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Sponge is highly absorbent thanks to its open crumb, and pastry uses that property deliberately. Before the layers are stacked they are brushed with syrup; the syrup both moistens the cake and carrie…

Chocolate and sour cherry have been used together in European pastry for centuries, from the German Black Forest cake to Italian tarts, with many classic recipes built around the pair. The endurance …

Mosaic cake belongs to the no-bake group in pastry. Broken biscuit pieces are folded into a mixture of melted chocolate and butter, pressed into a mould and chilled; the structure is set as the choco…

Tiramisu differs structurally from classic cakes. Savoiardi biscuits are used instead of sponge; they are dipped in coffee to soften and layered alternately with mascarpone cream. The resulting struc…

Cheesecake is built on cream cheese, a product with a high fat content. That gives the dessert a creamy, full texture; in return, the same fat leaves a sense of weight in the mouth after a few bites.…

The creamy body of a cheesecake is almost white, which is an advantage in pastry: every colour placed on it reads brighter than it is. The deep red of raspberry is among the colours that set the shar…

A dessert portion is not valuable simply for being large. With rich desserts a large portion works against itself; the guest cannot finish the plate and remembers the experience badly. That holds esp…

Choux is one of the most unusual pastries, because what makes it rise is not yeast or baking powder but steam. The paste is first cooked on the stove and then baked; the water inside turns to vapour …

Trileçe reached Turkey through the Balkans and takes its name directly from its recipe. A baked cake is soaked in a mixture of milk, cream and condensed milk; because three different dairy products a…

The name of this cake describes the production step directly. Cocoa syrup is poured over the cake as soon as it leaves the oven, while it is still hot; the pores of a hot cake are open and the syrup …

In Turkish patisserie gateau cakes are measured by number, and those numbers form a shared language in the trade. When a customer says number one, the same size is in the mind of both the shop and th…

The structure of baklava rests on three elements working together. The pastry is rolled paper-thin and stacked; fat is brushed between every sheet, keeping the layers from bonding and letting them pu…