My wife used to work in the hottest pastrie place in our city. The stuff there was totally amazing. It tasted great but not too sweet and it even felt so "light

My wife used to work in the hottest pastrie place in our city. The stuff there was totally amazing. It tasted great but not too sweet and it even felt so "light" that you'd always thing "why not have a second, third or fourth piece?" When she quit she stole the recipes so that we could make this awesome stuff at home. Besides some really cool secret ingredients the only difference between home recipes and "best cake in town" was that the used AT LEAST twice the amount of sugar, eggs and cream than I've ever seen in any recipe. Edit: As others mentioned. There seems to be a huge difference between Europe and USA. So these are European recipes. ;)