Chocolate Mont Blanc


Chocolate Mont Blanc.JPG

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

Today in Greece we celebrate Saint Catherine (Katerina). Today is my name day. As I have told you before several days per year the Greek Orthodox Church celebrates a particular Saint and that day, everyone who has the name of this Saint celebrates as well.
The story says that Catherine (Katerina) was born in Egypt in a very rich family. She got a very sound education, that be, philosophy, foreign languages and medicine. After turning down several marital proposals, her mother sent her to consult a Christian ascetic person. After speaking to him and seeing a dream with Mary mother of Christ, she became Christian herself.
In the beginning of 4th century Maximin was the Emperor of the Roman Empire and he asked from his citizens full obedience towards his face and also to embrace his religion. When all this came to Catherine she refused to make sacrifices to idols. The emperor, astonished by her beauty, brings in front of her 50 wise persons to challenge her. But she, with the help of God, managed to beat off their arguments. And she was so persuasive that all 50 of them became Christians.
The Emperor then ordered the killing of the 50 wise men. Also, he ordered the killing of Catherine by torture. God protected her by making the torture machine to roll and kill, instead of Catherine, several other people. When the emperor’s wife saw this, she immediately became Christian. The emperor killed his wife and on the 25th of November he ordered the noose of Catherine. She then became a martyr and our church celebrates her name on the same date.

Chocolate Mont Blanc.JPG
So, my friends today I am celebrating my name and for that reason I made a very special, not Greek but equally delicious, sweet! Chocolate Mont Blanc!
A Mont Blanc (or Mont-Blanc aux marrons, Italian: Monte Bianco) is a dessert made with puréed, sweetened chestnuts and whipped cream. The name comes from Mont Blanc, as it looks like a snowed mountain.
This dessert is popular in France, Italy, China, Japan, and Hungary. It is also popular in the northwestern regions of Romania.
According to Wikipedia the dessert was described in an Italian cook book from 1475, and was often served in the home of Cesare and Lucrezia Borgia. It became popular in France in the 17th century, around 1620. Originally Mont Blanc was yellow, from using chestnuts sweetened through a pickling process.
Mont Blanc which means White Mountain in French, again according to Wikipedia is the highest mountain in the Alps and the European Union. It rises 4,810 m 15,781 ft above sea level. What I made here is a tweak of the original one in the sense that I added chocolate and pantespane. I can tell you only this much it was out of this world and not difficult at all. Don’t be intimidated by the log list of ingredients and instructions, in reality it is very easy and doesn’t need so much effort. I made it in two days and that was really very helpful. Nevertheless, even if you choose to make it the same day it is a very easy yet impressive sweet.

Chocolate Mont Blanc.JPG

Chocolate Mont Blanc

Ingredients

For the Cake
186 gr. / 6.5 oz. eggs
150 gr. / 5 oz. sugar
150 gr./ 5 oz. flour
1 tsp baking powder
140 gr. / 5 oz. butter, melted
1 tsp espresso coffee

For the Chocolate Mousse
200 gr. / 7 oz. dark chocolate 60% cocoa
120 gr. / 4.5 oz. milk
200 ml 7 fl oz. heavy cream 35% fat

For the Whipped Cream
400 ml / 13.5 fl oz. heavy cream 35%
2 tbsp black or white rum
100 gr. / 3.5 oz. crème de marrons (sweet crème of chestnuts)

Chocolate Mont Blanc.JPG

For the Pureed Chestnuts
200 gr. / 7 oz. chestnut puree
200 gr. / 7 oz. chestnut cream
1 tsp confectioner’s sugar
2 tbsp black or white rum

½ cup milk
1 tbsp rum

Some glazed chestnuts
Confectioner’s sugar for dusting

Chocolate Mont Blanc.JPG

Instructions

For the Cake
Preheat oven to 175° C / 345° F.
Mix the eggs and sugar.
Add the flour, baking powder and coffee.
Add the butter and incorporate.
Take a rounded pan or two rounded pans with diameter 20 cm / 8 in.
If you use one pan pour all of the batter and bake for about 20 minutes.
If you use two pans divide the batter equally and bake for about 16 minutes.
Remove and let it cool.
If you will use it immediately just let it cool and it will be ready.
If you are going to use it the next day, let it cool and cover it with a cling film.

Chocolate Mont Blanc.JPG

For the Chocolate Mousse
Boil the milk.
In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
Incorporate and put aside.
In your mixer bowl pour the heavy cream and whisk with the wire whip until it becomes thick as a Greek yogurt.
Slowly, slowly add it to the chocolate batter and incorporate.
If you will use it immediately put it in the freezer.
If you are going to use it the next day put it in the fridge.

For the Whipped Cream
In your mixer bowl pour the heavy cream and whisk again with the wire whip.
When it thickens as Greek yogurt, add the chestnut cream and the rum and put your mixer in the slow speed and mix everything.
Don’t mix to much or two strong; we don’t want the whipped cream to be spoiled.
Put in the fridge.

Chocolate Mont Blanc.JPG

For the Pureed Chestnuts
In your mixer bowl place everything and with the wire whip whisk them to incorporate.

Assembly
Take a metal ring with diameter 22 cm / 8.5 in.
If you don’t have metal ring take a springform pan with removable sides with diameter 22 cm / 8.5 in.
If you have used one pan for the cake, you must cut it in two pieces.
If you have used two pans then you are perfectly fine.
Take the first cake piece and place it on the bottom of the spring form.
Brush it with the mixture of milk and rum.
Pour the chocolate mousse so as to cover the cake and also the bottom that is not covered by it.
Place the other cake and again brush it with milk and rum.
Pour the whipped cream and again cover the cake and the space around it.
With a long knife level it so as to be at the same height as the springform pan.
Put in the freezer for half an hour.
Take it out of the freezer.
Put the chestnut puree in a piping bag with a small rounded pin and make little mountains with strings like spaghettis.

On top of each mountain place one glazed chestnut and dust with confectioner’s sugar and serve.

Chocolate Mont Blanc.JPG

There is a giveaway running until the 8th of December for the five years of Culinary Flavors. If you want to participate please check this post!

Το Culinary Flavors κλείνει πέντε χρόνια blogging και κληρώνει δύο γούρια, ευγενική χορηγεία του Ζούλοβιτς! Περισσότερες λεπτομέρειες εδώ!

4.9 from 11 reviews
Chocolate Mont Blanc
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: French
Ingredients/ Συστατικά
For the Cake
  • 186 gr. / 6.5 oz. eggs
  • 150 gr. / 5 oz. sugar
  • 150 gr./ 5 oz. flour
  • 1 tsp baking powder
  • 140 gr. / 5 oz. butter, melted
  • 1 tsp espresso coffee
For the Chocolate Mousse
  • 200 gr. / 7 oz. dark chocolate 60% cocoa
  • 120 gr. / 4.5 oz. milk
  • 200 ml 7 fl oz. heavy cream 35% fat
For the Whipped Cream
  • 400 ml / 13.5 fl oz. heavy cream 35%
  • 2 tbsp black or white rum
  • 100 gr. / 3.5 oz. crème de marrons (sweet crème of chestnuts)
For the Pureed Chestnuts
  • 200 gr. / 7 oz. chestnut puree
  • 200 gr. / 7 oz. chestnut cream
  • 1 tsp confectioner’s sugar
  • 2 tbsp black or white rum
  • ½ cup milk
  • 1 tbsp rum
  • Some glazed chestnuts
  • Confectioner’s sugar for dusting
Instructions/ Εκτέλεση
For the Cake
  1. Preheat oven to 175° C / 345° F.
  2. Mix the eggs and sugar.
  3. Add the flour, baking powder and coffee.
  4. Add the butter and incorporate.
  5. Take a rounded pan or two rounded pans with diameter 20 cm / 8 in.
  6. If you use one pan pour all of the batter and bake for about 20 minutes.
  7. If you use two pans divide the batter equally and bake for about 16 minutes.
  8. Remove and let it cool.
  9. If you will use it immediately just let it cool and it will be ready.
  10. If you are going to use it the next day, let it cool and cover it with a cling film.
For the Chocolate Mousse
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and incorporate.
  6. If you will use it immediately put it in the freezer.
  7. If you are going to use it the next day put it in the fridge.
For the Whipped Cream
  1. In your mixer bowl pour the heavy cream and whisk again with the wire whip.
  2. When it thickens as Greek yogurt, add the chestnut cream and the rum and put your mixer in the slow speed and mix everything.
  3. Don’t mix to much or two strong; we don’t want the whipped cream to be spoiled.
  4. Put in the fridge.
For the Pureed Chestnuts
  1. In your mixer bowl place everything and with the wire whip whisk them to incorporate.
Assembly
  1. Take a metal ring with diameter 22 cm / 8.5 in.
  2. If you don’t have metal ring take a springform pan with removable sides with diameter 22 cm / 8.5 in.
  3. If you have used one pan for the cake, you must cut it in two pieces.
  4. If you have used two pans then you are perfectly fine.
  5. Take the first cake piece and place it on the bottom of the spring form.
  6. Brush it with the mixture of milk and rum.
  7. Pour the chocolate mousse so as to cover the cake and also the bottom that is not covered by it.
  8. Place the other cake and again brush it with milk and rum.
  9. Pour the whipped cream and again cover the cake and the space around it.
  10. With a long knife level it so as to be at the same height as the springform pan.
  11. Put in the freezer for half an hour.
  12. Take it out of the freezer.
  13. Put the chestnut puree in a piping bag with a small rounded pin and make little mountains with strings like spaghettis.
  14. On top of each mountain place one glazed chestnut and dust with confectioner’s sugar and serve.
Notes/ Σημειώσεις
Recipes by Nectaria Pantazopoulou

4.9 from 11 reviews
Σοκολατένια Τούρτα Μοντ Μπλαν
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Cuisine/ Κουζίνα: Γαλλική
Ingredients/ Συστατικά
Για το Παντεσπάνι
  • 186 γρ. αυγά
  • 150 γρ. ζάχαρη
  • 150 γρ. αλεύρι
  • 1 κ.γ. μπέικιν πάουντερ
  • 140 γρ. βούτυρο, λιωμένο
  • 1 κ.γ. καφέ espresso
Για τη Μους Σοκολάτα
  • 200 γρ. σοκολάτα 60% κακάο
  • 120 γρ. γάλα
  • 200 ml κρέμα γάλακτος 35% λιπαρά
Για την Κρέμα Σαντιγί
  • 400 ml κρέμα γάλακτος 35%
  • 2 κ.σ. μαύρο ή λευκό ρούμι
  • 100 γρ. crème de marrons (γλυκιά κρέμα από κάστανα)
Για τον Πουρέ Κάστανου
  • 200 γρ. πουρέ κάστανου
  • 200 γρ. κάστανο κρέμα
  • 1 κ.γ. ζάχαρη άχνη
  • 2 κ.σ. μαύρο ή λευκό ρούμι
  • ½ φλ. γάλα
  • 1 κ.σ. ρούμι
  • Μερικά μαρόν γλασέ
  • Ζάχαρη άχνη για το πασπάλισμα
Instructions/ Εκτέλεση
Για το Παντεσπάνι
  1. Προθερμάνετε το φούρνο στους 175° C .
  2. Ανακατέψτε τα αυγά και τη ζάχαρη.
  3. Προσθέστε το αλεύρι, το μπέικιν πάουντερ και τον καφέ.
  4. Προσθέστε το βούτυρο και ενσωματώστε.
  5. Πάρτε ένα στρογγυλό ταψί ή δύο ταψιά στρογγυλά με διάμετρο 20 cm.
  6. Εάν χρησιμοποιήσετε ένα ταψί ρίξτε όλο το μίγμα και ψήστε για περίπου 20 λεπτά.
  7. Εάν χρησιμοποιήσετε δύο ταψιά μοιράστε το μίγμα εξίσου και ψήστε για περίπου 16 λεπτά.
  8. Βγάλτε από το φούρνο και αφήστε το να κρυώσει.
  9. Εάν θα το χρησιμοποιήσετε αμέσως απλά αφήστε το να κρυώσει και θα είναι έτοιμο.
  10. Αν σκοπεύετε να το χρησιμοποιήσετε την επόμενη μέρα, αφήστε το να κρυώσει και καλύψτε το με μια μεμβράνη.
Για τη Μους Σοκολάτα
  1. Βράστε το γάλα.
  2. Σε ένα γυάλινο μπολ τοποθετήστε τη σοκολάτα κομμένη σε κομματάκια και ρίξτε το ζεστό γάλα.
  3. Ενσωματώστε και να βάλτε στην άκρη.
  4. Στο μπολ του μίξερ σας ρίξτε την κρέμα γάλακτος και χτυπήστε με το σύρμα μέχρι να πήξει σαν γιαούρτι.
  5. Σιγά-σιγά, προσθέστε το στο μίγμα σοκολάτας και ενσωματώστε.
  6. Αν θα το χρησιμοποιήσετε αμέσως βάλτε το για λίγο στην κατάψυξη.
  7. Αν σκοπεύετε να το χρησιμοποιήσετε την επόμενη μέρα βάλτε το στο ψυγείο.
Για την Κρέμα Σαντιγί
  1. Στο μπολ του μίξερ σας ρίξτε την κρέμα γάλακτος και με το σύρμα ανακατέψτε.
  2. Όταν πήξει σαν γιαούρτι, προσθέστε το κάστανο κρέμα και το ρούμι και βάλτε το μίξερ σας στην αργή ταχύτητα και ανακατέψτε για λίγο.
  3. Δεν ανακατεύουμε σε δυνατή ταχύτητα για να μην κόψει η κρέμα σαντιγί.
  4. Βάλτε στο ψυγείο.
Για τον Πουρέ Κάστανου
  1. Στο μπολ του μίξερ σας τοποθετήστε τα πάντα και με το σύρμα αναμείξτε να ενσωματωθούν.
Συναρμολόγηση
  1. Πάρτε ένα τσέρκι με διάμετρο 22 cm.
  2. Αν δεν έχετε μεταλλικό τσέρκι πάρτε ένα ταψί με αφαιρούμενες πλευρές με διάμετρο 22 cm.
  3. Αν έχετε χρησιμοποιήσει ένα ταψί για το παντεσπάνι, πρέπει να το κόψουμε σε δύο κομμάτια.
  4. Εάν έχετε χρησιμοποιήσει δύο ταψιά, τότε είναι απολύτως εντάξει.
  5. Πάρτε το πρώτο κομμάτι του κέικ και τοποθετήστε το στο κάτω μέρος του ταψιού.
  6. Αλείψτε με το μίγμα του γάλακτος με ρούμι.
  7. Ρίξτε τη μους σοκολάτας, ώστε να καλυφθεί το παντεσπάνι, καθώς επίσης και τα πλαινά που δεν καλύπτονται από αυτό.
  8. Τοποθετήστε το άλλο παντεσπάνι και αλείψτε πάλι με το γάλα και το ρούμι.
  9. Ρίξτε την κρέμα σαντιγί έτσι ώστε πάλι να καλύψει το παντεσπάνι και το χώρο γύρω από αυτό.
  10. Με ένα μεγάλο μαχαίρι στρώστε την έτσι ώστε να είναι στο ίδιο ύψος με το ταψί.
  11. Βάλτε στην κατάψυξη για μισή ώρα.
  12. Βγάλτε το από την κατάψυξη.
  13. Βάλτε τον πουρέ καστάνου σε κορνέ με μικρό στρογγυλό ρίγχος και κάντε μικρά βουνά με μακαρόνια από πουρέ κάστανου.
  14. Στην κορυφή του βουνού κάθε τοποθετούμε ένα μαρόν γλασέ και ρίχνουμε ζάχαρη άχνη.
Notes/ Σημειώσεις
Συνταγές από τη Νεκταρία Πανταζοπούλου

The Answer Is Chocolate
Foodie Friends Friday

Pint Sized Baker

59 Responses to Chocolate Mont Blanc

    1
  1. Beautiful recipe, stunning!!

  2. 2
  3. Tara says:

    This looks like a very delicious cake, nicely done!!!

  4. 3
  5. Marti says:

    This looks delicious! Thanks for sharing it at Sewlicious Home Decor! :)

    Marti

  6. 4
  7. Miz Helen says:

    Hi Katrina,
    What a great lady to be named for and what a great cake to celebrate your name day. I just love the history that you give with this post, outstanding! Thanks so much for sharing with Full Plate Thursday and enjoy your weekend!
    Miz Helen

  8. 5
  9. Carol says:

    This is one of the most beautiful desserts I’ve ever seen. I wanted to thank you for sharing at my link party last week and let you know I’m featuring this when my party opens up this week :)

  10. 6
  11. What a stunning dessert! Thanks so much for sharing at Simple Supper Tuesday, this week.

  12. 7
  13. Jelli says:

    This looks incredible! I’ve never heard of a Mont Blanc before, but I’d love to make this. I suppose I’ll have to wait until my family visits the states though, since here in Costa Rica I have never ever seen chestnuts in any form sold at the grocery store. Yummy!

  14. 8
  15. MayMoh says:

    Oh wow….what a powerful story but sad ending! Happy Katerina Day! Your beautiful cake is just the perfect way to celebrate!

  16. 9
  17. Thanks so much for stopping by Munching Mondays With this OMG DESSERT!!! Can’t wait to try it out! Warmest, Nic

  18. 10
  19. Hi it’s KarenLynn @ Lil’ Suburban Homestead! I have loved hostessing the “From The Farm” blog hop this week……thank you much for sharing your post! That cake looks amazing!

  20. 11
  21. Kathy says:

    I celebrated my Katalin name day on November 25th, according to the Roman Catholic calendar and while I know that the Orthodox celebrate everything a bit later I never realized that even name days are later. So I’ll celebrate my name date twice this year! I’m going to try the cake as a surprise for my Hungarian girlfriend who just loves gesztenye puree (chestnut puree). Thank you.

  22. 12
  23. Diane Balch says:

    Quite a story and quite a cake thanks for sharing it with us on foodie friday.

  24. 13
  25. This looks like such a delicious dessert. Thank you for linking up with Foodie Friends Friday. I have chosen this as my Host Favorite Recipe. It will be featured on Daily Dish Magazine tomorrow!

  26. 14
  27. Wow, what an amazing cake Katerina. It looks absolutely gorgeous and oh so delicious!!

  28. 15
  29. I still remember about celebrating names in Greece from your old post! I love that idea and how cool to get to celebrate your name. Mont Blanc is one of my favorite cake but I don’t see it in the U.S… this is very popular in Japan (more European influence in bakery in Japan) and I can get it at any cake shop. I miss it so much… your Chocolate Mont Blanc looks phenomenal!

  30. 16
  31. TaMara says:

    What a beautiful dessert! Thanks for sharing at Food on Friday!

  32. 17
  33. G’day and wow what a beautiful cake indeed, true!
    Wish I could come through the screen and try some now too!
    Cheers! Joanne
    Viewed as part of Food Friends Friday Pie Party

  34. 18
  35. Stunning! You are SO gifted!

  36. 19
  37. Debra says:

    What a beautiful dessert. Thanks for telling the story of St. Catherine.

  38. 20
  39. Love the layers of flavors and textures this dessert. Truly look decadent!

  40. 21
  41. Wow, this cake is gorgeous!!

  42. 22
  43. grace says:

    what an impressive cake! sometimes desserts can look magnificent but not be so tasty, but that’s clearly not the case here. :)

  44. 23
  45. Joanne says:

    Oh my!! That cake is quite the masterpiece!!

  46. 24
  47. Beautiful work Katerina, I’m amazed at how gorgeous this looks.

  48. 25
  49. It’s a masterpiece! I love all of those layers and textures. I am sure I would want seconds of this dessert.

  50. 26
  51. Λίλα says:

    Κατερινάκι μου τα χρόνια πολλά τα είπα, την τουρτίτσα την έχασα όμως, ελπίζω να βρω ένα κομμάτι από αυτό το εξαίσιο γλυκό!!!

  52. 27
  53. Angelica says:

    La tua torta è molto golosa!! complimenti!! Davvero è deliziosa!! Un salutone :)

  54. 28
  55. rebecca says:

    wow this looks amazing and happy name day what a faith she had

  56. 29
  57. What a great way to celebrate your name day. I hope it was as lovely as this dessert is. :)

  58. 30
  59. Medha says:

    Such a gorgeous cake! I am big fan of chestnut cream:) , I am surely going to try soon. Love the step by step instructions and tips!

  60. 31
  61. Julie says:

    Beautiful! I love chocolate! I wish I could reach in and grab a piece!!

  62. 32
  63. Beth says:

    It really is impressive. Happy name day!

  64. 33
  65. Gorgeous! Perfect for the celebration…

  66. 34
  67. WOW!!
    That looks so delicious!
    I would love a huge slab instead of dinner :)
    Happy name day :)

  68. 35
  69. sowmya says:

    beautiful dessert to celebrate your name day! I love it :) It looks fantastic

  70. 36
  71. peps says:

    Τούρτα υπερπαραγωγή!!!!! Πολύ ωραία!!!
    Χρόνια πολλά και απο εδώ!!

  72. 37
  73. Barbara says:

    It’s also my daughter’s baptismal name. I’m forwarding this on to her, Katerina.
    What a marvelous cake! I do love chestnuts!
    Happy name day!

  74. 38
  75. A glorious cake, Katerina. Happy belated Name day!
    Angie

  76. 39
  77. Happy belated names day, Katerina, you’ve have the most perfect cake to celebrate it with! :)

  78. 40
  79. Susan says:

    What a gorgeous cake for your name day, Katerina. It looks absolutely delicious and so worth the effort to make.

  80. 41
  81. Katerina, what a beautiful dessert to celebrate your name day! Absolutely fantastic idea and great that I don’t even need chestnuts to make mont blanc!!

  82. 42
  83. Torta maravillosa quiero probar ese corte…Feliz onomàstico lindo post Katerina,abrazos.

  84. 43
  85. i guess you should have your own brand pastry store my friend!
    fancy photograph, great job!

  86. 44
  87. Xara says:

    Happy Nameday again, Katerina!!! Amazing dessert, I kept the recipe, will definitely make it during the holidays!! XOXO

  88. 45
  89. Juliana says:

    Happy Katerina Day! And you sure are celebrating in a very elegant manner with this beautiful cake…so gorgeous and delicate.
    Have a wonderful week my dear 😀

  90. 46
  91. What an impressive looking dessert!

  92. 47
  93. Kate says:

    Today is my name day too! But I’ve never celebrated it, except in high school French classes where we’d wear hats in celebration.

  94. 48
  95. Πολύχρονη Κατερίνα μου!
    Εύχομαι από καρδιάς ότι καλύτερο!
    Η τούρτα σου πανέμορφη, πολύ προσεγμένη και γευστικότατη! Μπράβο σου για την εξαιρετική παρουσίαση!
    Φιλιά

  96. 49
  97. Marion says:

    Δεν μπορώ να μην πω και από εδώ τα χρόνια πολλά μου.
    Πολύχρονη και πάντα ευτυχισμένη.

    Το γλυκό που έφτιαξες έχει κάστανο και είναι τ αγαπημένο μου.
    Πάρα πολύ ωραία παρουσίαση.

    Φιλιά πολλά

  98. 50
  99. Ha ha ha I wrote about Saint Catherine too today. happy name day to you! And wow what a cake, looks amazing, I am a big fan of crème de marrons.

  100. 51
  101. Sissi says:

    Happy Name Day, Katerina! (I also celebrate my name days… a tradition which is not popular in many countries but I find it a great excuse to receive presents, party and have wonderful food). This is a very impressive festive cake!

  102. 52
  103. Happy Katerina day, wow. WE don’t have anything like this, but sounds so interesting dear.
    Interesting story and lovely cake.
    I can’t wait to share the story with my boys.

  104. 53
  105. barb says:

    Well maybe I won’t tell Katherine the whole story at age 8, but I will tell her that she is a saint for God.

  106. 54
  107. barb says:

    Love learning about your heritage! Have granddaughter named Katherine so I will tell her the story. Your foods looks so good! Barb

  108. 55
  109. Ξανθή says:

    Χρόνια Πολλά με υγεία κι αγάπη!!
    Πολύ ωραίο γλυκό!!!

  110. 56
  111. Ola says:

    happy Nameday! We also celebrate namedays here:)
    thanks for the interesting story of the martyr and also of this beatiful cake!

  112. 57
  113. Hronia Polla my friend! Many, many more! ♥

  114. 58
  115. Happy name day in a way my friend 😀
    A lovely celebration deserving a cake as gorgeous as this! The name is also so classy!

    Cheers
    CCU

  116. 59
  117. Φανταστική τούρτα, συγχαρητήρια!

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