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

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

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

Find exactly what you’re craving—brunch waffles and breads, vibrant soups and salads, comforting mains, decadent desserts, and Swiss favorites. RECIPES BY CATEGORY From rösti-level comfort to elegant desserts , these Swiss-inspired , seasonal recipes make home cooking feel special. Click a category to explore—or head over to the eBook library for ready-to-download collections. Breakfast & Brunch Starters & Sides Soups & Salads Mains Desserts Cookies Cakes My Swiss Kitchen Breakfast & Brunch Breakfast & Brunch Breakfast and brunch favorites - waffles, breads, and healthy starts—perfect for slow Sundays, festive mornings, or everyday fuel. View Recipes Starters & Sides Starters & Sides Small bites, side accompaniments, and fresh seasonal favorites - ideal for hosting, picnics, or adding a burst of flavor to weeknight dinners. View Recipes Soups & Salads Soups & Salads Soups and salads that are fresh, hearty, and comforting—perfect for light lunches, cozy dinners, or healthy everyday meals. View Recipes Mains Mains Main dishes that are comforting, flavorful, and beautifully presented - perfect for weeknight dinners or special occasions. View Recipes Desserts Desserts Desserts for every occasion - cookies, cakes, and creamy treats perfect for holidays, gatherings, or everyday indulgence. View Recipes DESSERTS Cookies Irresistible homemade cookies -crispy, chewy, chocolatey, nutty, and everything in between. Perfect for gifting, sharing, or savoring fresh from the oven. View Recipes Cookies Cakes Cakes in every style - Bundts, loaves, and minis - layered, swirled, or glazed to perfection for sharing and savoring. View Recipes Cakes My Swiss Kitchen My Swiss Kitchen Swiss recipes, from authentic heritage dishes to modern twists - sharing the flavors of my Swiss kitchen with you. View Recipes

Explore Swiss-inspired and seasonal recipes from Poetic Road. From cozy soups and bakes to elegant desserts, each dish is crafted with photography and story in mind. I believe that food shouldn’t be boring—it should surprise you and make you excited to explore new flavors and textures. On this page, you’ll find a collection of thoughtfully crafted recipes inspired by my Swiss culinary heritage, seasonal ingredients, and a love for simple yet elegant flavors. Whether you’re craving comforting classics, creative twists on familiar dishes, or something to inspire your next family gathering, these recipes are all about making meals that feel special and fun to share. ALL RECIPES Zürcher Geschnetzeltes A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles. Smoky Cornbread Waffles Sweet, smoky, and a little spicy, these cornbread waffles are everything I love about brunch—crisp edges, cozy flavor, and plenty of maple drizzle. Kale and Barley Salad A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. Herby Pull-Apart Bread Wreath Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering. Swiss Pfaffenhütli Cookies (Little Pope’s Hats) These Swiss Pfefferhütte cookies are a holiday classic. A golden buttery lemon infused cookie filled with bright raspberry jam. Creamy Potato Salad A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort. Paprika Grissini Crunchy paprika flavored breadsticks inspired by the Swiss Zweifel Chips, made for summer aperos. Pumpkin Spice Babka A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough. Crispy Mushroom Bites Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast. Creamy Potato, Leek & Sausage Soup A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons. 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 ... 15

Easter Bright Easter brunch ideas and make-ahead bakes—crowd-pleasing recipes for a joyful spring table. < Back Easter Cheesecake This festive Easter cheesecake features a spiced carrot cake-inspired crust made with Social Tea cookies, paired with a creamy vanilla cheesecake speckled with crushed mini eggs. View Recipe Rainbow Popcorn It’s sweet, salty, and looks like a bowl of edible confetti—rainbow popcorn is the kind of snack that turns any moment into a party. View Recipe Hedgehog Bread Easter Rolls Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion! View Recipe Easter Nest Cookies Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs. View Recipe Load More

Breakfast & Brunch Fluffy waffles, fresh-baked breads, and wholesome starts—breakfast & brunch recipes that make mornings easy, cozy, and delicious. < Back Smoky Cornbread Waffles Sweet, smoky, and a little spicy, these cornbread waffles are everything I love about brunch—crisp edges, cozy flavor, and plenty of maple drizzle. View Recipe Swiss Pancakes (Omelette) Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth. View Recipe Swiss Cherry Bake (Chriesiauflauf) A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. View Recipe Pumpkin Spice Bread Pudding A delicious bread pudding made of warm pumpkin spice flavors and topped with a crunchy cinnamon streusel. The perfect cozy, fall breakfast! View Recipe Pumpkin Spice Babka A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough. View Recipe Hedgehog Bread Easter Rolls Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion! View Recipe Hazelnut Croissants (Nussgipfel) Flaky, nutty, and irresistibly sweet, these homemade croissants with hazelnut filling are a taste of Switzerland in every bite. View Recipe Almond Apricot Madeleines Classic light and fluffy texture that is perfectly complemented by a sweet and fruity white chocolate apricot coating. View Recipe Steamed Caramel Rolls (Dampfnudeln) Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce. View Recipe Orange Poppy Seed Loaf Cake Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. View Recipe Baked Apples Filled with a sweet date and nut filling, these baked apples are an easy-to-make and comforting dessert option that everyone will love. View Recipe London Fog Chia Pudding A creamy, aromatic blend of vanilla, bergamot-infused Earl Grey tea, and a hint of sweetness from the whipped blackberry yogurt. View Recipe Load More

My Swiss Kitchen Swiss recipes and inspired twists—Rösti, barley soup, Zopf, and more—bringing Alpine flavors and family memories to your table. < Back Swiss Pfaffenhütli Cookies (Little Pope’s Hats) These Swiss Pfefferhütte cookies are a holiday classic. A golden buttery lemon infused cookie filled with bright raspberry jam. View Recipe Zürcher Geschnetzeltes A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles. View Recipe Swiss Pancake Soup (Flädlisuppe) Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth. View Recipe Whipped Chestnut Pavlovas (Vermicelles) A simple, elegant Swiss inspired dessert featuring a crispy meringue base topped with swirls of whipped cream and creamy chestnut purée. View Recipe Mailanderli (Swiss Butter Cookies) These classic Swiss holiday cookies are buttery and tender with a soft golden sheen - simple, elegant, and perfect for gifting. View Recipe Steamed Caramel Rolls (Dampfnudeln) Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce. View Recipe Swiss Pancakes (Omelette) Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth. View Recipe Chestnut Soup (Marronisuppe) A rich and velvety soup, with a harmonious blend of nutty, savory, and slightly sweet flavors, making it a comforting and refined dish. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. View Recipe Swiss Tomato Tart (Tomatenwahe) A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. View Recipe Swiss Cherry Bake (Chriesiauflauf) A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. View Recipe Load More

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

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Soups & Salads Crisp salads and cozy soup recipes—fresh, hearty, and comforting bowls you’ll reach for in every season. < Back Creamy Potato Salad A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort. View Recipe Herby Cucumber Salad A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. View Recipe Creamy Cauliflower Soup Rich, creamy cauliflower soup topped with crumbled hard-boiled egg, crispy scallions, and a hint of chili flakes. Simple, cozy, and packed with flavor! View Recipe Spiced Pumpkin Soup This soup combines the roasted sweetness of pumpkin with a warm, savory depth, resulting in a cozy and comforting bowl of autumn flavors. View Recipe Creamy Potato, Leek & Sausage Soup A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons. View Recipe Swiss Pancake Soup (Flädlisuppe) Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth. View Recipe Chestnut Soup (Marronisuppe) A rich and velvety soup, with a harmonious blend of nutty, savory, and slightly sweet flavors, making it a comforting and refined dish. View Recipe Swiss Barley Soup (Gerstensuppe) A hearty Swiss Alpine soup made with tender barley and root vegetables. A comforting classic from the Graubünden region, perfect for chilly days. View Recipe Kale and Barley Salad A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. View Recipe Fennel and Apple Carpaccio A vibrant, refreshing plate of fennel and apple carpaccio with juicy grapefruit segments, fresh mint, and a drizzle of zesty white balsamic vinaigrette View Recipe Turmeric and Coconut Soup This vibrant soup combines the earthy flavor of turmeric with the sweet and slightly spicy notes of paprika and is filled with veggie goodness. View Recipe Grilled Salmon Rice Salad This dish combines the freshness of summer vegetables with the heartiness of grilled salmon, making for a delightful and satisfying meal. View Recipe Load More

Cookies Crispy edges, chewy centers—homemade cookie recipes from classic chocolate chip to nutty, spiced favorites. < Back Swiss Pfaffenhütli Cookies (Little Pope’s Hats) These Swiss Pfefferhütte cookies are a holiday classic. A golden buttery lemon infused cookie filled with bright raspberry jam. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Nussmakronen Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions. View Recipe Mailanderli (Swiss Butter Cookies) These classic Swiss holiday cookies are buttery and tender with a soft golden sheen - simple, elegant, and perfect for gifting. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. View Recipe Honey Nut Macarons Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors. View Recipe Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. View Recipe Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. View Recipe Chocolate Mummy Cookies Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. View Recipe Load More