The rustic tart is in my opinion one of the most excellent discoveries of the last year. I don't think it's possible to make an easier cake. You only need to knead a smooth dough and use good quality ingredients. There's nothing else to it. You can even roll the dough any old way you like. You don't need to worry about uneven edges and you don't need to use a tart mould. You can use any fruit you like, such as pears, apples, peaches or nectarines. I like it best with plums. The cake smells excellent, looks beautiful and doesn't need a lot of work. It is simply a perfect cake.

130g wheat flour
3 tablespoons of wheat meal
4 tablespoons of minced almonds
2 tablespoons of caster sugar
2 tablespoons of cream
120g of butter
6 plums
1 teaspoon of cinnamon
1 teaspoon of wheat flour
3 tablespoons of brown sugar
2 tablespoons of milk


The autumn indicates that the winter is coming. Winter is my bête noire season. I don't like extremes in the weather, whether that be heatwaves or too much snow. But the short days and lack of sunlight are the winter symbols which I dislike the most. Now I try not to think about it, because I want to feel good about the beauty and flavours of autumn.

If I think about autumn, I see colourful plums. I can eat them constantly. I like them in cakes, but they are also excellent in desserts, salads and jams. A few weeks ago I promised to make an upside down cake with plums, and today I decided to deliver on my promise. The cake was fluffy, moist and sweet, just the way we like it.

280g of flour
125g of brown sugar
80g of butter
250ml of milk
2 teaspoons of baking powder
1 teaspoon of vanilla essence
a pinch of salt
8 plums
120g of brown sugar


I bake cheesecake only for Christmas and Easter. Until now it seems that it is a difficult and demanding cake. Today I used my mum's old recipe for the best family cheesecake. She often baked this cake. Now I know why. It is a swift cheesecake, and the taste and texture of the cake is excellent. You may add orange or lemon peel to it and decorate it with chocolate icing. I decided to make a vanilla cheesecake with fruit. It looks beautiful, and it smells and tastes great.

150g of oat cookies
70g of butter
750g of white cottage cheese for the cheesecakes
150g of butter
100g of caster sugar
125g of natural yoghurt
40g of vanilla budino (powder)
3 tablespoons of semolina
1 tablespoon of vanilla essence


Amaretto is a sweet and slightly bitter Italian tipple. It is made with almonds. You can put amaretto in drinks or add it to coffee, chocolate and desserts. I like it and I use it when I make desserts for adults.

Today I would like to share with you the recipe for a yummy dessert with figs – one of my husband's favourite types of fruit. The dessert was made with whisked sweet cream and dark chocolate. I bought some wonderful crunchy, light amaretto cookies. They were excellent with my glamourous dessert.

Ingredients (for 2 people)
200ml of 30% sweet cream
100g of dark chocolate
2 tablespoons of amaretto
a couple of amaretto cookies
a couple of raspberries
2 figs


I value French pastry for the opportunities which it gives me. I like it and I use it very often. It is excellent for tarts, shepherd's pie, dumplings and desserts. Today I made some swift cookies with French pastry with cottage cheese and fruit. They look beautiful with the seasonal fruit. If you make them in the winter, use citrus fruit, kiwi fruit or grapes. The cookies will be great.

Ingredients (6 cookies)

1 pack of French pastry
200g of cottage cheese
2 egg yolks
6 tablespoons of brown sugar
2 tablespoons of potato flour
2 tablespoons of milk
fruit for decoaration

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