Barely perceptible aroma of buckwheat, air cream, crunch of caramelized walnuts, the most delicate filling… The recipe is taken from the book by Victoria Isakova “More than a cake” the cooking Time does not include the stabilization time of the filling (2-4 hours).
for a long time i did not dare to prepare such a multi-component tartlet. but i wanted to put something interesting on the contest! the tartlet turned out really festive! shortbread dough, almond sponge cake, white chocolate ganache and matcha tea… And on top of sour cherry confit and delicate creamy chocolate cream. want to see what’s inside? Then come on in!
You can’t just walk past the market and not buy anything. Again I took berries, this time blueberries, dried Rowan and rose hips. So this time I decided to make a cake with the taste of wild berries and the aroma of fragrant herbs. With a sponge cake on mineral water. The rich taste of berries and spices will be balanced with a delicate butter cream. The weather is bad-cold and wet. On the street only when necessary. So we will eat cake and imagine ourselves on a forest walk.
Delicious cake “Sweet cherry” on a chocolate sponge cake with rich cherry cream and compote of fragrant cherries will give you an unforgettable pleasure! The cake turns out to be incredibly delicious, light, rich and fabulously beautiful! Join us! This is a great pastry for any holiday!
“Strawberry with champagne” sounds luxurious, and in combination with” almond streusel ” even pretentious. The combination is really luxurious: the wine gives the dough a refined, slightly fruity flavor that goes so well with strawberries and almonds. I suggest a variant of pectin filling (it is preferable to use a heat-reversible one). But if you do not have pectin, you can thicken the berry puree with starch or just use sliced fresh berries for the filling.
Meringue roll with cream and berry compote is a very delicate dessert that will win you over with its lightness and delicacy. For a meringue roll, you can use absolutely any seasonal berries and fruits that you like best. It will be extremely good with any filling. The refined taste and interesting structure will certainly appeal to your guests!
Did you prepare a cake for the new year’s table? I was making a sponge cake “honey” and I still have a sponge cake and sour cream. A good option: prepare a layered dessert from these leftovers in a glass of Trifle. And as a fruit layer, I suggest preparing a tangerine confit with the addition of Limoncello liqueur.
Cake “Taste of the Tropics ” has a delicate taste due to the classic vanilla sponge cake , cottage cheese cream like a cloud, coconut cream mousse and all this complements the pleasant mango compote . It turns out an incredibly delicious and tender cake.
I share another recipe for tangerine jam. If the previous jam has a very bright taste, this one is the complete opposite of it . Delicate, I would say, delicate taste. It is good in itself, it does not need to be added anywhere, it is best to eat it even without tea, just spoons))
“Cherry in chocolate” is a classic of taste , a real pleasure for shock- addicts and lovers of sweets!