This is a very good cake typical of the Scandinavian area, but also Estonia and also some other countries. From all the recipes I saw, this seems to be more the Estonian version. But there are various versions, also with dried fruits or raisins for example. It has a very old origin, dating back centuries…
Tag: sugar
Dresdner Christstollen
Christmas season was coming again, and this year I decided to prepare a Stollen, the typical German sweet for these feasts 🙂 It is a fruit bread that originated in Dresden, and it has a long history, and like most of the recipes with long history it has changed during the years. At the beginning…
Cake with Ricotta and Lemon
This is a cake that is very easy to make, very fast, but it has an amazing flavor, and a very nice freshness given by the lemon. It’s not the usual soft spongy cake, but it’s more compact and wet. You can choose the ricotta you prefer (cow, sheep or buffalo), what’s important is to…
Cinghiale in Dolce Forte – Tuscan Wild Boar Stew
I love game meat, in winter I use to prepare it more times, and wild boar is between my favorites. I use to prepare it stewed, with usual Italian flavors, but this recipe it’s very unique for nowadays common taste, and the first time it can be very surprising 🙂 perfect for some special occasion….
Kakaòs Csiga – Hungarian Rolled Pastry, with Cocoa
If you have been in Hungary for sure you have seen this very good sweet 🙂 It’s everywhere, it’s definitely one of the most common pastries here, and if it’s well done it’s really good, and it has nothing to envy to a croissant 🙂 actually there are 2 types of csiga: the one with…
Crostata con Ricotta di Bufala e Cioccolato – Crostata with Buffalo Ricotta and Chocolate
This is one of the best crostata I ever made 🙂 you will be surprised of the flavors and the intensity of the aromas. I have recently discovered that here in Hungary there is a farm run by Italians that produces very good buffalo mozzarella and also fresh buffalo ricotta, so when I found their…
Schwarzplententorte – Buckwheat Cake with Jam
This is a traditional “mountain cake” recipe typical of Südtirol, the northern area of Trentino Alto Adige region, in Italy. “Schwarzplententorte” is the name used in the German speaking villages (schwarzplentenmehl means buckwheat in the local German dialects, other German names for this flour are buchweizenmehl or hadnmehl), but in the villages where people speak…
Crostata di Ricotta e Visciole – Crostata With Ricotta and Morello/Sour Cherries
I think I already said that Crostata is probably my favorite cake, and this is a crostata with a plus 🙂 It’s a recipe typical of the city of Rome, and more precisely of the Jewish ghetto, and even more precisely it seems (it is said) it has been first created by the very old…
Stroscia of Pietrabruna
This is one of the best cakes I ever did 🙂 I really love it and it’s so simple, but the flavor explodes in your mouth and stays for so long! It is also one of the countless old traditional regional recipes of Italy which are “traditionally vegan” 🙂 It was, at the time, a…
“Casatella Terracinese” – Crostata with Ricotta, Coffee and Anise Liqueur
Ricotta is an ingredient that you can find in many cake recipes especially in central-southern Italy, and many traditional Easter cakes have it. The most famous of them is probably the Pastiera, typical of Naples. This cake is also an Easter cake, and it’s typical of the town of Terracina (from which it takes its name),…
Mákos Guba – Hungarian Poppy Seed Bread Pudding, with Vanilla Custard
This is an easy Hungarian dessert, to prepare fresh at the moment you need and to enjoy warm (but even when cooled down it’s good too) 🙂 and this time it was my wife to cook this recipe 🙂 Till I lived in Italy I never used poppy seeds, but here in Hungary is…
Biscotti di Prato – a.k.a. Cantuccini**
I’m sure that many of you heard about these famous Tuscan biscuits 🙂 and probably most of you heard about the word “Cantuccini” more often than “biscotti di Prato”. **Actually the title it’s not completely right because they are not exactly the same, and here I would like to talk a bit about their history…
Polenta & Baccalá 