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Orange Shortbread with Chocolate Orange Truffle Filling Recipe

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Orange Shortbread with Chocolate Orange Truffle Filling

Orange Shortbread with Chocolate Orange Truffle Filling is a delightful treat that balances buttery richness with zesty citrus and velvety chocolate. The crisp, crumbly shortbread melts in your mouth, while the luscious truffle filling adds a decadent, creamy contrast. In just 55 minutes, you can create these elegant bites that are perfect for gifting or indulging in a moment of pure bliss.

The vibrant orange zest infuses every bite with a refreshing brightness, perfectly complementing the deep, indulgent chocolate. Each piece is a harmonious blend of textures and flavors, from the delicate crunch of the shortbread to the smooth, luxurious truffle center. Whether enjoyed with tea or as a sweet finale, these treats are sure to leave a lasting impression.

Ingredients for Orange Shortbread with Chocolate Orange Truffle Filling

Orange Shortbread with Chocolate Orange Truffle Filling Ingredients
  • Orange Shortbread:
  • 1 cup (8 oz/225 g) butter, softened (unsalted recommended)
  • ½ cup (2 oz/57 g) powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • Zest of 1 orange (finely grated)
  • 2 cups (10 oz/284 g) all-purpose flour
  • Chocolate Orange Truffle Filling:
  • 1 ⅓ cups (8 oz/225 g) milk chocolate, finely chopped (or use chocolate chips)
  • ⅔ cup (4 oz/115 g) bittersweet chocolate, finely chopped (or use semi-sweet chocolate)
  • Zest of 1 orange (finely grated)
  • ⅔ cup (5 fl oz/142 ml) heavy cream
  • 2 tablespoons (1 oz/28 g) butter

Step-by-Step Instructions

  1. Make the Orange Shortbread Dough:
  2. In a stand mixer with a paddle attachment (or using a handheld mixer), cream the butter, powdered sugar, vanilla, salt, and orange zest on medium speed until fluffy, about 3 minutes.
  3. Reduce speed to low and gradually add the flour, mixing just until combined. Scrape the bowl’s sides and bottom as needed.
  4. Shape the dough into a flattened disc, wrap tightly, and refrigerate for at least 2 hours until firm.
  5. Make the Chocolate Orange Truffle Filling:
  6. Place the milk chocolate, bittersweet chocolate, and orange zest in a heatproof bowl.
  7. In a small saucepan, heat the cream and butter over medium heat until simmering. Pour over the chocolate and let sit for 5 minutes without stirring.
  8. Whisk the mixture in small, circular motions until smooth. Set aside to cool and thicken.
  9. Bake the Shortbread:
  10. Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
  11. On a floured surface, roll the dough to ⅛-inch (3 mm) thickness. Cut into 2-inch (5 cm) circles and place 1 inch (2½ cm) apart on the baking sheets.
  12. Dock the cookies with a toothpick or knife tip to prevent puffing. Bake both sheets for 20-25 minutes, rotating halfway, until lightly golden at the edges.
  13. Transfer to a wire rack to cool completely.
  14. Assemble the Cookies:
  15. Check the ganache’s consistency—it should resemble peanut butter. If too thick, microwave in short bursts; if too runny, refrigerate, stirring every 3 minutes.
  16. Fill a piping bag with a large round tip with the ganache. Turn half the cookies upside down and pipe 1 tablespoon of filling onto each.
  17. Sandwich with the remaining cookies, pressing gently to spread the filling. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 2 weeks.

Perfect Pairings: Serving Suggestions

These Orange Shortbread cookies with Chocolate Orange Truffle Filling are a delightful treat on their own, but they can be elevated with a few thoughtful pairings. Serve them alongside a cup of Earl Grey tea or a glass of sparkling wine for a sophisticated afternoon snack. For a dessert platter, add fresh orange slices or a dollop of whipped cream to complement the citrus and chocolate flavors.

Storage Secrets: Keeping Your Cookies Fresh

To maintain the perfect texture, store the assembled cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 2 weeks. If you prefer a firmer filling, let the cookies sit at room temperature for 10 minutes before serving. For freezing, place them in a single layer in a freezer-safe container and enjoy within 3 months.

Time-Saving Tips for Busy Bakers

Short on time? Prepare the Orange Shortbread dough and the Chocolate Orange Truffle Filling a day ahead. Keep the dough refrigerated and the filling in an airtight container at room temperature. When ready to bake, simply roll out the dough, cut the cookies, and assemble. You can also use a cookie scoop to portion the filling quickly, skipping the piping bag for a faster assembly process.

Recipe Variations: Get Creative

Feel free to experiment with different flavors to suit your taste. Swap the orange zest in the shortbread for lemon or lime for a tangy twist. For the filling, try using dark chocolate exclusively for a richer taste or add a pinch of cinnamon for a warm, spiced note. You can also drizzle melted chocolate over the assembled cookies for an extra indulgent finish.

Equipment Guidance: Tools for Success

To make this recipe a breeze, ensure you have the right tools. A stand mixer or handheld electric mixer is ideal for creaming the butter and sugar. A rolling pin and 2-inch cookie cutter will help achieve uniform cookies. For the filling, a heatproof bowl and whisk are essential for smooth ganache. If piping, a large round tip will give you clean, professional results.

Orange Shortbread with Chocolate Orange Truffle Filling

Orange Shortbread with Chocolate Orange Truffle Filling

Shaziya
Orange Shortbread with Chocolate Orange Truffle Filling is a delightful treat that balances buttery richness with zesty citrus and velvety chocolate. In just 55 minutes, you can create these elegant bites that are perfect for gifting or indulging in a moment of pure bliss.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24 sandwiches

Ingredients
  

Orange Shortbread

  • 1 cup butter, softened 8 oz/225 g
  • ½ cup powdered sugar 2 oz/57 g
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • Zest of 1 orange
  • 2 cups all-purpose flour 10 oz/284 g

Chocolate Orange Truffle Filling

  • 1 ⅓ cups milk chocolate, finely chopped 8 oz/225 g
  • ⅔ cup bittersweet chocolate, finely chopped 4 oz/115 g
  • Zest of 1 orange
  • ⅔ cup heavy cream 5 fl oz/142 ml
  • 2 tablespoons butter 1 oz/28 g

Instructions
 

  • To Make the Orange Shortbread DoughIn the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer), cream the butter, sugar, vanilla, salt and zest on medium speed until fluffy, about 3 minutes.
  • Lower the speed to low and gradually add in the flour until it is just mixed, scraping the bottom and sides of the bowl once or twice.
  • Shape the dough into a flattened disc, wrap well or place in an airtight container and refrigerate for at least 2 hours, until firm.
  • To Make the Chocolate Orange Truffle FillingPlace the milk and bittersweet chocolate and the orange zest in a medium heatproof bowl.
  • Heat the cream and butter in a small saucepan over medium heat until simmering.
  • Pour over the chocolate and let it sit without stirring for 5 minutes.
  • Place a whisk in the center of the bowl and begin to stir the cream and chocolate together using a small, circular motion until it comes together. Set aside to let cool and thicken.
  • To Bake the ShortbreadPreheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
  • On a floured surface, roll out the dough to ⅛-inch (3mm) thickness and cut circles with a 2-inch (5 cm) cutter. Place 1-inch (2½ cm) apart on the prepared baking sheets.
  • Dock the cookies all over with a toothpick or the point of a thin knife to help them bake evenly and bake both sheets at a time for 20-25 minutes, rotating halfway through, until the cookies are just beginning to turn light golden around the edges.
  • Transfer to a wire rack to cool while you finish baking the rest of the cookies. Let cool completely.
  • To Assemble the CookiesCheck the consistency of the ganache. It should be about the consistency of peanut butter – thick enough to hold its shape but not so firm that it can’t be piped. If it is too thick, warm it in the microwave for a few seconds at a time until it softens to the right consistency. If it is still too warm and runny, place it in the refrigerator and stir every 3 minutes until it firms up.
  • You can spoon the filling onto the cookies but the easiest and neatest way is with a piping bag: fill a piping bag fitted with a large, round tip with the filling.
  • Turn half of the cookies upside down. Pipe about 1 tablespoon of filling onto the center of each cookie. Sandwich with an unfilled half and very gently press down to spread the filling.
  • Store these cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks.
Keyword chocolate, dessert, orange, shortbread, truffle
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Cookies

Tuile Cigars Recipe

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Tuile Cigars

Tuile Cigars are delicate, crisp treats that bring elegance and sophistication to any dessert table. Their light, airy texture shatters with every bite, revealing a subtle sweetness that lingers on the palate. With just 15 minutes of prep and a short chill time, these golden spirals are surprisingly simple to create yet impressively refined. Perfect for pairing with coffee or as a garnish for creamy desserts, they add a touch of artistry to your culinary creations.

The magic of these cigars lies in their balance of simplicity and indulgence. A quick bake transforms the batter into thin, caramelized layers that roll effortlessly into their signature shape. Their buttery aroma and delicate crunch make them irresistible, while the two-hour chill ensures they hold their form beautifully. Whether you’re hosting a dinner party or treating yourself, these Tuile Cigars are a delightful way to elevate your dessert game.

Ingredients for Tuile Cigars

Tuile Cigars Ingredients
  • ¾ cup (3¾ oz/105 g) all-purpose flour
  • 1 cup (4 oz/115 g) powdered sugar
  • 4 large egg whites, at room temperature
  • ½ cup (4 oz/115 g) butter, melted (unsalted preferred)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Step-by-Step Instructions

  1. In a small bowl, whisk together the flour and powdered sugar until well combined.
  2. In a separate bowl, whisk the egg whites, melted butter, vanilla extract, and salt until smooth.
  3. Mix the dry ingredients into the wet ingredients until the batter is smooth and lump-free. Cover the batter and refrigerate for 1 hour (or up to 2 days).
  4. When ready to bake, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone baking mat and set aside.
  5. Check the batter’s consistency – it should resemble thick pancake batter. If too thick, let it sit at room temperature for a few minutes.
  6. Bake 2 cookies at a time: For each cookie, place about 2 teaspoons of batter onto the mat. Use the back of a spoon to spread the batter from the center outward into a 5-inch (12½ cm) circle.
  7. Bake for 5-6 minutes, or until the edges turn golden. Remove the tray from the oven.
  8. While the tuiles are still hot on the mat, quickly roll them into a cigar shape using your hands or a wooden spoon handle. Transfer to a wire rack to cool completely.
  9. Once cooled, store the tuiles in an airtight container at room temperature. They will stay crisp for up to 1 day but remain good for up to 3 days (may soften slightly).

Perfect Pairings: Serving Suggestions

Tuile cigars are a delightful treat on their own, but they can be elevated with a few creative pairings. Serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet elegant dessert. For a more sophisticated touch, drizzle them with melted chocolate or caramel sauce. They also make a great accompaniment to coffee or tea, adding a crisp, sweet element to your beverage.

Storage Secrets: Keeping Your Tuiles Crisp

To maintain the crispness of your tuile cigars, store them in an airtight container at room temperature. They’ll stay fresh and crunchy for up to one day. If they soften slightly after that, they’re still delicious for up to three days. For longer storage, consider freezing them in a single layer in an airtight container, then thawing at room temperature when ready to enjoy.

Time-Saving Tips for Busy Bakers

If you’re short on time, you can prepare the batter ahead of time and refrigerate it for up to two days. When you’re ready to bake, simply bring the batter to room temperature for easier spreading. Additionally, you can bake multiple tuiles at once by using two baking sheets and rotating them halfway through baking. Just be sure to work quickly when rolling them into cigars to prevent them from cooling and becoming too stiff to shape.

Recipe Variations: Get Creative with Flavors

Experiment with different flavors to customize your tuile cigars. Add a teaspoon of citrus zest (like lemon or orange) to the batter for a refreshing twist. For a nutty flavor, mix in a tablespoon of finely ground almonds or hazelnuts. You can also sprinkle the tuiles with a pinch of cinnamon or cocoa powder before baking for a warm, spiced note.

Essential Equipment: Tools for Success

To make the process smoother, ensure you have a silicone baking mat for easy spreading and removal of the tuiles. A wooden spoon handle or a thin rolling pin is perfect for shaping the cigars. If you don’t have a silicone mat, parchment paper can work, but the tuiles may spread slightly differently. A small offset spatula can also help with spreading the batter evenly for consistent results.

Tuile Cigars

Tuile Cigars

Shaziya
Tuile Cigars are delicate, crisp treats that bring elegance and sophistication to any dessert table. With just 15 minutes of prep and a short chill time, these golden spirals are surprisingly simple to create yet impressively refined.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
CHILL TIME 2 hours
Total Time 3 hours 15 minutes
Servings 24 cigars

Ingredients
  

  • ¾ cup all-purpose flour (3¾ oz/105 g)
  • 1 cup powdered sugar (4 oz/115 g)
  • 4 large egg whites at room temperature
  • ½ cup butter (4 oz/115 g), melted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions
 

  • In a small bowl, whisk together the flour and sugar.
  • In a separate small bowl, whisk the egg whites, butter, vanilla extract and salt until combined.
  • Mix the dry and wet ingredients until the batter is smooth, then cover and refrigerate for 1 hour (or up to 2 days).
  • When ready to bake, preheat the oven to 400°F (200°C), and line a baking sheet with a silicone baking mat and set aside.
  • Check the consistency of the batter – it should be like a thick pancake batter.
  • Bake only 2 cookies at a time: for each cookie place about 2 teaspoons of batter onto the mat and using the back of a spoon, spread the dough from the center outwards in a circular fashion until you have a circle about 5-inches (12 ½ cm) wide.
  • Bake the cookies for 5 -6 minutes, until the edges look golden. Remove the tray from the oven and while the tuiles are on the mat and still hot, quickly roll the cookies into a cigar shape and transfer to a wire rack to cool. (You can roll by hand or use a wooden spoon handle)
  • Once the tuiles are completely cool, transfer to an airtight container and keep at room temperature. Tuile will stay crisp for up to one day if properly stored. After this they may soften a bit but will still be good for up to 3 days.
Keyword Cigars, elegant dessert, French pastry, thin cookies, Tuile
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Breads & Doughs

Danish Kringle Recipe with Jam and Almond Paste Recipe

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Danish Kringle Recipe with Jam and Almond Paste

This Danish Kringle is a showstopping pastry that combines buttery layers, sweet jam, and rich almond paste for a treat that’s both indulgent and comforting. The flaky, golden crust gives way to a soft, chewy interior, while the almond paste adds a nutty depth that perfectly balances the fruity jam. With just 45 minutes of prep and a bit of patience for proofing, you’ll create a dessert that feels like a labor of love without the stress.

Every bite is a symphony of textures and flavors, from the crisp exterior to the gooey, jam-filled center. Whether served warm or at room temperature, this kringle is perfect for breakfast, dessert, or a special afternoon treat. The 7-hour proofing time ensures a light, airy dough that’s worth the wait, making it a rewarding project for any baking enthusiast. Your kitchen will smell heavenly as it bakes for just 20 minutes, leaving you with a pastry that’s as beautiful as it is delicious.

Ingredients for Danish Kringle with Jam and Almond Paste

Danish Kringle Recipe with Jam and Almond Paste Ingredients
  • For the Dough:
    • ½ cup (2 ½ oz/71 g) all-purpose flour
    • ½ cup (2 ½ oz/71 g) bread flour (can substitute with all-purpose flour if needed)
    • 1 ½ tablespoons granulated sugar
    • 1 teaspoon instant yeast
    • ½ teaspoon salt
    • ½ cup (4 oz/115 g) butter, cold and diced
    • 1 large egg, cold
    • 2 tablespoons milk, cold
    • Egg wash (1 egg beaten with 1 tablespoon water)
  • For the Filling:
    • ⅓ cup (4 oz/115 g) sour cherry jam (or any jam of your choice)
    • 1 teaspoon freshly squeezed lemon juice
    • 1 cup (4 oz/115 g) almond flour
    • 1 cup (4 oz/115 g) powdered sugar
    • ¼ cup (2 oz/57 g) butter, very soft
    • 1 large egg, at room temperature
    • 1 teaspoon almond extract
    • ⅛ teaspoon salt
  • For the Glaze:
    • 1¼ cups (5 oz/142 g) powdered sugar
    • 2 teaspoons corn syrup (optional, for shine)
    • ½ teaspoon vanilla extract
    • 1-2 tablespoons milk (adjust for desired consistency)

Step-by-Step Instructions

  1. Make the Dough:
    1. In a medium bowl, combine all-purpose flour, bread flour, sugar, yeast, and salt.
    2. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
    3. In a small bowl, beat the egg and milk together, then stir into the flour mixture.
    4. Knead just until a dough forms, pat into a square, wrap in cling wrap, and refrigerate for at least 6 hours or overnight.
  2. Laminate the Dough:
    1. On a floured surface, roll the dough into a 5×10 inch (12½ x 25½ cm) rectangle.
    2. Fold the dough in thirds like a letter, turn 90°, and repeat the rolling and folding process.
    3. Rewrap and chill the dough for 30 minutes. Repeat the rolling and folding process one more time.
  3. Prepare the Filling:
    1. Mix cherry jam and lemon juice in a small bowl. Set aside.
    2. In a medium bowl, combine almond flour, powdered sugar, soft butter, egg, almond extract, and salt. Set aside.
  4. Shape the Kringle:
    1. Line a baking sheet with parchment paper.
    2. Roll the dough into a 5×20 inch (12½ x 51 cm) rectangle on a floured surface.
    3. Spread the cherry jam down the center, leaving a 2-inch border on the long ends and one short end.
    4. Spread the almond filling on top of the jam.
    5. Brush the borders with egg wash, then fold one long end over the filling, pressing to seal. Repeat with the other long end.
    6. Transfer to the baking sheet and form into a ring, tucking the ends together and sealing gently.
    7. Cover with a tea towel and let rise in a warm place for 45 minutes, or until doubled in size.
  5. Bake the Kringle:
    1. Preheat the oven to 375°F (190°C).
    2. Brush the kringle with the remaining egg wash and bake for 20 minutes, or until golden brown. Let cool.
  6. Make the Glaze:
    1. Whisk powdered sugar, corn syrup, vanilla extract, and 1 tablespoon milk in a small bowl. Adjust consistency with more milk or sugar as needed.
    2. Drizzle the glaze over the cooled kringle and let set before serving. Store in an airtight container for up to 2 days.

Creative Topping and Glaze Ideas

While the classic glaze is delicious, try experimenting with different flavors! Add a teaspoon of lemon zest to the glaze for a citrusy twist, or mix in a tablespoon of cocoa powder for a chocolatey drizzle. For toppings, sprinkle sliced almonds or crushed pistachios over the glaze before it sets for added texture and visual appeal.

Perfect Pairings for Serving

This Danish Kringle pairs wonderfully with a cup of hot coffee or tea for a cozy breakfast or afternoon treat. For a special brunch, serve it alongside fresh berries or a dollop of whipped cream. It’s also a great addition to a dessert platter with other pastries or cookies.

Storage and Reheating Tips

Store your kringle in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap it tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, let it thaw at room temperature or warm it in a preheated oven at 300°F (150°C) for 5-10 minutes for a freshly baked taste.

Time-Saving Hacks for Busy Bakers

If you’re short on time, prepare the dough the night before and let it chill overnight. You can also use store-bought almond paste instead of making the almond filling from scratch. For a quicker glaze, simply mix powdered sugar with a splash of milk until smooth—no corn syrup needed!

Common Questions Answered

Can I use a different jam? Absolutely! Raspberry, apricot, or even fig jam work beautifully. What if I don’t have bread flour? Substitute with all-purpose flour, but note the texture may be slightly less chewy. How do I know when it’s done baking? The kringle should be golden brown and sound hollow when tapped lightly on the bottom.

Danish Kringle Recipe with Jam and Almond Paste

Danish Kringle Recipe with Jam and Almond Paste

Shaziya
This Danish Kringle is a showstopping pastry that combines buttery layers, sweet jam, and rich almond paste for a treat that’s both indulgent and comforting. With just 45 minutes of prep and a bit of patience for proofing, you’ll create a dessert that feels like a labor of love without the stress.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Proofing Time 7 hours
Total Time 8 hours 5 minutes
Servings 8 servings

Ingredients
  

For the Danish Kringle Dough

  • ½ cup all-purpose flour
  • ½ cup bread flour
  • 1 ½ tablespoons granulated sugar
  • 1 teaspoon instant yeast
  • ½ teaspoon salt
  • ½ cup butter cold and diced
  • 1 large egg cold
  • 2 tablespoons milk cold

Egg wash

For the Filling

  • ⅓ cup sour cherry jam
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup almond flour
  • 1 cup powdered sugar
  • ¼ cup butter very soft
  • 1 large egg at room temperature
  • 1 teaspoon almond extract
  • ⅛ teaspoon salt

For the Glaze

  • 1¼ cups powdered sugar
  • 2 teaspoons corn syrup
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions
 

  • To Make the Dough
  • In a medium bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt, then cut in the butter with a pastry blender (or your fingers) until the mixture resembles coarse crumbs.
  • In a small bowl, beat the egg and milk together, then stir into the flour. Knead just until a dough forms, then pat into a square, wrap with cling wrap and refrigerate for at least 6 hours and up to overnight.
  • On a lightly floured work surface, roll the dough into a 5×10 inch (12½ x 25½ cm) rectangle. Fold the dough in thirds like a letter.
  • Turn the dough 90° and repeat the rolling and folding process one more time. Rewrap and chill the dough for 30 minutes.
  • Repeat steps 3 and 4 one more time.
  • To Make the Filling
  • In a small bowl, mix together the cherry jam and lemon juice. Set aside.
  • In a medium bowl, mix together the almond flour, powdered sugar, butter, egg, almond extract and salt. Set aside.
  • To Shape the Kringle
  • Line a baking sheet with parchment paper and set aside.
  • On a lightly floured work surface, roll the dough into a rectangle 5×20 inches (12½ x 51 cm).
  • Spread the cherry jam down the center, leaving a 2-inch border on each of the long ends and one of the short ends, then spread the almond filling on top of the cherry jam.
  • Brush the long ends and the unfilled short end with a bit of egg wash (reserving the rest), then fold one long end over the filling, pressing a bit into the dough to seal.
  • Fold the other long end of dough up over the log and press gently to seal.
  • Transfer to the prepared baking sheet and form the log into a ring, tucking the filled end of the log into the unfilled end and pressing gently to seal.
  • Shape the dough into a ring, making sure that the seams are underneath, then cover with a clean tea towel and let rise in a warm place for about 45 minutes, until doubled.
  • Towards the end of the proofing time, preheat the oven to 375°F (190°C).
  • Brush the kringle with the remaining egg wash and bake for about 20 minutes, until golden brown. Allow to cool.
  • To Make the Glaze
  • In a small bowl, whisk together the powdered sugar, corn syrup, vanilla extract and 1 tablespoon of the milk. The glaze should be thick but pourable. Adjust the consistency if need be with a few drops of milk or a pinch of powdered sugar until you get the desired consistency.
  • Drizzle the glaze on top of the kringle and serve once set. Store in an airtight container at room temperature for up to 2 days.
Keyword almond paste, Danish Kringle, jam filling, pastry recipe, Scandinavian baking
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Cookies

Chocolate Crinkle Cookies Recipe

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a delightful treat that combines rich, fudgy centers with a crackly, powdered sugar coating. These cookies are perfect for anyone who loves a balance of intense chocolate flavor and a soft, melt-in-your-mouth texture. With just 20 minutes of prep and 12 minutes of baking, you can whip up a batch that’s sure to impress. The contrast between the dark, chewy interior and the snowy, sweet exterior makes every bite a sensory delight. Whether you’re baking for a holiday gathering or a cozy night in, these cookies are a crowd-pleaser that’s as fun to make as they are to eat.

The aroma of warm chocolate filling your kitchen is just the beginning of the magic. These cookies are incredibly easy to prepare, yet they look like they came straight from a bakery. The crackled surface gives them a rustic charm, while the soft, gooey center ensures they’re irresistibly indulgent. In under 32 minutes, you can create a dessert that’s both elegant and comforting. Perfect for sharing or savoring solo, Chocolate Crinkle Cookies are a timeless classic that will have everyone reaching for seconds.

Ingredients for Chocolate Crinkle Cookies

Chocolate Crinkle Cookies Ingredients
  • 1 cup (4oz/115g) cocoa powder, sifted (use high-quality cocoa for best flavor)
  • 2 cups (16oz/450g) sugar
  • 1/2 cup (4floz/115ml) vegetable oil (or any flavorless oil like canola or grapeseed)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups (10oz/284g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (2oz/57g) powdered sugar (for rolling the cookies)

Step-by-Step Instructions

  1. In a medium bowl, whisk together the sifted cocoa powder, sugar, eggs, vegetable oil, and vanilla until smooth.
  2. In another bowl, combine the flour, baking powder, and salt. Stir to mix evenly.
  3. Gradually add the dry ingredients into the wet mixture, stirring until a thick, brownie-like batter forms.
  4. Cover the dough and chill in the refrigerator for at least 2 hours. (Tip: The dough can be refrigerated for up to 5 days or frozen for up to 6 weeks.)
  5. Preheat your oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
  6. After chilling, use a 1 tablespoon measure to scoop the dough. Roll each scoop between your palms to form a smooth ball. You should get about 30-35 cookies.
  7. Roll each dough ball in powdered sugar until fully coated.
  8. Place the dough balls 2 inches apart on the prepared baking sheets.
  9. Bake in the preheated oven for 10 to 12 minutes. The cookies should be set but still soft in the center. Avoid overbaking.
  10. Allow the cookies to cool on the baking sheet for 20 minutes before transferring them to a wire rack to cool completely.
  11. Store the cookies in an airtight container at room temperature for up to 4 days.

Perfect Pairings: Serving Suggestions

These Chocolate Crinkle Cookies are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a hot cup of coffee. For a festive touch, serve them alongside a scoop of vanilla ice cream or drizzle with melted chocolate for an extra indulgent dessert.

Storage Secrets: Keeping Them Fresh

Store your cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Time-Saving Tips for Busy Bakers

Short on time? You can skip the chilling step by placing the dough in the freezer for 30 minutes instead of the fridge for 2 hours. Additionally, consider doubling the batch and freezing half the dough for future baking—just thaw in the fridge overnight when you’re ready to bake.

Recipe Variations: Mix It Up

For a twist, try adding 1/2 cup of chopped nuts or chocolate chips to the dough before chilling. You can also experiment with different coatings like cinnamon sugar or crushed peppermint candy for a festive flair. These small changes can make the recipe feel brand new!

Equipment Guidance: Tools You’ll Need

To make these cookies, you’ll need a medium mixing bowl, a whisk, a sifter for the cocoa powder, and a 1-tablespoon cookie scoop for even portions. Lining your baking sheets with parchment paper ensures easy cleanup and prevents sticking, making the process smoother.

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Shaziya
Chocolate Crinkle Cookies are a delightful treat that combines rich, fudgy centers with a crackly, powdered sugar coating. With just 20 minutes of prep and 12 minutes of baking, you can whip up a batch that’s sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 30 cookies

Ingredients
  

  • 1 cup cocoa powder, sifted
  • 2 cups sugar
  • 1/2 cup vegetable oil (or any flavorless oil)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar

Instructions
 

  • In a medium bowl, whisk together the sifted cocoa powder, sugar, eggs, vegetable oil, and vanilla until smooth.
  • In another bowl combine the flour, baking powder, and salt. Stir to combine.
  • Gradually add the dry ingredients into the wet until an even brownie-like batter is formed.
  • Cover the dough, and chill for at least 2 hours (At this point, the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks).
  • Preheat oven to 350°F (180°C) and line 2 cookie sheets with parchment paper.
  • After chilling, use a 1 tablespoon measure to scoop your cookies. Roll the dough between the palms of your hands to achieve a rounded ball. Scoop roughly 30-35 cookies.
  • Roll each cookie dough ball in powdered sugar. Place dough balls 2 inches apart on prepared baking sheets.
  • Bake in preheated oven for 10 to 12 minutes. Take care not to over bake.
  • Allow standing on the cookie sheet for 20 minutes before transferring to wire racks to cool completely.
  • Store at room temperature in an airtight container for up to 4 days.
Keyword baking, chocolate, cookies, crinkle, dessert
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Cookies

Classic Austrian Linzer Cookies Recipe

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Classic Austrian Linzer Cookies

Classic Austrian Linzer Cookies are a delightful blend of buttery richness and fruity sweetness, perfect for any occasion. The tender, crumbly texture of the almond-infused dough pairs beautifully with the tangy raspberry jam filling. With just 30 minutes of prep and a 2-hour chill, these cookies are surprisingly simple to make yet impressively elegant. Each bite offers a harmonious contrast of flavors and a hint of nostalgia, making them a timeless treat.

These cookies are as visually stunning as they are delicious, with their delicate lattice tops revealing a vibrant jam center. The aroma of toasted almonds and warm spices fills your kitchen as they bake, creating an irresistible sensory experience. Whether enjoyed with tea or gifted to loved ones, Linzer Cookies are sure to bring joy and a touch of European charm to your day.

Ingredients for Classic Austrian Linzer Cookies

Classic Austrian Linzer Cookies Ingredients
  • 1 ½ cups (7 ½ oz/213g) all-purpose flour
  • ½ cup (2oz/57g) almond flour (or substitute with hazelnut flour for a nutty twist)
  • 1 level teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (6oz/170g) butter, softened (unsalted preferred)
  • ¾ cup (5oz/142g) granulated sugar
  • 2 small eggs (room temperature for easier mixing)
  • 1 teaspoon vanilla extract
  • ½ cup (5oz/142g) strained raspberry jam (or use apricot or strawberry jam as alternatives)
  • Powdered sugar, for dusting

Step-by-Step Instructions for Classic Austrian Linzer Cookies

  1. In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt. Set aside.
  2. In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until pale and fluffy.
  3. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
  4. Gradually beat the flour mixture into the butter mixture until just combined.
  5. Wrap the dough in plastic wrap and refrigerate until very firm, at least 2 hours (or up to 3 days).
  6. Preheat the oven to 375°F (190°C) (fan-assisted). Line two cookie sheets with parchment paper.
  7. On a floured surface, roll out the dough to about 1/8 inch (3mm) thick. Use a 2 ½ inch (6cm) cookie cutter to cut out rounds and place them 2 inches (5cm) apart on the prepared sheets.
  8. Cut a 1 inch (2.5cm) hole out of the centers of half the cookies. Gather scraps, rewrap, and chill to reroll.
  9. Bake for 15-18 minutes, or until the edges are golden brown. Let cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.
  10. Spread 1 teaspoon of raspberry jam onto the base cookies, leaving a small border. Dust the top cookies (with holes) generously with powdered sugar.
  11. Carefully place the powdered sugar-dusted tops onto the jam-covered bases. Press gently to seal.
  12. Enjoy the same day for the best flavor. Store in an airtight container at room temperature. Raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks.

Perfect Pairings: Serving Suggestions for Linzer Cookies

These Classic Austrian Linzer Cookies are a delightful treat on their own, but they pair beautifully with a cup of hot tea, coffee, or even a glass of dessert wine. For a festive touch, serve them alongside a plate of assorted holiday cookies or a bowl of fresh berries. They also make a lovely addition to a dessert platter at brunch or afternoon tea.

Storage Secrets: Keeping Your Cookies Fresh

While these cookies are best enjoyed the day they’re made, you can store them in an airtight container at room temperature for up to 3 days. To maintain their crispness, place a piece of parchment paper between layers. If you’ve made the dough ahead of time, it can be refrigerated for up to 5 days or frozen for up to 8 weeks—just thaw in the fridge before rolling and baking.

Time-Saving Tips for Busy Bakers

To streamline the process, prepare the dough the night before and let it chill overnight. When rolling out the dough, work in small batches to keep it cold and firm, which makes cutting easier. If you’re short on time, skip the cut-out centers and simply sandwich the cookies with jam—they’ll still taste delicious!

Recipe Variations: Customize Your Cookies

Feel free to experiment with different flavors! Swap the raspberry jam for apricot, blackberry, or even a spiced fig jam. For a nut-free version, replace the almond flour with an equal amount of all-purpose flour. You can also add a pinch of nutmeg or cardamom to the dough for a warm, aromatic twist.

Equipment Guidance: Tools for Success

A stand mixer or handheld electric mixer makes creaming the butter and sugar a breeze. Use a floured rolling pin and parchment paper for easy dough handling. A 2 ½-inch round cookie cutter and a 1-inch cutter for the centers are essential, but you can also use festive shapes like stars or hearts for a creative touch.

Classic Austrian Linzer Cookies

Classic Austrian Linzer Cookies

Shaziya
Classic Austrian Linzer Cookies are a delightful blend of buttery richness and fruity sweetness, perfect for any occasion. With just 30 minutes of prep and a 2-hour chill, these cookies are surprisingly simple to make yet impressively elegant.
Print Recipe Pin Recipe
Prep Time 30 minutes
chill the dough 2 hours
Total Time 2 hours 30 minutes
Cuisine Austrian
Servings 18 cookies

Ingredients
  

  • 1 ½ cups all-purpose flour (7 ½ oz/213g)
  • ½ cup almond flour (2oz/57g)
  • 1 level teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter softened (6oz/170g)
  • ¾ cup granulated sugar (5oz/142g)
  • 2 small eggs
  • 1 teaspoon vanilla extract
  • ½ cup strained raspberry jam (5oz/142g)
  • powdered sugar for dusting

Instructions
 

  • In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside.
  • In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy.
  • Add the egg and vanilla to the butter mixture and beat until well mixed.
  • Gradually beat the flour mixture into the butter mixture until just combined.
  • Wrap the dough well with plastic wrap and refrigerate until very firm, at least two hours and up to 3 days.
  • When you are ready to bake your cookies, preheat the oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper. (I do a fan here because you will have to put 2 trays of cookies into the oven and you need the air to circulate)
  • On a floured surface, roll out the dough until it is about an 1/8 inch (3mm) thick. (You can also roll this dough on a floured piece of parchment for even easier handling)
  • Working quickly while the dough is still cold and firm, use a 2 ½ inch (6cm) cookie cutter to cut out as many rounds of dough as you can and place them 2 inches (5 cm) apart on the prepared cookie sheet. Gather any scraps, rewrap, and chill until firm enough to reroll.
  • Once the cut dough is on the cookie sheets, cut out one inch (2.5cm) hole out of the centers of half of the cookies. (See above video for step-by-step)
  • Bake for roughly 15-18 minutes, or until the edges are golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
  • For the base of the cookie, spread about 1 teaspoon of strained raspberry jam onto ½ of the cookies, spreading the jam out a bit but not quite to the edge.
  • Dust the top halves of the cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam covered bottoms. Press to seal very gently so you don’t break to the top half.
  • These cookies are best enjoyed the day they are made. Store in an airtight container at room temperature. The raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks.
Keyword almond flour, Austrian dessert, Holiday Baking, Linzer cookies, raspberry jam
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Breakfast

Buttermilk Gingerbread Waffles Recipe

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Buttermilk Gingerbread Waffles

Buttermilk Gingerbread Waffles bring the cozy warmth of the holidays to your breakfast table in just 30 minutes. The rich, spiced aroma of molasses, cinnamon, and ginger fills your kitchen as the batter sizzles into golden, crisp waffles. Each bite is a perfect balance of fluffy interiors and slightly crunchy edges, with a hint of sweetness that’s not overpowering. These waffles are a delightful twist on a classic, offering a comforting start to your day or a festive treat for weekend brunch.

What makes these waffles truly special is the tangy buttermilk, which adds a subtle depth of flavor and keeps them irresistibly moist. The gingerbread spices create a nostalgic, aromatic experience that feels like a hug in every bite. Whether topped with a drizzle of maple syrup, a dollop of whipped cream, or fresh berries, these waffles are a crowd-pleaser. With just 10 minutes of prep and 20 minutes of cooking, you can whip up a batch that’s sure to become a family favorite.

Ingredients for Buttermilk Gingerbread Waffles

Buttermilk Gingerbread Waffles Ingredients
  • 1½ cups (12floz/360ml) buttermilk (or substitute with 1½ cups milk + 1½ tbsp lemon juice or vinegar)
  • ¾ cup (4½oz/128g) dark brown sugar (light brown sugar works too)
  • 2 large eggs (at room temperature)
  • 6 tbsp (3oz/85g) butter, melted (unsalted preferred)
  • ¼ cup (2½oz/71g) molasses (unsulphured for best flavor)
  • 2 cups (10oz/284g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • 1½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Oil for cooking (vegetable or canola oil works well)
  • Maple syrup, for serving

Step-by-Step Instructions

  1. Preheat your Belgian waffle iron to medium-high heat.
  2. In a medium bowl, whisk together the buttermilk, brown sugar, eggs, melted butter, and molasses until smooth.
  3. In a separate bowl, combine the flour, baking powder, ginger, cinnamon, baking soda, and salt. Mix until well blended.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined, leaving a few small lumps in the batter.
  5. Lightly brush the waffle iron with oil to prevent sticking. Pour about ½ cup of batter onto the iron and close the lid.
  6. Cook according to the waffle iron’s instructions, usually until golden brown and crisp (about 3-5 minutes).
  7. Keep cooked waffles warm by placing them under a clean kitchen towel while you finish the rest of the batter.
  8. Serve hot with butter and warm maple syrup. Store any leftovers in an airtight container in the refrigerator for up to three days.

Perfect Pairings: Sauce and Topping Ideas

While warm maple syrup is a classic choice, these gingerbread waffles shine with a variety of toppings. Try a dollop of whipped cream and a sprinkle of candied ginger for a festive touch. For a fruity twist, add a spoonful of spiced apple compote or caramelized bananas. If you’re feeling indulgent, drizzle with salted caramel sauce or dark chocolate ganache.

Make-Ahead Magic: Storage and Reheating Tips

These waffles store beautifully for busy mornings! Let them cool completely, then place in an airtight container with parchment paper between layers to prevent sticking. Refrigerate for up to 3 days or freeze for 1 month. To reheat, pop them in a toaster or oven at 350°F (175°C) until crispy and warm. They’ll taste just as fresh as the day you made them!

Spice It Up: Recipe Variations to Try

Customize these waffles to suit your taste! Swap dark brown sugar for coconut sugar for a deeper flavor, or use whole wheat flour for a nuttier texture. Add a handful of chopped pecans or dried cranberries to the batter for extra crunch. For a lighter version, substitute Greek yogurt for half the buttermilk. The possibilities are endless!

Waffle Iron Wisdom: Equipment Guidance

A Belgian waffle iron works best for this recipe, giving you those deep, fluffy pockets. If you’re using a regular waffle maker, reduce the batter to ⅓ cup per waffle and adjust cooking time accordingly. Always lightly oil the iron before each batch to prevent sticking. And don’t peek too soon—wait for the steam to subside for perfectly golden waffles!

Quick Tips for Busy Mornings

Save time by prepping the dry ingredients the night before and storing them in a ziplock bag. Melt the butter and measure the wet ingredients ahead, too—just whisk everything together in the morning. If you’re doubling the recipe, keep cooked waffles warm in a 200°F (95°C) oven on a baking sheet while you finish the rest. Breakfast has never been easier!

Buttermilk Gingerbread Waffles

Buttermilk Gingerbread Waffles

Shaziya
Buttermilk Gingerbread Waffles bring the cozy warmth of the holidays to your breakfast table in just 30 minutes. With just 10 minutes of prep and 20 minutes of cooking, you can whip up a batch that’s sure to become a family favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 waffles

Ingredients
  

  • 1½ cups buttermilk
  • ¾ cup dark brown sugar
  • 2 large eggs at room temperature
  • 6 tbsp butter melted
  • ¼ cup molasses
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • 1½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Oil for cooking
  • Maple syrup for serving

Instructions
 

  • Preheat a Belgian waffle iron to medium-high heat.
  • In a medium bowl, whisk together the buttermilk, brown sugar, eggs, butter, and molasses.
  • In a separate bowl, combine the flour, baking powder, ginger, cinnamon, baking soda, and salt until well mixed.
  • Pour the wet ingredients into the dry ingredients and mix until just combined with a few small lumps remaining.
  • Lightly brush a touch of oil on the waffle iron and then pour a ½ cup of batter onto the iron. Cook according to the manufacturer’s directions.
  • Keep the cooked waffles under a clean kitchen towel to keep warm while you cook the rest of the batter.
  • Serve hot with butter and warm maple syrup. Store leftovers in an airtight container in the refrigerator for up to three days.
Keyword buttermilk, gingerbread, holiday breakfast, spiced recipe, waffles
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Breads & Doughs

Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry) Recipe

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Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)

Dutch Banketstaaf is a festive pastry that combines buttery, flaky layers with a rich, sweet almond paste filling. The golden crust crumbles delicately with each bite, while the smooth, nutty center offers a satisfying contrast. Perfect for holiday gatherings, this treat brings a touch of European tradition to your table in just 45 minutes.

Warm from the oven, the pastry fills your kitchen with an irresistible aroma of toasted almonds and baked goodness. Its melt-in-your-mouth texture and balanced sweetness make it a crowd-pleaser for both dessert lovers and casual snackers. Whether you’re celebrating Christmas or simply indulging, this recipe is a delightful way to create lasting memories with minimal effort.

Ingredients for Dutch Banketstaaf

Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry) Ingredients
  • 1¾ cups (7 oz/200 g) blanched almond flour
  • 1½ cups (6 oz/170 g) powdered sugar
  • 1 large egg
  • 1 large egg white
  • 1½ teaspoons almond extract
  • ⅛ teaspoon salt
  • 1 sheet (9×9-inch/23×23 cm) store-bought puff pastry (thawed if frozen)
  • Egg wash (1 egg beaten with 1 tablespoon water)
  • ¼ cup (1¼ oz/35 g) sliced almonds
  • Powdered sugar, for dusting

Step-by-Step Instructions

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, combine the almond flour, powdered sugar, egg, egg white, almond extract, and salt until a smooth paste forms. Set aside.
  3. On a lightly floured work surface, cut the puff pastry square in half to create two rectangles (approximately 4½ x 9 inches/11½ x 23 cm). If needed, lightly roll out the pastry to achieve the correct size.
  4. Working with one piece of pastry at a time, brush egg wash along all the edges. Fill the center with half of the almond paste.
  5. Fold the short ends of the pastry just over the filling at either end, then roll up the pastry into a log. Place seam side down on the prepared baking sheet. Repeat with the remaining pastry and filling.
  6. Brush both logs with egg wash and sprinkle with sliced almonds.
  7. Bake for 20-25 minutes, until the pastry is puffed and golden. Let cool to room temperature.
  8. Just before serving, dust with powdered sugar. Store loosely covered at room temperature for up to 2 days.

Perfect Pairings: Serving Suggestions

Serve your Dutch Banketstaaf with a warm cup of coffee or tea for a cozy holiday treat. For a festive touch, pair it with a dollop of whipped cream or a drizzle of warm chocolate sauce. It’s also delightful alongside a scoop of vanilla ice cream for a decadent dessert.

Storage Secrets: Keeping It Fresh

Store your Banketstaaf loosely covered at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving, and give it a quick dusting of powdered sugar to refresh its appearance.

Time-Saving Tips for Busy Bakers

To save time, prepare the almond filling a day ahead and store it in the fridge. Use pre-sliced almonds to skip the chopping step. If you’re short on time, skip the egg wash and almond topping—it’ll still taste delicious with just a sprinkle of powdered sugar.

Recipe Variations: Mix It Up

Try swapping almond extract for vanilla or orange extract for a different flavor profile. For a nut-free version, use sunflower seed flour instead of almond flour. You can also add a layer of raspberry jam beneath the almond filling for a fruity twist.

Equipment Essentials: Tools You’ll Need

Make sure you have a rolling pin handy for lightly shaping the puff pastry if needed. A pastry brush is perfect for applying the egg wash, and a sharp knife will help you slice the logs cleanly. A baking sheet lined with parchment paper ensures easy cleanup and prevents sticking.

Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)

Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)

Shaziya
Dutch Banketstaaf is a festive pastry that combines buttery, flaky layers with a rich, sweet almond paste filling. Perfect for holiday gatherings, this treat brings a touch of European tradition to your table in just 45 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings

Ingredients
  

  • 1¾ cups blanched almond flour
  • 1½ cups powdered sugar
  • 1 large egg
  • 1 large egg white
  • 1½ teaspoons almond extract
  • ⅛ teaspoon salt
  • 1 9×9-inch sheet of store-bought puff pastry thawed if frozen
  • Egg wash
  • ¼ cup sliced almonds
  • Powdered sugar, for dusting

Instructions
 

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine the almond flour, powdered sugar, egg, egg white, almond extract and salt until a smooth paste forms. Set aside.
  • On a lightly floured work surface, cut the puff pastry square in half so you have two rectangles that are 4½ x 9 inches (11 ½ cm/23 cm). If the pastry is a bit shorter you can roll it out lightly.
  • Working with one piece of pastry at a time, brush some egg wash along all of the edges, then fill the center with half of the almond filling.
  • Fold the short ends of the pastry just over the filling at either end, then roll up the pastry into a log. Place seam side down on the prepared baking sheet and repeat with the remaining pastry and filling.
  • Brush both logs with egg wash and then sprinkle on the sliced almonds.
  • Bake for 20-25 minutes, until the pastry is puffed and golden. Let cool to room temperature.
  • Just before slicing and serving, sprinkle with a touch of powdered sugar.
  • Store, loosely covered, at room temperature for up to 2 days.
Keyword almond paste, Christmas pastry, Dutch Banketstaaf, Holiday Baking, puff pastry
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Fine Desserts

Christmas Wreath Pavlova Recipe

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Christmas Wreath Pavlova

This Christmas Wreath Pavlova is a showstopping dessert that combines crisp, airy meringue with luscious whipped cream and vibrant seasonal fruits. Its delicate, melt-in-your-mouth texture contrasts beautifully with the juicy burst of berries and tangy pomegranate seeds. Perfect for festive gatherings, it’s as stunning to look at as it is delicious to eat.

With just 25 minutes of prep and a little over an hour in the oven, this dessert is surprisingly simple to create. The sweet, pillowy meringue base, topped with creamy richness and fresh, zesty flavors, makes every bite a celebration. It’s a dessert that’s sure to leave your guests in awe and your holiday table sparkling with joy.

Ingredients for Christmas Wreath Pavlova

Christmas Wreath Pavlova Ingredients
  • 4 large (5 ½ oz/160g) egg whites (at room temperature for best results)
  • 1 ¼ cups (10oz/282g) sugar
  • 2 teaspoons cornflour (also known as cornstarch)
  • 1 teaspoon white vinegar
  • 2 cups (16floz/454ml) double cream (whipped to soft peaks)
  • 2 cups (10oz/300g) strawberries (quartered)
  • 2 cups (10oz/300g) raspberries
  • 1 cup (5oz/150g) blueberries
  • ½ cup (2 ½oz/71g) pomegranate seeds
  • Mint leaves (for decoration)

Step-by-Step Instructions

  1. Preheat the oven to 300°F (150°C). On a piece of parchment paper, roughly draw a 12-inch (30cm) circle. Turn it over and place it on a baking sheet.
  2. Using an electric stand mixer or hand mixer, whip the egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
  3. Turn the machine up to medium-high speed and continue whipping until the egg whites reach soft peaks, roughly 2-3 minutes.
  4. Slowly add the sugar, 1 tablespoon at a time, until it is all incorporated. The egg whites will double in volume and become shiny.
  5. Add the cornflour and vinegar and continue mixing for 2 more minutes. Turn off the machine.
  6. Using a large spoon, dollop the meringue around the drawn circle, leaving a hole in the middle to create a wreath shape.
  7. Turn down the oven to 250°F (125°C) and bake the Pavlova for 1 hour 15 minutes. After baking, turn off the oven but leave the Pavlova inside to dry out for 3 hours (or overnight).
  8. When ready to serve, generously spoon whipped cream over the top of the Pavlova.
  9. Top with quartered strawberries, raspberries, blueberries, and pomegranate seeds. Dot with mint leaves for a festive touch.
  10. Serve immediately. Store any leftovers in the refrigerator and enjoy within 2 days.

Festive Topping Ideas to Wow Your Guests

While strawberries, raspberries, and blueberries are classic choices, feel free to get creative with your toppings! Try adding kiwi slices for a pop of green, or drizzle with melted white chocolate for extra indulgence. For a wintery touch, sprinkle with edible glitter or crushed pistachios for a festive crunch.

Perfect Presentation Tips for a Show-Stopping Dessert

To make your Christmas Wreath Pavlova truly stand out, arrange the berries in a colorful pattern, like alternating red and blue fruits. Use fresh mint sprigs to mimic holly leaves, and add a few whole pomegranate seeds for a jewel-like effect. Serve on a large platter with a dusting of powdered sugar for a snowy finish.

Storage Secrets to Keep Your Pavlova Fresh

Once assembled, this dessert is best enjoyed immediately. However, if you need to store it, keep it in the refrigerator for up to 2 days. To prevent sogginess, store the meringue base and toppings separately, and assemble just before serving. Cover loosely with plastic wrap to protect it from absorbing other flavors.

Time-Saving Hacks for Busy Bakers

Short on time? Prepare the meringue base the night before and let it dry in the oven overnight. You can also pre-whip the cream and store it in the fridge, then give it a quick whisk before serving. For the fruit, wash and prep it ahead of time, keeping it in airtight containers until you’re ready to decorate.

Equipment Tips for Meringue Success

For the best results, use a clean, grease-free bowl when whipping the egg whites. A stand mixer or hand mixer works perfectly, but ensure the beaters are spotless. If you don’t have parchment paper, a silicone baking mat is a great alternative for easy removal of the meringue.

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Shaziya
This Christmas Wreath Pavlova is a showstopping dessert that combines crisp, airy meringue with luscious whipped cream and vibrant seasonal fruits. With just 25 minutes of prep and a little over an hour in the oven, this dessert is surprisingly simple to create.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 8 people

Ingredients
  

  • 4 large egg whites at room temperature 5 ½ oz/160g
  • 1 ¼ cups sugar 10oz/282g
  • 2 teaspoons cornflour (aka cornstarch)
  • 1 teaspoon white vinegar
  • 2 cups double cream whipped 16floz/454ml
  • 2 cups strawberries quartered 10oz/300g
  • 2 cups raspberries 10oz/300g
  • 1 cup blueberries 5oz/150g
  • ½ cup pomegranate seeds 2 ½oz/71g
  • Mint to decorate

Instructions
 

  • Preheat the oven to 300°F (150°C). On a piece of parchment paper, roughly draw a 12 inch (30cm) circle. Turn it over and place it on a baking sheet.
  • Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
  • Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.
  • Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny.
  • Once all the sugar is incorporated, add cornflour and the vinegar. Continue mixing for 2 more minutes and then turn off the machine.
  • Using a large spoon, dollop the meringue around the circle leaving a hole in the middle just like a Christmas wreath.
  • Turn down the oven to 250°F (125°C) and bake the Pavlova for about an 1hr 15 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)
  • When you are ready to serve, generously spoon whipped cream over the top of the Pavlova and top with quartered strawberries, raspberries, blueberries, and pomegranate seeds. Dot the mint around for a beautiful presentation. Enjoy straight away. Store in the refrigerator and enjoy within 2 days.
Keyword Christmas dessert, festive meringue, Holiday Baking, pavlova wreath, seasonal treat
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Snacks

Gourmet Blinis with Creme Fraiche and Smoked Salmon Recipe

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Gourmet Blinis with Creme Fraiche and Smoked Salmon

These Gourmet Blinis with Crème Fraîche and Smoked Salmon are a luxurious yet approachable treat, perfect for impressing guests or indulging yourself. The fluffy, golden blinis offer a delicate texture, while the creamy crème fraîche and smoky salmon create a harmonious balance of flavors.

With just 20 minutes of prep and a bit of patience for proofing, you’ll craft a dish that feels restaurant-worthy. The 1-hour cook time ensures each blini is perfectly crisp on the outside and tender within, making every bite a delightful experience. This recipe is a celebration of elegance and simplicity, all in one bite.

Each component shines in this dish—the blinis are light and airy, the crème fraîche adds a tangy richness, and the smoked salmon brings a savory depth. The total time of 2 hours 50 minutes is well worth it for a dish that’s as visually stunning as it is delicious. Whether served as an appetizer or a brunch centerpiece, these blinis are sure to elevate any occasion. The combination of textures and flavors is irresistible, making this recipe a must-try for anyone who loves gourmet food with a touch of sophistication.

Ingredients for Gourmet Blinis

Gourmet Blinis with Creme Fraiche and Smoked Salmon Ingredients
  • Flours: ⅔ cup (3 ⅓ oz/94 g) all-purpose flour, ⅔ cup (3 ⅓ oz/94 g) buckwheat flour
  • Leavening & Flavor: 2 tablespoons granulated sugar, 1½ teaspoons instant yeast, 1 teaspoon salt
  • Wet Ingredients: 1½ cups (12 fl oz/360 ml) lukewarm milk, ¼ cup (2 oz/57 g) melted butter, 3 large eggs (at room temperature)
  • For Cooking: Oil (for brushing the griddle)
  • Toppings: Crème fraiche, smoked salmon, or caviar (optional)

Step-by-Step Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, buckwheat flour, sugar, yeast, and salt.
  2. Add Wet Ingredients: Stir in the milk, melted butter, and eggs until combined. Cover the bowl and let the mixture rise in a warm place until doubled in size and bubbly, about 1½ hours.
  3. Whisk Batter: After proofing, whisk the batter until smooth.
  4. Heat Griddle: Preheat a griddle over medium-low heat for a few minutes. Lightly brush with oil.
  5. Cook Blinis: Pour a scant tablespoon of batter onto the griddle for each blini (you can cook a few at a time). Cook until the surface bubbles, then flip and cook the other side. Transfer to a baking sheet.
  6. Cool & Top: Let the blinis cool completely. Top with a dollop of crème fraiche and smoked salmon or caviar.
  7. Store: Keep un-topped blinis in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Creative Toppings and Pairings

While crème fraiche and smoked salmon are classic, try experimenting with other toppings! A dollop of horseradish cream adds a zesty kick, or sprinkle with chopped chives for freshness. For a vegetarian option, swap smoked salmon for sliced avocado or pickled vegetables. Feeling fancy? A teaspoon of caviar elevates these blinis to a luxurious appetizer.

Perfect Presentation Tips

Arrange your blinis on a chic platter for a stunning display. Layer them with toppings just before serving to keep them crisp. Add a sprig of dill or a twist of lemon zest for a pop of color. For a party, set up a DIY topping station so guests can customize their own blinis—it’s fun and interactive!

Storage and Reheating Made Easy

Store un-topped blinis in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a 300°F (150°C) oven for 5-7 minutes until warm. Avoid microwaving, as it can make them soggy. Bring them to room temperature before adding toppings for the best texture.

Time-Saving Hacks

Short on time? Prepare the batter the night before and let it rise in the fridge overnight. In the morning, whisk in the eggs and cook as directed. Alternatively, use a non-stick skillet to cook multiple blinis at once, speeding up the process. These small tweaks can save you precious minutes without compromising flavor.

Equipment Essentials

A non-stick griddle or skillet works best for even cooking. Use a small ladle or tablespoon to portion the batter for perfectly sized blinis. Keep a pastry brush handy for lightly oiling the griddle between batches. These tools ensure your blinis turn out golden and consistent every time.

Gourmet Blinis with Creme Fraiche and Smoked Salmon

Gourmet Blinis with Creme Fraiche and Smoked Salmon Recipe

Shaziya
These Gourmet Blinis with Crème Fraîche and Smoked Salmon are a luxurious yet approachable treat, perfect for impressing guests or indulging yourself. With just 20 minutes of prep and a bit of patience for proofing, you’ll craft a dish that feels restaurant-worthy.
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Prep Time 20 minutes
Cook Time 1 hour
Proofing Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings 45 blinis

Ingredients
  

  • ⅔ cup all-purpose flour 3 ⅓ oz/94 g
  • ⅔ cup buckwheat flour 3 ⅓ oz/94 g
  • 2 tablespoons granulated sugar
  • 1½ teaspoons instant yeast
  • 1 teaspoon salt
  • 1½ cups milk 12 fl oz/360 ml, lukewarm
  • ¼ cup butter 2 oz/57 g, melted
  • 3 large eggs at room temperature
  • Oil for cooking

Instructions
 

  • In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, sugar, yeast and salt.
  • Stir in the eggs, milk and melted butter, cover the bowl and let rise in a warm place until the mixture is doubled in size and bubbly, about 1½ hours.
  • After this period, whisk in the eggs until smooth.
  • Heat a griddle over medium-low heat for a few minutes.
  • Brush the griddle with a touch of oil, then, for each blini, pour a scant tablespoon of batter. (You can make a few at a time, depending on the size of your griddle.) Once the surface is bubbling, flip the blinis and cook the other side. Transfer to a baking sheet while you cook the remaining blinis.
  • Once completely cool, top with a small dollop of crème fraiche and smoked salmon or caviar.
  • Store un-topped blinis in an airtight container in the refrigerator for up to 2 days. Bring back up to room temperature before topping and serving.
Keyword blinis, canapé recipe, crème fraîche, gourmet appetizer, smoked salmon
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Cakes

Stunning Tiramisu Cake Recipe (Tiramisu Layered Cake) Recipe

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Stunning Tiramisu Cake Recipe (Tiramisu Layered Cake)

This Stunning Tiramisu Cake is a showstopper that combines the classic flavors of tiramisu with the elegance of a layered cake. In just over an hour, you’ll create a dessert that’s rich, creamy, and perfectly balanced with the bold notes of coffee and cocoa. Each bite offers a delightful contrast of textures—soft sponge cake, velvety mascarpone, and a hint of crunch from the cocoa dusting.

With a prep time of 40 minutes and a bake time of 28 minutes, this recipe is surprisingly simple yet impressive. The harmonious blend of sweet, creamy, and slightly bitter flavors makes it a crowd-pleaser for any occasion. Whether you’re hosting a dinner party or treating yourself, this tiramisu layered cake is sure to leave everyone craving more.

Ingredients for Stunning Tiramisu Cake

Stunning Tiramisu Cake Recipe (Tiramisu Layered Cake) Ingredients
  • For the Sponge Cake:
    • 1 cup (5 oz/142 g) Farmer Direct Foods all-purpose flour
    • ½ cup (2½ oz/71 g) Farmer Direct Foods Heirloom Wheat flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 5 large eggs, separated and at room temperature
    • 1 cup (8 oz/225 g) plus ¼ cup (2 oz/57 g) granulated sugar
    • 1 teaspoon vanilla extract
    • ½ cup (4 fl oz/120 ml) whole milk, at room temperature
    • 4 tablespoons (2 oz/57 g) butter, melted
  • For the Coffee Syrup:
    • 1 cup (8 fl oz/240 ml) very strong coffee
    • 2 tablespoons brandy (optional, can substitute with coffee liqueur or omit)
  • For the Mascarpone Buttercream:
    • 3 cups (1 ½ lbs/675 g) butter, softened
    • 6 cups (1 ½ lbs/690 g) powdered sugar, sifted
    • ½ cup (4 fl oz/120 ml) heavy whipping cream
    • 2 teaspoons vanilla extract
    • ½ teaspoon salt
    • 2 cups (16 oz/450 g) mascarpone cheese, at room temperature
  • For Decoration:
    • 2 tablespoons cocoa powder, for dusting

Step-by-Step Instructions

  1. Bake the Sponge Cake:
    1. Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) round cake pans with parchment paper. Set aside.
    2. In a large bowl, whisk together the flours, baking powder, and salt. Set aside.
    3. In a stand mixer with a whisk attachment, beat egg yolks, 1 cup (8 oz/225 g) sugar, and vanilla on high speed for 5 minutes, until pale and thick.
    4. Fold the egg mixture into the dry ingredients briefly, then add the milk and melted butter. Set aside.
    5. Clean the mixer bowl and whisk. Whip egg whites on medium-high speed to soft peaks (about 3 minutes). Gradually add ¼ cup (2 oz/57 g) sugar and beat to stiff, glossy peaks (about 3 more minutes).
    6. Gently fold the egg whites into the yolk mixture until just combined.
    7. Divide the batter evenly between the prepared pans and bake for 25-28 minutes, until a cake tester comes out clean.
    8. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  2. Make the Coffee Syrup:
    1. Combine the coffee and brandy in a bowl. Set aside until assembly.
  3. Make the Mascarpone Buttercream:
    1. In a stand mixer with a whisk attachment, whip butter and mascarpone on high until combined (do not overmix).
    2. Turn to low speed and gradually add powdered sugar, scraping the bowl as needed.
    3. Once sugar is incorporated, whip on high for a few minutes until fluffy.
    4. Lower speed and whisk in cream, vanilla, and salt.
  4. Assemble and Decorate the Cake:
    1. Trim the domes off the cake layers (if any) and split each layer in half to create 4 layers.
    2. Place the first layer on a serving plate. Brush with ⅓ of the coffee syrup, allowing it to soak in.
    3. Spread about ¾ cup of frosting evenly over the layer, reaching the edges.
    4. Repeat with the remaining layers, brushing with coffee syrup and spreading frosting.
    5. Cover the top and sides of the cake with a smooth layer of frosting.
    6. Transfer remaining frosting to a piping bag fitted with a large star tip. Pipe rosettes over the top, starting from the edge and working inward.
    7. Refrigerate for up to 1 day. Cover loosely with plastic wrap after the frosting is cold and hard.
  5. Serve the Cake:
    1. Just before serving, dust the rosettes with cocoa powder.
    2. Serve at room temperature. Store leftovers in the fridge for up to 3 days.

Perfect Pairings: Serving Suggestions for Tiramisu Cake

Serve your stunning Tiramisu Cake with a side of freshly brewed espresso or a glass of sweet dessert wine like Moscato for a classic Italian touch. For a refreshing contrast, pair it with a scoop of vanilla bean gelato or a handful of fresh berries. Pro tip: Dust the plate with cocoa powder or drizzle with chocolate sauce for an extra elegant presentation.

Keep It Fresh: Storage and Reheating Tips

Store your Tiramisu Cake in the refrigerator, loosely covered with plastic wrap once the frosting has set (after a few hours). It will stay fresh for up to 3 days. For the best texture, let the cake sit at room temperature for 15-20 minutes before serving. Avoid freezing, as the mascarpone frosting may separate and lose its creamy consistency.

Mix It Up: Recipe Variations to Try

For a twist, swap the brandy in the coffee syrup for amaretto or Kahlúa for a nutty or coffee liqueur flavor. You can also add a layer of chocolate ganache between the cake layers for a richer dessert. Feeling adventurous? Use ladyfingers instead of sponge cake for a more traditional tiramisu texture.

Time-Saving Hacks for Busy Bakers

To save time, bake the sponge cake layers a day ahead and store them wrapped in plastic wrap at room temperature. You can also prepare the coffee syrup and mascarpone buttercream in advance and refrigerate them separately. Just bring them to room temperature before assembling the cake for easier spreading and soaking.

Essential Equipment for a Flawless Cake

Make sure you have an 8-inch round cake pan, a stand mixer with a whisk attachment, and a large piping bag with a star tip for the rosettes. A cake turntable can also make frosting the cake smoother and more even. Don’t forget a cake tester or toothpick to check for doneness!

Stunning Tiramisu Cake Recipe (Tiramisu Layered Cake)

Stunning Tiramisu Cake Recipe (Tiramisu Layered Cake)

Shaziya
This Stunning Tiramisu Cake is a showstopper that combines the classic flavors of tiramisu with the elegance of a layered cake. With a prep time of 40 minutes and a bake time of 28 minutes, this recipe is surprisingly simple yet impressive.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 28 minutes
Total Time 1 hour 8 minutes
Servings 10 people

Ingredients
  

For the Sponge Cake

  • 1 cup Farmer Direct Foods all-purpose flour 5 oz/142 g
  • ½ cup Farmer Direct Foods Heirloom Wheat flour 2½ oz/71 g
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 5 large eggs separated and at room temperature
  • 1 cup granulated sugar 8 oz/225 g
  • ¼ cup granulated sugar 2 oz/57 g
  • 1 teaspoon vanilla extract
  • ½ cup whole milk 4 fl oz/120 ml, at room temperature
  • 4 tablespoons butter 2oz/57g, melted

For the Coffee Syrup

  • 1 cup very strong coffee 8 fl oz/240 ml
  • 2 tablespoons brandy

For the Mascarpone Buttercream

  • 3 cups butter 1 ½ lbs//675 g, softened
  • 6 cups powdered sugar 1 ½ lbs/690 g, sifted
  • ½ cup heavy whipping cream 4 fl oz/120 ml
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 cups mascarpone cheese 16 oz/450 g, at room temperature
  • 2 tablespoon cocoa powder for dusting

Instructions
 

  • Bake the Sponge Cake
  • Preheat the oven to 350°F (180°C) and butter and line with parchment two 8-inch (20cm) round cake pans. Set aside.
  • In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a stand mixer bowl with a whisk attachment, add the egg yolks, 1 cup (8 oz/225 g) of sugar and vanilla and beat on high speed for about 5 minutes, until pale and thick.
  • Add this egg mixture to the dry ingredients and fold in briefly followed by the milk and melted butter. Set aside.
  • Wash the bowl and whisk.
  • Again in the stand mixer, whip the egg whites on medium-high speed to soft peaks, about 3 minutes. While the mixer is still running, gradually add in ¼ cup (2 oz/57 g) of granulated sugar and continue beating to stiff, glossy peaks, about 3 more minutes.
  • Using a large metal spoon, gently fold the egg whites into the yolk mixture until just combined.
  • Divide the batter evenly between the prepared cake pans and bake for 25-28 minutes, until a cake tester inserted in the middle comes out clean.
  • Let the cakes cool in the pans for 10 minutes and then invert them onto a wire rack to cool completely.
  • Make the Coffee Syrup
  • Combine the coffee and brandy in a bowl set aside until assembly.
  • Make the Mascarpone Buttercream
  • In the bowl of a stand mixer fitted with a whisk attachment, whip the butter and mascarpone on high until combined. Take care not to over mix or the mascarpone will separate.
  • Turn the mixer to low and gradually add the powdered sugar, stopping every now and then to scrape the sides of the bowl. Once all of the sugar is incorporated, turn the speed up to high again and whip the butter and sugar together for a few minutes, until fluffy.
  • Lower the speed to low again and whisk in the cream, vanilla extract, and salt.
  • Decorate the Cake
  • Once the cake layers are cool, first cut the domes off of both layers if any, then split the layers in half to create 4 layers.
  • Carefully place the first cake layer on a serving plate and brush with a ⅓ of the coffee mixture all over the surface allowing it to soak in. Next spread about ¾ cup of frosting evenly over the layer, all the way to the edges. Continue to add a layer, brush with coffee and spread frosting.
  • Cover the top and sides of the cake with a smooth layer of frosting, then place the remaining frosting in a large piping bag fitted with a large star tip.
  • Pipe rosettes all over the top of the cake, starting with the outside edge and working your way into the center. If not serving right away, refrigerate for up to one day. Cover loosely with plastic wrap only after the frosting is cold and hard, after a few hours.
  • Serve the Cake
  • Just before serving, dust the rosettes with cocoa powder. Serve the cake at room temperature. Keep remaining in the fridge for up to 3 days.
Keyword coffee dessert, Italian dessert, layered cake, mascarpone cream, tiramisu
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