Contents


  1. Mango & Passion Fruit Cake 
  2. Hazelnut Cake 
  3. Jagermeister & Sour Cherry Cake 
  4. Raspberry & Pistachio Cake 
  5. Bilberry Cake 
  6. Rosemary & Lemon Cake 
  7. Orange & Chocolate Cake 
  8. How to frost your cake 
  9. Ganache for coating the cakes

Signature Cakes Collection by Inesa Poltseva Recipe Book



As I stand here today, I reflect on the winding yet undeniably thrilling path that has brought me to this moment.

My journey began in a picturesque town in the South of France, where I received my education under the guidance of Olivier Bajard, a renowned champion and founder of one of France’s most esteemed pastry schools, and Nicolas Boussin, holder of the prestigious MOF title.

From them, I learned not only the technical skills of the trade but also gained a profound respect for the ingredients I work with. They helped me appreciate the importance of sharing knowledge with others.

The art of pastry-making is not just about simply following a recipe – it’s something much more nuanced. It’s a blend of science, passion, and daily dedication.

It’s a labor of love, demanding both devotion and passion for your discipline. Last year, I had the privilege of lending my skills to one of Paris’s finest patisseries, Yann Couvreur Pâtisserie, serving as demi chef.

Though my time there was brief, it left an indelible mark on my journey – a dream opportunity for any pastry chef.

Today, I’m thrilled to share the wealth of knowledge I’ve accumulated through my own teaching, a dream long nurtured.

For truly, there’s no better way to understand me than through the desserts I create.


Inesa Poltseva