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
Serves 6 Prep time: 10 minutes Baking time: 25 minutes Ingredients ½ batch of foolproof sweet shortcrust pastry 500 g ripe strawberries 2 tablespoons balsamic vinegar cream (or reduced balsamic glaze) 4 tablespoons powdered sugar 2 tablespoons cornstarch 4 tablespoons … 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 For the cupcakes: 125 g self-raising flour 125 g soft unsalted butter 125 g golden caster sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder 1 heaped tablespoon instant espresso powder 2–3 tablespoons milk For the … Read More
Prep time: 10 minutes Freeze time: 4–6 hours Yield: ~1 L (4 cups) Ingredients: 500 ml (2 cups) plain 2% Greek yogurt Zest and juice of 2 limes 125 ml (½ cup) sweetened condensed milk 5 ml (1 tsp) vanilla … Read More
Ingredients: 250 g flour 150–200 g sugar 2 eggs 100–150 g butter (softened/melted) 150–200 ml milk 1 sachet baking powder (~11 g) Pinch of salt 180–250 g blueberries Vanilla extract or packet Preheat the oven to 200°C (th. 6-7). In … 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 one thin rectangular dacquoise layer on a small baking sheet/plaque of about 33 × 23 cm / 13 × 9 inches; double if needed for multiple layers) – 190 g egg whites (whites from about 4 large/extra-large eggs, … Read More
Ingredients: – 2 egg whites (70 g of egg whites) – 70 g granulated sugar (or caster sugar) – 70 g icing sugar (powdered sugar/confectioners’ sugar) #Instructions 1. Preheat your oven to 100°C (thermostat 3–4, low heat, preferably convection/fan if … Read More