Learn how to make Chocolate Marjolaine! Consisting of 4 layers of cashew meringue wafers, layered with a light praline cream and dark chocolate ganache, and finished with crunchy toasted chopped cashews and chocolate sprinkles. This recipe is naturally gluten-free! This is a Filipino take on the classic French marjolaine, but replacing almonds and hazelnuts with cashews. Enjoy!
Learn how to make an Ube Cheesecake: with a buttery and crumbly graham cracker crust, and a creamy, rich, yet delicately light, ube cream cheese filling. It's the perfect combination for all cheesecake and ube lovers! Enjoy!
Sign up for our free newsletter to receive info on our latest eclectic dishes and baked goodies straight to your inbox!
Subscribe to the
Cooking with Kurt Newsletter
Learn how to make a Thai Milk Tea Mille Crêpes Cake: delicately light and subtly flavored Thai tea pastry cream tucked between layers of buttery crêpes. Your favorite Thai iced tea flavors infused into this no-bake cake! Enjoy!
Learn how to make Chicken Galantina (also called Rellenong Manok) with a homemade gravy from scratch. The chicken is deboned, soaked in a soy-garlic mixture marinade, stuffed with delicious pork embutido and hard-boiled eggs, formed into a cylindrical shape, and baked to a beautiful golden-brown. It's an elegant and impressive dish that you can do ahead of time, served hot or cold. Enjoy!