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.

Lemon Cake

I’ve always had a sweet tooth. Whether it be a plain piece of dark chocolate or a decadent caramel cheesecake, I can’t remember the last time I turned down dessert. My mouth  waters every time I see or think of this Lemon Cake. Each time I’m at Starbucks, I know what I will be ordering. I can’t guarantee  this Lemon loaf tastes exactly like Starbucks, I personally think it’s better. You tell me. 🙂

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Lemon Cake
Course Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Icing
Course Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Icing
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a loaf pan.
  2. Combine eggs and sugar.
  3. Add lemon zest, lemon juice and lemon extract.
  4. Add vegetable oil and mix.
  5. Gradually add greek yogurt and mix until combined.
  6. Stir in baking powder.
  7. Slowly add flour. Blend until smooth.
  8. Pour the batter into the baking pan. Bake for 45 minutes. Remove from the oven and quickly cover the pan with aluminum foil, and return to the oven, for the last 10 minutes, to prevent excess browning.
  9. Cool the loaf in a pan for 15 minutes. Remove from pan to wire racks to cool completely.
  10. Whisk confectioners' sugar with lemon juice until smooth. Spoon evenly over the loaf and let sit for about 30 minutes.

Russian Apple Cake Sharlotka

Apple Sharlotka cake is one of the most popular desserts that each Russian kid will remember from their childhood. The recipe is so simple that you don’t even need to write it down. It will be very easy to remember once you’ve made it: 3 apples, 3 eggs, 1 cup of sugar, 1 cup of flour. That’s it, enjoy!

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Russian Apple Cake Sharlotka
If the apples are too sweet, sprinkle with freshly squeezed lemon juice.
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 10 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. Wash, peel and dice apples into 1-inch pieces. Lay out the diced apples on the bottom of the pan.
  3. Using a mixer beat eggs with sugar, until its two times in volume. Using a spatula carefully fold in sifted flour. Pour the batter over the apples.
  4. Bake for about 45 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off a little, transfer to plate.
  5. Dust it with powdered sugar before serving.

Fresh whipped cream with blackberries

Treat yourself with this mini dessert that is perfect for any occasion. It takes minimum time to make and looks fabulous. Fruits can be fresh or frozen, don’t worry : it will taste the same. This fresh whipped cream with blackberries will be perfect with a cafe gourmand!

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Fresh whipped cream with blackberries
The proportion for this recipe is for the mini glasses. If you are using regular wine glasses you'll get 2-3 servings.
Prep Time 7 minutes
Servings
servings
Ingredients
Prep Time 7 minutes
Servings
servings
Ingredients
Instructions
  1. Whip very cold heavy cream fluffy, until soft peaks form, but not too firm.
  2. Equally divide washed fruits into prepared glasses. Using the piping bag or small spoon, equally spread the cream into the glasses. Refrigerate if not serving it immediately.
  3. Before serving, dust it with cacao powder.

Vanilla Creme Brulee

Absolutely amazing what a little cream, a little sugar and couple of eggs can turn into….  Perfect restaurant quality dessert. A rich custard topped with a hard layer of caramel.  This Vanilla creme brulee is very easy to make if you follow all the steps correctly.

It will perfectly complete your  cafe gourmand if the crème brûlée is served in small ramekins.

Look at this short video on a creme brulee “drama”! 🙂

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Vanilla Crème brûlée
Use vanilla extract instead of vanilla bean, if you don't have vanilla bean. You could add 2 Tbsp. of rum into the cream if desired. If you don't own a blow torch, you can always use your broiler as well. You will need to move the top rack in your oven up as high as it will go.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Passive Time 6 hours
Servings
servings
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Passive Time 6 hours
Servings
servings
Instructions
  1. Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
  2. Add the cream a little at a time and stir. Remove the scum with a tea spoon.
  3. Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
  4. Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
  5. Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
  6. Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
  7. Before serving, cover each cold creme brulee evenly with sugar (1 tsp). Caramelize using a propane torch. If you don't have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)
Recipe Notes

With remaining eggs white, you could make some Coconut cookies.

Normandy Apple Pie

My version of Normandy Apple Pie, with calvados and sour cream, of course.

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Normandy Apple Pie
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Instructions
  1. Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.
  2. Bake for 12-15 minutes.
  3. Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.
  4. Arrange the apples slices in an overlapping spiral pattern.
  5. In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.
  6. Pour the mixture over the apples.
  7. Bake for another 15 minutes.
  8. Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.
  9. Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.

Walnut Pie with Plums

You will love this walnut pie with plums.

“All prunes are plums, but not all plums are prunes. When dried, plums are called prunes, but the prune fruit comes from a different type of plant than plums.”

Whatever you call them, they’re the best combination with walnuts! 🙂

 

Print Recipe
Walnut pie with plums
Course Dessert
Cook Time 40 minutes
Servings
servings
Ingredients
Course Dessert
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 380 degrees F. Generously butter a skillet.
  2. In a medium bowl combine butter and sugar together and beat until creamy.
  3. Add eggs, flour, baking powder and mix until the batter is smooth. Add ground walnuts and mix.
  4. Scrape the batter into the skillet and smooth the top with spoon. Lay slices of plums and walnuts halves on top of your pie.
  5. Bake for 40-45 minutes. (Check often last 5-10 minutes).

Cranberry Cake

This Cranberry cake is a perfect tea time treat for tea lovers. There’s always time FOR TEA and there’s always ROOM FOR CAKE.

 

 

Print Recipe
Cranberry Cake
Course Dessert
Cook Time 40 minutes
Servings
people
Course Dessert
Cook Time 40 minutes
Servings
people
Instructions
  1. Preheat oven to 380ºF. Grease and flour a cake pan.
  2. Beat eggs and sugar with mixer until slightly thickened. Add melted butter and mix well.
  3. Stir in the flour and baking powder.
  4. Add the cranberries and stir gently. Pour or spoon batter into the prepared pan.
  5. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and allow it to cool.
  7. If desired, dust with confectioners sugar.
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