This is one of my favorite desserts from my Mom’s recipe notebook. The original recipe is a square shape but I like the pie shape so I transformed it to my liking 😉
My Mom used to eat it hot, straight from the oven!
It is creamy and crispy at the same time and the soft meringue on top is very silky. You can use apricot compote or fresh apricots instead of the jam, but make sure to peel the skin off and sprinkle some sugar on top.
150 g (1 cup + 3 tbsp) all-purpose flour
100 g (¾ cup) unsalted, room-temperature butter
1 egg yolk
1 tbsp sour cream
1 tbsp white wine
a pinch of baking powder
2 egg yolks
70 g (½ cup +1 tbsp) sugar
2 tsp all-purpose flour
150 ml ( ½ cup + 2 tbsp) of milk
Preheat the oven to 170 °C (338 °F).
Combine all the ingredients to make the dough. You can make it in the food processor or by hand.
Shape the dough into a small ball and wrap it up in a cling foil.
Let it rest in the refrigerator for half an hour.
Roll the dough and place it in a round baking pan 20-25 cm wide. Make sure you cover the sides with the dough as well.
Bake it until golden, 10-15 min.
While the pastry is baking, prepare the cream and the meringue.
In a double boiler or on steam whisk egg yolks with sugar.
After the sugar dissolves, add the flour and slowly pour in the milk while whisking constantly.
The cream is done when it thickens.
Cool it down.
In a separate big bowl mix 3 egg whites with 2 tablespoons of icing sugar until stiff.
When the pastry is baked, spread a thick layer of apricot jam.
Pour the cream on the jam and evenly smear.
In the end, pour the meringue.
Bake for another 5 min at 200 °C (400 °F) until the meringue becomes golden.
Cool off before serving or eat it hot like my Mum used to do.
Don’t have a bakery nearby? No worries! These easy-to-make jam rolls will be part of your staple in no time 😉 They will make you drool with whatever filling you choose. I used plum jam for this batch and the flavor was exquisite!
300 ml (1 1/4 cup) sunflower or canola oil
150 ml (3/4 cup) boiling water
10 g (1 tbsp) baking powder
500 g (4 cups) all-purpose flour
200 g (1 1/2 cup) powdered sugar for coating
10 g (1 tbsp) vanilla sugar for coating
favorite jam or Nutella for the filling
Preheat the oven to 200 °C (395 °F).
In a large mixing bowl combine oil and water.
Add baking powder and mix well.
Gradually add flour mixing with spatula until you form the dough. You can use a stand-up mixer or your hands as well.
Divide the dough into same-sized balls – I got 16 balls from this dough.
On the floured surface roll each ball (with the roller or with hands) until thin and put a tsp of jam on each one.
Roll them and place them on a baking sheet covered with parchment paper.
Bake until golden, for about 15-20 minutes.
Hot rolls coat in the mixture of powdered and vanilla sugar.
Note: Cool them off before you eat, for more crunchiness.
A perfect summer dessert needs to be refreshing and light, just like this yogurt pie ☺
My fruit of choice is always tangy berries to balance the sweetness of the cream. This time I used blackberries and blueberries. But strawberries, raspberries, or even cranberries would be an excellent choice.
It’s an easy-to-make and easy-to-eat cake that will accompany any summer day or BBQ.
Ingredients for the dough
4 egg yolks
170 g (3/4 cup) cold butter
300 g (2 1/4 cup) all-purpose flour
100 g (1/2 cup) granulated sugar
10 g (2 1/2 tsp) baking powder
Ingredients for the cream
4 egg whites
200 g (1 cup) granulated sugar
600 ml ( 2 1/2 cups) Greek yogurt
400 ml (1 1/2 cup) sour cream
40 g (5 tbsp) all-purpose flour
10 g vanilla sugar (1 sachet) or 1/2 tbsp vanilla extract
200 g (1 1/4 cup) of preferred fruit
+ some powder sugar for dusting
Preheat the oven to 180 °C (355 °F).
Combine all the dough ingredients with your hands or in a food processor.
Divide into two equal parts and wrap in cling foil.
The first part of the dough flatten a bit and put in the fridge.
With the second part form a ball and leave in the freezer.
While the dough is resting, prepare the cream.
In the standing mixer or with a hand mixer mix egg whites with both sugars until stiff.
Add the yogurt, sour cream, and flour gently with the spatula.
Mix in about 350 g of berries of your choice.
Roll the dough (kept in the fridge) evenly on a 9×13” baking sheet.
Pour over the cream.
Grate the second part of the dough onto the cream.
There are some recipes that skip a generation. This is one of those.
I got this cake recipe from grandma Maja, the mother of my Mum’s best friend. She turned 101 this year, and I wanted to keep this amazing cake alive in her honor 🙂
I remember these Kongo squares from when I was just a kid. Every Christmas we could find them on her table. Somehow my Mum’s friend or my Mum never made this cake for us kids, although they made a bunch of other delicious desserts.
The name is unusual, and I don’t know where it came from. It’s made of roasted hazelnuts and coffee, with apricot jam and chocolate glaze. Irresistible if you ask me 😃
Ingredients for the dough
300 g (3 1/4 cup) roasted ground hazelnuts
6 egg whites
1 tbsp all purpose flour
1 tbsp breadcrumbs
250 g (1 1/4 cup) granulated sugar
Ingredients for the cream
6 egg yolks
6 tbsp granulated sugar
1 tbsp all purpose flour
5 tbsp strong brewed coffee
150 g (3/4 cup) butter
Ingredients for the glaze
2 tbsp milk
2 tbsp granulated sugar
100 g (1/2 cup) dark chocolate
30 g (2 tbsp) butter
Preparation for the dough
Toast the hazelnuts in the oven on 200 °C (400 °F) for 10 minutes.
Grind them in the food processor after they cool down. You can do this step a few days prior.
In the self standing mixer (or with hand mixer) beat the egg whites until stiff. Add sugar and beat until the mixture is very thick.
Add the ground hazelnuts, flour and breadcrumbs to the egg white mixture and mix in slowly with the spatula.
Preheat the oven at 170 °C (350 °F).
Spread the mixture evenly on a large baking sheet lined with parchment paper and bake for 20 minutes.
After the dough cools down, cut in three equal parts.
Preparation for the cream
While the dough cools down, prepare the cream.
Cook the egg yolks and the sugar in a double boiler until the cream thickens. Add coffee and mix well.
Beat the butter and add to the cooled cream.
Preparation for the glaze
Melt the chocolate and the butter.
Add milk and sugar and mix well until combined.
To assemble the cake, place one piece of dough on a serving platter. Spread half of the cream. Repeat the same with the second layer. On the third piece of dough spread apricot jam and glaze on top. Refrigerate before cutting and serving.
What recipe do you cherish from a few generations back?
Let me tell you about a legend of vanilla crescent cookies.
It goes all the way back to 1683.
It was 12th of September. A long and hard battle between the Viennese and the Turkish army has just ended. Viennese have defended their city and the whole Austro-Hungarian Empire from the Turkish invasion.
They were so proud and happy! To let the Turkish Empire know they are no longer afraid of them, the city’s bakers celebrated by making popular sugary cookies, called kipferl, in the shape of crescent moons that characterized the Turkish flag.
After their defeat, the Turks fled, leaving behind the first sack of coffee beans to reach Vienna. That is how the establishment of Viennese coffeehouses started, in which the crescent cookies found a home.
200 g (1 cup) unsalted butter
140 g (1 ⅛ cup) all purpose flour
140 g (1 ⅛ cup) pastry flour
80 g (⅔ cup) powdered sugar
10 g (1 tbsp + 1 tsp) vanilla sugar
100 g (¾ cup) ground walnuts or almonds
powdered sugar and vanilla sugar mixed together in quantity you desire for coating
Rub the butter into the flour making small crumbs.
Add sugar, vanilla sugar and walnuts, then combine.
Add the egg and work together to form a dough.
Leave it to rest in the fridge for at least one hour.
Preheat the oven at 180 °C (356 °F).
Pinch off walnut sized pieces and form crescents.
Sort them on a baking sheet cover with parchment paper or silicon sheet.
Bake for approximately 10-12 minutes.
Roll them in icing sugar mixed with vanilla sugar while they are still warm.
When the crescents are cooled,store them in an airtight container where they can stay for several weeks.
Tip: Leave the cookies 1 minute to cool a bit before rolling them into sugar. Although they have to be coated warm, they are very fragile, and this way they are less likely to break.
Do you have any interesting stories about one of your favorite desserts? Share with us 😉
London, such a great city with lots of delicious desserts.
Puddings, tarts, custards, pies and a lot of inns. But no bars!
So what is the origin of this cake and where did the name come from?
Our research showed traces of London Bars in Croatia as Londonerice or London štangice, in Hungary as Londoni szelet (just try reading all those names!) and many other places nearby. But no relation to London and British cuisine. 🤨
That’s no reason not to try them, is it?
Ingredients for the dough
200 g (1 ½ cup) of all purpose flour
140 g (1 ⅛ cup) of cold butter
6 tbsp sugar
4 egg yolk
a pinch of baking powder
zest of 1 lemon
Ingredients for the filling
200 g (1 ½ cup) granulated sugar
140 g (1 ⅛ cup) of ground walnuts
juice of 1 lemon
4 egg whites
1 cup of chopped walnuts for sprinkling
a few tablespoons of apricot/plum jam for the spread
Make the dough by combining all the ingredients.
Leave in the fridge for 30min.
Preheat the oven at 180 °C (356 °F).
Roll the dough and place it in the 9×13 inch baking sheet.
Bake for 15 min.
While the dough is baking, mix egg whites until firm, add sugar and lemon juice.
At the end, with the spatula, gently mix in the ground walnuts.
Remove the dough form the oven and reduce the temperature to 150 °C (300 °F).
Spread the jam on the dough.
Pour the filling on the jam.
Sprinkle with finely chopped walnuts.
Return to oven and bake for another 15-20 min.
Tip: You can sprinkle the cake with ground walnuts instead!
Every kid enjoys their birthday party and having a great birthday cake. In addition to a big birthday cake, birthday cupcakes are mandatory to make that party fun. These chocolate cupcakes with vanilla buttercream are so moist and creamy that one or two won’t be enough 😉
That’s why this recipe makes 24 of them 😋
If you want to make only dozen, just half the recipe for the cupcakes and for the buttercream.
I made these for my nephews birthday when we were back in Croatia and he and his friends loved them so much. Colorful pearls or sprinkles makes them even more appealing. 😉
For the cupcakes
430 g (2 1/4 cup) granulated sugar
220 g (1 3/4 cup) all-purpose flour
70 g (5/8 cup) unsweetened cocoa powder
2 tsp baking powder
2 tsp baking soda
1 tsp salt
235 ml (1 cup) milk
120 ml (1/2 cup) vegetable or similar oil
1 tsp vanilla extract
235 ml (1 cup) boiling water
For the vanilla buttercream
450 g (2 cup) unsalted butter, room temperature
650 g (5 cups) powdered sugar
2 tbsp vanilla extract
10 tbsp heavy cream
Preheat oven to 175 °C (350 °F).
Prepare 24 muffin tins – grease and flour them or use paper/silicon molds.
In the large bowl mix together all the dry ingredients – sugar, flour, cocoa, baking soda, baking power and salt.
In a separate bowl or in a stand alone mixer mix together the moist ingredients – eggs, milk, oil and vanilla.
Add the dry ingredients in the moist ingredients, and mix for three minutes on medium speed.
At the end stir in the boiling water.
Fill each tin about about 2/3 full because they will rise while baking.
Bake 30 to 35 minutes, until a toothpick comes out clean.
Note: This batter is very, very thin. Don’t worry, the cupcakes will still turn out amazing!
I can’t imagine a better dessert that includes potatoes. Some Croatians would disagree with me about these dumplings being a dessert. It’s still a subject of debate as many Croatians eat them as main course and not as a dessert. In other words, they just eat dessert for main course. I still prefer to have couple of soft, warm, sweet dumplings after a meal 😉
Variety of similar dumplings can be found in Eastern and Central Europe, with savory or sweet fillings. In Croatia, we usually make them with plums or apricots in the summer during the apricot and plum season. They are topped with breadcrumb and butter mixture, sprinkled with sugar and cinnamon. You can also serve them with sour cream as well.
for 16 small dumplings
800 g (1.75 lb) potatoes, cooked in shell
200 g (1 1/2 cup) all purpose flour
1/2 tsp salt
1 tbsp butter
16 apricots or plums (pitted)
100 g (1 cup) breadcrumbs
120 g (1/2 cup) butter for the topping
sugar to taste
cinnamon to taste (or not at all, read Z’s note at the end)
I made them LIVE on AZ Entertainment’s show Savour The Flavour back in 2015.
Wash the potatoes well and cook them in the shell.
Cool the cooked potatoes for 5 minutes before peeling, but don’t get them too cold as it will be harder to peel the skin off.
Peeled potatoes immediately mash, add egg and butter, stir well, season with salt and add the flour.
Knead the dough until compact.
Pour dough on a lightly floured surface, roll out and cut into equal squares.
At each square place the halves of pitted fruit, put some sugar and cinnamon (optional) on and form dumplings with hands.
Place the dumplings into a pot of salted boiling water, stir gently and allow them to cook. After about 10 min dumplings will pop up to the surface and then cook them for another 5-6 minutes.
During this time, in a small non stick pan, melt the butter and fry the breadcrumbs. Add more butter/breadcrumbs until you reach desired consistency.
In a small dish, mix sugar with cinnamon for sprinkling.
Drain the cooked dumplings and place them in a serving dish.
Topped them with fried breadcrumbs and toss gently so that they don’t fall apart.
Serve hot dumplings sprinkled with sugar and cinnamon and dig in!
Z’s note: I personally find that cinnamon takes away from the apricot flavor and never use it. People often also like to put sour cream on top, when serving. What I like to do is serve dumplings, with sugar, cinnamon and sour cream separately. People then season them as they please and two people rarely do it the same way 🙂
All the poppy seed lovers, this one is my favorite poppy seeds dessert, ever! Period!
Usually, poppy seeds are used in desserts with yeast dough or shortbread pastry. I love them all, don’t get me wrong, but this one takes the win 😉 If you aren’t already a poppy seed lover, after you try this, you might be. Welcome to the club! 😃
This is an unusual strudel made with very liquid poppy seed batter and phyllo sheets. Since every sheet gets smeared, the cake is very soft, moist and not too sweet. Just perfect. Poppy seeds are not your typical ingredient. It’s very popular in Eastern and Central Europe, but not in many other cultures. Other cultures usually aren’t very familiar with it or aren’t used to its particular flavor. This recipe packages it in a way that it’s not only palatable, people can’t stop eating 😋
This is my go to dessert when I need to feed a lot of people, such as when I go to a party or am hosting one of my own. It’s a hit among our multicultural friends here in Canada. Everyone loves it, form our friends from Cambodia, Sri Lanka, Iran to Venezuela and Brazil. Give it a try, you will be pleasantly surprised!
250 g (1 3/4 cup) ground poppy seeds
15 sheets of phyllo pastry
500 ml (2 cups) liquid yogurt
375 g (1 3/4 cup) granulated sugar
150 ml (1/2 cup) vegetable or similar oil
20 g (2 tbsp) baking powder or two little packages
20 g (2 tbsp) vanilla sugar or two little packages
Preheat the oven to 170 °C (340 °F).
Mix the eggs with both sugars in stand up electric mixer or with hand electric mixer until foamy.
Add oil and mix a bit more.
At the end, add the remaining ingredients: baking powder, poppy seeds and yogurt. Mix until combined. The mixture is extremely liquid, don’t get scared. This is the way it should be.
Grease a large cookie sheet.
Divide the sheets to make three broad rolls (5 sheets for each out of 3 rolls).
Smear the mixture thinly over each sheet. Roll up the sheets flat in the width of 8-10 cm (1/3 pan).
Coat them with oil and bake them for about half an hour until golden brown.
Have you ever cooked or baked with poppy seed? What is your favorite way to use poppy seeds?
Great new discovery, combining fruit with nuts in a new exciting way! Fudge desserts are not common in Croatia. I like the way they are easy to prepare and you can play with the ingredients for special twists.
We tried this dessert as a part of learning Indian recipes for Holi, a popular ancient Hindu festival, also known as the “Festival of Love”, the “Festival of Colors”, and the “Festival of Spring”, a few years back with our Google+ foodie community. Thanks Anu Nagaraja for this wonderful recipe. It was a pleasant surprise and a combination of mango and almonds was perfect! 😃
We followed the recipe closely, except we didn’t use saffron strands. I don’t know how that affects the taste, but it was great like this… and we ate it all pretty fast!
260 g (1 cup) of mango puree or mango pulp from fresh mango (any sweet mango which is less fibrous)
90 g (1 cup) ground almonds
50 g (1/4 cup) granulated sugar
1 tsp of cardamom powder
6 – 8 each roughly sliced/chopped pistachios and almonds (we used hickory smoked almonds)
Peel the mango and cut it into cubes.
In a deep thick bottomed pan cook the mango with sugar on low heat.
Stir until the sugar dissolves and the mixture comes to a boil. Boil for another minute and then add ground almonds, powdered cardamom and half the quantity of chopped nuts.
Cook stirring well. You will notice that the mixture thickens. Keep cooking and stirring until it begins to come together like a ball but not too firm.
Pour the cooked mixture on a baking sheet.
Spread the mixture using the back of a spoon or a palate knife.
Sprinkle over the rest of the chopped nuts, press them down gently so that they stick on the surface.
Cool completely before cutting into small cubes. We put it in a freezer for an hour.
One of the most popular cakes in North America is for sure a carrot cake. There are so many different versions and some get pretty complex, but I like mine simple. Why? I want to indulge in the flavor of carrots, although I don’t have anything against some nuts or pineapple to compliment the cake 😀 Well, that is another story! 😉
Here is my version, moist cake with creamy cheese filling, perfect dessert for Easter. 🥕🐇
Ingredients for the cake
350 g (2 1/2 cups) all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
450g (3 cups) peeled grated carrots
300 g (1 1/2 cup) granulated sugar
100 g (1/2 cup) brown sugar
350 ml (1 1/2 cups) oil
Ingredients for the cream cheese frosting
140 g (10 tbsp) unsalted butter, room temperature
340 g (3 cup) powdered sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
30 g (2 tbsp) sour cream
450 g (1 3/4 cup) cold cream cheese
Preheat oven to 180 °C (350 °F).
Grease and dust with flour round baking sheet.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
In food processor shred the carrots or grate them manually.
With the electric or stand up mixer beat the eggs with both sugars on medium-high speed until combined.
Add oil in slowly until well incorporated.
With a spatula, stir in the flour mixture and the carrots.
Bake around 30-40 minutes until the cake is done. Test with toothpick by inserting it in the cake. If it comes out clean, the cake is done.
Cool the cake completely before you cut it in half horizontally.
Meanwhile, prepare the frosting.
With the electric or stand up mixer beat the butter on medium-high speed until creamy.
Add the confectioners sugar, salt and vanilla and beat until fluffy.
Beat in the sour cream.
With the mixer running on medium speed, add the cream cheese until fully incorporated.
Increase the speed until the frosting is light and fluffy.
To assemble the cake, place one half of the cake on a serving platter. Spread half the frosting and top with the other half of the cake. Cover the outside of the cake with the remaining frosting.
Decorate the cake as you like. My options were chocolate Easter eggs or Easter sugar cookies. My dear friend Dina made these little minis, aren’t they adorable?
Also known as œufs à la neige or île flottante! The difference between the two dishes is that île flottante sometimes contains islands made of “alternate layers of alcohol-soaked dessert biscuits and jam”. Wink, wink 😉
A few years back I made them live on Google+ Hangouts on AZ Entertainment live cooking show and was so much fun. You can check it out below.
It is also traditionally made in Croatia where we called them Šnenokle in Northwestern region and Paradižot in Dalmatia. The difference being Paradižot has alcohol-soaked dessert biscuits, sometimes with chocolate sprinkles, and Šnenokle won’t get you drunk (except on love maybe) 😁
1 liter (4 cups) of milk
100 g (1/2 cup) sugar
½ vanilla bean
2 tbsp cornstarch
Cook vanilla bean in milk in a large pot until boiling hot.
Separate egg whites and yolks.
Beat the egg whites with electric or stand up mixer until stiff.
Place the egg whites with large spoon in the boiling milk. Don’t put too many at once as they will double the size. Turn them over in 30 sec. They shouldn’t boil more than a minute.
Take them out and place them in a serving bowl.
Remove the vanilla bean from the milk.
Mix egg yolks and sugar until foamy, add cornstarch and a bit of the boiling milk. Mix until combined.
Stir in the egg yolk mixture in the boiling milk after you cooked all the egg whites. Whisk until the creme thickens.
Pour the cream over the egg whites.
Chill before serving.
Serve well chilled and decorated with grated chocolate. You can also place the cooked egg whites on sugar cookies soaked in rum.
This cake… could not be simpler 🙂 I usually make it when I make Croatian jam cookies as I have leftover egg whites.
You can use many ingredients to elevate this simple cake. Chopped hazelnuts, almonds or peanuts, dried figs, apricots or dates all go great with this dough. You can combine whatever you like, even fresh fruit can be great.
6 egg whites
200 g (1 1/2 cup) icing sugar
120 g (1 1/4 cup) all purpose flour
50 g (1/2 cup) chopped walnuts
50 g (1/2 cup) chopped almonds
handful of raisins
handful of dried cranberries
lemon zest of one lemon
Preheat oven to 170 °C (340 °F).
Grease and flour baking pan of your choice.
In a stand up mixer beat egg whites with sugar until stiff.
Add flour, lemon zest, nuts and dried fruits. Gently fold in with spatula until combined.
Bake for 20-25 minutes until golden brown.
Dust with powdered sugar before serving (optional).
One combination I tested had dried cranberries, raisins, chopped almonds and chopped walnuts and the other one dried figs, dates, raisins, chopped walnuts and chopped pecans.
What would be your favorite combination for this cake?