This fabulous Lemon Coconut Cake quickly became a favorite in The Friday Baking Project tasting group. As a variation on the classic coconut cake, tangy lemon curd between the coconut cake layers adds a bright, flavorful contrast to the sweet Seven-Minute Coconut Frosting. Lightly toasted coconut on the outside adds…
Continue reading...
This delightful cake is the perfect Passover seder dessert—naturally Passover-friendly with no ingredient substitutions needed. It’s dairy-free, can be made in the morning and left at room temperature, and is delicious on its own or paired with fresh berries or fruit sorbet. Its texture is uniquely soft and almost creamy.…
Continue reading...
Crème brûlée is a timeless classic that never goes out of style, and when done right, it’s absolute dessert perfection. At its core, it consists of just four ingredients—cream, egg yolks, sugar, and vanilla bean—but its magic lies in the contrast: silky, rich custard beneath a crisp, caramelized sugar top.…
Continue reading...
I learned two things during our chocolate chip cookie research project. First, there are far more variations than I had imagined—cakey, soft and chewy, crisp and chewy, and thin and crispy, to name a few. Second, searching for the “ultimate†cookie is a fool’s errand; everyone has their own favorite…
Continue reading...
Seven Layer Cake is closely related to the Hungarian classic Dobos Torte, both of which are rooted in Central and Eastern European baking traditions. Dobos Torte, was created by pastry chef József Dobos in 1884 and quickly became a symbol of refined European patisserie. Both cakes consist of alternating layers…
Continue reading...
I was looking for a new and unique Thanksgiving pie recipe when I came across this Ginger Pear-Cranberry Streusel Pie in a book from the chefs at America’s Test Kitchen. These are the people who will try a recipe twenty times to get it right. And, in this case, they…
Continue reading...
Fruit galettes have so much going for them — they’re easy to make, have a rustic charm, and can be any size or shape you desire. Turning last year’s Apple Galette into these delightful Individual Apple Galettes is simply a matter of rolling out the pastry dough, cutting it into…
Continue reading...
Bee Sting Cake, or Bienenstich in German, is a unique and absolutely delicious cake made from sweet yeast dough topped with caramelized almonds. After baking, the cake is split in half and filled with a custard filling. I first experienced Bee Sting Cake while working at Patisserie Conversation in Philadelphia,…
Continue reading...
The Friday Baking Project
Subscribe to my weekly newsletter for baking tips, background on the week’s recipe and a link to the recipe.