Croissant Recipe 

Kugelhopf Cake Recipe 

Beating Egg Whites by Hand 

Beat together 8 tbsp (125g) of softened butter with 3oz (85g) of sieved confectioners’ (powdered) sugar (you may need a little more or less; adjust according to taste). Add a drop or two of vanilla extract, and beat until smooth. If it is too stiff, it will be difficult to spread. Add other flavors to the buttercream, such as maple syrup, almond essence, Amaretto, or espresso and chocolate for a mocha filling.

   Add a couple of handfuls of raspberries (or summer berries of your choice) to a pan, and sprinkle over a handful of granulated sugar. Simmer gently for about 5 minutes.Transfer to a bowl and, when cold, put in the refrigerator. Spoon over the bottom half of the cake, with a layer of fresh raspberries (or summer berries of your choice), then cover with the top layer of sponge, dust with sieved confectioners’(powdered) sugar, and the white chocolate drizzle.