for 1 cake Ø 19 cm (about 8–10 servings) 1. Genoise Sponge (makes 2 sponges, cut into 6 layers total) Total weight: ~1419 g Ingredients: Whole eggs — 615 g (about 12 large) Sugar — 330 g Inverted sugar / … Read More
Makes 700 g Ingredients: 150 g dark baking chocolate 150 g icing sugar (powdered sugar) 150 g softened butter 125 g plain flour 5 egg whites 1 pinch of salt Method: Preheat the oven to 180°C (thermostat 6). Melt the … Read More
Ingredients: 500 g cottage cheese (varškė) 100 ml heavy cream (10% fat) 70 g butter, melted 4 tablespoons coconut flour 3 tablespoons Stevia sweetener (or your preferred sugar substitute) 3 large eggs 2 handfuls of blueberries or raspberries (fresh or … Read More
Pâte Brisée is a classic French shortcrust pastry. It is buttery, crisp, and tender — perfect for savoury tarts, quiches, pies, and galettes. The basic ratio is 2 parts flour to 1 part fat. Yield: Enough for one 23–25 cm … Read More
**Serves:** 6–8 **Preparation time:** 45 minutes **Cooking time:** 1–3 hours (baking or steaming) Ingredients– 150 g butter, melted– 12–15 slices of white bread (preferably stale, as it holds its shape better), crusts removed– 1.5 kg tart apples (such as Granny … Read More
**Preparation:** 30 minutes **Baking:** 35 minutes **Freezing:** 1 hour **Yield:** 12 portions For the cake: – 1 litre (4 cups) cherry ice cream (crème glacée à la cerise) – 125 ml (½ cup) chocolate shavings (copeaux de chocolat) – 250 … Read More
**Serves:** 14 people **Preparation:** 50 minutes **Baking:** 1 hour **Chilling:** 50 minutes (or more) **Resting:** 1 day (best the next day) Ingredients: **For the sweet shortcrust pastry (pâte brisée sucrée):** – 500 g flour – 175 g icing sugar … Read More
Ingredients (for about 500 g of batter, yielding around 20 mini moelleux / small baba molds; preparation ~15 minutes, baking 17–20 minutes) – 2 eggs – 10 cl (100 ml) liquid cream / heavy cream – 80 g all-purpose flour … Read More
Ingredients for a large rectangular sheet/plaque of about 38 × 28 cm, suitable for a “monté” or layered cake like a fraisier – 4 eggs (whole, at room temperature) – 125 g granulated sugar – 100 g all-purpose flour / … Read More
Portions: 8-10 servings Cooking time : 120 mins This soft honey cake is inspired by Lithuanian home-baking traditions. The dough is prepared without rolling layers, creating a tender and aromatic cake. Perfect for celebrations and special Ingredients – Dough: Butter … Read More