Salzburger nockerl is a sweet dish typical of Austrian cuisine that is especially popular in Salzburg, as its name implies. It has a subtle sweet taste; it is not too sugary but still delights the taste buds whenever you eat…
Sachertorte (Ger. ˈzɑxər ˈtɔrtə; Eng.ˈsɑkər ˈtɔrt; Ger. zah-khuhr tawr-tuh; sah-ker tawrt); is a chocolate cake, invented by Franz Sacher in 1832 in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The word is sometimes split into…
Rich brownies are cake-like but are denser and not springy or gooey. Ingredients 4 ounces (110 g) unsweetened baking chocolate ⅔ cup (160 g / 1.6 dl) solid fat (e.g. margarine, butter, shortening, or lard) 2 cups (450 g /…
Ingredients 1⅜ sticks (175 g / 6.2 oz) unsalted butter, plus extra for greasing ¾ cup (175 g / 6.2 oz) superfine sugar 1 tsp vanilla extract 3 medium eggs 1¼ cups (175 g / 6.2 oz) self-raising flour 1…
Ingredients Cake 675 g (1.49 lb / 5½ sticks) unsalted butter, plus extra for greasing 675 g (1.49 lb / 3 cups) superfine sugar 1 tbsp vanilla extract 12 medium or 10 large (about 500 g) eggs 675 g (1.49…
Ingredients 450 g (2 cups / 16 oz / 1 lb) cake flour, plus more as needed ½ tsp salt 2 tsp baking powder 3 tbsp caster sugar 5 tbsp cold butter, cut into pieces 1 egg 120–180 ml (½–¾…
Pavlova is a light and fluffy meringue dessert named after the ballet dancer Anna Pavlova. Both Wellington, New Zealand and Perth, Australia claims to be the home of the dish. The earliest record of the recipe is a cookbook published…
These microwave lemon puddings are adapted from a recipe in page 98 of April 2023 edition of Tesco’s magazine. Ingredients 6 tablespoons homemade or purchased lemon curd 4 teaspoons boiling water ⅓ cup (80 g oz) margarine ⅓ cup (75 g oz)…
Meringata (literally “meringued”) refers to any type of cake or dessert with a meringue topping or meringue mixed into it such as meringata di limone (lemon meringue pie) or meringata di panna (meringue cream gateaux, pie, or other dessert). The…
This recipe is adapted from the public domain cookbook Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats. Ingredients Zest and juice of 1 large lemon 3 eggs, beaten ½ cup (110 g oz) caster sugar, plus extra for dusting 1 stick…
Mille-feuille (literally “a thousand leaves/sheets”) is a French pastry made of many puff pastry layers. Ingredients Pastry 375 g (12 oz) ready-made puff pastry 1 egg , beaten 2 level tablespoons icing sugar Lemon filling 3 egg yolks 1 whole…
Koesisters are a South African Cape Malay doughnut soaked in syrup and sprinkled with coconut. Ingredients Fritters 6 cups (700 g) cake flour 1 tablespoon castor sugar 1 teaspoon baking powder 3 teaspoon ground cinnamon 2 tablespoon ground ginger 2…