The aroma of Mother’s Day: the famous pastry chef shares his recipes – Food – Life & Style


Verbenko specializes in desserts, savory dishes and pastries.

“As a child, I loved to cook and spend hours in the kitchen trying new things,” Verbenko said.

“One of my biggest accomplishments was becoming one of the trailblazing women at ECA with a very high turnout,” she added.

“I always thought that the idea of ​​being a female chef was not accepted in Egypt, but I try to break down the barriers in this regard,” she said.

Verbenko holds a bachelor’s degree in business administration from Russia. She obtained two certifications in the field, one in the food industry as a pastry chef, and the other from one of the best culinary academies specializing in pastry in Russia. She recently graduated from one of Belgium’s top chocolate academies, Callebut.

The chef is versatile. She is a food stylist, recipe creator and TV presenter.

She worked as a television presenter for five years. His first show, which aired on the Sett El-Bait cooking channel, focused on international dishes from around the world. She has hosted several successful shows as a pastry chef on the same channel.

Verbenko developed a passion for food styling during one of his cooking shows. “At that time, the food style was not very popular in Egypt,” she said.

She recalled memories of cooking with her mother.

In Russia, there is no designated Mother’s Day, but Russians celebrate International Women’s Day.

“My mother used to make me a special dessert. I liked it the most. This is a Russian recipe for hazelnut-shaped cookies with caramel filling.”

Verbenko is a mother of two children. Her son Adham is 19 and her daughter Sheyam is 15.

Sheyam is a talented cook, just like her mother. “My daughter has taken some of my training. Now she prefers to make recipes and everything on her own,” Verbenko noted.

She shared with Ahram Online one of her favorite Mother’s Day recipes.

recipe Chocolate cake with a basket of roses


300g flour

50g cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

1 cup milk

⅓ cup vegetable oil

200g sugar

2 eggs

1 teaspoon vanilla extract

American Buttercream:

1 cup butter at room temperature

3½ cups sifted powdered sugar

2-3 tablespoons of milk

1 sachet of vanilla sugar (optional)

food coloring


To make the chocolate cake batter:

Preheat the oven to 180°C. Prepare two round baking pans lined with parchment paper and lightly oiled.

In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.

In the bowl of an electric mixer, beat the milk, vegetable oil, sugar, eggs and vanilla essence until well blended. Add the flour and mix on low speed until evenly moistened. Increase speed to medium and beat until smooth (about 30 seconds).

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool to room temperature before removing from pan. It is best to wrap the cooled sponges in plastic wrap and use them the next day. This will prevent the sponges from crumbling too much.

American Buttercream Frosting:

Beat butter in a large bowl until soft and creamy. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar. Stir in milk if necessary to loosen the mixture. Reserve ¼ of the cream and color it with food coloring to achieve the desired colors for the flowers and leaves.

To mount and frost the cake:

Remove the plastic film from the sponges. Use a serrated knife at the sponges to remove the raised tops. Using a pastry bag, spread a little buttercream on the first sponge cake. Cover it with the second sponge. Spread a thin layer of buttercream all over the cake. Level the top of the cake. Decorate the sides of the cake using the “woven basket” technique. It is perfect for creating a two-dimensional woven-look design. Place the buttercream flowers on the cake. Pipe the leaves to finish.

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