CAKES & PASTRIES
This cake once beat the record for the quickest disappearance from the table! Airy chocolate biscuit with almond flour, a filler of sour cherries and whipped cream is a combination that makes the cake light and is liked the same by kids and adults.
This is a very soft and aromatic cake. It contains 6 layers, soaked with sour cream or butter cream with condensed milk. It is loved the same by kids and adults.
This cake is made of layers of crispy meringue with cashew or hazelnuts (you can choose) with butter cream “Charlotte” inside and chocolate and nut cream on the outside. There is also another variant - butter cream with condensed milk.
Meringue Roulade Cake
This is a good cake for a Christmas table. This is a “log” made of meringue with almond or hazelnut crumbs on top. Inside there is “Charlotte” cream with a selection of chocolate flavor, nut and chocolate flavor, and vanilla flavor. It rest on a biscuit cushion.
There is a lot of debate about which version of Napoleon cake is classic. Every family makes their own unique version of this cake. I can offer three versions of this cake:
1. With butter cream with condensed milk (the taste of childhood, the cake stays crispy thanks to butter cream).
2. With “Chantilly” cream (combination of custard and whipped cream) this is my favorite version because the fluffy cream soaks into the crispy layers, making them softer as well.
3. With custard cream. It makes the cake softer and makes the layers stick together.
All chocolate lovers doubtlessly prefer a more classic version of this cake. It contains three layers of chocolate biscuit with a thin layer of apricot or plum jam and some fluffy chocolate cream and is topped with chocolate glaze. There is never too much chocolate!
Spring Kiev Cake
(My personal variation of Kiev cake) Pistachio desserts are increasing in popularity, so in the layers of meringue I added ground pistachios, and some pistachio paste in the butter cream “Charlotte”. Pistachio cream makes a good combination with berries such as raspberry, strawberry, and blueberry.
Strawberry and Coconut Cake
This is an amazingly refreshing spring cake. It contains soft honey biscuit soaked in puree of fresh strawberry and coconut vanilla cream. It is very aromatic and exotic.
Opera is the classical French dessert with “adult” taste, a combination of grace and luxury. Tender Joconde almond sponge is soaked in coffee with Cointeau. White chocolate coffee mousse contains Baileys. There is a layer of dark chocolate ganache in the middle and chocolate mirror glaze on top.
Bitter Chocolate Napoleon with Sour Cherry
This cake is for lovers of dark chocolate. Chocolate and coffee puff pastry, cream made of cream cheese with dark chocolate, and sour cherry with chocolate marzipan are alternately layered in the cake.
Crispy sand cakes topped with even crispier and airy meringue with walnuts, an interlayer made of whipped ganache on dark chocolate, and classical chocolate glaze on top.
French Style Kiev Cake
This cake has a rich flavor of hazelnut inside friable layers made of meringue, and a slightly chocolatey cream with praline made of hazelnut, and chocolate mirror glaze.
This is a classic cake from Soviet times. It consists of layered sand cakes with interlayers of the chocolate cream “Charlotte”. The cake is topped with a classical chocolate glaze. The cake is decorated with peanuts and sand cake crumbs.
Mousse Jelly Cake
Whether you are inviting guests to your house or you a big fan of jelly, this fascinating and somewhat healthy cake is exactly what you need. This is a multilayered cake which lies on fluffy biscuit, topped with a layer of compote. Next, follows mousse made of mango puree or other fruits or berries of the season of your choice. Next follows a layer of fresh cream or coconut mousse. Lastly on top lies a layer of either mango, strawberry, apple, or almond flavored jelly with trapped flowers made from milk mousse. Don’t worry, they are all edible!
Chocolate Pistachio Mousse Cake
The cake lies on a thin layer of chocolate biscuit, which covers the pistachio mousse with a very thin layer of raspberry confiture, followed by the general chocolate mousse (with a selection of dark and milk chocolate). On top there is a modern velvet cover which is, in fact, a thin, crispy layer or chocolate that gives it extra sophistication to this cake.
Night Paris Mousse Cake
This dessert is best suited for adult lovers. This cake lies on flourless chocolate biscuit coated with crispy, dry praline made of almond. There is an interesting nuance to this cake; jelly made from apple and caramel with addition of whisky. This element adds fascination to this cake, but if this cake is not only planned for adults, you can swap the whisky for apple juice. The most sophisticated element of this cake is mousse made from white chocolate with tonka beans. It is hard to express the flavor and aroma of tonka beans is words. Some people catch an almond like flavor while others catch the scent of vanilla. Once my dear confectioner tried to describe the scent saying, “This smell reminds me of expensive boutiques!” It may be true, but you absoloutly must try it! This cake is decorated with thin white chocolate velour or clear glaze.
Berry Mousse Cake
This is a multilayered cake with fluffy chocolate biscuit on the bottom, followed by nut praline, has a nice sour layer made from raspberry comfiture, and a layer of crème made from white chocolate. The general part is made from berry mousse in this case it is made from blueberry. The blueberry can be swapped for any other seasonal berries. There is a very interesting flavor from blackberry or currant. A topping of clear glaze gives this cake beauty and elegance.
Cheesecake-Layered Mousse Cake
In modern deserts you can often see a variety of combinations of flavors and textures. That is where the idea of adding a layer of cheesecake in a mousse cake started. In this cake the bottom layer is vanilla biscuit topped with apricot compote, followed by fluffy cheesecake, topped with fresh cream mousse with the aroma of jasmine tea. This cake is topped with chocolate velour. If you wish, you can swap the velour for mirror glaze.
Mango Coconut Cheesecake
This is a very refreshing summer dessert - double coconut cheesecake. At the base is a white sponge cake soaked in sweet coconut milk and cream. The next layer is an even more tender baked cheesecake covered with a layer of mango, and all this is wrapped in a coconut cheesecake souffle with the addition of mango puree.
Shiny Muscat Cake
Jelly on top is made of delicious and aromatic “ice” wine, tender souffle with cream cheese on a base of soft sponge cake.
Apple Caramel Cake
This interesting cake is perfect with a cup of tea. Apples, cinnamon, caramel and vanilla make everyone feel cozy and warm. This cake looks like a sandwich. Between the two layers of vanilla sponge is the Bavarian caramel mouse and caramelized apples cooked with Ceylon Arrack, cinnamon and vanilla. The cake is sealed with two thing layers of almond cinnamon short crust.
Carrot Pineapple Cake
Very moist and soft cake with grated carrots and pieces of pineapples and walnuts. Rich taste and aroma is complimented by cinnamon and nutmeg. The frosting is made with cream cheese and whipped cream.
Coconut Lemon Lime Cake
The tropical flavors make this tender cake so refreshing. Very moist almond coconut sponge on top and at the bottom, baked coconut cheesecake in the middle covered with lemon-lime curd and tender cream cheese coconut souffle with Limoncello.
This cake is from Bavaria originally. Five thin layers of almond merengue with a slight accent of cinnamon and cocoa covered with coffee butter cream “Charlotte”.
Honey Cake with Yogurt Mousse and Mountain Cranberry
The base of the cake is custard honey cake with sour cream. One layer of the four is smeared with salted caramel. The cake is covered with light mousse made of yogurt and cream with honey, and inside the mousse there is a layer of mountain cranberry confit.
Caramel Mousse Honey Cake
The base of the cake is honey cake with sour cream. One layer of the four is smeared with salted caramel. The top of the cake is covered in fluffy caramel mousse flavored with tonka beans. In the mousse layer there are hidden apples cooked in caramel with Ceylon araka and cinnamon.
This petit dessert Canneles. They originally come from the French region of Bordeaux. The outer shell is crunchy and crisp while the inside is delicious custard with rich vanilla and rum flavor.
Double Cheesecake with Sour Cherries and Coconut
The concept of this cake is the gradation of flavors and textures. On the very top lies a rich, sour cherry jelly, the layer below is a fluffier, but not less sour cheesecake packed with loads of cherry puree, the layer below is a more dense and rather sweet cheesecake with coconut, which has a layer of cherry confit with whole berries, and finally a dense almond sponge cake with shredded coconut.
Pear Sherry Cake
Amazing Autumn cake with “adult” taste. Filling made from pieces of pear with addition of dried apricot, orange zest, and walnut, cooked in dessert sherry wine. Fruity layer is coated in cream cheese mousse with addition of Limoncello. The base of the cake is chocolate sponge with pieces of brie cheese.
This individual cake is a realistic replica of a real mango fruit, with a flavor just as bright and tender, that you will prefer it to the real fruit. Plus, you can eat the whole thing since there is juicy compote made of pieces of mango and orange instead of the single seed you will find in the real fruit As for the fruit pulp, it is made of tender mousse made of mango puree. The sweet is coated with white chocolate.
An almond tartlet filled with lemon cream, with a realistic looking citrus, made of mint mousse with lemon stuffing, coated with white chocolate on top.
Cupcakes with every possible flavor, vanilla, caramel, red velvet, and carrot.
This is an Easter treat, which has a “yolk” made of mango creameux, “white” made of coconut mousse, and a “shell” made of chocolate velour. The “egg” sits on an almond tartlet.