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Nope, I didn’t disappear.
I still bake. No way I’ll stop :)
Recently, it’s been more about baking cakes for my family and friends. Mostly birthday cakes :) And you know how it is with birthday cakes… You make them. You can’t taste them. You can’t slice them. They’re just made and off they go :)
Nevertheless, I’ll try to post some recipes. The cakes were too good not to share them with you :)

Royal was prepared for my Grandma’s 80th birthday and I think it was a perfect choice. The cake is very interesting in taste… a bit luxurious, I would say :) It looks quite elegant as well. To be honest, Royal is more likely to win the hearts of men since it is rather heavy and wet. I don’t know how to explain it but there is something mannish about this cake… ;)
And bear in mind that if someone is not fond of peanut butter, they won’t like this cake. Even though there is only one thin layer of peanut butter cream, its taste can be really distinguished. Well, for such a peanut butter fan as I am it’s a perfect match :)

Last weeks were about Royal Baby.
So this post can be about Royal Cake, right? ;P

Dark Sponge (form 24cm):

  • 4 eggs
  • 3 yolks
  • 1/2 cup sugar
  • 1/3 cup cocoa
  • 1/2 cup plain flour

Line the bottom of the form with bakery paper.

Sieve flour with cocoa.
Leave aside.

Whip the whites till they start getting thick.
Start adding sugar at the end of whipping. Spoon by spoon, no haste :)

Still mixing, start adding yolks. Again one by one, mixing shortly after each adding.
It may take a moment. You should get quite creamy mass.

Add sieved ingredients to the egg mass and, using a spatula, stir them in gently.
Check if there is no flour at the bottom of the bowl… it can happen :)

Pour the mass in the form. Smoothen.

Bake at 170°C for about 30 minutes.

Once it’s chilled, divide into two sponges.

Meringue (form 24cm):

  • 3 whites
  • 150g sugar
  • 1 heaping Tbs cocoa
  • 1 Tbs starch
  • 2 tsp lemon juice

Line the form with bakery paper.

Beat the whites so that they get thick.
At the end of beating, start adding sugar, spoon by spoon, gradually. No haste :)
Whites should get thick and shiny :)

Add sifted cocoa and starch. Add lemon juice. Stir it gently using a spatula.

Pre-heat the oven to 170°C.
Dry the meringue for 20 minutes.
After this time, lower the temperature to 120°C and dry the meringue for another 20 minutes.

Chill ajar.

Peanut Butter Cream:

  • 100g peanut butter
  • 50g butter, room temperature
  • 1/2 tsp cinnamon
  • 2 Tbs maple syrup
  • 125g mascarpone

Mix all ingredients (apart from mascarpone) till all combined.
Add mascarpone and mix shortly.
We want the mass to get a bit fluffy :)

Chocolate Cream:

  • 200g dark chocolate
  • 375g mascarpone, room temperature
  • 250ml heavy cream
  • 1/3 cup icing sugar

Melt chocolate in a water bath.
While it’s still warm, mix it shortly with mascarpone.

Whip heavy cream with icing sugar till you get thick mass.
Add it in few attempts to chocolate mass, gently stirring it in using a spatula.


  • fresh juice from one orange
  • fresh juice from one lime
  • 10 Tbs amaretto

Combine all ingredients.


  • 2 Tbs cocoa
  • 1 Tbs instant powder coffee
  • 200g black currant jam

Making the cake:

Lay the first sponge.
Soak it using half of the soaking.
Sprinkle with 1 Tbs cocoa and half a spoon of coffee.
Lay jam. Smoothen.
Lay chocolate cream -> leaving a bit of it for decorating.
Lay the second sponge.
Soak it too.
Sprinkle with the remaining cocoa and coffee.
Lay peanut butter cream. Smoothen.

Cover with meringue.

Apply chocolate cream on the sides of the cake.

Chill in the fridge.


Found on Kwestia Smaku.


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