Category Archives: cakes

Buche de Noel Cake

Bûche de Noël with Chocolate Swiss Meringue Buttercream

The Bûche de Noël cake comes from  an old European tradition of burning a huge log at the winter solstice to end the year and bring good luck, and later  during the Christmas season to celebrate Christmas. Whether the cake is religious or a celebration of a season, it really doesn’t matter , In any case, everyone now can enjoy them.



For The Cake :
    • 4 eggs
    • 50g cake flour
    • 30g cocoa
    • 30ml oil
    • 100g sugar
For The Ganache :
    • 225g dark chocolate
    • 1 cup heavy cream (240ml)
      To make Ganache:

      Chop chocolate into very small pieces and put in a medium bowl. Heat heavy cream to just before boiling. Add to chopped chocolate and leave for a couple of minutes without disturbing. Stir well with a spatula until completely mixed. Let it sit at least 3-4 hours to set, preferably overnight.



For The Swiss Meringe Buttercream :
  • 8 oz (227g) egg whites
  • 16 oz (454g) granulated sugar
  • 16 oz (454g) unsalted butter,  softened
  • 2 Tbsp vanilla extract

To make the buttercream :

  1. Combine the egg whites and sugar in a heatproof bowl or the top of a double boiler and set over simmering water, stirring every now and then , until the sugar is dissolved and the temperature reaches 160° F (71° C).
  2. Remove from heat and cool to 60-65° F (16-18° C). This can be done in the freezer, refrigerator, an ice bath, or at room temperature.
  3. Transfer the egg whites-sugar mixture to the bowl of a stand mixer and use the paddle attachment  to cool it down.
  4. After it reaches the room temperature, reduce speed to medium-low and gradually add the butter pieces two pieces at a time to the egg whites-sugar mixture, taking care that the pieces are completely incorporated into the mixture before adding more.
  5. After all the butter pieces are fully incorporated, add the vanilla extract and scrape down the sides of the mixer bowl , beat on low for five more  minutes until creamy and satiny.

Buche De Noel

To make cake:
      1. Preheat oven to 350°F (175C°). Line an 11″ (28cm) square baking pan with parchment paper.
      2. Divide eggs into whites and yolks. Sift cake flour and cocoa together.  Set all aside.
      3. Beat yolks and 1/3 of sugar until  light colored .
      4. In a different bowl, whip egg whites. When the egg whites  are foamy, start adding the rest of the sugar in 3 parts. Whip until almost  stiff peaks.
      5. Add 1/3 of the whipped egg whites to  the beaten yolks, and mix in carefully without deflating the foam. Add this mixture to the rest of the meringue, and carefully mix in the same way.
      6. Add flour mixture, sifting it into the egg mixture, and carefully mix. Finally add the oil and mix again.
      7. Pour the batter into the prepared baking pan, spread evenly, and bake for 10-12 minutes. Take out from the oven, cool in the pan completely, then flip on another sheet of parchement paper. Peel off the the parchment paper from starting from one corner carefully.

      8. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.

      9. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.

      10. Roll the cake up in the parchment while it’s still hot, so it rolls up easier later.

      11. To make frosting : Mix the swiss meringue buttercream with the ganche (use as much ganche as dark as you want your filling to be).

To assemble the cake :

    1. Unroll the cake, then spread the filling all over, leaving a 1-inch border all around the edges.

    2. Take the longest edge, then using the parchment paper underneath, roll up the sponge quite tightly, making sure the filling stays inside.

    3. If you like, cut out pieces of the cake with round cookie cutters to make branch stumps. Fill the holes with the frosting, and place round cake pieces on top.
    4. Decorate as you wish, you can make  lines like the surface of trees using a fork and circles on the ends and stumps then sprinkle cocoa powder and/or powdered sugar.

Note : I made some chocolate barks using tempered chocolate , i also used the sugar dough to make the mushroom and rosemary for decoration,  but that’s optional











Madeleine Cake

 Classic French Madeleine Cookie

madeleine cake

Madeleines are little cakelike cookies,the name “Madeleine” according to some was given to the cookies by French King Louis XV to honor  Madeleine  Paulmier who was his father in-law’s cook  around 1755. That is how long they have been a French  favorite cake.

génoise cake  batter is used. The flavor is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground  nuts, usually  almonds. A variation uses  lemon  zest , for a pronounced lemony taste, orange zest is sometimes used or vanilla.

English madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, the cakes are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.



4 medium-sized eggs  (200g).

3/4 cup (175g) granulated sugar.

2 cups (280g) all-purpose flour, sifted.

1 Tbsp (15g) baking powder, sifted.

2 sticks (230g) unsalted butter, melted.

The zest of 2 lemons.



1- Melt butter and add lemon zest to it ; keep warm.

2- Gently beat eggs with sugar for about 4-5 minutes,  then incorporate the sifted flour and baking powder.

3- Add third of the batter to the warm butter, in order to ease the incorporation of the batter into the butter, then add the rest of the batter to the melted butter and mix  using a spatula.

4-   cover and refrigerate overnight (for best results) before baking.
5- Set the oven rack adjusted to the middle position, and preheat  oven at 500ºF (260ºC).

6-  Grease nonstick madeleine baking pan with  Softened butter then dust with flour.

7- Bake one cookie sheet at a time (12 madeleines). at 500ºF (260ºC). for five minutes, then lower oven temperature to 350ºF (180ºC) and continue baking for 5-7 more minutes .

Note : Madeleine batter can be refrigerated up to 4 days before baking or freeze for months.
8- Store baked madeleines in an airtight container for a few days.

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Summer Berry Layered Pavlova



Summer Berry Layered Pavlova

Impressive as it looks pavlova makes a pretty incredible statement ! – it’s actually very easy to put together.

Chewy, marshmallow meringue, which goes perfectly with the mascarpone whipped cream and berries. Layering the meringue discs gives this festive  summer dish fantastic texture.

Making a triple layer pavlova is actually quite easy . you can bake the discs the night before and in  the morning  whip the cream and spread  the fruit.

Like all pavlovas, this is best made just before serving although assembly is straight forward – much more straight forward than a regular layered cake as there’s no trimming necessary or icing on the sides. It’s just a bit of sandwiching the  meringue discs  together and adding  some fruit and voila !



For the meringue discs :
  • 200 g almond meal/flour
  • 250 g egg whites
  • 300 g caster sugar
  • 2 tsp vanilla extract
     For the filling :
  • 600 ml thickened cream
  • 250 g mascarpone cheese, softened
  • 1/2 cup caster sugar
  • 2 punnets blackberries
  • 2 punnets raspberries
  • 1 punnet blueberries
Note : Make sure  when you separate yolks from whites that no yolk goes into the whites at all, and that the  mixing bowl and beaters are thoroughly clean, any fat or oil on these your pavlova will not beat up stiffly.


Whip  the room-temp egg whites and the salt in electric mixer  on low at first then increase speed gradually until it starts to get fluffy and holds soft peaks. Add  roughly 1/3 of the sugar by the tablespoon and mix . Then another 1/3 of the sugar gradually and beat until stiff and glossy and sugar has dissolved.  Fold in remaining sugar,almond meal, lemon juice and  cornflour.


Mark three 20cm/8inch circles on three sheets of baking paper.

Spoon the meringue into a thick circle on the  parchment-lined baking sheet, and make a slight depressing in the center with a spoon (just so the edges are slightly higher than the center).

Preheat the oven to 180°C/350°F/Gas 4.

immediately turn down the temp to 130°C. Let it bake for 40 min., or until the meringue is crisp outside, but feels soft yet set inside. (If you notice that the different meringues are not cooking evenly, swap the shelves.) Switch off the oven and leave the meringue to cool down in the oven, Meringues may sink slightly and crack while cooling.


To make the filling, pour heavy cream into a large bowl and beat on high speed with an electric mixer. Gradually add in half the sugar, the lemon juice and the corn starch, beat until soft peaks form. Add the mascarpone cheese and the remaining sugar, continue to beat until stiff peaks form.

Note : keep the bowl and the beaters or  the whip attachment cold in the refrigerator before use.


To assemble the pavlova, carefully peel the grease-proof paper off the bottom of the meringues. Place one disc of   meringue onto a large, flat serving plate. Spread one-third of themascarpone  whipped cream onto the meringue and top with some of the  and berries. Top with another meringue disc. Spread another third of the cream onto the meringue and top with more berries and . Top with the third meringue and fill with the remaining cream and berries.


Easy To Make Cake Pops

Easy  To Make Cake Pops

This cake pops recipe is so simple  and requires quite little ingredients .

Cake pops is a perfect choice for children’s birthdays and many other occasions as they are delicious, look gorgeous and very easy to make.

I used  some cake leftovers but you can make the cake you want , some mixed chopped nuts, made cream cheese frosting and dipped the balls in chocolate ganache, covered some with nuts others with coconut and the rest with chocolate vermicelli.    And voila!!


About 2 cups of cake leftovers
Cream cheese frosting about 1/4 cup
Chopped nuts your favorites

Chocolate ganache :

1cup dark chocolate chips
1/2 cup heavy cream

Heat the heavy cream until it almost boils (until you see tiny bubbles on the sides of the pot ) , then pour it over the chocolate chips and set it aside for about five minutes before you stir the chocolate until it’s completely melted.


Crumble the cake leftovers then add the frosting and the chopped nuts if using , mix well then shape into small balls.
Freeze the balls  for half an hour then dip the balls in chocolate ganache using a toothpick or fork to hold them. Roll into topping of your choice. Place on waxed paper to set.

Note : You can decorate the tops with just about anything: sprinkles, shredded coconut, candy confetti, chopped nuts, etc before the chocolate sets. Or, after it has dried, drizzle or pipe designs with royal icing or melted candy melts of different colors.