For 1 cake (19 cm / 7.5 inch) Red Velvet Sponge Ingredients Whole eggs: 300 Sugar: 510 Kefir/sour cream/Greek yogurt: 450 Butter 82% / odorless vegetable oil: 210 Baking soda: 9 Baking powder: 9 Cocoa powder 24%: 15 Sea salt: … Read More
A layered coconut cake with Malibu cream cheese frosting, caramelized pineapple filling, and crunchy coconut slices. Cake size: 1 cake, 18 cm diameter Total preparation time: ~5 to 6 hours(plus 12 hours chilling) Servings: 10 to 12 slices Coconut Sponge … Read More
A tall layered chocolate cake filled with kirsch-soaked sour cherries, tangy cherry cream cheese frosting, and finished with a glossy dark chocolate drip glaze. Cooking Time Prep: ~2.5 hours Chilling: 15 hours Baking: ~30 minutes Total: ~18 hours Servings 1 … Read More
Vanilla Sponge Ingredients 370 g whole eggs 224 g sugar 2 g sea salt 146 g all-purpose flour 96 g cornstarch 4 g baking powder 40 g butter (82%) ½ vanilla pod Instructions Preheat oven to 160°C / 320°F. Melt … Read More
A layered coffee sponge cake with Baileys soaking syrup, coffee praline filling, cream cheese frosting, and glossy caramelized white chocolate glaze ☕🍰 Time Active time: ~3.5 hours Chilling/stabilizing: 15 hours Total: ~18.5 hours Servings 1 cake, 18 cm diameter Approximately … Read More
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