Tag: Cake

Biscoff Iced box Cake

Biscoff Iced box Cake

The perfect dessert for those who don’t like baking as much. This cake doesn’t require any baking, perfect dessert to serve at Thanksgiving dinner.

Triple Chocolate Hazelnut Mousse Cake

Triple Chocolate Hazelnut Mousse Cake

We love anything that has to do with chocolate and hazelnuts. Those two make the perfect combo, Don’t you think? This cake is not as complicated to make as it seems but it does require lots of patience and time. There are few steps that 

Coffee Hazelnut Cake

Coffee Hazelnut Cake


  • 10 eggs
  • 2 cups of sugar
  • 2 cups of flour
  • 4 table spoons of dark cocoa powder
  • 1 table spoon of espresso powder
  • 2 cups of toasted hazelnuts
  • 1 cup of brewed coffee ( coffee, little milk and a tea spoon of sugar )
  • 1 1/2 cups of heavy cream
  • 1 cup of Nutella
  • 1 can of dulce de leche ( cooked condensed milk )
  • 2 stick of softened butter ( at room temp )

Optional Cake decorating ingredients:

  • 1 cup of ready to whip pastry cream ( sold at cash and carry called pastry pride )

Chocolate ganache:

  • 1/2 cup of heavy cream
  • 4 oz of semi sweet chocolate chips


  1. Have all your ingredients at room temperature. I usually take everything out hour prior to baking.
  2. Pre hear your oven to 350
  3. In a stand up mixer beat all ten eggs.
  4. When eggs double in size slowly add all the sugar little by little. And beat for additional 5 min.
  5. Take two baking sheets it can be either size. I use 8 inch for a taller cake but you can always use a 10 inch and it will be wider. Butter the bottoms and sides of each pan with some butter. Align the bottom of the pans with cut out circle of parchment paper.
  6. Turn off your mixer. Using sifter. Sift flour into your batter and mix with a spatula to get all the flour incorporated with the eggs. Always use a sifter this helps the dough be soft and rise natural and not have any flour lumps.
  7. Once you have all the flour mixed with all the eggs pour half of the batter into one of the baking pans.
  8. With half of the batter left over, add cocoa powder and espresso powder. Mix just until it’s all combined.
  9. Pour the batter into second baking pan. Bake for 30 min or until toothpick comes out clean from each of the pans.
  10. Once baked set aside to cool and toast hazelnuts in the oven than set aside to cool.
  11. When everything is cool you can start prepping cream.
  12. Beat heavy cream till thick , add Nutella and beat till combined. Stir in toasted hazelnuts ( chopped) set aside in fridge while you prep the second cream.
  13. Using a mixer beat together soft butter with dulce de leche cooked condensed milk. You only need to beat it till it’s combined and stop. Over beating butter will make it look grainy. Making this cream only takes few minutes but it is important that your butter is softened at room temp.
  14. Make a good cup of coffee.
  15. Slice each cake in three layers.
  16. I use a cake cart board to set my cake on but you can use a cake stand just remember you will need to put the cake in a freezer so it has to be something that can fit into your freezer.
  17. Set chocolate layer on the bottom. Drizzle all over with coffee.
  18. Spread the dulce de leche cream.
  19. Place a plain cake layer on top and drizzle with coffee. Spread hazelnut cream all over a good amount.
  20. Keep repeating this process for all the layers.
    Go through all the sides and if there is cream sticking out just spread it onto the cake.
    Place your cake in the freezer. For 30 min min. This will make it so much easier to work with layer to decorate. This cake is moist so if you don’t freeze it you might have the cake till or just be uneven when decorating.
    Once cake has been in freezer 30 min – hour.
    Beat pastry pride cream till thick. Spread the cream all over and use a metal cake spatula to even out the sides and top . You can view Cake Decorating Tips on my page for ideas.
    Place cake in the freezer for few min just till you finish making chocolate ganache.
    In a small sauce pan heat heavy cream. Pour over chocolate chips mix will all dissolved.
    Remove cake from the freezer drizzle the side first creating the rain drop look and than doing the center. You can use more of the cream to make decorations for the top of the cake or top it with some more nuts .

Sold at cash and carry

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Anthill Cake – Муравейник

Anthill Cake – Муравейник

Ingredients: 1 1/3 cups of butter 1/2 cup of sugar 1/2 cup of sour cream 1/2 tea spoon of baking soda 1 cup of toasted chopped nuts 1 can of dulce de leche 1 stick of butter 2-3 table spoons of poppy seeds Instructions: In 

Nutty Dulce De Leche Cake

Nutty Dulce De Leche Cake

Ingredients: Cake: 6 eggs 1 cup sugar 1 tea spoon of vanilla extract 1 cup of flour 1 cup of toasted ground walnuts ( I used my food processor for this ) Chocolate ganache: 1 cup of heavy whipping cream 1/2 cup of milk 3/4 

Cherry Puff Pastry Cake

Cherry Puff Pastry Cake

Cherry Puff Pastry Cake

This cake can be made a tall 8 inch cake or a medium size 10 inch cake


1 puff pastry package

3 egg whites

1/3 cup sugar

1 1/2 cups walnuts

1 can of cherries

2 packages of cream cheese

2 sticks of butter

2 cups of powdered sugar

2 packages of cool whip

Pastry Pride ready to whip topping for cake shaping and decorating ( can be bought at cash and carry )


Pre heat oven to 375

All the ingredients need to be at room temperature.

Beat egg whites, when the egg whites start to foam slowly add 1/3 cup sugar. Beat for 5-7 min.

If you are making a 8 inch cake . Cut the puff pastry in 4 cubes. Roll one cube paper thin. Place a round plate or a bottom of a cakes baking pan to trim the round shape. If you making a 10 inch just roll out a full puff pastry till it’s paper thin , and cut a 10 inch round shape. Fold in the extras that were trimmed into a ball and roll it out again to make another round shape. Spread meringue onto each puff pastry and sprinkle with walnuts. Bake at 375 for 15 min. Till golden color ( I baked 3 layers at a time..)This portion makes 9; 8 inch layers and 7; 10 inch layers. Repeat the process till you get to your last puff pastry circle. The extras that are left place onto a baking sheet, bake till nice and crispy to use layer for cake decorating.

Cream :

Remember it’s is crucial for your cream cheese , butter to be at room temp. And your cool whip should not be frozen.

Combine all the ingredients for the cream, with a mixer beat till all the ingredients are combined and smooth. This does not take long.


Place one baked puff pastry layer, spread cream and a little bit of cherries all over. Place another cake layer and repeat the process till you run out of cake layers. Put your cake in the freezer.

Beat in a mixer ready to whip topping till nice and thick. (I poured about 1 1/2 cups of it )

Take your cake out of freezer and fill in all the Holes with the light cream and shape your cake. If you don’t have special tools you can use a long knife or a plastic ruler.

Chocolate ganache. ( optional )

1/2 cup heavy cream heated poured over

1/2 cup dark chocolate chips, mix till all chocolate dissolved.

For decorating tips and ideas watch my video.

Refrigerate the cake over night before serving!