Zuger Kirschtorte
Although it takes a bit of time, I love making this cake. It looks impressive and tastes wonderful, especially if you aren’t shy with the kirsch that features throughout.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Swiss Cakes and Tortes
Although it takes a bit of time, I love making this cake. It looks impressive and tastes wonderful, especially if you aren’t shy with the kirsch that features throughout.
A light and lemony cake made with Ziger, a by-product of cheesemaking and similar to ricotta.
What happens to all those chocolate bunnies after Easter? Hint: some of them are in this cake.
Although I never waste my cookie quota munching Kambly Bretzeli at the factory, I often take a bag to go.
Baked slowly, layer by layer, the Baumkuchen, or tree cake, is a (delicious) afternoon’s work.
The season of melted cheese is upon us.
Just a couple of leftover potatoes give you the perfect excuse to make this delicious potato cake.
The Basler Kirschenbrottorte is just what the German describes—cherry bread cake from Basel. It's basically a big bread pudding, chock full of cherries.
The bees are a-buzzing.
Inspired by their sweet, sweet honey, I bring you these cupcakes.
Delicious and wholesome, this polenta cake is stuffed with apples and raisins. Baked throughout central Switzerland, this particular variety comes from the canton of Nidwalden.
Some people have spirit animals.
I have a spirit cake.
A showstopping cake that tastes like eggnog.
Creamy no-bake cheesecake, with the nostalgic taste of Bärentatzen.
An easy cake that features the best of Swiss summer produce—apricots and plums.
Wandering bakers ventured forth from Graubünden and eventually made it home—then baked this delicious caramel and walnut tart.
The recipe comes from the classic Swiss Home Ec textbook, Tip Topf, and is incredibly adaptable—whatever you have in your cupboard can be added to the cake.
Here's where to find most of these Linzer beasts—in my belly.
It was a mistake to think I could make these in advance and save them for Sam, my Valentine.
Sorry, Sam.
"Why would you even bother to eat an apricot that didn't come from the Wallis?"
This is a sentiment shared by most Swiss people.