Peanut Butter Chocolate Mousse Cake
One of my cool aunts asked me to make a birthday cake for her daughter. When I asked her what kind of cake she was thinking about, she sent me a picture of a Reese’s cake decorated with the peanut butter cups themselves. I took the challenge under one condition: the family must act as my guinea pigs and provide me with constructive criticism. There was another tiny condition: that they would leave me a small piece of cake to try, but somehow all the evidence disappeared after the knife started cutting the cake.
Ruby Chocolate Plaisir Sucré
On September 5, 2017, I celebrated my 35th birthday. On the very same day, ruby chocolate was revealed to the world. Coincidence? I don’t think so. The universe gave me a pink gift – only it took a year and a half to reach me. Ruby chocolate is the fourth of its kind (after dark, milk and white). The color is pink and the taste is sweet and a bit sour, with no artificial flavors or food coloring. Thanks universe!
Coffee and Hazelnut Mille-feuille
This mille-feuille is an incarnation of another dessert I tried to make with Oren a few months ago. We tried to make a Bûche de Noël with coffee diplomat cream and a hazelnut nougat ripple. It turned out so delicious, but couldn’t hold its shape. Maybe ‘cause we tried to make a joconde from hazelnuts, maybe ‘cause the cream was too supple or maybe, just maybe, we didn’t have luck on our side. I didn’t want to let go of the flavors and started looking for another dessert that would work with them, until I reached the perfect one – mille-feuille.
It’s not too complicated to make puff pastry from scratch, as long as you use the right butter. The only downside: it takes a lot of time. A lot of time waiting, not working. From one turn to another, this dough needs to rest in the fridge for a while to cool down. I kinda like it. I use this “resting” time to do the dishes, water the plants, practice some Pilates or just rest up in front of the PlayStation. At the end of the process, you get a kilo of wonderful puff pastry, just like they taught me at pastry school. From here, the journey towards classic French pastries is much shorter. Hello there Mille-Feuille.
I always wanted to make caramelized hazelnuts for fancy decoration on desserts, but I always feared that long sugary tail. This time I told myself, no more! I stepped into the kitchen, cooked sugar into caramel and dipped whole hazelnuts into it. Lo and behold, it worked. It wasn’t even that complicated. I even managed to do it on a rainy, gloomy day. I felt like Martha Stewart, who actually demonstrates the task elegantly alongside Fran Drescher from “The Nanny” (What nostalgia, her voice suddenly sounds like music to my ears).
Lavender Honey Macarons
Happy blogiversary to Cake Lab! My little blog is 2 years old. Two! It’s my favorite age. I mean, I don’t remember it myself, but my nephews and nieces are doing a great job showing me. I have so much fun with them at this age. It’s the age where they have already discovered how to walk and they start running. They already know how to talk and start asking questions non-stop. There are so curious, warm and full of life. And that’s what I wish for my blog this year. That it’ll behave just like my nephews and nieces at this age, just without all that crying.
Vanilla Cupcakes with Mascarpone Frosting
Cupcakes. That’s actually what we also call them in this part of the world. In Arabic, we call them “cupcakes.” In Hebrew, we call them “cupcakes.” However, recently, the Hebrew Language Academy came up with a Hebrew term for cupcakes, Oogonit, which sounds like the equivalent of “little cake”. That’s actually better than the other option they were considering, Moofin Mekushat, which simply means, “decorated muffin”.
Pistachio Tiramisu Cake
I’m having an unlucky week. I have been waiting for it to end since it started. From terrible backaches that don’t go away, to yet another annoying virus, to a non-stop leak from the ceiling and to electrical appliances that die out on you in the middle of a cold and stormy day. But here comes the redemption at last. The sun is shining and the weekend is here. In a little while I’ll be on my way to my family in Jaffa. I’m going to carry this tiramisu cake with me to celebrate my little brother’s birthday. Apparently, he really likes pistachios, just like his big brother. I guess the pistachio doesn’t fall far from the tree.
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