INSPIRING Recipes

• Muffins
• Oat milk 150 g
• Oat flakes 10 g
• Apple puree (thick) 70 g
• Apple vinegar 5 g
• Xanthan gum 2 g
• Ground nutmeg 10 pcs
• Ground cinnamon 10 g
• Ground cardamom 10 g
• Cane sugar 45 g
• GRANDPRO Cake margarine (softened) 40 g
• Salt pinch
• Wheat flour 210 g
• Baking powder 8 g
• Baking soda 2 g

Streusel

• GRANDPRO Tart margarine (cold) 45 g
• Wheat flour 40 g
• Sugar 60 g
• Oat flakes 45 g
• Ground cinnamon to taste

• Topping (creamy oatmeal sauce)
• White sugar 70 g
• Maple syrup 10 g
• GRANDPRO Cream margarine 40 g
• Oat milk 100 g
• Star anise 2 stars
• Cinnamon ½ stick
• Ground nutmeg pinch
• Salt pinch

• Cream cheese mousse
• Ewald gelatin sheets 7 g
• Cremette cream cheese 262 g
• Vanilla pod 1/2 pc.
• Milk 30 g
• Powdered sugar 50 g
• Lemon juice 20 g
• Cream 33% 50 g

• Mango gel
• Ravifruit mango puree 200 g
• Sugar 20 g
• Agar 4 g
• Lime juice 25 g
• Sugar syrup (water 200 g, sugar 100 g)

• Caramelized white chocolate
• Water 40 g
• Sugar 85 g
• Callebaut Velvet white chocolate 75 g

• Mango and white chocolate cremeux
• Ewald gelatin sheets 5 g
• Egg yolk 50 g
• Sugar 10 g
• Milk 65 g
• Cream 33% 66 g
• Ravifruit mango puree 130 g
• Callebaut Velvet white chocolate 75 g
• GRANDPRO Cream margarine 40 g

• Tuile batter (for decoration)
• GRANDPRO Cake margarine 30 g
• Sugar 25 g
• Wheat flour 75 g
• Egg white 100 g
• Vegetable oil 30 g
• Salt 5 g

• Garnish
• Fresh mango
• Fresh strawberries
• Microgreens

• White chocolate ganache* 150 g
• Custard** 150 g
• Green food coloring (gel) optionally
• Mint essential oil to taste
• Chocolate capsules for sweets 20 pcs

• *White chocolate ganache
• Cream 33–35% fat 136 g
• White chocolate 280 g
• GRANDPRO Cake margarine 39 g

• **Custard
• Milk (cow’s or any alternative) 149 g
• PrebioSweet complex sugar substitute 10 g
• PrebioSweet complex sugar substitute 68 g
• Corn starch 25 g
• Sugar-free white chocolate 99 g
• GRANDPRO Cream margarine 24 g

• Chocolate sponge cake
• GRANDPRO Cake margarine 60 g
• Sugar 150 g
• Wheat flour 125 g
• Milk 150 g
• Cocoa powder 45 g
• Egg 1 pc.
• Salt 0,5 tsp
• Baking soda 0,5 tsp
• Vanilla 0,5 tsp

• Filling 1
• Chocolate 100 g
• GRANDPRO Cream margarine 20 g
• Cream 20% fat 10 g

• Filling 2
• Colorful chocolate dragees 1 pack

• Soaking
• Cream 20% fat 20 g
• Sugar 10 g

• Decoration
• Black mastic
• Plastic or silicone wheel mold

• Dough
• GRANDPRO Cake margarine 80 g
• Sugar 110 g
• Eggs 120 g
• Honey 40 g
• Wheat flour 150 g
• Baking powder 4 g
• Baking soda 4 g
• Ground cinnamon 1.5 tsp.
• Ground cardamom 0.25 tsp.
• Grated nutmeg 0.25 tsp.
• Milk 80 g

• Cranberry confit
• Cranberry puree 200 g
• Sugar100 g
• Pectin 10 g

• Sour cream topping
• GRANDPRO Cream margarine 120 g
• Powdered sugar 50 g
• Sour cream 20% fat 180 g
• Vanilla paste 10 g

• Sponge cake
• Eggs 3 pcs
• Sugar 120 g
• Sour cream 20% fat 150 g
• GRANDPRO Cake margarine 200 g
• White flour 160 g
• Cocoa powder 50 g
• Baking powder 5 g
• Baking soda 2 g

• Shortbread layers
• White flour 400 g
• GRANDPRO Tart margarine 200 g
• Egg yolks 2 pcs
• Sour cream 20% fat 100 g

• Meringue
• Egg whites 2 pcs
• Sugar 200 g
• Unshelled crushed almonds 150 g

• Butter cream
• GRANDPRO Cream margarine 200 g
• Condensed milk 150 g

• Cream of sour cream
• Sour cream 20% fat 500 g
• Powdered sugar 150 g

• Decoration
• Bellaria vegetable cream 400 g
• Food coloring
• Dark chocolate 40 g
• Roasted crushed walnuts 10 g
• Dried mango 60 g

• Wheat flour 380 g
• Vanilla to taste
• Corn starch
• Baking powder
• Medium-size eggs 2 pcs
• Sugar 120 g
• White raisins 65 g
• Milk 160 ml
• GRANDPRO Cake margarine 100 g

• Garnec gluten-free flour 200 g
• Cocoa powder 25 g
• Sugar 100 g
• GRANDPRO Cake margarine 100 g
• Baking powder 4 g
• Baking soda 2 g
• Guar gum 4 g
• Maltose molasses 100 g

• Coffee sponge cake
• Wheat flour 160 g
• Starch 2 g
• Baking soda 0.25 tsp
• Baking powder 0.5 tsp
• Ground cardamom 0.25 tsp
• Instant coffee (powder) 2 tbsp
• GRANDPRO Cake margarine 57 g
• Corn oil 53 g
• Sugar 150 g
• Egg 2 pcs (90 g)
• Table vinegar 0.5 tsp
• Kefir 168 g

• Whipped coffee ganache
• Cream 1,350 g
• Instant coffee 1.5 tbsp
• Ground cardamom a pinch
• Milk chocolate 200 tsp
• Coffee liqueur 10 g

• Coffee syrup
• Water 60 g
• Sugar 40 g
• Coffee liqueur 15 g

• Assembling the dessert
• Lavender and grapefruit white sponge cake 500 g
• Cream 33% fat 300 g
• White chocolate ganache 300 g
• Lemon essential oil optionally
• Sage essential oil optionally
• Blackcurrant confit 300 g

• Lavender and grapefruit white sponge cake
• Universal gluten-free flour blend 75 g
• Corn starch 40 g
• Grapefruit zest + lavender powder 10 g
• Baking powder 5 g
• Cocoa butter 40 g
• Eggs280 g
• Polydextrose 75 g
• Erythritol 75 g
• GRANDPRO Cake margarine 5 g
• PrebioSweet Fitness concentrated sweetener 50 g

• White chocolate ganache
• Cream 33–35% fat 136 g
• White chocolate 280 g
• Margarine GRANDPRO Cake 39 g

• Blackcurrant confit
• Erythritol 100 g
• Pectin NH 8 g
• PrebioSweet Fitness concentrated sweetener 5 g
• Blackcurrants (fresh or frozen)200 g
• Water 200 g
• Citric acid 0.5 g

• Sponge cake
• Sugar (1) 150 g
• Egg yolks (large) 5 pcs
• Eggs 2 pcs
• Egg whites 5 pcs
• Sugar (2) 150 g
• Almond flour 250 g
• Wheat flour 120 g
• White chocolate 100 g
• GRANDPRO Cake margarine 60 g
• Baking powder 10 g

• Peach rhubarb layer
• Pureed peach 250 g
• Pureed rhubarb 100 g
• Sugar 200 g
• Agar agar 10 g

• Chocolate ganache
• Cream 35% fat 200 g
• White chocolate 300 g
• Inverted sugar 50 g
• GRANDPRO Cream margarine 100 g

• Soaking syrup
• Water 150 g
• Sugar 50 g
• Almond liqueur 30 g
• Lemon juice a few drops

• White icing
• Gelatin 6 g
• Cream 200 g
• Sugar 200 g
• Inverted sugar 50 g
• White chocolate 100 g

• Decoration
• White chocolate capsules with ganache filling
• Rhubarb shavings
• Violets

• Brownies
• Bitter chocolate 70% cocoa (or dark chocolate 54% cocoa) 350 г
• Eggs 525 g
• Wheat flour 225 g
• Sugar 175 g
• Ground dried ginger 3,5 g
• GRANDPRO Cake margarine 175 g

• Syrup
• Water 300 g
• Sugar 150 g
• Freeze-dried coffee 20 g
• Ground dried ginger 5 g

• Muscat ganache
• Cream 33% fat 1200 g
• Leaf gelatin 10 g
• White chocolate 325 g
• Ground nutmeg 4 g

• Coffee caviar
• Refined deodorized vegetable oil 500 g
• Water 380 g
• Sugar 50 g
• Freeze-dried coffee 20-30 g
• Gelatin 25 g

• Chocolate sponge cake
• GRANDPRO Cake margarine 120 g
• Sugar 300 g
• Wheat flour 250 g
• Milk 300 g
• Cocoa 85 g
• Eggs 2 pcs
• Salt 1 tsp.
• Baking soda 1 tsp.
• Vanillin 1 tsp.

• Filling 1
• Milk 30 g
• Sugar 20 g
• Shredded coconut 80 g
• GRANDPRO Cream margarine 15 g

• Filling 2
• Milk 10 g
• Chocolate 100 g
• GRANDPRO Cream margarine 20 g

• Cream
• Mascarpone 700 g
• Powdered sugar 70 g

• Soaking
• Condensed milk 20 g
• Hot water 200 g

• Crepes
• Wheat flour 240 g
• Sugar 50 g
• Salt 1 tsp.
• Eggs 4 pcs
• Egg yolks 5 pcs
• Lemon (zest) 1 pc
• GRANDPRO Cake margarine 230 g
• Milk 500 ml
• Cognac 45 ml

• Cream
• Cream 33% fat (cold) 1 tbsp. (or more)
• Mascarpone 200 g
• Powdered sugar 150 g

• Salted caramel
• Sugar 300 g
• Water 100 ml
• Cream 33% fat 120 ml
• GRANDPRO Cream margarine 50 g
• Salt 1 pinch

• Filling
• Fresh strawberries (cut into thin slices) 1 kg

• Decoration
• Medlar fruits

• Bread flour (wheat flour with 12% to 14% gluten content) 1000 g
• Sugar 100 g
• Pressed yeast 40 g
• Salt 25 g
• Eggs (cold) 600 g
• GRANDPRO Cake margarine 500 g
• Add-ins:
• Sun-dried tomatoes 100 g
• Olives 100 g
• Ham 100 g
• Fresh basil 50 g
• Brie cheese 100 g

• Cupcake dough
• GRANDPRO Cake margarine 25 g
• Orange zest 3 g
• Egg 60 g
• Cream 33% fat 33 g
• Sugar 65 g
• Salt 1 g
• Wheat flour 60 g
• Baking powder 25 g

• Gourmet orange glaze
• Callebaut orange chocolate 500 g
• Vegetable oil 100 g
• Crushed roasted almonds 50 g

• Sponge cake layers
• Eggs 3 pcs
• Sugar 75 g
• Salt 3 g
• GRANDPRO Cake margarine 100 g
• Wheat flour 100 g
• Baking powder 1 tsp
• Milk 5 tbsp

• Sour cherry filling
• Pitted sour cherries 300 g
• Sugar 100 g
• Potato starch 2 tbsp.

• Cream
• Cream 23% fat 350 ml
• Sugar 120 g
• Mascarpone 250 g
• Yogurt 400 g
• Cream thickener 24 g
• Vanillin 8 g

• Soaking for sponge cake layers
• Dry white wine 100 ml
• Water 30 ml

• Garnish
• Meringue
• Icing buttons

• Pie crust
• GRANDPRO Cake margarine 100 g
• Sugar 120 g
• Wheat flour 120 g
• Eggs 100 g
• Baking powder 5 g
• Flax seeds 1,5 g
• Salt 1,5 g
• Sour cream 5 g

• Peeled and cored apple (per 1 serving) 65 g

• Apricot gel
• Apricot puree 225 g
• Water 75 g
• Sugar 25 g
• Agar agar 1,5 g

• Choux dough
• GRANDPRO Cake margarine 110 g
• Milk 125 g
• Water125 g
• Sugar 10 g
• Salt 1/2 tsp.
• Wheat flour 150 g
• Medium size eggs (about 6 pcs) 360 g

• Custard
• Eggs (1 whole egg plus 3 yolks) 100 g
• Starch 25 g
• Sugar 90 g
• Vanilla extract 10 g
• Milk 300 g
• GRANDPRO Cream margarine 120 g

• Glaze
• Dark chocolate 100 g
• Vegetable oil 45 gг

• Honey cakes
• Honey 90 g
• Sugar 220 g
• GRANDPRO Cake margarine 60 g
• Baking soda 12 g
• Lemon juice 12 g
• Eggs 4 pcs
• Wheat flour 375 g

Caramel

• Sugar 100 g
• Cream (fat content of 30% and above) 110 g
• GRANDPRO margarine 40 g

• Custard
• Sugar 400 g
• Eggs 2 pcs
• Wheat flour 50 g
• Milk 500 g
• GRANDPRO Cream margarine 200 g
• Sour cream (minimum 20% fat ) 200 g

• Soaking
• Milk 100 g
• Maple syrup 10 g

• Cake
• Tangerines (medium size) 3 pcs.
• Egg 180 g
• Sugar 250 g
• GRANDPRO Cake margarine 200 g
• Walnuts (crushed) 100 g
• Baking soda 5 g
• Table vinegar 15 g
• White flour 350 g

• Cream
• GRANDPRO Cream margarine 200 g
• Fresh-squeezed tangerine juice 100 g
• Milk jam 250 g

• Banana sponge cake
• Wheat flour 140 g
• Starch 13 g
• Baking soda 0,5 tsp
• Baking powder 0,5 tsp
• Ground cinnamon 1 tsp
• Bananas 205 g
• GRANDPRO Cake margarine 57 g
• Corn oil 53 g
• Sugar 150 g
• Eggs 90 g
• Greek yogurt 63 g

• Coconut cream
• GRANDPRO Cream margarine 200 g
• Condensed coconut milk 150 g
• Cream cheese 250 g

• Garnish
• Coconut flakes on top

• Cake layers
• (5 pcs)
• Medium-size eggs (room temperature) 4 pcs
• Sugar 125 g
• White chocolate 160 g
• GRANDPRO Cake margarine 80 g
• White flour 210 g
• Baking powder 20 g

• Raspberry filling
• Corn starch 10 g
• Water 30 g
• Raspberry sauce (raspberries, ground with sugar) 150 g

• Mango filling
• Corn starch 10 g
• Water 30 g
• Mango puree with sugar 150 g

• Cream filling
• Mascarpone 250 g
• Cream cheese 250 g
• Powdered sugar 120 g
• Cream 33% fat 370 g
• Vanilla paste 1 tsp

• Leveling cream
• GRANDPRO Cream margarine 150 g
• Powdered sugar 120 g
• Cream cheese 250 g
• Food coloring of the color you need (optionally) 1 tsp

• Garnish
• Rose flowers (made of mastic or the fresh ones)
• Marshmallows
• Pistachio twigs
• Ground pistachios

• Chocolate sponge cake (brownie) for a 20×30-cm frame
• Egg mélange 198 g
• Sugar 263 g
• GRANDPRO Cake margarine 263 g
• Cream cheese 132 g
• Dark chocolate (54% cocoa) 119 g
• Wheat flour 92 g
• Alkalized cocoa powder 40 g
• Salt 1 g
• Rum essence 2 g

• Sour cherry confit (for a 20×30-cm frame)
• Frozen sour cherries 570 g
• Pectin NH 12 g
• Sugar 135 g

• Almond dacoise (20×30-cm 2 crusts)
• Almond flour 100 g
• Wheat flour 25 g
• Corn starch 25 g
• Egg whites 120 g
• Sugar 170 g
• Salt 2 g

• Tonka ganache
• Cream (33% fat) 250 g
• Dark chocolate (54% cocoa) 225 g
• Natural tonka bean flavoring, Sosa 0.1 g (1 drop)

• Sour cherry cream
• GRANDPRO Cream margarine 280 g
• Condensed milk 525 g
• Golden rum (not dark!) 15 ml
• Amarena sour cherry concentrated paste, Sosa 25 g
• Can be replaced with:
• cherry puree 150 g
• sugar 100 g

• Gourmet glaze
• Milk chocolate 300 g
• Corn oil (or any odorless vegetable oil) 80 g
• Waffle crumbs 30 g

• Decoration
• Freeze-dried sour cherries (powder or small pieces)

• Assembling the dessert
• Chocolate sponge cake 500 g
• Dark chocolate 250 g
• Food coloring optionally
• Isomalt 100 g
• Lingonberry sauce 250 g

• Chocolate sponge cake
• All-purpose gluten-free flour blend* 75 g
• Corn starch 40 g
• Cocoa powder 30 g
• Baking powder 5 g
• Cocoa butter 40 g
• Eggs 280 g
• Polydextrose 75 g
• Erythritol 75 g
• PrebioSweet Fitness concentrated sweetener 5 g
• GRANDPRO Cake margarine 50 g

• Opara
• Milk 96 g
• Flour 50 g
• Sugar 10 g
• Fresh yeast 30 g

• Dough
• White flour 500 g
• Ricotta or fat tvorog (farm cheese) 400 g
• Eggs 220 g
• Sugar 190 g
• GRANDPRO Cake margarine  80 g
• Salt 5 g
• Vanilla to taste
• Zest of 1 orange or 2 lemons

• Stuffing
• Sun-dried berries 150 g
• Some hot water
• Rum, cognac or whisky 50 g