For use in sponges, ice creams and butter creams.
This cake should be made in several stages over 2 days. Give yourself plenty of time, this extra special cake is worth it.
A versatile cream, good for piping flowers and other cake decorations. This recipe is from an old factory manual from the USSR “Manufacture of Cakes and Pastries” published 1971.
The sponge is a modified Mary Berry recipe from her book “100 Cakes and Bakes” published in 2011. I have halved the amount of sugar
After experimenting with lowering the amounts of sugar to egg whites, this is the lowest I have gone so far.
These curds can be used in pastry tarts, for sandwiching cake layers and to fill macarons.
All proportions are for 1 egg white, which is 130g of mixture, which makes 15 macarons.
A basic macaron recipe, that once mastered can be modified to many different flavor and filling combinations.
Very versatile to use on a variety of cakes. You can make this out of milk, dark or white chocolate.
A traditional Russian cake consisting of giant honey flavoured biscuits with a filling of caramelised condensed milk, adorned with almond flakes.