This is my very first post in a very long time! Way overdue.

I haven’t been updating the blog as often as I should but that’s all going to change.

You can expect great new entries from me!

I hope you enjoy this recipe for cradle cake which I adapted from one of my favorite cooking books: Rose’s heavenly cakes by Rose Levy Beranbaum


Cradle cake

For the dacquoise

½ a cup of granulated sugar (100 gr)

½ a cup of mixed nuts (80 gr) – I used 40 gr of almonds and 40 gr of hazelnuts

2 large eggs at room temperature separated into yolks and egg whites


Preheat oven to 160 degrees Celsius (325 degrees Fahrenheit).

Line the bottom of a rectangle metal loaf pan with parchment paper and then coat with baking spray (or oils) with flour. Remove the excess flour.  This is a crucial step because if you don’t line the bottom of the pan it will be nearly impossible to remove the cake after it has been baked. You can also use a silicon loaf pan.





In a food processor pulse the nuts and 1 tablespoon of sugar until the nuts and sugar are combined.

Separate the eggs and place the yolks in a covered bowl. Whip the egg whites with the remaining sugar until stiff peaks. Fold in the nut mixture.

Spread the mixture onto the prepared pan using a silicon spatula. Spread it evenly in the bottom and sides of the pan, creating a hollow rectangle in the middle of the center which will contain the batter.




For the batter

2 egg yolks (from the eggs we separated)

1/3 cup 3% milk (81 gr)

1 teaspoon of pure vanilla extract

100 gr all-purpose flour

½ a cup of granulated sugar (100 gr)

1 ½ teaspoons of baking powder

¼ teaspoon of salt

½ a stick of butter (60 gr)

In the bowl with the reserved egg yolk add 1 table spoon of milk and vanilla extract, whisk and set aside.

In the bowl of your electric mixer fitted with the paddle attachment combine the flour, sugar, baking powder and salt. Add the butter and remaining milk – beat on medium speed for 1 minute, scrape down the sides. Add the egg mixture in 2 parts beating on medium speed after each addition.

Spoon the batter into the prepared pan and smooth the surface evenly.





Bake for 45-55 minutes until a cake tester inserted in the center comes out clean.




Let the cake cool for 20 minutes before removing it from the pan. When the cake cools completely you can top with powdered sugar.





Enjoy 🙂