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What am I cooking today? 18 times Sweet Soulfood

Photo: RFF

Dessert recipes

Against the Monday blues or the bad weather: Our sweet sins warm from and inside and work from the outside. Soulfood at its finest!

When the soul needs something sweet again, we enjoy one of our Soulfood recipes . A plate of rice pudding or a freshly baked pancake tower - sweet main courses make everyone happy!

You do not know what to cook today ? Awaken childhood memories and pamper yourself and their loved ones with a dish of soulfood. From the pan to the plate - sugary delicacies are warm twice as good.

Sweet Soulfood

Bioche casserole with almond cream and mixed berries

Ingredients (4 people)

200 g flour, 40 g + 3 tbsp sugar, 50 g buttermilk, 1/2 sachet (7g) dry yeast, 1 tsp liquid honey, 100 g frozen fruits, 50 g butter, 1 egg, 1 tbsp rum, 1 packet custard powder almond flavor ( for cooking), 500 ml of milk, flour for the work surface, powdered sugar for dusting, possibly parchment paper for the mold

preparation

1. Put the flour in a bowl, mix well with 40 g of sugar and press in the middle of a bowl. Warm buttermilk lukewarm, stir well with yeast and honey. Pour the yeast milk into the bowl, mix with some flour from the edge to a thin porridge. Covered and covered for about 15 minutes.

2. Thaw berry fruits in a sieve. Melt butter. Whisk egg. Add butter, egg and rum to the batter, knead into a smooth dough. Cover again in a warm place for about 45 minutes.

3. If necessary, lay out an ovenproof baking dish (approx. 26 cm Ø) with parchment. Pudding powder, 3 tablespoons sugar and 6 tablespoons milk until smooth. Bring remaining milk to a boil in a small saucepan. Stir the stirred pudding powder into the boiling milk, simmer for about 1 minute, remove from the heat. Pudding in the form, put aside.

4. Knead the dough briefly on a lightly floured work surface and form into 5-6 small bread rolls. Distribute bread rolls into the mold. Sprinkle soft fruits in between. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Remove the mold from the oven, allow to cool slightly and dust with powdered sugar.

Crêpes with marinated blood oranges and roasted almonds

Ingredients (4 people)

25 g butter, 125 g flour, 1 pinch salt, 1 tbsp + 150 g sugar, 250 ml milk, 1 egg + 1 egg yolk, 1 csp. Cinnamon, 1 sachet vanillin sugar, 150 g almonds, 4 blood oranges, 2 tbsp honey, 3 tablespoons orange liqueur, 1 teaspoon cornstarch, about 2 tablespoons oil, 1 teaspoon powdered sugar for dusting, baking paper

preparation

1. For the crêpes butter, melt in a small saucepan and heat until lightly browned and smells nutty. Meanwhile mix flour, salt and 1 tablespoon of sugar. Add milk and butter and mix. Stir in egg and egg yolks. Brush the dough through a sieve. Cover and allow to rest for about 1 hour.

2. In the meantime, boil 75 ml of water, 150 g of sugar, cinnamon and vanillin sugar in a coated pan for the roasted almonds. Add almonds and cook over high heat with constant stirring until the sugar is dry. Switch to medium temperature and stir until the sugar melts again. Put almonds on baking paper and pull apart immediately with 2 forks. Let cool down.

3. Peel oranges so that the white skin is completely removed. Remove fillets with a sharp knife between the separating skins. Squeeze juice from the skins. Heat honey in a small pan. Add the liqueur, bring to the boil. Stir juice with starch until smooth. Pour and simmer on low heat for 2-3 minutes. Add fillets and fill in a bowl.

4. Heat a coated pan (about 18 cm Ø) and streak with oil. Put in some dough and spread evenly on the bottom of the pan by tilting the pan. Bake at medium heat from each side for about 1 minute. Remove from the pan and place on a flat plate. Also bake another 7 crepes. Fold crepes together and serve with orange compote and roasted almonds on plates. Dust with powdered sugar.

Rice pudding with port wine sauce and mango slices

Ingredients (4 people)

90 g sugar, 100 ml red wine, 150 ml port, 750 ml milk, 160 g rice pudding, 1 mango (about 500 g), 150 g whipped cream

preparation

1. For the crêpes butter, melt in a small saucepan and heat until lightly browned and smells nutty. Meanwhile mix flour, salt and 1 tablespoon of sugar. Add milk and butter and mix. Stir in egg and egg yolks. Brush the dough through a sieve. Cover and allow to rest for about 1 hour.

2. In the meantime, boil 75 ml of water, 150 g of sugar, cinnamon and vanillin sugar in a coated pan for the roasted almonds. Add almonds and cook over high heat with constant stirring until the sugar is dry. Switch to medium temperature and stir until the sugar melts again. Put almonds on baking paper and pull apart immediately with 2 forks. Let cool down.

3. Peel oranges so that the white skin is completely removed. Remove fillets with a sharp knife between the separating skins. Squeeze juice from the skins. Heat honey in a small pan. Add the liqueur, bring to the boil. Stir juice with starch until smooth. Pour and simmer on low heat for 2-3 minutes. Add fillets and fill in a bowl.

4. Heat a coated pan (about 18 cm Ø) and streak with oil. Put in some dough and spread evenly on the bottom of the pan by tilting the pan. Bake at medium heat from each side for about 1 minute. Remove from the pan and place on a flat plate. Also bake another 7 crepes. Fold crepes together and serve with orange compote and roasted almonds on plates. Dust with powdered sugar.

Mares casserole with caramelized honey apricots and almond flakes

Ingredients (4 people)

1 tin (850 ml) apricots, 1 tbsp butter, 5 tbsp sugar, 1 vanilla pod, 1 sachet vanilla flavored pudding powder (for cooking), 500 ml milk, 1 yeast zest (500g), 1 tbsp liquid honey, 30 g almonds, possibly Parchment paper

preparation

1. Put the apricots in a colander, collecting the juice. Heat butter in a saucepan. Add the apricots, sprinkle with 2 tablespoons of sugar, caramelise, deglaze with the juice. Halve the vanilla pod lengthwise, scrape out the pith. Add the marrow to the apricots, simmer for 5-6 minutes, let cool.

2. Stir the custard powder, 3 tablespoons of sugar and 6 tablespoons of milk until smooth. Bring remaining milk to a boil in a small saucepan. Stir the stirred pudding mixture into the boiling milk, simmer for about 1 minute. Remove from the stove. An oven-proof mold (16 x 26 cm Ø) may be laid out with parchment.

3. Fill the pudding into the mold. Slice the slice into thin slices, press the slices upright into the pudding. Between each distribute apricots. Drizzle with fruit juice and honey, sprinkle with almonds. In a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for 7-8 minutes until golden brown. Take out and serve.

Baked lemon cake on custard with cherry compote

Ingredients (4 people)

1 packet of vanilla-flavored custard powder (for cooking), 5 tbsp sugar, 500 ml milk, 1 glass (370 ml) sour cherries, 1 tbsp cornstarch, 1 lemon cake (400 g), possibly parchment paper

preparation

1. Lay out four ovenproof molds (approx. 10.5 cm Ø) with parchment if necessary. Pudding powder, 3 tablespoons sugar and 6 tablespoons milk until smooth. Bring remaining milk to a boil in a small saucepan. Stir the stirred pudding mixture into the boiling milk, simmer for about 1 minute. Remove from the stove. Distribute pudding into the molds.

2. Put the cherries in a colander, collecting the juice. Heat juice and 2 tablespoons of sugar in a small saucepan. Stir the starch with 3 tablespoons of water until smooth. Bind the cherry juice with starch, bring to a boil briefly. Stir in cherries, remove from heat.

3. Slice the lemon cake. Spread on the pudding, distribute about 1 tablespoon of cherry compote on the cake slices. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 5 minutes. Take out and serve. To hand over remaining cherry compote.

Blueberry Pancake tower with cinnamon curd cream

Ingredients (4-6 people)

250 g flour, 1 packet of vanilla-flavored dessert sauce (for cooking), 8 tbsp + 30 g sugar, 1 pinch of salt, 5 eggs, 400 ml milk, 600 g blueberries, 125 g whipped cream, 250 g cream quark, 1 packet vanillin sugar, about 1 teaspoon ground cinnamon, about 150 ml of mineral water with carbon dioxide, about 75 g of butter or margarine, about 1 teaspoon of hail sugar, lemon balm to decorate

preparation

1. Mix flour, sauce powder, 1 tablespoon sugar and salt. Stir eggs, mix flour and milk alternately under the eggs. Cover the dough at room temperature for about 30 minutes.

2. Read blueberries, wash and drain well. Whip the cream. Mix cottage cheese, 30 g sugar, vanillin sugar and cinnamon. Add the cream and leave to cool.

3. Stir mineral water under the pancake batter. Heat some fat in a pan (about 18 cm Ø) and add 1 small ladle of dough. Spread 2-3 tablespoons of blueberries over the dough and bake for about 5 minutes over medium heat. Slip the pancake on a flat pot lid and pour back into the pan. Bake in 1-2 minutes and put on a plate or a large plate. Sprinkle with 1 tablespoon of sugar and keep warm.

4. Bake 7 more pancakes one after the other in the same way and layer on top of each other on the plate / plate. In each case, except for the 8th, sprinkle with 1 tablespoon of sugar. In the end, sauté 1-2 tablespoons of remaining berries briefly in the pan and spread over the top of the pancake. Sprinkle with sugar. Decorate with lemon balm. To serve cinnamon quark.

Raspberry Crumble

Ingredients (6 people)

125 g of soft butter, 200 g of flour, salt, 1 pinch of cinnamon powder, 100 g of brown sugar, 500 g of frozen raspberries, 1 packet of vanillin sugar

preparation

1. Put the butter, flour, salt, cinnamon and brown sugar in a bowl and knead to a crumble. Leave to cool for about 1 hour.

2. Distribute raspberries in a baking dish. Mix sugar, cinnamon and vanillin sugar and sprinkle over them. Distribute sprinkles on top. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 25-30 minutes until golden brown. Remove crumble and allow to cool. Custard tastes great.

Welsh pancakes with raisins and cinnamon

Ingredients (22 pieces)

225 g flour, 7 g baking powder, 100 g butter, 85 g sugar, 1 teaspoon cinnamon, 50 g sultanas, 1 egg, 2 tbsp milk, 3 tbsp sunflower oil

preparation

1. Put the flour in a bowl. Cut butter into small pieces and add to the flour with 75g sugar, 1/2 tsp cinnamon, sultanas, egg and milk. First knead with the dough hook of the hand mixer, then with your hands to a smooth dough.

2. Roll out the dough on a lightly floured work surface approx. 1 cm thick and cut out a total of approx. 22 circles (6 cm Ø). Knead the dough pieces again and cut out circles again until the dough is used up.

3. Heat oil in portions in a large, coated pan. Fry the casserole in portions over low heat from each side for about 3 minutes until golden brown.

4. Mix 10 g of sugar with 1/2 teaspoon cinnamon and sprinkle over the cakes before serving.
Tip: Stable in an airtight container for about 1 week.

Sweet potato noodles in cinnamon butter with apple compote, vanilla quark and cranberries

Ingredients (4 people)

500 g of floury cooking potatoes, 150 g of pasta flour, 2 eggs, salt, 1 pinch of turmeric, 3 red apples (about 550 g), 500 ml apple juice, 25 g cornstarch, 50 g sugar, 25 g butter, 1 teaspoon cinnamon powder, 75 g thickened cranberries (glass), 250 g vanilla quark, powdered sugar for dusting, mint for decorating, flour for the work surface

preparation

1. Wash potatoes and cook in boiling water for about 30 minutes. Drain the potatoes, steam and peel. Press hot through a potato press, let cool.

2. Add flour and eggs. Season with a pinch of salt and turmeric and knead into a smooth dough. Form on a well-floured work surface with floured hands to finger-thick rolls and cut into 4-5 cm long pieces. Place them in the palm of your hand and form into potato noodles with tapered ends (makes 75-80 pieces).

3. Boil plenty of salted water in a large saucepan. Cook the potato noodles (possibly also in portions) for about 3 minutes until they float on top. Remove with a foam trowel and leave to cool on a dishcloth.

4. Wash apples, rub dry, quarter, remove core and cut quarters into pieces. Mix 50 ml of apple juice and starch until smooth. Boil 450 ml of apple juice and 25 g of sugar. Add apples and simmer for about 3 minutes. Add stewed starch and simmer for about 1 minute, stirring constantly. Keep compote warm.

5. Heat the butter in a large frying pan and fry the noodles in portions. Sprinkle with 25 g of sugar, lightly caramelise and then sprinkle with cinnamon. Arrange noodles, apple compote, cranberries and cottage cheese on plates. Dust with powdered sugar and decorate with mint.

Dumplings in crumb butter with vanilla sauce

Ingredients (4 people)

10 g yeast, 1 tbsp + 75 g sugar, 250 g flour, salt, grated dish of 1/2 organic lemon, 1 egg, 150 g butter, 100 ml milk, 12 small plums, 12 pieces sugar cubes, 1 cinnamon stick, each 2 pieces thin peeled bowl of 1 organic lemon and orange, 75 g breadcrumbs, 2 tablespoons powdered sugar, flour for dusting and for the work surface

preparation

1. Stir the yeast with 1 tbsp sugar until the yeast becomes liquid. Put flour, 1 pinch of salt, grated lemon zest and egg in a bowl. Melt 50 g butter, add milk and warm lukewarm, remove from heat. Add the milk mixture and the mixed yeast to the flour and knead immediately with the dough hook of the hand mixer to a smooth, soft dough. Dust with flour and cover in a warm place for about 45 minutes until dough volume has doubled.

2. Wash plums, pat dry, cut open half and stone. Put a piece of sugar cubes in each plum. Compress plums again. Heat 2 1/2 liters of water, 1 tablespoon salt, 75 g sugar, cinnamon stick, pieces of orange and lemon peel in a large saucepan. Knead dough again. If the dough is too soft, then knead in a little more flour. Form into a roll on a floured work surface, cut into about 12 slices.

3. Press the slices flat, put 1 plum on top and make the dough around the plum into a dumpling. Close well. Carefully pour the dumplings into the boiling sauce and let it rest for about 15 minutes. Melt 100 g of butter, add breadcrumbs and roast until golden. Remove the dumplings with a skimmer, drain well and toss in the hot crumb butter. Serve dusted with powdered sugar. Custard tastes great.

Cherry clafoutis

Ingredients (6 people)

350 g cherries, 2 eggs, 60 g + 1 tbsp brown sugar, 75 g flour, 150 ml milk, fat and sugar for the molds, powdered sugar

preparation

1. Grease oven-proof molds well and sprinkle with sugar. Wash cherries, drain and stalk (do not corer). Distribute cherries into the molds and sprinkle with 1 tablespoon of sugar.

2. Whisk eggs and 60 g sugar creamy in a bowl. While stirring, add flour, then milk. Add the mass to the cherries and bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 25-35 minutes. Serve warm or cold and dust with some powdered sugar.

Almond casserole with mango and cherries

Ingredients (4 people)

1/2 mango (about 250 g), 4 eggs, 1 pinch of salt, 1 packet of vanillin sugar, 100 g of sugar, 3-4 tablespoons of whipped cream, 50 g of sour cream, 2 tablespoons of ground almonds, 100 g of flour, 20 g of amarettini Biscuits, 200 g of frozen cherries, powdered sugar for dusting, fat for the shape or pan

preparation

1. Peel and dice the mango. Separate eggs. Beat the egg yolks, salt, vanillin sugar and 50 g sugar creamy with the whisk of the hand mixer. Stir in cream, sour cream, almonds and flour. Beat the egg whites until stiff, pour in 50 g of sugar. Lift the egg whites in 2 portions under the dough. Crumble amarettini.

2. Mix amarettini, cherries and mango. Distribute half of the fruit in a greased, ovenproof dish (about 26 cm Ø) or pan (upper Ø approx. 30 cm) and pour the mixture on top. Distribute remaining fruit on it. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 40 minutes. Dust the casserole with powdered sugar.

Sweet apple gnocchi pan

Ingredients (4 people)

Juice of 1 lemon, 4 apples (about 800 g), 4 tablespoons pistachio nuts, 200 g fresh cranberries, 150 ml clear apple juice, 4 tablespoons sugar, 25 g butter, 600 g fresh snocchi (cooling rack), 3 tablespoons honey, powdered sugar Garnish

preparation

1. Fill 1/2 liter of water with lemon juice in a bowl. Wash apples, rub dry, quarter, core. Cut quarters into small slices and place in lemon water. Drain in a sieve. Finely chop the pistachios.

2. Wash cranberries and drain. Boil apple juice with sugar once. Add Cranberrys and let it go. Melt the butter in a large non-stick pan, fry the gnocchi in it for about 3 minutes, add the apples and roast again for about 5 minutes. Add honey, pour cranberries over with juice. Serve hot in plates. Sprinkle with pistachios and sprinkle with powdered sugar.

Struwen (Westphalian Kartfreitagsessen)

Ingredients (30-32 pieces)

200 g sultanas, 3/8 l milk, 500 g flour, 1 cube (42 g) fresh yeast, 50 g sugar, 1 teaspoon salt, 1 egg, 75-100 g clarified butter, 1-2 tablespoons powdered sugar

preparation

1. Put the sultanas in a bowl, cover with cold water and allow to swell for about 15 minutes. Heat 1/8 liter of milk. Put the flour in a bowl, press a trough in the middle, break in the yeast. Add 1 tbsp (15 g) of sugar and lukewarm milk. Mix with some flour from the edge to a thick porridge. Cover in a warm place for about 15 minutes.

2. Drain sultanas. Heat 1/4 liter of milk. Add salt and 35 g of sugar to the edge of the flour, add lukewarm milk and egg. Knead with the dough hooks of the mixer for approx. 3 minutes until the dough throws bubbles. Finally, knead sultanas. Cover the dough in a warm place for about 30 minutes.

3. Heat the lard in portions in a large pan. With 2 tablespoons about 5 small piles (each about 1 heaped EL) in the pan while just flattening something. For low to medium heat, turn over and whisk for 4-5 minutes. Put the finished struvens on a plate and keep warm. Bake about 25 more cakes from the remaining dough. To serve, dust with powdered sugar. To taste thickened cranberries or jam for example.

Marzipan rice pudding with rhubarb compote

Ingredients (4 people)

750 g rhubarb, 400 ml + 5 tbsp cranberry juice, 75-100 g sugar, 2 sachets vanillin sugar, 1 packet vanilla flavored sauce powder (for cooking), 1 l milk, 200 g whipping cream, 1 pinch salt, 250 g Rice pudding, 100 g marzipan raw meal, 3 eggs, 1 tbsp brown sugar, 1 tsp powdered sugar, fat for the mold

preparation

1. Clean rhubarb, wash and cut into small pieces. Boil 400 ml of juice, sugar, 1 sachet of vanillin sugar and rhubarb in a saucepan. Cover and simmer for about 5 minutes. Stir 5 tablespoons juice and sauce powder until smooth. Stir in the boiling rhubarb, bring to a boil again and simmer for 1 minute. Put in a bowl and let cool.

2. Milk, cream (except 3 tablespoons), 1 packet vanillin sugar and salt in a pot, bring to a boil. Add rice and simmer for about 35 minutes, stirring several times. Meanwhile, rub marzipan finely. Separate eggs. Beat the egg yolks and 3 tablespoons of cream with a fork.

3. Remove the rice pudding from the stove. Stir in the marzipan and egg yolks. Beat the egg whites until stiff and place them in portions under the rice pudding. Put in a greased baking dish. Sprinkle with brown sugar. Bake for 20-25 minutes in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3). Remove, dust with icing sugar. To give rhubarb.

Sweet surprise package with vanilla sauce

Ingredients (4 people)

1 package (250 g) Filo or Yufkateig strudel leaflets, 2 apricots, 400 g sour cream, 1 tbsp ground poppy seeds, 1-2 tbsp + 30 g sugar, 1 sachet vanillin sugar, 100 g raspberries, 1 1/2 tbsp liquid honey, 150 g butter, 4 tbsp breadcrumbs, 1 tsp powdered sugar, 1 vanilla pod, 400 ml + 5 tbsp milk, 1 pinch salt, 1-2 tbsp cornstarch, 1 egg yolk

preparation

1. Leave the dough sheets at room temperature for approx. 10 minutes. Wash the apricots, cut in half and remove the stone. Dice the apricot halves.

2. Mix 200 g sour cream, apricot pieces, poppy seeds, 1-2 tbsp sugar and vanillin sugar. Read raspberries. Mix remaining sour cream with raspberries and honey. Melt butter in a saucepan.

3. Remove Yufkateig Leaves. (Pack the rest well and use elsewhere.) Butter 1 sheet with butter and quarter. Place each quarter slightly offset. Add 1/2 tsp. Breadcrumbs and approx. 2 tbsp apicose mixture. Beat dough sheets over the filling and twist together. Put into a greased casserole dish (24 x 15 cm), brush with butter. Make another 3 packets with apricot filling and 4 with raspberry filling and layer into the form. Dust packets with powdered sugar and bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 30 minutes.

4. Meanwhile cut the vanilla pod lengthways, scrape out the pith. Boil 400 ml of milk, vanilla seeds, 30 g of sugar and 1 pinch of salt, switch off the heat. Whisk 5 tbsp of milk, starch and egg yolk, stir into milk and simmer for about 1 minute in the afterglow. Take out surprise package. To supply custard.

Buchteln with apricot filling

Ingredients (15 pieces)

250 ml + 5 tbsp milk, 1/2 cube (21 g) yeast, 1 tsp + 70 g + 1 tbsp sugar, 500 g flour, 100 g butter, 1 egg, 1 packet vanillin sugar, 1 pinch salt, grated peel of 1 untreated lemon, 125 g of dried soft apricots, 1 tbsp of apricot jam, 1 pinch of cinnamon, powdered sugar for dusting, baking paper

preparation

1. Heat 250 ml of milk lukewarm. Stir the yeast, 1 teaspoon of sugar and 100 ml of lukewarm milk until smooth. Mix flour and 70 g of sugar in a bowl. To press a hollow in the middle. Pour yeast milk into the bowl, mix with some flour from the edge and cover with flour. Let rest for about 15 minutes.

2. Melt 75 g of fat and add 150 ml of lukewarm milk. Add egg, vanillin sugar, salt and lemon zest to the batter and knead into a smooth dough. Cover the dough in a warm place for about 30 minutes.

3. Finely dice the apricots. Mix apricot cubes, jam and cinnamon. Form a roll from the yeast dough and cut into about 15 slices. Shape into balls first, then press flat. Put 1 teaspoon of apricot filling in the center and press the edges together again. Place the balls with the Teignaht down in a baking tray designed with baking paper. Let it rest in a warm place for about 30 minutes.

4. Melt 25 g fat, mix 5 tbsp milk and 1 tbsp sugar. Pour lukewarm mixture over the Buchteln. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) bake for about 30 minutes. Take Buchteln out of the oven, remove from the mold and sprinkle with powdered sugar. Serve lukewarm.

Apple and almond casserole

Ingredients (4 people)

4 raisin milk rolls from the day before (about 70 g each), 4 apples, 1/2 l milk, 4 eggs, 50 g sugar, 1 packet vanillin sugar, 1 packet vanilla flavored sauce powder (for cooking), 75 g almonds without skin, 2-3 tablespoons honey, powdered sugar for dusting, fat for the form, aluminum foil

preparation

1. Cut the rolls in half and cut into slices. Wash apples, dab dry, peel, quarter, cut out core casing. Cut apples into thin slices. Mix milk, eggs, sugar, vanillin sugar and sauce powder.

2. Layer bread and apples into 4 small greased casserole dishes. Cover with egg milk, sprinkle with almonds and press briefly. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 20-25 minutes until golden brown. Approximately Sprinkle with honey over 5 minutes before the end of the baking time and bake to the end, possibly cover with foil. Remove, allow to cool slightly and dust with powdered sugar.

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