Recipes

Ingredients 250g ribeye steak 500 g carrots 1 yellow onion 1 head of garlic 3 larger potatoes fresh rosemary 150 g butter 100 g brown sugar 100 g honey 90 g lard 200 g demi-glace meat sauce 1 whole nutmeg 2 whole bay leaves crushed caraway seeds green lyophilized Kampot pepper salt Procedure Ribeye steak 1. Thoroughly clean the steak, pat dry, salt and pepper it. Add some lard to a hot pan and sear the steaks on both sides until golden brown. 2. Then add some butter, several garlic cloves, and fresh rosemary. Brush the steak with the foamed butter. Then place the steak in an oven preheated to 150 °C and roast for 2 to 10 minutes depending on the size of the steak. Carrot purée 1. Peel the carrots, yellow onion, and 4 garlic cloves and slice them thinly. Heat some lard in a pot and add the sliced vegetables. 2. Add bay leaves, brown sugar, honey, and season with salt and black pepper. Sauté the vegetables for a few minutes, then cover with vegetable broth. Cook for about 45 minutes to 1 hour until the carrots are completely soft. 3. Then thoroughly mix everything with a piece of butter and pass through a fine sieve. Season with brown sugar, honey, salt, black pepper, and freshly grated nutmeg. Blanched asparagus 1. Peel the asparagus, trim the ends, cut in half lengthwise, and blanch in boiling salted water for about 2 to 5 minutes; it should be "al dente". 2. Then quickly cool them in ice water. In a small pot, heat butter, add the asparagus, and season with salt and pepper.   Enjoy your meal! Author: Ladislav Floreán

Ingredients 400 g whipping cream (min. 30% fat) 400 g white chocolate 1 vanilla bean 6 sheets of gelatin 100 g granulated sugar 50 g honey 50 g whole poppy seeds 100 g walnuts 50 g butter 600 g rhubarb 1 Package puff pastry 100 ml grenadine syrup 200 g strawberries 100 g blueberries red Kampot pepper Instructions White chocolate and vanilla delicacy 1. Soak the chopped gelatin in cold water and let it swell for a few minutes. Pour the whipping cream into a pot and add 2 tablespoons of granulated sugar. 2. Split the vanilla bean lengthwise, scrape out all the insides with a small knife, and add everything to the cream and sugar. Break or chop the white chocolate into roughly equal pieces and place them in a bowl. 3. When the cream is hot but not boiling, slowly pour it over the white chocolate and stir continuously to gradually melt the chocolate. 4. Then squeeze out the excess water from the gelatin sheets and whisk them into the cream and white chocolate mixture. Pour into a greased prepared mold and refrigerate for 12 hours. Puff pastry 1. Spread the rolled-out puff pastry on a baking sheet lined with parchment paper. Brush it with melted butter and honey. Sprinkle with brown sugar and poppy seeds. 2. Grate walnuts on top. Place parchment paper over the dough and weigh it down with another baking sheet. Bake at 180 °C until golden and crispy.

Ingredients 400 g salmon fillets from sustainable farming (Boxxi) 4 pieces of chives extra virgin olive oil red Kampot pepper fleur de sel Instructions 1. Slice the salmon very thinly and lay it on a plate. 2. Add the chopped chives. 3. Season with extra virgin olive oil and salt. Sprinkle with ground red Kampot pepper. 4. A simple but excellent appetizer is ready!   Enjoy your meal! Author: Matteo De Carli

Ingredients The ingredients for each component can be found in the instructions Satay Chicken For the marinade, use 1 teaspoon turmeric, 1 teaspoon coriander seeds, 2 tablespoons oil, a piece of grated ginger, 2 cloves of finely chopped garlic, 2 tablespoons soy sauce, and  white Kampot pepper. Cut the chicken into thin strips and marinate in the prepared marinade. Beef Prepare the marinade from 1 teaspoon grated ginger, 1 teaspoon sesame oil, 2 tablespoons fresh orange juice with peel, 1 teaspoon palm sugar, 2 tablespoons soy sauce, and  black Kampot pepper. Cut the beef sirloin or rump steak into thin slices and marinate in the prepared marinade. Shrimps For the marinade, you will need 1 stalk of lemongrass finely chopped, a chili pepper finely chopped, 2 tablespoons olive oil, 2 chopped cloves of garlic, and  red Kampot pepper. Peel and devein the shrimp. Cut them in half and marinate in the marinade. Sides Peanut sauce Prepare the fantastic sauce known from Cambodia for grilled satay from the following ingredients: 2 cups unsweetened coconut milk, 2 teaspoons red curry paste, 2 teaspoons paprika, 8 tablespoons peanut butter, 3 tablespoons sugar, and  fleur de sel. Heat the coconut milk in a small saucepan. Add red curry paste, paprika, peanut butter, sugar, and salt; mix everything well. Serve the sauce at room temperature. Crispy salad Prepare a unique crispy salad to go with the grilled satay simply from sliced green peeled papaya cut into strips, little gem lettuce, carrots, and spring onions. Then add a handful of chopped coriander, 1 chopped chili pepper, and a handful of mung bean sprouts. Toss the salad and sprinkle with sesame seeds and cashew nuts. Coconut milk dressing You can also prepare a dressing from coconut milk for the satay. Mix 100 ml coconut milk, 1 teaspoon curry paste, 1 tablespoon fish sauce, 2 tablespoons soy sauce, lime juice from one lime, 1 tablespoon palm sugar, and 2 grated cloves of garlic. Pineapple salsa The last side dish will be pineapple salsa made from grilled pineapple. Cut the cleaned half pineapple into quarters and grill. Then mash the pineapple and mix with chopped red chili, a handful of chopped mint, finely chopped red onion, olive oil, lime juice from one lime, salt, and  red Kampot pepper.   Enjoy your meal! Author: Tomáš Mrvík

Ingredients (4 servings) 4 duck breasts 2 bell peppers 100 g morels 1 onion Black Kampot pepper 20 g dark Heruffek chocolate mushroom sauce fleur de sel extra virgin olive oil Instructions 1. Score the skin of the duck breasts several times. 2. Add black Kampot pepper and fleur de sel. 3. Place the duck skin-side down on a heated Petromax cast iron plate. 4. Cut the vegetables into large pieces or roast them whole directly over the fire. 5. Turn the duck and vegetables as needed. 6. Add the morels. 7. When the duck is done, set it aside and let it rest in a warm place for about 10 minutes. 8. Slice the duck and add the vegetables with the mushrooms. 9. Add the mushroom sauce. 10. Finish with fleur de sel and black Kampot pepper. 11. Sprinkle everything with finely grated dark chocolate with Kampot pepper from the HERUFEK chocolate factory.   Enjoy your meal! Author: Matteo De Carli

Ingredients (2 servings) 500–600g venison loin from Windsor 8 green or purple asparagus stalks 8 white asparagus stalks 250 g mixed salad fleur de sel dark red Kampot pepper thyme butter extra virgin olive oil balsamic vinegar garlic Instructions 1. Salt and pepper the meat, rub with garlic and thyme, add a little butter. 2. Place on the grill to sear the meat. Peel the asparagus. Slice the strawberries. 3. Gradually turn the venison loin. 4. Drizzle the salad with extra virgin olive oil and balsamic vinegar, then add the sliced strawberries and asparagus. 5. Remove the game and let it rest for 10 minutes in a warm place. 6. Slice the game meat. 7. Place it on the salad, add fleur de sel and dark red Kampot pepper.   Enjoy your meal! Author: Matteo De Carli

Ingredients (4 servings) 400 g fresh seasonal vegetables (bell pepper, zucchini, eggplant, tomatoes, carrot, sweet potatoes) 600 g coconut meat – pulp from young coconut Wild & Coco 200 g tempeh made from green peas Wild & Coco soy sauce curry fresh herbs (e.g. coriander) pecans or other large nuts extra virgin olive oil white Kampot pepper fleur de sel Instructions 1. Briefly marinate pieces of coconut pulp with curry seasoning. 2. Marinate the tempeh with soy sauce. 3. Chop the seasonal vegetables, add salt, nuts, olive oil, and white Kampot pepper. 4. Place the vegetables on the grill, alongside the marinated coconut and tempeh. 5. Turn everything regularly on the grill and gradually remove. 6. Arrange all the ingredients together on a plate with tweezers – creating a "salad". 7. Add fresh herbs and fleur de sel. 8. Enjoy a fresh, healthy, tasty, and nutritionally excellent dish!   Bon appétit! Author: Mateo De Carli

Ingredients (4 servings) 4 pieces of beef steaks, 200 g each 12 small potatoes 150 g pancetta fresh herbs eggs extra virgin olive oil black Kampot pepper fleur de sel Procedure 1. Place fresh herbs around the steak. Salt and pepper the steak, add oil. 2. Boil the baby potatoes in water for 12 minutes. 3. Insert the Meater (wireless thermometer) into the steak, set the app to the desired temperature, and grill the meat. 4. Add extra virgin olive oil, butter, and pancetta to a cast iron pot. After 7–8 minutes of cooking the pancetta, add the baby potatoes, fresh herbs, salt, and pepper Kampot . 5. Turn the meat and then also the potatoes. After a while, remove the steak and let it rest in a warm place. 6. Add eggs to the potatoes and pancetta. Slice the meat, season with salt and add black Kampot pepper. You may serve.   Enjoy your meal! Authors: Matteo De Carli and Ondra Hutník

Ingredients for bread flatbread (12 pcs) 150 ml whole milk 10 g powdered sugar 10 g dried yeast 450 g semi-coarse flour 5 g salt 5 g baking powder 30 g vegetable oil 150 g white yogurt 1 pc baking powder 5 g black Kampot pepper Additional ingredients 2 × 250 g beef Ribeye steak (high rib) 2 slices of pancetta / bacon 200 g green asparagus 200 g white asparagus 100 g radishes 100 g wild garlic 100 ml sunflower oil 1 egg yolk 100 g butter 10 g salt 5 g black Kampot pepper Procedure 1. Mix the ingredients for the bread flatbread into a dough, form 12 buns and let rest for about 30 minutes. 2. Take the beef Ribeye steaks out of the fridge 30 minutes before grilling. Salt and pepper with black Kampot pepper, wrap in pancetta or bacon, and secure with string. 3. Place the meat on the heated grill, insert the Meater (wireless thermometer), and set the temperature to Medium in the app. 4. Meanwhile, prepare the mayonnaise by whisking the wild garlic oil into the egg yolk. 5. Salt and pepper the butter with Kampot pepper and melt it in a saucepan on the heated grill. 6. Cut the asparagus into strips, slice the radishes, and grill them. 7. Roll out the rested dough into bread flatbreads and grill them in butter with Kampot pepper. Brush the flatbreads with butter on both sides. 8. After the app notifies that the meat has reached the desired doneness, remove the steaks and let them rest for 10 minutes. 9. Remove the bread flatbreads from the grill, spread them with the wild garlic mayonnaise. Slice the beef and add it to the flatbreads. Add grilled radishes and asparagus, garnish with fresh wild garlic leaves. Season with salt and black Kampot pepper.   Enjoy your meal! Author: Ondra Hutník

Ingredients – Tartlets 1 sheet of puff pastry 25 g butter 250 g strawberry jam 200 g whipping cream whipping cream stabilizer (optional) Red Kampot pepper raspberries powdered sugar for dusting Ingredients – Strawberry Jam approx. 1.5 kg ripe fresh strawberries approx. 350 g cane sugar juice of one lemon freshly ground  red Kampot pepper approx. 50 ml balsamic vinegar Method for Tartlets 1. On your work surface, spread out the sheet of puff pastry. Use a ruler to divide the longer side into four parts and the shorter side into three. Finally, use a sharp knife to cut the dough into 12 pieces. 2. Preheat the oven to 180 °C. Melt the butter on the stove and thoroughly grease a muffin tin. Place one rectangular piece of puff pastry into each muffin cavity so that the edges slightly overlap, then put it in the oven. 3. Bake for about 20 minutes or until the tartlets are golden brown. Once cooled, fill each tartlet with one or two teaspoons of jam. 4. Whip the cream until semi-stiff and decorate each tartlet with a spoonful. If you want the whipped cream to hold its shape firmly and not spread out, use one sachet of whipped cream stabilizer. Finally, top with a raspberry and dust with powdered sugar and freshly ground pepper. You can either buy strawberry jam or make it at home. If you buy ready-made jam, just add freshly ground red pepper and mix everything together. This will simplify the recipe. I always have a few jars of homemade jam ready in my pantry; I am sharing the recipe for it as well, it is excellent. Method for Jam 1. Transfer the dried strawberries ideally into a low stainless steel or copper pot with a thick and as large a bottom as possible. Ripe strawberries do not need to be cut, but you can mash them with a fork. 2. Stir continuously and patiently wait for several minutes until the water evaporates, regularly removing the foam that forms on the surface. 3. Then drizzle the strawberries with the juice of one lemon, add part of the measured sugar, and taste to check if the sweetness is sufficient. Continue stirring and evaporating the excess water until a trail forms behind the spoon. 4. This is the right consistency you need to achieve. Season the jam with pepper and balsamic vinegar, fill into clean jars, and seal. Optionally, you can sterilize (about 20 minutes at 80 °C).   Enjoy your meal! Author: kavarenska.povalecka

Ingredients 1 Package Conchiglioni Giganti pasta (large shells) about 300 g of sliced frozen spinach about 400 g of ricotta 3 mozzarellas ½ cup of grated parmesan 1 egg chopped fresh basil 1 clove of garlic salt to taste red Kampot pepper tomato sauce of your choice Instructions for the baskets 1. Preheat the oven to 180 °C. Pour half of the tomato sauce into the prepared baking dish. About 15 pieces of pasta fit into my dish. Try to count how many fit into your baking dish, but keep in mind that you need to cook a few extra pasta shells because some may tear during cooking or filling. 2. Cook the pasta in salted water and meanwhile prepare the filling. Let the frozen spinach thaw at room temperature for at least two hours, then squeeze out all the excess water using a cloth. The spinach added to the mixture should be completely dried. 3. Add ricotta, two grated mozzarellas, grated parmesan, egg, basil, salt, freshly ground red pepper, 1 clove of garlic – finely chopped, and mix everything well. 4. Fill the cooked pasta with the mixture. Add about 2–3 teaspoons of the mixture to each shell. Place the filled pasta into the baking dish and cover them with the remaining tomato sauce. Sprinkle the entire surface of the pasta with the remaining grated mozzarella and bake for about 30 minutes in the oven. 5. Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil for the last 10 minutes to let the pasta brown until the cheese is nicely melted. Author's tip If you have more filling left, you can fill the remaining pasta shells and freeze them before baking. Whenever you want something delicious, just take them out of the freezer and bake exactly as instructed above.   Enjoy your meal! Author: kavarenska.povalecka

Ingredients (3–4 servings) 200 g bulgur 120 g dried tomatoes 1 tablespoon olive oil 100 g parmesan 2 peppers 2 spring onions lemon salt red Kampot pepper Instructions 1. Cook the bulgur until half soft (about 13–15 minutes), remove from heat and drain excess water. 2. Mix it with a tablespoon of olive oil. Cover and let it rest. 3. Meanwhile, prepare the dried tomatoes, spring onions cut into cubes, and peppers. Briefly sauté the mixture in a pan and then mix it with lemon juice into the bulgur. 4. Season with salt and red Kampot pepper and sprinkle parmesan on the plates, decorating with basil.   Enjoy your meal! Author: Tasty Kitchen  

Ingredients (2 servings) 1 Package scallop (Boxxi) juice of half a lemon 1 dcl sweet vermouth (bianco) 2 egg yolks ½ Granny Smith apple ½ clarified butter 2 teaspoons caviar (preferably red) salt white Kampot pepper Instructions 1. First of all, clarify the butter. Heat the butter gently in a saucepan and mainly do not stir it; use a spoon to skim off the white foam until the butter is completely clear. 2. Remove the core from half the apple and slice it thinly, then cut into strips and finally into small cubes. Drizzle the apple with about half a teaspoon of lemon juice, a teaspoon of vermouth, add a small pinch of salt, and mix. 3. Separate two egg yolks into a metal bowl, add a large spoonful of lemon juice, 1 dcl vermouth, and a pinch of salt. Whisk until foamy. Bring water to a boil in a smaller saucepan on the stove. Continue whisking the mixture, but this time over steam and slowly add clarified butter. Whisk for just 30 seconds, then remove from the steam and continue whisking off the heat. Repeat this until the sauce thickens. 4. Dry the scallops with a paper towel. Detach the side muscle from the scallop as shown in the photo; it is tough. Heat a large spoonful of clarified butter in a pan, and place the scallops on the very hot butter. Sear for a maximum of one minute on each side. The scallops should have a golden color but remain glossy and juicy inside. 5. On a plate, place a spoonful of the seasoned apple, two generous spoons of the creamy sauce, and on top the seared scallops, garnished with caviar.   Enjoy your meal! Author: Lea Skálová

Ingredients – broth 30 g dried mushrooms (shiitake or porcini) 500 ml chicken broth 100 g plain flour Ingredients – scallops and mushrooms 4 tablespoons butter 3 shallots finely chopped salt and freshly ground dark red Kampot pepper 1 tablespoon olive oil 40 g fresh shiitake mushrooms 2 champignons sliced thinly 4 porcini mushrooms sliced thinly 20 g oyster mushrooms sliced thinly 2 tablespoons chopped flat-leaf parsley 4 scallops 1 tablespoon fresh ginger peeled and cut into thin strips fresh lime juice Instructions 1. Clean the mushrooms for the broth and quickly rinse them with water. Pour boiling broth over them, cover, and let them soak for 10 minutes. 2. In a saucepan, heat 1 tablespoon of butter, add the shallots, salt and pepper them, cover with a lid, reduce the heat to low, and sauté for 10 minutes. 3. In a deeper pan, heat 2 tablespoons of butter with the oil, add the mushrooms and sauté until golden. Add the sautéed shallots and parsley, salt and pepper. 4. Rinse the scallops under cold running water, dry with paper towels, and slice thinly. Divide them onto plates, salt and pepper. 5. Heat the remaining butter and brush it over the scallops. Place the mushroom mixture and ginger strips on top. Warm the mushroom broth and pour it over the scallops with mushrooms. Season with lime juice.   Enjoy your meal! Author: Boxxi

Ingredients (1 serving) 300 g beef sirloin 300 ml beef broth 2 teaspoons Dijon mustard 50 ml cream 250 g potatoes 50 g Parmesan cheese crushed Kampot  red and black pepper salt Chivalon Atilio olive oil Sea Salt Flakes Instructions 1. Slice the potatoes into slices about one centimeter thick, place them side by side on a baking tray lined with parchment paper, drizzle with olive oil, and put into an oven preheated to 250°C. Bake until golden on the bottom. 2. Put the broth into a saucepan and boil until it thickens. Then add cream, mustard, and season with salt and pepper. Cook until the desired consistency is reached. 3. Remove the potatoes from the oven, sprinkle with Parmesan, red pepper, and lightly salt. 4. Take the steak out of the fridge at least 30 minutes before cooking and thoroughly brush it with olive oil. 5. Heat the pan to maximum and carefully place the steak on it. Fry (for this size) about 2.5 minutes on each side. Turn only once. 6. Then remove the steak from the pan and let it rest for at least 3 minutes in a warm place. 7. Turn on the oven grill and brown the cheese on the potatoes until golden. 8. Heat the sauce. 9. Slice the steak. 10. Serve the Parmesan potatoes, sauce, and place the steak slices on top. Sprinkle with Kampot salt and coarsely crushed black pepper.   Enjoy your meal! Author: David in the kitchen

Ingredients (5 servings) 400 ml 12% cooking cream 100 g high-percentage chocolate 1 tablespoon cocoa 6 sheets of gelatin 250 g forest fruits red Kampot pepper sweetener to taste (optional) Instructions 1. Put the cream, broken chocolate, and a tablespoon of cocoa into a pot. Heat slowly over low heat until the chocolate melts and the mixture blends nicely. Remove from heat. 2. Let the gelatin sheets soak in a few tablespoons of water for about 10 minutes. Then stir the gelatin into the still warm mixture and let it dissolve thoroughly (if the mixture is not warm enough, you can return it to the stove, but be careful to only warm it, the mixture must not boil). 3. Divide the mixture into bowls and chill in the fridge, preferably overnight. 4. Boil the forest fruits, you can sweeten them, and finally add freshly ground red Kampot pepper. Add the fruit on top of the set panna cotta and it's done.   Enjoy your meal! Author: zhubnivkuchyni

Ingredients (20 dumplings) 250 g low-fat curd cheese 100 g spelt flour 100 g plain flour 1 egg a pinch of salt .pepper..nuts nut butter Instructions 1. Mix all the ingredients into a compact dough. Flour your work surface and shape as desired. 2. Roll out the dough on a floured surface, cut out circles, and then fill them with nut butter. 3. Join the first batch and cook in salted boiling water for 10 minutes. 4. The second batch can be baked in the oven. Preheat the oven to 200 degrees Celsius and bake for about 10 minutes until they turn brown. You can brush the dumplings with egg yolk before baking to give them a shiny surface.   Enjoy your meal! Author: jark_oo

Ingredients (2 servings) 400 g mouflon loin 200 g peeled Jerusalem artichokes White, red and black pepper Casas de Hualdo Cornicabra olive oil Ingredients – meat 2 tablespoons Casas de Hualdo Cornicabra olive oil 2 teaspoons black pepper 1 teaspoon Dijon mustard 1 tablespoon chopped parsley Ingredients – purée milk 10 white peppercorns salt Ingredients – sauce 400 ml beef broth 1 tablespoon dried mushrooms 10 juniper berries 10 red peppercorns 50 ml cream 50 ml cognac 30 g butter salt Ingredients – croquettes 200 g type C cooking potatoes coarse flour 1 egg 1 teaspoon red Kampot pepper plain flour, beaten egg, breadcrumbs for coating Ingredients – side dishes 1 clove garlic 1 larger shallot 1 tablespoon Casas de Hualdo Cornicabra olive oil salt white Kampot pepper For serving Sea Salt Flakes a bit of chopped parsley Procedure 1. Clean the meat, sprinkle with a teaspoon of crushed pepper, place in a vacuum bag, add 2 tablespoons of olive oil, and vacuum seal. 2. Clean the Jerusalem artichokes (keep them in water with juice from half a lemon). Then put them into boiling salted water and cook until soft. 3. Blend the cooked Jerusalem artichokes with white pepper and milk. Add enough milk to make a thick purée. 4. Boil the potatoes until soft, let cool, then grate finely, add the egg, crushed red pepper, and gradually add coarse flour. 5. Knead a slightly sticky dough, form into balls, and coat them in the classic three-step breading. 6. Pre-fry the croquettes in oil heated to 150 °C for about 5 minutes. Just to warm them through and firm up, not to brown them. 7. Boil the broth together with spices and mushrooms until thickened, add cognac, cream, and boil again. Before serving, strain, heat, and at the end stir in butter off the heat. 8. Peel the shallot, cut into quarters, and just halve the garlic. Drizzle with olive oil and roast in an oven preheated to 180 °C. Roast until the garlic is soft and golden on the surface. Sprinkle with some crushed pepper. The shallot will be soft but without color, so torch it with a flambé torch. 9. This way you have everything pre-prepared so you can quickly finish, heat, and fry everything. 10. Prepare the meat using the sous-vide method at 57°C for 1 hour and 15 minutes. 11. Once the meat is cooked, remove it from the bag, pat it dry, and sear it quickly in olive oil. 12. After searing, brush it with mustard and coat it in a mixture of chopped parsley and a spoonful of crushed black pepper. Let it rest for at least 3 minutes. 13. Meanwhile, heat the purée and the sauce. Fry the croquettes quickly until golden brown. Heat the garlic and shallots in the oven. 14. Serve on a hot plate, starting with the purée, then the sliced meat, croquettes, garlic, shallots, and add the sauce. Finally, season the meat with Sea Salt Flakes and sprinkle the entire dish with some coarsely chopped chives.   Enjoy your meal! Author: David in the kitchen

Ingredients – cake 50 g high-percentage chocolate 2 eggs 50 g erythritol 20 g coconut oil 35 g whole wheat flour 1 tablespoon cocoa Ingredients – compote 200 g frozen forest fruits juice of 1 small lemon red Kampot pepper Instructions 1. Melt the chocolate together with the coconut oil over a water bath. 2. Whisk the eggs in a larger bowl until foamy with erythritol, then gradually and slowly add the melted chocolate. It is necessary to keep stirring because the chocolate is warm and the eggs could curdle. 3. Finally, carefully fold in the sifted whole wheat flour with cocoa. 4. Grease the baking dishes with coconut oil and dust with whole wheat flour or cocoa. Cocoa looks very nice even after unmolding the cake onto a plate. 5. Fill the mixture into 2/3 of the dish and let it rest in the fridge for at least an hour. 6. Then bake the cakes in a preheated oven at 180 °C for about 15–20 minutes. It is really necessary to monitor them because it may take a moment to find the right time so that the inside of the cake remains underbaked. Therefore, do not bake all the cakes at once, but first put one test cake in the oven. Based on it, you can bake the others. 7. Meanwhile, prepare the compote. Boil the forest fruits, add lemon juice, and let it cook until most of the water evaporates. Finally, add a little freshly ground red pepper. And it’s done. Chocolate and spicy compote is an incredibly perfect combination.   Enjoy your meal! Author: zhubnivkuchyni

Ingredients – dough 230 g plain flour 115 g cold butter 30 g sugar 1 egg yolk a little cold milk Ingredients – frangipane 100 g softened butter 125 g sugar 2 eggs 1 packet vanilla sugar 50 g plain flour 170 g almond flour Kampot red pepper (10 turns of the grinder – don’t be afraid of the pepper, it nicely enhances the flavor of the tart, feel free to add more) a pinch of gingerbread spice 3–4 plums excess dough for the top of the tart + egg for brushing powdered sugar Instructions Dough 1. Work the plain flour, cold butter, sugar, and egg yolk into a smooth dough. If the dough is too dry, add a drop of cold milk. 2. Shape the dough into a disc and let it rest in the fridge for at least half an hour.3. After half an hour, take the dough out of the fridge and gently roll it out (about 3 mm thick), carefully transfer it into a tart pan and gently press the edges. Cut off the excess dough with a knife. 4. Put the tart pan with the dough back into the fridge for half an hour while you prepare the filling. Frangipane 1. Beat the softened butter with sugar and vanilla sugar in a bowl, then add eggs one at a time and beat them into the butter. 2. This will create a slightly runny mixture, into which sift the plain flour together with the almond flour and gingerbread spice.3. Finally, grind in the Kampot red pepper into the finished mixture. Assembly + baking 1. Spread the frangipane on the chilled dough in the tart pan. 2. Slice the plums and place them on top of the almond mixture. Sprinkle the prepared tart with a little powdered sugar. 3. You can cut any shapes from the leftover dough to decorate the tart or sprinkle the tart with almond flakes. 4. Place the tart pan in a preheated oven at 180 °C and bake for about 50–55 minutes. 5. Let the baked tart cool down and dust it with powdered sugar.   Enjoy your meal! Author: Honza_peče