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Desserts deserve to play dress up! 🍫✨😋
MetDaan Cakes
15K reactions · 134 shares | Ad | Apricot Roses Recipe 🤍🍑 A simple yet impressive pastry that delights with its beautiful rose shape and fruity apricot flavor. Perfect for a quick dessert or a sweet treat! 🥰 📝 Ingredients (makes approx. 6 roses): • 1 sheet of puff pastry (approx. 275 g) • 3–4 tbsp apricot jam • 1 can of apricot halves (drained weight approx. 240 g) • 1 egg yolk • Powdered sugar (for dusting) • 6 muffin liners (paper liners recommended to prevent sticking) 🤍 Instructions: 1. Roll out the puff pastry on your work surface. Cut six equal strips (about 6 cm wide) from the shorter side of the pastry. 2. Spread a thin layer of apricot jam on each strip. Drain the apricot halves and cut each half into two smaller slices. Arrange the apricot slices along the top edge of the strips so that they slightly overlap the edge. 3. Fold the bottom half of each strip over the apricots, leaving the upper part of the slices visible. Gently roll each strip from one end to the other to form a rose shape. 4. Place the rolled roses into paper muffin liners to avoid sticking while baking. Brush the visible pastry edges with egg yolk. 5. Bake the roses in a preheated oven at 200°C (400°F) for about 20–25 minutes on the middle rack, until golden brown and fully baked. 6. Let the roses cool completely and dust them with powdered sugar before serving. Enjoy! 🤍 | Food with Style | Facebook
3.3K reactions · 63 shares | Ad | Delicious Amandine Bourdaloue Recipe 🤍 Delicate French pear and almond tartelettes. Buttery, aromatic, and perfect for special occasions. Enjoy baking! 🥰 📝 Ingredients (Makes approx. 8 tartelettes, 8 cm in diameter) Shortcrust Pastry (Pâte sucrée) • 200 g all-purpose flour (1⅔ cups) • 75 g powdered sugar (⅔ cup) • 25 g ground almonds (¼ cup) • 1 pinch of salt • 1 large egg yolk • 110 g cold butter, cubed (½ cup minus 1 tbsp) • 1–2 tsp ice-cold water (only if the dough feels too dry) Almond Cream (Frangipane) • 75 g soft butter (⅓ cup) • 75 g sugar (⅓ cup + 1 tsp) • 1 egg • 75 g ground almonds (¾ cup) • 1 tsp flour • 1 tsp vanilla extract Topping • 3–4 fresh, ripe pears • Sliced almonds • Apricot jam or maple syrup, for glazing 1. (Pastry) Combine flour, powdered sugar, ground almonds, and salt. Rub in the cold butter using your fingertips or a pastry cutter until the mixture is sandy and crumbly. Add the egg yolk and knead quickly. If the dough is too dry, add 1 tsp of cold water (possibly a second). Do not overwork. Shape into a flat disc, wrap in plastic, and chill for at least 1 hour. 2. Roll out the dough to about 3 mm thickness. Line 8 tartlet tins (8 cm Ø) and prick the base with a fork. Chill the lined tins for 30 minutes. Preheat oven to 170 °C (340 °F), top and bottom heat. 3. (Topping) Peel, halve, and core the pears. Trim the tips and, if desired, slice thinly to fan them out. Use immediately. 4. (Frangipane) Cream the butter and sugar until light and fluffy. Beat in the egg, then mix in ground almonds, flour, and vanilla extract. 5. Spoon the frangipane evenly into the tartlet shells (don’t overfill!). Arrange the pear slices on top and sprinkle the edges with sliced almonds. Bake for approx. 35 minutes at 170 °C (340 °F), or until golden. 6. Let cool slightly, then brush with warm apricot jam or maple syrup. Note: Make sure to distribute the frangipane evenly and avoid overfilling — it may overflow during baking. Tip: Use non-stick tartlet tins with removable bases for easy release and neat edges. These tartelettes are a true French classic — with a crisp pastry, soft almond cream, and sweet pears. 🤍 | Food with Style | Facebook
173K views · 2.8K reactions | Soft, fluffy, and custardy vanilla cake with fresh orange zest, a hint of rum, and toasted almonds for a delicate crunch🍊 It bakes into three distinct layers—a flan-like base, a creamy center, and a light, golden sponge top. Served with crème anglaise, it’s the kind of dessert that feels effortless but tastes like something special💛 Hope you enjoy! Vanilla almond cake: 500g milk 1 vanilla pod, scraped 4 eggs, separated 150g sugar 12g vanilla extract (2 tsps.) 15g rum (can be replaced with water) 5g orange blossom water (optional) 1 orange zest 120g unsalted butter, melted to 50C 120g all-purpose flour 2.2g salt 30g flaked almonds 10g pearl sugar (optional) Icing sugar for dusting on top 1. Place the milk and vanilla pod in a saucepan and bring to a simmer. Remove from heat and let it infuse for at least an hour before straining. 2. In a large bowl, whisk the egg yolks and sugar together until light and fluffy. 3. Add the vanilla extract, rum, orange blossom water and orange zest and mix well. 4. Add the melted butter in two times, whisking well after each addition. 5. Sift in the flour and whisk just until combined. 6. Gradually add the strained vanilla milk to the mixture, whisking well to ensure a smooth batter. 7. In a separate bowl, beat the egg whites and salt until stiff peaks form. 8. Fold the meringue into the mixture in 3 times, gently breaking the meringue with a rubber spatula. The batter will be thin, and small lumps of meringue floating on top are normal—this helps create the distinct layers. 9. Pour the batter into a 9-inch pan with a removable bottom (or springform), lined with parchment paper. Sprinkle flaked almonds and pearl sugar on top. Bake at 160°C for 35 minutes until golden brown. 10. Let the cake cool completely, then refrigerate for at least 2 hours before slicing. Dust the the cake with icing sugar and grate fresh orange zest on top. Crème anglaise recipe’s in the comment ⬇️ #vanillacake #almond #orange #cakerecipe #cakevideo #baking | Soohyun Lee | Facebook
398K views · 38K reactions | Italian Almond Ricotta Cake ✨ Super moist and fragrant, it's definitely one of my favourite cakes ever! Ingredients: 3 eggs 250 g ricotta cheese (1 cup) 200 g almond flour (2 cups) 130 g sugar (1/2 cup + 2.5 tbsp) 75 g butter (1/3 cup) Lemon zest to taste 1 tsp vanilla extract Instructions: 1. Prepare ingredients by separating the eggs, placing the yolks in one bowl and the whites in another. 2. In a large mixing bowl, whisk together the egg yolks and sugar until the mixture becomes creamy and pale. 3. Add the ricotta cheese, softened butter, vanilla extract, and lemon zest to the yolk-sugar mixture. Mix until all the ingredients are well combined and smooth. 4. Gradually mix in the almond flour, ensuring it's evenly distributed throughout the batter. 5. In a separate bowl, whip the egg whites until stiff peaks form. 6. Gently fold the whipped egg whites into the almond-ricotta batter, being careful not to deflate the mixture. 7. Grease a 8-inch (20 cm) cake pan and line the bottom with parchment paper. 8. Pour the batter into the prepared cake pan and smooth the top. Sprinkle almond flakes evenly over the top of the batter. 9. Place the cake in the preheated oven at 350°F (180°C) and bake for about 50 minutes. 10. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your delicious flourless almond ricotta cake! 🏷️ #flourless #dessert #almondcake #italianrecipes #easyrecipes | Giulia Ardizzone | Royel Otis · I Wanna Dance With You
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