Italian ricotta tart

This is very tasty and light tart with ricotta cheese filling. The shortbread crust is slightly more flaky than I bake usual however it works well here. The filling made of ricotta cheese with chocolate brings to mind Italian stracciatella taste and it is the best describing because chocolate does not take control of the mixture but could be easily detected. The cheese is still soft in texture and delicate after baking and the whole tart is light and subtle. And I have the evidence that I tell the truth – no one piece of cake was left for the next day. Enjoy!


1 tart ø 10 inch


Ingredients for base:

  • ½ cup butter, cold
  • 4 tablespoons icing sugar
  • 1 ½ cups flour
  • pinch of salt
  • 1 egg
  • 3-4 tablespoons cold water


  • 1 tablespoon ground almonds (almond flour)


  • 375 g ricotta cheese
  • 2/3 cup icing sugar
  • 85 g dark chocolate, finely chopped
  • 2 teaspoons lemon zest (of 1 lemon)
  • 1 egg
  • 2 tablespoons corn starch


  • 1 tablespoon sliced almonds



Shortbread base: in the bowl of a stand mixer mix together flour and sugar. Add sliced butter and rub until become crumble. Add the egg and water and shortly mix until the mixture begins to form a dough. Shape in your hands into a ball. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.  

Make filling: mix all ingredients (except sliced almonds) together.

Place the cooled pastry on a lightly floured surface and roll out into a circle. Fill pan with prepared pastry and press to place properly. Sprinkle with almond flour. Pour the ricotta filling over pastry base and smooth evenly. Fold the edges of the pastry into the center so that they touch the filling. Re-roll the remaining pastry. Cut out small stars and place them over the filling in random way. Sprinkle with sliced almonds. Place the tart in the fridge until the oven is heated.

Bake at 350°F for 40-45 minutes (until the pastry is golden brown and the filling is set). Cool after baking on a wire rack.


Category: Pastries/tarts.

Tags: almonds, chocolate, ricotta.

Peach tart

The tart which I baked for appreciating my 15 k followers on Instagram. Well, as said in sentence: ‘Enjoy every moment in life’ it is a good excuse for eating tasty cake. The crust is made of classic shortbread pastry with ideal proportions I worked out recently. It tastes heavenly butter-y, is flaky and melts in your mouth. The filling made of peaches, dark sugar and whisky is so yummy that you will crave to devour it direct from the saucepan before the tart will be filled. Try to stem yourself nevertheless – the whole tart is even better. Enjoy!


1 tart 12 inch x 4.5 inch


Ingredients for base:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2  cups flour


  • 2 tablespoons butter
  • 1/3 cup Muscovado sugar
  • 1 tablespoon Cognac or whisky
  • ½ teaspoon cinnamon
  • pinch of salt
  • 300 g peaches (fresh, canned or frozen)
  • 2 tablespoons corn starch


  • 1 egg yolk
  • 1 tablespoon milk
  • 1 tablespoons granulated sugar



Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: place butter, sugar and Cognac (whisky) in a saucepan and heat until sugar and butter have melted. Add salt and cinnamon, mix together. Add peaches (peeled and cut in small pieces) and corn starch. Simmer 2-3 minutes until the mixture thickens slightly. Set aside to cool. Note: if you use frozen peaches add them (still frozen) to the saucepan without corn starch and boil for 10-12 minutes until tender. Add corn starch only when peaches are ready.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry. Pour the peach mixture over pastry base and smooth evenly. Cover with the second layer of pastry. You can shape it like braid, rope, lattice or make holes in a solid surface. Beat the egg yolk with milk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart in the fridge until the oven is heated.

Bake at 350°F for 40 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.


The peach filling is inspired by the Linda Lomelino's recipe, however I changed proportion and procedure.

Category: Pastries/tarts.

Tags: peach.

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.