New recipes

Desert cake Valentine’s Day

Desert cake Valentine’s Day

For the top: whisk the egg whites with a pinch of salt, gradually add the sugar and the yolks. Then add the walnuts, flour and baking powder, mixing from here with a spatula, lightly, to keep the composition aerated. Pour half of the composition into a heart-shaped baking dish prepared with baking sheet. Bake on low to medium heat for about 10 minutes, until lightly browned. Remove to a tray, then bake the other half of the composition.

For the syrup, boil the water with the sugar for 5-7 minutes, then remove from the heat, leave to cool and add the rum essence.

For the cream: put the yolk, cold milk, sugar, flour in a saucepan. Boil over low heat until thickened, remove from heat and add raspberries. I had frozen raspberries this summer, and today I added it so cold to the hot cream, it melted and mixed well. Stir and allow to cool. After that, add the butter and beat a little more with the mixer until it becomes slightly creamy.

While they are all cooling, prepare the decorations: melt the chocolates on a steam bath in different bowls. Then fill the pockets with them. Draw hearts on a baking paper and various letters, I wrote "Love", you can write what you like. Place in the freezer until the cake is decorated.

Decoration and assembly: Syrup the first cake top, add and level the cream, sprinkle with a little melted milk chocolate, place the next countertop, which is syruped with a brush, so as not to soften it too much. Put the cake in the softer whipped cream. The remaining cream is mixed with the remaining chocolates, if you find the mixture sticky at first, don't be scared, keep stirring until it becomes creamy. With this cream I made some roses on the cake. It is decorated with previously made hearts (which I supported with toothpicks), but also with chocolate candies and commercial sugar hearts.

Gates: 8

Baking time: 10 minutes each countertop;

Preparation time: 2h

Good appetite!

If you liked my recipe, you can also find it on my blog:

Irina Elena Apostol

Pastry chef. Senior trainer & owner artdessert cake laboratory.

With over 15 years of experience as a confectioner and decorator, Irina Elena Apostol is the person who managed to turn the mastery of making cakes into a certain art. Following a family tradition, he perfected his passion for traditional sweets, transforming them into true miracles both in composition and appearance. Having in his personal portfolio several diplomas of specialization and improvement in making, modeling and decorating cakes, he can turn any idea into a unique, spectacular cake, without compromising on flavor. And that's because the main advantages of its cakes are the natural ingredients, the quality and the freshness! And because he wants this beautiful passion to be passed on, he has successfully completed the qualification courses as a trainer, thus being able to organize training sessions for those who want to know the secrets of this sweet business. Last but not least, Irina Elena Apostol was elected in 2015 ambassador modecoc (modecor italy is one of the largest manufacturers of utensils, decorations and raw materials for confectionery) in Romania, and together with Italian specialists to hold profile courses and to present their innovations and top products. However, his real business card is the cakes and pies prepared every day so we invite you to the confectionery to discover the taste of his desserts!

The list can continue with the international awards and recognitions obtained:
Excellence Award -
Taste for Exotic Cake at GastroPan - 2017

Excellence Award -
Creation in Sugar Paste at Gastro Pan-themed "Cinema" - 2017

Tort valentine's day

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Jennifer Lopez posed sexy for Valentine's Day

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A series of concerts on the occasion of Valentine's Day will take place in the Capital this week. Stefan Banica Jr., Simplu & ampCRBL, Suie Paparude and Morandi will perform, [..]

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Tort Valentines Pure Love

Select the weight / composition before ordering the desired product

For the compositions Bezea, Carrot cake, Emoke, Jamaica, Mosaic and Silvia, the price is 93 lei / kg
The cake can vary by +/- 300 grams

cocoa syrup top, chocolate cream, diplomat cream, peanut krantz, roll sheet, decorated with sugar paste

3 sheets of meringue, butter cream with cocoa, roll sheet, decorated with sugar paste

concentrated cocoa top, cold vanilla cream mixture, chocolate cream, whipped cream and nes, roll sheet, decorated with sugar paste

roll sheet, diplomat cream with pineapple from compote, decorated with sugar paste

cocoa syrup countertop, chocolate cream, roll sheet, diplomat cream with nes, diplomat cream with pineapple compote, roulade sheet, decorated with sugar paste

walnut leaf, mascarpone cream, roll sheet, decorated with sugar paste

syrupy cocoa top, two layers of chocolate cream and cherries in alcohol, roll sheet, and in the middle, diplomat cream with compote peach, decorated with sugar paste

6 sheets of cocoa roll, milk chocolate cream, decorated with sugar paste

syrupy cocoa top, chocolate cream and cherries in alcohol, tiramisu cream with nes and chopped walnuts, roll sheet, decorated with sugar paste

roll sheet, cream offers with chocolate, butter and rum flavor, decorated with sugar paste

cocoa top syrup with burnt sugar syrup, chocolate cream, roll sheet, decorated with sugar paste

roll sheet, cream offers with chocolate, butter and candied orange peel, roll sheet, decorated with sugar paste

syrupy cocoa top, chocolate cream, fine paste with hazelnuts and caramelized peanuts, whipped cream and cherries in alcohol, roll sheet, decorated with sugar paste

roll sheet, chocolate cream, cream with apricot and whipped cream filling, decorated with sugar paste

syrupy cocoa top, chocolate cream, cold vanilla cream with peach compote, roll sheet, decorated with sugar paste

7 rolls, chocolate cream and rum flavor, decorated with sugar paste

walnut leaf, cocoa butter cream, roll sheet, decorated with sugar paste

cocoa syrup top, diplomat cream with cherries in alcohol, diplomat cream with cocoa and cherries in alcohol, roll sheet, decorated with sugar paste

7 sweet recipes for «Valentine's Day»

We have a few more days and we celebrate "Valentine's Day"! Don't know how to amaze your Valentine's Day lover? How about a delicious gastronomic surprise? "Love passes through the stomach", so sweeten it with a romantic dessert and you will conquer it forever. Our readers, who have sent, over time, recipes to [email protected] teach you what to Prepare a heart-shaped cake or muffins, frozen with strawberries or a burnt sugar cream with apples.

Ingredients for the 2 sponge cakes: 12 eggs, 12 tablespoons flour, a pinch of salt, 12 tablespoons sugar, 2 tablespoons cocoa, spices and essence. Preparation: Rub the yolks well with a pinch of salt, and beat the egg whites well with the sugar. These two compositions are mixed and the flour, spices and essence are added. In a tray greased with oil and lined with flour put half of this composition, and in the other add the 2 tablespoons of cocoa.

Place the other half in the greased and lined tray and place in the preheated oven for a maximum of 35 minutes. During this time, make the cream from: 500 ml liquid cream, 200 gr. milk chocolate and 300 gr. dark chocolate.

Break the chocolate and put liquid cream on it and simmer until it becomes a cream. Leave to cool, and then cut the sponge cakes and join the slices like this: a white slice, a cocoa one, and between them the cream and so on until you finish the two sponge cakes. With the remaining cream, coat the whole cake and then decorate it to your liking. I chose strawberries and grapes. (Daniela Butnaru)

Ingredients: Top: 6 eggs, 300 g sugar, 6 tablespoons oil, 180 g flour, 1 baking powder, 2 tablespoons full of cocoa. Preparation: Beat the egg whites hard, then gradually add the sugar, mixing until melted, add the yolks one by one, then slowly the oil and then the flour mixed and sifted with baking powder and cocoa. Bake 3 sheets (I have a special baking form for the heart or it can be cut from the round shape). Coconut cream: 3 quality white chocolates, 400 ml liquid cream, 100 g coconut.

Melt the chocolate with 200 ml of whipped cream, then cool and refrigerate for at least 2 hours, then mix and add the remaining whipped cream and coconut. Syrup the tops with chocolate syrup made from instant cocoa for children or hot chocolate in an envelope. The ornament is made of fondant. (Adriana Szerepi)

Ingredients: 500 g strawberries, 400 g yogurt, 100 ml cream, 6 tablespoons honey, 1 tablespoon lemon juice. Preparation: Remove the strawberry stalks and mix them in a food processor or blender.

Add the yogurt. Beat the cream then add it to the strawberry and yogurt composition. Then we add the honey. We also put the lemon juice, we homogenize the composition and we put it in the freezer. After a few hours in the freezer, put the ice cream in cups and serve. You can add strawberry sauce, cream, strawberries, etc. (Violet Postolache)

Ingredients: 8 eggs + 1 egg white, 1 l of milk, 5 tablespoons of sugar, 1 ampoule of vanilla essence, 1/2 ampoule of rum essence, 50 g of raisins, 3 apples. For the burnt sugar icing: 4 tablespoons of sugar.

Preparation: Mix eggs with sugar and essences. Add milk, raisins and orange peel. Peel an apple, grate it and slice it thinly. In a double-walled pot put the 4 tablespoons of sugar over low heat. Line the entire pan with melted sugar. We put the composition of eggs and milk, and we put the apples on top. Bake for 40-50 minutes on the right heat. Leave to cool until the next day. (Bianca Raluca Panazan)

Heart muffins with cherries

Ingredients: 250 gr flour, 100 gr cherries, 150 gr sugar, 125 gr butter, 3 eggs, ½ sachet baking powder, lemon peel, a pinch of salt

Preparation: Mix flour, baking powder and salt. Separately, rub the butter with the sugar until you get a frothy cream in which you add the eggs, one by one.

Then add the flour with the baking powder and the lemon peel. Washed and pitted cherries are finely chopped and mixed into the dough. The obtained dough is put in muffin tins and baked for 15 minutes. (Silvia David)

Ingredients: 3 large pears, 500 ml rose wine, 150 g brown sugar, cinnamon, anise, cloves, ginger.

Preparation: We choose large ripe pears, but hard. We peel the pears but keep the tail. In a saucepan put the wine, brown sugar, cinnamon sticks, anise and cloves.

Leave it on the fire until the sugar melts and then dip the pears in the wine. Let them boil for about 5 minutes just enough to soften a little and take over the flavors. Remove the pears on a plate and set them aside. We continue to boil the wine until it thickens and caramelizes slightly, acquiring the consistency of a sauce. Pour the sauce over the pears, leave to cool and then serve. (Violet Postolache)

Fluffy hearts with cinnamon

Ingredients: 6 eggs, 6 tablespoons oil, 1 cup sugar, 1 cup flour, 1 sachet of vanilla sugar, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, lemon. Preparation: Separate the egg whites from the yolks.

Beat the egg whites with the sugar, add the yolks and mix everything. Separately, quench the baking powder with lemon juice and add vanilla sugar to the composition.

Sift the flour and add a little over the composition. Pour the composition into molds, sprinkle cinnamon on top of each heart and place everything in the oven heated to 200 degrees for about 25-30 minutes, checking with a toothpick if they are baked. (Patricia Iordache)

Tort Valentine's Day 3

Price for cake decoration with 1 floor-160 lei / labor (up to 2 figurines).

Price for cake decoration with 2 floors - 200 lei / labor (up to 3 figurines).

Cake decoration price with 3 floors - 230 lei / labor (up to 4 figurines).

The additional figurines are calculated 50 lei / piece / labor.

Decor with 2D edible print: 130 lei.

Decor with inedible print: 80 lei.

For the price of the decoration for cakes larger than 3 floors, ask for the price at: 0730 449 620

* The images of the products are for presentation, the shades used for the models are indicative and can vary the cakes and the figurines are made by hand, therefore they can vary as representation the food coloring is soluble and can color the tongue / hands, it is recommended to consume with caution.

** The price of the decoration is calculated per labor, its weight enters the price / kg.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)


The transport within Bucharest is 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by the Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport in other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.

Method of preparation

Preheat the oven to 200⁰C. Grease with butter and line a heart-shaped tray with flour.
For the dough, beat the egg whites with a pinch of salt. Add the vanilla essence, Bourbon vanilla sugar and gradually add the powdered sugar, mixing until the egg whites become hard foam. In a bowl, mix the flour with the baking sheet, then sift over the egg whites and mix lightly. Add the food coloring and mix. Pour the dough into the prepared tray and bake for 30-35 minutes, until it has risen and when inserting a toothpick in the center it will come out clean. Leave the countertop to cool then cut it in half, horizontally and both countertops are syruped with 50 ml of chocolate liqueur.
For the filling, soak the gelatin in 100 ml of cold water for 10 minutes, then heat it slightly, but do not boil it! Melt the chocolate in a bain-marie. Beat the egg whites with a pinch of salt. Add the vanilla bourbon sugar and gradually add the powdered sugar, mixing until the egg whites become hard foam then incorporate the melted chocolate. Add the cocoa powder. the mixture is then incorporated and the prepared gelatin.
Place the first cake top on a plate, grease with a part of the filling, place the second top on top and then the whole cake is covered in the remaining filling and left to cool for 2 hours. Decorate the cake to your liking. to each.


I cut the top into a heart shape, split it in half, syruped it and let it cool.

Raffaello cake for Valentine's Day

A recent study says that more than 30,000 Roma will flee mini-holidays

Valentine’s Day Dessert Cake - Recipes

1. Pears in spiced red wine and walnut tuilles


- 2 hard pears (Conference variety recommended)
- 300ml of red wine
- 85g of sugar
- 1 cinnamon stick
- 4-5 cardamom berries
- 3-4 peppercorns
- 2 pieces of star anise


- 2 egg whites
- 50g of sugar
- 40g of flour
- 30g of butter
- vanilla extract
- 15 walnut kernels

Method of preparation

  • 1. Peel a squash, grate it and squeeze the juice. Put the red wine in a bowl on the fire and add the sugar, cinnamon, cardamom, pepper, star anise and pears. Boil everything for 45 minutes on low heat. Remove the pears on a plate and boil the remaining liquid for another 10-15 minutes until it reaches the consistency of a syrup.
  • 2. For walnut tiles, preheat the oven to 180 ° C / gas 4. Melt the butter and leave to cool. Chop the walnuts into smaller pieces. Beat the egg whites with the sugar until they harden. Add flour and mix gently. Add the cooled butter and vanilla extract.
  • 3. Line a baking tray with parchment paper. Put a teaspoon of the tile composition on the paper, then give it the shape of a disc with the back of the teaspoon. A tray should fit about 6-7 disks. Sprinkle the disks with nuts. Bake for 4-5 minutes in the preheated oven or until browned on the edge.
  • 4. After removing the discs from the oven, while they are still hot, place them on a wooden rolling pin and press by hand to take a slightly curved shape. The pears are served with Tuilles and a cup of vanilla ice cream.

2. White chocolate and raspberry mousse


- 150g of white chocolate, broken into pieces
- 4 egg whites
- 60g of caster sugar
- 160ml of whipped cream
- 6 tablespoons of raspberries (thawed, if frozen), mashed or mixed in a food processor
- 1 handful of fresh raspberries for decoration

Method of preparation

  • 1. Melt the chocolate in a bowl, over a saucepan of boiling water. Whisk the egg whites, then gradually add the sugar. Beat the cream with a mixer until creamy.
  • 2. Combine the whipped cream with the egg white foam, then place it over the melted chocolate (first a third, mix well, then the rest, which is lightly mixed with a spatula). Half of the composition is combined with mashed raspberries. Put in glasses, first a layer of pink foam, then a layer of white. Garnish with raspberries and refrigerate to harden.

3. Strawberry and red pepper tart


- 90g of butter
- 80g of sugar
- ½ teaspoon of freshly ground red pepper
- ½ teaspoon of salt
- 150g of flour
- 1 ou
- 1-2 tablespoons of cold water


Method of preparation

  • 1. Preheat the oven to 180 ° C / gas 4. For the top, mix the butter with the sugar, salt and ground pepper. Beat the egg with cold water with a fork. Add over the butter and mix well, and at the end add the flour.
  • 2. Wallpaper a dough with a dough with a diameter of 25 cm. Bake blind for 15 minutes (covered with baking paper on top of which dry beans are placed). Remove the beans and baking paper and leave in the oven for another 15 minutes to brown.
  • 3. For the cream, mix the yolks with the sugar and starch. Boil the milk with the vanilla. When the milk starts to boil, remove from the heat and gradually pour in the yolk cream. Pour everything back into the bowl in which the milk boiled and put it on the fire until it thickens. Careful! You must constantly stir in the cream so that it does not stick. Leave the cream to cool. Beat the cream and incorporate into the vanilla cream.
  • 4. Place the vanilla cream on the top of the tart, and the washed and cut strawberries on top. (You can make more dough, then, with the help of a cookie cutter, you can cut various patterns to decorate the tart.)

Read also: VALENTINE'S DAY. With DC NEWS you can win a romantic dinner at the Odeon Palace

4. Red velvet cake



- 250g of butter, with something extra to grease
- 200g of dark chocolate, broken into large pieces
- 500g of flour
- 500g of fine sugar
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon of salt
- 2 large eggs
- 200g of yogurt
- 400g of boiled beets, in its own juice (not in vinegar)
- 4 tablespoons red food coloring (optional)


Method of preparation

  • 1. Preheat the oven to 180 ° C / gas 4. Prepare the first slice of countertops: grease with butter and cover two cake tins with a diameter of 20 cm. Melt half the amount of butter and chocolate in a pan. Mix half the amount of flour, sugar, cocoa, baking soda and a quarter teaspoon of salt in a large bowl. Mix one egg with half the amount of yogurt and beets in a food processor or blender, until a fine composition is obtained as much as possible. Bring water to a boil.
  • 2. Pour the beet mixture into the bowl with the dry ingredients, add the chocolate composition and 150ml of boiled water, then mix until smooth. Se adaugă jumătate din cantitatea de colorant alimentar, dacă se foloseşte, şi se împarte amestecul la cele două tăvi. Se coace 25 de minute, până ce scobitoarea cu care se testează central tartelor iese curată. Se lasă blaturile pe un grătar de sârmă să se răcească complet.
  • 3. Se repetă paşii 1 şi 2 pentru preapararea a încă două blaturi sau, dacă eşti sufficient de norocoasă să ai patru forme cu diametrul de 20cm, se pot coace toate blaturile în acelaşi timp.
  • 4. Pentru cremă, se încălzesc puţin brânza şi untul, apoi se adaugă amestecând zahărul pudră şi vanilia. Se foloseşte un pic de cremă pentru a lipi blaturile reci între ele, apoi se întinde restul pe toată suprafaţa tortului şi se ornează cu dulciuri, după preferinţe. Se depozitează prăjitura la rece (nu la frigider) ca să se stabilizeze un pic înainte da a o servi.

5. Inimioare cu ciocolată și alune de pădure


- 4 felii de chec sau pandișpan
- 3 linguri cremă de ciocolată și alune de pădure (ex.: Nutella)
- 1 ou mare
- 75ml de lapte integral
- 1 linguriță extract de vanilie
- 1 lingură de zahăr
- 2 linguri alune de pădure, prăjite și tocate
- 1 lingură de unt
- zahăr pudră, pentru presărat
- înghețată de vanilie și zmeură, pentru servit