“Verde” – Matcha Green Tea & Chocolate Entremet (in Russian and Portuguese)

Upside Down Apple Cake- one of the easiest and quickest cakes to prepare that I’ve ever made. (in Russian and Portuguese)

“Vivani” – Strawberry Yogurt Entremet (in Russian and Portuguese)

Angel’s Food Cake with homemade Red Currant Jam and Red Currant Mousseline Cream (in Russian and Portuguese).

“Kartoshka” (traditional Russian Sweet) with Marzipan Filling, and White Chocolate Glaze (in Russian and Portuguese)

Extremely soft and moist Chocolate Black Currant “Moelleux” Cupcakes (in Russian and Portuguese)

Flourless Chocolate Swiss Roll filled with White Chocolate Ganache and covered with “Rocher” Glaze (in Russian and Portuguese).

“Angel’s Milk”- it’s a mix of traditional North American Angel’s Food Cake and Russian “Bird’s Milk” Soffle Cake (in Russian and Portuguese)

New Year’s Eve Pistachio & Red Currant Mousse Cake (in Russian and Portuguese).

Rich, chewy, chocolate-y, hazelnut-y Nutella cookies are my absolute favorite chocolate cookie! (in Russian and Portuguese)

Chestnut Walnut Tart with crispy crust and chocolate drops (in Russian and Portuguese)

“Santa Hat” – Strawberry Champagne Entremet (in Russian and Portuguese)

“Black Violet”- chocolate sponge, chocolate violet namelaka and mousse, vanilla cream, black currant compote (in Russian)

In fact, it’s traditional Russian sweet “Kartoshka”, just in form of cake pops (in Russian and Portuguese).

“Fouetté” – Vanilla Red Currant Mousse Cake (in Russian and Portuguese).

“Fresh” – Green Tea, Orange and Tropical Fruit Entremet Cake (in Russian and Portuguese).

This is an absolutely mouthwatering Caramel Hazelnut Financier Cake with Streusel Topping (in Russian and Portuguese).

“Retro” – Chestnut Cherry Yule Log Cake (in Russian and Portuguese).

Mini Eclairs with Coconut Diplomat Cream Filling and Coconut Supreme (in Russian and Portuguese)