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Linzer sweets: the window shows the filling
Linzer cookies sandwich a filling between two baked pieces.
Published22 Oct 2026
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Lemon curd: cream, not just sweetened juice
Lemon curd is a smooth mixture of lemon, sugar, eggs and butter.
Published22 Oct 2026
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Crème pâtissière: why it is suitable for filling
Crème pâtissière is a cooked pastry cream used in éclairs, fruit tarts and other fillings.
Published22 Oct 2026
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Crème brûlée: the sugar crust is made at the end
Crème brûlée combines a delicate baked custard with a thin caramelized sugar crust.
Published22 Oct 2026
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Baked cheesecake: a water bath is not mandatory for every recipe
King Arthur’s Easy Cheesecake uses cream cheese, sugar, eggs and vanilla on a crumb crust.
Published22 Oct 2026
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Dacquoise: nut meringue layers instead of a conventional sponge
Dacquoise uses a nut-and-egg-white mixture for thin baked layers.
Published22 Oct 2026
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Pavlova: filling changes the crispy base
Pavlova uses a baked meringue base, with a crisp surface and a different texture inside.
Published22 Oct 2026
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Coconut macaroons: how they differ from French macarons
Coconut macaroons use coconut as a central ingredient and differ from French almond macarons.
Published22 Oct 2026
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French macarons: two almond shells and a filling
French macarons pair two almond-based shells with a filling.
Published22 Oct 2026
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Carrot cake: the vegetable is part of the cake itself
Grated carrot is part of carrot cake’s batter, not simply a decoration added afterwards.
Published22 Oct 2026
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Madeleines: the embossed form is part of the baked
Madeleines are small cakes whose moulded shape contributes to their appearance and baking.
Published22 Oct 2026
Food
Biscotti: the second baking forms the final character
Biscotti are baked in two stages: first as a larger shape, then as individual slices.
Published22 Oct 2026