Donauwelle is a marble pound cake, studded with sour cherries, covered in a thick layer of German buttercream and a wavy chocolate topping. Donauwelle is popular in Germany and Austria and means ‘Danube wave’ in German, referring to the wavy marbling of chocolate and vanilla pound cake created by the cherries. The cake sometimes goes
Semifreddo, meaning “half-frozen,” is the Italian response to the French parfait. It’s a frozen dessert similar to ice cream, but molded and sliced instead of scooped. It’s traditionally made with Italian meringue and whipped cream, and can be flavored almost any way you want. Because semifreddo doesn’t require an ice cream machine or a blast
Coca de Sant Joan, or St. John’s Cake, is a traditional pastry made for La Revetlla de Sant Joan, or St. John’s Eve in Catalonia. Coca is a flat pastry typical of Catalonia that comes in many flavors and preparations. It can be savory or sweet. The coca made for Sant Joan is a sweet
When you travel to Italy for the first time, you’re not surprised by the expansive blue sky, the incredible art, the amazing food or the conviviality of the Italians. All of these things are already in our romanticized vision of Italy before we get on the plane. One thing many people are surprised about their
Dobos torte is a Hungarian layer cake consisting of 5 layers of sponge cake filled with rich chocolate buttercream and topped with crisp caramel wedges. Dobos torte was invented in Budapest in the 1880s by József Dobos, the owner of a gourmet deli, and premiered at the National General Exhibition of Budapest.
Cherries are just beginning to show up at the shops in my neighborhood and I love making tarts that show off fresh cherries. Frangipane provides a nice texture and complementary flavors to make the cherries shine. This tart is made with a crisp and buttery pâte sucrée base, filled with smooth almond cream, and topped
Kolaches are a Czech sweet pastry, usually filled with jam, poppy seeds or a cheese filling and topped with a sweet crumble. Their name comes from the old Slavonic word, kolo, meaning circle or wheel. The pastry is made from a sweet, fluffy dough, similar to brioche. A deep indentation is made in the center