56 recipes in this category
Classic cakes, puddings, and sweet treats made from scratch with timeless techniques.
Whipped egg whites, lightly stabilized with cornstarch, are fried into golden dumplings and soaked in a vanilla sugar syrup.
Fine egg-yolk noodle dough is layered with ground almonds, butter, and sugar, baked, then soaked in a lemon and vanilla syrup.
Thin, delicate egg crepes with very little flour, pan-fried and rolled around jam, finished with vanilla sugar — a simple Central European classic.
Delicate butter cookies made with hard-boiled egg yolks, rolled into crescents and coated in vanilla sugar — a forgotten Central European baking technique.
A pale pastry crust topped with fresh peaches and a chilled almond custard cream, cooked over a double boiler — a light Central European fruit dessert.
A rich four-layer almond torte with two contrasting fillings — vanilla custard and chocolate-hazelnut — finished in a poured chocolate glaze.
A flourless almond sponge cake with a hidden wafer layer and a row of baked peaches through the middle, finished with a dusting of sugar.
Flourless chocolate almond cookies, cut into hearts and dried in a low oven until firm outside and soft within.
Rice cooked in a citrus-rum syrup, layered with walnuts and grated chocolate, then baked under a golden egg white glaze.