New Year’s Cake

2015 has been a good year. It was “the” year my dreams came true. If I was to be asked last December how much my life would change, I would have never guessed.

Now I check out at my earliest posts and cannot help but smile. How much I have improved myself, my recipes and my photograpy skills !


I think about 2015 and only good memories come to my mind.


I have now come to fully realize how important it was to do the job you love : this was the first lesson 2015 gave me. Cliché but true!


Another lesson was patience. Even though I still cannot quite manage it, I can see that I have definitely made a progress. To keep my mouth shut at times, to await, to restrain myself and to discover the incredible power of kindness have made me more mature.


Being able to touch many lives after endless days of feeling useless simply changed me.

Cannot tell how much.


I feel gratitude, excitement, happiness. I know there will be days filled with sorrow, worry and lack of sleep. I’m used to it. But 2016, I am so ready for you.

As for this incredible tasty dessert,

I am planning to make it once more for New Year’s Eve. One tip : freeze well before serving, as it melts rather quickly.



New Year’s Cake
Prep Time: 30 min
Serves: 6 servings
For the base
3 large bananas
1 cup (75-80 gr) unsweetened shredded coconut
Medium layer
½ cup (100 gr) clotted milk cream
½ cup (100 gr) cream cheese
2 tblspns (40 gr) honey
1/2 tspn vanilla extract
Milky Chocolate Sauce (recipe here)
Pomegranate seeds
1-Mash bananas well with a fork, add coconut and stir well. Press the mixture on a 16×16 cm square mold.
2-Mix clotted cream, cream cheese, honey and vanilla extract unt smooth. Pour on top of the base. Let it sit in the fridge for 1 hour.
3-Prepare the milky chocolate sauce according to instructions and pour on top. Freeze for 2 hours. Slice, top with pomegranate seeds and serve. 

Write a comment