This is a classic torta della nonna recipe, but with a dark chocolate twist. Earlier when I made a traditional torta della nonna I kept thinking
Continue Reading
Authorthe Sunday Baker
Originally from Maine, I started baking at Two Fat Cats Bakery in Portland before moving to Europe. I’ve lived in Barcelona, Madrid, and now I find myself in the middle of London’s Bermondsey Beer Mile.
Zeeuwse Bolussen: Dutch Cinnamon Rolls
Zeeuwse bolussen, or Zeeland rolls, are the Dutch version of cinnamon rolls. Zeeuwse bolussen are not made like most cinnamon rolls: rolling the dough out, filling,
Continue Reading
Scandinavian Rhubarb Cake
What better way to celebrate spring than to bake a rhubarb cake. This beautifully rustic cake is quick to make and ready to serve in just
Continue Reading
Brunsviger: Danish Coffee Cake
Brunsviger is a yeasted coffee cake covered in a brown sugar topping. The cake is rich, but fluffy, almost like brioche and the topping is like
Continue Reading
Diós Bejgli: Hungarian Walnut Roll
Bejgli is a traditional Hungarian rolled pastry filled with a dense, sweet filling made from walnuts (diós) or poppy seeds (mákos). The pastry uses a sweet
Continue Reading
How to Make Classic French Meringue
Classic and simple, French meringue makes cloud-like cookies and desserts. With a crisp shell, and a chewy, marshmallow-like center, baked meringue is a sweet medley of
Continue Reading
Bienenstich: German Bee Sting Cake
Bienenstich, or Bee Sting Cake, is a classic German dessert made of a sweet yeast dough filled with creamy vanilla custard and topped with caramelized almonds.
Continue Reading