This simple yet elegant strawberry cake is a perfect example of my blog’s philosophy. It combines the baking techniques developed and perfected over centuries in some of my favorite parts of the world by people who know much more about cooking and baking than myself. My ideal version of a flavorful sponge cake comes from…
Category: Desserts
How to make crème pâtissière (French pastry cream)
Crème pâtissière (also known as pastry cream) is a rich, creamy custard made of milk, egg yolks, sugar and vanilla. While not an item in itself, it is a key ingredient of many French desserts such as éclairs, fruit tarts, soufflés and mille-feuille. It is usually flavored with vanilla, but it can be easily refined…
Carrot Cake With Cream Cheese Icing
A carrot cake suits every occasion but it seems like most people tend to serve it in the Spring, especially around Easter. This one is my favorite recipe for a homemade carrot cake. It has a touch of cinnamon and walnuts. It is easy to make, perfectly moist and topped with a creamy cheese icing….
Faworki, Chrust, Angel Wings
Known by many names, meaning dried twigs or brushwood, Chrust, Faworki or Angel Wings, these little, powdered sugar treats appear en masse in the last week of Carnival, just before Lent. Trays piled high with Faworki and Pączki fill the supermarkets and bakeries for Tłusty Czwartek or Fat Thursday. Faworki are also very popular in areas of the U.S….
Marzipankartoffeln (Marzipan Potatoes)
Marzipankartoffeln is little round or potato-shaped candy (hence the name) sold in Germany especially around the Christmas time. I still had some leftover marzipan from my Christmas baking so I decided to make those chewy and tender bonbons for my little marzipan connoisseurs (I guess the apple doesn’t fall far from the tree 😉 ) Tip:…
Szarlotka (Polish apple cake)
This Polish version of an apple cake tastes best when served warm with a scoop of vanilla ice.
French Pumpkin Pie
This French pumpkin pie is not a quick and easy dessert. It takes a few hours spent in the kitchen, mixing, kneading, stirring, rolling and waiting while drinking hot tea and leafing through colourful cookbooks. The result is a subtly sweet pastry with a silken filling, not quite as spicy and fragrant as the American…
Moelleux Au Chocolat (Warm chocolate tartlets)
Moelleux Au Chocolat is a wonderful dessert on cool and rainy autumn and winter days and if you are expecting guests, you can prepare the chocolate cream in advance up to 8 hours and fill it into the cups. Cover the cups with plastic food wrap and place in the refrigerator. However, the baking time…
New York Cheesecake
I cannot live in the shadow of New York’s skyscrapers and never prepare the City’s most famous dessert, right? My favourite recipe for the classic New York cheesecake has a rich and creamy vanilla topping and a very simple biscuit base. Enjoy the little taste of New York at your table.
