Cakes Bundt, loaf, and layer cake recipes—swirled, glazed, and ready for sharing, from simple tea cakes to celebration bakes. < Back Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. View Recipe Orange Poppy Seed Loaf Cake Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. View Recipe Rainbow Bundt Cake Made with natural dyes, this classic bundt cake is not only moist and delicious but it adds a fun twist to afternoon tea time. View Recipe Cacao-Spiced Bundt Cake Every slice of this bundt cake delivers rich cocoa, warm spice, and a hint of maple — a cozy, comforting treat that’s full of flavor. View Recipe German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. View Recipe Black Forest Tiramisu A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. View Recipe Mango Lime Cheesecake Creamy cheesecake with the tropical citrusy taste of mango and lime set atop a classic buttery graham crust. View Recipe Orange Cranberry Loaf This loaf combines the tartness of frozen cranberries with the bright, citrusy flavor of oranges. View Recipe Easter Cheesecake This festive Easter cheesecake features a spiced carrot cake-inspired crust made with Social Tea cookies, paired with a creamy vanilla cheesecake speckled with crushed mini eggs. View Recipe Chai Vanilla Bundt Cake This cake offers a delicious balance of spice and comfort, making it an irresistible treat for tea time or birthdays. View Recipe Chocolate Truffle Tart The epitome of indulgence no-bake tart. Rich chocolate crust, velvety truffle interior, and a hint of raspberry for a stunning and effortless dessert. View Recipe Chocolate Pumpkin Zebra Loaf This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat! View Recipe Load More

Mains From weeknight-easy to dinner-party special, these main-course recipes are comforting, flavorful, and made to bring everyone to the table. < Back Zürcher Geschnetzeltes A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles. View Recipe Swiss Pancake Soup (Flädlisuppe) Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth. View Recipe Creamy Cauliflower Soup Rich, creamy cauliflower soup topped with crumbled hard-boiled egg, crispy scallions, and a hint of chili flakes. Simple, cozy, and packed with flavor! View Recipe Beet and Potato Rosti Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals. View Recipe Kale and Barley Salad A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. View Recipe Swiss Pancakes (Omelette) Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth. View Recipe Classic Swiss Rösti A classic Swiss dish of golden, crispy potatoes, rösti is simple, hearty, and perfect as a side or a meal. View Recipe Veggie Poutine A healthier twist on the classic Quebec dish, featuring crispy roasted root vegetables and a rich, flavorful bone broth gravy. View Recipe Steamed Caramel Rolls (Dampfnudeln) Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce. View Recipe Swiss Tomato Tart (Tomatenwahe) A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. View Recipe Swiss Alpine Macaroni Mac n' cheese perfection. This Swiss classic adds potatoes and caramelized onions, bringing this comfort dish to the next level. View Recipe Swiss Sweet Potato Gratin Layers of tender sweet potatoes with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, all topped with crispy breadcrumbs. View Recipe Load More

Christmas Cozy holiday baking and festive mains—classic cookies, cakes, and make-ahead dishes for effortless celebrating. < Back Swiss Pfaffenhütli Cookies (Little Pope’s Hats) These Swiss Pfefferhütte cookies are a holiday classic. A golden buttery lemon infused cookie filled with bright raspberry jam. View Recipe Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Brown Butter Apple Crisp with Oats & Orange Zest This Apple Crisp is cozy and comforting, made special with nutty brown butter, bright orange zest, and the perfect balance of warm spices. View Recipe Orange and Clove Carrots Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish. View Recipe Herby Pull-Apart Bread Wreath Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Pudding Chomeur A twist on a Quebec classic, this cozy cake-like dessert combines gooey maple syrup, with a creamy cheesecake swirl for a delicious twist. View Recipe Mailanderli (Swiss Butter Cookies) These classic Swiss holiday cookies are buttery and tender with a soft golden sheen - simple, elegant, and perfect for gifting. View Recipe Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. View Recipe Load More

Chocolate Deep, glossy chocolate desserts—from tarts and cakes to cookies—rich, satisfying, and surprisingly doable. < Back Black Forest Tiramisu A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. View Recipe Chocolate Truffle Tart The epitome of indulgence no-bake tart. Rich chocolate crust, velvety truffle interior, and a hint of raspberry for a stunning and effortless dessert. View Recipe Chocolate Mousse Tart With a chocolate waffer crust and a decadent chocolate mousse filling, this cake is the any chocolate lovers dessert dream. View Recipe Chocolate Pretzel Cookies with Maple Cream Cheese Filling Indulge in rich chocolate, crunchy pretzels, and a luscious maple cream cheese filling. View Recipe Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. View Recipe Chocolate Mousse The classic chocolate dessert we all know and love—light, creamy, and completely irresistible. View Recipe Chewy Chocolate Toffee Cookies Rich, chewy, chocolatey cookies with buttery toffee bits. An easy, crowd-pleasing treat you’ll want to make on repeat. View Recipe Black Forest Cake (Schwarzwälder Kirschtorte) Delicious and fluffy two layered chocolate cake topped with kirsch flavored whipped cream and cherries. View Recipe Chocolate Mummy Cookies Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. View Recipe Chocolate Pumpkin Zebra Loaf This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat! View Recipe Cherry Chocolate Bundt Cake Indulge in this moist and decadent Chocolate Cherry Bundt Cake, featuring a delightful tart cherry filling. View Recipe Swiss Chocolate Ring Cookies with Lemon Glaze Tender Swiss chocolate ring cookies with a rich, balanced chocolate flavor and a light lemon glaze that adds just the right contrast. View Recipe Load More

All Recipes < Back Swiss Pfaffenhütli Cookies (Little Pope’s Hats) These Swiss Pfefferhütte cookies are a holiday classic. A golden buttery lemon infused cookie filled with bright raspberry jam. View Recipe Herby Cucumber Salad A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. View Recipe Herby Pull-Apart Bread Wreath Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering. View Recipe Herby Puff Pastry Bites Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion. View Recipe Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Classic French Onion Soup (No Wine) Comforting and rich this classic French Onion Soup is made "sans" wine for a delicious twist on a classic favorite! View Recipe Load More

Desserts Cookies, cakes, and spoon-worthy desserts to celebrate every season—sweet, simple, and made to share. < Back Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Brown Butter Apple Crisp with Oats & Orange Zest This Apple Crisp is cozy and comforting, made special with nutty brown butter, bright orange zest, and the perfect balance of warm spices. View Recipe Strawberry Rhubarb Swirl Ice-Cream (No Churn) This easy no-churn ice cream swirls strawberry rhubarb preserve into a creamy five-ingredient base for a refreshing, fuss-free summer dessert. View Recipe German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Pumpkin Spice Babka A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough. View Recipe Easter Cheesecake This festive Easter cheesecake features a spiced carrot cake-inspired crust made with Social Tea cookies, paired with a creamy vanilla cheesecake speckled with crushed mini eggs. View Recipe Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. View Recipe Spiced Apple Cider Donuts Tender baked donuts made with reduced apple cider and warm spices, then rolled in cinnamon sugar for the ultimate fall bite. View Recipe Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. View Recipe Orange Poppy Seed Loaf Cake Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. View Recipe Load More

Moist and tender almond-infused cake layers complement the silky pastry cream, and bursts of sweet-tart cherries add a pop of fruity tang.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back White Forest Cake with Cherries and Almond Cream Prep Time: 25 minutes Cook Time: 25-30 minutes Serves: 10-12 Servings Jan 5, 2026 Last updated: This recipe may contain affiliate links About the Recipe This cake is a summery twist on one of my all-time favorite flavor pairings: cherries and cream. While the classic Black Forest Cake leans into chocolate and kirsch-soaked layers, this version softens the mood with fluffy vanilla cake, a generous spread of almond-scented pastry cream, and juicy cherries simmered just until tender. Think of it as the sunny, golden-hour cousin to the Black Forest classic—less brooding, just as indulgent. It was inspired by my brother’s June birthday—one of those rare moments where my family could all gather in person. Cherries were in peak season, and almond is his favorite flavor, so I created this White Forest-style cake to make the day extra special. If you’ve tried my Black Forest Tiramisu or the cozy Swiss Cherry Bake ( Chriesiauflauf) , you’ll recognize some familiar notes here, but this cake stands on its own with layers that are light, creamy, and just a little nostalgic. Whether it’s for a celebration or just because you found a perfect basket of cherries, this cake is a beautiful way to let summer’s best fruit shine. SKIP TO RECIPE CARD SKIP TO VIDEO Cherry season perfection – This cake is the ultimate way to celebrate fresh cherries at their peak. A lighter take on Black Forest – All the layered charm, without the chocolate—perfect for vanilla lovers. Elegant, but not fussy – Whipped cream frosting and pastry cream give this cake bakery-style flair without complicated techniques. Make-ahead friendly – The components (cake, filling, fruit) can all be prepared in advance and assembled day-of. Almond lovers rejoice – The subtle almond flavor ties everything together and gives the cake a nostalgic, almost marzipan-like finish. What You'll Love Can I use frozen cherries? Yes! Thaw and drain them first, then simmer as directed. They may release more liquid, so reduce the cooking time slightly if needed. Can I make this cake ahead of time? Definitely. Bake the cake layers and prepare the pastry cream and cherry filling a day in advance. Assemble the cake on the day you plan to serve it for the best texture. What’s the best way to store leftovers? Keep the cake in the fridge, covered, for up to 3 days. Because of the pastry cream and whipped topping, it should be refrigerated—but it still tastes wonderful straight from the fridge. Can I swap the almond extract? If almond isn’t your thing, vanilla extract will still yield a delicious result—just a slightly different flavor profile. How do I get perfectly smooth whipped cream? Make sure your cream is very cold and beat just until soft to medium peaks form. Don’t overwhip or it can turn grainy. Can I make this gluten-free? You can try substituting a 1:1 gluten-free all-purpose flour blend, though the texture may be slightly more delicate. Frequently asked Questions Ingredints Explained Vanilla Cake Layers Butter & sugar Creamed together for a tender, classic crumb. Almond extract Adds depth and warmth without overpowering — it pairs beautifully with cherries. Milk Keeps the cake soft and moist. Almond Pastry Cream Egg yolks & cornstarch Create a silky, stable cream that holds its shape between layers. Whole milk Gives richness without heaviness. Almond extract Echoes the cake layers and ties everything together. Cherry Filling Fresh cherries Lightly simmered to soften them while keeping their shape. Lemon juice Balances sweetness and keeps the flavor bright. Whipped Cream Frosting Heavy cream Keeps the cake light and cloud-like. Powdered sugar Sweetens gently without graininess. Ingredients Cake Layers 315g (2½ cups) all-purpose flour 10g (2½ tsp) baking powder 3g (½ tsp) salt 227g (1 cup) unsalted butter, softened 400g (2 cups) granulated sugar 4 large eggs 10ml (2 tsp) almond extract 240ml (1 cup) milk Pastry Cream Filling 480ml (2 cups) whole milk 100g (½ cup) granulated sugar 4 large egg yolks 30g (¼ cup) cornstarch 5ml (1 tsp) almond extract Cherry Filling 300–400g (2–3 cups) fresh cherries, pitted and halved 50g (¼ cup) granulated sugar 15–30ml (1–2 tbsp) lemon juice Whipped Cream Frosting 480ml (2 cups) heavy cream 60g (½ cup) powdered sugar 5ml (1 tsp) almond extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter equally among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes , or until a toothpick inserted into the center of the cakes comes out clean. While the cakes are baking, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it reaches a simmer. In a medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until well combined and slightly thickened. Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. (Watch it so that it does not start to burn). Remove from heat and stir in the almond extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled. In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, or until the cherries release their juices and the sugar has dissolved. Remove from heat and let cool. Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of chilled pastry cream over the top, followed by a layer of the cherry filling. Repeat this process with the remaining cake layers, ending with a layer of cherry filling. To make the whipped cream frosting, combine the heavy cream, powdered sugar, and almond extract in a mixing bowl. Whip on high speed until stiff peaks form. Frost the top and sides of the cake with the whipped cream frosting. If desired, garnish with additional cherries. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set. Slice and enjoy! Tip: The cake can be kept for up to 3-4 days. It is best to store the cake in an airtight container in the refrigerator to maintain its freshness and prevent the pastry cream from spoiling. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its flavors. Recipe Card Chef's Notes Chill pastry cream fully before assembling Don’t overcook the cherries Stop whipping cream as soon as it holds shape Use a light hand — this cake shines when it stays airy Storage Tips Refrigerate: up to 2 days Make ahead: cake layers and pastry cream can be made a day in advance Not freezer-friendly once assembled Recipe Card RECIPE VIDEO Newsletter SignUP

Delicious and fluffy two layered chocolate cake topped with kirsch flavored whipped cream and cherries.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black Forest Cake (Schwarzwälder Kirschtorte) Prep Time: 30 Minutes Cook Time: 18-20 Minutes Serves: 8-10 Servings Jan 5, 2026 Last updated: This recipe may contain affiliate links About the Recipe There’s something timeless about a slice of Black Forest Cake —light chocolate sponge, tart cherries soaked in kirsch, and billowy whipped cream all layered into one indulgent yet airy dessert. It’s the kind of cake that instantly transports me back to childhood celebrations, especially my mother’s birthday, when we’d pick up a version from a little bakery near our cottage. It was always topped with maraschino cherries and chocolate sprinkles—and I’d count the days until I could sneak a slice. This cake’s roots go back to Germany, named after Schwarzwälder Kirsch —a cherry brandy made from sour cherries, which gives the cake its distinct flavor. Over time, I’ve made this recipe my own: adjusting the chocolate, adding a bit more kirsch, and simplifying it just enough to make it approachable without losing any of the magic. If you can’t find cherry kirsch, a fruit-forward brandy works beautifully—and even canned cherries can be transformed with a rinse and a little love. If you’ve tried my Chocolate Cherry Bundt Cake , you already know how much I love this flavor pairing. For a no-bake twist, my Black Forest Tiramisu delivers the same chocolate-cherry magic with mascarpone and coffee. And if you're leaning into something lighter and nutty, don’t miss my White Forest Cake , a bright and elegant take on the classic. But this cake? This is the one I always come back to. A true ode to tradition—with a little personal flair and a lot of heart. SKIP TO RECIPE CARD SKIP TO VIDEO Balanced Sweetness: The combination of tart cherries, lightly sweetened whipped cream, and chocolate cake is perfectly balanced, making it indulgent without being overly rich. Moist and Fluffy Texture: The kirsch-soaked cherries add moisture, while the whipped cream keeps the layers light and airy. Customizable: Easily adapt the recipe to suit your preferences by using different fruits or adjusting the amount of kirsch for a boozy or kid-friendly version. Impressive Presentation: Despite being straightforward to assemble, the cake looks stunning, making it ideal for celebrations or special occasions. A Taste of Tradition: This cake carries the rich heritage of German baking, connecting you to a classic dessert with every bite. What You'll Love 1. Q: Can I substitute Kirsch? A: If you can’t find Kirsch, you can substitute it with cherry-flavored brandy or any other fruit-flavored liquor. For a non-alcoholic version, use cherry syrup or the liquid from canned cherries. 2. Q: Can I use fresh cherries? A: Yes! Fresh cherries work wonderfully when in season. Just pit them and adjust the sugar to taste, as fresh cherries may be sweeter than canned or jarred ones. 3. Q: What type of cocoa powder is best? A: Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can also be used for a smoother, less acidic taste. 4. Q: Can I make the cake layers ahead of time? A: Absolutely! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. 5. Q: How do I store the cake? A: Black Forest Cake should be stored in the refrigerator, covered, to keep it fresh. It’s best consumed within 2–3 days. Frequently asked Questions Ingredints Explained Eggs (separated) This cake relies on whipped egg whites for lift instead of baking powder, which is what gives it that classic sponge-cake texture - light, springy, and airy. Cocoa powder Cocoa gives you pure chocolate flavor without heaviness. Combined with whipped eggs, it keeps the cake tender instead of dense. Instant espresso powder You won’t taste coffee here - it simply deepens the chocolate flavor. This is a small bakery trick that makes the cake taste more “chocolatey” without adding sweetness. Kirsch Kirsch is essential. It’s what turns chocolate cake with cherries into Black Forest cake . Its dry, cherry-forward flavor keeps the dessert from becoming cloying. Cherries Fresh or frozen both work beautifully. The key is letting them soak so they absorb the syrup and kirsch. Whipping cream This cake is traditionally filled with real whipped cream - not buttercream. It keeps everything light and lets the chocolate and cherries shine. Ingredients For the Chocolate Sponge Cake 95 g (¾ cup) all-purpose flour Just enough structure without weighing the cake down. 40 g (½ cup) cocoa powder Use a good-quality unsweetened cocoa for the best chocolate flavor. 1 tsp instant espresso powder (optional but recommended) Deepens the chocolate flavor without adding any coffee taste. 1.5 g (¼ tsp) salt Balances the sweetness and sharpens the cocoa. 6 eggs, separated Whipped egg whites give this cake its classic light, airy texture. 200 g (1 cup) granulated sugar Divided between the yolks and whites for structure and stability. 5 g (1 tsp) vanilla extract Adds warmth and rounds out the chocolate. For the Kirsch-Soaked Cherries 150 g (1 cup) pitted cherries Fresh or frozen both work well. 50 g (¼ cup) granulated sugar 60 ml (¼ cup) water 30 ml (2 tbsp) kirsch Essential for classic Black Forest flavor. Pinch of salt A small detail that makes the cherries taste brighter and more balanced. For the Whipped Cream Filling 600 ml (2½ cups) whipping cream Use cold cream so it whips easily. 30 g (4 tbsp) icing sugar Lightly sweetens without overpowering. 30 ml (2 tbsp) kirsch Keeps the flavor consistent throughout the cake. NEWSLETTER SIGN-UP Preparation Preheat oven to 350F You will need four medium sized mixing bowls and a medium saucepan to prepare your ingredients. Use two of the bowls to separate your egg whites from your egg yolks. To the egg yolks add 1/2 cup of the granulated sugar. With a hand mixer, beat until you have a smooth and creamy butter-yellow mixture. Add in the vanilla and make sure everything is well incorporated. Make sure to properly clean your beaters before beating your egg whites. If not, they may not give you the nice fluffy texture you desire. Beat your egg whites until they form soft peaks. Add in the remaining 1/2 cup of sugar and mix until well blended. Take your egg white mixture and with a rubber spatula, gently fold it into your egg yolks. You want to do it slowly so that you keep the mixture light and fluffy. In the third bowl, sift together the flour, cocoa powder and salt, making sure to get rid of any lumps. Slowly fold the flour mixture into the egg mixture using the same rubber spatula until everything is well incorporated. Next prepare two 8-9" round baking pans by rubbing some butter all over. Don't forget the sides! I like to use a piece of paper towel for this or just tear off a small bit of the foil paper from your butter stick. Add some flour and tap it around your pans so that all is nicely coated (but not clumped). I like to turn my pans upside down and give the backs a good tap to be sure I get rid of any excess. Fill each pan with equal amounts of batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 5 minutes and transfer cakes to a wire cooling rack. In the meantime, prepare your cherry syrup and whipping cream. In a medium sauce pan, add 1/4 cup water and 1/4 cup granulated sugar. On low heat, stir until the sugar is dissolved ( you'll know when you do not see any more of the sugar granules). Remove the mixture from the heat and stir in the 2 tablespoons of Kirsch and the pitted cherries. Let this mixture stand for about 30 minutes so that it cools down and the cherries can soak up the flavors. In the meantime, make your whipped cream. Use the hand mixer to beat the whipping cream into stiff peaks in the forth bowl. Add the icing sugar and kirsch, and mix some more until everything is well incorporated. Now it is time to build your cake! Once the cakes are cooled, brush a thin layer of the cherry syrup over the the top of the bottom cake layer. Next, evenly spread half the whipping cream over top. Next, arrange a layer of cherries over the whipping cream. This will be the center of the cake, so do not be shy with how many cherries you put. Just remember to keep some for the top. How many to keep for decorating is up to you. Once you have a nice layer of cherries, place the second layer of cake overtop and brush with cherry syrup. Decorate the top of the cake with the remaining whipped cream and cherries. I decided to pipe the whipped cream on the top layer, but spreading it will give an equally nice look. You can also sprinkle some chocolate over top if you desire. Serve and enjoy!! Recipe Card Chef's Notes Fold slowly and gently — rushing deflates the batter Sift the cocoa and flour to avoid dense pockets Let the cherry mixture cool fully before assembling Don’t overwhip the cream — stop as soon as it holds its shape Brush the cake lightly with syrup, not heavily Storage Tips Refrigerator: Store covered for up to 2 days . The flavors actually improve overnight. Make ahead: You can bake the cake layers a day in advance and store them wrapped at room temperature. Freezing: Freeze unfrosted cake layers only. Thaw fully before assembling. Because it’s cream-based, this cake is best enjoyed fresh - and honestly, it rarely lasts long anyway. Recipe Card RECIPE VIDEO Newsletter SignUP

Deliciously tart cranberries with sweet candied pecans over a perfectly moist cinnamon coffee cake.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cranberry Pecan Turnover Cake Prep Time: 15 minutes Cook Time: 1 hour Serves: 10 Servings Jan 5, 2026 Last updated: This recipe may contain affiliate links About the Recipe If you’ve tried my Cranberry Orange Loaf or my Lemon Pistachio Bundt Cake , you already know I have a soft spot for bakes that strike the perfect balance of sweet, tart, and just a little nutty. This Cranberry Pecan Turnover Cake is no exception- and if you're a fan of my Cherry Chocolate Bundt , you’ll appreciate the rich contrast of juicy fruit and buttery richness here, too. This cake is a long-time favorite in my kitchen, passed down from a dear family friend and lovingly shared (and re-shared) over countless holiday gatherings. It’s the kind of recipe that surprises guests- moist, comforting, and just the right amount of indulgent. The tart cranberries pop against a sweet brown sugar-pecan topping, while the light cinnamon-scented cake brings it all together with cozy, brunch-perfect charm. Whether you serve it as a morning treat, a mid-afternoon nibble, or a dinner party dessert, this cake delivers every time- and it makes your home smell like a holiday hug. I can’t wait for you to fall in love with it the way I did. SKIP TO RECIPE CARD SKIP TO VIDEO Sweet + Tart Harmony : The juicy cranberries balance beautifully with the buttery pecans and light cinnamon flavor—never too sweet, always just right. Holiday-Worthy, Everyday Easy : Elegant enough for a holiday brunch, but simple enough to whip up on a quiet Sunday morning. Make-Ahead Friendly : This cake holds up beautifully for a couple of days, making it a great choice for gifting or prepping ahead. Versatile with Add-Ins : You can easily swap in orange zest, chocolate chips, or a splash of almond extract to make it your own. That Buttery Topping! : The brown sugar pecan topping caramelizes slightly as it bakes, creating a sticky, crunchy layer that’s downright addictive. What You'll Love Can I use frozen cranberries? Yes! No need to thaw them—just toss them in frozen. They bake up beautifully and add the perfect burst of tartness. What if I don’t have pecans? Walnuts or almonds work well too, or you can skip the nuts entirely if needed. You’ll still get a deliciously moist cake with a gorgeous topping. Can I make this ahead of time? Absolutely. This cake keeps well at room temperature for up to 2 days when wrapped tightly. You can also refrigerate it for longer storage—just bring it to room temperature before serving. Can I bake this in a different pan? Yes. While the recipe is designed for a standard 8x8-inch square or similar turnover-style pan, you can also bake it in a round cake pan or even a loaf pan—just keep an eye on the bake time and test for doneness with a toothpick. Is this cake freezer-friendly? Yes! Slice and wrap individual pieces in parchment and freeze in an airtight container. Warm them slightly in the oven or microwave before serving for best texture. Frequently asked Questions Ingredints Explained The Cake Batter Sour cream Adds moisture and tenderness, keeping the crumb soft even days later. Butter and sugar Creamed together to create structure and richness without heaviness. Cinnamon Just enough to warm things up without overpowering the fruit. The Topping Brown sugar and butter Melt together to create a caramel-like base once inverted. Cranberries Tart and vibrant, they soften as they bake while holding their shape. Pecans Nutty and buttery, they add texture and balance to the fruit. Ingredients Cake Batter ½ cup unsalted butter, softened (113 g) ¾ cup granulated sugar (150 g) 2 large eggs 1 tsp vanilla extract (5 ml) 1½ cups all-purpose flour (190 g) 1½ tsp baking powder (6 g) 1 tsp baking soda (5 g) ½ tsp ground cinnamon (1.5 g) ¼ tsp salt (1.5 g) 1 cup sour cream (240 g) Cranberry Pecan Topping ⅔ cup brown sugar, packed (130 g) ⅓ cup unsalted butter (75 g) ¼ tsp ground cinnamon (0.75 g) 1¼ cups cranberries, fresh or frozen (125 g) ½ cup chopped pecans (60 g NEWSLETTER SIGN-UP Preparation Preheat oven to 350F . In a saucepan combine the sugar, butter and cinnamon and bring to a boil over medium heat. Remove from heat and stir in the cranberries and chopped pecans. To make the cake batter, in a medium bowl, first cream together the butter and sugar until fluffy. Add in the eggs one at a time until creamy and mix in the vanilla. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Combine all the ingredients by alternating mixing in the flour mixture and the sour cream into the butter mixture. Keep mixing until you have a smooth and creamy batter. Prepare an 8-9" spring form by greasing it with butter and a very light coating of flour (alternatively a non-stick baking spray will do). Pour in the cranberry-pecan mixture and press it down in an even layer onto the bottom. Top it with the batter mixture. Place the spring pan onto a cookie sheet (incase any of the cranberry juices run out of the spring form) and put into the oven to bake for one hour or until tooth pick inserted in center of the cake comes out clean. Let the cake cool in the spring form for 10 minutes and then invert it onto your serving dish. Serve and enjoy! Recipe Card Chef's Notes Grease the pan generously to prevent sticking Invert the cake while still warm, not fully cooled Don’t overmix once the flour is added A springform pan makes unmolding much easier Storage Tips Store covered at room temperature for 1 day , or refrigerate for up to 3 days . Recipe Card RECIPE VIDEO Newsletter SignUP

This sweet buttery homemade bread has a dense crispy crust and a soft and sweet chewy center.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Three Kings Bread (Dreikönigskuchen) Prep Time: 15 minutes + rise time Cook Time: 25-30 Minutes Serves: 6-8 Servings Jan 5, 2026 Last updated: This recipe may contain affiliate links About the Recipe Although I didn’t grow up in an overly religious household, we still marked many traditional Swiss holidays—more for the joy of the ritual and family connection than for religious reasons. Three Kings Day (or Dreikönigstag ) , celebrated every January 6th, was one of those traditions I looked forward to all year. The highlight? A sweet, golden loaf—somewhere between a soft Zopf and a cluster of pillowy Weggli buns—shaped into a crown and dusted with pearl sugar. Hidden inside one of the buns was a small surprise—a coin or figurine—and whoever found it got to wear the paper crown and be royalty for the day. Of course, we kids would poke the bottoms of all the buns before eating, just to increase our chances of “winning” (a trick I still pretend not to notice when my own kids do it now). In many ways, it reminded me of other Swiss breads we’d make during the year—like Zopf on lazy Sunday mornings or Grittibänz in December, shaped like little bread people for St. Nicholas Day. All three are made from similar doughs—soft, yeasted, slightly sweet—but each has its own moment to shine. And this one was all about the fun of surprise and celebration. These days, we don’t always wait for January 6th. The bread is too good to save for just once a year. Whether it’s for brunch with friends or a cozy winter breakfast, this crown-shaped loaf brings a little magic to the table—especially when someone finds the hidden “treasure.” If you’ve never made Three Kings Bread before, it’s easier than it looks and so rewarding. And if your household is anything like mine, that paper crown might stick around long after the last bun is gone. SKIP TO RECIPE CARD SKIP TO VIDEO Fun for Everyone: The tradition of hiding a figurine or coin makes this bread more than just food—it’s an event! Watch the excitement as everyone tries to find the surprise. Soft and Fluffy Texture: This sweet bread is perfectly tender with just the right amount of sweetness. Customizable: Don’t like raisins? Swap them for chocolate chips or skip them entirely. You can also experiment with adding citrus zest or spices for extra flavor. Versatile: While it’s traditionally served for Three Kings Day, this bread is also fantastic for weekend brunches or special occasions. Beautiful Presentation: The flower-like shape and pearl sugar topping make it look as good as it tastes. Add a paper crown for a festive touch! What You'll Love Can I use instant yeast instead of dry yeast? Yes, you can substitute instant yeast for dry yeast in the same quantity (20g or 2 tablespoons). Since instant yeast doesn’t require proofing, you can mix it directly with the dry ingredients. What can I use if I don’t have pearl sugar? You can use coarse sugar, crushed sugar cubes, or sprinkle with your favorite nuts. The bread will still be delicious without the decorative sugar. Can I make this bread ahead of time? Yes! You can prepare the dough the night before, let it rise, then refrigerate it. Allow the dough to come to room temperature before baking. Alternatively, you can bake it, then reheat gently before serving. What if I don’t have a small figurine or coin? You can get creative! Use a shelled almond, a dried bean, or any oven-safe trinket. Just make sure to let everyone know there’s a surprise hidden inside. Can I freeze this bread? Absolutely. Once baked, let the bread cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and warm before serving. How do I know if my milk is warm enough? The milk should be warm to the touch but not hot, around 100–110°F (37–43°C). Too hot, and it could kill the yeast. Frequently asked Questions Ingredints Explained Flour : All-purpose keeps the crumb tender and light Milk + Butter : This is what gives the bread its richness and softness Sugar : Just enough to make it sweet, but not cake-like Yeast : Active dry yeast gives a steady, reliable rise Egg : Adds structure and richness Pearl Sugar : Traditional, but optional — it adds crunch and sparkle Ingredients Bread: 500g All-Purpose Flour (4 cups) 100g Granulated Sugar (½ cup) 1 teaspoon Salt (1 teaspoon) 60g Unsalted Butter (softened) (4 tablespoons or ½ stick) 20g Dry Yeast (2 tablespoons) 225ml Milk (warmed) (1 cup) 1 Egg For Decorating: 1 Egg 1 tablespoon Water 1 teaspoon Sugar Pearl Sugar (as needed) Paper Crown (optional, for fun) For Hiding: Small Bakeable Figurine Coin (wrapped in Aluminum Foil) Almond or other nut NEWSLETTER SIGN-UP Preparation This recipe is easy to put together. All you will need is two mixing bowls a lined baking sheet a pastry brush and some patience. Wet and Dry Ingredients Here are the Step-By-Step Instructions on how to make Three Kings Bread: Prepare your yeast: In one bowl, warm your milk so that it is warm to the touch but not hot. To it, mix in your yeast. I also like to take a big pinch of sugar and mix it in as well. The sugar helps activate the yeast. Mix well and let the yeast mixture sit for a few minutes until it starts to for a bubbly film at the top ( 15 minutes or so). Combine the dry ingredients: In the second bowl, mix together your flour, sugar and salt. Adding the butter and egg to the yeast mixture. Mix yeast, butter and egg: Once the yeast has started activating (you will be able to tell when it has a forthy layer at the top) use a hand mixer to mix in your softened butter and egg. Beat until you have a smooth mixture and everything is well incorporated. Making the dough: Make a well in the center of your flour mixture (like a volcano) and pour your wet ingredients into the center. Knead the dough: I always like to do, this is the part of the recipe that might feel a little messy to some, but I find it so satisfying. Use your hands to knead and incorporate everything together until you have formed your dough. (If you own a stand mixer, you can use this aswell). To knead by hand, take a portion of the dough and press it down with the heel of your hand to flatten it. Fold the dough in half, and then press it down again with the heel of your hand. Repeat this process for about 10 minutes or until the dough becomes smooth and elastic. Make sure to scrape any bits from the sides of the bowl so that you have captured all the wet and all the dry ingredients and that they are well blended. If you find the dough too dry or if it is not coming together easily, add in a little more warmed milk until you have a smooth dough. Let the dough rest and rise: Now cover your bowl with cling wrap or a lightly dampened kitchen towel and let the dough sit for about 45 minutes - 1 hour until it has risen. (You want to make sure that it is covered so that it does not dry out whilst in the rising process). Dough that has risen. Forming the bread: Flour your work surface. Once the dough has risen, remove the dough from the mixing bowl and divide it into 6 pieces with one portion being slightly bigger than the rest (for the center ball). With the help of a bit of flour roll each piece into a round shape roughly the size of a tennis ball. Hiding the treasure: Prepare your secret treasure that you plan on hiding within one of the buns. I usually use a penny and wrap it in tin foil or an alamond. However, you can find little bakeable figurines online especially for this purpose. Use your finger to poke a hole halfway through a bun and put the treasure inside. Seal the hole up all the way and make sure to disguise it as best you can so that it is not obvious where the treasure is hidden. Brush the prepared dough balls with egg wash before baking to acheive a golden finish. Prepare to bake: Next, lay out your buns on a lined baking sheet so that they form a flower. One larger ball in the center and the 6 remaining around. It is ok if the balls that frame the sides do not touch one another, they will poof up during the baking process. Cover and let sit for another 30 minutes . Preheat the oven: In the meantime preheat your oven to 375F and prepare your egg wash. Leave enough space between the balls to allow for more rise when baking. Egg wash for a golden finish: To make your egg wash mix together the egg, water and sugar. When your bread has risen for the second time, use a pastry brush to paint the egg wash onto the surface of your dough. This will give it that nice shiny golden finish. Decorate and Bake: Sprinkle some pearl sugar or raisins on top and pop it in the oven. Bake for 25-30 minutes or until crust is hard and golden and a toothpick inserted into center comes out clean. Sometimes a difficult decision. Which piece to choose! Decorate with a crown and enjoy the fun! Remember, choose wisely ;) If you enjoyed making this homemade bread recipe, you may also enjoy: Zopf (traditional Swiss braided bread) Weggli (Swiss milk rolls) Brioche Recipe Card Chef's Notes The dough should feel soft and elastic , not stiff Seal the hidden treasure really well so it doesn’t peek out while baking If the buns spread unevenly, that’s normal - it adds character Let it cool slightly before pulling it apart so the crumb sets Storage Tips Warm, pulled apart at the table With butter, jam, or honey Alongside coffee or hot chocolate Or as part of a brunch spread with fruit and yogurt Recipe Card RECIPE VIDEO Newsletter SignUP

Braided with a golden crust this delicious butter bread is a Swiss Sunday favorite!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Zopf (Swiss Braided Bread) Prep Time: 1 Hour Cook Time: 45 Minutes Serves: 8-10 Servings Jan 4, 2026 Last updated: This recipe may contain affiliate links About the Recipe Growing up in a Swiss household, weekends often began with the gentle sound of classical music drifting through the house and the warm, buttery scent of freshly baked Zopf . This braided bread—also known as Butterzopf —is a beloved staple across Switzerland, especially on Sundays or holiday mornings. With its glossy, golden crust and soft, pillowy interior, it’s perfect whether slathered in jam and honey or paired with cheese and sliced meats. Like Grittibänz (those charming bread people we shaped each year for St. Nicholas Day), Dreikönigskuchen (Three Kings Bread), or the simple comfort of Weggli (Swiss milk buns), Zopf captures everything I love about Swiss baking: humble ingredients, a bit of hands-on shaping, and the joy of sharing something warm with family and friends. This version leans savory—there’s no sugar in the dough—but you can easily sweeten it up to your taste. The most "challenging" part? That braid. To this day, I still get it wrong more often than not. But honestly? I never mind. The loaf always looks beautiful in its own way, and the flavor never disappoints. It’s a true taste of Switzerland—and one I hope you’ll fall in love with too. SKIP TO RECIPE CARD SKIP TO VIDEO Traditional Swiss Delight : Zopf is a staple of Swiss cuisine, perfect for breakfast, brunch, or even alongside hearty soups. Soft and Buttery Texture : The addition of butter and milk creates a tender crumb that's hard to resist. Beginner-Friendly Braiding : Learn the classic braiding technique with a step-by-step guide, making it easier than you think! Versatile Use : Enjoy it plain, with jam, or as the base for a decadent French toast. Homemade Elegance : Impress your family and friends with this beautifully braided loaf that’s as stunning as it is delicious. What You'll Love 1. Can I use instant yeast instead of active dry yeast? Yes, you can! Simply use the same amount, but you can skip the step of dissolving the yeast in warm milk as instant yeast can be mixed directly into the flour. 2. Can I make this dough ahead of time? Absolutely. After the first rise, you can refrigerate the dough overnight. Allow it to come to room temperature and rise slightly before braiding and baking. 3. What can I substitute for the egg in the dough or egg wash? For the dough, you can use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water). For the egg wash, use a mixture of milk and a pinch of sugar for a shiny crust. 4. Why is my Zopf not rising properly? This could be due to old yeast, milk that was too hot (killing the yeast), or a cold kitchen. Make sure your yeast is fresh and that your milk is warm, not hot (about 100°F/38°C). 5. Can I add sweet or savory fillings to my Zopf? While traditional Zopf is unfilled, you can experiment! Try spreading Nutella, cinnamon sugar, or herbs and cheese before braiding for a twist on the classic. 6. How do I achieve a perfect golden crust? Make sure your oven is preheated properly, and don’t skip the egg wash. For an extra golden color, apply the egg wash twice – once before baking and again halfway through. 7. How should I store Zopf? Store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months; just thaw and reheat before serving. 8. What makes Zopf different from challah? While both are braided breads, Zopf uses milk and butter, giving it a richer, softer texture, whereas challah is typically dairy-free. 9. Can I make this recipe without braiding? Of course! You can shape it into a simple loaf or divide it into rolls if braiding feels too complicated. 10. What should I serve with Zopf? It’s delicious with butter, honey, or fruit preserves. For a savory option, pair it with cheeses and smoked meats. Frequently asked Questions Ingredints Explained Flour : All-purpose flour keeps the crumb soft and tender, exactly what you want in a Zopf Milk : Adds richness and softness to the dough Butter : This is where the flavor comes from — don’t skimp Egg : Helps with structure and gives the crumb that lovely, fluffy texture Yeast : Active dry yeast works beautifully here and gives a steady rise Salt : Essential for flavor, especially since the dough isn’t sweet Ingredients Dough Ingredients 375 g all-purpose flour (3 cups) 10.5 g active dry yeast (3 ½ tsp) 300 ml warm milk (1 ¼ cups) 9 g salt (1 ¾ tsp) 60 g unsalted butter, softened (¼ cup) 1 large egg Egg Wash 1 large egg 45 ml water (3 tbsp) pinch of salt pinch of sugar NEWSLETTER SIGN-UP Preparation Step 1 In a large bowl, sift together flour and salt. Step 2 Warm the milk slightly either in a saucepan on the stove or in a microwaveable bowl. You want it warm to the touch, but not hot. Stir in yeast. Let this mixture sit for a few minutes to allow the yeast to start activating. Add in the egg and mix well. Step 3 Create a small well in the center of the flour mixture. Add in the softened butter and slowly pour in the warmed milk and egg mixture. This is where I go in with my hands right away. It is messy at first, but I like to hand knead my dough. If you prefer you can also use a stand mixer with the dough attachment. Knead or mix until combined. (If the dough still feels very sticky and is really clinging to your fingers, add a little bit more flour). When you have a nice ball of dough, cover with a kitchen towel and let sit for about an hour or until dough has doubled in size. Step 4 Once the dough has doubled, preheat oven to 380F . Split dough into two equal parts. (This is where the braiding fun begins). Lightly flour your work surface to prevent dough from sticking. By hand, roll each piece of dough into a long snake about 60-70cm long (2-2 1/2ft). Set one vertically and cross the other one over horizontally. Follow the steps below for braiding the 4 strands. (If you get mixed up, like I always do, don't worry, make whatever "braid" you can, tuck in the ends, et voila)! Step 5 Prepare egg wash by mixing together egg, water, salt and sugar. Transfer the Zopf to a lined baking sheet and brush with egg mixture. Bake for 45 mins or until crust is hard and golden. (You can also tap your middle finger against it, if it sounds hollow, you're good to go)! Recipe Card Chef's Notes If you want a slightly sweeter Zopf, add 1–2 tablespoons of sugar to the dough For extra shine, brush with egg wash twice - once before baking, once halfway through If your braid starts to separate in the oven, don’t worry - that’s normal Always let it cool at least a bit before cutting, or the crumb can compress Storage Tips Keeps well at room temperature for 1–2 days , wrapped in a cloth or bag Can be frozen once baked - slice first for easy thawing Makes excellent toast on day two Recipe Card RECIPE VIDEO Newsletter SignUP

A traditional Swiss dish, this tart has a delicate flaky butter crust filled with juicy apples, a touch of hazelnuts and sweet creamy custard.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Apple Tart ( Apfelwahe ) Prep Time: 15 minutes Cook Time: 40 minutes Serves: 8-10 Servings Jan 4, 2026 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever fallen in love with the cozy aroma of apples baking in the oven, Apfelwähe is the kind of Swiss comfort food you need in your life. Think of it as the elegant cousin to my rustic Baked Apples , or the more structured sibling to my Apple Hazelnut Galette —but still incredibly simple, homey, and full of charm. Wähe (pronounced “veh”) is a type of Swiss tart made with a single crust and a light custard filling, often topped with seasonal fruit or vegetables. This traditional apple version features a buttery, flaky crust filled with tender apples and a creamy custard that gently sets as it bakes, giving each bite a perfect balance of texture and sweetness. In Switzerland, Apfelwähe is a staple—often served warm from the oven, sometimes plain, sometimes with whipped cream or even yogurt for an afternoon pick-me-up. Growing up, it was one of those recipes that marked the change of seasons in our home, much like my weekend batches of Swiss Apple Pancakes now do for my own family. Whether you serve it on a Sunday afternoon or bring it to your next fall gathering, this tart is pure, nostalgic goodness with a touch of elegance. And the best part? It’s incredibly easy to make with ingredients you probably already have on hand. SKIP TO RECIPE CARD SKIP TO VIDEO Swiss comfort in every bite – With a flaky crust, tender apples, and a silky custard, this tart is a cozy classic that feels like home. Simple, rustic, and elegant – It looks beautiful on the table, but it’s not fussy or complicated to make. Perfect for any time of day – Enjoy a slice for brunch, as an afternoon treat with tea, or dressed up with whipped cream for dessert. Customizable – You can use your favorite apple variety, and even swap the custard for cream or yogurt if you prefer. A taste of tradition – This recipe is rooted in Swiss heritage and is a lovely way to share a cultural classic. What You'll Love What is Wähe exactly? Wähe is a traditional Swiss single-crust tart, typically filled with fruit or vegetables and finished with a light custard. It can be sweet or savory, and it’s a staple in Swiss households. What kind of apples should I use? Use firm, slightly tart apples like Cortland, Granny Smith, or Gala. They hold up well during baking and balance the sweetness of the custard. Can I make this ahead of time? Yes! Apfelwähe can be baked a day in advance. Let it cool completely and store it in the fridge. Bring it to room temperature or gently reheat before serving. Do I need to blind-bake the crust? Not for this recipe. The custard and apples bake gently enough that the crust will cook through. If you want an extra-crispy base, you can blind-bake for 8–10 minutes before adding the filling. How do I serve it? Serve it warm or room temp. It’s lovely with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of thick yogurt. Can I make it dairy-free? You can substitute the cream with a dairy-free alternative like coconut milk or almond cream, and use a vegan crust if needed. Frequently asked Questions Ingredints Explained Apples: Use firm apples that hold their shape (Honeycrisp, Cortland, Gala, or Granny Smith). Soft apples tend to collapse too much. Hazelnut meal: This is classic in Swiss baking. It absorbs moisture, adds flavor, and keeps the crust from getting soggy. Cream + eggs: The custard should barely set — think soft, sliceable, and creamy. Single crust: No top crust here. Wähe is all about letting the filling shine. Ingredients For the Crust: 160g all-purpose flour (1¼ cups + 2 tbsp) 115g unsalted butter, cold and cubed (½ cup) ½ tsp salt 60–120ml cold water (¼–½ cup), as needed For the Custard Filling: 240ml heavy cream (1 cup) 2 eggs 50g granulated sugar (4 tbsp), plus 25g (2 tbsp) for sprinkling Pinch of salt 50g hazelnut meal (½ cup), plus 12g (2 tbsp) for sprinkling For the Fruit Filling: 2–3 apples (depending on size), peeled and either thinly sliced or coarsely shredded NEWSLETTER SIGN-UP Preparation Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold. Apple is definitely one of my family's favorite kinds and I make it multiple times a year. The dough you will be using is so versatile, I use it for most of my pies and tarts. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. Preparing the pie crust. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball. Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour. Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish. Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve. Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut. Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2-4 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, slice your apples into 1 cm big slices (or grate using a large cut) and place into the pie shell. If you have sliced your apples, you can choose to arrange them in a neat pattern before pouring the custard in, or simply scatter them in a more rustic fashion, either way works. If you have decided to shred them, simply spread in an even layer over the bottom of your pie dough. Prepare your custard filling . In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal. Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the apples. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and the apples have browned lightly. Let cool for a minimum of 1 hour before serving. As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days. Recipe Card Chef's Notes Don’t overfill the custard — it should just cover the apples. If your apples are very juicy, grate them and lightly squeeze excess moisture out. Chill the dough properly — it makes rolling and baking easier. Let it rest after baking. Wähe always tastes better once it settles. Storage Tips Store covered at room temperature for 1 day , or refrigerate up to 3 days . Bring to room temperature before serving for best texture. This tart is ideal for making ahead — it actually improves after resting. Recipe Card RECIPE VIDEO Newsletter SignUP