Pistachio Ginger Tart

This post was created for one reason only. I really wanted to try my hand at decorating the edge of a tart crust as seen in this YouTube video (although mute, it says a lot). In the video the chef explains how to do a perfect fonçage, which is important too, but then he continues to show how to make a nice decoration around the tart. I got excited.

Mozartkugel Cake

Not long ago, a couple of my dear sweet friends challenged me to recreate a candy almost as sweet as them, the Mozartkugel. The candy contains pistachio marzipan at its core, covered in a layer of nougat and then coated with a layer of dark chocolate. The MozartKugel was first created in the city of Salzburg in Austria. It brought a lot of good to the world, but also some major legal disputes over its name.

Pistachio Lemon Cake with Mascarpone Frosting

Lately I’ve baked a lot of different variations of pistachio cakes. The kitchen was filled with a wonderful aroma of roasted pistachio (and also an endless amount of dishes). I baked and I baked, and then I baked a little bit more… until finally, I came upon the perfect recipe. I gave my mom a piece to taste and she gave me her most sincere opinion, that it was almost perfect. Thanks mom, but “almost” perfect isn’t good enough for a wedding cake.

Ilana & Romy’s Wedding Cake

When my friends Ilana and Romy asked me to make the cake for their wedding on the Italian island of Sicily, I hesitated. Traveling overseas to make a cake in an unknown kitchen is not easy. When Ilana told me her vision, a naked cake with classic Sicilian flavors like pistachio, lemons and figs – wait, pistachio? Of course I’m going to make this wedding cake. And so I traveled to Sicily last week and made a pistachio and lemon mascarpone cream wedding cake.

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