138 recipes. Page 6 of 6
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Mugwort powder is stirred into a dark chocolate brownie batter, and a swirl of cream cheese loosened with cream runs across the top. Both the herb and the chocolate lean bitter, so the tang of the cream cheese is what keeps each square from tasting heavy.
Mixed nuts, toasted and tossed in a cream caramel, are packed into a blind-baked butter crust and baked a second time. The filling is mostly nuts held together by caramel that firms as the tart cools, and each slice crunches instead of turning sticky.
Corn kernels, blended with cream and eggs, flavor this Mexican cake, which is why it tastes of sweet corn rather than the gritty cornmeal of cornbread. The puree spreads color and corn flavor through every slice, and the butter and cream give a dense, moist crumb closer to pound cake than to an airy sponge.
Sliced almonds bake onto a ring of choux, and the split ring is filled with whipped cream folded with hazelnut praline paste. Using whipped cream instead of a butter-based mousseline keeps the nut flavour while making each bite lighter. Eggs go into the choux only until it falls from the spatula in a slow V, and finishing with some beaten egg left in the bowl is common.
Popular in both Australia and New Zealand, this meringue dessert cracks into a thin, brittle shell when you cut it, with a soft, marshmallowy middle underneath. Whipped cream with strawberries and kiwi on top is the usual way to finish it.
Puff-pastry cups filled with egg-yolk custard go into a very hot oven for a short bake, which leaves dark brown spots scattered across the surface. The yolks go in off the heat and the custard is strained through a fine sieve, so the filling sets smooth with no stringy bits of egg.
The filling is pumpkin puree, cream and eggs with brown sugar, cinnamon and nutmeg. After baking, the pie cools completely at room temperature, chills overnight and is sliced cold. Bake it the day before you plan to serve it.
Crisp bacon and Gruyère go under a soft egg custard, and the quiche comes out of the oven while the middle still trembles a little. It finishes setting from its own heat as it rests in the tin, so a slice holds its shape without the filling going dry.
This Viennese chocolate cake, heavy on dark chocolate and butter, is split and spread with apricot jam, then covered all over with a glaze of chocolate melted into cream. Pour the glaze in one go; that is what leaves a mirror-smooth top. Once it sets, slice with a knife dipped in hot water so the thin line of jam shows cleanly through the dark crumb.
Caramel made from 40 g of melted sugar loosened with cream goes into a brown-sugar butter dough, along with a tablespoon of sieved doenjang, Korean fermented soybean paste. At roughly 1 to 2 percent of the dough, the doenjang stays behind the sweetness and leaves just a salty, fermented edge at the finish. Pressing the centers lightly right out of the oven makes them chewier.
These Swedish buns are scented with cardamom; their tops are cut off, the crumb is scooped out and mixed with almond paste, and the hollow is refilled before a tall swirl of whipped cream goes on. The dense almond filling and light cream arrive in the same bite, and the lid goes back on under a dusting of powdered sugar that looks like fresh snow. Serve them right after assembly.
Chopped dates soaked at least 10 minutes in boiling water with baking soda are stirred into the batter liquid and all. The fruit and its soaking water make this British sponge moist and sweet. The brown-sugar toffee sauce is warmed again just before serving and poured over the pudding, and a scoop of vanilla ice cream sets cold cream against it.
This is the shortcake you see in Japanese bakeries: three layers of airy sponge, raised only by whipped eggs, filled with cream and sliced strawberries. Pick out the best-looking berries for the top before you slice the rest.
Soaked in three milks (whole, condensed and evaporated), this Latin American cake is wet enough that a little milk seeps onto the plate when you cut it, yet the whipped-egg sponge keeps its shape. It is usually served cold, after a night in the fridge.
Two plain sponges made from equal weights of butter, sugar and flour, with nothing between them but strawberry jam and whipped cream. It is named after Queen Victoria and is still a regular at British afternoon tea.
A Basque cheesecake with its top scorched nearly black, and yuja-cheong (Korean citron preserve) stirred in so a citrus note follows the rich cream cheese. Crumpled parchment set higher than the pan leaves its creases pressed into the sides.
A cream cheese filling with yuja-cheong (Korean citron preserve) bakes as one slab over a cracker crust, then chills firm before being cut into squares. The citrus comes through after the dense cheese and keeps the finish light.
The cream cheese filling over a digestive biscuit base is flavored with yuja-cheong (Korean citron preserve) and lemon juice. A few hours in the fridge sets it enough to slice, but the yuja only really comes through after a day, so make it the day before.