Desserts Recipes
379 recipes. Page 16 of 16
Desserts are the sweet finish to a meal or a enjoyable snack any time of day. This collection spans Korean traditional sweets - yakgwa (honey cookies), hotteok (sweet pancakes), injeolmi (rice cakes) - as well as puddings, parfaits, and frozen treats.
Tarte Bourdaloue
Tarte Bourdaloue is a French tart filled with almond frangipane and topped with pears arranged in thin fans. Drain canned or poached pears thoroughly before using them. If using raw pears, slice them thinly enough to soften during baking. To make the frangipane, mix 90 g softened unsalted butter with 90 g sugar until smooth and slightly lighter in color. Add 1 egg and stir until the mixture is even, then fold in 110 g almond flour and 0.5 teaspoon vanilla extract. Stop mixing as soon as no dry almond flour remains. Spread the frangipane evenly in the prepared tart shell and keep it below the rim so it has room to rise. Arrange the equivalent of 2 pears over the filling, press the fans lightly to anchor them, and leave small spaces between the slices for the almond cream. The assembled tart then needs 35 to 40 minutes in the 180°C oven. The tart is ready when the surface is golden and the center no longer wobbles. Allow it to cool before slicing so the baked frangipane has time to set and the pear sections remain in place.
Tarte Tatin
Tarte Tatin is made by cooking apples in butter and sugar in an oven safe skillet, covering them with puff pastry, and inverting the baked tart onto a plate. Peel 4 apples and cut them into thick slices. Cut 1 sheet of puff pastry slightly larger than the skillet and preheat the oven to 200°C. Melt 80 g butter over medium heat, add 120 g sugar, and swirl the pan without stirring until the caramel reaches a deep amber color. Lower the heat to medium low, pack the apple slices tightly into the caramel, and sprinkle them with 1 tablespoon lemon juice. Continue cooking until the apple edges turn translucent, which takes 8 to 10 minutes. Reduce the heat immediately if the caramel darkens too quickly. Lay the pastry over the fruit, tuck its edge down around the apples, and prick the surface in several places with a fork to release steam. Bake at 200°C for about 25 minutes, until the pastry is puffed and golden. Rest the pan for only 3 to 5 minutes, place a large serving plate over it, and invert the tart in one controlled motion before the caramel sets. Use a plate wider than the skillet because the hot caramel can run toward the edge during inversion.
Thumbprint Jam Cookies
Thumbprint jam cookies are made by rolling butter cookie dough into small balls, pressing a shallow well into each center, and filling the wells with strawberry jam before baking. Soften 120 g unsalted butter until it yields slightly when pressed, then beat it with 80 g sugar on medium speed for about 2 minutes, until the mixture is smooth and lighter in color. Add 1 egg yolk and mix until the base is even. Stir in 180 g cake flour and 0.25 teaspoon salt, stopping as soon as almost no dry flour remains. Do not continue kneading the dough after it has come together. Divide it into bite sized portions, roll each portion into a ball, and arrange the balls with space between them on a lined tray. Smooth any cracked edges gently with your fingertips. Press a shallow well into the middle of every ball without making the base too thin. Distribute 5 tablespoons strawberry jam among the cookies, filling each well only halfway to leave room for the jam as it heats. Set the filled cookies in the 175°C oven for 12 to 15 minutes. Remove the cookies when the edges are lightly golden and the tops look set. Let them firm briefly on the tray before transferring them to a rack to cool completely.
Tofu Cocoa Loaf Cake
Tofu cocoa loaf cake combines drained soft tofu with eggs, grapeseed oil, cocoa powder, and dark chocolate chips. Place 180 g soft tofu in a sieve for 5 minutes and mash it until no visible lumps remain. If the tofu still looks very watery, press it lightly with paper towel before mixing the batter. Whisk 2 eggs with 95 g sugar, then add 55 ml grapeseed oil, 3 ml vanilla extract, and the mashed tofu. Stir until most of the sugar grains have dissolved and the mixture looks uniform. Sift in 170 g cake flour, 28 g cocoa powder, and 6 g baking powder. Fold from the bottom of the bowl and stop as soon as no dry streaks remain. Add 45 g dark chocolate chips and fold only 2 or 3 more times. Transfer the batter to a parchment lined loaf pan, level the surface, and tap the pan lightly to release large air pockets. Keep the filled loaf pan at 175°C for 35 to 38 minutes. If the tofu retained more water, use the center test rather than color alone and allow 3 to 5 additional minutes only when needed. A skewer should show moist crumbs but no wet batter. Cool the loaf in the pan for 10 minutes, then unmold it and let it cool completely before slicing.
Tourte aux Blettes
Tourte aux Blettes is a French pie filled with Swiss chard, apple, raisins, pine nuts, brown sugar, egg, and olive oil between 2 sheets of pastry. Soak 50 g raisins in 15 ml rum for 15 minutes and drain the remaining liquid. Wash 200 g Swiss chard leaves, dry them thoroughly, remove the thick stems, and finely chop the green portions. Mix the chard with 1 diced apple, the soaked raisins, 30 g pine nuts, 60 g brown sugar, 1 egg, and 15 ml olive oil. Line a tart pan with 1 sheet of pie pastry dough and spread the filling to an even height. Cover it with the second sheet and press the edges of the upper and lower crusts together firmly so the filling remains enclosed during baking. Beat the remaining egg and brush it evenly over the top. Bake in an oven preheated to 180°C for 40 minutes, until the pastry is golden. Allow the pie to cool completely before applying 10 g powdered sugar over the surface and cutting it into portions. Drying the chard before chopping keeps excess wash water out of the filling.
Treacle Tart
Treacle tart is a British tart filled with golden syrup, fresh breadcrumbs, lemon zest, and lemon juice. Prick the base of 1 prepared tart shell with a fork and blind bake it at 180°C for 10 minutes so the bottom begins to firm before the filling is added. Warm 250 g golden syrup with 40 g unsalted butter over low heat only until the butter has melted, and do not let the mixture boil. Remove the pan from the heat and stir in 120 g fresh breadcrumbs until every piece is coated. Keep the breadcrumbs fairly coarse instead of reducing them to a fine powder. Add 1 teaspoon lemon zest and 1 tablespoon lemon juice and mix until the citrus is distributed evenly through the filling. Spoon the mixture into the blind baked shell and spread it all the way to the edge. Level any thicker areas with the back of a spoon so the surface has an even height. Bake at 180°C for about 25 minutes and remove the tart when the surface is lightly golden. The center may still wobble while hot, so allow the tart to cool fully before slicing. Waiting until the filling has set keeps it in the shell when each portion is cut.
Tres Leches Cake (Latin Three-Milk Soaked Sponge Cake)
A light sponge cake is baked, perforated with a fork, and then drenched in a mixture of three milks - whole milk, sweetened condensed milk, and evaporated milk - until the crumb absorbs the liquid and transforms into something closer to custard than cake. Each milk contributes a distinct quality: whole milk provides clean dairy flavor, condensed milk adds concentrated sweetness and body, and evaporated milk brings a faintly caramelized undertone. The soaking liquid must be poured in stages so the sponge absorbs evenly rather than pooling at the bottom. After at least two hours of refrigeration - overnight is better - the cake reaches its signature ultra-moist state, wet enough to spoon yet firm enough to slice. Whipped cream spread over the top provides a cool, airy contrast to the dense, sweet base, and the combination of the cold cream with the soaked cake is what gives tres leches its distinctive character across Latin American celebrations.
Vanilla Cupcakes
Butter and sugar are creamed until pale and fluffy, then eggs, vanilla extract, cake flour, and milk are incorporated to produce the most versatile cupcake in home baking. The creaming step is where the texture is decided: enough air beaten into the butter creates a light, tender crumb, while under-creaming yields a dense, flat result. Each egg is added individually to maintain a stable emulsion, and the low protein content of cake flour keeps the finished cupcake soft rather than chewy. Filling each liner to seventy percent capacity allows a domed rise without overflow, and the oven door should remain closed for the first fifteen minutes to prevent collapse. Once cooled, these cupcakes accept virtually any frosting - buttercream, cream cheese, ganache - without the base flavor competing. The vanilla is warm and present but never dominant, which is exactly what makes this recipe a dependable foundation for countless variations.
Vanilla Honey Madeleines
Vanilla honey madeleines are small French cakes made by baking a chilled butter batter in shell shaped molds. Melt 90 g unsalted butter over low heat or in a warm water bath, then cool it until it is no longer hot. Whisk 2 eggs with 70 g sugar and 20 g honey for about 2 minutes. Stop when the mixture is paler, slightly thicker, and the sugar grains are less noticeable. Sift in 90 g cake flour and 0.5 teaspoon baking powder and fold from the bottom only until no dry flour remains. Add 1 teaspoon vanilla extract and 15 ml milk. Fold in the cooled butter in 3 additions, mixing after each addition until the batter is glossy and no oily streaks remain. Cover the surface and chill the batter for at least 30 minutes. Coat the madeleine mold if needed, using butter and cake flour separate from the measured batter ingredients, and fill each cavity to 80 percent of its height. Give the filled mold 10 to 12 minutes at 190°C and remove the madeleines when the edges turn golden. The temperature difference between the chilled batter and the preheated oven helps the centers rise during the short bake.
Victoria Sponge Cake (British Jam and Cream Layered Cake)
Equal weights of butter and sugar are creamed together, then eggs and cake flour are added to produce two round sponge layers that are sandwiched with strawberry jam and whipped cream - the defining structure of this classic British cake. Named after Queen Victoria, the cake is deliberately simple in presentation: no elaborate frosting or tiered decoration, just a dusting of powdered sugar on top. Thorough creaming is essential to a light rise, and room-temperature eggs integrate into the batter without curdling. The jam provides a bright, tart contrast to the buttery sponge, while the whipped cream softens each bite with cool richness. Both layers must cool completely before assembly, as warm sponge melts the cream and causes the filling to slide. Refrigerated, the cake stays moist through the next day, and the jam and cream flavors deepen as they settle into the sponge overnight. It is the standard cake served at British afternoon teas and garden parties.
Whoopie Pie
Whoopie pies are assembled by sandwiching marshmallow creme between pairs of round cocoa cookies. Cream 120 g softened butter with 160 g sugar for 2 to 3 minutes, stopping once the mixture looks lighter and smooth. Add 1 egg and mix until the base looks even, stopping if it begins to look greasy or separated. Sift together 220 g all purpose flour and 40 g cocoa powder and fold them into the butter mixture only until no dry streaks remain. Pipe the dough into low, round mounds of similar size and leave generous space between them on the tray because they spread during baking. Give the piped rounds 10 to 12 minutes in the 180°C oven. Remove the rounds when their edges are set and the tops return slowly after a light touch. If the centers still look wet, check them again after a little more time in the oven. Let the baked pieces rest briefly on the tray, then cool them completely on a rack. Pair rounds of similar size and turn half of them flat side up. Distribute 150 g marshmallow creme over those flat sides, leaving a small border around each portion. Cover with the matching rounds and press gently only until the filling reaches the edge.
Yuja Basque Cheesecake (Korean Citrus Burnt Cheesecake)
Cream cheese batter is infused with yuja marmalade and zest, then baked at very high heat until the surface blisters into a dark, almost burnt crust while the interior remains a barely set, spoonable cream. The yuja - a Korean citrus prized for its intense fragrance - lifts the dense richness of the cream cheese with a bright, floral acidity that lingers on the palate. This citrus note distinguishes the cake from standard Basque cheesecake, which relies solely on dairy richness. Oven temperature must reach at least 230 degrees Celsius to achieve the rapid caramelization on the outside before the center has time to firm. Crumpled parchment lining the pan creates the characteristic wrinkled edges. After baking, the cake is cooled and then refrigerated, which gradually thickens the center from a flowing custard to a dense, mousse-like consistency. Served cold, each slice holds its shape on the plate while still feeling creamy and yielding on the fork.
Yuja Cheesecake Bars (Citron Cheesecake)
Yuja cheesecake bars are a baked dessert that begins with a pressed crust of cracker crumbs and melted butter, pre-baked for eight minutes to set a firm base before the filling goes in. The filling combines softened cream cheese, eggs, sugar, and yuja citron marmalade, poured over the crust and baked at 170 degrees Celsius until just set. Pre-baking the crust is essential for keeping the layers distinct, and room-temperature cream cheese is non-negotiable for a batter free of lumps. Seventy grams of yuja marmalade introduces the fruit's sharp, floral citrus fragrance alongside clean acidity that cuts through the dense richness of the cheese layer, preventing the aftertaste from feeling heavy or cloying. Chilling for two full hours in the refrigerator before slicing produces straight, clean edges on each bar, and the texture sits between dense and silky, dissolving slowly once it hits the palate.
Yuja Cream Cheese Tart (Korean Citron Cream Cheese No-Bake Tart)
Yuja Cream Cheese Tart features a crunchy biscuit crust filled with a smooth, oven-baked cream cheese filling sweetened with yuja marmalade. The crust is made from crushed digestive biscuits and melted butter, pressed into a pan and baked until fragrant. For the filling, softened cream cheese is whipped with sugar, eggs, heavy cream, and Korean citron marmalade. A splash of lemon juice is added to elevate the acidity and brighten the citrus notes. This filling is poured over the pre-baked base and baked until the edges set while the center remains slightly soft. After cooling, the tart is chilled in the refrigerator for at least two hours to achieve a dense, mousse-like consistency. Resting the tart overnight allows the citrus peel to infuse the creamy filling, creating a balance of sweet and tangy flavors.
Yuja Saenggang Baked Donuts (Yuja Ginger Baked Donuts)
The preparation of these doughnuts involves folding yuja marmalade and finely grated fresh ginger into a light batter base. The mixture is then transferred to a doughnut pan and baked in the oven rather than being fried in oil. This specific cooking method produces an oil-free doughnut characterized by a soft and fluffy crumb that is highly fragrant with citrus notes. The yuja component contributes a floral and complex citrus profile that offers a perfumed quality more intricate than the flavor of a standard lemon or orange. Complementing this, the ginger provides a mild and warm spiciness that persists quietly in the background of each bite. Because the doughnuts are baked, the internal structure stays light, which ensures that the specific flavor of the yuja is not masked by the presence of frying oil. While the doughnuts are still warm from the oven, a thin honey glaze is brushed over the surface. This application creates a glossy appearance and adds a layer of sweetness that functions to seal in the moisture of the crumb. During the preparation of the batter, the ingredients should be combined only until the dry components are just incorporated. Mixing the batter too much will lead to a finished product that is tough and dense. Filling the pan cavities to eighty percent of their capacity allows for an even rise and prevents the batter from spilling over the edges during baking. Finally, the doughnuts require a five-minute rest period within the pan after they are removed from the oven. This time allows the structure to firm up, ensuring that each doughnut can be removed cleanly from the mold.
Yuja Ginger Scones
Yuja ginger scones are made by rubbing cold butter into a flour mixture, then adding yuja marmalade, minced fresh ginger, and yuja zest. Cut 70 g unsalted butter into small cubes and keep it cold until it is added to the dry ingredients. Mix 250 g all purpose flour, 8 g baking powder, 40 g sugar, and 2 g salt evenly in a large bowl. Rub in the cold butter quickly with your fingertips and stop when the mixture resembles coarse crumbs with a few pea sized butter pieces. If the butter softens or smears into the flour, chill the bowl before continuing. Add 8 g minced ginger, 45 g yuja marmalade, and 1 teaspoon yuja zest and stir lightly. Beat 90 ml milk with 1 egg in a separate bowl, pour it into the dry mixture, and fold only until no dry pockets remain and the dough has just come together. Pat the dough into a 2.5 cm thick round and cut it into 8 wedges. If the dough has softened from hand warmth, chill it for 10 minutes. Arrange the pieces with space between them and keep them at 200°C for 16 to 18 minutes. Move the scones to a rack when the tops are golden and the side layers have opened, cool them for 10 minutes, and serve warm.
Yuja Madeleines
Yuja madeleines are shell shaped cakes made with brown butter, yuja marmalade, and lemon juice. Melt 85 g unsalted butter over low heat and remove it from the stove when the foam settles, brown specks appear, and the aroma becomes nutty. Let the brown butter cool until lukewarm. Whisk 2 eggs with 80 g sugar for about 2 minutes, stopping when the sugar grains are less noticeable and the mixture is slightly lighter in color. Sift in 90 g cake flour, 3 g baking powder, and 1 g salt. Fold until a little dry flour remains, then add 20 ml milk and 5 ml lemon juice. Finely chop any large peel pieces in 35 g yuja marmalade and add the marmalade to the batter. Fold in the cooled brown butter in 2 or 3 additions until the mixture looks glossy. Cover and refrigerate the batter for 30 minutes. Fill each madeleine mold to 80 percent with the chilled batter. Start the cakes at 200°C for 3 minutes, then lower the oven to 180°C when the centers begin to rise and continue for another 8 to 9 minutes. Remove the cakes when the edges are golden and the centers spring back after a light touch, then cool them completely on a rack.
Yuja Poppy Seed Loaf Cake
Yuja poppy seed loaf cake combines yuja marmalade and poppy seeds with a creamed butter batter. Finely chop the large peel and pulp pieces in 80 g yuja marmalade so they can be distributed through the loaf. Sift together 200 g all purpose flour, 6 g baking powder, and 2 g salt and break up any remaining lumps. Beat 120 g room temperature unsalted butter with 130 g sugar on medium speed for about 3 minutes, stopping when the mixture looks paler, lighter, and slightly increased in volume. Add 2 eggs one at a time and mix fully after each addition. If the mixture begins to separate, pause, scrape the bowl, and mix again until it looks smoother. Add the chopped yuja marmalade and 60 ml milk and mix briefly. Fold in the prepared dry ingredients and 12 g poppy seeds, stopping as soon as no dry flour is visible. Transfer the batter to a parchment lined loaf pan and level the top. The filled pan goes into the 175°C oven for 40 to 45 minutes. Remove the loaf when a skewer inserted into the center shows no wet batter, cool it in the pan for 15 minutes, and then let it cool completely on a rack before slicing.
Yuja Ricotta Tea Cake
Yuja ricotta tea cake is baked in an 18 cm round pan with ricotta cheese, yuja marmalade, milk, and melted butter in the batter. Preheat the oven to 170°C and finely chop the large peel and pulp pieces in 70 g yuja marmalade. Beat 180 g ricotta cheese with 110 g sugar until no large lumps remain. Add 2 eggs one at a time and mix fully after each addition. Mix in the chopped yuja marmalade, 60 ml milk, and 60 g melted unsalted butter in that order. Cool the melted butter until it is warm rather than hot before adding it to the egg mixture. Sift together 160 g all purpose flour, 6 g baking powder, and 2 g salt. Fold from the bottom of the bowl only until no dry flour is visible. Pour the batter into the prepared pan and level the surface. Bake on the middle rack at 170°C for 35 to 40 minutes. Check the cake when the top is lightly golden and the center looks set. Remove it when a skewer inserted into the middle shows no wet batter. Cool the cake in the pan for 10 minutes, then unmold it and let it cool completely on a rack before slicing.
About Desserts
Sweet treats brighten the day and add a little joy to the routine. From no-oven quick desserts to traditional confections that take patience and care, find the right recipe for any occasion.