Coconut layer cake with persimmons and mascarpone cream

Three-layer cake layered with blackberry jam and light cream. The cake is clearly coconut slightly spiced with cardamom and lemon grass filled with persimmon pieces. It is moist in texture and aromatic in taste but still light and delicate. Each sponge is spread with thin layer of blackberry jam and thicker layer of mascarpone cream. The cake is full of flavours which harmonize ideal and complete each other. Everything is here on its place and nothing is too much or too less. Enjoy!


3 x sandwich pan ø 7 inch



  • ½ cup butter
  • 1 ½ cup sugar
  • ½ cup melted coconut oil
  • 4 large eggs
  • 1 teaspoon coconut extract
  • 3 ¼ cups all purpose flour
  • 1 cup shredded coconut
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon ground lemon grass
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 4 persimmon fruits chopped in small pieces


  • ½ cup blackberry jam (homemade or store bought)

Mascarpone cream:

  • 500 g mascarpone cheese
  • 1 cup whipping cream
  • 1 teaspoon lemon zest
  • 8 tablespoons icing sugar


  • 1 persimmon fruit chopped in small pieces
  • 10 fresh blackberries
  • 3 tablespoons shredded coconut (toasted)



Preheat oven to 350 °F. Grease and line pans.

Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add coconut extract. In a separated bowl mix together flour, shredded coconut, spices, baking powder, soda and salt. Add flour mixture to butter mixture in three batches alternate with coconut milk, starting and ending with flour. When all ingredients are well incorporated add persimmon pieces and mix with a rubber spatula. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

Cream: Beat whipping cream and sugar until stiff. Add lemon zest and mascarpone cheese and mix until incorporated.

Place the first sponge on a serving plate. Spread with thin layer of blackberry jam. Spread over ¼ mascarpone cream. Cover with second sponge and repeat spreading. Cover with third sponge. Spread remaining cream over the top and sides of the cake.  Decorate the top with persimmon pieces and blackberries. Spread with toasted shredded coconut.





Category: Layered.

Tags: blackberry, cardamom, coconut, mascarpone, persimmon.

Coffee orange bundtcake

This yummy bundtcake has dual tastes which create superb composition. The flavours are clear but neither of them takes control of the cake and are the harmonious pair. To both parts of the cake has been addend alcohol – coffee and orange liqueur which is a good idea to improve and preserve the taste. I forestall your doubts – alcohol evaporates in temperature 170°F so after baking remains the taste only. The cake is moist and fresh for couple of days. Do not omit the icing on the top – it prevents the cake of drying out and complete the taste with its sweetness. Enjoy!


8 cups budtcake pan



  • 1 cup butter, melted
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • 3eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼  teaspoon salt
  • ¼ cup coffee liqueur (Kahlua or Tia Maria)
  • 1 tablespoon instant coffee (powder)
  • ¼ cup orange liqueur (Cointreau)
  • 1 tablespoon orange zest


  • 2 x ½ cup icing sugar
  • 2 tablespoons whipping cream
  • 2 tablespoons coffee liqueur



Preheat oven to 350°F. Grease the pan and dust it with flour.

In a bowl stir together melted butter, sugar and vanilla. In a separated small bowl slightly beat eggs with a fork. Add eggs and milk to the butter mixture and stir until combined. Add flour, baking powder and salt and mix until incorporated. Divide the prepared cake mixture in half. Add coffee powder and coffee liqueur to the first half. Mix until combined. Add orange zest and orange liqueur to the second half. Mix until combined. If the coffee dough is thicker than orange dough add 1 tablespoon milk. You should not worry if the dough looks curdled. Spoon the half of the coffee cake mixture to the prepared pan. Pour the orange mixture over it. Spoon the rest of the coffee mixture on the top. Bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan for 1 hour then transfer to the wire rack to cool.

Make icing: beat ½ cup icing sugar with coffee liqueur until smooth. Beat the second ½ cup icing sugar with whipping cream. Try to make thick but still liquid icing. Pour the icing over the top of the cake alternate both tastes.


Category: Tea- and bundtcakes.

Tags: coffee, orange.

Kransekake – Norwegian marzipan tower

This is traditional Christmas and wedding cake very popular in Scandinavian countries. It originates from Norway or Denmark and consists of three ingredients only. In fact it is baked homemade marzipan, shaped as lots of circles arranged in a tower. Dough preparing is very easy and takes few minutes but you need more time by creating circles. The taste is definitely worth the effort – crunchy outside, gooey inside, clearly almond in flavour. I like it more than macarons because is not so sweet. Enjoy!


19-circles tower



  • 250 g finely ground almonds (almond flour)
  • 250 g icing sugar
  • 50 g egg whites (of 2-3 eggs)


  • 100 g icing sugar
  • 2 tablespoons warm water



In a bowl of a stand mixer combine almond flour and icing sugar. Add egg whites and beat until the dough forms smooth and firm mixture. Shape it into a ball, wrap in cling film and place in the fridge for 2-4 hours.

Dust a surface with rice flour. Remove cooled dough from the fridge. Divide it into smaller portion. Roll each in your hands into a rope, about ½ inch in thickness. Cut the first rope for the lenght of 4 inch. Seal its ends to form a circle. Make further ropes measuring: 5 inch, 6 inch, 7 inch, 8 inch, etc. Seal each rope's ends and form circles.  

Meanwhile line a cookie tray/s with parchment paper and preheat oven to 400°F.

Place circles onto prepared tray/s. They can lay concentric but cannot touch each other. Bake for 10-12 minutes until stop to be pale and becomes light beige and you can easily remove them from the parchment paper. Cool on a wire rack.

Make icing: beat icing sugar and water until smooth. You can also use royal icing (made of icing sugar and egg white). Fill a piping bag with prepared icing. Place the first (biggest) circle on a plate and pipe icing’s zigzags on its top and outer sides. Place the second circle on the top. Repeat until you use all circles – every next should be a little smaller than previous.


Category: Meringues/macarons.

Tags: almonds, glutenfree.

Chocolate petits fours with passion fruit

I cannot clearly say what kind of sweets this dessert is. You can describe it as a huge chocolate candy, frozen fruit mousse or no bake cheesecake. There is mascarpone passion fruit filling placed on milk chocolate praline covered with dark chocolate. This sweet treat is not complicated to prepare but you need a little time to work on it. The result is worth the effort – you will rave about its taste, I promise.


6 pieces a 3.5 inch x 1.5 inch


Passion fruit mousse:

  • 5 tablespoons passion fruit puree (aprox. 5 fruits)
  • 1 cup whipping cream
  • 250 g mascarpone cheese
  • 6 tablespoons icing sugar
  • 2 tablespoons gelatine

Milk chocolate praline (+ decoration):

  • 100 g milk chocolate
  • ¼ cup whipping cream
  • 2 tablespoons crushed breakfast cereals (wheat, oat, corn or other)


  • 150 g dark chocolate
  • 1 tablespoon plant oil



Passion fruit mousse: remove the pulp of passion fruit, discard shells. Rub through the sieve to separate the pulp and seeds. Discard seeds. Place the puree in a small sauce pan and heat gently until warm (do not boil). Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Add gelatine to the warm passion fruit puree and mix together. Cool slightly. Place mascarpone cheese, icing sugar and whipping cream in a bowl of a stand mixer and beat together until smooth and fluffy. Stir in passion fruit puree. You can mix it shortly if some lumps occur. Place the mousse in to silicon moulds leaving empty space (about 3-4 mm) on the top. Chill in freezer for 1-2 hours.

Chocolate praline: heat the whipping cream until hot (do not boil). Remove from the heat and stir in chopped milk chocolate. Stir until smooth. Set aside to cool and thicken. Take out 3-4 tablespoons of the mass for decorating and the remaining mixture combine with crushed cereals. Remove from the freezer moulds with passion fruit mousse and put the praline on the top of each portion filling moulds to the top. Place again to the freezer.  

Glaze: melt chocolate in a double boiler or microwave. Add oil and mix together. Remove from the freezer moulds with prepared desserts and remove them from moulds. Dip each in chocolate and place on a wire rack placed above the baking tray to drain. Chill in the freezer for 5 minutes. Store in fridge. Before serving decorate desserts with remaining milk chocolate praline – place it in a piping bag and pipe small rosettes on the top.


Category: Desserts/icecreams.

Tags: chocolate, glutenfree, oat, passion fruit.

Gingerbread cookies

My daughter wanted to bake gingerbread cookies so I developed this recipe which works well and does not require much effort. The pastry must spend only one night in the fridge and after baking cookies become soft during a week in a tin. They taste like classic gingerbread cookies, not too soft, not too hard. I know, Christmas is gone but maybe you will want to eat them for any other Winter teatime. Enjoy!


about 100 pieces



  • 300 g fluid honey
  • 75 g icing sugar
  • 60 ml water
  • 350 g all purpose flour
  • 75 g wholemeal flour
  • 1 teaspoon baking soda
  • 1 teaspoon mixed gingerbread spices (or pumpkin pie spices)
  • 1 teaspoon cinnamon
  • ½ cup butter, softened

Sugar icing:

  • ½ cup icing sugar
  • 1 tablespoon warm water



Place honey, sugar and water in a small saucepan and bring to the boil. Remove from the heat and cool to the room temperature. In a bowl of a stand mixer place both flours, soda, cinnamon  and spices. Pour over the honey mixture. Beat everything on medium speed until well combined. Add butter, one tablespoon at a time, still mixing. When all butter is incorporated and the dough is smooth shape it in a ball and wrap in a cling film. Refrigerate overnight.  

Next day preheat oven to the 350°F. Line a cookie tray/s with parchment paper.

Roll out the pastry on a floured surface. The thickness should be about 1/6 inch. Cut out desired shapes with cookie cutters. Place cookies onto prepared tray/s. Bake in batches, one tray at a time, for 10-12 minutes (depending on the oven – cookies should be only light browned). Just after baking cookies will be soft and become hard by cooling. Place them in an airtight tin with apple peels. After about one week they become soft and ready to eat and decorate.

Decorate cookies with sugar icing or chocolate. I decorated mines with sugar icing made of icing sugar beaten  with warm water but you may also use royal icing made of icing sugar beaten with egg white. They are also good glazed with melted chocolate.


Category: Cookies.

Tags: cinnamon, honey, spices.