INGREDIENTS: With these amounts I made a 25cm cake plus a small one 12cm 350g whole-wheat flour (it was sold out in all groceries I’ve been to so I used 150g whole-wheat, 100g spelt, 100g white) 125g brown sugar 100g butter room temp 2 eggs lemon zest 1 teaspoon of baking soda 1 pinch of salt 450g jam INSTRUCTIONS: Put all of the ingredients in the middle of the flour and mix them by hand till you get a smooth ball Wrap it into a plastic sheet and refrigerate for 1h at least

I love it, Mainly with no toppings or just fresh raspberries. You can serve it with caramel, chocolate sauce, a berries coulis. Personalize it your way! 4 SERVINGS: 8g gelatin in sheets 500ml heavy cream 80g white sugar vanilla bean INSTRUCTIONS: Put the gelatin sheets in cold water for 15’ Pour into a saucepan 500ml of heavy cream, 80g of white sugar and vanilla bean split and seeded, heat it on low. As soon as it starts boiling remove the vanilla and the pan from heat. Take