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Cake


<YouTube url="https://www.youtube.com/watch?v=4J1FyhLKrFM&t=416s" />

## The Sweet Fusion of Filipino Desserts

Ube Leche Flan Cake is a heavenly blend of the Philippines' two beloved desserts: the rich and creamy leche flan and the vibrant and flavorful ube (purple yam) cake.

This dessert offers a multi-layered experience, with a glossy caramel top, a silky leche flan middle, and a soft, fluffy ube cake base.

It's a treat that promises a burst of flavors and textures in every bite.

## Ingredients

### For the leche flan caramel:

- 230g of sugar
- 60g of water

### For the leche flan:

- 6 egg yolks
- 240g of condensed milk
- 200g of fresh milk
- 1 tsp of vanilla

### For the ube cake:

- 4 egg yolks
- 90g of sugar
- 60g of oil
- 60g of milk
- 2 tsp of ube extract
- 155g of flour
- 3 tsp of baking powder
- 1/2 tsp of salt
- 4 egg whites
- 80g of sugar

## The Magic in the Making

1. Begin by preparing the caramel. Combine the sugar and water in a microwave-safe bowl. Microwave this mixture for around 6-7 minutes, or until it transforms into a beautiful golden color. Pour this caramel into an 8-inch pan, creating a glossy base for your leche flan.
2. Now, on to the leche flan. In a separate bowl, whisk together the egg yolks, condensed milk, fresh milk, and vanilla. Pour this custard mix over the caramel base in your pan. To ensure a smooth texture, run the mixture through a sieve to remove any lumps.
3. It's time to prepare the ube cake. Start by whisking the egg yolks and sugar until you achieve a smooth consistency. Gradually add the oil, milk, and ube extract to the mix. Sift in the flour, baking powder, and salt, blending until combined.
4. In a separate bowl, whip the egg whites and sugar to create the meringue. Gradually fold this fluffy meringue into your ube mixture, ensuring a light, airy texture for your cake.
5. Pour this final mixture on top of the custard in the pan, forming the second layer of your Ube Leche Flan Cake.
6. Bake your creation in a water bath at 170C for about 60 minutes, until it's perfectly done.

## A Peek at the Nutrition Info

For each serving of approximately 100g, this heavenly dessert contains approximately:

- Calories: 493
- Carbohydrate Content: 62g
- Cholesterol Content: 285mg
- Fat Content: 21g
- Protein Content: 15g
- Saturated Fat Content: 8g
- Sodium Content: 400mg
- Sugar Content: 49g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 13g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Ingredient Substitutes

If you can't find ube extract, you can substitute it with purple sweet potato or taro, though the flavor and color may not be as intense.

## What to Serve with Ube Leche Flan Cake?

Ube Leche Flan Cake is a dessert in itself, but if you're looking to create a Filipino-themed meal, consider serving it with a hearty Chicken Adobo or a savory Pancit Canton.

## Tricks of the Trade

For an extra smooth flan, strain the egg yolk mixture twice. Also, ensure your meringue is stiff but not dry for a perfectly fluffy ube cake.

## Frequently Asked Questions

### Can I make Ube Leche Flan Cake without an oven?

Yes, you can use a steamer. However, you need to adjust the cooking time as steaming takes longer than baking.

### Can I use canned ube instead of ube extract?

Yes, but the flavor might be less intense, and the color might not be as vibrant.

### Can I make this cake ahead of time?

Absolutely! You can make it a day ahead. Just be sure to refrigerate it and bring it to room temperature before serving.

### How do I store leftover Ube Leche Flan Cake?

Cover it tightly with cling wrap and store it in the refrigerator. It should last for up to 3 days.

### Why is my leche flan not smooth?

The flan may turn grainy if the egg yolk mixture isn't properly strained or if it's cooked at a high temperature. To avoid this, strain the mixture twice and cook it at a low, steady temperature.


A layer of lusciously smooth leche flan custard on top of a soft ube flavoured chiffon cake. Wow your guests and family with this delightfully easy recipe!

Easy Ube Leche Flan Cake


<YouTube url="https://www.youtube.com/watch?v=FAR3uWcFE0U" />

## The Essence of Cream Puffs

Originating from France, cream puffs, or "choux à la crème," are light pastries filled with rich cream.

Their name "Choux" means cabbage in French, hinting at their cabbage-like appearance when baked.

These pastries are not just about taste; they're an art form, a testament to the baker's skill.

## Ingredients

### Choux Pastry

- 360 grams non-fat milk
- 170 grams unsalted butter
- 190 grams all-purpose flour
- 6 whole eggs
- 1/4 teaspoon salt

### Pastry Cream

- 150 grams white sugar
- 65 grams cornstarch
- 720 grams fresh milk
- 4 egg yolks
- 115 grams salted butter

### Chocolate Ganache

- 240 grams cream
- 150 grams dark chocolate

## Method

1. Begin by preparing the choux pastry. Boil milk and butter, then incorporate flour to form a paste. Transfer to a mixing bowl, adding eggs one by one.
2. Pipe the mixture onto a baking tray, ensuring ample space between each puff.
3. Bake in a preheated oven at 450F (220C) for 15 minutes. Reduce heat to 350F (170C) and continue for another 20-30 minutes.
4. For the pastry cream, combine milk, cornstarch, egg yolks, and sugar in a casserole. Once thickened, stir in butter.
5. Fill each puff with the pastry cream and dip in chocolate ganache for a delightful finish.

## What Pairs Well with Cream Puffs?

Cream puffs are versatile and pair beautifully with various beverages and side dishes. Consider serving them with:

- Fresh fruit salads
- A glass of sparkling wine or champagne
- Light teas like chamomile or green tea
- Coffee, especially cappuccinos or lattes

## Ingredient Substitutes

- Non-fat milk: Regular milk or almond milk
- Unsalted butter: Margarine or coconut oil
- All-purpose flour: Gluten-free flour

## Tips and Tricks for the Ultimate Cream Puff

- Ensure even air distribution inside the choux pastry for ample filling space.
- For a savory twist, consider fillings like Chicken à la King.

## Nutrition Information

Per 100 grams serving, these cream puffs will have approximately:

- Calories: 250
- Carbohydrate Content: 30g
- Cholesterol Content: 85mg
- Fat Content: 12g
- Protein Content: 5g
- Saturated Fat Content: 7g
- Sodium Content: 150mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

## FAQs

### Why are my cream puffs flat?

Cream puffs can flatten due to under-baking or not allowing them to cool inside the oven.

### Can I freeze cream puffs?

Absolutely! Freeze them without the filling and refresh in the oven before serving.

### How long do cream puffs stay fresh?

They're best consumed within 24 hours but can last up to 2 days in the refrigerator.


Dive into the world of French patisserie with Chef RV's delectable Cream Puffs. Discover the secrets behind this airy delight and elevate your baking game!

Chef RV Cream Puffs


## What is Japanese Cheesecake?

Japanese Cotton Cheesecake is a delightful fusion of the rich and creamy texture of traditional cheesecake with the light, fluffy consistency of a soufflé. Often called "cotton" cheesecake because of its airy, melt-in-your-mouth texture, this dessert has gained worldwide popularity for its delicate, cloud-like experience.

Originating in Japan, this cheesecake variation is less sweet than its American counterpart and puts a unique spin on the classic dessert. Made with cream cheese, eggs, sugar, and other basic ingredients, the Japanese Cotton Cheesecake recipe incorporates whipped egg whites into the batter, giving it its signature light and fluffy texture.

## Ingredients for Japanese Cotton Cheesecake

To make this fabulous dessert, you'll need the following ingredients:

- 200g cream cheese
- 50g unsalted butter
- 80g granulated sugar
- 5 large eggs, separated
- 48g all-purpose flour
- 16g cornstarch
- 1/4 tsp salt
- 96ml whole milk
- 3/4 tbsp lemon juice
- 3/4 tsp vanilla extract
- 1/4 tsp cream of tartar

## Substitutes for Uncommon Ingredients

- Cream of tartar: Use 1/2 tsp lemon juice or vinegar as a substitute.

## Let's Get Cooking: A Step-by-Step Guide

### Prepare the Batter

1. Melt cream cheese and butter in a microwave stirring after every 30-second burst. Once melted, let it cool down.
2. Sieve in the flour, cornstarch, and salt, then mix with the cream cheese mixture, followed by milk, egg yolks, lemon juice, and vanilla extract. Mix well to combine.
3. In another bowl, beat the egg whites and cream of tartar until foamy. Gradually add sugar, and continue beating until stiff peaks form.
4. Gently fold the egg white mixture into the cream cheese mixture in three parts, being careful not to deflate the whites.

### Baking the Cheesecake

1. Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
2. Place the pan in a larger baking dish and fill it with hot water halfway up the sides of the pan. This water bath will help ensure even cooking.
3. Bake for 1 hour and 10 minutes on a pre-heated oven at 160C or 320F, or until the top is golden brown and the cake has set.
4. Remove from the oven, let it cool completely, and refrigerate for at least 4 hours or overnight.

## Tips and Tricks for the Perfect Cotton Cheesecake

- Always measure ingredients accurately using a food scale rather than using measuring cups.
- Ensure the bowl used for beating egg whites is clean and dry.
- Use room temperature ingredients to ensure a smooth batter.
- Sift dry ingredients to avoid lumps.
- Be gentle when folding egg whites to avoid deflating the batter.
- Don't open the oven door during baking to prevent sudden temperature changes.

## Side Dishes to Complement

Pair your cheesecake with a refreshing green tea or a cup of aromatic coffee. For those looking to elevate the dessert experience, consider serving with a scoop of matcha or vanilla ice cream.

## Nutritional Breakdown

For those mindful of their dietary intake, here's a quick glance at the nutritional content of our fluffy Japanese Cotton Cheesecake for each 100g:

Calories: 350 kcal per serving
Carbohydrates: 25g
Sugars: 18g
Protein: 8g
Total Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 200mg

Remember, these values are approximate and can vary based on specific ingredients and preparation methods. It's always a good idea to consult with a nutritionist or use a detailed nutrition calculator if you have specific dietary concerns.

## FAQ: Your Cotton Cheesecake Questions Answered

### How do I prevent my Japanese Cotton Cheesecake from deflating?

To prevent deflation, avoid opening the oven door during baking, and let the cheesecake cool down gradually after baking. Also, be sure you whip the eggs only until stiff peaks and not any further.

### Can I make this cheesecake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is gluten-free.

### Can I use an electric mixer for the batter?

Yes, you can use an electric mixer, but be careful not to overmix the batter to prevent deflating the egg whites.

### Can I add fruit or other toppings to my Japanese Cotton Cheesecake?

Absolutely! You can add fresh fruit, a fruit compote, or even chocolate shavings as a topping for your cheesecake.

### How long does this cheesecake last in the refrigerator?

You can store your Japanese Cotton Cheesecake in the refrigerator for up to 5 days in an airtight container.

### How is Japanese Cheesecake different from regular cheesecake?

Japanese Cheesecake is lighter due to the inclusion of beaten egg whites and has no crust. Its texture is a blend of cheesecake and sponge cake.

### Can I use a different type of cheese?

While cream cheese is ideal, mascarpone or ricotta can be used, but the flavor will vary.

### Why did my cheesecake crack?

High temperatures or the absence of a water bath can cause cracks. The water bath ensures even baking and moisture.

### How can I achieve the perfect fluffiness?

The key lies in the egg whites. Ensure they're beaten to the perfect soft-medium peak stage for an airy cheesecake.


Master the art of making Japanese Cotton Cheesecake with our recipe using 200g of cream cheese. Read along for tips, tricks, and a comprehensive guide.

Japanese Cotton Cheesecake


## The Perfect Marriage: Cookies and Flan

What happens when the crunch of cookies meets the silky smoothness of flan? You get Cookie Flan!

This dish was inspired by our trip to Rouen in France during the end of 2022. I was these interesting looking cakes that were dying to be tasted!

So I searched online and tried out [Yumelise' recipe](https://www.yumelise.fr/flankie-flan-cookie/) to see if I can replicate this dessert.

So far I can tell you that this dish is really worth a try!

## Ingredients

### For the Cookie Dough

- 100g unsalted butter
- 50g sugar
- 75g brown sugar
- 1 egg
- 140g flour
- 2g salt
- 1g baking powder
- 100g dark chocolate chips

### For the Flan

- 500g whole milk
- 150g double cream
- 1 tbsp vanilla extract
- 2 eggs
- 2 egg yolks
- 100g sugar
- 40g cornstarch
- 40g unsalted butter

## Method

### Creating the Cookie Base

1. Cream the butter and sugars together until you've got a light a fluffy mixture.
2. Then, whisk in the egg until combined.
3. Gradually add in the flour, salt, and baking powder, mixing just until combined.
4. Toss in the dark chocolate chips and give it a final stir.
5. Chill the dough in the fridge for at least 2 hours or even overnight.
6. Once chilled, roll out the dough to 6mm and line a 7-inch springform pan.
7. Put back in the in the freezer while you're prepping the custard.

### Creating the Flan

1. To make the flan, heat the milk, vanilla, and cream in a saucepan, stirring continuously until it hits around 70°C.
2. In a separate bowl, whisk together the eggs, sugar, and cornstarch.
3. Temper this mixture by pouring in a third of the warm milk mixture while stirring constantly.
4. Pour the tempered egg mixture into the saucepan and continue whisking until it thickens.
5. Pour this custard mix over the prepared cookie dough in the springform pan.

### Baking

1. Bake in a pre-heated oven at 170°C for about 40 minutes, or until the top is golden.
2. Let it cool overnight before serving to allow the flan to set and for the flavours to develop.

## Tips and Tricks

- When creaming butter and sugar, ensure your butter is at room temperature. It'll make the process smoother.
- Be patient when mixing your dough. Overmixing can lead to a tough cookie, and nobody wants that!
- When rolling out the cookie dough, you'll have to work in a cool environment to prevent the dough from melting. You will have to work quickly the hotter your room temperature is.
- Be sure to flour your surface sufficiently to prevent the cookie dough from sticking to your work surface.
- When making the custard, be sure continously mix the milk and cream mixture to prevent it from burning at the bottom of the pan.
- When preparing the egg and sugar mixture, do not leave the eggs and sugar together unmixed to prevent the egg from clumping.
- Be sure to temper the egg and sugar mixture by gradually adding the hot milk and cream mixture into the egg mixture. Do not do it the other way around by adding the egg into the saucepan as the saucepan will be too hot and will cook the eggs.
- Bake at 170C and not any higher. Keep an eye on the flan to see its progress. To test for doneness, give it a little jiggle to see if the centre is no longer liquid and if it has already set.
- Use a 7-inch or 18cm diameter spring-form pan or cake ring with a height of around 3-inches or 8cm. This will make it easier to un-mould the cake.
- Chill the cake overnight before un-moulding the cake to prevent it from breaking apart.
- If using a regular cake tin, line it with parchment paper on the bottom and the sides. Put enough parchment paper on the sides that you can lift the whole cake out of the pan.
- Note that Lining the tin with parchment paper will make it more difficult to form the cookie onto the pan. No amount of greasing or flouring will prevent the cookie dough from sticking onto the pan.
- Don't be tempted to slice into your Cookie Flan immediately after baking. The overnight rest allows the flavors to fully develop and the texture to set perfectly.

## Ingredient Substitutes

If you're having trouble finding some ingredients or if dietary restrictions are a concern, here are some swaps that can help:

- Substitute the double cream with full-fat coconut milk for a dairy-free option. Note that the flan will be less creamy due to this substitution and will have a more nutty taste.
- Gluten-free? Use gluten-free flour in place of the regular flour.
- If you're watching your sugar intake, you can swap out the sugars for a natural sweetener like stevia.

## Nutritional Information

Each serving of around 100g provides approximately:

- Calories: 300
- Carbohydrate Content: 40g
- Cholesterol Content: 85mg
- Fat Content: 15g
- Protein Content: 5g
- Saturated Fat Content: 9g
- Serving Size: 100g
- Sodium Content: 200mg
- Sugar Content: 25g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

Please note that these values are only estimates and can vary depending on the exact brands of ingredients used.

## FAQs

### What is Cookie Flan?

Cookie Flan is a delightful fusion of cookie dough and flan, offering a unique blend of textures and flavors. The cookie is a chewy type of cookie and the flan is luscious and velvety.

### Can I make Cookie Flan dairy-free?

Yes, you can substitute the double cream with full-fat coconut milk for a dairy-free option.

### How do I store leftover Cookie Flan?

Cookie Flan can be stored in an airtight container in the fridge for up to 3 days.

### Can I use milk chocolate chips instead of dark chocolate?

Absolutely! Feel free to customize the recipe with your favorite type of chocolate chips.

### Why does the Cookie Flan need to rest overnight before serving?

The overnight rest allows the flavors to fully develop and the texture to set perfectly, making your Cookie Flan even more delicious!


Indulge in the creamy goodness of this cookie flan recipe made with a cookie crust dough filled with a lusciously smooth filling sure to satisfy cravings.

Cookie Flan


## Raspberry Cremeux

Let's create this fresh rasberry cream that is perfect as a filling for your favourite pastry, or even as a side for your favourite ice cream or dessert.

## Ingredients

### Purée Recipe:

170g raspberries washed (or use frozen)
Juice of 1/2 lemon (approximately 15g)

### Raspberry Crémeux Base:

85g raspberry purée
55g granulated sugar, divided in two
2 egg yolks
100g white chocolate
20g butter
Pinch of salt
For a Thicker Consistency:
1 gelatin sheet
75g butter

## Crafting the Perfect Raspberry Crémeux

1. First, make the Raspberry Pure by cooking the raspberries with lemon juice. Once the raspberries are soft, use an immersion blender to turn into a smooth puree. Pass through a fine sieve and discard the seeds.
2. Bloom the gelatine sheet by soaking it in cold water.
3. Break the white chocolate into pieces in a bowl and set aside.2. Clean your saucepan, then put back the raspberry puree with half of the sugar (around 28g). Bring to a simmer while continuously stirring.
4. Meanwhile, in a separate bowl, whisk the egg yolks with the other half of the sugar (around 28g).
5. Temper the egg and sugar mixture with the hot raspberry puree by gradually pouring the raspberry puree into the egg yolk mixture, while continously whisking.
6. Put back the mixture into the saucepan, then contine to cook while continously stirring until the mixture reaches 85C or 185F.
7. Pour the hot raspberry mixutre into the chocolate. Add the bloomed gelatine, then whisk until the chocolate melts.
8. Finally add the butter, then continue mixing until the butter is completely melted and the mixture is smooth.
9. Allow the crémeux to cool and use it as a filling for macarons or other pastries.

Chef notes: for a thicker consistency, add another geltine sheet.

## The Sweet Legacy of Crémeux

Crémeux, translating to "creamy" in French, has a storied place in the world of desserts. This Raspberry Crémeux adds a unique twist, creating a taste sensation that's both elegant and delicious.

## Tips and Tricks for the Ultimate Crémeux

- Quality Matters: Select high-quality raspberry purée and white chocolate for superior flavor.
- Achieving the Perfect Consistency: Follow the modification for a thicker consistency if desired.
- Gluten-Free Option: This recipe can be made gluten-free, catering to various dietary needs.
- Serving Ideas: Raspberry Crémeux is perfect as a filling for macarons or as a standalone dessert, topped with fresh raspberries, white chocolate, or fresh mint leaves.

## Nutritional Information

Per 50g Serving:

- Calories: 120
- Carbohydrate Content: 15g
- Cholesterol Content: 40mg
- Fat Content: 6g
- Protein Content: 2g
- Saturated Fat Content: 3g
- Sodium Content: 10mg
- Sugar Content: 12g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

## Complementing Raspberry Crémeux

- Use as a filling for macarons, eclairs, croissants, or even as a side with your favourite ice cream or cake slice.
- Enhance your Raspberry Crémeux with a glass of sparkling wine.
- Experiment with various toppings like fresh raspberries, white chocolate, or fresh mint leaves for a personalized touch.

## FAQs

### How Can I Make Raspberry Crémeux Gluten-Free?

You can easily adapt this recipe to be gluten-free by ensuring that all ingredients used are certified gluten-free.

### What Other Fruits Can I Use in Raspberry Crémeux?

You can substitute raspberries with other berries like strawberries or blackberries to create a different flavor profile.

### Can I Prepare Raspberry Crémeux in Advance?

Yes, Raspberry Crémeux can be prepared ahead of time and stored in the refrigerator for up to three days.


Let's make some delectible Raspberry Crémeux! This is perfect as a light and creamy accompaniment to your favourite pastires. Alternatively, enjoy on its own!

Raspberry Cremeux


<YouTube url="https://www.youtube.com/watch?v=_s1tibCuZyg&t=22s" />

## A Buttery Delight

Butter cake is a classic favorite, but Chef RV takes it to the next level with a touch of lemon zest and a secret creaming method. This article will guide you through the process of making this delightful cake, offering tips and tricks from the chef himself.

## Ingredients

- 225 grams (1 cup) salted butter
- 400 grams (2 cups) white sugar
- Finely grated zest of 1 lemon
- 4 whole eggs
- 375 grams (3 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 360 grams (1 ½ cups) cream (heavy OR thickened OR all-purpose)
- 2 tablespoons lemon juice

## Method

### Sift the Dry Ingredients

Sifting the dry ingredients is more than just mixing; it's about combining, aerating, and removing impurities. Chef RV recommends sifting the flour, baking powder, and baking soda at least twice, but not too much, as you might lose essential particles.

### Create the Homemade Sour Cream

Mixing lemon juice with heavy cream creates a homemade sour cream. This addition helps tenderize the cake and make it moist. You can also use store-bought sour cream, but utilizing the lemon's juice adds a special touch.

### Creaming the Butter

The creaming method involves beating butter and sugar until light and fluffy. Chef RV uses salted butter, a preference developed from his childhood baking experiences. The lemon zest is added to spread the essential oils, and the eggs are added one at a time. This method requires patience but results in a stable, fluffy mixture.

### Baking and Presentation

Bake the cake in a buttered bundt pan or any shape you prefer at 160°C (320°F) for 1 hour. You can even make it a Rum Butter Cake by brushing it with rum syrup. Presentation matters, so choose a beautiful holder and enjoy the picture-perfect result.

Please note that in Chef RV's YouTube clip, he mentioned 160C or around 350F, however 160C is more like 320F.

## Variations and Balance

From Mocha to Ube to Green Tea, this butter cake can be transformed into various flavors.
Balance the wet and dry ingredients, and remember what Chef RV says: baking, like life, requires patience.

## Nutrition Information

Per 100 grams serving:

- Calories: 400
- Carbohydrate Content: 50g
- Cholesterol Content: 70mg
- Fat Content: 20g
- Protein Content: 5g
- Saturated Fat Content: 12g
- Sodium Content: 200mg
- Sugar Content: 30g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are only estimates.

## Serving Suggestions

Serve this butter cake with a side of fresh berries or a scoop of vanilla ice cream. The lemony flavor pairs well with a variety of fruits and desserts.

## Ingredient Substitutes

If you can't find heavy cream, you can use all-purpose cream. For different flavors, you can substitute lemon zest with orange zest or lime.

## Tips and Tricks

- Sift the dry ingredients at least twice.
- Use cold eggs to keep the butter compact.
- Beat the mixture on full speed for 10-15 seconds to prevent air bubbles.

## Final Thoughts

Chef RV's Butter Cake is more than a recipe; it's a journey through flavors, techniques, and creativity. Whether you're a seasoned baker or just starting, this cake offers something special for everyone.

## FAQs

### Why sift the dry ingredients?

Sifting helps combine, aerate, and remove impurities, resulting in a fine and smooth texture.

### Can I use different flavors?

Yes, you can add coffee powder, ube powder, or green tea powder to the dry ingredients for various flavors.

### What's the secret to a smooth cake batter?

Beat the mixture on full speed for 10-15 seconds to prevent air bubbles and ensure a smooth batter.


Dive into the delightful world of Chef RV's Butter Cake! A rich, lemon-infused treat that's perfect for any occasion. Learn the secrets, tips, and variations of this classic recipe.

Cake Recipes

Easy Ube Leche Flan Cake

Chef RV Cream Puffs

Japanese Cotton Cheesecake

Cookie Flan

Raspberry Cremeux

Chef RVs Butter Cake