The other night when I was making the Almond Paste for the Christmas cake, I had two egg yolks which I wanted to use. I decided that the best way to use them was to make a custard cream. However, I still wanted to make a lovely Espresso Coconut Roulade I saw a few days [...]
Continue reading about Christmas Chocolate Wafer Coconut Roulade
Today we had two reasons to celebrate. It’s my son’s birthday but it was also his graduation from the University. Although the lemon cake was made for my husband ten days ago, I didn’t have the time to prepare the post for the new cake, which is a Vanilla and Chocolate Cake, so here is [...]
I know that I always say that I wish I had an Ice Cream machine, whenever I comment on someone’s Ice cream post but although it doesn’t cost much, I have no space in my kitchen to add another gadget and even if I did, I am still thinking if I should buy one, as [...]
Continue reading about No machine Ice cream with Dulce de Leche, Cherry Compote and Greek Yoghurt
As I already told you I have some guests staying with us, as well as our son who came from Switzerland again, as he had to be interviewed for his Master Degree, which he will start after September. The candidates are many and only a few will be accepted but the interview went well [...]
Special occasions call for special cakes. I am celebrating my 1st blogoversary and I would like to share with you one of my favourite cakes.
Blackforest, Foret Noir or Schwarzwälder Kirschtorte, as is the original name (literally «Black Forest cherry torte») is a cake I have been making since I was single. [...]
Continue reading about Black Forest Cherry and Gooseberry Cake
This is the kind of ice-cream we used to eat when we were kids. We used to grab a piece and rush out to play with our friends.
I’ve been reading a lot of ice-cream recipes lately, thanks to Mike and shall be reading a lot during the round up. All of them [...]
Continue reading about No Machine Vanilla Ice Cream Sandwich
The Mille-feuilles or Millefeuilles (in French meaning ‘thousand sheets’), known also as Napoleon, is a three layer sandwich of puff pastry, alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips and combed.
The millefeuilles I make [...]
Several days ago I gave you a recipe for a Birthday cake which I called Black Temptation. Today I am going to give you a similar recipe with similar ingredients but have made a few changes and the taste is completely different.
Ingredients:
You need a sponge cake (see recipe). Add 1 [...]
Using the basic recipe for making a Spong Cake, there are so many ways to decorate it by just using your favourite ingredients.
Here is one of my favourites:
We shall need:
Ingredients:
1 dose of sponge cake (see recipe)
1 dose of pastry cream (see recipe)
1 dose of whipping cream (see recipe)
syrup (see recipe)
Cherries in [...]
Pastry cream is also known as Custard cream or creme patisserie, in French. I use this cream in fillings for birthday cakes, for creamy desserts or for making ice creams. Usually the cream is made with a lot of egg yolks and if you have no problem with that you can use the amount of [...]
