56 recipes in this category
Classic cakes, puddings, and sweet treats made from scratch with timeless techniques.
Chewy no-bake balls of figs, dates, walnuts and almonds bound with a light sugar syrup and rolled in crystal sugar — naturally vegan and fasting-friendly.
Small lemon-scented cookies made with lard and egg yolk, indented in the center, coated in whipped egg white, and rolled in sugar and chopped almonds.
Ripe plums halved, buttered, and baked with sugar until soft and lightly caramelized at the edges. Best served cold.
Traditional apricot cream cake combining sponge, vanilla custard, and meringue for a timeless European flavor.
Three thin sponge layers filled with a gelatin-set blood orange and whipped cream filling, chilled until sliceable and finished with cream and citrus.
Crisp almond shortcrust stacked in three layers with raspberry jam and finished with a dark chocolate glaze — a classic Central European bar cookie.
Flourless almond meringue cake with dark chocolate, candied orange peel, and a poured chocolate glaze — light as snow, rich as the season.
Two contrasting sponge layers, almond-chocolate and walnut, cut and stacked with apricot jam and a cooked vanilla buttercream, finished with chocolate glaze.
A lemon-scented sponge sandwich filled with fruit marmalade, topped with chopped candied fruit and a rum-lemon glaze, cut into small cubes for serving.