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Lemon Posset
Dessert European

Lemon Posset

4.5

Prep
5 min
Cook
10 min
Total
315 min

Instructions

  1. 1 Combine 3 cups cream and sugar in a saucepan. Stir together and bring to a boil, then cook for 2 to 3 minutes. Stir in lemon juice.
  2. 2 Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

By MARLENE28

Lemon Curd Thumbprint Cookies
Dessert European

Lemon Curd Thumbprint Cookies

3.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
  3. 3 Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indent in the center of each using your thumb. Put a small spoonful of lemon curd into each indent.
  4. 4 Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool completely.

By inugrl21

Microwave Lemon Curd
Dessert European

Microwave Lemon Curd

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk sugar and eggs together in a microwave-safe bowl until smooth. Stir in lemon juice, melted butter, and lemon zest.
  3. 3 Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.
  4. 4 Pour into small sterile jars.

By CATSEO

Treacle Tart
Dessert European

Treacle Tart

4.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
  2. 2 Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
  3. 3 Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

By OCEANVIXEN79

Best Ever Lemon Drizzle Cake
Dessert European

Best Ever Lemon Drizzle Cake

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour and baking powder gradually; fold with a wooden spoon to be sure flour is combined. Stir in lemon zest.
  3. 3 Pour batter into the prepared pan, being careful not to press it down.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
  5. 5 Meanwhile, make the lemon glaze: Juice the zested lemon from the cake batter into a small bowl. Add zest and juice of second lemon. Stir in sugar until dissolved; taste and add more sugar or lemon juice to suit your taste.
  6. 6 Drizzle glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.

By Try This Recipe!

Crema Catalana
Dessert European

Crema Catalana

5.0

Prep
15 min
Cook
20 min
Total
305 min

Instructions

  1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
  2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
  3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Romanian Sour Cherry Cake
Dessert European

Romanian Sour Cherry Cake

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
  2. 2 Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
  3. 3 Blend the yolks and oil together in a bowl.
  4. 4 Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
  5. 5 Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

By oanaT

Lemon Syllabub
Dessert European

Lemon Syllabub

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
  2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Poppy Seed Hungarian Style Cookies
Dessert European

Poppy Seed Hungarian Style Cookies

3.9

Prep
30 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
  2. 2 Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
  3. 3 In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
  4. 4 Drop by small spoonfuls onto prepared baking sheet.
  5. 5 Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Lemon Drizzle Loaf Cake
Dessert European

Lemon Drizzle Loaf Cake

4.3

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
  2. 2 Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
  3. 3 Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
  4. 4 Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
  5. 5 Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.

By geneviever

German Apple Sheet Cake
Dessert European

German Apple Sheet Cake

5.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a deep baking pan with butter or line with parchment paper.
  2. 2 Toss apple slices with lemon juice in a bowl and set aside.
  3. 3 Combine butter, sugar, and vanilla sugar in a large bowl and beat using an electric blender until pale and fluffy. Add eggs, one at a time, and mix well after each addition. Combine flour, baking powder, and salt together in a separate bowl and mix on low speed. Fold apple slices into the batter.
  4. 4 Spread batter into the prepared baking pan and smooth the top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By jenniferb

Swiss Carrot Cake
Dessert European

Swiss Carrot Cake

4.4

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
  2. 2 In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
  3. 3 Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.

By Fiona

Russian Apple Tart
Dessert European

Russian Apple Tart

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
  2. 2 Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
  3. 3 Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
  4. 4 Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
  5. 5 Bake in the preheated oven for 30 minutes.
  6. 6 While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
  7. 7 Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
  8. 8 To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.

By Natalia

Pwdin Mynwy (Monmouth Pudding)
Dessert European

Pwdin Mynwy (Monmouth Pudding)

Prep
20 min
Cook
55 min
Total
95 min

Instructions

  1. 1 Heat 1 ¾ cups plus 1 ½ tablespoons milk, 2 ¼ tablespoons white sugar, 2 tablespoons butter, and lemon zest in a saucepan to a boil; remove from heat.
  2. 2 Place bread crumbs in a bowl; add milk mixture. Cool completely, at least 20 minutes.
  3. 3 Preheat the oven to 338 degrees F (170 degrees C). Grease a baking dish with 1 teaspoon butter.
  4. 4 Beat 3 egg yolks together in a small bowl; whisk into bread crumb mixture. Pour ½ bread crumb custard into the prepared pan.
  5. 5 Heat jam in a saucepan over medium-low heat until melted, about 2 minutes; pour ½ over bread crumb custard. Add remaining ½ bread crumb custard then remaining ½ jam on top.
  6. 6 Bake in the preheated oven for 35 minutes. Remove pudding from oven. Reduce oven temperature to 300 degrees F (150 degrees C).
  7. 7 Beat 3 egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add 3 ½ tablespoons superfine sugar, continuing to beat until peaks form. Spread meringue over pudding.
  8. 8 Bake in the preheated oven until top is lightly browned, about 10 minutes.

By guywk

Marmorkuchen (German Marble Cake)
Dessert European

Marmorkuchen (German Marble Cake)

3.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
  2. 2 Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
  3. 3 Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
  4. 4 Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
  5. 5 Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

By Allrecipes Member

Easy German Apple Sheet Cake
Dessert European

Easy German Apple Sheet Cake

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a large, 12x18-inch rimmed baking sheet with 1 tablespoon butter.
  2. 2 Combine 14 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
  3. 3 Mix flour, baking powder, lemon zest, and salt in a bowl. Alternate adding flour mixture and eggs to the creamed butter mixture. Spread batter onto the prepared baking sheet; dough is very sticky, so use a spatula to spread it onto the tray. Distribute sliced apples evenly on top and drizzle with lemon juice. Sprinkle with raisins.
  4. 4 Bake in the preheated oven until set and lightly browned, about 30 minutes.

By sophie

Berliner Brot (German Christmas Cookie)
Dessert European

Berliner Brot (German Christmas Cookie)

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
  2. 2 Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
  3. 3 Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
  4. 4 Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
  5. 5 Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
  6. 6 Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
  7. 7 Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.

By Jason Wilkins

Irish Whiskey Cake
Dessert European

Irish Whiskey Cake

4.6

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside.
  3. 3 Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins.
  4. 4 In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack.
  5. 5 To make glaze: Mix lemon juice, confectioners' sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.

By MARBALET

My Own Mincemeat Pie Filling
Dessert European

My Own Mincemeat Pie Filling

5.0

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
  2. 2 Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.
  3. 3 Use mincemeat pie filling as desired.

By Rosa Christine Reeve

Swiss Almond Carrot Cake (Aargauer Rueblitorte)
Dessert European

Swiss Almond Carrot Cake (Aargauer Rueblitorte)

Prep
30 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  2. 2 Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
  3. 3 Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
  6. 6 Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
  7. 7 Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

By Lena

Mince Pies
Dessert European

Mince Pies

5.0

Prep
45 min
Cook
130 min
Total
175 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat.
  3. 3 Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
  4. 4 Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
  5. 5 Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling.
  6. 6 Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
  7. 7 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Emmas Delicious Eats

Hungarian Beigli
Dessert European

Hungarian Beigli

4.5

Prep
30 min
Cook
35 min
Total
155 min

Instructions

  1. 1 Combine butter, sour cream, 5 tablespoons sugar, and egg yolks in the bowl of a food processor fitted with the dough blade; process until combined. Add flour and yeast; process until dough comes together. The dough should be moist and easy to work with. If dough feels too wet, add a little more flour; if it's too dry, add milk, 1 tablespoon at a time. Shape dough into a ball, cover with a damp towel, and set aside.
  2. 2 Heat 1 cup milk and 1 cup sugar in a saucepan until sugar dissolves and mixture has a syrupy consistency. Add chopped walnuts; stir to combine. Off heat; stir in raisins and lemon zest; cool filling.
  3. 3 Divide dough into 3 pieces. Roll out 1 dough piece on a lightly floured surface to form a long rectangle about ¼-inch thick; keep remaining dough covered. Spread ⅓ walnut filling on dough rectangle, leaving about 1 inch dough at edges. Roll up dough to form a log; press to seal. Place dough log, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
  4. 4 Beat egg and 1 tablespoon water together in a small bowl; brush logs with egg wash. Let rest for 1 hour in a warm place until dough has risen. Brush logs with egg wash; place baking sheet in the refrigerator for 30 minutes (this will give the dough a shiny finish).
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until beigli are deep golden brown, 35 to 45 minutes.

By SLAIMBEER

Portuguese Custard Tarts (Pasteis de Nata)
Dessert European

Portuguese Custard Tarts (Pasteis de Nata)

4.8

Prep
60 min
Cook
25 min
Total
240 min

Instructions

  1. 1 Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
  2. 2 Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes.
  3. 3 Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky.
  4. 4 Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
  5. 5 Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
  6. 6 Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
  7. 7 Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
  8. 8 Preheat the oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
  9. 9 Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
  10. 10 Whisk egg yolks into the cooled milk. Add sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
  11. 11 Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
  12. 12 Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top.
  13. 13 Fill each cup 3/4 of the way with custard.
  14. 14 Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.
  15. 15 Cool tarts briefly and serve warm. Enjoy!

By John Mitzewich

Moist German Sheet Pan Apple Cake
Dessert European

Moist German Sheet Pan Apple Cake

Prep
45 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
  3. 3 Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
  4. 4 Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
  5. 5 Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
  6. 6 Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.

By manuela

German Plum Cake with Streusel
Dessert European

German Plum Cake with Streusel

Prep
45 min
Cook
55 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
  2. 2 Lay plum slices flat in a single layer on paper towels to dehydrate slightly while you prepare the cake.
  3. 3 Prepare almond crust: Mix almonds and sour cream in a saute pan. Gently saute over medium heat, being careful not to overcook, until almonds are lightly toasted, about 3 minutes. Remove from heat and add salt. Crush almonds manually into smaller pieces and distribute evenly across the bottom of the prepared pan.
  4. 4 Prepare batter: mix marzipan and softened butter in a large bowl until mostly well blended. Mix in 6 tablespoons plus 1 teaspoon sugar and lemon zest until well combined. Add eggs, one at a time, mixing well after each addition.
  5. 5 Whisk 1 1/2 cups plus 2 tablespoons flour with baking powder in a separate bowl. Gradually mix dry ingredients into wet ingredients until well combined.
  6. 6 Place large spoonfuls of batter over the almond crust. Use the spoon to carefully push the top of the batter from the center of the pan outwards towards the edges, spreading evenly and being careful not to displace the almonds.
  7. 7 Arrange multiple layers of plum slices over the batter, pressing down a bit after each layer, except the top one; you will likely have 3 to 4 plum layers.
  8. 8 Prepare streusel: Mix sugar, melted butter, and vanilla in a bowl until well combined. Blend in 3/4 cup plus 1 tablespoon flour by hand until crumbly. Sprinkle streusel evenly over the cake.
  9. 9 Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out clean. Start checking for doneness at about 48 minutes, though it may take 10 minutes longer if the plums are very juicy. Do not overcook the streusel layer.
  10. 10 Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove sides and let cool completely before serving, about 30 minutes.

By aristidescap

Christmas Plum Pudding
Dessert European

Christmas Plum Pudding

4.8

Prep
30 min
Cook
300 min
Total
330 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine plums, bread crumbs, flour, suet, eggs, carrot, apple, cherries, currants, golden raisins, mixed fruit peel, raisins, chopped blanched almonds, brown sugar, stem ginger, walnuts, ground almonds, lemon juice and zest, mixed spice, and baking powder in a large bowl; stir in ale and mix well. Let each family member take a turn stirring and make a wish.
  3. 3 Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full.
  4. 4 Cover tightly with greased waxed paper, then foil; secure with string.
  5. 5 Stand puddings on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin.
  6. 6 Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping up water regularly until puddings are quite firm and set.

By Heather

Kulich (Russian Easter Cake)
Dessert European

Kulich (Russian Easter Cake)

4.5

Prep
60 min
Cook
45 min
Total
825 min

Instructions

  1. 1 Make the kulich: Place raisins into a bowl, drizzle with vodka, and let soften, 8 hours to overnight.
  2. 2 Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in cardamom and saffron threads. Remove from the heat and let stand until lukewarm.
  3. 3 Meanwhile, mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir in yeast and let stand until frothy, about 10 minutes.
  4. 4 Transfer yeast mixture to a large mixing bowl. Add milk mixture, 1 cup flour, and 1/2 cup sugar; beat until smooth. Cover the bowl with plastic wrap and let dough rise in a warm place for 1 hour.
  5. 5 Zest lemon onto waxed paper. Juice lemon into another small bowl and reserve for the frosting. Separate egg whites and yolks, reserving 1 egg white for the frosting.
  6. 6 Mix remaining 1/2 cup sugar, melted butter, honey, vanilla, lemon zest, and salt together in a bowl. Pour into the risen dough and beat until combined. Beat in 3 egg yolks and 2 egg whites.
  7. 7 Mix in 2 1/2 cups flour. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes. Knead soaked raisins and sliced almonds into dough until well distributed.
  8. 8 Form dough into a ball and place into an oiled bowl; turn in the bowl several times until coated with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
  9. 9 Coat the insides of four clean 14-ounce cans with remaining 1 tablespoon butter. Line cans with parchment paper.
  10. 10 Punch down dough, knead a few times, then divide into four equal pieces. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of the can. Cover the cans with a cloth and let dough rise to the top of the cans, about 45 minutes.
  11. 11 Preheat the oven to 350 degrees F (175 degrees C).
  12. 12 Place a baking sheet into the preheated oven. Place the cans of dough upright onto the baking sheet and bake until kulich are risen and lightly browned, 45 to 50 minutes.
  13. 13 Remove from the oven and let cool in the cans for about 15 minutes, then gently remove from the cans and finish cooling on a wire rack, 25 to 40 minutes.
  14. 14 Make the frosting: Beat reserved egg white in a bowl with an electric mixer on medium speed until frothy. Beat in confectioners' sugar until stiff peaks form. Beat in 1 teaspoon reserved lemon juice; save remaining lemon juice for another use.
  15. 15 Frost tops of the cooled kulich and sprinkle with toasted almonds.

By babylee

Mini Christmas Cakes
Dessert European

Mini Christmas Cakes

Prep
30 min
Cook
90 min
Total
1110 min

Instructions

  1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
  2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
  3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
  4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
  5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
  6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
  7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member

Lemon Ice
Dessert American

Lemon Ice

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Stir sugar, lemon zest, and lemon juice together in a large bowl until smooth; slowly stir in milk. Pour into a 9x9 inch dish; transfer to the freezer.
  2. 2 Stir once when mixture begins to harden. Freeze until firm, at least 2 hours.

By bsteimle