Cake slice

eggs • spelt flour (about 125 grams) • baking powder (about 2 1/2 teaspoons, 10-12 grams) • salt • pink rhubarb (about 800 grams) • granulated sugar (about 120 grams) • sliced almonds (about 100 grams) • light brown sugar

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

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)

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)

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 •

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) •

For the sponge cake (8- or 9-inch round pan) • flour (90 grams) • eggs • plus 1 tablespoon granulated sugar (80 grams) • baking powder (about half a packet) • mascarpone (200 grams) • heavy cream (200 grams) • sugar (60 grams) • vanilla sugar (or 2 teaspoons vanilla extract) • large peaches • butter, honey • vanilla sugar (or 4 teaspoons vanilla extract) •

eggs • sugar (70 grams) • flour (125 grams) • baking powder • milk (1/2 liter) • sugar (40 grams) + 1 packet vanilla sugar • vanilla bean or vanilla extract • cornstarch (40 grams) • whole egg + 1 egg yolk • peaches • lemon juice • sugar •

Orange slices in syrup: • large orange • sugar (about 200 grams) • water (about 240 ml) • Caramel: • sugar (about 100 grams) • water (about 30 ml) • Cake batter: • eggs • vanilla extract • salt • orange zest •

butter (about 90 grams, I use salted) • sugar (about 90 grams) • almond flour (about 80 grams) • buckwheat flour (about 15 grams) • all-purpose flour (about 15 grams) • large egg whites, at room temperature • Blueberries and sliced almonds

puff pastry • dark chocolate (100 grams) • pear, sliced (about 200 grams) • sugar (about 80 grams) • unsalted butter, softened (about 80 grams) • almond flour (about 100 grams) • eggs plus 1 egg yolk

eggs • flour (about 150 grams) • baking powder • oil (about 100 ml) • milk (about 125 ml) • pepper • shredded Gruyère cheese (about 100 grams) • chorizo (about 100 grams) • or 1 sliced bell pepper (about 100 grams)

For the cake (molly cake) • eggs • sugar (200 grams) • all-purpose flour (250 grams) • heavy cream, 30% (about 1 cup or 8.5 fl oz / 250 ml) • baking powder (9 grams) • For the mascarpone whipped cream • mascarpone cheese (500 grams) • heavy cream, 30% (about 2 cups or 17 fl oz / 500 ml) • powdered sugar (120 grams) • little butter for the pan • For the filling and decoration •

buckwheat crêpes • very thin slices of cooked ham • béchamel sauce (1 liter) • shredded Comté or Swiss cheese (200 grams) • small eggs • Salt and freshly ground black pepper

For the sponge cake: • eggs • salt • sugar (150 grams) • oil (100 ml) • milk (100 ml) • vinegar • baking powder (10 grams) • all-purpose flour (200 grams) • Vanilla extract • For the whipped cream: • whipped cream powder •

thick slices of brioche • egg • cream cheese (such as St. Morêt) • vanilla sugar • Raspberries, to taste • Chocolate chips, to taste • Powdered sugar, to taste

all-purpose flour (75 g) • sugar (200 g) • unsalted butter, softened (110 g) • almond flour (75 g) • vanilla extract • large egg whites • pistachio paste • sliced almonds • Fresh raspberries

semi-brown rice flour (60 g) • chestnut flour (10 g) • light cane sugar (50 g) • baking powder (3 g) • psyllium husk (8 g) • vanilla or plain soy milk, or low-fat milk (100 ml) • apple cider vinegar (5 ml) • grape seed oil (30 ml) • vanilla extract (7.5 ml) • To taste: pearl sugar • To taste: sliced almonds

unsalted butter (75 g) • powdered sugar (80 g) • egg whites • all-purpose flour (25 g) • almond flour (70 g) • little vanilla extract • sliced almonds

eggs • honey (100 g)

all-purpose flour (90 grams) • powdered sugar (120 grams) • egg whites (about 105 grams) • almond flour (20 grams) • fresh raspberries (100 grams) • Sliced almonds, for topping (optional)

all-purpose flour (150 grams) • almond flour (80 grams) • sugar (60 grams) • unsalted butter (75 grams) • eggs • milk (100 grams) • fresh raspberries (100 grams) • baking powder (8 grams) • Sliced almonds

plain yogurt • self-rising cake flour • almond flour • sugar • vegetable oil • figs • Sliced almonds