1. Sweden: Prinsesstårta
Princess cake — or prinsesstårta in Swedish — is a layer cake from Sweden that is covered in a hard topping of marzipan, which is usually green, giving the cake a unique look. Beneath the marzipan are alternating layers of sponge cake, pastry cream, and whipped cream.
Ingredients: For the vanilla custard: 600ml milk, 1 vanilla pod, split in half lengthways and seeded scraped out, 6 free-range egg yolks, 100g caster sugar, 50g cornflour, 50g unsalted butter
For the jam: 200g raspberries, 175g jam sugar
For the sponge: 4 large free-range eggs, 150g caster sugar, 75g cornflour, 75g plain flour, 1 tsp baking powder, 50g butter, melted
For the fondant rose: 25g pink ready-to-roll icing, icing sugar, for dusting
To decorate: 750ml double cream, 50g dark chocolate (36% cocoa solids), melted
For the marzipan: 400g ground almonds, 150g caster sugar, 250g icing sugar, plus extra for dusting, 2 medium free-range eggs, beaten, 1 tsp almond extract, green food coloring
2. Egypt: Om Ali
Om (or umm) ali is the Egyptian version of American bread pudding. It is made with puff pastry, milk, sugar, vanilla, raisins, coconut flakes, and a variety of nuts.
Ingredients: package frozen puff pastry, thawed 5 cups milk 1 cup white sugar 1 teaspoon vanilla extract 1/4 cup raisins 1/4 cup slivered almonds 1/4 cup pine nuts 1/4 cup chopped pistachio nuts 1/4 cup sweetened, flaked coconut Add all ingredients to list
3. Australia: Lamingtons
Lamingtons are Australian dessert squares that consist of yellow sponge cake coated in chocolate and then topped with coconut flakes.
Ingredients: For the cake: 4 eggs, 200g (1 cup) granulated sugar, 1 teaspoon vanilla extract, 200g (1 ⅓ cups) all-purpose (plain) flour, 1 ½ teaspoons baking powder, 110g butter, melted and cooled
For the icing: 75g unsalted butter, 250ml (1 cup) milk, 65g (1/2 cup) cocoa powder, 435g (3 cups) icing sugar, a lot of coconut flakes
4. Austria: Sachertorte
If Austria is known for one kind of dessert, it's the Sachertorte, a dense but not overly sweet chocolate cake invented in 1832 by Austrian Franz Sacher. The recipe is still known only by confectioners at the Hotel Sacher in Vienna.
Ingredients: Torte: high-quality bittersweet chocolate, finely chopped, 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature, 1 cup confectioners' sugar, 6 large eggs, separated, at room temperature, 1 teaspoon vanilla extract, 1/2 cup granulated sugar, 1 cup all-purpose flour (spoon gently into cup and level top)
Assembly: 1 cup Apricot Glaze, Small Batch Chocolate Glaze, Sweetened Whipped Cream
5. Russia: Syrniki
Russians are particularly fond of syrniki, a pancake that is made out of quark — a fresh dairy product made from cheese that has a texture similar to sour cream. The pancakes are then fried and served with jam, apple sauce, sour cream, or honey.
Ingredients: 500 g Cottage cheese, 2 eggs, 4 tbsp sugar, ¼ tsp salt, ½ tsp vanilla extract for extra-delicious vanilla taste, 4 tbsp flour plus some extra flour, for rolling, Vegetable or sunflower oil, for frying, Confectioners’ sugar, for dusting, Sour cream, for serving
6. France: Crème Brûlée
Crème brûlée is a favorite dessert all over France. It contains rich, creamy custard topped with a layer of hard, crunchy caramel that is just slightly browned.
Ingredients: 2 1/2 cups heavy cream, 3/4 cup sugar, 1/2 vanilla bean, split lengthwise and seeds scraped, salt, 5 large egg yolks, lightly beaten, 6 tablespoons sanding sugar
7. Chile: Chirimoya alegre
The chirimoya, or custard apple, is just one of Chile’s delicious summer fruits. The fruit takes its English name from its creamy texture and sweet flesh, for which it is sometimes also known as the ice cream fruit. Chopped and combined with a splash of freshly squeezed orange juice, this perfectly balanced fruit salad is a light and refreshing summertime dessert.
Even without travelling you can enjoy the delicious traditional recipes and feel like you’re in the country. Hope you will try the recipes and like it! 😊