Cake

For the sponge cake: • eggs - 2 whole eggs plus 2 yolks • sugar (100 grams) • all-purpose flour (70 grams) • fresh pears • chestnut cream (150 grams) • mascarpone cheese (120 grams) • heavy cream (200 grams) • vanilla bean seeds

all-purpose flour (about 100 grams) • light brown sugar (about 50 grams) • granulated sugar (about 80 grams) • eggs • sour cream (about 170 grams) • coconut milk (about 200 grams) • vanilla bean • black currants (about 250 grams) • salt

large apples • eggs • spelt-hazelnut milk (about 5 fl oz / 150 ml) • old-fashioned oats (about 2 oz / 60 g) • whole spelt flour (about 3.5 oz / 100 g) • hazelnut meal (about 1 oz / 30 g) • Juice of half a lemon • ground cinnamon • baking powder, leveled • dried cranberries, soaked in hot water to soften (about 2 oz / 50-60 g) • Sliced almonds for topping

Pink Lady apples (or similar, homegrown if possible) • all-purpose flour (about 175 grams) • granulated sugar (about 130 grams) • vanilla extract • eggs • baking powder (about 2 1/2 teaspoons) • thick sour cream (about 150 grams) • unsalted butter (about 95 grams) • dark rum • light brown sugar

unsweetened applesauce (90 g) • almond flour (80 g) • all-purpose flour (80 g) • honey (60 g) • apples • Ground cinnamon, to taste • Juice of 1/2 lemon • salt • baking powder (5 g)

sugar (160 g) • orange • eggs • all-purpose flour (190 g) • baking powder • sour cream (100 g) • melted butter (65 g)

black currants (about 400 grams, fresh from the garden if possible) • mascarpone cheese (about 250 grams) • cherry sugar (about 180 grams, collected from skimming during jam making) • eggs • all-purpose flour (about 80 grams)

granulated sugar (100 g) • eggs • honey (preferably any good-quality honey) • almond flour (150 g) • almond extract (about 5 g) • orange blossom water • lemon • unsalted butter, softened (75 g) • mascarpone cheese (50 g) • sliced almonds (30 g)

mascarpone (about 500 grams) • heavy cream (about 400 ml), 30% fat • petit beurre cookies • powdered sugar (about 140 grams) • shallow bowl of milk • vanilla extract • tablespoons of fruit jam or marmalade of your choice (here, red currant jelly) • Fresh fruits of your choice • For decoration: meringues, white chocolate

all-purpose flour (25 grams) • granulated sugar (30 grams) • large egg • almond flour (15 grams) • strawberries (about 350 grams) • granulated sugar (75 grams) • heavy whipping cream, very cold (225 grams) • powdered gelatin (8 grams) • fresh blueberries (125 grams) • granulated sugar (20 grams) • gelatin • water (71 ml) •

eggs • sugar (200 g) • unsalted butter, melted (200 g) • milk (100 ml) • all-purpose flour (200 g) • Vanilla extract • baking powder • salt • Whipped cream: • heavy cream • powdered sugar • Vanilla extract •

all-purpose flour (about 200 g) • baking powder • eggs • olive oil (about 70 ml) • milk (about 125 ml) • diced ham (about 200 g) • raclette cheese • Salt • Pepper

salted caramel sauce (about 175 grams) • sugar (about 50 grams) • unsweetened cocoa powder (about 35 grams) • eggs • Sea salt flakes (for garnish)

large eggs • all-purpose flour (40 grams) • cornstarch for gluten-free option (80 grams) • cornstarch (40 grams) • powdered sugar, plus extra for dusting the pan (90 grams) • unsweetened cocoa powder (25 grams) • heavy cream (200 ml) • powdered sugar (20 grams)

aquafaba (about 150 grams) • coconut milk-based non-dairy yogurt (about 3.5 oz or 100 grams) • sucralose (use the yogurt container to measure) • corn flour (about 150 grams or 3 yogurt containers) • medium avocado (about 2.5 oz or 70 grams) • almond flour (about 1 oz or 30 grams) • baking powder • pistachio flavoring • sliced almonds (about 1/2 oz or 15 grams)

rhubarb (about 700 grams, fresh if possible) • low-fat milk (400 ml) • heavy cream (200 ml) • spelt flour (125 grams) • eggs • granulated sugar (130 grams) • lemon curd

all-purpose flour (about 250 grams) • granulated sugar (about 200 grams) • mascarpone cheese (about 250 grams) • eggs • baking powder for cakes • peaches, 3 for the batter and 2 for topping • vanilla sugar • Zest of half a lemon • Optional: peach or apricot jam and powdered sugar

eggs • sugar (200 g) • vanilla extract • oil • all-purpose flour (200 g) • baking powder • sugar (200 g) • water (1/2 liter) • frozen strawberries (500 g) • sugar (200 g) • lemon juice • whipped cream powder •

egg whites • sugar (20 grams) • powdered sugar (70 grams) • almond flour (90 grams) • chopped hazelnuts • egg yolks • plus 1 tablespoon sugar (60 grams) • cornstarch (25 grams) • milk (250 grams) • butter (25 grams) • gelatin (4 grams) • heavy whipping cream, whipped (100 grams) •

vineyard peaches (or regular ripe peaches) • honey (60 grams) • granulated sugar (180 grams) • all-purpose flour (310 grams) • powdered sugar (60 grams) • baking powder (about 2 1/2 teaspoons) • eggs • salt • unsalted butter (125 grams) • vanilla extract • sour cream (120 grams) • lemon

plain yogurt (4.4 oz or 125g) • yogurt containers of sugar • yogurt containers of all-purpose flour • yogurt container of vegetable oil or melted butter • baking powder • eggs • canned pears, drained (about 14 oz or 400g) • dark chocolate (about 100g) • almonds • salt

all-purpose flour (about 150 grams) • old-fashioned oats (about 50 grams) • unsalted butter, softened (about 80 grams) • sugar (about 90 grams) • unsweetened applesauce (about 90 grams) • eggs • Reinette apples (or other tart apples) • vanilla sugar (about 2 teaspoons) • baking powder (about 2 teaspoons) • Cinnamon to taste

chickpea flour (200 g) • ricotta cheese (250 g) • eggs • salt • black pepper • sun-dried tomatoes (200 g) • olive oil (50 g)

Pineapple Cream: • pineapple juice (about 120 grams, fresh or store-bought) • diced pineapple (about 60 grams) • honey • lime juice (about 30 grams) • large eggs (about 200 grams) • sugar (about 180 grams) • gelatin (optional) • butter or margarine (about 30 grams) • Zest of 1 lime • Dacquoise Cake: • egg whites (about 125 grams) •

raclette cheese (about 200 grams) • ham (regular or smoked for extra flavor) • all-purpose flour (about 120 grams) • milk (about 100 ml) • eggs • baking powder • Salt and pepper

To poach the pears, you will need: • firm pears (to hold their shape during baking) • water (625 ml) • Zest of 1 lemon • plus 2 tablespoons granulated sugar (225 grams) • vanilla sugar • For the cake, you will need: • plus 1 tablespoon unsalted butter, softened (125 grams) • eggs • plus 1 tablespoon granulated sugar (160 grams) • coconut milk (160 ml) • plus 2 tablespoons all-purpose flour (100 grams) •

flour (150 grams) • eggs • light brown sugar (40 grams) • milk (100 ml) • almond butter (60 grams) • baking powder • cinnamon

Greek yogurt (200 g) • all-purpose flour (170 g) • light brown sugar (110 g; white sugar also works) • eggs • vanilla sugar • unsalted butter (90 g) • heaping teaspoon baking powder • vanilla extract (adjust to taste)

garden peaches (about 800 grams, frozen from last summer) • spelt flour (about 180 grams) • granulated sugar (about 80 grams) • unsalted butter (about 75 grams) • eggs • heavy cream (about 200 ml) • 2% milk (about 250 ml) • baking powder • salt

salted butter (120 g) • all-purpose flour (200 g) • sugar (125 g) • vanilla sugar or 1 teaspoon vanilla extract • large egg • egg yolk • baking powder • pitted prunes (250 g)