Little Patisserie — Recipes (RSS)

Delicious Moist Lemon Cake

Tue, 11 Mar 2025 17:08:07 +0000

Give this buttery lemon cake a go. It’s wonderfully aromatic, moist, and full of bright lemon flavour. It’s not hard to make, but do remember that all the ingredients should be at room temperature. I highly recommend it.

Film with English subtitles.

Delicious Moist Lemon Cake

Ingredients (should be at room temperature)

Mixture:

250g unsalted butter at room temperature
200g sugar
zest of 1 lemon
4 medium size eggs at room temperature
250g plain flour
1 and 1/2 teaspoon baking powder
1/3 teaspoon baking soda
80ml fresh lemon juice at room temperature
1/2 teaspoon lemon extract (optional)
2 teaspoons vanilla extract

Icing:

150g icing suger
3-5 tablespoon lemon juice
finely grated lemon rind to sprinkle

Cake:

Preheat the oven to 180°C (Gas Mark 4). Line a 21cm round cake tin with baking parchment.
Put the butter in a bowl and beat with an electric mixer for about 1 minute. Add the sugar, vanilla extract, zest of 1 lemon, and lemon extract and beat for another 2–3 minutes.
Add the eggs one at a time. After each addition, mix on medium speed for about 1 minute, until just combined.
Add the baking powder and bicarbonate of soda to the flour, then briefly stir with a spoon. Sift the flour mixture into the butter mixture. Add half the lemon juice and mix on medium speed for a few seconds, just until the flour is a bit moistened. Add the remaining lemon juice and mix briefly again on medium speed until combined.
Transfer the batter to the prepared tin and smooth the top. Bake for about 50–55 minutes, then remove from the oven and let it cool.
Once cooled, place the cake on a clean stand.

Icing:

Bring the lemon juice to a boil in a small pan (or put it in a microwave). Put the icing sugar in a bowl. Add 3 tablespoons of the hot juice and stir. If the icing seems too thick, add 1–2 more tablespoons of lemon juice and mix again.
Spread the icing on top of the cooled cake, then sprinkle with finely grated lemon zest.

Hope your baking goes well! :)

Delightful Shortbread Cookies for Christmas with Jam and Coconut

Sun, 03 Dec 2023 15:05:58 +0000

Welcome to these tasty shortbread cookies. They look fabulous and are simple and quick to prepare. Perfect for Christmas! These cookies are buttery, vanilla-flavoured, with a hint of coconut. Highly recommended! Inspired by “Sister Anastasia’s Recipes” book.

Watch the VIDEO. Subscribe to the Little Patisserie channel.

Ingredients for about 35 cookies

500 g plain flour
250 g chilled butter or margarine
2 tbsp vinegar (I used 10% spirit vinegar)
140 g icing sugar
3 tsp vanilla sugar
3 egg yolks
2 tsp baking powder
about 50-60g shredded coconut for sprinkling on the cookies
1–2 egg whites
about 220 g raspberry jam

Method

Sift flour, icing sugar, and baking powder into a bowl. Add vanilla sugar and mix briefly with a spoon.
Grate the chilled butter or margarine on a coarse grater, sprinkling with flour (see VIDEO). Add egg yolks and vinegar, and combine the dough using an electric mixer or by hand.
Then, lightly flour the work surface and rolling pin, and roll out the dough thinly. Cut out cookies and place them on a baking tray lined with baking paper. Leave small gaps between cookies. Cut holes in half of the cookies.
Brush the cookies with holes with egg white and sprinkle with shredded coconut (see VIDEO).
Place the cookies in a preheated oven. Bake at 160°C fan for about 15–16 minutes. For conventional top and bottom heat, bake at 180°C. On fan setting, you can bake two trays of cookies at once. After removing from the oven, let the cookies cool for about 10 minutes before transferring them from the tray.
Transfer the jam to a saucepan or pot and heat, stirring, until it boils. Reduce the heat to the lowest and cook for about 2 minutes (if preferred, you don’t need to cook the jam, but I find heated jam adheres better to the cookies). Remove from the heat and let it cool.
Spread jam on the whole cookies (without holes) and cover them with the cookies with holes, pressing lightly (see VIDEO).

Happy baking! :)

Creamy Coconut Poppy Seed Cake

Sat, 25 Nov 2023 16:40:00 +0000

Welcome to a delicious cake with custard cream, chocolate topping, poppy seeds, and coconut. The cake is very appetizing, moist, and aromatic. It is not difficult to prepare. Just remember to add the custard mixture at room temperature to the butter. Modified recipe from ‘Delicious Cakes’ magazine, 2020.

Check out the VIDEO. Subscribe to the Little Patisserie channel.

Video with subtitles.

Ingredients

Cake:

6 egg whites
pinch of salt
150 g sugar
100 g dry poppy seeds, unground
100 g shredded coconut

For Soaking:

40-50 ml water
2 tbsp lemon juice
1 tsp icing sugar

Cream:

6 egg yolks
600 ml milk
90 g sugar
2 vanilla or cream-flavoured sugar-free custards
25 g potato flour
200 g butter, room temperature
70 g shredded coconut

Topping:

About 150 g biscuits
90 g milk chocolate
90 g dark chocolate (I used chocolate with 64% cocoa content)
210ml 30% double cream (dessert cream)
shredded coconut for sprinkling

Method

Cream – Preparing the Custard for the Cream:

Pour about 400 ml milk into a saucepan, add sugar and heat until boiling.
To the remaining milk, add potato flour, both custards, egg yolks, and mix with an electric mixer to avoid lumps.
Once the milk is hot, add the mixed custards with flour and cook the custard. Keep stirring to prevent burning (if lumps form, just stir vigorously). Once the custard boils, reduce heat to low and keep stirring for about 2 minutes. Remove from heat, cover with cling film touching the surface, and let it cool to room temperature like butter.

Cake:

Preheat oven to 180°C using the top-bottom function. Line a 24cm x 28cm baking tray with baking paper.
Beat egg whites with a pinch of salt, but not too stiff. Add sugar and mix until the mixture becomes thick and glossy. Add poppy seeds, shredded coconut, and mix with a spatula. Refer to the VIDEO.
Transfer the mixture to the prepared tray, smooth out, and bake in the preheated oven for about 25-30 minutes. I baked it on the lowest oven rack. Allow to cool completely after baking.
Remove the cooled cake from the tray, peel off the baking paper and put the paper back in the tray. Also, put the cake back in the tray (this makes it easier to later cut the layered cake, it won’t stick to the paper).
Mix the soaking ingredients and soak the cake in the tray with the prepared punch (it may seem too much, but the cake will absorb all the punch).

Finishing the Cream:

Transfer soft butter to a bowl and cream with an electric mixer for about 1 minute. Add shredded coconut and cream for another 1-2 minutes. Then in 3-4 batches, add the cooled custard mixture. After each addition, mix with the mixer to combine the ingredients. Refer to the VIDEO.
Spread the prepared cream evenly over the cake in the tray.

Topping:

Arrange a layer of biscuits on top of the cake, pressing them down lightly.
Pour double cream into a saucepan, heat and bring to a boil.
Break both chocolates into pieces and transfer to a bowl, pour over the hot cream, stirring until the chocolate melts and becomes a uniform glaze. Refer to the VIDEO. Let it cool for about 15-20 minutes (you can stir it occasionally).
Pour the cooled glaze over the cake in the tray and smooth out. Sprinkle the cake with shredded coconut and refrigerate overnight.

Happy baking :)

No-bake DELICIOUS SUMMER cake with blueberries and raspberries

Sun, 15 Oct 2023 12:40:55 +0000

No-bake Delicious SUMMER cake with blueberries and raspberries – A new, scrumptious no-bake cake at ‘Little Patisserie’. It’s incredibly tasty, creamy, moist, rich in fruit, and looks fantastic. The perfect summer cake. I believe it’s not challenging to prepare. You can also use strawberries for this cake. Highly recommended!

Film with English subtitles.

No-bake DELICIOUS SUMMER cake with blueberries and raspberries

Ingredients

For the Crust:

120–130g biscuits
70ml water
2 tbsp lemon juice
1 tsp icing sugar

For the Cream:

20g gelatine + 170ml water
300g blueberries (I used forest blueberries, not huckleberries)
350g raspberries
500ml chilled double cream
250g mascarpone cheese
250g plain yogurt
80g icing sugar (approx. 8 tbsp)
2 tsp vanilla extract

For the Topping:

600ml chilled double cream (use extra thick double cream if not making rosettes; no need for whipped cream stiffener)
1 whipped cream stiffener (omit if using extra thick double cream)
2 tbsp icing sugar
2 tsp vanilla extract
100–150g raspberries
Some blueberries or blackberries for decoration
Basil or mint leaves (optional)

Method

Crust:

Line a 25 cm cake tin with baking parchment, covering only the bottom. If you have it, you can also use cling film around the rim. If not, just skip this step. At the bottom of the cake tin, place a layer of biscuits.
Combine the water with lemon juice and icing sugar, then dampen the biscuits in the cake tin with this mixture. For the next steps, pop the cake tin in the fridge.

Cream:

Sprinkle the gelatine into a saucepan, add water, mix, and leave it for about 10–15 minutes to soften. In the meantime, get on with the fruit purées.
Pop about 2/3 of the raspberries into a blender, whizz up into a purée and strain through a sieve.
Next, blend half of the other berries into a purée as well. There’s no need to strain this one. Set both purées aside.
Gently heat the soaked gelatine on a very low flame, stirring, until the gelatine is completely dissolved (make sure not to let it boil! Heat it for about 70–75 seconds). Take it off the heat and leave it to one side.
Pour the double cream into a bowl (on a warm day, it’s a good idea to chill the bowl beforehand), add icing sugar and vanilla extract and whisk until it’s got some body but isn’t too thick.
In a separate bowl, mix together mascarpone cheese and yoghurt using an electric whisk on medium speed until well combined. Then, fold in the previously whisked double cream in two batches.
Mix a few tablespoons of the cream mixture into the dissolved gelatine. Then, in three batches, fold the gelatine mix into the remaining cream, whisking in between.
Split the cream mix into two equal portions. Fold the raspberry purée into one portion, followed by the whole raspberries. Spread this raspberry-flavoured cream over the biscuits in the cake tin and pop it back into the fridge for around 20–25 minutes.
For the other portion, mix in the blueberry purée and then the whole blueberries. While you’re waiting for the raspberry layer to set, give the blueberry mix an occasional stir.
Once the raspberry layer is set, spread the blueberry cream over it. Leave the cake to set in the fridge for at least 6 hours. Leaving it overnight is ideal.

Topping:

Once set, take the cake out of the tin. Use a knife to help detach it from the tin’s sides and transfer it to a serving plate.
Whip up some more double cream in a bowl (again, chill the bowl if it’s a hot day), adding icing sugar and vanilla extract, and whip until stiff peaks form.
Spoon the whipped cream into a piping bag fitted with a metal nozzle. The number 686 nozzle is a good choice, but you could also go for a SAINT HONORÉ 580 or another favourite. Pipe decorative rosettes over the top of the cake. Finish off with some fruit and a sprig or two of basil or mint.

Enjoy your dessert!

Chocolate Cake with Bananas

Wed, 17 Aug 2022 11:12:28 +0000

This one’s perfect for those chocoholics – and we’ve even thrown in one of your five a day plus some liqueur for fun. Combined with the fluffiness and juiciness of the bananas, this chocolate cake has something for everyone. For best results, prepare the sponge cake and the cocoa cream the day before. You can even spice up the jam with orange or cocoa cream. (Modified recipe from the newspaper “Cook step by step”.)

Chocolate Cake with Bananas

Ingredients

For the sponge cake:

30g sugar-free dark cocoa powder
140g plain flour
1 level tbsp of baking powder
4 eggs
130g of sugar
3 tbsp oil

For the soaking mixture:

About 80ml of banana liqueur (you can replace this with sweetened coffee, tea or sweetened water with a few drops of vanilla extract added)

For the banana filling:

500g double cream or extra thick double cream
40g sugar-free dark cocoa powder
60g sugar
4 tsp gelatine
5 bananas
1/2 lemon

For the topping:

250g double cream or extra thick double cream
150g 70% dark chocolate broken into squares(if you use 60% chocolate, add an extra 50g)
50g unsalted butter

For decoration:

About 100g currant jam (I used raspberry)
1 sliced banana or banana chips
Whipped cream for decoration (approx. 120g)
Cocoa powder, for dusting

Method

Create the filling

Pour the double cream (500g) into a saucepan. Add 40g cocoa and 60g sugar, then bring to the boil. Take it off the hob and cover the top with food wrap to prevent a skin from forming. Set aside to cool and then refrigerate overnight.

Create the sponge cake

Sieve the cocoa powder and flour together, then mix with baking powder.

Beat the eggs together with the sugar until they form a light cream. Add the flour in two batches and mix gently with a spoon. Finally, add the oil and stir with a spoon.

Spread the cake mixture in a 25cm lined cake tin. Bake in a preheated oven at 160°C for 40-45 minutes. Remove from the oven and set aside to cool completely.

Take the sponge cake out of the tin and level the top with the knife, cutting off any uneven edges. Place it back in the cake tin and then soak with the liquor. Next, coat the top of the cake with jam.

Complete the filling by creating the banana paste

Put the gelatine in a saucepan, pour 8-9 tbsp of cold water and leave it to swell for 10 minutes. Then add another tbsp of water and heat it through, stirring until the gelatine dissolves. Remove from the hob and set aside to cool. The gelatine should be lukewarm.

Peel the bananas, then lightly sprinkle them with lemon juice and layer them over the cake in a circle. Take the cocoa cream out of the fridge and whip with a mixer to create a semi-stiff consistency. Add two tbsp of cream to the gelatine and stir. Then add the gelatine to the remaining cocoa cream and mix well with a spoon. Add the cream on top of the banana layers.

Create the topping

Pour the cream, broken chocolate and butter into a saucepan. Heat up, stirring until the ingredients are well mixed, taking care not to boil. Set aside to cool for about 10 – 15 minutes, then, while the mixture is still warm, pour it on top of the cake. Put the cake in the refrigerator for a couple of hours until the topping is hard, preferably overnight.

Carefully take the cake out of the pan. Separate it from the edges with a hot knife (you can soak it in hot water first). Decorate the top with whipped cream rosettes and banana slices sprinkled with lemon juice. Add a dusting of cocoa powder if desired.

Enjoy!

Coconut Cake Temptation with Blackberries or Raspberries

Sat, 23 Jul 2022 15:26:52 +0000

This exotic coconut cake from the Little Patisserie features a strong coconut flavour with cocoa sponge and fruits. It is moist and creamy with indulgent mascarpone, a hint of vanilla, and just a touch of sourness. It’s a delight for the senses and easy to make with blackberries, raspberries or peaches.

Coconut Cake Temptation with Blackberries or Raspberries

Ingredients

For the sponge cake:

3 large eggs – separated
110g sugar
25g sugar-free cocoa powder
1 tsp baking powder
70g plain flour
50ml rapeseed oil

For the soaking mixture:

80ml water
2 tbsp lemon juice
1 tbsp icing sugar

For the coconut filling:

250g shredded coconut
220g extra thick double cream
140g sugar
1 tsp vanilla extract
2 tsp coconut-flavoured sugar (optional)

For the cream:

500g cold mascarpone cheese
250ml cold extra thick double cream
250–300g washed blackberries

For the topping:

400ml double cream or extra thick double cream
1 tbsp icing sugar
1 tsp vanilla extract
Approx.120g blackberries for decoration
Coconut balls or coconut chocolates for decoration

Method

Step 1: Prepare the sponge cake

Preheat the oven to 160° fan (180°C conventional, gas mark 3/4).

Beat the egg whites with an electric whisk until stiff. Continue whisking, adding the sugar gradually, until the mixture becomes thick and glossy. Then add the egg yolks and continue to stir with the mixer until it forms a light, creamy mixture.

Mix the cocoa, flour and baking powder in a separate bowl. Sieve the flour into the egg mixture, add oil and mix well with a spatula. Be careful not to overmix!

Spoon the mixture into a 25cm cake pan lined with baking paper just on the bottom. Smooth out and put it in the preheated oven. Bake for about 25 minutes, then set aside to cool completely.

Step 2: Prepare the coconut cream

Pour the double cream into a saucepan. Add the sugar, 1 tsp vanilla extract and coconut-flavoured sugar (if used). Heat on the hob and stir until the sugar dissolves. Add the shredded coconut and mix well, before boiling. The mixture should be very thick. Once it is very hot, reduce the heat to a minimum and keep it on low simmer, stirring for about 2 minutes, taking care not to burn it. Remove the coconut mixture from the hob and set aside to cool down completely.

Step 3: After the coconut cream and sponge cake have cooled down

Take the cooled sponge cake out of the cake pan. The rim of the cake pan should be washed. You can also use rim foil to line the cake pan, but this is optional. Detach the baking paper from the cake and put the paper back into the pan. Level the sponge cake at the top a little bit, cutting off the baked crust where you need to. Transfer the sponge cake back into the pan.

Mix the soaking mixture ingredients and soak the sponge cake in the pan.

Step 4: Prepare the cream

Whip the double cream, to a medium stiffness.

Place the mascarpone cheese in a bowl and whisk with the mixer for about 30 seconds at medium speed until it becomes creamy. Add the whipped double cream and mix with the mixer to combine the ingredients (at medium speed). Then add the coconut mixture in three batches. Briefly stir every time you add a new batch.

Smooth half of the cream onto the sponge cake. Place the fruit on top and press them slightly into the cream. Cover the fruit with the remaining cream, smooth and put the cake in the refrigerator overnight.

Step 5: Prepare the topping

Carefully remove the cooled cake from the pan using a knife. Whip the heavy cream with the icing sugar and vanilla extract. Decorate the top of the cake with whipped cream, creating a mound-like form. Place the blackberries and coconut balls on top.

Enjoy!

A Quick, Fluffy Cake with Plums

Sat, 14 May 2022 07:40:49 +0000

Enjoy a fruit infusion with this quick and easy plum cake. The flavours marry up beautifully and create a rich aroma. The plums will sink into the cake as it cooks, but you’ll finish with a well-risen mixture and a delicious snack. Serve with coffee and enjoy!

A Quick, Fluffy Cake with Plums

Ingredients (use at room temperature):

4 large eggs
180g sugar
1 tsp vanilla extract
200ml rapeseed oil
2 tsp baking powder
200ml buttermilk
500g small plums, washed, halved and stoned
icing sugar, for dusting

Method

Step 1: Prepare the mixture

Break the eggs into a clean, dry bowl. Add the sugar, 1 level tsp of vanilla extract and whisk with a mixer at high speed for 5–6 minutes. (Be careful not to use the highest speed, especially if you’re using a food processor.) Add the rapeseed oil to the egg foam and stir with a spatula until all the ingredients are combined.

In a separate bowl, add the baking powder and flour, then mix with a spoon. Sieve into the egg mixture, add buttermilk and mix well with a spatula until all the ingredients are combined. Don’t overmix!

Step 2: Bake

Spoon the mixture evenly into a 24 or 25cm cake tin. Lay the plums on top, gently pressing them into the mixture. Place the pan on the lowest rack of a preheated oven. Bake at 170°C (gas mark 3) for 60–65 minutes.

After taking the cake out of the oven, set aside to cool completely. Carefully take the cooled cake out of the pan. Use a knife to separate the cake from the edges of the pan.

Dust with icing sugar before serving.

Enjoy!

Blueberry Meringue Cake

Wed, 04 May 2022 14:19:34 +0000

The Little Patisserie team is bringing you a summer burst in this crumble cake, complete with juicy berries and sweet meringue. The fruit adds moisture and there’s just a hint of vanilla for a stunning aroma. Use fresh or frozen fruit, but make sure you defrost frozen fruit first. Enjoy before everybody grabs a slice!

Crumble Cake with Blueberries and Meringue

Ingredients

For the base:

340g plain flour
1 tsp baking powder
100g sugar
170g cold unsalted, cubed butter
6 egg yolks
1 tsp soured cream

For the berry filling:

220g berry jam
450g washed, drained berries (I used 250g bilberries and 200g blueberries)
2 1/2 tbsp potato flour

For the meringue:

6 egg whites at room temperature
240g sugar
1 tsp vanilla extract
1 tbsp potato flour

Method

Prepare the base

Use a spoon or spatula to mix the flour with baking powder and sugar. Add the butter and mix with an electric mixer until loose crumbs are formed (you can also grate the butter on a grater with large holes, sprinkle with flour and then rub in with your fingers.). Add the yolks and soured cream and mix with the mixer until a dough is formed. Knead briefly with your hands.

Transfer the dough onto a sheet of food wrap and flatten, forming a small rectangle. Wrap the dough in the food wrap and refrigerate for 30 minutes.

After 30 minutes, unwrap the cooled dough, leaving it on the plastic wrap. Sprinkle a rolling pin with flour and roll out to the size of a 25x30cm baking tray. Line the tray with baking paper and place the dough into the cake pan evenly. Press firmly. Bake on the second rack of a preheated oven at 180°C (gas mark 4) for about 20 minutes, until the mixture browns a little.

When the base is done, take it out of the oven and smooth the jam on top. Add the potato flour to your chosen fruits and mix gently with a spoon. Spread the fruits evenly on top of the jam-topped base.

Prepare the meringue

Put the egg whites in a clean dry bowl and beat with an electric mixer until soft peaks are formed. Then add the sugar, one spoon at a time, while mixing. Add 1 level tsp of vanilla extract and mix for a while (about 2–3 minutes) until the mixture becomes thick and glossy. Add potato flour and stir.

Smooth the meringue mixture out on top of the fruit layer in the cake pan. The surface of the meringue should stretch a little with a spoon. Place the pan on the second rack of a preheated oven. Bake at 180°C (gas mark 4) for 10 minutes, then reduce the temperature to 140°C (gas mark 1) and bake for another 30 minutes.

Remove from the oven and allow to cool completely.

Enjoy!

Summer Fruit Buttery Crumble Bars

Thu, 21 Apr 2022 23:47:15 +0000

This fruity cake from Little Patisserie smells and tastes beautiful, with flavours of lemon and vanilla. You can make it with any berries you choose, but I personally prefer cherries. This recipe is quick and easy – just remember to use well cooled-butter. Cherish it while it lasts – it was gone in minutes at my house! (Modified recipe from the book Bake from Scratch, third volume.)

Summer Fruit Buttery Crumble Bars

Ingredients

Base:

400g plain flour
200g sugar
1 tbsp lemon zest
2 level tsp baking powder
pinch salt
250g of well-cooled unsalted butter
1 egg

Fruit filling:

2 tbsp potato flour
2 tbsp lemon juice
1 tbsp sugar
300g raspberries
150g blueberries
250g sliced strawberries
1 tsp vanilla extract

Method

Prepare the mixture

Preheat the oven to 190°C conventional (gas mark 5). Line a 33x23cm cake tin with baking paper.

Sift the flour, then add the sugar, the lemon zest, the baking powder, and the salt. Mix with a spoon. Cut the butter into cubes, add to the mixture and mix with a mixer until the mixture resembles breadcrumbs.

Crack the egg into a cup and beat with a fork, then add it to the butter mixture. Mix with an electric whisk until a dough is formed. You can also do this with your hands, but an electric mixer guarantees a tighter mixture.

Put aside around 300g of the dough and wrap it in cling film, then refrigerate. Use the remaining mixture to cover the bottom of the cake tin. Place it in the preheated oven. Bake for about 20 minutes until nicely browned, one rack up from the bottom.

Prepare the fruit filling

Place the potato flour and sugar together in a bowl and mix. Add your chosen fruits and mix gently until they are covered with flour. Add the lemon juice and the vanilla extract and gently mix again.

Combine the mixtures

Smooth the fruit filling out over the baked base. Take the refrigerated dough out of the fridge and unwrap it. Tear into small pieces and distribute on top of the fruit layer. Put the tin back into the preheated oven. Bake at 190C for about 30 minutes, one rack up from the bottom.

Remove from the oven and set aside to cool completely.

Enjoy!

Quick & Easy Marble Cake

Wed, 13 Apr 2022 23:42:08 +0000

Quick and Easy Marble Cake – Another wonderful cake in the Little Patisserie. It’s moist, fluffy, smells good, looks wonderful and you don’t need a lot of ingredients to make it. Perfect with coffee or a glass of milk.

Quick & Easy Marble Cake

Ingredients (should be at room temperature)

160ml oil (I used rapeseed oil)
100ml water
220g icing sugar
5 eggs – yolks and whites separately
2 tsp vanilla extract
1 tbsp orange zest
300g plain flour
2 tsp baking powder
2 tbsp sugar-free cocoa

In addition:

icing sugar for sprinkling

Method

Grease a 23cm or 24cm diameter cake tin with butter and dust with flour (or for more complex shapes, you can use cake release spray).
Pour the oil, water, and icing sugar into a bowl and mix for around 2–3 minutes. Then add the egg yolks one at a time, after each addition mix with the mixer to combine the ingredients.
Add the vanilla extract, orange zest and mix.
Add the baking powder to the flour, mix with a spoon and sift into the wet ingredients. Mix briefly with an electric mixer to combine the ingredients.
Put the egg whites into a clean, dry bowl and beat with an electric mixer to a foam, stiff enough to hold its shape. Set aside one heaped tbsp of the froth and add half of the remaining froth to the batter and mix with a spatula. Add the remaining foam and mix again with a spatula.
Pour about 1/4 of the mixture into the reserved egg whites, sift in the cocoa and mix with a spatula to form a smooth batter.
Pour a little of the light mixture into the prepared cake tin, then a little of the dark mixture, alternating until all the mixture is used up.
Place the cake tin in the preheated oven. Bake at 180°C for approximately 55–60 minutes. I baked on the lowest oven level.
Remove the cake from the oven and let it cool for about 20 minutes. Remove from the tin and set aside to cool completely.
Sprinkle with icing sugar before serving.

Happy baking :)

Easter Lemon-Orange Yoghurt Cake

Wed, 13 Apr 2022 23:10:07 +0000

I invite you to a delicious yoghurt cake with lemon and orange. It is very moist, the taste is so creamy and aromatic, it smells wonderful. It tastes sensational freshly baked, still slightly warm (the topping can be omitted). It looks beautiful and my guests were delighted with it.

Highly recommended!

Easter Lemon-Orange Yoghurt Cake

Ingredients

Mixture (ingredients should be at room temperature):

220g soft, unsalted butter
220g sugar
4 eggs
1 and 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
pinch of salt
370g plain flour
200g natural Greek yoghurt
4 tbsp lemon juice
1 tbsp lemon zest
1 tbsp orange zest
1 tsp lemon extract

Syrup:

120ml fresh orange juice
50ml lemon juice
50g sugar

Topping:

80–90ml extra thick double cream
150g white chocolate

In addition:

candied orange peel
dried edible flowers to sprinkle on top

Method

Cake:

Grease a 23cm diameter bundt cake tin and sprinkle with flour, for more complex shapes use cake release spray.
Put the butter into a bowl, add the sugar and beat with an electric mixer for around 4–5 minutes.
Add the eggs one at a time, after each addition mix with the mixer on medium speed until just combined.
Add the baking powder, bicarbonate of soda and salt to the flour and briefly mix with a spoon. Sift the flour into the butter mixture and mix briefly with the mixer on medium speed until combined.
Add the yoghurt, lemon juice, both zests and lemon extract to the mixture and mix briefly again with the mixer on medium speed until combined.
Transfer the mixture into the prepared tin, level and place in the preheated oven. Bake at 170°C for approximately 60–65 minutes. I bake it on the lowest oven rack.

While the cake is baking prepare the syrup:

Pour the orange and lemon juice into a saucepan, add the sugar, place on the heat and bring to the boil, stir from time to time. When the syrup starts to boil, keep it on the heat for about 1–2 minutes, stirring occasionally. Remove from the heat and set aside.
Remove the cake from the oven and let it cool for about 15–20 minutes, then remove from the tin. Using a brush, slowly spread the syrup over the top and sides of the hot cake to soak it. Set aside to cool completely.

Topping:

The cooled cake can be transferred to a clean stand. Pour the cream into a saucepan and bring to the boil. Break the chocolate and put it into a bowl. Pour the hot cream over the chocolate and stir until the chocolate melts (if the mixture cools quickly and the chocolate doesn’t have time to melt, you can put the mixture in the microwave for a short while). Leave the topping to cool for about 15–25 minutes to allow it to set a little.
Decorate the cake with the topping. Sprinkle the top with candied orange peel and dried flowers.

I wish you successful baking :)

Chocolate and Cherry Cheesecake Brownies

Sat, 02 Apr 2022 15:03:30 +0000

Picture a chocolate cake. Now add a mouth-watering vanilla cheese filling and top it off with cherries. That’s what you’ll get with these gorgeous, moist brownies. With complementary flavours, this simple recipe is ideal for a guilty pleasure snack. (Modified recipe from the magazine Palce Lizać, 2011.)

Indulgent Chocolate Brownies with Cherries

Ingredients

Mixture (make sure all ingredients are at room temperature):

200g dark chocolate (I used 100g of chocolate with 64% cocoa content and 100g of chocolate with 80% cocoa content)
200g unsalted butter at room temperature,
180g sugar
3 eggs
100g plain flour

Cheese filling:

250g mascarpone cheese
250g cream cheese
80g sugar
2 tsp vanilla extract
2 eggs

Decoration:

250g cherries (fresh or frozen; frozen cherries should be defrosted first)

Method

Prepare the mixture

Break the chocolate into smaller chunks and place in a bowl. Melt in the microwave or over a pan of boiling water. Set aside.

Place the unsalted butter into a bowl. Add the sugar and whisk for 2–3 minutes with an electric mixer. Add the three eggs and briefly mix with the mixer at medium speed. (Don’t worry if the mixture curdles.) Add the melted chocolate and mix with the mixer at medium speed until all ingredients are combined. Add the flour and mix.

Add about 3/4 of the mixture into a 20x20cm or 21x21cm cake pan lined with baking paper. Smooth the mixture out evenly.

Prepare the cheese filling:

Put both cheeses in a bowl. Add the sugar, the vanilla extract and the eggs, then mix with the mixer until it reaches a smooth consistency.

Place this mixture on top of the mixture already in the cake tin, then smooth out. Place the remaining chocolate mixture on top in blobs for an uneven effect. Sprinkle cherries on top.

Bake

Place the tin in a preheated oven. Bake on the lowest rack at 170°C (gas mark 3) for about 60 minutes. Remove from the oven and set aside to cool. Don’t worry about the mixture sinking – this is supposed to happen.

Enjoy!

Simple Mega Chocolate Banana Cake

Fri, 25 Mar 2022 09:33:38 +0000

This delectable banana cake is heavy on the chocolate and cocoa – offering a tasty, moist and aromatic dessert that satisfies that sweet tooth. I would recommend well-ripened bananas for an even richer aroma. Prep is quick and simple – highly recommended!

Simple Mega Chocolate Banana Cake

Ingredients

For the mixture:

200g cake flour
40g sugar-free cocoa powder
1 tsp baking powder
1 level tsp bicarbonate of soda
1 tsp cinnamon
3 very ripe, fairly large bananas (weight with skin about 570g)
120ml oil
2 eggs
160g light brown cane sugar (or white granulated sugar if you don’t have brown)
2 tsp vanilla extract
100g of chopped dark chocolate

For the topping:

100g dark chocolate
100g double cream or extra thick double cream
chocolate chips or sprinkles, for decoration

Method

Prepare both mixtures

Sift the flour and the cocoa powder into a bowl. Add the baking powder, the bicarbonate of soda and the cinnamon, then mix with a spoon.

Place the bananas into a second bowl and crush them with a fork to create a paste. Add the oil, the eggs, the sugar and the vanilla extract, then mix until all ingredients are combined.

Combine the dry and wet mixtures, then stir a couple of times with a spoon. Add the chopped chocolate and mix well with a spatula or spoon until combined. Do not overmix!

Bake

Spread the mixture out evenly in a 25x12cm cake tin lined with baking paper. Place the cake tin onto the lowest rack of a preheated oven and bake at 170°C (gas mark 3) for about 60 minutes. Remove from the oven and let it cool completely.

Prepare the topping

Take the cooled cake out of the pan, then remove the baking paper.

Pour the double cream into a saucepan and bring to the boil. Break the chocolate into small chunks and place in a bowl. Pour the hot double cream onto the chocolate and stir until the chocolate melts, creating a smooth mixture without lumps. If the topping is too thin, put it aside to cool down for 10 – 20 minutes. The darker the chocolate, the less likely this is to happen.

Decorate the top of the cake with the ready-made topping and sprinkle with chocolate chips.

Enjoy!

Mega Easy Tasty Oat Bars with Raspberries

Fri, 18 Mar 2022 14:14:00 +0000

Whip up a tasty and simple snack in minutes with these tasty raspberry oat bars. Bite into a crunchy topping with a soft gooey middle infused with fruits. These buttery goodies are ideal for lunchboxes and smell incredible. (Inspired by the book Genius Desserts FOOD52 by Kristen Miglore)

Mega Easy Tasty Oat Bars with Raspberries

Ingredients

170g unsalted butter (melted and cooled)
100g chopped walnuts
190g cake flour
110g oatmeal
120g dark cane sugar (dark muscovado)
1/2 tsp bicarbonate of bicarbonate of soda
150g raspberries
120g raspberry jam
pinch of salt

Method

Prepare the mixture

Pour the oatmeal into a bowl. Add the flour, soda, salt, nuts and sugar, then mix with a spoon. Add the melted butter and mix well. Do this by hand until moist crumbs form.

Place 2/3 of the oat mixture into a 20x20cm cake pan lined with baking paper. Smooth and press firmly. Spread the raspberry jam over the top and sprinkle with raspberries. Add the remaining oat mixture on top.

Bake

Place the cake pan into a preheated oven. Bake on the lowest rack at 180°C (gas mark 4) for 40 minutes. Remove from the oven and allow to cool completely.

Once the dessert has cooled, carefully remove from the baking paper and cut into rectangles.

Enjoy!

No-Bake Banana Heaven Cake

Sat, 12 Mar 2022 06:06:00 +0000

This tempting dessert from the Little Patisserie is naughty and nice! It’s sweet, creamy and moist thanks to a soaked biscuit bake. We’ve added vanilla, chocolate and a splash of rum for extra fun. This quick and simple no-bake cake is a guilty pleasure. I guarantee you’ll be coming back for more.

No-Bake Banana Heaven Cake

Ingredients

For the cream filling:

1 sugar-free vanilla pudding (choose a pudding that requires 500ml milk)
15g potato flour
80g sugar
500ml milk
2 tsp vanilla extract
250g unsalted butter (at room temperature)
20g sugar-free cocoa

For the biscuit base:

approx. 220g long biscuits (‘cat tongue’ style)
2 small bananas (weight with peel circa 250g)
1/2 lemon juice

For the soaking mixture:

approx. 160ml milk
60-70ml rum

For the topping:

300ml cool, 30% or extra thick double cream
1 tbsp icing sugar
2 tsp vanilla extract
1 tsp cream fix (optional)
cocoa to sprinkle

Method

Prepare the pudding

Pour approx. 300ml milk into a saucepan. Add the sugar and place on the hob to boil. Add pudding and potato flour to the remaining milk, then mix well to remove all lumps. Add the milk with pudding and potato flour to the boiling milk and stir well. Once the pudding has boiled, reduce the heat to a simmer and continue to stir for 2 minutes. Remove from the hob, cover with plastic wrap in direct contact and set aside to cool to room temperature.

Prepare the cream filling

Place the unsalted butter in a bowl, add 2 tsp vanilla extract and whisk it with an electric mixer for around 2–3 minutes. Then add the cooled pudding in 3–4 batches, stirring with an electric mixer at medium speed each time to combine the ingredients.

Divide the cream into two equal parts and add cocoa to one of them.

Mix at medium speed with the mixer until the ingredients are combined.

Assemble the cake

Mix the rum and milk to make the soaking mixture.

Peel the bananas, cut them into slices and sprinkle with lemon juice. Line a 21cm round cake pan with baking paper across the bottom. Place a layer of biscuits on top. Soak the biscuits with some of the mixture and then smooth the plain cream over the top. Place a second layer of biscuits on the cream and soak them, taking care to make sure they are well soaked. Smooth the dark cream on top. Press a layer of sliced bananas into the cream firmly.

Make the topping

Whip the cream with icing sugar, vanilla extract and cream fix if desired. Spread over the top of the cake. Dust the top with sifted cocoa and put the cake in the refrigerator overnight.

Take the ready-made cake out of the cake pan carefully. Use a knife to separate the mixture from the edges of the pan and transfer the cake to a plate. The edges of the cake can be smoothed with a spatula.

Enjoy! :)

No-Bake Easy to Make Cream Feast

Wed, 02 Mar 2022 07:33:33 +0000

Here’s another tasty no-bake cake from the Little Patisserie. This quick and easy recipe looks the part and tastes even better. Enjoy an indulgent cream filling that’s not too sweet – with just a hint of vanilla. The biscuit base, soaked in cocoa milk, complements the fluffy cream topping perfectly. You can even add fruit on top for that finishing touch. (Slightly modified recipe from Quiero Cupcakes.)

No-Bake Easy to Make Cream Feast

Ingredients

For the cream filling:

500g mascarpone cheese
120ml cold, extra thick double cream
160ml sweet, condensed milk (I used canned milk)
2 tsp vanilla extract

For the biscuit base:

approx. 200g biscuits
100ml milk
2 tbsp sugarless cocoa

For the chocolate topping:

60g dark chocolate (I used 70% cocoa content)
60ml double cream or extra thick double cream
optional fruits for decoration

Method

Prepare the milk to soak the biscuits:

Pour the milk into a bowl or saucepan, then gently warm through on the hob or in the microwave (make sure the dish is not metal if using a microwave). Check it regularly to ensure it doesn’t develop a skin. When it’s hot, add 2 tbsp of cocoa and stir until it is completely melted and free of lumps. Put aside to cool completely, stirring occasionally to stop a skin from forming.

Cream filling:

Pour the cream into a clean bowl and whisk with an electric mixer. Add the mascarpone cheese and mix again with the mixer set to medium speed. Pour in the sweet milk, add the vanilla extract and mix again until the ingredients are combined.
Line a 25cm x 12cm cake tin with baking paper. Soak the biscuits in the cocoa milk and add to the tin. Don’t use all the mixture – just enough to make a first layer that covers the tin from corner to corner. Place 3 heaped tbsp of cream on top and smooth over. Soak the remaining biscuits in cocoa milk once again, then add a second layer over the cream. Place 3 more heaped tbsp of cream on the biscuits, smooth and place a third layer of biscuits soaked in milk. Repeat the process until you have a final biscuit layer on top.
Cover the biscuit tin in plastic wrap and refrigerate overnight.

Prepare the topping:

Break the chocolate into smaller pieces and place in a bowl. Boil the heavy cream, then pour it into the chocolate. Stir together until the chocolate melts.

Finalising the cake:

Take the cooled cake out of the refrigerator. Remove the plastic wrap, cover it with a chopping board and turn the cake upside down. Carefully remove the cake tin and baking paper.

Smooth the chocolate topping over the biscuit base and top with fruits as desired. Keep refrigerated and enjoy!

Dulce de Leche Sandwich Cookies

Sat, 07 Aug 2021 13:40:15 +0000

Today we have another delicious batch of Christmas cookies. They are very, very tasty, with lots of spices and a buttery, aromatic and crispy finish. I filled them with a walnut-flavoured butterscotch, but you can use a different filling. They look appetising and very festive! I’m sure they have Santa Claus’ seal of approval :)

Dulce de Leche Sandwich Cookies

Ingredients for about 25 cookies

Mixture:

220g soft, unsalted butter (at room temperature)
100g icing sugar
1 yolk (at the same temperature as the butter)
400g plain flour
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground cloves
2 pinches salt
1 tsp water
1 x 13.4 ounce can Dulce de Leche

Extras:

icing sugar to sprinkle

Method

Mixture:

Put the butter into a bowl, sift the icing sugar and whisk with an electric mixer for about 2–3 minutes. Add egg yolk and mix with an electric mixer until the ingredients are combined.
Add baking powder, spices and salt to the flour. Mix with a spoon.
Add the prepared flour and water to the butter mixture. Mix with an electric mixer until moist crumbs are formed. Leave the mixer aside and knead the mixture with your hands (the mixture will crumble a little as it won’t be very elastic).
Wrap the mixture in plastic food wrap and put it in the refrigerator for about 30-40 minutes. Knead the cooled mixture briefly and roll out thinly by sprinkling flour. Cut out the cookies from the mixture (my mould was 7cm in width) and place them on a baking tin lined with baking paper, or a silicon baking mat if you prefer. Using a smaller cutter, cut a small hole in the centre of half the cookies.
Place the baking tin into a preheated oven and bake at 160°C for about 15 minutes with the fan on. After taking it out of the oven, set aside to cool for about 10 minutes. When they’re cool, lift the cookies from the baking tin. Take extra care, as they will be crispy.
Put the Dulce de Leche butterscotch into a pan and boil while stirring. When it reaches boiling point, reduce the heat to a minimum and simmer for about 1–2 minutes, remembering to stir. Take it off the hob and let it cool for about 15 minutes.
Sprinkle icing sugar over the cookies with a hole in the middle.
Place 1 tsp of warm Dulce de Leche into each whole cookie and place the cut out cookies over the top. Press together gently and set the cookies aside for 1–2 hours.

Happy baking! :)

Easy Orange Poppy Seed Muffins

Sat, 07 Aug 2021 12:55:42 +0000

Easy Orange Poppy Seed Muffins – I invite you to try my new muffins with orange marmalade and poppy seeds. Not only do they look great, they’re also moist, aromatic, and easy to prepare – a delicious addition to breakfast. They’re certainly one of my breakfast favourites☺. These quick and easy muffins can also be made with lemon. I’ve modified this recipe from “A Common Sense Guide to Baking” – enjoy!

Easy Orange Poppy Seed Muffins

Ingredients for around 16 servings

Mixture – the ingredients should be at room temperature:

310g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 pinch salt
40g dry poppy seed
80g sugar
130g unsalted butter
210g orange marmalade or jam
250ml buttermilk or milk
2 eggs
1 tbsp orange zest

Syrup:

3 tbsp orange marmalade or jam
2 tbsp orange juice

Method

Mixture:

Preheat the oven to 190°C.
Grease the cupcake tin with butter and sprinkle with flour, or line up cupcake moulds if you have them.
Place the butter in a saucepan, add the marmalade and place it on low heat. Stir until the butter melts. Remove from the heat and leave to cool down for about 15-20 minutes.
Sift the flour. Add baking powder, soda, salt and poppy seeds. Mix with a spoon.
Add buttermilk, sugar, eggs and orange peel to the orange mixture and whisk until the ingredients are combined.
Add the wet ingredients to the dry ones and mix thoroughly for a few seconds.
Divide the mixture evenly into each cupcake tin (I fill mine with mixture up to 3/4 of tin’s height). Put the tin in the preheated oven. Bake for about 22-23 minutes. After taking the muffins out of the oven, set them aside for 10 minutes and then take them out of the baking tin.

Syrup:

Place the marmalade into a saucepan and pour the orange juice. Put it on a low heat, slowly bringing to the boil. When it’s boiled, keep it on low heat for about 30 seconds. Take the saucepan off the heat and soak the warm muffins in hot syrup. Let the muffins cool completely.

Happy baking! :)

Apple Walnut Pie

Fri, 06 Aug 2021 23:13:54 +0000

Apple Walnut Pie – Today we have another delicious cake with apples at Little Patisserie :) I invite you to try this stunning apple cake, which is bursting with apples, spices, nuts and candied orange peel, rounded off with a crispy pastry. It looks fantastic, smells good and is easy to prepare. It usually takes some time to peel and cut the apples, so I’d recommend finding yourself a helper. I guarantee it will all be worth it!

Apple Walnut Pie

Ingredients

Pastry:

130g unsalted soft butter (room temperature)
250g plain flour
80g light brown sugar
1 egg

Filling:****

1.5kg washed apples
60g chopped walnuts
60g raisins
1 tbsp candied orange peel
1 tbsp lemon juice
1 tbsp potato flour
1 tsp cinnamon
1/4 tsp ground cloves

Extras:****

icing sugar to sprinkle

Method

Pastry:****

Place the flour into a bowl, then add the sugar, chopped butter and egg. Mix with an electric mixer until moist crumbs are formed. Then knead the pastry with your hands. Wrap the pastry in plastic food wrap and refrigerate for about 40 minutes.

Filling:****

Peel the apples, divide them into halves, remove the seeds and cut them into pieces. Place them into a pan or pot and sprinkle with lemon juice, mixing together.
Fry the apples on a medium heat for about 10 minutes until they soften a little, then remove.
Mix together the potato flour and spices, then sift into the hot apples. Add the raisins, nuts and candied orange peel, then mix well. Let the mixture cool completely.
Take the pastry out of the refrigerator, knead briefly and sprinkle with flour to roll out into a large circle. (This needs to be much bigger than the bottom of your cake tin. I used a ceramic tart pan with a width of 26cm, lined with baking paper.)
Place the pastry in the cake tin. There should be plenty of extra mixture sticking out – do not cut this off.
Puncture the pastry with a fork and place the apple mixture on top, then smooth. Fold the extra mixture back inside. Place the cake in the preheated oven. Bake at 160°C for about 40 minutes. I bake mine on the lowest oven rack. After removing from the oven, let it cool down. Sprinkle with icing sugar before serving.

Happy baking! :)

Very Best Chocolate Brownies

Fri, 06 Aug 2021 22:57:37 +0000

Ah, the wonder of a delicious chocolate brownie – warm and moist on the inside, with inviting pieces of milk chocolate. I just love the smell of these tasty treats as it drifts through my house while they bake. They’re definitely one of my favourites! The key is to remember not to stir the mixture for too long, or bake for too long. I can certainly recommend.

Very Best Chocolate Brownies

Ingredients

150g unsalted butter
70g light brown sugar
70g dark muscovado cane sugar (use white if you don’t have this)
250g chopped dark chocolate
1 tsp vanilla paste
3 eggs
60g plain flour
3 level tbsp of sugar-free cocoa
1 pinch salt
100g coarsely chopped milk chocolate

Optional:****

50g milk chocolate
chocolate cereal balls

Method

Mixture preparation:

Place the butter in a saucepan. Add both sugars, chopped dark chocolate and vanilla paste. Turn the hob onto a low heat, stirring until the ingredients melt and combine to form a consistent mixture. Remove from the heat and leave to cool for about 10–15 minutes. Next, crack eggs into a bowl and stir them for a while with a fork.
Pour the chocolate mixture into the eggs and stir with a spatula or spoon to combine the ingredients.
Mix flour with cocoa and salt, then add it to the chocolate mix. Stir several times with a spatula, then add the chopped milk chocolate and mix once again. Put the batter into a 20x20cm cake tin lined with baking paper and smooth it over. Pop it in the preheated oven and bake at 160°C for 25–30 minutes. I bake mine on the lowest rack.
After removing from the oven, let the cake cool completely. Remove the cooled cake carefully from the tin. Melt the milk chocolate with steam or in a microwave and pour it over the top of the brownies. Lastly, decorate with chocolate cereal balls.

Happy baking! :)