• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

November 24, 2019

Quick and easy Tiramisu

Quick and easy Tiramisu

Print this recipe
Serving Size
25 x 18 cm
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Quick and easy Tiramisu

Ingredients

For the base cake

  • 2 eggs
  • 40g plain flour/cake flour (T45)
  • 45g white sugar
  • 10g unsalted butter
  • 20g milk
  • You can replace to "lady fingers", if its busy day!
  • 220g to 250g coffee - mix with sugar (about 35g)
  • 280g heavy cream/whipping cream - soft peak
  • 250g mascarpone cream
  • 60g cream cheese
  • 90g white sugar
  • 1 tsp vanilla paste (optional)

For over the base cake

  • 1 tbsp unsweetened cocoa powder (mix with 1 tsp instant coffee powder if you like.)

For the cake top

  • 1 tbsp unsweetened cocoa powder

Instructions

  • 1. Cut a piece of parchment paper to cover the bottom and sides of a jelly-roll pan.
  • 2. Sift flour into a medium bowl and set aside. Pre-heat the oven to 190C degree.
  • 3. Beat eggs with sugar in a medium bowl until creamy (about 3~5min) with an electric hand mixer.
  • 4. Gradually add the flour and mix the batter until all the lumps are gone, using spatula.
  • 5. In a small cup, add butter and milk and microwave for 10 to 15 sec at 600w. Mix to melt. Then add into the mixture (#4). Scrape the bottom of the bowl to ensure all the ingredients have been incorporated evenly.
  • 6. Pour the batter onto the prepared sheet pan and spread into an even layer. Flatten the surface with the spatula.
  • 7. Bake for about 10~12min or until light golden in color.
  • 8. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper you just used for baking (you could even use printing paper sheets). Let the cake cool completely.
  • 9. Place the sponge cake onto the plate you are going to use. Then spread coffee onto the cake evenly. Let it cool down to room temperature. Using a sieve, dust the cocoa powder (mix with 1 tsp coffee powder) over the cake.
  • 10. In a bowl, add mascarpone, cream cheese and sugar. Beat until just combined and smooth. Gently fold the whipped cream (soft-peak) into the cream mixture and mix well.
  • 11. Spread the cream mixture over the sponge cake. Dust the top with cocoa powder.
  • 12. Refrigerate for a few hours or overnight before serving.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Fast & Yummy, 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.
© 2022 Copyright Dans la lune

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

October 23, 2019

Oreo ice cream Sandwich

Oreo ice cream Sandwich

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Oreo ice cream Sandwich

Ingredients

For the cocoa cookie

  • 100g unsalted butter - soft/room temperature
  • 70g powdered sugar/confectioner's sugar
  • 8g egg yolk
  • 20g almond powder
  • 90g plain flour (T45)
  • 18g unsweetened cocoa powder
  • dash of salt

For the ice cream filling

  • 75g cream cheese - softened
  • 140g heavy cream/whipping cream - whip to stiff-peak
  • 20g sweetened condensed milk
  • 40~50g white sugar

If you want to make them without cocoa

  • 100g unsalted butter
  • 65g powdered sugar/confectioner's sugar
  • 12g egg yolk
  • 25g almond powder
  • 110g plain flour (T45)

Instructions

  • 1. Sift together flour, almond powder, salt and cocoa powder. Set aside.
  • 2. In a bowl, add the butter and powdered sugar. Mix well.
  • 3. Add egg yolk and mix well.
  • 4. Add the sifted flour from #1 into the butter mixture and mix well.
  • 5. Make a ball shape with it and place on saran wrap. Then cover with another saran wrap so you can roll it : Roll the dough out to 2-3mm thick, using a rolling pin.
  • 6. Let it sit in the fridge until it hardens, maybe for 30-60min, so that it will be easier to cut.
  • 7. Remove from the fridge and cut 4-5cm circles in the dough, using a cookie cutter and place on the baking sheet.
  • 8. Bake the cookies for about 8 to 9 min at 170℃. Do not overcook. Roll out the dough leftovers to 3mm again, and return to the fridge to make it firm. Repeat until all the dough is done.
  • 9. Make the filling ice cream In a small bowl, add cream cheese, sweetened condensed milk and sugar and mix well. Add the whipped heavy cream and mix well.
  • 10. Fill the filling mixture in a large pastry bag, fitted with a circle shape tip (about 1cm across). Pipe the filling cream onto a (bottom) cookie and cover with another (top) cookie. You've got your Oreo!
  • 11. Let them sit in the freezer until firm.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cookies, Cooking, Cooking Recipe, Food Yummy, Ice Cream, 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.
© 2022 Copyright Dans la lune

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

October 22, 2019

Tiramisu Cheesecake

Tiramisu Cheesecake

Print this recipe
Persons
15
Prep Time
40 minutes
Cook Time
2 hours
Total Time
2 hours, 40 minutes
Tiramisu Cheesecake

Ingredients

For the bottom and top cookies

  • 40g unsalted butter
  • 50g plain flour (T45)
  • 12g almond powder
  • 40g sugar (add some more if you like)
  • 1 to 2 tbsp instant coffee powder

For the cake

  • 200g mascarpone cheese
  • 50g cream cheese (e.g. philadelphia Plain Cream Cheese)
  • 85g white sugar
  • 200g heavy cream (whipping cream)
  • 5g gelatin - dissolve in 20ml water
  • 100g whole milk

For the topping

  • 5g unsweetened cocoa powder
  • 5g sugar

Instructions

  • 1. Line the bottom of a 15 cm circle cake pan (removable bottom) with parchment paper.
  • 2. Process flour, almond powder, sugar and coffee 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 20 to 25 mins or until lightly brown at 160℃. Remove from the oven. Put aside 40g cookies for the topping.
  • 4. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan 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 it up to about 50~60℃ degree (do not boil), then add the dissolved gelatin. Melt it well and let it cool to room temperature.
  • 7. Pour the milk into the cream cheese mixture little by little and mix well each addition.
  • 8. In a another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
  • 9. Pour the cream cheese mixture into the cake pan (from the fridge). Crush the topping cookies which you put aside at the step 3, using a wooden stick and add cocoa powder and sugar. Mix well.
  • 10. Sprinkle the topping cookies onto the cake and let 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 cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.
© 2022 Copyright Dans la lune

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

May 22, 2019

Crunchy & Chewy choco chip cookies – quick version

Crunchy & Chewy choco chip Cookies – quick version

Print this recipe
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Crunchy & Chewy choco chip Cookies – quick version

Ingredients

  • 100g white sugar
  • 150g brown sugar
  • 1/2 tsp salt
  • 110g unsalted butter - melted
  • 1 tsp maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 160 g cake flour or plain flour (T45) - sifted
  • 1/2 tsp baking soda - sifted
  • 200g of your favorite chocolate (white, milk, black caramel...) - cut into chunk

Instructions

  • 1. In a large bowl (or in the bowl of your stand mixer), whisk together the sugars, salt and butter until a paste forms with no lumps.
  • 2. Add maple syrup, egg and vanilla. Mix well.
  • 3. Sift in the flour and baking soda, then fold the mixture with a spatula. Do not overmix.
  • 4. Add the chocolate chunks and incorporate with a spatula or with your hand. Then chill the dough for at least 1 hour.
  • 5. Pre-heat the oven 180C degree.
  • 6. Make balls of dough (about 40g each / or your own preference) and place on a cooking sheet.
  • 7. Bake for about 9 to 10min until the cookies look puffy but the centers still look soft. Do not overbake.
  • 8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.
© 2022 Copyright Dans la lune

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

  • « Previous Page
  • 1
  • 2
  • 3
  • Next Page »

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • Dans la lune Thanks for the kind words! I think I got the 2mm s
  • jill ross thank you for these great recipes I brought my mac
  • oscar mackenzie i love you
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom