"Unique in its shape, with a characteristic taste that makes many consider it a sweet bread, kuglof has always had a special place in gastronomy, and an honorable" position "on celebrations when selected desserts are brought to the table in front of family and guests."
You’ve probably heard of the wisdom about more expensive pie than casserole. There is, of course, that, but we prefer guesses about fine and even finer pies. This one is extremely nice.
Cheesecake is a mixture for preparing a cheesecake. The world-famous dessert of a famous name is ideal for the summer months because it is prepared without baking.
Coconut flour is a favorite in confectionery as an ingredient to knead, but also as a garnish. We use it many times in this juicy cake.
We often hear nostalgic sighs for halva, and the road to it leads us to neighboring oriental countries. The traditional preparation of halva contributed to a sense of togetherness, and its consumption was accompanied by pleasant chats in good company.
Thanks to 's parfait creams without long-term preparations, a large selection of fine and light desserts opens up, even top-quality cakes.
Chef Antonin Carême (1784-1833) was reportedly the law for cakes and other treats and his recipes are the basis of most modern cakes like this one which is a real ice refreshment: _Voilà_!
This really unusual and silly cake can be prepared by less skilled and real masters. They will not expose either of them, the former not to wash, and the latter to have prepared something very simple, because it is not quite simple.
Panettone is a traditional cake originally from Italy. It has a domed appearance, and its interior is spongy, yellowish and soft. In addition to raisins and candied fruit, pieces of chocolate or various creams can be added to the dough.