With a chocolate waffer crust and a decadent chocolate mousse filling, this cake is the any chocolate lovers dessert dream.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Mousse Tart Prep Time: 20 minutes Cook Time: 10 minutes Serves: 8-10 Servings Jan 4, 2026 Last updated: This recipe may contain affiliate links About the Recipe f you're a chocolate lover (or just chocolate curious ), you're going to want to bookmark this one. This Chocolate Mousse Tart —though honestly, it walks the line between a tart and a cake—is the kind of dessert that feels both rich and elegant without any of the fussy prep. A buttery chocolate crust cradles a luscious, airy mousse that melts with every bite. It's simple, indulgent, and guaranteed to impress. If you’ve tried my Chocolate Truffle Tart , then you already know how good a chocolate-on-chocolate moment can be. Or maybe you fell in love with the silky layers of my Chocolate Mousse recipe, or the bold depth of my Cherry Chocolate Bundt Cake . This tart brings that same rich cocoa energy, but with a crisp crust that gives just the right amount of texture. Whether you serve it at a dinner party or sneak a slice from the fridge in your pajamas (you know I don't judge), this one’s a keeper. Let’s make it. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate on chocolate bliss – A buttery chocolate crust + velvety mousse = pure dessert magic. No-bake filling – The mousse sets up beautifully without turning on the oven. Elegant but easy – It looks fancy but is super simple to make with everyday ingredients. Versatile for any occasion – Perfect for holidays, dinner parties, or a cozy night in. Make-ahead friendly – Chill it in advance and let it shine when you’re ready to serve. What You'll Love Can I use a different type of chocolate? Yes! You can use dark or milk chocolate instead of semi-sweet, just keep in mind it will affect the sweetness and intensity of the mousse. Can I make it ahead of time? Absolutely. This tart is best when chilled for at least 4 hours, so it’s a great make-ahead dessert. You can even prep it the day before. Do I need a tart pan? A tart pan with a removable bottom makes for a beautiful presentation, but you can also use a pie plate or even a springform pan. Can I make this gluten-free? Yes, just use gluten-free chocolate cookies for the crust and double-check your chocolate chips to ensure they’re gluten-free. What toppings work best? Fresh berries, a dusting of cocoa or powdered sugar, chocolate curls, or even a dollop of whipped cream all pair beautifully. How do I store leftovers? Keep it refrigerated in an airtight container. It will stay fresh for up to 3–4 days (if it lasts that long!). Frequently asked Questions Ingredints Explained Chocolate cookie crumbs – These form the base and give you structure without needing pastry dough. Semi-sweet chocolate – Provides depth without tipping into bitterness. Use something you enjoy eating. Heavy cream – Essential for both the ganache-style base and the whipped mousse texture. Powdered sugar – Dissolves easily into the whipped cream for a smooth finish. Vanilla – Softens and rounds out the chocolate flavor. Ingredients Chocolate Crust: 180g chocolate cookie crumbs (about 1 ½ cups ) 50g granulated sugar (about ¼ cup ) 115g unsalted butter, melted (about ½ cup ) Chocolate Mousse Filling: 340g semi-sweet chocolate chips (about 2 cups ) 360ml heavy cream (about 1 ½ cups ) 30g powdered sugar (about ¼ cup ) 1 tsp vanilla extract For the Topping: Fresh berries (strawberries, raspberries, or blueberries), for garnish Powdered sugar, for dusting (optional) NEWSLETTER SIGN-UP Preparation This rich and indulgent chocolate mousse tart with a crunchy chocolate crust and fresh berries on top is sure to be a crowd-pleaser at any special occasion or dessert table. For the Chocolate Crust: Preheat your oven to 350°F (175°C) . In a food processor, pulse the chocolate cookie crumbs and granulated sugar until finely ground. Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust in the preheated oven for 10 minutes . Remove and let it cool completely. For the Chocolate Mousse Filling: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth. (Alternatively, you can melt the chocolate using a double boiler). In a separate saucepan, heat 1/2 cup of heavy cream over low heat until it's hot but not boiling. Remove it from the heat. Pour the hot cream over the melted chocolate and whisk until smooth and well combined. Allow this mixture to cool to room temperature. In a separate mixing bowl, whip the remaining 1 cup of heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well incorporated. Be careful not to deflate the whipped cream; fold gently. Assembling the Chocolate Mousse Tart: Pour the chocolate mousse filling into the cooled chocolate crust, spreading it evenly. Refrigerate the tart for at least 2-3 hours , or until the mousse is set. Before serving, garnish the tart with fresh berries of your choice. Optionally, dust the top of the tart with powdered sugar for an extra touch of sweetness. Slice and serve your delicious homemade Chocolate Mousse Tart. Enjoy! Recipe Card Chef's Notes Let the chocolate mixture cool fully before folding in the whipped cream — warm chocolate will deflate the mousse Use good-quality chocolate since it’s the main flavor here Fold gently and slowly; you’re preserving air, not mixing batter Chill longer than you think you need — overnight gives the best texture and cleanest cuts Wipe your knife between slices for bakery-style results Storage Tips Store the chocolate mousse tart covered in the fridge for up to 4 days It actually improves after a few hours as the mousse sets fully Ideal for making the day before serving I don’t recommend freezing — the mousse texture is best fresh Recipe Card RECIPE VIDEO Newsletter SignUP

This Swiss pie from the Alps is a delicious combination of buttery pie crust filled with a sweet caramel nut mixture. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Nusstorte (Swiss Nut Tart) Prep Time: 15 Minutes Cook Time: 1h15 minutes Serves: 10-12 Servings Jan 3, 2026 Last updated: This recipe may contain affiliate links About the Recipe I’m so excited to share one of my all-time favorite Swiss desserts: Nusstorte —a nut-filled tart that's rich, buttery, sticky, chewy, and completely unforgettable. If you’ve tried my Hazelnut Croissants , Honey Nut Macarons , or even my humble Nussmakronen , then you already know I have a soft spot for nutty desserts. But this one? This is the queen of them all. Nusstorte (which literally means “nut tart”) is a beloved classic from Switzerland, traditionally made with a shortcrust base and a luscious filling of caramelized nuts, honey, and butter. Growing up in Canada but born in Switzerland, food was one of the main ways we stayed connected to our roots. My mom, an incredible cook, filled our table with Swiss home-cooked meals, but there were certain treats—like Nusstorte—that only made appearances when someone brought one back from a trip or sent it in the mail. I can still remember how carefully we’d divide it up, each of us savoring our small slice like gold. It was so good I dreamed of having a whole tart to myself—and that’s when I decided I’d have to learn to make it. And honestly? I’m glad I did. Because now, this recipe brings that same joy to my kitchen, with a bit of my own twist. The crust is golden and crisp, while the filling is sweet and gooey, packed with buttery nuts and just enough chew to make you slow down for every bite. Whether you enjoy it as a holiday dessert, a Sunday treat, or something to gift to someone special, this Nusstorte is a little slice of Swiss comfort—and I hope it becomes one of your favorites too. SKIP TO RECIPE CARD SKIP TO VIDEO Rich, Caramelized Filling : The caramelized walnut filling is decadent and nutty, creating a satisfying, flavorful bite that’s both sweet and slightly earthy. Perfect for Celebrations and Gifting : This tart is a traditional Swiss treat that’s often enjoyed for special occasions, making it a unique and thoughtful gift or centerpiece for gatherings. Long Shelf Life : Engadiner Nusstorte stays fresh for days, making it a great make-ahead dessert that gets even better with time as the flavors meld. Delicate, Buttery Crust : The tender, buttery crust pairs beautifully with the rich filling, offering a balanced contrast in texture that enhances each bite. Authentic Taste of Switzerland : Engadiner Nusstorte brings a traditional Swiss flavor profile to the table, letting you experience a taste of the Alps from home. Versatile Serving Options : Enjoy it plain, with a dusting of powdered sugar, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch. What You'll Love What is Engadiner Nusstorte? Engadiner Nusstorte is a traditional Swiss nut tart from the Engadine region, filled with caramelized walnuts encased in a buttery, pastry crust. It’s known for its rich flavor and unique texture. Can I use other nuts instead of walnuts? Walnuts are traditional in this tart and provide a rich, slightly bitter taste that complements the caramel. However, you can substitute with pecans or hazelnuts (which I do because I prefer it), although the flavor will vary slightly from the walnut version. How should I store Engadiner Nusstorte? This tart can be stored at room temperature in an airtight container for up to a week. It also freezes well, allowing you to enjoy it over a longer period—just thaw before serving. Can I make the tart crust with store-bought dough? Yes, a store-bought shortcrust pastry can be used to save time. However, homemade crust is traditional and adds to the authenticity of the tart. Is Engadiner Nusstorte best served warm or cold? Engadiner Nusstorte is typically served at room temperature, allowing the caramel and nuts to set and creating a perfect slice. You can also enjoy it slightly warm with a dollop of whipped cream. Frequently asked Questions Ingredints Explained For the Dough Pastry Flour Gives a delicate, tender, bakery-style crust. All-purpose flour works too, just slightly firmer. Unsalted Butter Softened so it blends smoothly with the sugar. Adds richness and flakiness. Sugar Sweetens the dough and helps browning. Salt Balances sweetness and enhances flavor. Maple Syrup A tiny touch that adds depth and moisture. Eggs Bind the dough and enrich the pastry. For the Filling Mixed Nuts Traditionally, hazelnuts, sometimes almonds - but pecans add incredible warmth. Roughly chop for texture. Sugar + Water Cooked until golden to form the base of the caramel. Butter Makes the caramel silky and rich. Maple Syrup + Honey A deeply flavored twist that complements the nuts beautifully. Salt Balances sweetness and enhances nuttiness. Egg Wash Helps the crust bake to a golden, glossy finish. Ingredients Dough 360g (3 cups) pastry flour 170g (¾ cup) unsalted butter, softened 100g (½ cup) granulated sugar 1g (¼ tsp) salt 5ml (1 tsp) maple syrup 2 large eggs Filling 360g (3 cups) mixed nuts (such as almonds, hazelnuts, pecans), roughly chopped 100g (½ cup) granulated sugar 15ml (1 tbsp) water 113g (½ cup) unsalted butter 1g (¼ tsp) salt 120ml (½ cup) maple syrup 120ml (½ cup) honey Egg Wash 1 large egg 15ml (1 tbsp) water 6g (½ tsp) sugar 1g (¼ tsp) salt NEWSLETTER SIGN-UP Preparation The making of this wonderful pie requires a few key steps, but believe me, they are all very worth the time. Start by mixing together the butter, sugar and salt in a large mixing bowl. Mix until you have a smooth creamy mixture. Add in the eggs and maple syrup. When all is well blended, kneed in the pastry flour one cup at a time. You can use All-Purpose flour if this is all you have, I just find the pastry flour makes the crust extra delicate and flaky. I like to use my hands to knead the dough. I find that there is something truly special about kneading dough by hand. While many people might prefer the convenience and speed of using a stand mixer, I believe that there are a number of benefits to the old-fashioned approach of using your own two hands to work the dough. First and foremost, kneading dough by hand allows you to really connect with the process of dough-making. There's a certain satisfaction that comes from feeling the dough beneath your fingers, gradually transforming from a sticky, shapeless mass into a smooth, elastic ball. In addition to being a satisfying experience, kneading dough by hand can also help you develop a deeper understanding of the dough itself. By feeling the texture of the dough as you work it, you can learn to recognize the right consistency and adjust your recipe accordingly. This level of intuition can be harder to achieve when relying on a machine to do the work for you. Once your dough is made. Place the dough in the fridge for a minimum of 1 hour . When your dough has almost completely chilled, you can prepare the pie filling. Heat your oven to 300F . Spread your nuts onto a baking sheet. Traditionally, this pie is made using walnuts. I personally have a bit of an allergy towards walnuts to I like to use a different mixture for my pie. I use one cup of each of the following: almonds, hazelnuts and pecans. You can keep it traditional or experiment and use whatever nuts you like. Roast the nuts in the oven for approximately 10 minutes . Remove the nuts from the oven and let cool until they are cool enough to handle (approximately 10 minutes ). Transfer nuts to a cutting board and roughly chop them. Place nuts into a large mixing bowl. Next, it is time to prepare the caramel filling. In a saucepan, heat the sugar and water over medium-high heat. Lightly stir mixture around to help dissolve the sugar crystals. Then once melted, do not stir too often, only give the pan a swirl from time to time letting the mixture caramelize. This is the part that gives the pie it's deep caramel flavor. You want the sugar to become a golden brown. Once you have achieved this, remove the mixture from the heat and add in your butter. Stir butter into the warm mixture until all the butter has melted. Add in the maple syrup and salt and put it back on the heat for approximately 5 minutes stirring often. When your golden syrup is ready, pour it over your nut mixture and mix well until all nuts are well coated. Pour in the honey and mix again. Now that your filling is prepared it is time to roll out your dough. Remove the dough from the fridge, place on a well floured surface and separate into two pieces. Make one slightly larger than the other as the larger one will be used for the bottom crust and the smaller for the top covering. Prepare your pie pan by greasing it lightly with butter and dusting it with flour so that the crust does not stick. I suggest using a deep pie dish as you want enough room for the filling. I like using a spring form because it is deep and I find it the easiest to remove the pie afterwards. Use a rolling pin to roll out the dough so that the larger one is the right size to cover the base and sides of your pie pan. The dough should be approximately 3-4mm thick. When the bottom of your pie shell is in place scoop the filling in and press it down so that it is nice and compact. Next roll out the smaller dough ball to create the pies cover. Pinch the sides together along to top edge. Decorate the top as you like. I like to poke the top with a fork in a few places, just to let steam have a chance to escape while baking. Heat the oven to 350F . And prepare your egg wash. Mix egg, water, sugar and salt in a small bowl. Use a pastry brush to brush the top of the pie with your egg wash. This will give the pie a nice golden crust. When your oven is at the right temperature, place your pie inside and bake for 1h-1h15 minutes . You will know when the pie is ready when the crust is golden. Remove the pie from the oven and let cool on a cooling rack. I like to let the pie cool completely before cutting into it, but if you are in a rush to try it I would say let it cool for a minimum of 30-40 minutes before serving. I really hope you enjoy this pie as much as I do! Let me know in the comments if you have tried it. Recipe Card Chef's Notes Don’t rush the caramel - let it reach a true golden-brown for deeper flavor Chill the dough at least 1 hour to prevent shrinking Use a deep pie dish or springform pan to hold all the filling When rolling, keep the dough 3–4 mm thick for best texture Press the filling down firmly so it bakes into a cohesive layer Let the tart cool fully before slicing - it sets as it cools Storage Tips Keeps 4–5 days at room temperature Refrigerates well for up to 1 week Freezes beautifully for up to 3 months Flavor improves on day 2 as the caramel settles Recipe Card RECIPE VIDEO Newsletter SignUP

Rich and moist flourless chocolate cake made with hazelnut meal and topped with a delicious chocolate buttercream frosting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Flourless Chocolate Hazelnut Cake Prep Time: 20 Minutes Cook Time: 30-35 minutes Serves: 8-10 Servings Jan 3, 2026 Last updated: This recipe may contain affiliate links About the Recipe If you're a chocolate lover, this cake is about to become your new obsession. Rich, dense, and intensely chocolatey, this flourless chocolate hazelnut cake is what I like to call the love child of a decadent chocolate truffle and a Nutella dream—minus the spread. Made with ground hazelnuts instead of flour, it's naturally gluten-free and full of that deep, nutty flavor that plays so well with dark chocolate. It's the kind of dessert that feels both indulgent and elegant, and it slices like a dream. This cake reminds me of everything I love about my Chocolate Mousse , my silky Chocolate Mousse Tart , and those irresistible Chocolate Hazelnut Macarons I shared a while back. Each one plays with the same rich flavors and creamy textures in their own way, but this cake might just be the boldest of the bunch. Topped with a velvety chocolate buttercream (because more chocolate is always a good idea), it becomes a show-stopping centerpiece for any celebration—or let’s be honest, just a cozy night in. Whether you're baking for guests or simply treating yourself, this cake delivers comfort and wow-factor in every bite. I hope you love it as much as I do. SKIP TO RECIPE CARD SKIP TO VIDEO Naturally Gluten-Free – Made with hazelnut flour instead of wheat, this cake is perfect for anyone avoiding gluten without compromising on texture or flavor. Rich & Fudgy – The cake has the indulgent texture of a chocolate truffle—dense, moist, and deeply satisfying. Nutella Vibes, But Better – The combo of dark chocolate and hazelnuts gives a grown-up twist to a nostalgic flavor. Make-Ahead Friendly – This cake actually tastes even better the next day as the flavors deepen and the texture sets. Elegant Yet Easy – No fancy layers or techniques required—just simple ingredients, a bit of mixing, and a lot of delicious payoff. What You'll Love Can I use almond flour instead of hazelnut flour? Yes! The texture will remain similar, but you’ll lose the hazelnut flavor. If you do swap it, consider adding a touch of almond extract to complement the chocolate. How do I know when the cake is done baking? The edges should look set and pull slightly from the sides, while the center might still have a slight jiggle. A toothpick should come out with moist crumbs (not batter). Don’t overbake! Can I make this ahead of time? Absolutely. It’s even better the next day. Just store it covered in the fridge and let it come to room temp before serving for the best texture. Do I need to frost it? Not at all—it's delicious on its own or with a dusting of cocoa powder or a dollop of whipped cream. But the chocolate buttercream really takes it over the top. Can I freeze this cake? Yes! Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw in the fridge overnight and frost fresh before serving. Frequently asked Questions Ingredints Explained Hazelnut flour – This replaces regular flour and gives the cake structure, richness, and that unmistakable nutty flavor. Dark chocolate – Use something you enjoy eating on its own. It’s a major flavor player here. Eggs (separated) – The yolks add richness, while the whipped whites keep the cake from feeling heavy. Heavy cream – Adds moisture and helps melt everything into a smooth batter. Butter & sugar – The base of both the cake and the frosting, providing richness and balance. Ingredients Cake: 200g granulated sugar (1 cup) 115g unsalted butter (1/2 cup) 6 large eggs, separated 150g hazelnut flour (1 1/2 cups) 1/4 tsp salt 140g dark chocolate, roughly chopped (5 oz) 480ml heavy cream (2 cups) Frosting: 360g icing sugar (3 cups) 170g butter, softened (3/4 cup) 115g dark chocolate, melted (4 oz) 30–45ml whipping cream (2–3 tablespoons) 1 tsp vanilla extract Pinch of salt 1-2 tablespoons Dark Cocoa Powder (optional) NEWSLETTER SIGN-UP Preparation What could be better than a dense chocolate cake? How about the fact that this cake does not require a lot of ingredients and is simple and straight forward to make? Win win! Start off by mixing the butter and sugar together in a large bowl. Use a hand mixer and mix until you have a smooth texture. Next add in the 6 egg yolks. Keep mixing for about 10 minutes until the mixture has frothed and you achieve a light yellow creamy texture. Next, roughly chop your chocolate and place into a microwaveable bowl. Microwave at 15 second intervals making sure to stir after each round. Continue until your chocolate has melted. To your butter mixture add in the heavy cream, hazelnut meal and melted chocolate. Mix until well combined. In a separate bowl, mix the egg whites until they form stiff peaks. With a rubber spatula, carefully fold the egg whites and salt into the chocolate-hazelnut mixture. Keep folding them in until everything is well incorporated. Preheat your oven to 350F and prepare your cake mold. I prefer using a spring form for this cake, as I find it easier to remove. Lightly grease your mold with a bit of butter and sprinkle in a very light dusting of flour to make it non-stick. Pour your cake batter into the mold. When the oven is ready, place the cake onto the center rack and bake for 30-35 minutes (or until a toothpick inserted into the center comes out clean). Let the cake cool completely before frosting it. This cake is also wonderful with a bit of whipped cream and berries. But if you like it extra chocolaty this chocolate buttercream frosting is the way to go! While the cake cools, you can prepare the frosting. Make sure your butter is soft (not melted). Use a hand mixer to beat the butter until it is soft and creamy. Add in the melted chocolate, vanilla, whipping cream and salt. Mix until well incorporated. Next add in the icing sugar 1 cup at a time until you achieve a smooth texture. If you think it is too thick, add a little bit more cream (1/2 tablespoon at a time) until you get the consistency that feels right. It should be thick and smooth, perfect for spreading. If you want to have different shades of chocolate, prepare the frosting without the chocolate. Once you have a creamy texture, split the frosting into separate bowls and add differing amounts of the chocolate to each bowl. You can also add in some a tablespoon or two of cocoa powder if you want to add more chocolate. Use various piping tips to decorate the top. Recipe Card Chef's Notes Let the cake cool fully before frosting — it sets as it cools Use room-temperature eggs for better volume when whipping Fold gently — this is where the cake gets its lift If the cake sinks slightly, don’t worry — that’s normal for flourless cakes Storage Tips Store covered at room temperature for 1 day or refrigerated for up to 5 days This cake improves with time , making it perfect to bake ahead Bring to room temperature before serving for best texture Recipe Card RECIPE VIDEO Newsletter SignUP

Earthy matcha-infused macarons shells cradle a luxurious, velvety chocolate ganache filling for a sublime blend of bittersweet flavors. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Matcha Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 10-12 Macarons Jan 3, 2026 Last updated: This recipe may contain affiliate links About the Recipe Macarons: the dainty, French indulgence we all secretly (or not so secretly) dream of mastering. I was lucky enough to travel to Paris this summer and taste my way through some truly incredible flavor combinations—each one a tiny bite of sweet luxury, perfectly crisp on the outside and melt-in-your-mouth tender inside. Naturally, I came home inspired to recreate the magic in my own kitchen. And while macarons are famously fussy, I promise they’re not impossible. With a little patience and a lot of care, even home bakers can turn out elegant, bakery-worthy treats. What’s helped me most is treating every step with the same gentleness you’d give the final product: – Sifting the dry ingredients for the smoothest texture – Folding the meringue just right —not too much, not too little – And letting the shells rest until they form that all-important skin before baking low and slow. It’s a process, but once you get the rhythm, making macarons becomes incredibly satisfying—and honestly, kind of addictive. If you're just getting started or looking to try a few different flavors, you might also enjoy my Honey Nut Macarons for a sweet and nutty twist, or my Chocolate Hazelnut Macarons —a classic combo that never disappoints. Now let’s get to these matcha beauties… SKIP TO RECIPE CARD SKIP TO VIDEO A Zen Twist on a Classic : Earthy matcha meets rich dark chocolate in a flavor pairing that's refined yet indulgent. Crisp, Chewy Perfection : These macarons have a delicate shell with that sought-after chewy center. Elegant & Impressive : Whether you're hosting or gifting, these green beauties always get a “wow.” Naturally Gluten-Free : Made with almond flour, these are a great option for gluten-sensitive dessert lovers. Make-Ahead Friendly : Both the shells and the ganache can be made in advance—perfect for stress-free entertaining. What You'll Love Can I make these without cream of tartar? Yes! Cream of tartar helps stabilize the egg whites, but if you don’t have any, a few drops of lemon juice or vinegar can do the trick. Or you can omit it altogether—just make sure your mixing bowl is grease-free and beat the egg whites to stiff peaks. Do I need to age my egg whites? Aging helps reduce moisture, leading to more stable meringue. For best results, separate your eggs a day ahead and leave the whites loosely covered at room temperature for 24 hours. What type of matcha should I use? Use culinary-grade matcha for baking—it’s more cost-effective than ceremonial grade and still gives a beautiful color and rich flavor. My shells cracked/spread/didn't rise. What happened? Macarons are fussy! Cracked shells can mean under-mixed batter or not enough resting time. Spread-out shells may be over-mixed. And if they didn’t rise, it could be due to low oven temperature or under-whipped meringue. Can I flavor the ganache? Absolutely! Add a splash of orange liqueur, peppermint extract, or even a hint of miso for a unique twist. How should I store them? Store assembled macarons in an airtight container in the fridge for up to 5 days. They actually taste better after “maturing” for 24–48 hours. Freeze unfilled shells for up to 2 months. Can I use white chocolate instead of dark? Yes, just note that white chocolate is sweeter and more delicate. You may want to reduce the cream slightly for a firmer consistency. Frequently asked Questions Ingredints Explained Almond flour & powdered sugar These form the base of the macaron shells. Finely ground almond flour is essential—anything coarse will affect texture. Matcha powder Use a good-quality culinary matcha. You want vibrant green and a fresh tea aroma, not dull or dusty. Egg whites Room temperature egg whites whip better and create a more stable meringue. Cream of tartar This helps stabilize the egg whites. Not mandatory, but very helpful if you’re newer to macarons. Dark chocolate & cream The ganache balances the matcha beautifully. Dark chocolate keeps things from tipping too sweet. Ingredients Macaron Shells: 1 cup (100g) almond flour 1 3/4 cups (200g) powdered sugar 3 large egg whites, at room temperature 1/4 cup (50g) granulated sugar 1/2 teaspoon cream of tartar 2 teaspoons matcha powder Chocolate Ganache Filling: 6 ounces (170g) high-quality dark chocolate, finely chopped 1/2 cup (120ml) heavy cream 1 tablespoon unsalted butter (optional, for added richness) 1 teaspoon pure vanilla extract (optional) A pinch of salt NEWSLETTER SIGN-UP Preparation These little bites of heaven are more than just cookies; they're a celebration of artistry, taste, and the joy of sharing. Preparing the Macaron Shells: Begin by lining two baking sheets with parchment paper or silicone baking mats. Tip: if you have silicone mats that have the outlined circles on them- this is helpful to make sure that the piping stays of equal proportion, helping to make your cookie sandwiches look even more professional. Although, I personally love the little touches of homemade imperfection beauty so I just eyeball it. In a food processor, pulse the almond flour, powdered sugar and matcha powder until well combined. Sift the mixture into a large bowl, and discard any large almond bits. In a clean, dry mixing bowl, beat the egg whites with a hand mixer or a stand mixer until they become frothy. Add the cream of tartar and continue beating. Gradually add the granulated sugar while continuing to beat. Beat until stiff, glossy peaks form. Gently fold the meringue into the flavored almond mixture until the batter is smooth and flows like lava. Be careful not to overmix or your batter will become runny. Tip: Be gentle and take your time whilst folding to maintain the macaron's delicate texture. Transfer the batter into a piping bag fitted with a round tip. Tip: Y ou can also use a ziplock bag and cut a small corner if you do not have proper piping tools at hand. Pipe small even 3cm circles onto the prepared baking sheets, spacing them about an inch apart. You can make uniform-sized macarons using a template under the parchment paper. Tap the baking sheets on the counter to remove air bubbles and allow the macarons to sit at room temperature for about 30 minutes . This helps form a skin, which is essential for the macaron's texture. ( Do not skip the resting step ! This helps with giving your macarons the famous 'feet' at the bottom and the thin crispy skin helps to keep the inside chewy perfection) Preheat your oven to 300°F (150°C) . Bake the macarons for 15-18 minutes or until they have formed a smooth, crisp outer shell. Let them cool completely on the baking sheets. Preparing the ganache filling: Begin by finely chopping the dark chocolate. The finer you chop it, the easier it will melt into the cream. In a small saucepan, heat the heavy cream over medium heat. Bring it just to a simmer, where you'll see small bubbles forming at the edges of the pan. Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, ensuring that all the chocolate is covered by the cream. Allow the cream and chocolate to sit undisturbed for a minute or two. This helps the chocolate begin to melt. After letting it sit, gently stir the chocolate and cream mixture. Start from the center and gradually work your way outward in small circles. Continue to stir until the chocolate is completely melted and the mixture becomes smooth and glossy. If you want to add extra richness and flavor, you can stir in a tablespoon of unsalted butter and a teaspoon of pure vanilla extract at this point. This step is optional, but it adds depth to the ganache. For enhanced flavor, you can add a tiny pinch of salt to balance the sweetness of the chocolate. Allow the ganache to cool to room temperature. It will thicken as it cools. You can speed up the cooling process by placing it in the refrigerator for about 15-20 minutes, but be sure not to let it become too firm or you will have a hard time piping it. Once your ganache reaches the desired consistency, you can use it to fill your macarons. Simply spoon or pipe the ganache onto one macaron shell and sandwich it with another. (Be careful when squeezing the ganache between the sandwich pieces as the texture of the shells is very delicate- squeezing too hard might cause your cookies to crack and crumble). Enjoy the delightful combination of matcha macaron shells and the rich, creamy chocolate ganache filling! What I used for this recipe: Matcha powder from Selefina Spices Recipe Card Chef's Notes If your batter feels stiff, you probably need one or two more gentle folds If it spreads too much, it’s likely overmixed—stop earlier next time Don’t rush the resting stage; dry tops = better structure Let filled macarons rest overnight for best texture Storage Tips Store filled macarons in the fridge, airtight Bring to room temperature before serving Freeze for longer storage Recipe Card RECIPE VIDEO Newsletter SignUP

With a deliciously creamy and light texture, this panna cotta with it's tart raspberry coulis is a definite crowd pleaser.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Raspberry Coulis Panna Cotta Prep Time: 15 minutes Cook Time: 15 minutes + 4 hr chill time Serves: 4-6 Servings Jan 2, 2026 Last updated: This recipe may contain affiliate links About the Recipe There’s something so special about a dessert that feels indulgent yet is beautifully simple to make—and this Blackberry Panna Cotta with Raspberry Coulis has quickly become one of my personal favorites. The creamy panna cotta has a rich, velvety texture that contrasts so nicely with the bright, tart raspberry coulis. It’s the kind of flavor balance that feels fresh and satisfying with every spoonful. If you enjoy lighter, more delicate flavors, my Blood Orange Panna Cotta offers a more subtle take on this classic dessert, with gentle citrus notes that linger softly on the palate. And for those who love raspberries in any form, I’ve also shared my Raspberry Chocolate Truffle Tart —decadent, fudgy, and completely irresistible—as well as my Raspberry Lemon Sugar Cookies , which lean into that cheerful, tangy-sweet side of berry season. Whether you’re making this for a quiet moment at home or a small gathering, this panna cotta adds a little elegance without the effort. I hope it brings a touch of joy and calm to your kitchen too. SKIP TO RECIPE CARD SKIP TO VIDEO Simple Ingredients: This recipe uses pantry staples like blackberries, heavy cream, and gelatin powder, making it easy to recreate. Elegant Presentation: The deep purple hue of the blackberry panna cotta topped with vibrant raspberry coulis adds a sophisticated touch to your dessert table. Make Ahead: Panna cotta can be made ahead of time, making it an ideal dessert for gatherings or when you need to save time. Perfect for Any Occasion: Whether it’s a holiday dinner or an intimate gathering, this dessert brings a touch of elegance to any event. What You'll Love 1. What is Panna Cotta? Panna cotta , meaning "cooked cream" in Italian, is a traditional dessert made from heavy cream, sugar, and gelatin. It’s known for its smooth, silky texture that melts in your mouth, and it’s incredibly versatile as it can be flavored with various fruits, spices, or even coffee. 2. Can I make panna cotta without gelatin? Yes, you can use agar-agar as a vegetarian substitute for gelatin. However, it sets more firmly, so use about half the amount called for in the recipe to keep the texture smooth and creamy. 3. How do I make raspberry coulis for panna cotta? Raspberry coulis is made by blending fresh or frozen raspberries with a bit of sugar and then straining out the seeds for a smooth sauce. Adding a touch of lemon juice enhances the flavor and adds brightness. 4. Can I use frozen berries for the coulis? Yes, frozen raspberries work well for the coulis. Just thaw them slightly before blending, and follow the same steps as with fresh raspberries. 5. How far in advance can I make panna cotta? Panna cotta can be made up to 2-3 days in advance, making it an ideal dessert for entertaining. Prepare it in individual servings, cover with plastic wrap, and refrigerate until ready to serve. 6. How do I achieve a smooth panna cotta texture? To ensure a silky texture, heat the cream mixture gently and avoid letting it boil. Stir in the gelatin until fully dissolved, and strain the mixture before pouring it into molds. 7. What’s the best way to unmold panna cotta? To unmold panna cotta, dip the mold briefly in warm water, then gently loosen the edges with a thin knife before inverting onto a plate. This will help release it smoothly. 8. Can I substitute blackberries with other fruits in the panna cotta? Yes, you can use other berries like blueberries or strawberries for a similar flavor. Just adjust the sugar in the coulis based on the sweetness of the fruit. 9. What’s the best way to garnish panna cotta? Fresh berries, a mint sprig, or a dusting of powdered sugar can add a nice visual touch. A drizzle of coulis over the panna cotta or pooling it on the plate also adds a beautiful contrast. 10. Is panna cotta gluten-free? Yes, panna cotta is naturally gluten-free, making it an excellent dessert option for those with gluten sensitivities. Frequently asked Questions Ingredints Explained Here’s what’s doing the work in this recipe - and why it matters: Blackberries : These infuse the cream with flavor and color without overpowering it. Heavy cream + milk : The combination keeps the panna cotta rich but not too dense. Gelatin : Just enough to set it softly - this should wobble slightly, not feel firm. Raspberries : Brighter and more acidic than blackberries, they make a great contrast in the coulis. Lemon juice : Helps sharpen the raspberry flavor without making it taste lemony. Ingredients For the Panna Cotta: 1 cup blackberries 1/4 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract 1 tablespoon water 2 cups heavy cream 1/2 cup whole milk 1/4 cup granulated sugar 2 teaspoons gelatin powder Fresh blackberries for garnish (optional) For the Raspberry Coulis 1 cup fresh or frozen raspberries 1/4 cup granulated sugar 1 tablespoon lemon juice NEWSLETTER SIGN-UP Preparation Indulge in the elegance of a Blackberry Panna Cotta , a creamy Italian dessert that is both luxurious and simple to make. The velvety panna cotta pairs perfectly with a tangy raspberry coulis, offering a delightful balance of rich and fresh flavors. Whether you’re hosting a dinner party or craving a beautiful yet fuss-free dessert, this blackberry panna cotta is sure to impress. Key Ingredients: Blackberries: Fresh blackberries provide a deep, rich flavor and color that makes this panna cotta extra special. Heavy Cream & Whole Milk: These create the creamy base for the dessert. Gelatin Powder: Essential for setting the panna cotta, giving it that perfect jiggle without being too firm. Raspberry Coulis: A quick sauce made with raspberries, sugar, and a hint of lemon juice that complements the creaminess with a fresh, tart note. Pro Tips for Perfect Panna Cotta: Dissolve Gelatin Properly: Make sure your gelatin is fully dissolved before mixing it with the cream to avoid any grainy texture. Strain the Mixture: Straining the blackberry puree ensures a smooth texture for the panna cotta. Use Silicone Molds: If you want to unmold your panna cotta, silicone molds make the process much easier. Let's get started! Make the Panna Cotta: Combine the blackberries, 1/4cup sugar, vanilla extract, and water in a saucepan. Cook over medium heat until the blackberries softenand release their juices, about 5-7 minutes. Mash the berries slightly with a fork or spoon. In a separate saucepan, heat the heavy cream, milk, and 1/4 cup sugar over medium heat. Stir until the sugar dissolves and the mixture is warm, but not boiling. Sprinkle the gelatin powder over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes to bloom. Add the bloomed gelatin to the warm cream mixture, stirring until completely dissolved. Remove the blackberry mixture from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Combine the strained blackberry mixture with the warm cream mixture, stirring until well incorporated. Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours, or until set. Make the Raspberry Coulis: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Let the coulis cool to room temperature, then refrigerate until ready to serve. Serve: To serve, spoon some raspberry coulis over each chilled panna cotta. Garnish with fresh blackberries, if desired and enjoy! Recipe Card Chef's Notes Don’t boil the cream — heat gently to protect the texture. Strain both the panna cotta and the coulis for that silky finish. Taste your fruit first — berries vary a lot, so adjust sugar if needed. If you like a softer set, lean toward 2 teaspoons gelatin rather than more. Storage Tips Panna cotta keeps well in the fridge for up to 3 days . Store the coulis separately and add it just before serving. This is a great dessert to make the day before . Freezing isn’t recommended — the texture won’t hold once thawed. Recipe Card RECIPE VIDEO Newsletter SignUP

These Matcha Lemon Squares offer a delicious blend of earthy matcha and zesty lemon, creating a delightful treat for matcha enthusiasts. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Matcha Lemon Squares Prep Time: 15 minutes Cook Time: 40 minutes Serves: 16 Squares Jan 2, 2026 Last updated: This recipe may contain affiliate links About the Recipe These Matcha Lemon Squares are what happen when you take a classic lemon bar and give it a small twist. You still get that bright, tangy lemon filling and buttery crust, but the matcha adds a gentle earthy note that keeps things balanced and interesting — not overpowering, just enough to make you pause and go back for another bite. If you’ve tried my matcha macarons , you already know how well matcha plays with sweetness when it’s used thoughtfully. And if lemon desserts are your thing, this sits right alongside my lemon pistachio cake - fresh, not too heavy, and perfect with coffee. I’d even put these in the same category as bakes like my orange poppy seed loaf : familiar flavors, just nudged in a slightly different direction. They’re easy to make, slice neatly, and work just as well for sharing as they do for stashing in the fridge for later. Nothing fussy — just a solid, reliable bake with a bit of personality. SKIP TO RECIPE CARD SKIP TO VIDEO Unique Flavor Combination : The earthy matcha pairs beautifully with zesty lemon, offering a refreshing twist on traditional lemon squares that’s both balanced and unique. Bright, Natural Color : The matcha adds a natural green hue, giving these lemon squares a visually appealing pop of color without artificial dyes. Perfect Balance of Sweet and Tangy : These bars are both sweet and slightly tart, with matcha adding depth and the lemon bringing a fresh, tangy brightness. Soft, Smooth Texture : The creamy lemon filling sits atop a tender crust, making these squares soft, smooth, and easy to bite into—a true dessert delight. Ideal for Matcha Lovers : For anyone who loves matcha, these lemon squares are a delicious way to enjoy the flavor in a dessert form, with a refreshing citrusy edge. Easy Make-Ahead Dessert : Matcha lemon squares can be made ahead and chilled, making them perfect for gatherings, potlucks, or simply enjoying a ready-to-go treat from the fridge. What You'll Love What type of matcha is best for these lemon squares? Use culinary-grade matcha for its bright color and slightly earthy flavor. It’s perfect for baking, as it complements the lemon without overpowering the sweetness. Can I adjust the amount of matcha? Yes! If you prefer a more subtle matcha flavor, reduce the amount slightly. For a stronger taste, you can add a bit more, but be mindful as matcha can become bitter if overused. Do these need to be refrigerated? Yes, for the best texture and freshness, store your matcha lemon squares in an airtight container in the refrigerator. They can last up to 5 days chilled. Can I make matcha lemon squares gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free without sacrificing texture. How do I create a vibrant green color in the squares? To keep the green color bright, avoid overbaking the squares, as excessive heat can dull the matcha's natural hue. Culinary-grade matcha also provides a more vivid color. Frequently asked Questions Ingredints Explained Matcha powder: Adds color, depth, and that subtle earthy flavor. A good-quality culinary matcha works best here. Lemon zest & juice: This is where the brightness comes from. Fresh juice makes a noticeable difference. Powdered sugar (in the crust): Keeps the crust tender instead of crunchy. Eggs: Help the filling set into that classic lemon-bar texture. Candied ginger (optional): Adds little pops of warmth and spice that work beautifully with both matcha and lemon. Ingredients For the Crust: 125g all-purpose flour (1 cup) 113g unsalted butter, softened (½ cup) 30g powdered sugar (¼ cup) 6g matcha powder (1 tablespoon) For the Filling: 4 large eggs 300g granulated sugar (1½ cups) 30g all-purpose flour (¼ cup) 12g matcha powder (2 tablespoons) 2g baking powder (½ teaspoon) Zest of 1 lemon 60ml fresh lemon juice (¼ cup) 30g finely chopped candied ginger (¼ cup, optional) NEWSLETTER SIGN-UP Preparation Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Please note that as an amason affiliate, there may be some links in this recipe to which I may receive a small commission from qualified purchases. Make the Crust: In a medium bowl, combine the flour, softened butter, powdered sugar, and matcha powder. Mix until the ingredients come together to form a crumbly dough. I like to use my hands for this because I can feel around for the larger chunks and I feel like I have more control over making sure everything is well incorporated. But if you prefer to mix it up with a food processor, that option can work as well. Press the dough evenly into the bottom of the prepared baking pan. Bake the crust for about 15 minutes or until it's set and lightly golden. Prepare the Filling: In a separate bowl, whisk together the eggs, granulated sugar, flour, matcha powder, baking powder, lemon zest, and lemon juice until well combined. If you want to add an extra layer of flavor to your squares why not try little crumbles of candied ginger. Simply sprinkle them over the filling before baking. Don't be surprised, they will sink into the filling slightly because of their weight. They add delightful bursts of spice to the earthy lemon flavors already present. Bake the Bars: Pour the filling over the pre-baked crust. Bake for an additional 20-25 minutes or until the filling is set and the edges are lightly golden. Cool and Slice: Allow the matcha bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares. Optional Garnish: Dust the top of the bars with a bit of extra matcha powder for a decorative touch. Serve: Serve the matcha bars with a dollop of whipped cream or icecream for an added indulgence. Recipe Card Chef's Notes Use fresh lemon juice - bottled won’t give you the same brightness. Don’t overbake; the bars will continue to firm up as they cool. Sift the matcha if it’s clumpy to avoid dark streaks. If your matcha is very strong, you can slightly reduce the amount for a softer flavor. Storage Tips Store in an airtight container in the fridge for up to 4 days . These bars actually taste even better the next day. You can freeze them (without garnish) for up to 1 month - thaw in the fridge. Recipe Card RECIPE VIDEO Newsletter SignUP

A hearty Swiss Alpine soup made with tender barley and root vegetables. A comforting classic from the Graubünden region, perfect for chilly days.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Barley Soup (Gerstensuppe) Prep Time: 15 minutes Cook Time: 1.5 hours Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Get ready to cozy up with a bowl of Gerstensuppe (pronounced "Geh-rss-tuhn-zoo-peh")—a classic Swiss barley soup that brings all the Alpine comfort straight to your kitchen. If you’ve made my Swiss Alpine Macaroni before, you already know the Swiss have a way with turning humble ingredients into pure comfort food—and this soup is no exception. Think tender barley slowly simmered with root veggies like carrots, leeks, and potatoes, all wrapped up in a creamy, smoky broth (thanks to a little bacon—or go veggie if that’s more your style). It’s like the heartier, brothy cousin of my Creamy Potato, Leek and Sausage Soup , with that same cozy vibe that makes you want to curl up with a big bowl and a thick slice of bread. What I love about Gerstensuppe —much like my Classic German Potato Salad —is how rooted it is in tradition yet still leaves room to play. Whether you serve it as-is, stir in a bit of crème fraîche, or top it with crispy croutons, it always delivers that warm, satisfying feeling. Barley’s nutty flavor and chew give this soup a rustic richness that feels both nourishing and nostalgic. So if you’re in the mood for something simple, hearty, and just the right amount of old-world cozy, this is it. Ladle up, and let the Alpine warmth do its thing. SKIP TO RECIPE CARD SKIP TO VIDEO Classic Swiss Comfort Food : This traditional Swiss soup is heartwarming and filling, bringing the flavors of Switzerland right to your table. Nutritious and Satisfying : Loaded with fiber-rich barley and vegetables, this soup is both hearty and nourishing, perfect for a wholesome meal. Depth of Flavor : Slow-cooked to let the flavors meld, each spoonful is packed with savory notes and a touch of smoky richness from the broth. Great for Meal Prep : This soup stores and freezes well, making it ideal for meal prep or enjoying leftovers throughout the week. Perfect for Cold Days : With its warm, comforting ingredients, this Swiss barley soup is a cozy choice for chilly days or anytime you crave something comforting. Versatile and Customizable : You can easily adjust ingredients to your taste, add your favorite vegetables, or make it vegetarian-friendly without losing its authentic Swiss flavor. What You'll Love What type of barley is best for Swiss barley soup? Pearl barley is commonly used for Swiss barley soup as it cooks faster and has a soft, chewy texture. However, hulled barley can be used for extra nutrients; just allow additional cooking time. Can I make Swiss barley soup vegetarian? Absolutely! Simply swap the meat-based broth for a vegetable broth. You can also add extra root vegetables or mushrooms to enhance the depth of flavor. How long does Swiss barley soup keep? Stored in an airtight container in the refrigerator, this soup can last up to 3–4 days. It also freezes well, so you can enjoy a hearty bowl anytime. Can I add other vegetables to this soup? Yes, Swiss barley soup is versatile. You can add carrots, leeks, celery, or even diced potatoes for more texture and flavor. What’s the best way to reheat Swiss barley soup? Reheat gently on the stovetop over low heat, stirring occasionally. Add a bit of water or broth if the soup has thickened too much after refrigeration. Frequently asked Questions Ingredints Explained Ingredients 1 cup pearl barley 1 onion, finely chopped 2 carrots, diced 1 leek, chopped 2 celery stalks, chopped 1 potato, peeled and diced 1 small turnip, diced (optional) 1 clove garlic, minced 6 cups beef or vegetable broth 1 bay leaf 100g smoked bacon or ham, diced (optional) 1 tablespoon butter or oil Salt and pepper to taste Fresh parsley for garnish NEWSLETTER SIGN-UP Preparation Key Ingredients for Gerstensuppe Barley : The star of Gerstensuppe , barley is a whole grain with a nutty flavor and chewy texture. It’s rich in fiber and essential nutrients, making it a wholesome choice for this classic Swiss soup. Barley helps thicken the soup and provides a satisfying bite, perfect for a hearty meal. Root Vegetables : Essential to Gerstensuppe , root vegetables like carrots, leeks, celery, and potatoes add depth and flavor to the soup. Carrots and potatoes provide sweetness and substance, while leeks and celery contribute aromatic and savory notes. Together, they create a well-rounded, nutritious base for the soup. Smoky Bacon or Ham : For those who enjoy a touch of smokiness, adding diced bacon or ham enhances the flavor profile of Gerstensuppe . The smoky essence infuses the broth, creating a rich, savory taste that complements the barley and vegetables. For a vegetarian alternative, consider using smoked paprika or liquid smoke. Beef or Vegetable Broth : The choice of broth is crucial for a flavorful Gerstensuppe . Beef broth offers a robust, meaty taste, while vegetable broth provides a lighter, vegetarian-friendly option. Both types of broth enrich the soup with savory depth and help to meld the flavors of the barley and vegetables. Onion and Garlic : These foundational ingredients are sautéed at the beginning of the recipe to develop a rich, aromatic base. Onions and garlic are staples in many soups, adding essential layers of flavor and enhancing the overall taste of Gerstensuppe . Herbs and Seasonings : Fresh herbs such as thyme or parsley, along with salt and pepper, are used to season Gerstensuppe . These seasonings brighten the flavors and ensure the soup is well-balanced. A bay leaf adds subtle complexity, making the soup even more delicious. Let's get started! Prepare the Barley: Rinse the barley under cold water and drain. Sauté Vegetables: In a large pot, melt the butter or heat the oil over medium heat. Add the onion and garlic, cooking until softened and fragrant. Add the carrots, leek, celery, potato, and turnip (if using), and cook for another 5 minutes. Add Barley and Broth: Stir in the rinsed barley, and pour in the broth. Add the bay leaf and diced bacon or ham (if using). Bring to a boil, then reduce the heat and let the soup simmer gently for 1–1.5 hours, stirring occasionally, until the barley is tender. Season: Remove the bay leaf, and season the soup with salt and pepper to taste. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread. Tips for Perfecting Gerstensuppe Achieve the perfect Gerstensuppe with these helpful tips. For a richer flavor, consider using homemade broth or adding a splash of white wine to the soup. To enhance the texture, you can toast the barley slightly before cooking or add a variety of root vegetables for added complexity. If you prefer a vegetarian version, replace bacon with a smoked tofu or tempeh and use vegetable broth. For an extra touch of luxury, top the soup with Swiss cheese croutons or a dollop of crème fraîche. These small adjustments can elevate your Gerstensuppe and make it a standout dish in your Swiss-inspired cookbook. Variations of Gerstensuppe Explore creative variations of Gerstensuppe to suit your taste preferences and dietary needs. Try a curry-spiced barley soup by adding curry powder and coconut milk for a warm, exotic twist. Or go for a vegan Gerstensuppe with caramelized onions and cashew cream for a rich, plant-based option. For a gourmet touch, add roasted wild mushrooms or saffron to elevate the flavor profile. Each variation brings its own unique twist to this classic Swiss soup, allowing you to enjoy Gerstensuppe in a variety of delicious ways. Nutritional Benefits of Ingredients Each ingredient in Gerstensuppe not only contributes to its delightful flavor but also offers nutritional benefits. Barley is a great source of fiber, which supports digestive health. Root vegetables add essential vitamins and minerals, while bacon provides protein and a unique flavor. Choosing a high-quality broth ensures that the soup is both tasty and nourishing. By focusing on these key ingredients, you can create an authentic and flavorful Gerstensuppe that embodies the best of Swiss cuisine. Whether you’re making it for a family dinner or a special occasion, the quality and selection of your ingredients will make all the difference in achieving a truly memorable dish. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

With its refreshing and subtly sweet flavor, perfectly balanced with a hint of tanginess and refreshing kick of coolness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Watermelon Gazpacho Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4-6 Servings Dec 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the summer heat is at its peak, there’s nothing quite like a bowl of chilled soup to hit the reset button—and this Watermelon Gazpacho does just that. Think of it as the cool cousin of my Watermelon Salad —sweet, juicy, and full of bright flavors, but with a silky, sip-able twist. Inspired by the traditional Spanish gazpacho, this version plays with contrast: the natural sweetness of ripe watermelon meets the tang of tomatoes, the gentle bite of red onion, and a handful of fresh herbs for that clean, herbaceous finish. If you’ve made my Swiss Tomato Tart , you already know I love blending simple ingredients into something that feels both rustic and elegant. This gazpacho follows the same philosophy—letting peak-season produce shine, while offering a fresh and modern take on a classic. Much like my Fennel Apple Carpaccio , this soup is light, vibrant, and full of unexpected flavor pairings that work in perfect harmony. While the traditional Andalusian gazpacho has a long and fascinating history rooted in humble ingredients and sun-drenched landscapes, this version leans into what’s fresh and readily available right now. It’s a dish that feels equal parts nourishing and celebratory—perfect for a light lunch, a picnic starter, or a refreshing first course at your next gathering. I hope this watermelon twist becomes a go-to in your summer kitchen, just as it has in mine. It’s easy, nourishing, and the kind of dish that keeps you coming back for one more chilled spoonful. SKIP TO RECIPE CARD SKIP TO VIDEO Cool & Refreshing: This gazpacho is like a sip of summer—light, juicy, and perfect for hot days when turning on the oven isn’t an option. Naturally Sweet Meets Savory: The watermelon adds a subtle sweetness that pairs beautifully with the tomatoes and herbs, creating a surprisingly balanced flavor profile. Quick to Make, Easy to Love: Everything goes into the blender—no cooking required. It’s ready in under 20 minutes and tastes even better after chilling. Light, But Satisfying: Just like my Apple Fennel Carpaccio , this gazpacho feels like a treat without being heavy. It makes a great starter or a light lunch. Great for Entertaining: Serve it in small glasses as an appetizer or part of a summer spread with your Swiss Tomato Tart and Watermelon Salad . It’s a guaranteed conversation starter. What You'll Love What is gazpacho? Gazpacho is a cold, blended soup that originated in the Andalusian region of southern Spain. Traditionally made with tomatoes, cucumbers, bell peppers, garlic, and bread, it's known for being ultra-refreshing and hydrating—perfect for hot weather. This version adds a fun twist by incorporating sweet watermelon for a modern, fruity variation. Can I make this ahead of time? Yes! In fact, it’s even better after a few hours in the fridge. The flavors meld beautifully, and the soup chills to the perfect temperature. Make it up to a day in advance for the best results. What kind of watermelon works best? A ripe, juicy, seedless watermelon is ideal, but you can use any variety—just remove the seeds before blending. The sweeter and more flavorful the melon, the better the gazpacho. Can I adjust the texture? Absolutely. For a smooth finish, blend until silky. Prefer a chunkier texture? Pulse briefly and leave some small pieces intact. You can also strain it if you want an ultra-smooth version. Is this spicy? Not by default, but you can easily add a kick with a bit of jalapeño, chili flakes, or hot sauce. Adjust the heat level to your taste. What can I serve with it? This gazpacho pairs well with crusty bread, grilled shrimp, or fresh salads like my Apple Fennel Carpaccio or Watermelon Salad . It’s also a great contrast to something richer like my Swiss Tomato Tart . Can I freeze it? Technically yes, but the texture may change slightly. If you do freeze it, re-blend after thawing to help restore its consistency. Frequently asked Questions Ingredints Explained Watermelon: Use very ripe watermelon for the best flavor — sweetness is key Tomatoes: Add acidity and balance the fruitiness Cucumber & green pepper: Bring freshness and crunch Basil: Adds a soft, aromatic finish that pairs beautifully with watermelon Lemon juice: Brightens everything and keeps the soup lively Ingredients For the Soup: 4 cups Watermelon (cubed) 2 large Tomatoes (diced) 1/2 English Cucumber (diced) 1 Green Pepper (roughly chopped) 1 small Garlic Clove (put 1/2 for a less intense flavor) 1 Lemon (juiced) 1/2 cup fresh Basil Leaves Salt & Pepper for taste Extras for Garnish: Cherry Tomatoes Corn Nibblets English Cucumber Ribbons Basil leaves NEWSLETTER SIGN-UP Preparation Not only do I love how light and refreshing this soup is, but the fact that it takes nearly no time to prepare makes this a definite summer staple in my house. Using a blender and very few ingredients, you will be able to create a flavor packed chilled soup in the matter of minutes. There is no need for much instruction as you basically just need to throw your ingredients into a blender and blend until you achieve a soup like consistency. You can adjust the flavors to your liking by adding a bit more green pepper for that refreshing pepper taste, adding more lemon juice for a bit more tang, or adding more garlic to give a bit more bite. I like to put my soup into the fridge for an hour or so before serving so that it is nice and chilled. Once ready to serve, I love to garnish mine with fun ribbons of cucumber. To do so simply use a vegetable peeler and slice the cucumber with it lengthwise to make strips. I also love adding cherry tomatoes, fresh corn nibblets and a few extra basil leaves. Et voilà, easy-peasy delicious gazpacho. I hope this recipe inspires you to try other refreshing combinations. Let me know what you have tried in the comments! Bon Ap! Recipe Card Chef's Notes Use very ripe watermelon - underripe fruit will taste flat Chill longer than you think; flavor improves as it rests Start with less garlic and add more gradually Blend thoroughly for the smoothest texture Storage Tips Make ahead: Ideal - flavors improve after a few hours Refrigerator: Keeps well for 2–3 days in an airtight container Stir before serving: Natural separation is normal Do not freeze: Texture suffers once thawed Recipe Card RECIPE VIDEO Newsletter SignUP

These flaky horseshoe-shaped pastries are perfect for breakfast, brunch, or any time of day when you need a comforting, sweet treat. Filled with lightly sweetened soft cheese, it is the perfect coffee or tea time snack. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Montreal Cheese Bagels Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’m so excited to share this one with you—Montreal Cheese Bagels ! And no, I’m not talking about a regular bagel with cheese on top. These are something entirely different: horseshoe-shaped pastries filled with a sweet, creamy mix of ricotta, cream cheese, and cottage cheese. Think flaky pastry meets rich, cheesecake-like filling… it’s dreamy. I first discovered these little gems back in high school, thanks to one of my best friends who introduced me to all kinds of delicious foods from her Jewish heritage. Cheese bagels were always a special treat—she kept them hidden in the freezer, and we’d sneak one after school like it was some kind of edible treasure. I had no idea where to buy them, which made the experience even more magical. Years later, I stumbled across them again at a bakery and immediately brought them home to share with my kids—who, naturally, became instant fans. But now that we’re out in the countryside, about an hour from Montreal, these pastries are nowhere to be found. So, like I’ve done with Homemade Soft Pretzels , Weggli , and that Hazelnut Croissant I can't stop baking, I decided to recreate them myself. Let’s just say… it took some trial and error. But I finally landed on the perfect buttery, just-sweet-enough pastry crust to wrap around that creamy filling. And now? We always have a stash in our freezer too. Whether you’re already a cheese bagel lover or trying them for the first time, these are the kind of pastries that feel like a hug—perfect for breakfast, snacking, or sneaky afternoon treats. SKIP TO RECIPE CARD SKIP TO VIDEO Flaky Perfection: The buttery, flaky dough melts in your mouth and perfectly complements the creamy filling. Sweet and Tangy Balance: The filling offers a delightful combination of rich creaminess and subtle sweetness, with a hint of tang from the cheeses. Versatile Treat: Enjoy these pastries for breakfast, as a snack, or even as a dessert. They fit any time of day! Make-Ahead Friendly: Perfect for busy days or entertaining, you can prepare these in advance and bake them fresh when needed. A Taste of Tradition: Inspired by Montreal's culinary heritage, these pastries bring a nostalgic and unique flavor to your kitchen. Customizable: You can tweak the recipe by adding different flavorings like cinnamon, nutmeg, or even chocolate chips to the filling. Kid-Approved: These are a hit with kids and adults alike, making them perfect for family gatherings or special occasions. What You'll Love Can I use all cream cheese instead of the mix? Yes, but the result will be much richer. The blend of cheeses gives the filling a lighter, more balanced flavor. How do I prevent the crust from getting soggy? Make sure the cheese mixture is well drained. Excess moisture from ricotta or cottage cheese is often the culprit—press through a sieve or cheesecloth if needed. Can these be frozen? Absolutely! Freeze unbaked horseshoes on a tray until firm, then store in an airtight container. Bake from frozen, adding a few extra minutes to the bake time. What shape should they be? Traditionally, they’re horseshoe-shaped (like mini croissants or open crescents). You can also fold them into turnovers or squares if you prefer. Do I need to egg wash them? A quick egg wash before baking gives them a beautiful golden sheen—but you can skip it for a more matte look. Frequently asked Questions Ingredints Explained All-Purpose Flour: The foundation for tender, flaky layers that puff beautifully once baked. Butter: The secret to the bagel’s signature crispness and rich flavor—keep it cold for the best texture. Vinegar or Lemon Juice: A touch of acid helps relax the gluten, making the dough easier to roll and wonderfully crisp. Cream Cheese, Cottage Cheese & Ricotta: The trio of cheeses gives the filling a luxurious texture - creamy, slightly tangy, and perfectly balanced. Sour Cream: Adds extra smoothness and depth to the filling, making it irresistibly rich. Egg: Binds the filling and gives it a custard-like texture once baked. Sugar & Vanilla: Lightly sweeten the filling and bring out the natural creaminess of the cheeses. Lemon Zest: Optional, but adds a delicate brightness that lifts the flavors. Egg Wash: Creates that irresistible golden shine and delicate crisp crust. Ingredients Dough: 440 g (3 ½ cups) all-purpose flour 340 g (1 ½ cups) unsalted butter, cold and cubed 1 ½ tsp salt 1 tbsp vinegar or lemon juice 1–2 tsp sugar (optional, for gentle sweetness and color) 240–360 ml (1–1 ½ cups) cold water or a mix of water and milk (start with less, add as needed) * Rest the dough in the fridge for at least 1 hour to help it roll out easily and bake up beautifully crisp. Filling: 120 g (½ cup) cream cheese, softened 120 g (½ cup) cottage cheese, well-drained 250 g (1 cup) ricotta cheese, well-drained 30–45 g (2–3 tbsp) sour cream (optional, for extra creaminess) 50–60 g (4–5 tbsp) sugar 1 large egg 40 g (5 tbsp) all-purpose flour or 1 tbsp cornstarch ½ tsp salt ½ tsp vanilla extract Zest of 1 lemon or orange, optional but brightens flavor Egg Wash: 1 egg 1 tbsp water ¼ tsp sugar Pinch of salt NEWSLETTER SIGN-UP Preparation First thing is first, lets make the dough. The dough needs some chill time, so unless you have made some ahead of time it is best to start here. This is the part of the recipe that was trickiest to figure out. My first trials weren't flaky enough and too chewy. But, after many different combinations I finally got the dough to be just right. To make the dough: In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until you have pea-sized pieces throughout. Add vinegar and just enough cold water or milk to bring the dough together. It should be firm but not sticky. Form into a rough square, wrap, and refrigerate for at least 1 hour (or overnight).For extra flakiness: roll out the dough into a rectangle, fold it in thirds like a letter, rotate, and repeat once more. Chill again before rolling out to fill. This dough can also be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to use it. (It is also a great dough for pie crust, like my Swiss Tart (Wahe) recipe). When the dough has been chilled, you can prepare the filling mixture. Prepare the Filling Drain the cottage cheese, ricotta, and cream cheese in a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture. Transfer the drained cheeses to a food processor or blender. Add remaining ingredients and blend until the mixture is completely smooth and silky. Adjust sugar to taste. The filling should be thick but spreadable — not runny. Chill for 15–20 minutes before using. Assemble the Cheesebagels Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Roll out one disc of dough on a floured surface to about ¼ inch thick. Cut into rectangles (around 4x6 inches). Spoon some filling into the center of each rectangle. Fold the long sides of the dough over the filling, pinching gently to seal, and curve into a horseshoe shape. Place seam-side down on the baking sheet. Repeat with remaining dough and filling. Bake Brush the pastries with an egg wash for a golden finish. Bake until golden and crisp, about 25–30 minutes. Let cool slightly before serving. Dust with powdered sugar if desired. These bagels are traditionally served with sour cream or jam (or both) but are just as delicious plain. Great for breakfast or as an afternoon snack and perfect to pair with coffee or tea. Hope you enjoy these Montreal goodies as much as I do! Recipe Card Chef's Notes For the perfect Montreal-style texture, make sure your butter is cold and handle the dough gently to preserve those buttery layers. Chill the dough before rolling—it makes a world of difference in how flaky your bagels bake up. When filling, resist overstuffing; too much cheese will leak out during baking (though those crispy cheese bits are secretly delicious). Bake until deeply golden for that signature caramelized flavor, and if you like a touch of salt contrast, sprinkle a few flakes on top before baking. Storage Tips Let the cheese bagels cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days , or refrigerate for up to 5 days . Reheat in a 325°F (160°C) oven for 10 minutes to restore the flakiness. They also freeze beautifully-wrap tightly and freeze for up to 2 months ; thaw at room temperature before reheating. Recipe Card RECIPE VIDEO Newsletter SignUP

Baked or air-fried corn "ribs" coated in garlicky butter, roasted until crispy, and finished with melty cheese and fresh herbs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cheesy Garlic Corn Ribs Prep Time: 10 minutes Cook Time: 15 minutes Serves: Serves 2-4 as a side or snack Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve never tried corn ribs before, you’re in for something fun. This is one of those recipes that feels a little extra even though it’s super easy — buttery, cheesy, just the right amount of garlic, and the kind of side dish that gets picked off the tray before it ever makes it to the table. I started making these garlic corn ribs on a whim one day, and they’ve been a go-to ever since. The edges curl and crisp up in the oven or air fryer, and the combo of garlic, smoked paprika, and a handful of fresh herbs makes the whole kitchen smell amazing. Perfect alongside grilled mains or even as a snack on their own. If you’re into fun finger foods like this, you might also love my Crispy Mushroom Bites , Herby Puff Pastry Bites , or Homemade Onion Rings — all easy, a little indulgent, and always crowd-pleasers. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy, buttery edges: The magic happens when those corn ribs curl and crisp up in the oven or air fryer. Garlic, cheese, and herbs - enough said: It’s a flavor combo that never misses. The herbs add brightness, the cheese adds richness, and the garlic ties it all together. A side that feels fun: Whether you're serving them for a BBQ, a weeknight dinner, or just because corn was on sale - they always feel like a little treat. Customizable: Not into spice? Skip the chili flakes. Want to go melty instead of crispy? Try shredded cheddar. Add hot honey or sour cream on the side and make it your own. Easy to prep and even easier to eat: Minimal ingredients, max payoff. Can be made in the oven or air fryer. What You'll Love How do you cut corn ribs safely? Start by halving the cob crosswise if it's too long. Then stand it on the flat end and slice carefully through the core using a very sharp knife and steady pressure. A little caution goes a long way here - it can be tricky! Can I make these in the air fryer? Yes! In fact, the air fryer gives you great crispiness in less time. Just preheat to 400°F (200°C) and cook for about 8–10 minutes, flipping or shaking halfway through. Can I use frozen corn? This one works best with fresh cobs since you need to cut them into quarters. Frozen cobs are often too soft or wet to cut safely and may not roast the same way. What cheese works best? I love using finely grated Parmesan for a crisp, salty finish, but shredded cheddar melts beautifully for a gooier, snackier vibe. You can also try Grana Padano or a firm aged cheddar. Can I prep these ahead of time? You can absolutely slice and season the corn ribs in advance and store them in the fridge for a few hours before baking. For best texture, cook them just before serving. What should I serve these with? They’re great on their own, but even better with extras like sour cream, hot honey, or lime wedges. And if you’re putting together a snack spread, try them with Crispy Mushroom Bites , Homemade Onion Rings , or my Herby Puff Pastry Bites for the ultimate lineup. Frequently asked Questions Ingredints Explained Ingredients 2 ears of corn, husked and cleaned 2 tbsp unsalted butter, melted ½ tsp garlic powder ¼ tsp onion powder (adds a savory depth) ½ tsp smoked paprika (optional) ¼ tsp chili flakes or chili powder (optional, for a kick) Salt & black pepper, to taste 1 tbsp finely chopped fresh herbs (like parsley, cilantro, or chives — for a herby twist) ¼ cup grated Parmesan or hard cheese (or shredded cheddar for melty vibes) Optional: lime wedges, sour cream, or hot honey for serving NEWSLETTER SIGN-UP Preparation Preheat your oven or air fryer Oven: 425°F (220°C) Air fryer: 400°F (200°C) Cut the corn into “ribs” Stand each cob vertically on a cutting board. Using a sharp knife (and some caution), carefully slice down the middle lengthwise, then again into quarters. You’ll end up with long, curved pieces that look like little corn ribs. Make the seasoned butter In a small bowl, combine the melted butter with garlic powder, onion powder, smoked paprika, chili flakes , and half the chopped herbs . Add a good pinch of salt and black pepper. Stir to mix. Brush and bake Arrange the corn ribs on a baking sheet or air fryer tray. Brush each piece generously with the spiced butter. Oven: Bake for 12–15 minutes, flipping halfway through, until the edges curl slightly and the tops are golden. Air fryer: Cook for 8–10 minutes, shaking the basket halfway through. Add the cheesy finish Once golden and lightly crisped, sprinkle with Parmesan or cheddar and return to the oven or air fryer for 1–2 minutes — just until melted and irresistible. Garnish & serve Finish with the remaining fresh herbs. Serve warm with lime wedges, sour cream, or a drizzle of hot honey if you like a little extra wow. Helpful Tips for Making the Best Cheesy Garlic Corn Ribs 1. Use fresh, firm corn on the cob You want cobs that feel dense and aren’t too soft - they’re easier (and safer) to cut into ribs and will hold their shape better while baking or air frying. 2. Don’t skip the flip Whether baking or air frying, flip the corn ribs halfway through cooking so both sides get those delicious golden edges. It’s the difference between tasty and next-level . 3. Add the cheese at the end Sprinkle the cheese on just before the last 1–2 minutes of cooking. This lets it melt perfectly without burning or disappearing into the butter. Want a crispier finish? Use grated Parmesan. Want melty? Go cheddar. Storage Tips Fridge: Leftover corn ribs can be stored in an airtight container in the fridge for up to 3 days . Reheat them in the air fryer or oven to crisp them back up - the microwave will make them soft. How to Reheat Corn Ribs Air Fryer: Preheat to 375°F (190°C) Reheat for 4–5 minutes , shaking or flipping halfway through Keep an eye on them so the cheese doesn’t over-brown Oven: Preheat to 400°F (200°C) Place corn ribs on a baking sheet and reheat for 8–10 minutes For extra crisp edges, broil for the last 1–2 minutes (watch closely) Avoid the microwave if you can — it softens the corn and makes the buttery coating go limp instead of crisp. Freezer: Not recommended. Fresh corn ribs don’t freeze well once cooked - the texture gets mushy and you lose that beautiful crisped edge. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These cinnamon buns boast a tender, pillowy texture with layers of cinnamon-infused sweetness. Perfect for any brunch occassion.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Buns Prep Time: 15 minutes + rise time Cook Time: 25 minutes Serves: 10-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s talk about Cinnamon Buns . Is there any pastry more beloved, more impossible to resist? I honestly don’t think so. With their soft, pillowy dough, swirls of sweet-spiced filling, and that creamy glaze melting over the top—these buns are pure comfort in pastry form. They’re not just a treat—they’re a warm hug on a plate, a taste of home, and an easy excuse to gather around the kitchen table. I bake them for every holiday brunch (yes, even Banana Cinnamon Buns have made an appearance), but this classic version will always have my heart. That center swirl? The one where the cinnamon sugar caramel pools at the bottom? Easily the best bite of the whole pan. I used to make mine with regular baker’s yeast, but since diving into the world of sourdough, I’m finding every excuse to use my discard. After all that effort feeding and caring for it, there’s no way I’m letting it go to waste. Just like in my Maple Brioche , sourdough discard adds that perfect tender texture and a subtle tang that makes the dough extra special. And if you’ve made my Chocolate Rolls , you already know—sweet, swirled, and a little indulgent is my kind of baking. So let’s get to it! These cinnamon buns are the kind of recipe that’s easy to love, even easier to eat, and totally worth the (very minimal) effort. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, pillowy texture – Thanks to the extra milk and the cream poured before baking, every bite stays tender. Gooey caramel bottom – The butter, brown sugar, and cinnamon base creates a sticky, sweet layer under each roll. Two baking options – Make them with sourdough discard for a slight tang or instant yeast for a quicker rise. Bakery-style frosting choices – Classic icing for a lighter topping, or rich cream cheese frosting for indulgence. Perfect make-ahead recipe – Shape the rolls the night before, let them rise in the fridge, and bake fresh in the morning. What You'll Love What is sourdough discard? Sourdough discard is the portion of sourdough starter removed during feeding. Instead of discarding it, you can use it in recipes like these cinnamon buns for extra flavor and a touch of tang. Can I use regular yeast instead of sourdough discard in this recipe? Yes, you can substitute sourdough discard with regular yeast. Use 2 1/4 teaspoons (one packet) of active dry yeast. To activate the yeast, warm the milk to around 110°F (43°C) and mix it with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. You may also need to add an extra 1/4 cup of milk to account for the liquid in the sourdough discard. Can I make these cinnamon buns overnight? Absolutely! Prepare the buns the night before, let them rise in the refrigerator overnight, and bake fresh in the morning for a warm, ready-to-enjoy treat. Do I need an active sourdough starter for this recipe? No, this recipe uses sourdough discard, which does not need to be recently fed or active. It adds flavor but doesn’t act as the main leavening agent. Why pour cream over cinnamon rolls before baking? This bakery trick soaks into the dough as it bakes, creating an ultra-soft crumb and extra gooey filling. It’s especially great if you like the centers to be melt-in-your-mouth soft. Can I freeze sourdough discard cinnamon buns? Yes, you can freeze them! Freeze the buns unbaked, then thaw and bake fresh. Alternatively, bake them, let them cool, and freeze individually for quick reheat-and-eat treats. How should I store leftover cinnamon buns? Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Briefly warm them in the oven to refresh the texture. Frequently asked Questions Ingredints Explained Ingredients Dough 1 cup (240 g) sourdough discard or 2 ¼ tsp (7 g) instant yeast 1 cup (240 ml) milk, lukewarm ¼ cup (57 g) unsalted butter, melted ¼ cup (50 g) granulated sugar 1 tsp (5 ml) vanilla extract 3 ½ cups (420 g) all-purpose flour 1 tsp (4 g) baking powder ½ tsp (3 g) baking soda ½ tsp (3 g) salt Note: If using instant yeast, bloom yeast in warm milk with a pinch of sugar for 5–10 minutes before mixing. Filling ½ cup (113 g) unsalted butter, softened 1 cup (200 g) brown sugar 2 tbsp (14 g) ground cinnamon Gooey Bottom Layer (Baking Dish) ¼ cup (57 g) unsalted butter, melted ½ cup (100 g) brown sugar 1 tbsp (7 g) ground cinnamon Cream Pour (Before Baking) ½ cup (120 ml) heavy cream, warmed Icing Option 1 cup (120 g) powdered sugar 2 tbsp (30 ml) milk ½ tsp (2.5 ml) vanilla extract Cream Cheese Frosting Option 4 oz (113 g) cream cheese, softened ¼ cup (57 g) unsalted butter, softened 1 cup (120 g) powdered sugar 1 tsp (5 ml) vanilla extract 1–2 tbsp (15–30 ml) milk or cream (to loosen, as needed) NEWSLETTER SIGN-UP Preparation 1. Bloom the yeast (skip if using sourdough discard) Warm the milk to about 38°C / 100°F — it should feel warm but not hot to the touch. In a small bowl, mix the milk with 1 tsp (4 g) of the sugar from the recipe. Sprinkle the instant yeast over the surface. Let it sit for 5–10 minutes without stirring. When the mixture is foamy and bubbly, it’s ready to use. If nothing happens, your yeast may be expired and should be replaced. 2. Make the dough In a large mixing bowl, combine: For yeast version: bloomed yeast mixture, melted butter, remaining sugar, and vanilla. For sourdough version: milk, sourdough discard, melted butter, sugar, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–6 minutes, until the dough is smooth and slightly tacky (not sticky). Place the dough in a lightly oiled bowl, cover, and let rise: Yeast: 1–1.5 hours in a warm spot until doubled in size. Sourdough: 4–6 hours at room temperature or overnight in the fridge for a slower rise. 3. Prepare the gooey base Grease a 9×13 in (23×33 cm) baking dish. Pour the melted butter into the bottom of the dish. Sprinkle evenly with the brown sugar and cinnamon for the gooey base. 4. Make the filling In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste. 5. Shape the rolls Turn the risen dough out onto a lightly floured surface. Roll into a rectangle about 12×16 in (30×40 cm), with the long side facing you. Spread the filling evenly over the dough, right to the edges. Starting from the long side, roll the dough tightly into a log. Trim the ends if uneven, then slice into 12 even pieces. Arrange the rolls cut-side up on top of the gooey base in the prepared dish. Tip: use some thread or dental floss to cut your swirls. This will prevent you from squishing down the dough and will give you nice straight cuts through. Just make sure that if you are using floss that it is not flavored as this may leave a trace on your buns. 6. Second rise Cover loosely with plastic wrap or a clean towel. Let rise until puffy: Yeast: 30–45 minutes in a warm place. Sourdough: 1–2 hours at room temperature. 7. Add cream & bake Preheat oven to 350°F (175°C) . Just before baking, warm the heavy cream slightly (so it’s not fridge-cold) and pour evenly over the rolls. Bake for 25–30 minutes , until golden on top but still soft in the center. 8. Frost & serve For icing: whisk powdered sugar, milk, and vanilla until smooth. For cream cheese frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk or cream to reach desired consistency. Spread over warm rolls so it melts slightly into the cracks. Serve warm for maximum gooeyness. Storage & Reheating Tips Room Temperature: Store in an airtight container for up to 2 days. If frosted with cream cheese, refrigerate after 1 day. Refrigerator: Store covered for up to 4 days. Warm before serving for best texture. Freezer: Freeze baked rolls tightly wrapped for up to 2 months. Thaw at room temperature or in the fridge overnight. Reheating: Warm in the microwave for 15–20 seconds per roll, or cover with foil and reheat in a 300°F (150°C) oven for 8–10 minutes until warmed through. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

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.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back German Bee-Sting Cake (Bienenstich) Prep Time: 30 minutes + rise and chill time Cook Time: 25 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I know Bienenstich is technically a German cake, but it’s also one of those sweet traditions that found a cozy home in many Swiss kitchens—especially in the German-speaking regions. And while I don’t live in Switzerland anymore, baking recipes like this is my way of reconnecting with the flavors and memories that shaped me. This cake was actually a new one for me—not something I grew up with like Basler Läckerli or Bündner Nusstorte , but a discovery I made while digging deeper into the wide (and often underrated) world of Swiss and German baking. One bite of that soft, golden yeast cake with its caramelized almond topping and creamy vanilla filling, and I was completely hooked. It has the same nostalgic appeal as a Black Forest Cake , but in a quieter, more comforting way. My version adds a little alpine nod to the mix—with warm honey tones, a generous swirl of cream, and that homemade, cozy feel I always gravitate toward. If you love soft, pillowy bakes with a bit of crunch and a lot of heart, this one is a must. Simple, sweet, and deeply satisfying. SKIP TO RECIPE CARD SKIP TO VIDEO That almond crunch! The caramelized honey-almond topping turns golden and crisp, giving the cake a gorgeous texture contrast. Light, creamy filling: It’s like a vanilla custard cloud tucked inside brioche—silky, rich, and just sweet enough. Not-too-sweet balance: Between the pillowy dough and the nutty topping, this dessert hits that perfect “just one more slice” level. Make-ahead friendly: The cake layers and filling can be prepped ahead and assembled before serving—perfect for gatherings or slow weekends. A taste of tradition: Whether you’ve got roots in the Alps or just love a good story behind your sweets, this cake brings a slice of European comfort to your table. What You'll Love Can I make this cake in advance? Yes! You can bake the cake and make the filling a day ahead. Store the cake wrapped at room temp, and keep the filling chilled. Assemble just before serving for the best texture. Do I need a stand mixer to make the dough? It definitely helps—especially with enriched doughs like this one—but you can knead it by hand. Just give it a solid 10–15 minutes of love until it’s soft and elastic. Can I skip the almond liqueur in the filling? Absolutely. It’s optional and can be replaced with a splash of vanilla extract or left out entirely if you prefer. What kind of honey works best? A floral, mildly flavored honey (like clover, alpine, or wildflower) lets the almonds shine without overpowering the cake. Can I freeze it? You can freeze the cake layers (without filling or topping) for up to 1 month. Wrap tightly and thaw before assembling. Once assembled, it’s best enjoyed fresh. Why didn’t my dough rise properly? Check your yeast—it should foam when activated in warm milk with sugar. If your dough stays shaggy and doesn’t rise after 1–2 hours, your yeast may be expired or the dough too cool. Frequently asked Questions Ingredints Explained Ingredients For the Dough: 2¼ tsp (1 packet) active dry yeast ¼ cup (60 ml) warm milk 2 tbsp (25 g) granulated sugar 2 large eggs, room temperature 2¼ -2 1/2 cups (280 g) all-purpose flour ¼ tsp salt 6 tbsp (85 g) unsalted butter, softened For the Honey-Almond Topping: 6 tbsp (85 g) unsalted butter ⅓ cup (80 ml) honey ¼ cup (50 g) granulated sugar 2 tbsp (30 ml) heavy cream 1½ cups (130 g) sliced almonds Pinch of salt For the Filling: 1¼ cups (300 ml) whole milk ¼ cup (50 g) granulated sugar 4 egg yolks 2 1/2 tbsp cornstarch 1 tsp vanilla bean paste (or seeds of ½ a vanilla pod) 1/4 cup honey 1/4 tsp almond extract (optional) ½ cup (120 ml) heavy cream, whipped NEWSLETTER SIGN-UP Preparation Here's how to make a German Bee Sting Cake step-by-step: 1. Make the Dough: In a small bowl, mix the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. In a mixing bowl, combine the eggs, flour, and salt. Add the yeast mixture and mix until it forms a shaggy dough. Knead in the butter a tablespoon at a time, until the dough is soft and elastic (about 8–10 minutes by hand or 5 in a stand mixer). Cover and let rise in a warm place until doubled in size (about 1–1.5 hours). 2. Prepare the Pan: Line and butter a 9-inch (23 cm) springform pan or cake ring. 3. Shape & Second Rise: Gently deflate the dough and press into the pan evenly. Let rise again for about 30–40 minutes, covered. 4. Make the Topping: In a saucepan, melt butter, honey, sugar, and cream over medium heat. Let it simmer for 2 minutes. Stir in sliced almonds and salt. Cool slightly, then gently spread over the risen dough. 5. Bake the Cake: Preheat oven to 350°F (175°C). Bake for 25–28 minutes, until golden and bubbling. Cool completely. 6. Make the Filling: In a saucepan, whisk milk, sugar, egg yolks, cornstarch, honey, and vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in almond liqueur (if using). Cover with plastic wrap directly on the surface and chill. Once cooled, fold in whipped cream for a light, mousse-like texture. *see kitchen tip below 7. Assemble: Slice the cake horizontally with a serrated knife. Carefully spread or pipe the cream on the bottom half. Place the almond-caramel top back on (cut into slices first if you want cleaner serving). Kitchen Tip: Before whipping cream: the custard should be thicker than Alfredo sauce —think pastry cream or soft pudding that mounds slightly when spooned. After folding in whipped cream: it should be cloudy and creamy, not runny , almost like a soft mousse that holds shape on a spoon. Make sure your custard is completely cooled before adding in the whipped cream or else it will cause your whipped cream to melt and become runny. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP