Chef Barbara is one of Qatar’s newest addition to the culinary scene. Without a doubt, she is a celebrated pastry genius at DSRT Lab. Know more about her with this exclusive 1-on-1 interview by Lucas Raven.

Chef Barbara Garcia of DSRT Lab

Lucas Raven: What inspires you every day?

Chef Barbara: The environment around me. I’m so in the moment, I take everything around me, the culture, the flavors of that culture, the people, the sceneries. This is where I get my biggest inspirations.


Lucas Raven: What made you decide to join DSRT Lab team?

Chef Barbara: I was working in Panama when I received the offer. It was a call to a new challenge. A different country, a different culture, and a new experience. I loved the concept and the idea behind it.


Lucas Raven: What’s your favorite cake from the menu?

Chef Barbara: Carrot Cake. I love that it melts in your mouth, with the texture of roasted walnuts and touch of cinnamon. The smell when it’s baking and the anticipation of eating the leftovers haha.


Lucas Raven: Where did you begin your baking journey?

Chef Barbara: At home with my grandmother. All my childhood memories are of me baking at home. This is where it all started.

Lucas Raven: If DSRT Lab is a storybook, what kind of story would it be telling?

Chef Barbara: Have fun, eat cake. Enjoy life. It’s a cute and colorful brand with over the top cakes and desserts. It’s fun, it should inspire people to enjoy the moment. And by people, we mean everyone because DSRT Lab has a wide range and a style that pleases everyone, every age.


Lucas Raven: Describe DSRT Lab in three words:
Chef Barbara: Diverse. Fun. Sweet.

Lucas Raven: How big is your team?

Chef Barbara: For the moment, we are 5 with 3 different nationalities in the pastry kitchen. The team is going to surely grow as we launch DSRT Lab delivery and Events. This is going to be a different ball game on its own.


Lucas Raven: Describe your most memorable moment in Qatar.

Chef Barbara: Opening night so far. Everyone was stressed but we pulled it off and the feeling is nice to actually say that we did it and people enjoyed it. It was a good night.

Lucas Raven: Do you integrate local knowledge into your baking approach?

Chef Barbara: Yes, because when we say it pleases everyone we are talking about locals so we want to have flavors that they relate to. Take for example the Kunafa Cheesecake.


Lucas Raven: Your advice to the aspiring Pastry Chefs out there.

Chef Barbara: Follow your instincts. If something feels good, take the chance and do it!

DSRT Lab is located at Boho Social Qatar. Visit for more information.

Women’s Month Limited Edition Cake

By Chef Barbara Garcia



Vanilla sponge

425g Flour

165g Water

165g Milk

300g Butter

275g Sugar

5g Salt

20g Baking Powder

10g Vanilla essence



125g Milk

125g Cream

60g Egg yolk

20g Corn flour

70g Sugar

1pc Vanilla bean

5g gelatin

150g whipping cream


Mango and passion fruit compote

150g Mango pulp

150g Passion fruit pulp

150g Sugar

4g Agar Agar



  1. In a mixer, with a paddle cream together butter, sugar and salt. Beat in the eggs, then stir in the vanilla. Combine flour and baking powder, add to the cream mixture and mix well. Finally, stir in the milk and water until the batter is smooth. Pour batter into a prepared pan and bake in a preheated oven at 170 C for 20-25 min. let rest and chill.
  2. For the filling, split the vanilla bean, scrape the vanilla seeds and add to the milk and cream. Put all in a saucepan and bring it to simmer. While the milk is being heated, whisk the egg yolk, sugar and cornflour until smooth. Add a little bit of hot milk into the mixture and then bring everything together into the saucepan and heat over medium heat while whisking constantly. When it comes to a boil, lower the heat and cook for further 1 – 2 minutes. Remove from heat and add the hydrated gelatin. Let chill for a couple of hours. Once it’s cold, add the whipping cream folding the batter with a spatula.
  3. For the compote, mix the sugar with the agar agar, then place the pulps in a saucepan, mix the sugar in and bring to boil for two minutes. Let sit and chill. Once cold mix with a hand blender until smooth.
  4. Once the sponge is chill, cut into round circles. Place the vanilla filling and compote into two piping bags.
  5. To build the cake, place one sponge circle into the bottom, soaked with milk. With the help of the piping bag, place the filling in round circles over the sponge in a spiral shape. Repeat the process 2 times to have 3 layers.
  6. On top make dots of vanilla filling and compote. And garnish with fresh fruit as you desire.
  7. Enjoy your cake!

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