A flexible gluten-free chocolate sponge designed for roll cakes. Cooking time: ~45 minutes total Prep: ~30 minutes Bake: 10 to 12 minutes Cooling: ~30 minutes Servings: 1 sheet sponge / about 8 portions Ingredients 105 g egg yolks 30 g … Read More
Cooking Time Prep: ~30 minutes Bake: ~13 minutes Cooling: ~30 minutes Total: ~1 hour 15 minutes Servings 1 large sponge sheet / 1 roll cake Ingredients Ingredient Amount Egg yolks 105 g Sugar … 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
Cooking Time ~40 minutes prep + overnight chilling Servings ~8–10 slices (16 cm cake pan) Ingredients Base: 180 g Savoiardi biscuits 100 g condensed milk 50 g butter 2 tsp lemon zest Alternative base: 320 g biscuits 50 g butter … Read More
Cooking Time ~30–40 minutes Servings About 8 waffles Ingredients 3 eggs 200 ml milk (can be dairy, plant-based, or half-and-half) 80 g butter 200 g all-purpose flour 3 tbsp sugar 1 tsp vanilla sugar (with real vanilla) 1 tsp baking … Read More
Ingridients: Butter, softened 195g Brown sugar 120g White sugar 60g Honey 30g Egg 1 Egg yolk 1 Lemon juice 8g All purpose flour 292g Cornstarch 15g Mactha powder 14g Baking soda 1/2 tsp salt 3g Yupik white melt 120g Dried … Read More
This is the most difficult type of meringue to achieve as temperature control is critical. The mixture is cooked over a bain-marie as it is being whisked; this provides a very stiff meringue with a bright white, glossy finish. Ingredients: … Read More