Sometimes the summer makes me dizzy but not because of the heat but of the vast of fruits that the summer has to offer. I am overwhelmed by all the fruits that are popping up at the stalls of the farmers' market. Raspberries, blackberries, red and black currants make suddenly their appearances in my parents' garden as well and I steel baskets of berries from the garden in order to create delicious summer cakes.
During my last Paris visit, I had the most delicious raspberry cake from the beautiful patisserie salon de thé Carette. The raspberry cake was incredible beautiful arranged that I almost did not want to eat it. The cake was incredible delicious as well and I wanted to recreate this delicate cake.
The cake consists of a crispy sablé bottom, a thin layer of raspberry jam, a kaffir lime mousse (Carette used a lavender cream) and lots of raspberries. It is such a wonderful light cake that is the perfect summer treat.




Makes 6 petite cakes

SABLE BRETON

  • 75 g / 5 1/2 tablespoons unsalted butter
  • 75 g / 6 tablespoons granulated sugar
  • 30 g egg yolks / equals egg yolks of 2 medium sized eggs
  • 100 g / 1 cup pastry flour
  • 2 g / 1/2 teaspoon baking powder
  • 1 pinch of salt
  • Preheat the oven to 175 °C / 347 °F. 
  • Line a baking sheet with parchment paper.
  • Place the softened butter and the sugar in a bowl and mix well. 
  • Add half of the egg yolks to the butter mixture and stir well. Add the rest of the yolks and mix well again. 
  • Mix flour, baking powder and salt in a separate bowl. 
  • Add the flour mixture to the butter mixture. Mix until the dough comes together. 
  • Place the dough onto the baking sheet and roll out the dough to a 22 cm x 22 cm / 9 inches x 9 inches square. 
  • Bake the sablé for 15 minutes. Remove from the oven. Cut the sablé into 6,5 cm / 2,5 inches squares. 
  • Bake the squares for another 5 minutes or until golden in color. 

KAFFIR LIME MOUSSE 

  • 5 kaffir lime leaves, dried
  • 55 g / 3 tablespoons heavy cream
  • 10 g / 1 tablespoon granulated sugar
  • 15 g egg yolk / equals egg yolk of 1 medium sized egg
  • 1 sheet (1,5 g) gelatin 
  • 5 ml / 1 teaspoon lemon juice
  • 65 g / 3 tablespoons heavy cream
  • Place the kaffir leaves, heavy cream and sugar in a saucepan. Bring it almost to a boil. Set the saucepan aside. Cover the saucepan with a lid and let it steep for 10 minutes. 
  • Remove the kaffir leaves and bring the mixture almost to a boil again. 
  • Place the egg yolk in a small bowl. Pour half of the kaffir mixture to the egg yolk and mix well. Pour the mixture back to the saucepan and heat the mixture until it has reached 84 °C / 183 F°. Remove from the heat, add the gelatin and the lemon juice and stir well. 
  • Pour the mixture through a sieve into a clean bowl and let it cool to room temperature. 
  • Whip the heavy cream until creamy. Fold the whipped cream into the mixture. 
  • Fill the lime mousse into a piping bag fitted with a round nozzle. 
  • Refrigerate the mousse for at least one hour. 

ASSEMBLING

  • 50 g / 2 1/2 tablespoons raspberry jam
  • 300 g / 2 1/3 cups fresh raspberries
  • Powdered sugar
  • Mint leaves
  • Place a circle of about 5 raspberries on top of each sablé square. 
  • Place a dollop of raspberry jam in the middle of each raspberry circle. Then pipe the lime mousse on top of the raspberry jam. Cover the lime mousse with raspberries. Sprinkle the raspberries and corners of the sable squares with powdered sugar. Decorate each cake with a mint leaf. 
  • I recommend eating the cakes within an hour or two after assembling the cakes since the sablé bottoms lose their crispiness over time. 



Ever since I discovered financiers a few years ago, I make these petite cakes on a regular basis. Financiers are such delicious cakes that are very simple to make and made in no time. They are also a good way to to use up leftover egg whites which I happen to have all the time in the fridge. I like making different kinds of financiers such as my hazelnut financiers. The recipe that I want to share with you today is a fancy financier version. I topped the little vanilla flavored cakes with a fruit mousse. I love this financier version a lot and it taste - of course - delicious, too.
I wish I could tell you that this genius cake idea is mine but it is not. A while ago, I had the opportunity to work in a Michelin restaurant and among others, these financiers were served as petit fours before the dessert course. I thought this was such a brilliant idea and it looked so pretty that I had to recreate this myself. The financiers in the restaurant were glazed with a fondant icing which I think is not necessary because the financiers are sweet enough and no extra sweetness is needed. And the financiers were decorated with red currants which I replaced with mint leaves.



I think these financiers are such wonderful petit fours. If you crave just a little sweet something and do not want an entire slice of cake in the afternoon this is such a lovely alternative.
You can top the financiers with different fruit flavored mousses. I made different batches of these financiers that I topped with cassis and strawberry mousse but feel free to use any fruit puree that you like. I imagine that a raspberry mousse topping would taste delicious as well.
The great thing about these financiers is that you make them in advance and freeze the little cakes in an container lined with parchment paper (see my photo below). It takes only about ten minutes to defrost the petite cakes. And voilà, you have a sweet treat at any time or serve these petite cakes for unexpected guests.


Makes 20 small financiers *

VANILLA FINANCIERS

  • 65 g / 4 1/2 tablespoons unsalted butter
  • 65 g / 1/2 cup powdered sugar, sifted
  • 20 g / 3 tablespoons pastry flour
  • 45 g / 1/2 cup almond flour
  • Seeds of 1/2 vanilla bean
  • 65 g egg whites / equals egg whites of two medium sized eggs
  • Preheat the oven to 180 °C / 365 °F.
  • Make the beurre noisette. Place the butter in a saucepan, melt the butter over medium heat and let the butter simmer until the butter turns amber brown. Set aside. 
  • Place the powdered sugar, pastry flour, almond flour and the seeds of the vanilla bean in a medium sized bowl. Mix well.
  • Whisk the the egg whites lightly, add to the flour mixture and stir well. 
  • Add the beurre noisette little by little to the mixture and mix well. 
  • Fill the financier batter into a piping bag and pipe the batter into the financier moulds. 
  • Bake the financier for 10 to 12 minutes or until the edges of the financier are slightly golden in color. 
  • Let the financiers cool. 
* I use this Silikomart financier mould which has the following measurements: 4, 9 cm / 1,9 inches in length / 2, 6 cm / 1 inch in width / 1,1 cm / 0,4 inch in height.

STRAWBERRY / CASSIS / RASPBERRY MOUSSE

  • 25 g / 2 tablespoons heavy cream
  • 15 g / 1/2 ounce white chocolate, chopped
  • 40 g / 3 1/2 tablespoons fruit puree (strawberry, cassis, raspberry)
  • 1 sheet of gelatin (1,5 g), soaked
  • 50 g / 3 tablespoons heavy cream
  • Pour the heavy cream into a saucepan and bring it almost to a boil. Set the saucepan aside, add the white chocolate, fruit puree and gelatin and mix well. 
  • Pour the mixture through a sieve and let it cool to room temperature. 
  • Whip the heavy cream until creamy and fold the heavy cream into the fruit mixture. 
  • Fill the mousse into a piping bag fitted with a round nozzle ( 9 mm / 0,3 inch). Let the mousse chill in the fridge for about one hour. 
  • Pipe three dollops of mousse on each financier and decorate each financier with a mint leave. 
  • Keep the financiers in the fridge until consumption. 
  • The financiers freeze very well, let the little cakes defrost at room temperature for about 10 to 15 minutes. Then keep the financiers in the fridge.


Using herbs is getting more and more popular in patisserie which I think is a great trend. It shows that sweet creations are not only limited to chocolate and other "traditional" sweet flavors; and the patisserie world is thinking more and more out of the box. 
I personally love adding herbs to my cake creations. Last December I made dill and lemon flavoured tartlets which were incredible scrumptious, in particular, the dill mousse. I have been making a basil flavored mousse for years and it tastes delicious. These days I have been playing around with my basil mousse recipe and added mascarpone cheese to the mousse which gives the basil mousse an incredible creamy texture. I cannot even describe in words how delicious this basil mousse is. I paired the basil mousse with a strawberry jelly and crunchy shortcrust. This is a perfect match and it is truly a summer petite gâteaux and the perfect summer dessert for an al fresco dinner.
My decoration for these petite cakes were inspired by elderflowers which I was picking for making cordial a few weeks ago. I infused elderflowers in an Italian meringue and I made little meringues. My decoration was time consuming and might think it is not worth the effort (if you are not that baking crazy as I am), just skip this step and decorate the basil cakes with strawberry halves and basil leaves. It looks just as pretty and of course it taste just as delicious which is  - of course - the most important thing. 
I do not know how I can convince you all, but you must make these delicious basil cakes! If you have never tried a herb infused cake, give this recipe a try. I do promise that you will like the basil mousse cakes. 


Makes 5 to 6 cakes (6 cm / 2.4 inches in diameter)

STRAWBERRY JELLY

  • 125 g / 1/2 cup strawberry puree *
  • 10 g / 1 tablespoon granulated sugar *
  • 1 sheet gelatin (1,5 g), soaked
  • Pour the strawberry puree into a saucepan and heat the puree. Set the saucepan aside, add the gelatin and stir well. 
  • Pour the strawberry mixture into small moulds (I use small silicone muffin moulds), 5 cm / 2 inches in diameter, and freeze the moulds for at least 2 hours. 
* I made my own puree and added 10 g / 1 tablespoon of granulated sugar to the strawberries. If you use a puree without added sugar, you might add about 10 g / 1 tablespoon of sugar (it really depends how sweet you prefer it or how sweet your strawberries are).

SHORTCRUST

  • 50 g / 1/2 cup pastry flour
  • 1 pinch of baking powder
  • 15 g / 1 tablespoon granulated sugar
  • 10 g / 1 tablespoon vanilla sugar
  • 35 g / 2 1/2 tablespoons unsalted butter, cut into cubes
  • Combine all ingredients in a bowl and knead to a dough. Form the dough to a disc, wrap into cling wrap and let the dough rest in the fridge for 30 minutes. 
  • Preheat the oven to 225 °C / 435 °F. 
  • Roll the dough out to 3 mm / 0.1 inch. Cut out 6 cm / 2.4 inches circles with the help of cake rings. 
  • Place the circles on a baking sheet lined with parchment paper. Prick the shortcrust with a fork. Bake the shortcrust circles in cake rings, so the circles keep their shape.
  • Bake the shortcrust for 5 to 7 minutes or until golden in color. 
  • Let the shortcrust bottoms cool completely. 

BASIL MOUSSE

  • 15 g / a little more than 1/2 cup basil leaves
  • 50 g / 3 1/2 tablespoons whole milk
  • 20 g / 1 1/2 tablespoons granulated sugar
  • 1 1/2 sheets gelatin (2,25 g), soaked
  • 100 g / 1/3 cup and 1 tablespoon heavy cream
  • 100 g / 3 1/2 tablespoons mascarpone
  • Place the basil leaves and the milk in a tall bowl and puree the mixture. Pour the basil milk and the sugar into a saucepan and bring it almost to a boil. Set aside, add the soaked gelatin and mix well. Pour the mixture through a sieve and let it cool to room temperature. 
  • Whisk the heavy cream until creamy. Mix the mascarpone creamy. 
  • Add a little bit of the mascarpone to the the basil mixture and mix until well combined. Then add the rest of the mascarpone and stir well again. Fold in the the heavy cream into the basil mascarpone mixture. 
  • Unmould the strawberry jelly cores. 
  • Place the cake rings with the shortcrust bottom on a parchment lined sheet. 
  • Place about one tablespoon of basil mousse onto the shortcrust bottom. Carefully add the strawberry jelly core and fill up the remaining basil mousse.
  • Freeze the basil cakes for at least four hours. 

ASSEMBLING

  • Carefully, remove the cake rings. I use a Bunsen burner in order to remove the rings but you can also dip the sides of the rings in hot water.
  • Place the basil mousse cakes on cake boards. Let the cakes defrost in the fridge. 
  • Before serving the cakes, decorate the cakes. I made meringues that I infused with elderflowers, crumbled the meringues, decorated the middle of each cake with the meringue crumbles and basil leaves. You can decoarte the cakes just with strawberiies halves and basil leaves. 
  • The cakes taste the very best on the day of making because the shortcrust bottom get soft over time. 



Creating new cakes brings me a lot of joy. Turning a cake idea to an actual cake that exceeds my expectations brings me even bigger joy. My Orange Chocolate Tonka Entremet recipe that I want to share with you today, is one of those delicious moments of happiness. The cake consists of a crunchy sablé breton bottom, a dark chocolate mousse, a layer of a creamy orange cream, topped with dollops of tonka milk chocolate mousse and whipped cream and decorated with mint leaves and great yellow cress. It took me many attempts until I was 100 percent satisfied with the cake. There were so many cakes in my freezer that I was afraid of becoming weary of this cake. But no. Every time I took a slice of this chocolate orange entremet out of the freezer and indulged into a slice, I was so so pleased with this cake. The crunchy sablé breton goes so well with the chocolate mousse and orange cream. The tonka flavor of the milk chocolate mousse, the great yellow cress and the mint leaves are an exquisite combinations of flavor. This orange chocolate entremet belongs to my top ten favorite recipes that I have made in my life. I do hope you will enjoy these entremets as much as I do. My next few recipes that I have lined up will be all about summer berries. I am very thrilled about sharing these delicious summer recipes. Stay tuned and happy summer time!



Makes about 8 rectangular cakes

SABLE BRETON

  • 75 g / 5 1/2 tablespoons unsalted butter, soft
  • 75 g / 6 tablespoons granulated sugar
  • 30 g egg yolks / equals 2 egg yolks of medium sized eggs
  • 1 pinch of salt
  • 100 g / 1 cup pastry flour
  • 2 g / 1/2 teaspoon baking powder
  • Preheat the oven to 175 °C / 350 °F.
  • Line a baking sheet with parchment paper. 
  • Place the softened butter and the sugar in a bowl and mix well with a (wooden) spoon. 
  • Add half of the egg yolks to the mixture and mix well. Then add the rest of the egg yolks and stir well again.
  • In a separate bowl. mix salt, pastry flour and baking powder. Add it to the butter-egg mixture and stir well.
  • Transfer the dough to the lined baking sheet. Roll out the dough to a square of 21 cm x 21 cm / 8 inches x 8 inches. 
  • Bake the sable for 12 to 15 minutes or until golden brown in color. While the sable is still hot. Place a cake frame (size 17 cm x 17 cm / 7 inches x 7 inches) onto the sablé. Let the sablé cool completely. Place the sablé onto a board. 

DARK CHOCOLATE MOUSSE

  • 35 g / 2 1/2 tablespoons whole milk
  • 15 g egg yolk / equals egg yolk of a medium sized egg
  • 10 g / 1 tablespoon granulated sugar
  • 80 g / 3 ounces chocolate (70 %), chopped
  • 1 1/3 sheets gelatin (2 g), soaked
  • 135 g / 1/2 cup and 1 tablespoon heavy cream
  • Pour the milk into a medium sized saucepan and heat the milk. 
  • Whisk egg yolk and sugar creamy in a small bowl. Add the hot milk to the egg mixture, stir well and pour the mixture back to the saucepan. Heat the mixture until it has reached the temperature of 82 °C / 179 °F, stir constantly. Remove the saucepan from the heat and add the chocolate and the gelatin. Stir well. Pour the mixture through a sieve into a bowl. Let the chocolate mixture cool to room temperature. 
  • In the meantime, whip the heavy cream until creamy. 
  • Fold the whipped cream into the chocolate mixture. 
  • Pour the chocolate mousse into the baking frame and freeze the mousse for about one hour. 

ORANGE CREAM

  • 85 g eggs / equals 1 1/2 medium sized eggs
  • 20 g / 2 tablespoons granulated sugar
  • 85 ml / 1/3 cup freshly squeezed orange juice
  • Orange peel of one organic orange
  • 3/4 sheet gelatin (1 g), soaked
  • 100 g / 7 tablespoons unsalted butter, cut into cubes and room temperature
  • Place the eggs, sugar. orange juice and orange peel in a heat-proof bowl and mix well. Over a double boiler, heat the mixture until it has reached 84 °C / 183 °F. It takes a while, be patient. :-) Remove from the double boiler and pour the mixture through a sieve into a bowl. Add the gelatin and stir well. Let the orange mixture cool down to about 45 °C / 113 °F. 
  • Add the soft butter cubes and mix well until all ingredients are well combined. 
  • Pour the orange cream over the frozen chocolate mousse. Freeze the cake again for at least 3 hours. 

TONKA MILK CHOCOLATE MOUSSE

  • 25 g / 2 tablespoons heavy cream
  • Tonka bean
  • 35 g / 1 ounce milk chocolate (35 %)
  • 1/2 sheet gelatin (0,75 g), soaked
  • 55 g / 1/4 cup heavy cream
  • Pour the heavy cream (25 g) into a small saucepan and bring the heavy cream almost to a boil. Remove from the heat. Rub a little bit of a tonka bean into the hot milk. Cover the saucepan with a lit and let the tonka bean infuse for about 10 minutes. Pour the heavy milk through a sieve, then pour the infused heavy cream back to the saucepan and heat it again. Remove from the heat, add the chocolate and the gelatin and stir well. Pour the mixture to a bowl and let it cool to room temperature. 
  • Whip the heavy cream until creamy. Fold the heavy cream into the chocolate mixture. 
  • Fill the tonka chocolate mousse into a piping bag fitted with a round nozzle ( 9 mm / 1/2 inch in diameter). Let the mousse chill in the fridge for at least one hour. You can prepare the mousse a day in advance as well. 

ASSEMBLING

  • 50 g / 3 tablespoons heavy cream
  • Small mint leaves
  • Great yellow cress
  • Whip the cream to stiff peaks. You can add some stabilizer to the whipped cream, if you like. Fill the whipped cream into a piping bag fitted with a small round nozzle ( 3mm / 0.1 inch in diameter). Keep the piping bag in the fridge
  • Remove the cake frame. Let the cake defrost for about 30 minutes at room temperature since it is easier to cut the cake into slices. 
  • Cut the cake into rectangles. I cut the cakes into 7,5 cm x 4,5 cm / 3 inches x 1,8 inches rectangles. 
  • Pipe dollops of tonka mousse and whipped cream onto the entremets. Decorate the rectangles with mint leaves and great yellow cress. 
  • Keep the cakes in the fridge until consumption. The cakes taste the very best on the day of assembling since the sable bottom get soft over time. 



There are so many cake ideas floating around my head at the moment. I am loving the burst of creativity. The hardest thing about it, is finding the time to implement all my cake ideas into cakes. And of course sharing the recipes with you on my blog.
Today I want to share with you a petite gâteau that involves strawberry, rhubarb and vanilla flavors. I think, no I know, the flavors are very classic combinations but there are always new ways how to combine the flavors and textures. For my latest cake creation, I made a strawberry rhubarb compote which I filled in baked tartlet shells. I topped the tart shells with a strawberry mousse hemispheres with a vanilla cream surprise in the middle. It takes a little bit of time to prepare these little delicate cakes but it is worth every minute of preparation.
My strawberry rhubarb cakes are a wonderful and delicious way to welcome the summer time.
Happy 1st of June, my dearest readers!



Makes 8 to 10 little cakes ( 7 cm / 2.75 inches)

RHUBARB STRAWBERRY COMPOTE

  • 245 g / 2 1/2 cups rhubarb, trimmed and cut into 1 cm / 1/2 inch chunks
  • 190 g / 1 cup strawberries, hulled and halved
  • 15 ml / 1 tablespoon lemon juice
  • 30 g / 2 1/2 tabelspoons granulated sugar
  • 15 g / 1 1/2 tablespoons cornstarch
  • Place the rhubarb, strawberries, lemon juice and granulated sugar in a saucepan. Let it simmer over medium heat; stir occasionally. When the rhubarb is tender, remove the saucepan from the heat.
  • Dissolve the corn starch in a little bit of cold water. Add the dissolved corn starch to the compote and stir well. 
  • Let the compote cool to room temperature, transfer into a jar and keep it in the fridge up to four days. 

VANILLA CREAM

  • 85 g / 1/3 cup whole milk
  • 1/2 vanilla bean
  • 30 g egg yolks / equals 2 egg yolks of 2 medium sized eggs
  • 25 g / 2 tablespoons granulated sugar
  • 10 g / 1/2 tablespoon unsalted butter
  • Pour the milk into a medium sized saucepan. 
  • Split the vanilla pod lengthwise and scrape out the seeds (use the tip of your knife or the dull side of the knife). 
  • Add the vanilla seeds and the empty vanilla pod to the milk. Bring the milk to a boil and set aside. Remove the empty vanilla pod. 
  • Place the egg yolks and granulated sugar in a bowl and whisk well. Pour the hot vanilla milk to the egg mixture and stir well. Pour the mixture back to the saucepan. Heat the milk over medium heat and let it simmer for one minute until it thickens up. Remove from the heat; stir in the butter and mix well. Pour the vanilla cream through a sieve.
  • Place small hemisphere moulds (3 cm / 1 inch in diameter) on a board. Evenly distribute the vanilla cream into the moulds. Freeze the moulds for at least two hours. 

STRAWBERRY MOUSSE

  • 100 g / 1 /3 cup and 1 tablespoon heavy cream
  • 50 g / 2 ounces white chocolate, finely chopped
  • 150 g / 2/3 cup strawberry purée *
  • 4 sheets gelatin ( 6 g), soaked
  • 200 g / 3/4 cup and 1 tablespoon heavy cream
  • Pour the heavy cream into a medium sized saucepan and bring it almost to a boil. Remove the saucepan from the heat. Add the white chocolate and mix well until the chocolate is melted. Add the strawberry purée and gelatin and stir until well combined. Pour the strawberry mixture through a sieve into a big bowl. Let the mixture cool to room temperature. 
  • In the meantime, whip the heavy cream until creamy. 
  • Fold the heavy cream into the strawberry mixture. 
  • Unmould the frozen vanilla hemispheres. Assemble two vanilla halves in order to create a sphere. 
  • Place hemisphere moulds (7 cm / 2.75 inches in diameter) on a board. Fill the moulds 2/3 with the strawberry mousse. Gently press a vanilla sphere into the mousse and add more strawberry mousse and level the surface out. 
  • Place the moulds in the freezer for at least 4 hours. 
* I make my own strawberry purée and I add 10 % sugar to the purée. If you use purée without any sugar, you might add a little bit of sugar (about 15 g /1 tablespoon) to the purée.

TART SHELLS

  • My tart shell recipe is here which is a recipe by Cheryl Koh. I have written here a blog post about my tips on making tart shells. 
  • You can make the tart shells in advance. In fact, I always a few tart shells on hand which I keep in an air-tight container. 
  • You need 7 cm / 2.75 inches tart shells. 

GLAZE

  • 55 ml /  1/4 cup water
  • 25 g / 2 tablespoons granulated sugar
  • 55 g / 2 1/2 tablespoons glucose
  • 35 g / 2 tablespoons crème doublealternative heavy cream
  • 50 g / 2 ounces white chocolate, finely chopped
  • 2 2/3 sheets gelatin (4 g), soaked
  • Red food coloring, optional
  • Add water, granulated sugar and glucose in a medium sized saucepan. Bring the mixture almost a boil, remove from the heat. Add the crème double and the white chocolate and mix until well incorporated. Add the gelatin and mix well again. If you want to have a pink glaze , add one or two drops of red food coloring and mix well. Pour the glaze through a sieve. 
  • Pour the glaze into a jar and let it cool to room temperature. Cover the jar with a lid and store it in the fridge. You can keep the glaze in the fridge up to five days. 

ASSEMBLING

  • Pistachios, chopped
  • Fill the tartlet shells with the rhubarb strawberry compote. 
  • Place the glaze into a pot and gently reheat the glaze. When glazing the mousse cakes, the glaze should have the temperature around 35 °C / 95 °F. 
  • Unmould the strawberry vanilla mousse cakes. Place the frozen cakes on a wire rack (place a deep plate under the wire rack in order to catch the excess glaze). Pour the glaze over the frozen mousse cakes. It is important that the cakes are frozen and the glaze is not too hot. 
  • Decorate the lower part of the mousse cakes with chopped pistachios.
  • Carefully place the glazed mousse cakes onto the tartlets. Place each cake on a cake board and let the cakes defrost in the fridge. 
  • Consume the cake on the day of assembling since the tart shells get soft over time. 
  • Bon appetit.