Everyday Cakes - Springformed | Naturally Gluten Free Baking

Pavlova

Pavlova is a meringue-based dessert, topped with whipped cream and fresh fruit. The meringue has a crisp shell and soft, airy, marshmallow-like center. It was developed and named in honor of the Russian ballerina, Anna Pavlova, when she was on tour in Australia and New Zealand in the 1920s. The dessert is quite popular in both countries and is commonly served at celebratory or holiday meals. It’s a perfect summertime dessert in whatever hemisphere you live in! Light, airy and fantastic. Recipe below.

Belgian Brownies

I’ll never forget the first time I ate a Belgian brownie at Le Pain Quotidien – sold in two sizes, large, which looks like a flourless cake, and mini, which looks like a muffin. It was fudgy, dense, chocolatey deliciousness with a thin top crust that shatters under pressure. They deservedly have a cult following. While it doesn’t look like a classic brownie, the taste and fudgy texture are brownie-like. They are easy to make at home (all by hand, in a few minutes) and are best eaten on a plate (they have a delicate, crumbly texture) with a spoon or two of lightly sweetened whipped cream. This recipe is adapted from “Cookbook” by Chef Alain Coumont, founder of Le Pain Quotidien. Recipe below.

Nanaimo Bars

Earlier this year, a photo of Nanaimo Bars — a classic Canadian dessert named for a city on Vancouver Island — became a source of controversy. Canadians were outrage that an Instagram post from The Times’ Cooking account depicted a version which skewed the proportions of this beloved confection. It was clear that there were rules to follow and I needed to know more. The first recipe dates back to 1952. In addition to being called Nanaimo Bars, they also were known as smog bars or chocolate squares. In an era of “set it and forget it” desserts, these bars were designed to be made quickly from packaged ingredients and without baking. Although available year-round, they are a Canadian holiday favorite. These intensely sweet, no-bake desert-squares are made of 3 layers: a chocolate-coconut-walnut-cookie base (the thickest part); a distinctly yellow, velvety buttercream middle (slightly thinner than the base); and a chocolate coating as smooth as freshly Zambonied ice (the thinnest part). To a Nanaimo Bar expert, the ratio of each layer is important. It’s an easy dessert to make whenever convenient, as long as you properly chill each layer before adding the next. Recipe below.

Míša řezy

Míša řezy is a traditional Czech dessert made of three layers: a base of airy chocolate sponge cake, a cheese-based middle layer, and a thick chocolate glaze. The star ingredient is a cheese called quark or tvaroh in Czech. It is a firm, spoonable curd cheese that is popular in Central Europe and is similar to cottage cheese, fromage frais, or farmer’s cheese - although these cheeses differ somewhat in consistency and/or fat content to tvaroh. Míša řezy means “Mickey’s squares” in Czech. It is based on the popular Míša popsicle, which was invented in 1962 and consists of tangy, quark-based ice cream covered in dark chocolate. It is an integral part of Czech childhood. The Míša logo features a grinning green bear holding its arms above the word Míša. Míša řezy traditionally is made as a large sheet cake and it is cut into squares. This recipe is for a smaller circular version. It is simple to prepare and the combination of chocolate and cheesecake is delicious. In addition to being served for dessert, Míša řezy can be eaten for breakfast - a piece of cake is a typical Czech breakfast! Recipe below.