Signature recipes by Dinara Kasko

This tea-cake is made with moist carrot cake batter studded with crunchy walnuts and spiced with nutmeg, cloves, and cinnamon.

This tartlet features  caramelized chocolate and  a moist “Orange Muale” filling nestled in a crisp shortcrust shell.

These macarons, made with hazelnut flour and French meringue, boast a rich nutty color and flavor, enhanced by a filling of hazelnut paste.