Archives for category: Birthdays


Please don’t go googling for “douceur chocolat” because my cake will look pretty embarrassing :p

i got some of the calculations wrong when i put the recipe together and also used the wrong tools, ran out of the round disks, so i used a square paper plate and the cake took the shape of the plate, when i took the cake off the plate, it collapsed slightly :)) anyway, imma gonna move on to the recipe.

I couldn’t find a recipe online, i didn’t search properly, i’m sure. But i was able to improvize on the layers. I have no idea how the elements in the original cake were made, but here’s what i did.

1. base layer is a cocoa genoise

2. second layer is a hazelnut meringue (hazelnut dacquoise)

3. the filling that binded the two was a roasted hazelnut milk chocolate ganache, whipped.

4. on top of the dacquoise i smeared a mix of crispy hazelnut praline, feuilletine, caramelized sugar and milk chocolate ganache.

5. fifth layer was a dark chocolate mousse (that was actually a chocolate bavarian)

6. tempered dark chocolate +mousse and chocolate bits (this could’ve been done a lot better if i had enough time)

The issue with my time is i also have a full time job in need of my attention and thus, i’m almost always rushing everything because i have real work to do :))

cake layers


1. Cocoa genoise

– 2 eggs

– 50 g sugar

– 30 g flour

– 5 g high quality cocoa (20-21%fat)

– 10 g cornstarch


1. eggs+sugar set on bain marie (over a pot of simmering water) till the sugar disolves and egg mixture feels hot if you dip your pinkie in it. be careful not to scramble them.

2. whip till it holds a ribbon

3. sift the dry ingredients over the egg mixture (sifting helps incorporate a bit more air too). careful not to deflate the egg mixture.

4. pour the batter into a cake tin (i used a 24 cm one) and bake at 160 degrees C till the cake springs back into shape when pressed lightly on the top.

Let it rest at room temperature

2. Hazelnut Dacquoise

– 90 g egg whites (roughly 3 egg whites)

– 50 g granulated sugar

– 40 g powdered sugar

– 80 g roast and powdered hazelnuts

– 10 g cornstarch

1. egg whites +pinch of salt +few drops of lemon juice whipped till soft peaks

2. gradually add granulated sugar and whip till stiff peaks

3. blend the powdered sugar+hazlenuts+cornstarch in a food processor

4. fold the nut mix into the meringue and pipe on a baking tray lined wiht parchment paper,  bake at 100 degrees C for 1 h (or till it dries out)

3. Milk chocolate ganache

– 200 g milk chocolate

– 150 g heavy cream (35% fat)

– 50 g roasted hazlenuts, roughly chopped

Bring the heavy cream to a simmer, pour over chopped chocolate, let rest a bit, then mix well till it turns into a silky smooth cream, add hazelnuts, let it chill down (you don’t want this to split whne you whip it)

4. Feuilletine

– 35 g butter

– 35 g egg white

-35 g flour

– 35 g powdered sugar

Mix all together in a bowl till you get a smooth batter, spread it on the back of a baking pan lined with parchment paper (2 mm thick) and bake at 200 degrees C for 8-10 minutes till it turns a light shade of brown

Peel off the paper and let it cool (it’s going to turn really crispy when cold)

Mix the feuilletine and praline into the chocolate ganache.

5. dark chocolate mousse

– 130 ml heavy cream

– 3 egg yolks

– 20 g sugar

– 1 tonka bean

– 150 g dark chocolate

– 4 g gelatin

– 250-280 g whipped cream (i can’t recall exactly how much i’ve used :-s)

1. bring the heavy cream up to a boil, grate the tonka bean, let it steep for 10 minutes, bring it back to a simmer

2. mix the yolks with the sugar

3. soak the gelatin sheets in cold water

4. pour the cream over the yolk mixture to temper it a bit then set it back on the stove till it thickens up (stir constantly in an “S” shape to make sure the bottom doesn’t scald or the eggs curdle, keep stirring until the mixture thickens enough to fully coat the back of your spoon and is as smooth as silk,  it should reach a temperature of 68-72 degrees C ) remove from the heat and add the gelatin, mix well to disolve

5. pour the egg yolk mixture over the chocolate and mix well to obtain a sort of ganache, let it cool

6. whip the cream

7. when the chocolate/egg yolk mixture is cool enough, fold the whipped cream into it. the temperature needs to be right though, if the temperature on the chocolate is too high, your mousse will split, if the temperature is too low, the gelatin in the chcolate will set too quickly from the cold cream (it needs to be cold for whipping) and you’ll get weird chocolate clumps in your mousse.

8. let the mousse set in the fridge

For the tempered chocolate i used 100-150 g dark chocolate

Melted 3 thirds of it over a pot of simmering water, measured the temperature with a candy thermometer to 46 degrees C then remove it from the heat, add the rest of the chocolate and stirr constantly till it reaches 32 degrees C, remove what remains of the solid chunk of chocolate and spread the chocolate on a plastic sheet (not sure parchment paper will work the same).

I used a 20 cm cake ring to cut the chocolate into a round shape.


genoise at the base, i used a sugar syrup to brush over it, piped the chocolate ganache over it, topped it with the meringue, smeared the crispy chocolate praline over it, then i piped the chocolate mousse and topped it with the chocolate disk.

job done!

chocolate cake slice



chocolate thingie1

It was about time i got back in the game, and how else would i but with this chocolatey thing. [hm, just noticed that my cake is a bit sloppy looking at the bottom, meh, that was due to the chocolate wrapper being fussy].

The recipe might seem complicated  but it really isn’t. It’s composed of 5 “elements”: cocoa sponge cake, vanilla and almond bavarian cream, coffee mousse, strawberry jelly and chocolate creme brulee. Recipes are “adapted” from here. Luckily, i had a good idea of what i was going to make and only looked for technical guidance in teh recipes. Those cake pictures will make your stomach digest itself while scrolling around. I was most surprised by the complexity of the recipes and various flavor combinations, each more distinctive than the previous. just a heads up, i am likely to try and reproduce most of the recipes on Anda’s blog, i want to taste everything! 😀

Ingredients for the creme brulee

– 225 g heavy cream (30% fat)

– 225  g milk

-112 g dark chocolate

– 5 egg yolks

– 81 g sugar


1. milk +cream over low heat, once it bubbles on the edges, take it off heat, let it rest a bit while you mix the egg yolks with the sugar till foamy.

2. measure the cream after it’s been heated, add more to reach 450 g and then temper the yolk mixture with the warm milk and cream mixture then set it back on the stove and heat till it thickens up a tad, to coat the back of a spoon.

3. remove from the heat and let it rest a bit while you break down the chocolate.

4. pour the egg, cream and milk mixture over the chocolate, wait a bit then start mixing till it’s fully blended.

5. pour into a heatproof dish lined with aluminium foil and set it into another dish. add boiling water halfway up and let it sit in the oven at 160 degrees C for 40-45 minutes till it comes together, should still be jello like in the center. let it cool in the freezer.

Ingredients for the cocoa sponge cake 

-1 egg

– 80 g olive oil

– 70 g milk

– 100 g powdered sugar

– 135 g flour

– 30 g cocoa

– 6 g baking powder

– 5 egg whites

– 110 g brown sugar

– pinch of salt and few drops of lemon juice


1. egg+ olive oil+ milk lightly mixed together

2. powdered sugar + flour+cocoa+baking powder sifted over the wet mix and folded lightly

3. egg whites +brown sugar+salt and lemon juice mixed till stiff peaks, folded into the cocoa mixture

4. spread over a baking tray lined with parchment paper and baked for 15-20 minutes at 180 degrees C.

5. take out of the oven and let it rest.

Ingredients for bavarian cream

– 120  g heavy cream (30% fat)

– 150 white chocolate

– 2 egg yolks +30 g sugar

– 3 gelatin sheets

– 300 g whipped cream

– 1/2 vanilla bean (both seeds and bean), 1 teaspoon almond extract  (Anda’s recipe uses tonka beans, i am yet to get my hands on that)


1. heat the heavy cream on low heat and add the vanilla bean, seeds scraped and mixed in too. let it steep for a bit

2. in the mean time, chop up the white chocolate and and mix teh egg yolks with the sugar.

3. strain the vanilla infused heavy cream and add more cream if needed to have 120 g. Place back on the stove and let it reach about 70 degrees C.

4. remove from the heat and let it sit for a bit then pour over the white chocolate, wait a bit then stir vigorously.

5. set the gelatin sheets in cold water and let it hydrate for a bit then drain and add to the chocolate mixture, make sure the chocolate mix is warm enough or your gelatin won’t dissolve. it’s important that it dissolves or else you fk up the entire thing 😀

6. whip the cream and fold into the white chocolate mixture. these should have similar temperatures. if the whipped cream is too cold, the gelatin in the white chocolate  mix will set and you’ll end up with a granulated texture for your bavarian cream.

cake closeup

Ingredients for the coffee mousse

– 1 egg yolk

– 50 g sugar

-100 g heavy cream (30% fat)

– 25 coffee beans (roughly crushed) and 2 teaspoons instant coffee OR 50 ml strong coffee

– 300 g whipped cream

– 3 sheets gelatin


This will have less sugar, as will the strawberry jelly, in order to balance the sweetness from the other stuff.

The steps are similar with the ones from the bavarian cream.

Make a coffee infused creme anglaise, add instant coffee, add hydrated gelatin and fold into the whipped cream.

Ingredients for the strawberry jelly

– 400 g strawberries

– 50 -70 g sugar (to taste)

– juice from half a lemon

– 4 tablespoons red wine (options) i used sweet marsala wine.

– 6-8 g gelatin


1. wash the strawberries and save some for decorating

2. chop them up, add lemon juice, sugar and wine and let them sit till some of the strawberry juice puddles up in the bowl (i left mine overnight).

3. after they’ve macerated, let them boil for a few minutes, i didn’t let mine reduce much, i wanted the jelly to maintain its colour.

4. let the gelatin hydrate in cold water then add to the strawberries.

5. let it cool close to room temperature before using or it will drip all over your cake.


Because i don’t have a proper cake ring, i used my baking tins for this part. I lined both cake tins with plastic film. I’ve assembled two round sponge cake layers on the bottom. i poured the bavarian cream in the first ring and the coffee mousse in teh second one. let them sit overnight but i’ve read that 3-4 h is enough.


i’ve poured half the strawberry jelly, still liquidish and lukewarm, over the bavarian cream and then topped it with the other cake part, cocoa sponge cake side down. poured the other half of the strawberry jello-to-be over the coffee mousse and topped with the creme brulee. Left it in the fridge to set before i tempered 300 g milk chocolate for the chocolate wrapper around the cake.

i’ve seen a video here of how that’s done. check it out.


Abia asteptam sa vina o zi de nastere sa pot sa-mi fac de cap. In ultimele zile am copt cat pentru toata saptamana si sper ca am reusit sa mai bucur niste oameni. Reteta poate părea complicata, dar de fapt nu este. Tortul este compus din 5 “elemente”: blat cu cacao,  cremă bavareză cu vanilie si migdale, mousse de cafea, jeleu de căpșuni și creme brulee. Rețetele is toate “adaptate” de aici.

Din fericire pentru mine, eu deja aveam o idee destul de clara asupra ceea ce urma sa fac si am imprumutat doar tehnicile si cantitatile. Daca ar fi trebuit sa ma inspir de-acolo, mi s-ar fi autodigerat stomacu inainte sa iau o decizie. toate deserturile si torturile arata apetisant si pe langa asat, combinatiile de arome mi se par complexe si diverse. mi-ar fi fost mult prea greu sa ma decid asupra unei singure chestii. ca si heads-up, cred ca o sa incep sa testez toate retetele pentru ca trebuie neaparat sa gust si eu deliciile de pe blogul lui Anda.

Ingrediente pentru crema Brulee

– 225 g de smântână pentru gatit(30% grăsime)

– 225 g de lapte

-112  ciocolata neagra

– 5 gălbenușuri

– 81 g de zahăr


1. lapte + smantana pe foc la mic pana ce se formeaza mici bule pe marginea oalei. (amestecul poate fi infuzat cu diverse chestii eu nu am avut nimci). intre timp, se amestecă gălbenușurile de ou cu zahărul până se deschid la culoare.

2. lapte si smanta se iau de pe foc si se lasa la racit putin, se completeaza cu smantana daca este nevoie pentru a avea 450 g lichid, apoi se toarna in fir subtire peste amestecul de gălbenușuri.

3. crema de galbenusuri se toarnă peste ciocolata, se lasa putin apoi se amesteca pana cand se omogenizeaza complet.

4. se toarnă într-un vas termorezistent căptușit cu folie de aluminiu. acesta se pune într-un alt vas in care se adauga apa clocotita pana la jumatatea vasului cu crema de oua si ciocolata. se lasa in cuptor la 160 grade C timp de 40-45 minute pana se incheaga dar mijlocul este inca putin gelatinos. se lasa la racit si apoi se pune in frigider.

Ingrediente pentru blatul cu cacao

-1 ou

– 80 g ulei de măsline

– 70 g de lapte

– 100 g de zahăr pudră

– 135 g făină

– 30 g cacao

– 6 g praf de copt

– 5 albușuri de ou

– 110 g de zahăr brun

– Vârf de cuțit de sare si cateva picaturi de suc de lamaie


1. ou + ulei + lapte se amesteca usor (partea umeda)

2. zahărul pudră + făina + cacaoa + praful de copt se cern impreuna si se amesteca cu partea umeda, atentie, nu amestecati prea mult

3. albușuri de ou + zahar brun + sare si suc de lamaie se bat la viteza medie mare pana se formeaza varfuri rigide apoi se toarna peste amestecul de cacao.

4. compozitia se imprastie intr-o tava cu hartie pergament si se coace 15-20 de minute la 180 de grade C.

5. se scoate din cuptor și se lasa sa se raceasca

Ingrediente pentru cremă bavareză

– 120 g smantana (30% grăsime)

– 150 ciocolată albă

– 2 galbenusuri de ou 30 g de zahăr

– 3 foi gelatină

– 300 g frisca

– 1/2 baton de vanilie (ambele semințe și pastaia), 1 lingurita extract de migdale (reteta lui Anda contine boabe de tonka, eu inca n-am asa ceva)


1. smantana se amesteca cu semitnele de vanilie si teaca si se da in clocot apoi se lasa la infuzat. la sfarsit se adauga esenta de migdale

2. între timp, se ciopârțeste ciocolata albă și se amestecă galbenusurile de ou cu zahăr pana se dechis la culoare si devin spumoase

3. se strecoara crema de vanilie infuzat grele și se adaugă smântână mai mult, daca este necesar de a avea 120 g.. Așezați din nou pe aragaz și lăsați-l să ajungă la aproximativ 70 de grade C.

4. scoate din căldură și lăsați-l să stea pentru un pic, apoi se toarna peste ciocolata alba, așteptați un pic, apoi se amestecă energic.

5. a stabilit foi gelatina în apă rece și lăsați-l hidrat de un pic, apoi se scurge și se adaugă la amestecul de ciocolata, asigurați-vă că se amestecă ciocolata este destul de cald sau gelatină nu se va dizolva. este important ca acesta se dizolvă sau altceva FK sus întregul lucru: D

6. biciui și smântână ori în amestecul de ciocolată albă. acestea ar trebui să aibă temperaturi similare. daca frisca este prea rece, gelatina în amestecul de ciocolată albă va stabili și veți termina cu o textură granulată pentru crema ta bavarez.

Ingrediente pentru spuma de cafea

– 1 galbenus de ou

– 50 g de zahăr

-100 g smantana (30% grăsime)

– 25 boabe de cafea (zdrobite) si 2 lingurite de cafea instant sau 50 ml cafea tare

– 300 g frisca batuta

– 3 foi gelatină


Aceasta spuma va avea mai putin zahar, la fel ca si jeleu de capsuni, pentru a balansa putin dulceata din celelalte straturi

Pașii sunt similare cu cele de la crema bavarez.

Faceti o cafea infuzat crema Anglaise, adăugați cafea instant, adauga gelatina si hidratat ori în frișcă.

Ingrediente pentru jeleul de capsuni

– 400 g căpșuni

– 50 -70 g de zahăr (după gust)

– Sucul de la o jumatate de lamaie

– 4 linguri de vin rosu (optional)

– 6-8 g gelatina


1. spală căpșunile și se pun cateva deoparte pentru decorare

2. se feliaza si se lasa cu zahar, zeama de lamaie si vin la macerat peste noapte (daca se poate) daca nu, pana lasa putina zeama.

3. dupa macerare se pun pe foc si se lasa sa dea un clocot, eu nu le-am lasat sa scada prea tare si am vrut si sa-si mentina cat de cat culoarea.

4. am lasat gelatina la hidratat apoi am adaugat-o capsunilor si am amestecat (nu tre sa fiarba).

5. se lasa la racit inainte de-a se folosi, dar nu prea tare ca sa nu se intareasca.


Tortul are la final 7 straturi, blat cacao, crema bavareza, jeleu de capsuni, blat cacao, spuma de cafea, jeleu de capsuni, creme brulee.

Ca sa imi fie mai usor si mai rapid, eu am folosit doua forme de tort cu inel detasabil (tapetate cu folie de plastic) pentru a pregati un blat + crema bavareza si celalalt blat (ambele decupate din blatul initial) + spuma de cafea. Le-am lasat sa stea peste noapte, dar am citit că este destul de 3-4 ore.

Am turnat jumătate din jeleul de capsuni, inca liquidish și călduț, peste crema bavareza si apoi am pus celalalt blat deasupra cu crema de cafea. Peste crema de cafea am pus restul de jeleu si am rasturnat peste creme brulee-ul care in cazul meu s-ar rupt in trei :(.

Am lasat totul la frigider cat mi-am pregatit infvelisul de ciocolata. Eu am folosit ciocolata cu lapte. Am temperat-o si apoi am intins-o pe hartie de copt pe care am lipit-o de blaturi apoi l-am bagat la frigider. Dupa 10-15 minute l-am scos si am dezlipit ciocolata.

Am văzut un videoclip cu un mod de-a face asta aici.

chocolate thingie

i always thought my 100th post would be something special and i kept postponing it so i’d have something more “festive” to share =) but well, i don’t. i’ll just post all the stuff i never had a good enough reason to post or just didn’t like the pictures much. Don’t like them any more now, but i won’t apologize for it. This is filled with pictures, including a photo “tutorial” of how to make chocolate macarons, plus recipe.

le macaronIngredients

– 120 g egg whites

– pinch salt+few drops of lemon juice

– 200 g granulated sugar

– 130 g powdered sugar

– 100 g almond flour

macaron processNow, some of the macarons in the above collage are actually under-cooked, notice the darkened top.

Moving on, in chronological order: some easy sammiches

breakfastsand my first cookies for unknown public!

chocolate chip candied orange peel ginger cookies

…. from dru’s bday


My take on meat

roast meat

and more easy dishes, ingredients and directions can be deduced from teh pics… i think

mushroom pizza

blueberry cheesecake


tortilla sammich



birthday present

YEHZ, something i really wanted for a while, and i couldn’t be more grateful and proud. I use it every day ^_^

raspberry pistachio birthday cake

Pancakes for lazy peopleas in.. blend all the ingredients and then start making the pancakes or crepes, whichever you wish.

mini chocolate tarts

cookiesMay i post another 100 in half the time ^_^

A while ago, i baked a cake for my friend’s birthday: pavlova with seasonal fruit (no pictures). Though simple, someone at the party really liked it and wanted a similar cake for their own birthday last Sunday. I took the liberty to improve the recipe a tad, more like forced my wish upon the receiver as i told them i wanna experiment a bit and won’t take no for an answer 😀 i’m really glad i did, it was an inspired choice of ingredients. I’m also glad people tend to trust me when it comes to these things. It makes me feel more confident about it too.


for the meringue layers

– 8 egg whites

– 400 g sugar

– pinch of salt

– few drops of lemon juice

for the vanilla mascarpone mousse filling

– 3 egg yolks

– 150 g sugar

– 1/2 vanilla bean or vanilla extract (i strongly insist that vanilla bean is used)

– 250 g mascarpone cheese

– 200 ml heavy cream (Dorna UHT cream 35%)


– 300 g fresh raspberries

– 300 ml heavy cream (Hulala)


The meringue layers take about 60 to 120 minutes to bake depending on size and thickness (more like dry out than bake)

1. Preheat the oven to 100 degrees C or 80 degrees C with ventilation.

2. Place egg whites, salt and lemon juice into a mixing bowl and mix for about 4-5 minutes on medium speed until soft peaks form

3. Gradually add granulated sugar, one tablespoon at a time, when done, increase the mixer speed a tad

4. Keep mixing till stiff peaks form, mine took took about 8-9 minutes

5. Draw two circles (25 cm diameter) on the parchment paper (i used two baking trays)

6. Pour half the meringue down on the  first parchment paper sheet and start spreading it from the middle to the edges shaping it into a circle. Repeat for the remaining meringue. you can use a piping bag to pipe the meringues, or pipe tiny little nests, it’s up to you.

7. Bake the two meringue layers for at least 60 minutes at 100 degrees C. I have a separate thermometer to measure the temperature in my oven in order to make sure it’s accurate. in this case, it’s important that the meringue layers dry out and maintain their white-ish color than browning a bit from the heat.

8. Turn the heat off and leave the meringues to cool off in the oven for at least 1 h (if you can). i left mine overnight. handle wiht care, tehy’re crispy and fragile, will crack easily.

Vanilla mascarpone mousse

1. in bowl set over a pot of boiling water (bain-marie) mix the egg yolks, vanilla bean seeds and sugar till foamy, stir from time to time for 10-15 minutes till they thicken a bit

2. Let cool before using otherwise you risk melting the mascarpone and i don’t know how you can mend that (i’ve never done it, can’t tell you what happens).

3. Use room temperature mascarpone cheese (it’s easier to work with, will be easier to mix) and gently fold it into the egg yolk mixture, don’t over-mix it, you don’t wanna ruin its texture.

4. Whip the whipping cream and fold into the mascarpone-egg yolk cream, also carefully, you want to “aerate” it, make it lighter, not turn into a flabby pudding like thing.

Notice how i didn’t use much sugar, the whipping cream has none in it, mostly because the meringues have waaaaay too much.


1. Whip the remaining cream (hulala)

2. Wash the raspberries carefully not to break them, so they won’t stain your cream after decoration, set on a paper towel to drain/dry

3. What i did for aesthetic purposes only, was to pipe a row of cream on the first meringue layer so that the vanilla mousse would be contained and won’t drip around. it needs to set in the fridge first. lack of time didn’t allow my cake to set much. anywya

4. spread the vanilla cream inside the circle, topped it with the next layer of meringue and piped a bunch of little .. blobs of cream like a sort of spiral. then i spread the raspberries around and dusted them with sugar.

I used the scraps to assemble a cup of goodies for myself. i liked it too and so did the birthday girl ^_^

Now back to romanian


pentru straturile de bezea

– 8 albusuri

– 400 g de zahăr

– Vârf de cuțit de sare

– Cateva picaturi de suc de lamaie

Pentru spuma de mascarpone cu vanilie

– 3 gălbenușuri de ou

– 150 g de zahăr

– 1/2 de pastaiede vanilie sau extract de vanilie (recomand sa folositi pastaie de vanilie)

– 250 g branza mascarpone

– 200 ml smantana (Dorna UHT cremă 35%)

Suplimentar (pentru decorat si echilibrarea gusturilor)

– 300 g zmeură proaspătă

– 300 ml smantana (Hulala)



1. Se incalzeste cuptorul la 100 de grade C.

2. Albușurile de ou cu sarea si sucul de lamaie se mixeaza intr-un bol aproximativ 4-5 minute la viteza medie până se formeaza vârfuri moi

3. Se adaugă treptat zahărul tos, cu o lingura la un moment dat, apoi se crește viteza mixerului cu o treapta doua

4. Continuati sa bateti până la formarea de vârfuri rigide, mie mi-a luat a luat aproximativ 8-9 minute

5. Desenați două cercuri (25 cm diametru) pe hârtie pergament (eu am folosit două tăvi de coacere)

6. Se toarnă jumătate din spuma de albusuri pe prima foaie de hârtie și se răspândeste de la mijloc spre marginile cercului desenat modelandu-l l într-un cerc. Repetați pentru restul de bezea

7. Coaceți cele două straturi de bezea pentru aproximativ 60-120 minute la 100 grade C. Am un termometru separat pentru a măsura temperatura in cuptor meu, cu scopul de a ma asigura că este corectă. în acest caz, este important ca straturile bezea sa se usuce și să isi mențină culoarea nu sa se ingalbeneasca de la caldura

8. dupa 60-120 minute se opreste cuptorul și se lasă bezelele inauntru pentru a se răcori timp de cel puțin 1 oră (daca aveti de ales). Eu le-am lasat peste noapte.  A se lucra cu grija cu ele deoarece se crapa foarte usor

Spuma de mascarpone cu vanilie

1. intr-un vas pus peste o oală cu apă clocotită (bain-marie) se amestecă gălbenușurile de ou, semintele de vanilie si zahărul până devin  o crema spumoasa, si se amestecă din cand în cand timp de 10-15 minute până se ingroasa putin

2. se lasa la racit complet inainte de-a incorpora branza mascarpone altfel riscați topirea branzei si nu am idee cum se mai poate drege.

3. folositi branza mascarpone la temperatura camerei si incorporati-o ușor în amestecul de gălbenuș de ou, cu grija, miscari de sus in jos pentru a nu strica textura branzei

4. incorporati si frisca Dorna mixata in prealabil si eventual tinuta la frigider cu aceeasi grija si miscari ca la mascarpone, aceasta are scopul de-a “aera” crema, nu de-a o fluidiza

Nu am vrut sa folosesc prea mult zahar, frisca nu are deloc in ea, dar compenzeaza bezelele care au oricum prea mult.


1. bateti restul de frisca (Hulala)

2. spalati cu grijă zmeura pentru a nu se rupe si sa pateze crema dupa decorare, lasati-o la uscat/stors pe un prosop de hartie

3. ceea ce am făcut pentru scopuri estetice doar, a fost de a sprita un rând de frisca pe primul strat de bezea, ca un fel de baraj pentru crema de vanilie, sa nu picure cumva pe margini. are nevoie de cateva ore de frigider pentru a se intari pana sa-si mentina forma

4. imprastiati restul de crema de vanilie in interiorul cercului de frisca, acoperiti cu următorul strat de bezea și decorati in voie.

Eu am mai spritat niste motzi peste care am pus zmeura (inspiring, i know:))) si am pudrat tot cu zahar pudra, doar pentru aspect.

De ceva vreme imi vine destul de greu sa “documentez” ce mai fac prin bucatarie, am facut fata mai greu la blog-related activities because life happens 😀

Tortul sus pozat (pe fuga inainte sa-l ducem) a fost facut din doua blaturi, unul mai mare cu ciocolata si unul mai mic cu cafea. L-am umplut, daca nu ma insel, cu doua creme, una de ciocolata cu unt si una de spuma de mascarpone parca. Nu-mi mai amintesc cu ce l-am insiropat.

Ce imi amintesc, si motivul pentru care insist sa pun poze, (desi nu-s neaparat mandra de cum o iesit) este crema de unt cu bezea elvetiana cu care am ornat prajitura. it’s AWSOME. Am colorat-o cu colorant wilton. Stiam c-o sa incerc sa fac ceva de genu asta din momentul in care am primit colorantii (OH JOY ^___^).  Am mai incercat inca 2 retete pana la asta, dar asta se remarca prin faptul ca a fost prima dupa care crema nu s-a taiat initial (ca apoi sa-si revina in frigider).

Inca o premiera o fost florile alea spritate pe el. Stiu ca arata sloppy, next time i’ll do it better.

Wanted to bake something special for my friend’s birthday this weekend, and i had a recipe in mind from evan’s kitchen ramblings. Her recipe asked for strawberries, but i used raspberries, hence the title. I am quite embarrassed to share the original link because my cake looks nothing like her cake, and in my mind i was really hoping for something more elegant. After failing with my initial plan, i just spilled some fruits all over and managed to make it look like cheesecake. which is what i wanted to avoid in the first place.

Almond sponge cake soaked in raspberry syrup and white chocolate, vanilla mousse topping. Not that difficult to make, but mine isn’t very fancy-looking either *sigh*

My other issue wiht this was taht i used different quanities because i had a different pan, and i think that’s my main mistake. I could’ve done with the quantities in the original recipe, and my cake would have turned out tinier. Also less fat, cuz i used lotsa cream and white chocoalte and that made it taste pretty airy and creamy but fatty too.

These tiny complains being said, the cake was well received, and the taste was good.


for the base:

2 eggs

42 g powdered sugar

50 g ground almonds (i think this would’ve worked good with hazelnuts or walnuts @_@ must try)

82 g egg whites

40 g caster sugar

36 g cake flour

for the macerated raspberries :

60 ml water

60 g sugar

1/2 vanilla bean pod

1 star anise

100 g raspberries

 for the white chocolate vanilla mousse:

60g egg yolk

1 vanilla bean, seeds scraped

400 ml whipping cream

150g white chocolate, melted

7g gelatin

for the soaking syrup :

50 ml leftover syrup from macerated raspberries

70 g raspberry Jelly

20 ml Vanilla extract

for the raspberry jelly

100 g raspberries

50 g sugar

1 tbsp lemon juice


As per the original recipe’s instructions, i made the macerated raspberries first.

1. Sugar+water+vanilla pod+ 1 star anise boiled over low heat till the syrup started thickening a bit, left to cool.

2. carefully washed the raspberries and poured them over the syrup once it got cool, left them in the fridge for a few hours

Then i made the sponge cake:

1. Almond meal+powdered sugar+eggs whisked together till they change colour. (i grounded the almonds with powdered sugar in a grinder)

2. Mixed the egg whites +sugar till stiff peaks formed, folded in the egg mixture and added the cake flour.

3. Lined a round pan with parchment paper, poured the bater in and baked in a preheated oven at 230 degrees C for 10-15 minutes, till it turned slightly golden.

While this was baking, i started with the white chocolate vanilla mousse.

1. heated 100 ml cream till it started boiling

2. egg yolks+vanilla seeds mixed together in the meantime

3. slowly poured the warm cream over the egg yolks and whisked till they changed colour

4. soaked the gelatin in cold water’

5. melted the chocolate+100 ml cream over double boiler, poured over the egg yolk mixture, added gelatin and left to cool in the fridge. (think this should be the second step because it needs time to cool)

6. Whipped the rest of the cream (200 ml) and let it sit in the fridge till ready to fold in the white chocolate mixture. (Next time i’ll make this, i’ll  be using less cream)

For the raspberry jelly, i boiled 100 g raspberries with 50 sugar and some lemon juice, strained it and let it sit in the fridge till ready to use.

7. Once the white chocolate cream mixture cooled, i mixed it for about 7-8 minutes with my mixer till it became light and creamy, then i folded in the whipped cream.


Drained the macerated raspberries and reserved the syrup, mixed with raspberry jelly and soaked the sponge cake with it. Spread the macerated raspberries over the sponge cake and spooned half the mouse over it and evened it out. Then i poured thin stripes of raspberry jelly over the mousse and spooned the other half over. Let it sit in the fridge for a few hours before devouring.

You can decorate as you please, i just threw some blueberries and raspberries over it and that was it.


pentru blat:

2 oua

42 g de zahăr pudră

50 g migdale macinate

82 g de albusuri

40g de zahăr tos

36 g făină

pentru zmeura macerata:

60 ml de apă

60 g de zahăr

1/2 pastaie de vanilie

1 stea de anason

100 g zmeura

pentru spuma de ciocolată albă si vanilie:

60g gălbenuş de ou

semintele de la 1 pastaie de vanilie

400 ml frişcă

150g ciocolată albă, topită

7 g gelatină

pentru insiropat:

50 ml sirop de la zmeura macerata

70 g jeleu de zmeură

Extract de vanilie 20 ml

pentru jeleul de zmeura

100 g zmeura

50 g de zahăr

1 lingura suc de lamaie


La fel ca  pe instrucţiunile din reteta originala, am inceput cu zmeura macerata.

1. Apa + zahar + 1/2 pastaie de vanilie si 1 stea anason= le-am pus pe foc si le-am lasat sa fiarba la foc mic pana siropul a inceput sa se îngroaşă un pic, apoi l-am lasat la racit.

2. Am spălată cu atenţie zmeura am turnat-o peste siropul racit si am lasat-o in fridiger sa se imbibe cu aroma pentru câteva ore

Apoi, am facut blatul:

1. Făină de migdale + zaharul pudra le-am amestecat si turnat peste ouă  apoi le-am amestecat pana cand isi schimba culoarea. (eu mi-am facut singura migdalele macinate in rasnita, am pus si putin zahar pudra ca sa nu se faca pasta)

2. Am bautut albusurile cu zahar tos pana cand sta bat, si le-am amestecat cu ouale apoi am adaugat si faina.

3. am turnat aluatul in tava rotunda tapetata cu hartie si am copt blatul 10-15 minute la 230 grade C (cuptor preincalzit)

In timp ce blatul era in cuptor, m-am apucat de spuma de ciocolata alba cu vanilie. încălzit 100 ml frişcă lichida până a început sa fiarba

2. am amestecat galbenusurile de ou cu seminţele de vanilie

3. am turnat incet frisca incalzita peste galbenusuri si am amestecat pana si-au schimbat culoarea

4. am înmuiat gelatina în apă rece

5. am topit ciocolata cu 100 ml frisca pe abur apoi am turnat-o peste amestecul de galbenus de ou, am adaugat si gelatina şi le-am lăsat să se răcească în frigider. (cred ca acest pas  ar trebui sa fie al doilea pentru că are nevoie de timp să se răcească)

6. Restul de frisca (200 ml) se bate si se lasa sa stea în frigider până cand va fi gata amestecul de ciocolata alba  (as recomanda folosirea unei cantitati mai mici de frisca ca sa nu fie chiar atat de grasa)

Pentru jeleul de zmeura, am fiert 100 g de zmeura cu suc de lamaie si 50 g zahar apoi am strecurat samburii si  lam lasat să stea în frigider până este gata de utilizare.

7. După ce amestecul de crema de ciocolata alba s-a racit, l-am amestecat cu mixerul pentru aproximativ 7-8 minute,  pana devine cremos si consistent apoi am adaugat si frisca batuta.


Am scurs zmeura macerata şi am pastrat siropul pe care l-am amestecate cu jeleu de zmeura si am insiropat blatul cu el.

Am imprastiat zmeura macerata peste blat apoi am pus jumatate din spuma de ciocolata alba. Apoi am turnat dungi subţiri de jeleu de zmeură şi am intins frumos restul de crema. Se lasa la frigider pentru câteva ore înainte de devorare.

Pentru decor, am intrat in panica si am imprastiat doar niste zmeura si afine peste. Initial vroiam sa fac o zmeura mare din zmeura mica din care sa se rupa bucati de zmeura de diferite dimensiuni.

Made a cake some time ago, got lazy about posting, didn’t like how it turned out, but it proved to be rather delicious 24 hrs later. It’s made of three layers, brownie, coffee mousse and mascarpone-cream “mousse”.

I think the message on the cake is spelled incorrectly, but it wasn’t my doing so i’m safe. it should’ve read “good anniversary” in German.


Brownie Layer (22 cm pan)

-75 g flour
– salt
– 5 g cocoa
– 150 g chocolate (I had an assortment of different kinds)
– 113 g butter
– 150 g sugar (white+brown)
– 3 tiny eggs or 2 large ones
– vanilla extract (i made my own)

– 5 g instant coffee + 1 tbsp rum


Preheat oven at 190 degrees C (350 F)

1. Chop the chocolate.

2. In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside

3. Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.

4. Stir the chocolate until nice and smooth. Add both sugars.

5. Whisk in the eggs

6. Add the vanilla, coffee powder and rum.

7. Mix in the flour mixture, stir JUST UNTIL it is incorporated.

Line a pan with parchment or tin foil. Pour the batter into the pan. Bake for 30 minutes rotating the pan halfway through. Take the brownie out of the oven and let cool completely before cutting.

 Coffee Mousse

– 2 egg yolks

– 60 g sugar

– 5 g cornstarch

– 5 g gelatin

– 250 ml milk

– 10 g instant coffee or 50-100 ml really strong coffee (in which case use less milk)

-250 ml whipping cream

 (you should have roughly 500 ml liquid)


1. Soften the gelatin sheets in ice water.

2. Whisk egg yolks and sugar until the mixture turns pale.

3. Add in the cornstarch and whisk to combine.

4. Heat up the milk in a saucepan until boiling point, add in the instant coffee granules (or strong coffee) and stir to combine.

5. Pour the milk and coffee mixture into the egg yolk mixture and stir to combine. Pour the mixture into a saucepan and heat till 80 degrees Celsius. Add gelatin. Remove the mixture from heat and let cool in an ice bath.

6.Whip the whipping cream until medium stiff peaks and fold it into the coffee mixture.

Pour the coffee layer over teh brownie. Let cool while you’re preparing the next layer.

Mascarpone Layer

-3 egg yolks

-100 g powdered sugar

– 250 g mascarpone cheese

-150 ml heavy cream



1. Soften the gelatin sheets in ice water.

2. Whisk egg yolks and sugar on a double boiler until the mixture turns pale.

3. Let cool to room temperature while you’re whipping the cream.

4. Mix the mascarpone cheese with the egg yolks, fold the whipped cream in.

Pour the mixture over the coffee mousse, let cool in the freezer for a few hours.

Decorate or skip this step, but DO let the cake sit in the fridge over night, the flavours will blend nicely and the layers will become one. We served this one after 1-2 hours of freezer time and it wasn’t too refreshing.

Am facut un tort pentru gabi, decorat de druta. Are trei straturi, negresa, spuma de cafea si spuma de mascarpone cu frisca, cam ca si crema pentru tiramisu.


Stratul de negresa. (tava cu diametru de 22 cm)

-75 G făină
– Sare
– 5 g de cacao
– 150 g ciocolata (am avut mai multe tipuri, milka lapte, neagra si bailey’s parca )
– 113 g unt
– 150 g de zahăr (alb + brut)
– 3 oua mici sau 2 mari
– Extract de vanilie

– 5 g de cafea instant + 1 lingura rom


Se incinge cuptorul la 190 grade C (350 F)

1. Se taie ciocolata.

2. Într-un castron mic, se combina faina, sarea, si cacaoa. Se amestecă bine, şi se pune deoparte

3. Se topeşte untul şi ciocolata pe abur. Puteţi face acest lucru în cuptorul cu microunde, dacă doriţi.

4. Se amestecă până când ciocolata devine neteda. Se adauga zaharul.

5.  Se adauga pe rand ouale

6. Apoi  esenta de vanilie, praful de cafea şi romul.

7. Se amestecă si amestecul de faina pana cand acesta este incorporat.

Se toarnă aluatul în tava si se coace timp de 30 de minute, intorcand tava dupa 15 minute. Se lasa la racit complet inainte de-a prepara urmatorul strat.

Pentru a putea turna stratul urmator mai usor, se poate fabrica un inel din hartie pe care sa-l puneti in jurul negresei sau folosi direct tava in care ati copt negresa.

Spuma de cafea

– 2 galbenusuri de ou

-60 g de zahăr

– 5 g amidon de porumb

– 5 g gelatină

– 250 ml lapte

– 10 g de cafea instant sau 50-100 ml de cafea foarte tare (caz în care utilizaţi mai puţin lapte)

-250 Ml frişcă

(Ar trebui să aveti aproximativ 500 ml de lichid)


1. Inmuiati foile de gelatina in apa rece.

2. Bateti galbenusurile de ou cu zahărul, până când amestecul devine palid.

3. Adăugaţi amidonul si amestecati bine.

4. Se încălzeşte laptele într-o cratiţă până la punctul de fierbere, se adaugă granule de cafea instant sau cafeaua (puternic) şi se amestecă.

5. Se toarna amestecul de cafea şi lapte în amestecul de gălbenuş de ou şi se amestecă. Se toarnă amestecul într-o cratiţă şi se încălzeşte până la 80 de grade Celsius. Se adauga gelatina. Se lasa amestecul deoparte (eventual la racit pe baie de gheata)

6. Se bate frisca pana se formeaza varfuri semi-rigide si se amesteca în amestecul de cafea.

Se Se toarnă peste negresa apoi se lasa la racit în timp ce se lucreaza la stratul următor.

Stratul de mascarpone 

– 3 galbenusuri

-100 G zahăr pudra

-250 G de branza mascarpone

-150 Ml smântână dulce pentru frisca

– 5 g Gelatină


1. Inmoaie foile de gelatina in apa cu gheata.

2. Bateti galbenusurile de ou şi zahăr pe abur până când amestecul devine palid.

3. Lasati sa se raceasca la temperatura camerei, în timp ce bateti frisca.

4. Se amesteca branza mascarpone cu galbenusurile de ou, apoi se adauga frisca

Se toarnă amestecul peste spuma de cafea si se lasa sa se raceasca in frigider pentru cateva ore sau in congelator daca urmeaza a fi servit mai curand.

Singura observatie relevanta pe care o am ar fi ca ii indicat sa il lasati sa stea o vreme (Frigider) cam 8-12 h, se amesteca aromele si tot si devine mai gustos si mai racoritor.