at-home pastry chef

As a child, I dreamed of becoming a designer, creating unique things. It was just circumstances that I chose the profession of a cook.
I had been making salads, starters, soups, main course dishes so far until my 28. The pastry art seemed so incredible and complicated to me.
Having studied the cook’s profession thoroughly, I turned to pastry art. I have fallen am in love with this profession. I am interesting everything concerning it, constantly discovering new opportunities for development, delighting sweet tooth persons with a variety of flavors and combinations.
Moreover, my childhood dream has finally come true. Being a designer at heart, you can realize many of your creative ideas in pastry art!


at-home pastry chef
  • 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

Sponge cake

  • NOTE: All ingredients must be at room temperature!
  • Mix all the dry ingredients: white flour, cocoa powder, baking powder, and baking soda. Sift through a sieve.
  • Put the softened GRANDPRO Cake margarine in the bowl of a mixer, whip for about 20 seconds (until smooth).
  • Continue whipping, add all the sugar in small portions and whip until fluffy.
  • When the margarine and sugar are whipped, add eggs one by one and sour cream, knead.
  • Add the dry ingredients in two steps. Knead the dough in the mixer.
  • Bake in a round 20-cm mold at 180°C for 45 minutes. This sponge cake is good because it is very juicy and stable.

Shortbread layers

  • Combine the sifted flour and GRANDPRO Tart margarine.
  • Mix with a mixer with a paddle attachment until crumbs form.
  • Add sour cream and egg yolks; knead the dough.
  • Form a dough ball and cool it in a refrigerator for at least 4 hours.
  • Divide the cooled dough into 6 equal parts; roll out the cakes d=20 cm and bake at 200°C for 8 minutes (until a light yellow crust forms). While the cakes are baking, cook the meringue.


  • Whip the egg whites with a hand mixer until white; add sugar in parts and whip for another couple of minutes.
  • When the mass increases in volume, place it in a water bath and whip for another 5–7 minutes (until it thickens).
  • Apply the cooled meringue over cooled shortbread layers, spread evenly over the entire surface.
  • Put crushed almonds on top, bake at 180°C for 10–15 minutes (until the meringue dries and the nuts turn brown).

Butter cream

  • Whip GRANDPRO Cream margarine at room temperature with a mixer for 3–4 minutes.
  • Continue whipping, add condensed milk in a thin stream and whip for another couple of minutes.

Cream of sour cream

  • Whip the cooled sour cream in the bowl of a mixer, gradually adding powdered sugar in small parts; then whip at medium speed for about 5 minutes more.

Assembling the cake

  • Sponge cake.
  • Cream of sour cream.
  • Meringue crusted shortbread layer.
  • Butter cream.
  • Meringue crusted shortbread layer.
  • Cream of sour cream.
  • Meringue crusted shortbread layer.
  • Butter cream.
  • Meringue crusted shortbread layer.
  • Cream of sour cream.
  • Meringue crusted shortbread layer.
  • Butter cream.
  • Meringue crusted shortbread layer.
  • Cream of sour cream.
  • Sponge cake.


  • Whip the cooled vegetable cream in the bowl of a mixer: first at low speed, then increase the speed and continue whipping until a fluffy, stable mass.
  • Divide the cooked cream into equal parts, put it in different containers and color it with food colorings.
  • Melt the chocolate in a water bath, temper, spread a thin layer on a silicone mat and spread the crushed walnuts on top.
  • Decorate with chopped and whole slices of dried mango.