Hi, I'm Maggie, a journalist by profession, although I've never worked in my profession. I have been interested in cooking and pastry since childhood.
During the pandemic, I discovered that I can prepare delicious desserts. Since I am a mother of three children, I always wanted my children to eat home-baked and home-made sweets, so I decided to study the pastries more deeply and thoroughly. I attended a pastry school where I took a one-month course. Then I had the idea to create my Instagram page “megan_cookies_blog” and share my dessert recipes with others.
My goal and desire are to have my own small pastry shop, where I will offer a lot of yummies to sweets lovers.
140
140
gr.
sugar
100
100
gr.
butter
100
100
gr.
honey (+1 tablespoon)
400
400
gr.
flour
200
200
gr.
white chocolate
400
400
gr.
cream
5
5
gr.
soda
2
2
gr.
salt
100
100
gr.
blackcurrant
300
300
gr.
raspberry
2
2
piece
eggs
Start the dough with the caramel - put 100 g of sugar in a heavy-bottomed saucepan and place over a low heat. When the sugar begins to melt, stir and bring to a caramelized consistency. Simultaneously melt 100g of butter in a second bowl. Remove the melted sugar from the heat and pour the butter in.
At the end, add the honey and stir until smooth. Put the caramel into a bowl and allow to cool, add the egg and mix well. Meanwhile, sift the flour, add the baking soda, pour the caramel/egg mixture into the flour and knead the dough.
Roll and cut into desired shapes. Bake at 170 degrees for 15-20 minutes.
To make the white chocolate ganache, pour 200 ml cream into a bowl with a thick bottom. Heat well and add 200 g white chocolate, wait for the chocolate to melt, stir, add 1 tablespoon honey and 200 ml cold cream. Finally, whisk it all in with a hand blender.
Place in the refrigerator overnight or for 12 hours. When the resulting cream has rested in the fridge, whisk it with a mixer for 7-8 minutes until thickened (do not overdo it, or the cream will become runny).
For the raspberry filling, mix together 200 g raspberries, put into a heavy-bottom saucepan, add 40 g sugar and 15 g cornstarch. Stir and place over a flame. Bring the raspberries to the boil and simmer for 10 minutes to release the cornstarch taste. Pour into a jar and chill.
To arrange the cake you will need a pastry bag to decorate the cake with the cream.
Put the raspberry filling in the center of each layer. Decorate with the berries. Place in the refrigerator for at least one hour after assembling.
How To Serve
Bon Appetite!
Click if you already have prepared
60+ Min
Average
