78 recipes in this category
Classic cakes, puddings, and sweet treats made from scratch with timeless techniques.
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.
A soft, naturally sweet carrot pudding cake with no eggs and no flour in the batter — carrots boiled, sieved, and baked.
Ladyfingers layered with a thick wild strawberry syrup and chilled to set — a simple, elegant Central European no-bake dessert from the early 20th century.
A chilled peach mousse from early 20th century home cooking: peach marmalade base folded with egg and gelatine, set in a mould and served with fresh cream.
A rich vanilla ice cream made from a cooked egg yolk custard base — an early 20th century home recipe churned to a smooth, creamy finish.
Ladyfingers soaked in rum and milk, layered with ripe banana slices and a rich vanilla egg yolk custard, set in a bundt mould and finished with whipped cream.