Blog

The only secret of this Black Forest cake (other cakes of this blog are here) is: do not spare the cherries. Kirsch or cognac for soaking cherries for several hours before assembling the cake is optional and just if using alcohol in baking is right for you (remember that cherries ...
to read

I don't have eatable nigella seeds in my kitchen (except the idea to buy it as the seeds in a garden shop close to spring season) but this is not a reason not to bake this Indian naan flatbread. Naan, there is something Finnish in this name because of two ...
to read

Do you like constructors? Many different parts from which you can assemble different objects every time? I like a lot. So I regularly play them in my kitchen. This Shrovetide cake is a good example of it. My constructor details for today are two berry layers surrounded by cream frosting, ...
to read

It all started with the Limburgse vlaai, a special crust pie in the original on yeast dough which I bought in Moscow in a shortcrust pastry version and which I tried to repeat at home. I don't remember how many test pies I've baked before it in seaching of perfect ...
to read

Making Runebergin torttu aka Runeberg’s Cake is a cozy Finnish tradition in early February — and specially at the 5th of February, at a birthday of Johan Ludvig Runeberg, a national Finnish poet and Finnish anthem author. According to a popular legend his wife Fredrika Runeberg, novelist and also journalist, created the pastry flavored with almonds and rum ...
to read

I like walking to second hand shops time to time. A year ago I catched a very beautiful, unusual, authentic nutcracker. Heavy, absolutely a working tool, with a carved wooden handle, it's so pleasant to hold it! Don't know who was its previous owner. But I like that the nutcracker ...
to read