Austrian Sachertorte Recipe


  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 6 large eggs, separated
  • 1 cup all-purpose flour
  • 1/2 cup apricot preserves
  • 1/4 cup apricot liqueur (such as apricot schnapps)
  • 1 recipe chocolate glaze (recipe follows)


  1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
  2. In a heatproof bowl set over a pan of simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat and let cool.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate.
  4. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
  5. Sift the flour over the batter and fold in. Pour the batter into the prepared pan and smooth the top.
  6. Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove the sides of the pan and let the cake cool completely on a wire rack.
  7. In a small saucepan, combine the apricot preserves and apricot liqueur. Heat over low heat, stirring, until the preserves melt. Brush the top and sides of the cooled cake with the apricot glaze.

Chocolate Glaze:


  • 4 ounces semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter


  1. In a heatproof bowl set over a pan of simmering water, melt the chocolate, cream, and butter together, stirring occasionally, until smooth.
  2. Remove from heat and let cool for a few minutes. Pour the glaze over the top of the cake, allowing it to drizzle down the sides.

Once the glaze hardens, it’s ready to be served! Enjoy your delicious Sachertorte.

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Australian Lamington  Recipe


  • 4 cups of cake flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup of unsalted butter, at room temperature
  • 1 1/2 cups of granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract

For the chocolate coating:

  • 2 cups of powdered sugar
  • 1/2 cup of cocoa powder
  • 1/2 cup of unsalted butter
  • 1/4 cup of boiling water
  • 1 tsp vanilla extract

For the coconut coating:

  • 2 cups of shredded coconut


  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract.
  5. Slowly add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool completely in the pan before removing it and cutting it into squares.
  8. To make the chocolate coating, sift the powdered sugar and cocoa powder together in a medium bowl.
  9. In a separate saucepan, melt the butter and stir in the boiling water and vanilla extract.
  10. Pour the butter mixture into the sugar and cocoa powder, and stir until smooth.
  11. Dip each cake square into the chocolate coating and then roll it in the shredded coconut.
  12. Place the lamingtons on a wire rack and allow the chocolate to set before serving
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Armenian Gata Recipe

This is a customary sweet bread that is usually served at festive events like weddings and birthdays. This recipe can bake you a large loaf.


  • 3 cups all-purpose flour
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 eggs
  • 1 envelope active dry yeast
  • 1/4 tsp salt
  • 1 tsp cardamom powder
  • 1 tsp vanilla extract
  • 1 egg yolk, for brushing
  • Sesame seeds, for garnish (optional)


  1. In a small bowl, dissolve the yeast in 1/4 cup warm milk and set aside for 5 minutes.
  2. In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
  3. Add the butter, eggs, cardamom powder, vanilla extract, and the yeast mixture to the bowl. Mix until a soft dough forms.
  4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean towel, and set aside in a warm place to rise for 1 hour.
  6. Preheat the oven to 350°F (175°C).
  7. Punch down the dough and shape it into a large loaf. Place the loaf on a greased baking sheet.
  8. Brush the top of the loaf with the egg yolk and sprinkle with sesame seeds, if desired.
  9. Bake the loaf in the preheated oven for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Argentinian Empanadas Recipe

Empanadas are a very popular snack pastry in some South American countries like Colombia, Venezuela ands Argentina. Here is the Argentinian Version:


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and diced
  • 1/2 cup cold water
  • 1/2 pound ground beef or chicken
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • 1 egg, beaten


  1. In a large bowl, combine the flour and salt. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  2. Slowly add the cold water to the mixture, stirring with a fork until the dough comes together. Knead the dough briefly until it is smooth and elastic.
  3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  4. In a large skillet, brown the ground beef or chicken over medium-high heat. Drain off any excess fat.
  5. Add the onion, red bell pepper, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the vegetables are softened and the meat is cooked through.
  6. Preheat the oven to 350°F. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
  7. Cut the dough into circles using a round cookie cutter or the rim of a glass.
  8. Place a spoonful of the meat mixture onto one half of each dough circle. Brush the edges with the beaten egg.
  9. Fold the dough over the filling to form a half-moon shape, and press the edges to seal.
  10. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
  11. Bake the empanadas for 20-25 minutes, or until they are golden brown.
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Mozambique Bolo Polana


  • 2 cups of manioc flour
  • 2 cups of milk
  • 1 cup of sugar
  • 2 eggs
  • 1/2 cup of butter
  • 2 teaspoons of baking powder
  • 1 teaspoon of vanilla extract
  • Pinch of salt


  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, combine the manioc flour, sugar, baking powder, and salt. Mix well.
  3. In a separate mixing bowl, beat the eggs and then add the milk, butter, and vanilla extract. Mix until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
  5. Pour the batter into the prepared cake pan and smooth out the top.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
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Algerian Msemen Recipe


  • 500g of flour
  • 300ml of warm water
  • 1 tsp of active dry yeast
  • 1 tsp of sugar
  • 1 tsp of salt
  • 1/4 cup of vegetable oil


  1. In a mixing bowl, combine the flour and salt.
  2. In a separate bowl, mix together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
  3. Slowly add the yeast mixture to the flour mixture and knead for about 10-15 minutes, until the dough becomes smooth and elastic.
  4. Cover the dough and let it rest for about 1 hour, until it has doubled in size.
  5. Divide the dough into small balls (about the size of a golf ball).
  6. Flatten each ball of dough into a circle, about 1/4 inch thick.
  7. Brush the surface of the dough circle with vegetable oil.
  8. Fold the dough circle into a square shape.
  9. Roll out the square dough again, into a thin sheet.
  10. Heat a skillet or griddle over medium-high heat.
  11. Cook the Msemen for 1-2 minutes on each side, until golden brown.
  12. Serve warm with honey or jam.
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Albanian Flija Recipe

Popular in Albania and the neighboring Balkan countries, Albanian Flija is a traditional layered pastry. Here is a recipe for it, along with thorough directions:


  • 2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 1/2 cup yogurt
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 1/2 cup butter, melted
  • 1 cup cream
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp grated nutmeg


  1. Combine the all-purpose flour, semolina flour, and salt in a sizable mixing basin.
  2. Combine the heated water, yogurt, beaten egg, and vegetable oil in a different bowl.
  3. Once the dough develops, gradually add the wet components to the dry ones while thoroughly mixing.
  4. The dough should be smooth and elastic after 5 minutes of kneading.
  5. For around 30 minutes, cover the dough with a cloth and allow it to rest.
  6. Set your oven’s temperature to 375°F (190°C).
  7. The dough should be rolled out to a thickness of about 1/8 inch on a lightly dusted surface.
  8. Leave a thin border around the edges as you spread the melted butter over the dough.
  9. Cream, sour cream, sugar, vanilla extract, and freshly grated nutmeg should all be combined.
  10. Again maintaining a thin border all the way around the edges, spread the cream mixture over the butter in the dough.
  11. Start at one of the long sides and tightly roll up the dough.
  12. The remaining beaten egg should be used to brush the roll’s top once it is placed on a baking sheet.
  13. Bake for 25 to 30 minutes, or until the top is golden brown, in the preheated oven.
  14. Before slicing and serving, let the flia cool.
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Afghan Baklava Recipe

The Baklava is a popular pastry across the Middle East and here is the Afghan version:


-1 lb. phyllo dough

-1 lb. unsalted butter, melted

-1 lb. ground walnuts

-1/2 cup sugar

-1 tsp. ground cinnamon

-1/4 tsp. ground cardamom

-1/4 cup honey

-1/4 cup water

-1/4 cup sugar

-1 tsp. lemon juice

  1. Set the oven to 350 degrees Fahrenheit.
  2. Then ground walnuts, sugar, cinnamon, and cardamom should all be combined in a mixing dish. Mix thoroughly.
  3. In a saucepan over low heat, melt the butter.
  4. Pour some of the melted butter into a 9×13-inch baking dish and brush it with it.
    In the dish, arrange 8 sheets of phyllo dough, smearing each one with butter before putting another sheet on top.
  5. Over the phyllo layers, distribute half of the nut mixture.
  6. 8 more phyllo dough sheets should be layered on top, each one being brushed with butter before being added.
  7. Over the top, distribute the remaining nut mixture. The remaining phyllo sheets are layered on top, one sheet being added at a time, each one being butter-brushed.
  8. Create diamond-shaped baklava by cutting it.
  9. Bake for 45 to 50 minutes, or until golden brown, in a preheated oven.
  10. Combine the honey, water, sugar, and lemon juice in a small pot. Melt the sugar by heating it over medium heat.
  11. After taking the baklava out of the oven, immediately cover it with the honey mixture.
  12. Before serving, let the baklava cool for at least an hour.
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Lemon Pudding


One big lemon.

Sugar, six ounces.

Sweet almonds with 3 bitter ones, six ounces.

Six eggs.


Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste.

Add the sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings.

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Potato Pudding


Potatoes, big and mealy, one and a half lb.

Sugar, five and a half ounces.

Butter, one and a half ounces.

Flour, a tablespoonful.

Milk, half a pint.

Six eggs.

A pinch of salt.

Paste of cinnamon or lemon peel.


Boil or steam the potatoes, skin and rub through a sieve. Place them back again on the fire with the butter, the flour and the milk, all poured little by little, stirring well with the ladle, then add the sugar, the salt and the cinnamon or lemon peel (just a taste) and mix everything together well.

Remove from the fire and, when the mixture is lukewarm or cold add the eggs, first the yolks, then the whites beaten.

Bake like all other puddings and serve hot.

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