Tiramisu Cake

Cake aka Tiramisu


  • 200ml Whipping cream
  • 250g. Mascarpone 
  • 4-5 tbsp. powdered sugar
  • 1 gelatine leaf 
  • Sponge Cake ( You can find recipe here)
  • 3 tsp. Coffee granules
  • Boiling water
  • 1 tsp. sugar
  • Cocoa power
  1. Mix whipping cream with half of powdered sugar. 
  2. Mix mascarpone with another half of sugar.
  3. Prepare gelatine under the instructions. (Use as little water as possible).
  4. Mix both creams with mixer, slowly add gelatine.
  5. Do not over mix. 
  6. Prepare coffee.
  7. Slice sponge cake into 4 layers.
  8. Generously pour coffee mixture all over the sponge. 
  9. Add cream and repeat until you put last sponge cake layer and cover with cream. 
  10. Leave in the fridge overnight. Then generously sprinkle with cocoa powder.

Focaccia Bread


  • 300g Flour
  • 1 tsp. Salt
  • 80g. Bread starter 
  • 300 ml Warm water
  • Oil/Butter


  • Salt
  • Olives 
  • Herbs
  • Etc. 


  1. Mix bread starter with water, add flour.
  2. Leave to rise 3-5h. at room temperature. 
  3. After dough raised double, prepare baking tray. Generously cover it with butter, then with oil. 
  4. Add dough into the baking tray, punch it down the to release the air,  cover it with oil, cover with a cloth and leave it to rise again for 1hour or so. It depends how warm is in your home. 
  5. Then, again, cover dough with more oil, carefully spread it all over surface. 
  6. Dimple the entire surface of the dough with fingers.
  7. Sprinkle with seasoning of your choice: Salt, herbs, olives and etc. 
  8. Bake in 200C preheated oven for about 30min. 

Anniversary Cake

Cake with an airy, light sponge and rich cream filling. It’s simple enough for an afternoon tea but special enough for a party too.

For the 15cm cake:

  • 3 small eggs
  • 100g sugar
  • 40g.oil
  • 85g flour
  • 1t.s. baking powder
  1. Whisk eggs with sugar for about 10min. The texture should be white and almost firm.
  2. Pour oil and whisk for little bit more.
  3. Mix flour with baking powder.
  4. Carefully stir flour mixture with spatula into egg batter. 
  5. Bake in 175C preheated oven for about 30min.
  6. Batter will rise a lot, but after it cooling down it will shrink . 
  7. Leave to cool down completely.

For the cream:

  • 1 box Mascarpone 
  • 1C Whipping cream
  • 0.5 Caramel (canned)
  • 2 tbs Powdered sugar 
  • Black currant jam. 
  1. Mix mascarpone with caramel.
  2. Mix whipping cream with powdered sugar and whisk until it doubles and firm. 
  3. Careful with spatula, mix both batters together.

For wetting cake:

  • 0.5 C Black tea with 1.5 tsp sugar

Assembling the cake:

  1. Cut sponge cake into 3-4 layers.
  2. On first layer add little bit of black tea. Then cover it with thin layer of black currant jam. Put cream on top.
  3. Put on another sponge cake layer on top and repeat until all layers will be cowered with cream. 
  4. Leave cake in the fridge for at least 24h, then decorate as you like. 

Cinnamon Buns


  • Croissant fresh dough (1 pack)
  • Brown sugar
  • Cinnamon
  • Butter (melted)

Unwrap dough on the table. Pour melted butter with a brush. Sprinkle with brown sugar and cinnamon. Roll over, cut into 6 peaces, place it on baking tray or muffin tray and bake 180C for about 15min, or check label.