• Very yummy small tarts filled with homemade cherry custard. The shell is made of ‘sweet crust pastry’ – classic patisserie pastry with almond flour. Almonds give delicateness and more possibilities of shaping. After baking the cherry custard is still soft and gentle. The hearts are subtle, sophisticated and tasty. Enjoy!


    heart shaped mini tart pans (10 pieces)



    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • Pinch of salt
    • 1 teaspoon vanilla paste
    • 1 ½ cups + 2 tablespoons all purpose flour
    • 4 tablespoons almond flour


    • 300 ml milk
    • 3 egg yolks
    • 60 g granulated sugar
    • 5 tablespoons cherry puree
    • 50 g corn starch
    • 2 tablespoons (30 g) butter, softened



    Shortcrust base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour with salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make custard: you can use store-bought cherry puree from the tin or make homemade. Place in a saucepan 150 g frozen cherries with 1 tablespoon sugar. Heat until fruits are very soft and sugar has dissolved. Place in a food blender and blend until smooth. Pour the milk in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Add cherry puree and mix until incorporated. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for few minutes until starts to thicken and bubble. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out heart shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the next batch of hearts. Pour the cherry custard over pastry bases and smooth evenly. Cover each with the second heart.

    Bake at 350°F for 20-22 minutes (until the pastry is golden beige). Cool after baking on a wire rack.


    Category: Tarts/pastries.

    Tags:cherries, almonds.

  • This is a birthday cake for my son’s 5th birthday. As for me there are classic June flavours and wonderful Summer delight. Three layers of lemon elderflower sponge are full of flavour and freshness. Mascarpone frosting with cherry puree is light and fruity. Cherries match perfectly this fresh slightly tangy taste of the cake. Outside decoration is made of white chocolate shaped as long narrow tiles covered with elderflower blooms. And a bunch of fresh cherries on the top. The whole cake is perfect for any Summer occasion. Enjoy!


    3 x sandwich pans ø 6 inch



    • 1 cup (240 g) butter, softened
    • 1 ¼  cups (240 g) sugar
    • zest of 1 lemon
    • 4 eggs
    • 4 tablespoons elderflower liqueur (I used St. Germain) or elderflower cordial
    • 2 tablespoons sour cream
    • 1 ¼ cups (240 g) all purpose flour
    • 3 teaspoons baking powder


    • 200 g cherries (cored)
    • 3 tablespoons sugar
    • 1 tablespoons lemon juice
    • 450 g mascarpone* cheese
    • 150 ml whipping cream
    • 4-5 tablespoons icing sugar


    • 150 g white chocolate
    • 1 stem eldrflower bloom (put to the fridge for overnight then removed and dried)
    • 150 g fresh cherries

    *please use original Italian mascarpone cheese (36% fat)


    Cherries, sugar and lemon juice place to the sauce pan and heat until fruits are tender and sugar dissolved. Drain and blend fruits in a blender to puree.

    This cake is quite small however tall. It is perfect for 4-5 people. If you need bigger increase the ingredients and bake in pans ø 7-8 inch.

    Preheat oven to 350°F (180°C). Line the bottoms of pans with parchment paper. If you want to be sure your cake rise evenly wrap outside sides of the pans with aluminium foil inside which is wet paper towel.

    In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add lemon zest, mix together. Add liqueur/cordial and sour cream, mix together. Add flour with baking powder, mix until incorporated. Spoon the cake mixture evenly among prepared pans. Bake for 35 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pan for 15-20 minutes.  Then remove cake from the pan and transfer to the cooling rack to cool completely.

    Frosting: in a bowl of a stand mixer place together mascarpone cheese, cream and icing sugar and whisk with balloon whisker until stiff and fluffy. Add 4 tablespoons cherry puree and beat for further 2 minutes until incorporated.

    Place the first sponge on the plate and spread the 2/5 of frosting over. Cover with second sponge and spread the next 2/5 of frosting over. Cover with third sponge. Spread the remaining frosting over the top and sides of the cake. Place cake to the fridge to set.

    Make decoration: melt the white chocolate in a double bath. On a piece of parchment paper draw two parallel lines apart from each other the distance what is the height of the cake + 0.5 cm. Taking one spoon of the liquid chocolate at the time pour ½ inch/1 cm wide straps between lines onto the paper. Place elderflower blooms onto the chocolate before set. After you are done with all straps put the paper on the baking sheet and place it to the fridge for at least 15 minutes. Working carefully remove the straps from the paper and stick them to the sides of the cake. Place cherries on the top.


    Category: Layered.

    Tags: cherries, chocolate, elderflower, lemon.

  • Three layers, all different, all tasty. Chocolate sponge, lemon panna cotta and lots of cherries in jelly. The flavours come very well together. The texture changes in every bite coming from velvety soft sponge, through smooth, silky panna cotta to hard and shaky top. Something like simply but tricky. Something like complicated but easy. Enjoy!


    spring pan ø 8 inch


    Chocolate cake:

    • ½ cup + 1 teaspoon (120 g) softened butter
    • ½ cup + 2 tablespoons (120 g) sugar
    •  2 eggs
    • ½ cup + 2 tablespoons (100 g) all purpose flour
    • 2 tablespoons cocoa powder  
    • 2 teaspoons baking powder
    • 1 tablespoon sour cream
    • 1 teaspoon vanilla extract

     Lemon panna cotta:

    • 4 tablespoons lemon juice (about 1 lemon)
    • 2 tablespoon gelatine
    • 1 ¼ cups (300 ml) whipping cream
    • zest of 1 lemon
    • ½ cup (100 g) sugar
    • ¾ cup + 1 tablespoon (200ml) natural plain yoghurt


    • 1 pound (450 g) fresh cherries
    • 2 store bought cherry jellies



    Line the bottom of the pan with parchment paper. Preheat oven to 350°F/175°C.

    Chocolate cake: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in eggs, one at the time, mix together. Gradually add flour with cocoa powder and baking powder still mixing on medium speed. Add sour cream and vanilla, mix until combined. Spoon the batter into the prepared pan. Bake for 25 minutes (until the skewer inserted into center comes out clean). Cool in pan.

    Make lemon panna cotta: place the gelatine in a small bowl and pour over lemon juice. Set aside for 10 minutes. Heat cream and sugar until hot (boiling). Remove from heat and add bloomed gelatine, mix until melt. In separated bowl mix together yoghurt with lemon zest. Stir in the cream mixture and mix until smooth. Pour the mixture over the chocolate cake and place to the fridge.

    Remove pits from cherries trying to save the whole shape of fruit. Melt the jelly powder in boiling water using ¾ of the water amount suggested by the manufacturer. Cool slightly but do not let to set. Place cherries over the panna cotta layer and pour jelly over. Place to the fridge for overnight.

    The next day remove cake from the fridge, remove from the pan. Place on a serving plate. Store in fridge.


    Category: Layered.

    Tags: cherries, chocolate, lemon, panna cotta.

  • Shekerburas are mini pies originated from Azerbaijan. The pastry is shortbread like but the addition of yeast changes the structure into softer pastry. Traditional filling is made of nuts and sugar but in this recipe are used cherries to enjoy summer fruits and new quality of taste. The pastry is not sweet, the filling is sweet and spicy and the every whole pie is delicious small treat. Enjoy!


    14 pieces



    • 2/3  cup unsalted butter, softened
    • 2 2/3 cups all purpose flour
    • ½ cup hazelnut meal
    • ¼  teaspoon ground cinnamon
    • ¼  teaspoon ground black pepper
    • ½ cup sour cream
    • 2 egg yolks
    • 1 ½   teaspoon salt
    • 2 tablespoons warm milk
    • 1 tablespoon granulated sugar
    • ½ teaspoon dried yeast
    • 1 egg
    • 1 tablespoon water


    • 2/3 pound cherries, pitted
    • 2/3 cup light brown sugar
    • ½ cup dried cherries
    • 2 tablespoons corn starch
    • 1 tablespoon lemon zest
    • 1 tablespoon lemon juice
    • 1 teaspoon rum extract
    • ½ teaspoon salt
    • ¼  teaspoon ground cinnamon
    • ¼  teaspoon ground black pepper



    In a large bowl combine flour, butter, hazelnut meal, cinnamon and pepper. Rub with your fingers (or knife) until combined.

    In a small bowl combine sour cream, egg yolks and salt. In another small bowl combine warm milk, sugar and yeast. Set aside for few minutes, until starts to bubble. Add yolk mixture and yeast mixture to flour mixture. Mix until well combined. Turn out the pastry onto lightly floured surface and knead until smooth (about 2 minutes). Form to a ball, place in the bowl and let rest for 30 minutes.

    Make filling: in a medium sauce pan combine all ingredients. Cook about 2 minutes until cherries have released their juice. Increase heat and cook, stirring, until juice have thickened, about 5 minutes. Remove from heat and let cool.

    Preheat oven to 350°F (180°C). Line big baking sheet.

    Divide dough into 14 equal pieces. Working with one piece at a time, shape each piece into a 4½ - inch round. Spoon cherry filling into center of each round, dividing evenly among rounds. Fold dough over filling and crimp edges. Place on prepared pan. Pinch few rows of crinkles on the top surface of each pie (I made it by pinching pastry with my fingertips). Cut two small holes in the top of each shekerbura. Brush slightly with egg whisked with water.

    Bake for 25 minutes. Let cool on the sheet.




    The recipe comes from 'Bake from scratch' magazine, however a little changed by me.

    Category: Fruits cakes.

    Tags: cherries.

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