps release steam during baking, preventing air bubbles and puffing.
5) Place it in the fridge or freezer to chill. This firms up the dough, reducing the risk of shrinking or sliding down during baking.
6) Place a sheet of parchment paper on top and gently press it down to fit the shape of the tart. The tart needs to be cold, or the dough may get damaged when pressing the parchment paper down. Fill it with baking beans, rice, or pie weights to help the tart hold its shape during baking.
7) Blind bake the tart at 350°F (175°C) for around 15 minutes or until the edges are golden. ✨
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#bakingtip #bakingtipsandtricks #homebaker #bakinghacks #frenchbaking
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#bakersofig #beginnerbaker #amateurbaker #frenchbaking #baking101
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#bakingtips #bakingtipsandtricks #bakinghacks #homebaker #parchmentpaper
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#carrotcake #carrotcakes #carrotcakemuffins #carrotcakecupcakes #carrotcakerecipe
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#marble #marblecake #marblecakes #marblecakepremium #marblecakerecipe
Katja Althoff's engagement
Katja Althoff's engagement rate on Instagram is 1.25%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 80 followers. Likes outnumber comments by roughly 100 to 1, with 1,399 likes and 14 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
1.25%
- Avg likes
- 1.4K
- Avg comments
- 14
- Interactions : followers
- 1 : 80
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Research Katja Althoff further
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Frequently asked questions
These answers about Katja Althoff are generated from the Instagram profile data Flinque holds for the account.
Who is Katja Althoff?
Katja Althoff (@atelierkatja) is a Dessert Shop creator on Instagram, also filed under eCommerce/DTC. Katja Althoff uses an Instagram professional account. The Instagram bio for Katja Althoff runs to 9 words across 4 lines.
How many followers does Katja Althoff have?
Katja Althoff has 127,169 followers on Instagram (127.2K). Set against 3,042 accounts followed, the audience works out to about 42 followers per account Katja Althoff follows. Katja Althoff has built a substantial archive of 777 posts.
What is Katja Althoff's engagement rate?
Katja Althoff's engagement rate on Instagram is 1.25%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 80 followers. Likes outnumber comments by roughly 100 to 1, with 1,399 likes and 14 comments on an average post, so most reactions are taps rather than replies.
What does Katja Althoff post about on Instagram?
Flinque files Katja Althoff under Dessert Shop, with eCommerce/DTC as a secondary category. Of the 10 most recent posts shown for Katja Althoff, 7 are videos and 3 are carousels. The 10 recent Instagram captions Flinque holds for Katja Althoff repeatedly use the words until, minutes, gently, homebaker and sugar. Katja Althoff's captions carry hashtags such as #homebaker, #christmascookies and #frenchbaking. Katja Althoff writes those captions mainly in English. The bio tags #frenchbaking. Katja Althoff keeps 6 story highlights, which open with a free Flinque account.
How do I contact Katja Althoff for a collaboration?
Katja Althoff's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Katja Althoff and use Flinque's outreach tools wherever a contact route is on file.
Links
Katja Althoff's own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with Katja Althoff.