A chocolate cake with halva and blackcurrants. It’s a flavour combination you’ll want to come back to again and again… I used frozen blackcurrants to decorate the cake, but when they’re in season, there’s nothing to stop you using fresh instead. Simple and delicious!
A chocolate cake inspired in both flavour and appearance by the well-known and much-loved Kinder Pingui chocolate bar. Two melt-in-the-mouth chocolate cake layers sandwiched with a light vanilla cream and an additional thin layer of chocolate.
Meringue cake with apples, nuts and caramel is the perfect autumn dessert. Crisp yet fluffy meringue layers, whipped cream, soft cinnamon apples, maple-glazed pecans (or walnuts) and salted caramel sauce. A delicious combination of flavours that delivers a real “wow” factor :).
Sponge cake with toffee sauce is a delicate and light cake with a sweet apricot filling, whipped cream and a topping of toffee sauce. Wonderfully simple to make, using everyday ingredients, yet elegant at the same time. A perfect cake for toffee lovers :).
The world has gone crazy for number cakes. And it’s easy to see why – they’re a refreshing change from traditional sponge and meringue cakes, and make a wonderful gift for an anniversary, birthday, Valentine’s Day or practically any occasion. They can be baked in the shape of numbers
Divine, moreish, fluffy and utterly addictive. You could fall in love with it after the very first bite. A delicious chocolate mousse cake with Nutella, finished with a glossy milk chocolate mirror glaze. Try it and you’ll be hooked. My suggestion for Valentine’s Day!
The combination of rhubarb and custard is simply irresistible! This moist rhubarb layer cake has a subtle orange flavour and is filled with custard cream and roasted rhubarb. I’ve skipped the usual sponge cake here because I’ve been making so many lately, but
A delicious and original lemon cake with blackcurrants. It’s assembled slightly differently from a traditional layer cake, creating vertical stripes of sponge separated by fruit buttercream. At first glance, it may look rather time-consuming, but it really isn’t – you can have everything
A fantastic white chocolate cake. There’s a whopping 300 g of white chocolate in the cake! It’s delicate, soft and fluffy straight after baking; as it cools, it becomes denser as the chocolate sets. This is the famous “mud cake”, but made with white chocolate.
Chocolate cake squares made with a moist cocoa sponge and an easy chocolate cream. This small celebration-style cake is decorated with a swirl of whipped cream and cherry preserve. I soaked the chocolate cake with port mixed with boiled water, but you could use
Pistachio meringue cake is another addition to the pistachio treats on the blog :). Two delicious pistachio meringue layers filled with pistachio cream and fresh raspberries. An elegant dessert, perfect for Christmas and other special occasions, that is sure to impress everyone!
Strawberry Concorde cake is a white version of the famous chocolate Concorde cake. Traditionally, Concorde cake consists of chocolate meringue layers sandwiched with a decadent chocolate mousse; here, I have playfully reversed both the colours and flavours. If you love Eton Mess,
A delicious no-bake chocolate tart with a chocolate biscuit base and fresh blueberries. Rich and intensely chocolatey, but not overly bitter, thanks to the milk chocolate that makes up most of the filling. The filling is a thick, luscious chocolate ganache made traditionally
Drunken Izydor is a delicious layered cake generously soaked with alcohol. Two layers of fluffy cocoa cake are filled with sour cherry jam, an indulgent walnut layer (and this is where most of the alcohol is!), and a delicious chocolate buttercream. This cake has been
Strawberry mousse is a must during strawberry season! This time, I’ve paired it with a pistachio cake. This pistachio cake with strawberry mousse is a wonderful dessert combining strawberries and pistachios: a pistachio cake enveloped in strawberry mousse, finished
The essence of summer. This strawberry and lemon curd cake is made not with a traditional sponge, but with new vanilla cake layers that do not need soaking. Simple to make, with the flavours of lemon curd, strawberries and lightly whipped cream coming
Miodownik (Medovik) is a very popular Russian honey cake, traditionally baked during the Christmas season and made up of multiple layers of honey cake sandwiched with a light and delicious dulce de leche cream enriched with honey. Russian Medovik consists
An American classic – a cake that is as striking as it is delicious. Red Velvet Cake gets its intense red colour from artificial food colouring (I wouldn’t recommend replacing it with natural beetroot colouring – I tried, and the cake turned out a rather rusty colour).