8 recipes
Whipped egg whites, lightly stabilized with cornstarch, are fried into golden dumplings and soaked in a vanilla sugar syrup.
Fine egg-yolk noodle dough is layered with ground almonds, butter, and sugar, baked, then soaked in a lemon and vanilla syrup.
Rice cooked in a citrus-rum syrup, layered with walnuts and grated chocolate, then baked under a golden egg white glaze.
Traditional apricot cream cake combining sponge, vanilla custard, and meringue for a timeless European flavor.
A flourless steamed chocolate pudding with ground almonds and egg whites, served cold beneath fresh strawberry foam — an early twentieth century classic.
Crisp Central European confections of Swiss meringue shaped into crescents, coated in ground almonds, oven-dried until white and firm.
A decadent vintage dessert featuring apples slow-cooked in a butter-sugar syrup, topped with a cloud of lemon-scented meringue.
A sophisticated, flourless chestnut sponge cake filled with a delicate whipped chestnut butter cream. A true 1920s classic.