Bake a cherry vanilla custard tart with buttery shortcrust, silky vanilla custard, and sweet fresh cherries in every bite.
Category: European Bakery Desserts
Homemade Apricot Ricotta Cake with Toasted Almonds
Bake apricot ricotta cake with whole-milk ricotta and fresh halved apricots for a moist, barely sweet crumb in about 85 minutes.
Rustic Plum Vanilla Galette with Golden Crust
Bake a plum vanilla galette with a hand-folded butter crust and vanilla bean filling. Ready in 90 minutes, no pie pan needed.
Old Fashioned Jam Sponge Cake
A classic British jam sponge with a soft, even crumb, filled with strawberry jam and dusted with caster sugar. Ready in 40 minutes.
Brown Butter Madeleines
These brown butter madeleines have crisp golden edges, a soft crumb, and deep nutty flavor. Make the batter ahead for that signature hump every time.
Romanian Apple Semolina Cake
This Romanian apple semolina cake layers soft cooked semolina with spiced grated apples for a simple, old-fashioned dessert that bakes in under 30 minutes.
Portuguese Coconut Tartlets (Queijadas de Coco)
Make Portuguese coconut tartlets with a crisp shortcrust shell and a chewy, golden coconut custard filling. Ready in 40 minutes, makes 12 tartlets.
Croatian Walnut Crescent Cookies (Orasnice)
Buttery Croatian walnut crescent cookies with a tender, melt-in-your-mouth crumb and a spiced walnut filling. Ready in under an hour, classic holiday baking.
Polish Plum Yeast Cake (Ciasto Drożdżowe ze Śliwkami)
Make a classic Polish plum yeast cake with a soft, pillowy crumb, juicy halved plums, and a cinnamon-sugar topping. Step-by-step recipe with make-ahead tips.
Spanish Almond Olive Oil Cake
A moist Spanish almond olive oil cake made with ground almonds, citrus zest, and good olive oil. One bowl, no mixer, ready in under an hour.
Hungarian Jam Filled Cookies
Buttery Hungarian jam filled cookies with a tender crumb and sweet apricot or rose hip center. Classic linzer-style recipe with tips for clean edges.
Greek Orange Phyllo Cake (Portokalopita)
Crispy phyllo soaked in orange syrup bakes into a tender Greek cake. Step-by-step portokalopita recipe with tips for the best texture and flavor.
Danish Vanilla Cream Pastries
Flaky homemade Danish pastries filled with thick vanilla custard cream. Step-by-step recipe with tips for crisp layers and a rich, set filling.
German Plum Streusel Cake (Pflaumenkuchen mit Streusel)
This German plum streusel cake has a buttery yeast base, juicy Italian plums, and a crisp brown sugar crumble. One 9×13 pan, ready in under 2 hours.
Swiss Nut Cream Slices
Swiss nut cream slices with a buttery shortcrust base, walnut filling, and whipped cream topping. Step-by-step recipe with tips for clean slices.
Austrian Apricot Sheet Cake
This Austrian apricot sheet cake uses fresh apricot halves pressed into a buttery yeast dough, baked golden, and dusted with vanilla sugar. Feeds a crowd.
Belgian Speculoos Cake Bars
Soft, spiced Belgian speculoos cake bars with a crisp cookie base and brown sugar crumb top. One bowl, 15 min prep, bakes in 25 minutes.
French Apple Yogurt Cake
This French apple yogurt cake bakes in one bowl with no mixer needed. Tender crumb, golden top, fresh apple chunks in every slice.
Italian Ricotta Crumb Pie
Creamy ricotta filling, a buttery shortcrust base, and a golden crumb topping. This classic Italian pie comes together in under an hour.
Salted Caramel Oat Tart with a Buttery Press-In Crust
This salted caramel oat tart has a press-in oat crust, a silky homemade caramel filling, and a flaky sea salt finish. No rolling pin needed.