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
Yield: ~3 kg cake, 21 cm diameter* | **Prep (active)** | ~2.5–3 hours || **Rest/Chill (passive)** | ~12–24 hours* || **Baking** | ~40 minutes || **Total elapsed time** | ~15–27 hours (mostly hands-off) | > *Most chilling can be done … Read More
Makes: 24 cake pops Preparation time: approx. 45–55 minutes Cooking time: approx. 20 minutes For the base 150 g plain flour 3 eggs 12.5 cl milk ½ sachet of baking powder 90 g smoked salmon, diced 6 cl olive oil … Read More
**Preparation:** 20 minutes **Freezing:** 2 hours **Yield:** 8 portion Ingredients for the crust: – 2 packages (250 g each) cream cheese, softened (fromage à la crème ramolli) – 180 ml (¾ cup) sugar – 30 ml (2 tbsp) lemon zest … Read More