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 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 ~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
CHOCOLATE SPONGE (Total ~1202 g for 2 trays 40×60 cm) Ingredients: Egg yolks 210 g Sugar (1) 60 g Sea salt 2 g Sugar (2) 150 g Egg whites 400 g Flour 9-10.5% protein 140 g Cocoa powder 30 g … Read More
for 25-30 cookies COTTAGE CHEESE DOUGH (total ~640 g) Ingredients: Cottage cheese 200 g Whole eggs 55 g Butter 82% 100 g Baking powder 5 g All-purpose flour 280 g Vanilla 1 pod Instructions: Add the cottage cheese, whole eggs, … Read More
for 8 balls, 65-70 g each COTTAGE CHEESE DOUGH (total ~505 g) Ingredients: All-purpose flour — 150 g Baking powder — 3 g Whole eggs — 100 g Sugar — 70 g Sea salt — 2 g Cottage cheese — … 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