“I’m Niniko and my childhood dream was only related to cooking. My passion for cooking started at a very young age. I was 4 years old when my grandmother sewed a small apron for me. When she used to put that apron on me, then the great things began. I keep it with great love since then, it evokes amazing memories in me. When my grandmother took me to the market for the first time, I was even greatly interested in choosing a product, then I was drawing products, writing recipes in my own words.

Most of all I love the process of preparing the dish, which is accompanied by a very interesting - waiting phase. When you anticipate that something very tasty will be prepared. It’s a great happiness   when you can feed your loved ones with delicious dish. What could be better than that?

As for my profession, I work as sponsorship project manager at the Association SOS Children’s Village of Georgia. One of our most important areas is providing alternative care to children deprived of care. I love this work with all my heart and I am glad to make good things. I am also glad that I will soon teach our children how to cook.

Oh, I’ve nearly forgotten about Covid-19 pandemic. During the pandemic I participated in a grand Master-chef project. It was then that I realized that I had to follow my destination to the end and to learn more. Today I will share you French cake, which I used to prepare. I hope you will like it!

Yours Niniko”

step 1

For the cake you will need: 0.140 gr. egg; 0.115 g. brown sugar; 0.115 g. sugar; 0.200 g. flour; 0.095 g. walnut; 0.011 g. rising agent; 0.02 g. cinnamon powder; 0.085 g. sunflower oil; 0.085 g. butter; 0.230 g. grated carrots; 2 oranges; 0.50 g. almond flour; 0.020 g. rum; 0.02 g. vanilla;

step 2

Preparation technology: first, melt the oil and butter together and set aside for a short time. Put eggs, both types of sugar in the mixer bowl and turn on a high speed. Then mix the dry ingredients: flour, almond flour, rising agent, cinnamon, walnuts and add only half to the mixer. When the mass becomes homogeneous, add the grated carrots and the rest of these dry ingredients again after a while. Then oil, melted butter. Finally orange zest and rum. Preheat the oven. Bake at 165 degrees for 40 minutes.

step 3

For the cream cheese we will need: 0.340 gr. cream cheese; 0.115 gr. butter; 0.100 gr. powdered sugar; add softened butter in a bowl and beat with a mixer. When the butter turns white, add powdered sugar and finally the cream-cheese. Cake is filled with cream cheese inside.

step 4

For extracted vanilla ganache you will need: 0.220 gr. cream; 0.220 gr. white chocolate; 0.035 gr. gelatin mass; 0.480 gr. cream (cold)

step 5

Preparation: pour 0.220 cream in a bowl and place it on the stove. Bring to boiling. Then pour hot cream over the white chocolate and gelatin mass and then blend. In the end slowly add the cold 0.480 cream. The ganache needs to be stabilized in the refrigerator for 6 hours. After 6 hours, extract with a mixer. We use ganache to decorate the cake.

How To Serve

Enjoy!