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Dans la lune

August 4, 2020

Nutella cream cheese cake

Nutella cream cheese cake 

Print this recipe
Serving Size
18cm whole cake
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Nutella cream cheese cake 

Ingredients

For the base cookie crumb :

  • 50g plain flour/cake flour (T45)
  • 12g almond powder
  • 50g sugar
  • 2 tbsp unsweetened cocoa powder
  • dash of salt
  • 45g unsalted butter

For the nutella cream layer :

  • 100ml heavy cream
  • 1/2 tbsp white sugar
  • 110g mascarpone cheese
  • 5g gelatin sheet
  • 150g nutella paste

For the topping :

  • 2 tbsp your favorite nuts ( I used Praline here) - crushed

Instructions

  • 1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
  • 2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
  • 4. In a bowl, add the heavy cream and whip to soft peak, set aside.
  • 5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
  • 6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
  • 7. Add whipped cream (step 4) and mix gently with a spatula.
  • 8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Chocolate, Cooking, Cooking Recipe, Sweet cooking

November 22, 2019

Yogurt cheesecake

Yogurt cheesecake

Print this recipe
Serving Size
18cm cake pan with removable bottom
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Yogurt cheesecake

Ingredients

For the bottom cookies

  • 60g cake flour/plain flour
  • 15g almond flour
  • 50g sugar
  • dash of salt
  • 48g unsalted butter

For the filling

  • 150g cream cheese (e.g. philadelphia Plain Cream Cheese)
  • 150g mascarpone cheese
  • 100g white sugar
  • 150g plain greek yogurt
  • 150g heavy cream
  • 9g gelatin - dissolve in 30g water
  • 100g milk

Instructions

  • 1. Line the bottom of a 18 cm circle cake pan with parchment paper.
  • 2. Process flour, almond powder, sugar and salt in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should remain crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for about 25~30min or until lightly brown at 160℃.
  • 4. Remove from the oven and immediately press them into the bottom, using a spatula. Do it while the crumbs are still hot. Set the cake pan aside.
  • 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
  • 6. Add yogurt and mix.
  • 7. In a small pan, add the milk and heat it up to about 50℃ (do not boil). Then add the dissolved gelatin. Melt it well and let it cool to room temperature.
  • 8. Pour the milk into the cream cheese mixture little by little and mix well each addition.
  • 9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
  • 10. Pour the cream cheese mixture into the cake pan.
  • 11. Let it stand for at least 6 hours or overnight in the fridge before you unmold.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Sweet, Sweet cooking

October 22, 2019

Earl Grey Tea Cheesecake

Earl Grey Tea Cheesecake

Print this recipe
Persons
15
Prep Time
40 minutes
Cook Time
2 hours
Total Time
2 hours, 40 minutes
Earl Grey Tea Cheesecake

Ingredients

For the bottom and top cookies

  • 50g plain flour (T45)
  • 30g sugar
  • 12g almond powder
  • 5g earl grey tea leaf - ground
  • 40g butter

For the filling

  • 200g mascarpone cheese
  • 60g cream cheese (e.g. Philadelphia plain cream cheese)
  • 95g white sugar
  • 200g heavy cream (whipping cream)
  • 150g boiling water
  • 10g earl grey tea leaf
  • 100g whole milk
  • 8.5g gelatin - dissolve in 30g water

Instructions

  • 1. Line the bottom of a 15cm circle cake pan with parchment paper. In a small tea cup, add 10g earl grey tea leaves and pour the boiling water (150g) to make a strong earl grey tea. Set aside for later use.
  • 2. Process flour, almond powder, sugar and earl grey tea leaves (ground) in your food processor for a few seconds and then add butter. Process until the mixture becomes crumbly. Do not process too much : the dough should be crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for 20~25min or until lightly brown at 160℃. Remove from the oven. Put aside 50g of these crumbs for the topping.
  • 4. While the crumbs are hot, press them onto the bottom, using a spatula. Set it aside in the fridge.
  • 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
  • 6. In a small pan, add the milk and heat up to about 50~60℃ (do not boil), then add the dissolved gelatine. Melt it well and let it cool to room temperature.
  • 7. Strain "the strong tea" which you made in #1 through a sieve into the pan with the milk and mix well (Squeeze the tea leaves well).
  • 8. Pour the milk mixture into the cream cheese mixture little by little. Mix well at each addition.
  • 9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
  • 10. Pour the cream cheese mixture into the cake pan (from the fridge).
  • 11. Crush the topping cookies which you put aside at #3, using a wooden stick and add sugar (3~5g if you like). Mix well.
  • 12. Sprinkle the topping crumbs on the cake top and let it stand for at least 6 hours or overnight in the fridge.
  • Tip on how to unmold wet a towel with hot water and apply to the side of the cake pan gently. Place the cake mold onto a jar (such as a jam jar) and slide the side or the cake pan down.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Food Yummy, Sweet, Sweet cooking

June 2, 2018

Japanese style Apple Pie

Japanese style Apple Pie

Print this recipe
Serving Size
about 25cm circle pie
Prep Time
2 hours
Cook Time
45 minutes
Total Time
2 hours, 45 minutes
Japanese style Apple Pie

Ingredients

For the puff pastry

  • 200g all purpose flour (T55)
  • 50g water
  • 40g vodka
  • 20g unsalted butter - soft/room temperature
  • 1/4 tsp fine salt

For the butter layer

  • 120g cold unsalted butter - cut into slices

For the filling

  • 3 to 4 apples - cut into small cubes (or 3 apples and 1 pear)
  • 10g salted butter
  • 50g sugar
  • 1 tsp maple syrup - optional
  • 1 egg - beaten
  • 40g simple cookies like rich tea cookie - crumbled
  • or white sandwich bread - thinly sliced
  • 2 to 3 tbsp apricot jam

Instructions

  • 1. *Make the puff pastry* Fit your food processor with the dough blade, add all the puff pastry ingredients and process until the flour clumps together in large pieces and comes together.
  • 2. Roll out the dough on a floured surface with a floured rolling pin. Make it into a rectangle shape and sprinkle cold unsalted butter (120g) onto the dough (see photo).
  • 3. With the short border of the rectangle closest you, fold the dough into thirds: top and bottom edges to be folded in (see photo). The butter should be enclosed in the dough. Rotate 90 degrees, and roll it out again into a big rectangle with the rolling pin. Fold it again.
  • 4. Wrap the dough in plastic and chill for about 30 minutes or until firm.
  • 5. Repeat steps #3 and #4 twice more. The dough should be smooth by now. Chill it in plastic again for 30 min.
  • 6. *Make the filling* In a frying-pan, melt butter. Add sugar and apple cubes. Cook them on medium-low heat for about 15 to 20 minutes or until wilted. Remove from the heat and let it cool to room temperature. Set aside.
  • 7. *Assemble the cake* Divide the pastry dough in 2 parts, 1/3 and 2/3. Roll out the 2/3rd piece at once and cut into about 25cm circle. Place it on a baking sheet and prick the bottom of the pastry thoroughly with a fork.
  • 8. Roll out the other remaining pastry and cut into strips. Brush the edges of the 25cm circle pastry with water (or beaten egg). Put the pastry strip all around the bottom of the cake to make the border.
  • 9. Then spread the crumbled cookies evenly and spread the apple filling from #6 over the cookies.
  • 10. Make a lattice with the remaining pastry strips over the cake and press gently down to seal well at each strip end. Pre-heat the oven to 200℃.
  • 11. Brush the top of the cake with beaten egg.
  • 12. Bake for 20min. Then lower the heat to 180℃ and bake for another 20min or until nicely browned on top and bottom.
  • 13. Remove the cake from the oven and glaze with apricot jam.
  • Note : You can bake the remaining pastry into a mini-pie too.
© 2021 Copyright Dans la lune

 

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Fruits, Japanese, Sweet cooking

November 8, 2015

Mini Pavlova with Berries & Cream

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Mini Pavlova with Berries & Cream

Print this recipe
Serving Size
8 to 10 small size (about 6cm ) pavlovas
Prep Time
30 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours
Mini Pavlova with Berries & Cream

Ingredients

  • 2 egg whites (about 60g depend on the egg size)
  • 120g caster sugar
  • 1 tsp white vinegar
  • 1 tsp corn starch

For the garnish :

  • 200ml heavy cream (more than 35%)
  • 5g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
  • 20g white sugar
  • fruits which you like (blueberry, raspberry, mango, kiwi and banana etc...)

Instructions

  • 1. Preheat oven to 100 - 110 degrees C.
  • 2. In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, about 1 tablespoon at a time, whisk until the meringue looks glossy.
  • 3. Whisk in the vinegar and sifted corn starch.
  • 4. Line a baking tray with parchment paper. Pipe a 6 to 7cm circle and try to make a hole in the middle.
  • 5. Transfer the baking sheet to oven and bake it about for 1 hour and 30 minutes. Turn off oven and leave in until oven is cold.
  • 6. Whip cream to soft peaks. Spoon cream into center of meringues, and arrange with your favorite fruits on top.
  • NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.
© 2021 Copyright Dans la lune

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Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Sweet, Sweet cooking

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