• Preheat the oven to 180°C (356°F).
• In a small bowl, combine kefir and semolina. Let sit at room temperature for 15–20 minutes to soften.
• Separate the egg yolks from whites. In a large bowl, mix farmer’s cheese, sour cream, yolks, lemon zest, vanilla extract, and salt. Blend with an immersion blender until smooth and creamy.
• Add the kefir-soaked semolina and mix well. Sift the cornstarch and baking powder into the cheese mixture and stir until combined.
• Fold in the dried fruits, if using. I used dried apricots and bananas.
• In a separate bowl, beat the egg whites until soft peaks form, gradually adding the sugar. Continue beating until stiff peaks form.
• Gently fold the whipped egg whites into the cheese mixture using a spatula. Grease a baking pan with butter. Pour in the batter and smooth the top. Sprinkle with almond flakes or decorate with berries, if desired.
• Bake for 45–50 minutes, without opening the oven, until lightly golden. The casserole will puff up while baking.
• Allow to cool in the pan before removing. Serve warm or chilled, with sour cream and berries. Enjoy!

Prepare the nuts and carrots:

• Finely grate the carrots. Chop the walnuts and toast them in a dry skillet until fragrant. Transfer to a bowl, immediately add the butter and salt, stir well, and let cool.

Make the batter:

• In a large bowl, beat the eggs and sugar together until a thick, pale foam forms. Slowly pour in the oil in a thin stream while continuing to beat.
• In a separate bowl, sift together the flour, baking soda, and baking powder to prevent lumps. Gradually add the dry ingredients to the egg mixture. Add the orange zest, and if the batter feels too thick, stir in a bit of orange juice.
• Fold in the grated carrots and toasted walnuts, mixing until evenly combined.

Bake the cake layers:

• Divide the batter into three equal portions (approximately 530 g or 1.1 lbs each). Baking in separate layers ensures even cooking, as this is a dense batter.
• If you're the lucky owner of three identical cake pans, bake all at once. Otherwise, bake the layers one at a time in a greased and lined 8- or 9-inch round pan at 180°C (350°F) for about 25 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool completely.

Prepare the frosting:

• Beat the softened butter with the powdered sugar until fully combined and smooth. Add the mascarpone and cream cheese, then beat until light and fluffy.

Assemble the cake:

• Spread a generous layer of cream on each cake layer and decorate the cake as desired.
• Let the cake sit in the fridge for 2 hours to absorb the flavors. Enjoy!

For the Meringue & Sponge Layers:

• Preheat oven to 300°F/ 150°C.
• On one sheet of parchment, draw two 3×15-inch (8 x 40cm) rectangles. On the second sheet, draw one more. Flip both sheets over and place on sheet trays.
• In a stand mixer with the whisk attachment, beat egg whites and salt on low until soft peaks form. Gradually add granulated sugar and whip on high to stiff, glossy peaks. Beat in vanilla.
• Sift confectioners’ sugar over meringue in 3 additions, folding gently.
• Pipe three long meringue lines into each rectangle.
• Add remaining sponge ingredients to the meringue still in the mixer bowl. Whip 5 minutes until thick and ribbony. Sift in flour and fold gently.
• Pipe two slightly taller sponge lines between the three meringue lines in each rectangle, connecting the rows.
• Bake for 20–35 minutes, rotating halfway and leaving the oven door cracked. Meringue should feel dry to the touch.
• Turn off oven and leave cakes inside for 10–15 minutes to dry fully.
• Cool completely. Flip cakes upside down and peel parchment away gently — don’t use an offset spatula.

For the Vanilla Roasted Strawberries:

• Preheat oven to 375°F/ 190°C.
• Whisk pectin into sugar, then massage in lemon zest and vanilla.
• Toss all ingredients together and roast in a 9×13-inch (22 x 33cm) pan for 20 minutes, until berries are soft but hold shape in a thick syrup. Set aside to cool completely and store in refrigerator until ready to use.

For the Strawberry Whipped Cream:

• Blend freeze-dried strawberries and sugar in a food processor until fine.
• Add cream and whip until thick but not stiff.

For the Rhubarb Sauce (optional):

• Combine ingredients in a pot and cook until rhubarb is soft.
• Blend until smooth, strain, and chill.

To Assemble:

• Trim the cake layers. Place one layer on a platter.
• Spoon 1/3 of the roasted strawberries onto the cake, letting juices soak in.
• Pipe or dollop whipped cream over the berries.
• Repeat with the second layer of cake and filling.
• Add the final layer on top and chill for 30 minutes to set.
• Dust with powdered sugar and drizzle with rhubarb sauce (if using). Garnish with fresh basil or edible flowers.

For the Cake:

• Preheat the oven to 352°F (177°C) and position the rack in the middle of the oven.
• Line the bottom of a 10-inch (25 cm) springform pan with parchment paper and lightly grease the sides with butter or oil.
• In a small saucepan over medium heat, melt the butter. Take off the heat, and immediately whisk in the peanut butter and vegetable oil until evenly integrated. Leave in the pot to cool.
• In the bowl of a stand mixer fitted with the whisk attachment, combine both sugars, baking powder, baking soda, salt, and eggs. Mix on low until just combined, then increase to high speed and beat until thick, fluffy, and pale—about 8 minutes.
• Reduce the speed to low and slowly add the cooled peanut butter mixture. Mix until evenly incorporated.
• Add the flour and mix until just combined. Scrape down the sides of the bowl, then add the buttermilk while the mixer is running on low.
• Turn off the mixer and gently fold the batter a few times by hand to ensure it's smooth and fully combined.
• Spread the batter out evenly in springform pan. Bake for around 30-35 minutes or until a cake tester comes out clean. Rotate halfway though the cooking time.
• Set the cake aside to cool completely for at least 1 hour. Meanwhile, prepare the frosting.

Make the Frosting:

• Melt the chocolate in the microwave on 50% power. Set aside to cool completely.

  Combine butter, sugar and cocoa in a mixer fitted with the paddle attachment. Paddle until completely smooth. Now paddle in the corn syrup and salt. Remove from the mixer and hand fold in the melted, cooled chocolate.

Assemble the Cake:

• To assemble the cake, spread almost all of frosting over the cake and decorate with a spatula.
• Refrigerate for 2 hours to set. Run a warm knife around the sides of pan and release.
• Decorate with more of the frosting if you like and/or edible flowers.

Make the Sponge Cake:

• Preheat the oven to 180°C (356°F).
• Beat the eggs with the sugar until light and fluffy. Gradually add the softened butter.
• In a separate bowl, mix the flour with baking powder, then add to the egg mixture. Beat on low speed until just combined.
• Pour the batter into an 18 cm (7-inch) ring mold and bake for 10–15 minutes, or until golden and set. Let cool completely.
• Once cooled, remove from the mold and carefully slice the sponge into two even layers.

Prepare the Soaking Syrup:

• Mix the cream (or milk), condensed milk, and Baileys together.
• Place the first sponge layer into a 20–23 cm (8–9 inch) ring mold or adjustable cake ring (the sponge should be slightly smaller than the mold). Soak it with half the syrup.

Make the Mousse:

• In a bowl, beat the softened butter with condensed milk until smooth.
• Dissolve the instant coffee in 2–3 tbsp hot water; set aside.
• In a small saucepan, combine the sugar and water. Bring to a boil, then reduce heat and simmer for 11 minutes. Meanwhile, soak the gelatin in cold water to bloom.
• After 11 minutes, begin whipping the egg whites to stiff peaks. Continue simmering the syrup for another 6–7 minutes, or until it bubbles vigorously (total cooking time ~18 minutes).
• Slowly pour the hot syrup into the whipped egg whites while continuing to beat on high speed. Continue whipping until the meringue cools slightly.
• Melt the bloomed gelatin and add it to the meringue while mixing on low speed.
• Gradually fold the butter-condensed milk mixture into the meringue.
• Divide the mousse mixture into two portions. Add the dissolved coffee to one half and stir to combine.

Assemble the Cake:

• Pour the coffee-flavored mousse over the soaked sponge layer in the mold. Refrigerate for 10–15 minutes, or until set.
• Place the second sponge layer on top, soak with the remaining syrup, and pour over the plain white mousse. Refrigerate for 3–4 hours, or until fully set.

For the Glaze:

• Break the chocolate into pieces and combine with butter in a heatproof bowl. Melt over a water bath (or gently in the microwave).
• Stir in the heavy cream until smooth. Let the glaze cool slightly before using.

Finish the Cake:

• Remove the chilled cake from the mold. Pour the glaze over the top, allowing it to drip slightly down the sides. Decorate as desired.

Prepare the Fudge Cake:

• Preheat the oven to 170°C (330°F).
• Grease 8 soufflé or dariole molds. This recipe can also be made as a 26 cm (10 inch) round fudge cake.
• Into a large bowl, sift all the dry ingredients. Mix to combine.
• In a double saucepan or a bowl placed over a saucepan of simmering water, gently melt the chocolate and butter. Stir until combined and glossy.

  Cool slightly (5 to 10 minutes).
• Add eggs, condensed milk and yoghurt to the chocolate mixture. Stir well to combine.
• Make a well in the center of the dry ingredients. Gradually pour in the chocolate mixture, stirring until just combined.
• Pour into the prepared moulds and cook for 20 minutes until the top of the cake is firm to the touch. The inside of the cake should be slightly gooey.

Prepare the Mixed Berry Coulis:

• To prepare the mixed berry coulis, place the berries in a food processor or blender. Add the sifted icing sugar, blend until smooth. Strain through a sieve.

Assemble:

• Carefully remove the cakes from their molds and place onto serving plates. Serve with mixed berry coulis and a scoop of vanilla bean ice cream.

• Wash the strawberries, remove the stems, and blend them into a smooth puree using a blender or food processor.
• Transfer the puree to a saucepan, add sugar and lemon juice, and bring to a boil. Simmer for 2-3 minutes, then let cool completely.
• For the cream, combine cold mascarpone and cold heavy cream. Add powdered sugar and vanilla extract, then beat with a mixer until fluffy. The mixture will be liquid at first but will thicken and become airy as you beat it.
• Dip the biscuits in the cooled strawberry sauce and place them in a single layer in a 25×20 cm / 10×8 inch baking dish.
• Spread a layer of cream over the biscuits, then add another layer of soaked savoiardi.
• Finish with a thin layer of cream on top. Use a piping bag to decorate with the remaining cream.
• Refrigerate for a few hours to allow the flavors to meld.
• Decorate with fresh strawberries and serve.

Make the Almond Sponge Cake:

• Preheat the oven to 160°C (320°F). Grease a 20 cm (8-inch) cake mold and dust it lightly with powdered sugar.
• Sift almond flour and powdered sugar together.
• In a clean bowl, beat the egg whites until stiff peaks form, gradually adding the 50 g (1/4 cup) of granulated sugar.
• Gently fold the sifted almond flour mixture into the beaten egg whites using a spatula.
• Pour the batter into the prepared mold and smooth the surface. Sprinkle a little extra powdered sugar on top—this will help keep the cake soft inside and slightly crisp outside.
• Bake for 20 minutes or until lightly golden. Let the cake cool completely before removing it from the mold.

Prepare the Yogurt Mousse:

• Soak the gelatin in 50 ml of water and let it bloom for 5–10 minutes.
• Heat 250 ml (1 cup) of the heavy cream in a small saucepan. Add the bloomed gelatin and stir until completely dissolved. Let cool to room temperature.
• In a separate bowl, whip the remaining 250 ml of heavy cream with the powdered sugar and vanilla extract until soft peaks form.
• Add the Greek yogurt and gently fold to maintain the mousse's light texture.
• Pour in the cooled gelatin mixture and fold until fully incorporated.
• Place the almond sponge cake back into the cleaned mold or a cake ring. Pour the mousse over the cake, cover with plastic wrap, and refrigerate for at least 50 minutes or until set.

Make the Orange Jelly:

• Combine the orange juice, powdered sugar, and gelatin in a small saucepan.
• Heat gently over low heat until the gelatin is fully dissolved. Remove from heat and allow to cool completely.

Assemble the Cake:

• Once the mousse has set, arrange the peach slices on top.
• Gently pour the cooled orange jelly over the fruit.
• Refrigerate the entire cake for at least 1 hour, or until the jelly layer is firm.

• Lay out the phyllo sheets individually on a surface and let them dry thoroughly for about 2 hours. Once dry, crumble them into coarse pieces and transfer them to a large bowl. Set aside.
• Preheat oven to 160°C/ 320°F, at convection mode.
• Prepare the oranges: Poke the surface of 2 oranges with a fork. Place them in a saucepan with water and simmer over medium heat until very soft. Once tender, remove them from the heat and let them cool.

  Note: You will use a total of 4 oranges for this recipe — 2 for puréeing and 2 for juicing later.
• Once the oranges are cool, squeeze out as much juice as possible and set it aside. Then, blend the oranges into a smooth purée using a food processor.
• In a large bowl, whisk together the eggs and granulated sugar until the mixture is light and pale. Add the strained yogurt, sunflower oil, baking soda, baking powder, vanilla extract, orange blossom water, and the orange purée. Mix well.
• Squeeze the juice from the remaining 2 oranges and add it to the bowl, stirring to combine.
• Toast the slivered almonds in a small pan over medium to high heat until golden brown. Once toasted, add them to the bowl with the rest of the mixture.
• Gradually fold in the crumbled phyllo dough using a spatula, ensuring everything is well combined. The mixture should be thick but evenly moistened.
• Grease and flour a rectangular baking pan (approximately 34x25cm / 13x10in). Pour the mixture into the pan and spread it evenly.
• Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy. Remove from the oven and let it cool.

For the syrup:

• In a small saucepan over medium-low heat, combine the water, granulated sugar, cinnamon stick, and the reserved orange juice. Bring to a boil, then reduce heat and simmer for 1-2 minutes until the syrup thickens slightly.
• Once the pie has cooled slightly, use a knife to lightly score the surface of the pie. This will help the syrup soak in better. Pour the warm syrup over the cooled pie, allowing it to soak in.

  Allow the pie to rest for at least 30 minutes to absorb the syrup fully.

For serving:

• Cut the pie into pieces and serve with a scoop of ice cream, if desired. The texture should be moist but not soggy, with a crisp golden top.

• Preheat the oven to 180°C (360°F).
• Grease a 22–24 cm (8–9 inch) round baking dish with butter and lightly dust it with flour.
• In a mixing bowl, whisk the eggs, sugar, and vanilla extract until well combined.
• Add flour and mix until smooth.
• Gradually pour in the milk and cream, mixing until the batter is fully blended.
• Spread the pitted cherries evenly in the prepared baking dish. Here's a guide on how to pit cherries fast & efficient.
• Pour the batter over the cherries and bake for about 30-45 minutes (or until golden and set in the center).

• Preheat the oven to 175°C/ 345°F, at convection mode.

For the cake:

• In a mixer bowl, beat the egg yolks with half of the sugar (100 g or 1/2 cup) on medium speed until light and fluffy.
• Add the sunflower oil, self-raising flour, and baking powder, and mix until the batter is well combined. Transfer the mixture to a separate bowl and set aside.
• Clean the mixer bowl thoroughly. Add the egg whites and beat until soft peaks form. Gradually add the remaining 100 g sugar (1/2 cup), beating until glossy and stiff.
• Gently fold the meringue into the flour mixture with a spatula, being careful not to deflate the batter.
• Butter and flour two 20 cm (8 in) round cake pans with removable bases and line them with parchment paper. Fill the pans with the batter.
• Bake for 15 minutes, then lower the temperature to 162°C (324°F) and continue baking for another 35-40 minutes , or until a skewer comes out clean.
• Once the cakes are done, remove them from the oven and let them cool completely.

For the raspberry cream:

• In a food processor, blend the sugar and raspberries until smooth, then set aside.
• In a clean mixer bowl, whip the heavy cream until it starts to thicken. Add the raspberry mixture and continue beating until a firm whipped cream is formed.

For the assembly:

• Using a straight knife, trim the top of one cake to level it, then place it on a serving platter. Spread a layer of raspberry jam, followed by some raspberry cream and fresh raspberries.
• Place the other cake on top and beautifully decorate the entire surface with the raspberry cream.
• Refrigerate the cake for 2 hours to chill well, then serve.

• Starter: In a small bowl, dissolve the yeast in warm milk. Add sugar and flour, mix well, cover with a towel, and let it sit in a warm place for about 15 minutes until bubbly.
• Dough: In a large bowl, beat the egg yolks, whole eggs, sugar, and vanilla sugar until light and fluffy. Stir in the cream, salt, and lemon zest (if using). Mix until smooth.
• Add the risen starter to the egg mixture and mix well. Gradually add the flour, kneading as you go. The dough should be soft and slightly sticky.
• Knead the softened butter into the dough a little at a time. Once fully incorporated, cover the bowl with plastic wrap or a clean towel and let rise in a warm place for 2 hours, or until doubled in size.
• Punch down the dough (lightly oil your hands if needed). Gently knead in the raisins and candied fruit.
• Divide the dough into 3 parts and shape each part into a ball.
• Place into greased paper molds or baking pans. Cover loosely and let rise for another 30–60 minutes, until the dough reaches the top of the molds.
• Preheat the oven to 180°C / 356°F. Bake the breads for 35–40 minutes, or until golden brown and a skewer inserted into the center comes out clean. If the tops brown too quickly, tent them with foil.
• Let the breads cool, then decorate with glaze.
• Glaze: Combine the egg white and sugar in a heatproof bowl and place over a pot of simmering water (double boiler).
• Stir constantly until the sugar fully dissolves (don’t let the bowl touch the water).
• Remove from heat and beat with a hand mixer until stiff peaks form. Add lemon juice while mixing to stabilize the glaze.
• Spread over the cooled bread and decorate as desired (sprinkles, nuts, dried fruit, etc.).