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One cake, that was inspired by this beautiful Yuwa fabric collection. for the cake: use one recipe of Genoise Cake you will need one teacup of strawberry jam at room temperature or slightly warmed, if too hard you will need 60 ml of strong espresso with 15 ml 'Cointreau' to syrup the middle layer for the cream cheese icing: 100 g unsalted butter at room temperature 500 g cream cheese at room temperature 140 g sugar 1 tsp lemon juice 600 ml whipping cream prepare the icing: 1. Beat the butter with half the sugar until creamy and light. 2. Add the softened cream cheese in two portions and beat at low speed after each addition to incorporate well. 3. Add the rest of the sugar and the lemon juice. Beat well to form a foamy light cream. Set aside. 4. In a separate bowl, whip the cold heavy cream. 5. Fold in the whipped cream into the cream cheese icing. Make sure you start with small portions. 6. Use immediately! Tailoring: 1. Cut the baked Genoise...

For you, who have followed me for quite a while now, it won't be a surprise that I mix my passion and knowledge for baking with fabric and stitches.  It is amazing to be in love with so many things, that it is hard to choose what to do first. My mind is constantly working, creating new projects. The wish list of things to do is so long... my life would never be long enough... But here and now, I promised my fellow Mon étui  readers that I will have the recipe for this delicious Tiramisu, so I share it with you. It is a must-to-try one.  for the cake: (size cake pan:  20cm/ 8") 90 g egg whites 95 g caster sugar 60 g egg yolks 95 g all purpose sifted flour for the espresso syrup: 150 ml espresso coffee, freshly brewed 25 g caster sugar 60 g dark rum for the mascarpone mousse: 3 g gelatin sheet 40 g egg yolks 75 g caster sugar 200 ml heavy cream 35% 275 g mascarpone 1 tsp vanilla extract prepare the cak...

The things we learn from people are amazing! How important is communication, how enriching! This cake was mentioned to me last week. After six years of visiting Ana's violin teacher, I got to learn that his heritage is Icelandic. The Icelanders had the tradition of making this cake for Christmas. I only received a rough description of the cake, but got inspired to look for it - many layers of cake and dried-fruit filling is something that is worth researching. My research led to a crossroad. It was like opening the Pandora box. Instead of finding out the information and sinking into reading, I had to choose what road to follow. Apparently there are different variations of this cake. The original recipe is from sometime of 1860. The most interesting fact is, that today's Icelanders themselves have not heard of this cake. I guess, the tradition got lost in Iceland through the centuries, but very well kept here, in Canada, in the families with Icelandic heritage.  Wha...

12 days till Christmas! And the snow has just arrived!!!  It is so clean out there...  It is white! It is quiet! Our every day running is slowing down - our hearts beat normal. Our worries got buried under the heavy blanket.  The Earth is moving at a normal pace. The air is so crisp and clean - the children's laughter is ringing, the tree branches are singing, the birds wings are drawing pictures in the clouds. The chimneys' smoke is knitting a sweater to the wind. The footprints are writing a poem. It is so white! Our souls are sparkling white! We are better people! It feels like rebirth and a white beginning. It feels like a fairytale. It feels like a miracle. 12 days till Christmas! The white canvas out there temptingly invite us to write our story, to make our wishes, because the magical season has started.  Happy Christmas, everyone! What did you wish for today? My seasonal Christmas cake - surely very much chocolaty, and garnished wi...

It is this time of year, when the fragrant spices are very popular in my kitchen. There are certain types of spices that I use only at Christmas time. I feel that I ignore them for the rest of the year, but this is something I am not forcing myself on doing, it just happens... I reach for the cinnamon from time to time (rarely) in a non-seasonal time, but definitely it is the queen of the spices at Christmas time. The nutmeg is present in my savoury cuisine through the year, but I do not touch the cloves and the cardamom in any other time of the year, but for Christmas. In this cake, all these spices meet together and really bloom the taste.  It is an easy and fast desert, baked in a bundt cake form and topped with a light cream cheese frosting. The apple caramel sauce makes it extraordinary and certainly delivers the warm and cosy sense of Christmas. for the cake: 225 g unsalted butter at room temperature 380 g custard sugar 2 eggs 1 tsp vanilla e...

Another Thanksgiving, another day to share the things we are thankful for. How unfortunately late this autumn is! I was barely able to find colourful leaves in my garden. Only the roses are ready for their winter relax. Happy Thanksgiving everyone! Thank you for visiting! IN

December 9th, the Eastern Christianity celebrates St. Anne. The name comes from Hebrew "Channah", meaning "favour" or "grace". St. Anne, mother of Mary and grandmother of Jesus is an emblem figure, keeper of the families, guardian angel of all mothers.  It happens, that we celebrate this name holiday, because of a special little family member. Our Ana is blessed with her name and we are blessed to have that magnificent creature for a daughter. I am sure her name suits her perfectly.  What Ana loves the most as a dessert? Chocolate, may be some chocolate and a bit of chocolate, garnished with chocolate. I decided to make this truffle cake for her and knew it will become her favourite. What is truffle cake without truffles? I am very happy to use the formidably looking and delicately delicious truffles from Ferrero Rocher. They complete my recipe perfectly.  for the cake: 60 g chocolate 100 g unsalted butter, softened 1 tsp vanilla ex...

This autumn was really pretty and stayed for the longest time. I have a feeling it is still fall outside - the flowers still have colours, the wind does not cut your ears when you walk outside, and robins are still chasing each other in the sky. My roses were blooming in November. I did not cut them this year, I left them bloom and they really did to some point. Later though, they closed and prepared for the winter sleep. In the month of December, there is a strong need for warmth and love. We do not have the snow out yet. But a nice glass of wine and a piece of chocolate cake in a late dark December night is always appreciated. I think Smitten kitchen 's idea has a perfect place in my collection of recipes now.  This cake has a dense texture, but a very light taste. Red wine looses the alcohol during baking. As a characteristic of wine, tannin adds both bitterness and astringency as well as complexity. Tannins leave a unique after-taste to the cake, that makes a ...

for the yellow cake: You will need half recipe of Genoise Cake You will need one recipe of chocolate ganache   for the chocolate cake: 4 egg whites 180 g sugar 200 g butter, softened 3 g vanilla extract  180 g all purpose flower 40 g cocoa 1 tsp baking powder Heat the oven to 170. Prepare a round 6" cake form. 1. Beat the egg whites with 2/3 of the sugar, until firm. 2. Beat the butter with rest of the sugar and vanilla extract until creamy.  3. Combine the dry ingredients. Add 1/3 of it to the butter. Beat slightly. 4. Add half of the egg white mixture. Mix. Add the second third of the dry ingredients, followed by the whites, finishing with the last part of the flour. 5. Bake in the prepared pan for about 30-40 min, or until dry centre. Tailoring: 1. Cut the cooled cakes in two layers. The chocolate cake is cut in three layers. Cut the third layer in small pieces and store in an air tight container. Have the pi...

You will need: one recipe  Genoise cake one recipe Almond Cupcakes with Chocolate Ganache , in which almonds are substitute for pecans two recipes Pumpkin Cream Mousselin one recipe Pecan Paste a lot of chocolate leaves for the Pumpkin Cream Mousselin: 250 ml whole milk 1/2 vanilla bean 3 egg yolks 100 g brown sugar 30 g corn starch 30 g white flour 5 g cinnamon  130 g butternut squash - rosted  120 g unsalted butter, softened  1. Roast the pumpkin the day before. Peel the butternut squash and cut in small pieces. Roast on a parchment paper, until softened. Let it cool. Work the pieces in a blender, until purée consistency. Close in a box and refrigerate.  2. Scale the dry ingredients in a bowl. 3.  Beat slightly the egg yolks and two thirds of the sugar . Mix in the dry ingredients. 3.  Scrape the seeds from half vanilla bean into the milk, add the last third of the sugar and bring to boil.   4...