When one loves to bake as much as I do, some things inevitably become personal classics. To me, soft, marshmallow-like fillings will always be the absolute best choice for any cake. Preferably combined with thin cake layers and a minimalistic decoration.
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One of the things I like the most about summery, fruity cakes is how fragrant they are. Of course they can be made at any point during the year, but really nothing can mimic the sweet scent of fresh, ripe fruit. This lovely little cake is a perfect mix of fresh berries, chocolate, and hazelnuts. It all starts with a soft Mascarpone and toasted hazelnut base, followed by a layer of smooth white chocolate ganache, a layer of luscious raspberry jelly, and finally, everything is crowned by a layer of extra dark chocolate ganache.
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When I think of semolina, I think of pudding, the staple dessert of my childhood. More than likely, it was the first actual dessert I have had as a child. That signature, old-fashioned texture of a good, velvety semolina pudding is something that really brings back many childhood memories.
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Is there anything better or more rewarding to a baker, than enjoying a piping hot pastry they have created, right off the baking sheet, as the filing is still molten? The joy of creating the food combined with the pleasure of eating the food
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Either serve it immediately, or let the smoothie batter freeze slightly, and serve it partially frozen. Yields 2 large servings
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Pour the hot jam carefully into prepared, sterilised jars, and let them cool completely at room temperature, then store in a cool, dark place. Yields 600 grams of jam
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Yields 4 servings
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