Easy Apple Cake

Delicate and full of apples easy to make cake. Recipe is very similar to famous Russian Apple Sharlotka but with a little of olive oil and baking powder.  Must try!

 

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Easy Apple Cake
Take sour apples for this recipe.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 370 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  2. Using an electric mixer, beat eggs and sugar. Add flour and baking powder. Mix well, then add oil and mix last time.
  3. Peel and dice apples into small pieces. Lay out the apples on the bottom of the pan.
  4. Pour the batter over the apples.
  5. Bake for about 45 minutes or until а knife inserted in the middle comes out clean.
  6. Let the cake cool then transfer to plate.
  7. Sprinkle with confectioner's sugar.

Puff Pastry Apple Tart

Very simple puff pastry apple tart recipe with minimum ingredients and maximum flavor. You don’t even need a mold for it. Sour apples work the best. I use brown sugar, it gives the apples that caramelized taste. Can be served warm with a scoop of vanilla ice cream, or cold with some powdered sugar on top.

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Puff pastry apple tart
Taste first your apples, then add more or less sugar to make tart perfect to your taste.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat the oven to 380 degrees F. Place the dough on the baking sheet lined with parchment paper. Poke all over with a fork.
  2. Peel the apples, core and cut into wedges. Slice the wedges thinly and arrange the slices on the pastry, overlapping as you go. Dot apple slices with butter.
  3. Fold the edges of the pastry.
  4. Bake for 35-45 minutes, until the pastry is golden and apples are tender.

Pâte brisée Pie shell

Shortbread dough is very popular when making quiche, pie, tart and tartelettes. You’ll be amazed how easy it is to make this unsweetened pie shell. It turns out light, crumbly, crunchy and deliciously buttery. After trying making this recipe you will never go back to store-bought crust again.

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Pâte brisée Pie shell
Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. In a large bowl or on the clean table surface combine salt and flour together. Add chunks of softened butter.
  2. Use finger to combine until crumbly.
  3. Add egg yolks and start to knead the dough, only add as much water as dough needs. Do not over-knead.
  4. Shape into a ball.
  5. Wrap in plastic wrap and chill at least for 1 hour.
  6. Preheat oven to 380°F. Unwrap dough and roll into a thin circle between two pieces of parchment paper.
  7. Fit dough into a tart pan, press firmly on bottom and sides. Trim any extra dough. Pick all over with a fork.
  8. Bake in the oven for about 20 minutes, until pie shell is lightly golden.

Stunning French Chocolate Tart

You don’t have to be a famous chef or spend days in your kitchen to make a delicious dessert. You can make this amazing, stress-free chocolate tart in no time, especially when using a ready to bake pie crust. The hardest part is to wait for chocolate to firm up, then you can finally try a piece…. or two 🙂

 

 

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Stunning French Chocolate Tart
Higher quality chocolate makes a better tart. Decorate the tart with nuts or raspberries.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2,5 hours
Servings
servings
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2,5 hours
Servings
servings
Instructions
  1. For easy removal, grease the bottom of the tart pan with butter or line the bottom with parchment paper. Roll the dough out, transfer to the tart pan, trim the excess dough and prick all over with a fork. Refrigerate for 30 minutes.
  2. Preheat oven to 350 degrees F. Place the tart in the oven for 20 minutes, or until golden. Remove from the oven and set aside on the serving plate.
  3. Meanwhile, bring the heavy cream to a boil, then pour over the chocolate. Let stand for 2 minutes. Stir gently until the mixture becomes smooth and dark.
  4. Pour chocolate ganache into crust to the top. Cool completely. If you made this dessert during the hot summer, it will be the best to refrigerate it. If it's not too hot in your kitchen, let it stand on the counter top at room temperature.

French Chocolate Mousse

Only 2 ingredients are needed to prepare this delicious French chocolate mousse. No dairy products and no added sugar, all you need is dark chocolate and eggs. So simple and so tasty! The only downside is that you should allocate about 4 hours to chill the mousse before serving.

In small individual glasses, the chocolate mousse will be perfect for a cafe gourmand!

 

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French Chocolate Mousse
Use very fresh eggs and do not refrigerate the mousse for more than 24 hours. I recommend keeping the mousse in the freezer if it needs to be stored for an extended period of time.
Prep Time 15 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Prep Time 15 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Instructions
  1. Melt chocolate in microwave (or use a double boiler) until the chocolate is completely melted.
  2. Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
  3. Whisk egg whites with salt until stiff.
  4. Carefully fold the egg whites into chocolate using a spatula.
  5. You should have a uniform and well aerated mousse.
  6. Divide the mousse among individual glasses. Refrigerate your dessert for 4 hours.

Ice Cream Cake Iceberg

I don’t mean to brag, but as far as homemade ice cream cake recipes go, this one is the winner. The red berry coulis topping is the perfect balance between sweet and sour. This No-Bake Ice Cream Cake Iceberg is the ideal dessert to serve at your next party on a hot summer day.

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Ice Cream Cake Iceberg
My suggestion is to pick red sour berries for rich color and a sour taste. Drain the sour cream to avoid liquid.
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Instructions
  1. Separate egg yolks from egg whites. Whisk egg yolks with sugar.
  2. When the sugar is dissolved add vanilla extract and mix well.
  3. In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don't over whip).
  4. Using a spatula, combine egg yolks with whipped cream together.
  5. In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  6. With a spatula, carefully combine egg whites with whipped cream.
  7. You should get a nice fluffy cream.
  8. Spread the cream evenly into a silicone pan or salad bowl.
  9. Cover with plastic wrap and refrigerate for 6 hours or overnight.
  10. Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
  11. Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
  12. Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
  13. Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.

Chocolate Chip Banana Nut Muffins

These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.

I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…

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Chocolate Chip Banana Nut Muffins
I like to use brown sugar, it gives a beautiful color and a caramelized taste but this recipe can by made with white sugar too.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
  2. Stir eggs, brown sugar and salt.
  3. Mash bananas with a fork and mix them with egg mixture.
  4. Stir almond flour and mix until smooth.
  5. Add melted butter.
  6. Then chopped nuts and chocolate chips. Mix well.
  7. Spoon batter into prepared muffin cups.
  8. Bake in the preheated oven until golden, 25-30 minutes.

Berry Charlotte Cake

This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.

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Berry Charlotte Cake
Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round. If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Course Dessert
Prep Time 30 minutes
Cook Time 3 minutes
Passive Time 6 hours
Servings
servings
Ingredients
For decoration
Course Dessert
Prep Time 30 minutes
Cook Time 3 minutes
Passive Time 6 hours
Servings
servings
Ingredients
For decoration
Instructions
  1. Rinse and drain berries, add sugar and puree until smooth.
  2. Pass the puree through a fine sieve, to remove all tiny seeds.
  3. You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
  4. Add 4-5 Tbsp of cold water to gelatin, and set it aside.
  5. Place the saucepan with berry mixture over medium heat on the stove (don't boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. ...
  6. Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
  7. Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
  8. Line the inside and walls of a springform pan with parchment paper or plastic wrap. ...
  9. Measure the length you need.
  10. You can trim off one end of each ladyfinger.
  11. Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
  12. If you having trouble fitting the last ladyfinger in, you can cut it in half.
  13. Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
  14. Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
  15. Dust with cocoa powder.
  16. Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
  17. You can decorate with ribbon, but don't forget to remove the ribbon before cutting the cake. 🙂

Profiteroles With Vanilla Ice Cream And Chocolate Sauce

Profiteroles – French cream puffs filled with vanilla ice cream and topped with chocolate sauce. Chocolate sauce on this profiteroles is the “live jazz”. Don’t let the long recipe scare you, it is very easy and worth all the time involved. It is a great dessert you can impress your family and friends with.

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Profiteroles With Vanilla Ice Cream And Chocolate Sauce
For chocolate lovers, use chocolate ice cream instead of vanilla.
Prep Time 35 minutes
Cook Time 45 minutes
Servings
mini puffs
Ingredients
Dough
Chocolate sauce
Prep Time 35 minutes
Cook Time 45 minutes
Servings
mini puffs
Ingredients
Dough
Chocolate sauce
Instructions
The dough
  1. Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
  3. Add sifted flour and mix well.
  4. Mix until the dough comes away from the walls and forms into a ball.
  5. Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
  6. The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  7. Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
  8. Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.
Filling
  1. Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
  2. Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
Chocolate souce
  1. In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
  2. Mix it until the mixture is smooth.
  3. Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.

Lemon Shells Stuffed With Chocolate Ice Cream

I’m absolutely obsessed with these refreshing chocolate and lemon treats, served in the natural lemon shells. If you wish to serve them in a la cafe gourmand style, use small lemons, surprise your friends.

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Lemon shells stuffed with chocolate ice cream
It will be easier to work with lemon sorbet and chocolate ice cream if you will remove it from the frizzer 3 minutes before.
Prep Time 20 minutes
Passive Time 1 hours
Servings
servings
Ingredients
Prep Time 20 minutes
Passive Time 1 hours
Servings
servings
Ingredients
Instructions
  1. Cut off the top of the lemon. Hollow out each lemon by using a teaspoon. Remove juice and flesh, but be careful not to puncture the lemon skin.
  2. Spoon some lemon sorbet into shells and press firmly with teaspoon. Fill the rest of the lemon with chocolate ice cream.
  3. Place stuffed lemons in the frizzer with the hats on top. You can serve this fancy dessert in as little as one hour, or when the lemon shells are completely frozen.
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