My name is Ani Khomasuridze, the commercial manager of international forwarding company, although a confectioner still lives deep in my inner world :)

I easily adapt to new things and constantly try to develop myself.

I believe that once someone becomes too comfortable in their everyday routine, it is time for them to seek new experiences! The pivotal moment for us occurred towards the end of 2020, amidst the pandemic, when created a remote platform - Baker Land, an easy-to-understand and user-friendly online space, where you can select all the necessary inventory and ingredients that will help you in your pastry work.  One of our customers once told us something like, “Thank you for looking at processes from the customer's point of view”, which is true. Each member of our team strives to ensure that the chain process, which begins with customer communication and ends with order placement, is continuous, operational and quality-oriented.

After that, I became a little bolder and created a pastry blog annys_amazing_pastry, which I can’t devote a lot of time to, regretfully, although we have big plans ahead and hopefully, what we are working tirelessly on, we will soon host customers in our fabulous space.

step 1

To prepare the curd mass: 1. Blend the curd until a creamy mass is obtained: 2. Beat the soft butter well and add the condensed milk, continue to beat until a homogeneous structure is obtained.

step 2

3. Add cottage cheese to the above-mentioned mass and combine. 4. Heat the cream well, add the spices and then squeeze it into the chocolate, combine it well with a hand blender. 5. Mix these two masses (cottage cheese and ganache) together and put them together with the walnut base (recipe below) in the freezer for a few hours for solid stabilization.

step 3

To prepare the caramelized walnut base, put sugar in a pan, wait until it turns amber, add honey, add roasted walnuts and caramelize it. Wait for the obtained product to cool down. Crush and place the cottage cheese on the base of the cake (before it freezes) or mix it into the mass in the form of a fine fraction.

step 4

To prepare a loose almond sable, cut cold butter into cubes and put it in a mixer, add powdered sugar, almond flour and flour, mix well until you get a loose mass.

step 5

Finally, add the egg and process it until it loses its stickiness and becomes sticky. Roll out the resulting dough on parchment lined with parchment to a thickness of 2-3 mm and try to stabilize it in a fridge for several hours.

step 6

When the dough get cold, cut it into desired shapes and bake it at 160 degrees for 10-15 minutes. A few hours before serving, take the cottage cheese dessert out of the freezer and defrost it in a fridge. Serve as desired.

How To Serve

Bon Appetite!