Category Archives: Dessert

Walnut Blitz Torte


jillpickle: Blitz Torte (or sometimes called German Blitz Torte) was one of Bill’s childhood favorites that his mom made for special occasions.  From what I’ve read, it seems that this was popular in the 1950’s and created in America, not Germany.  It appears that most of the recipes I found consisted of 2 layers of butter cake topped with a meringue and almonds with a custard filling.  Bill’s mom used walnuts instead of almonds so I did find a recipe with walnuts.  Making all of the components: cake, meringue and custard was time consuming but worth the effort!  I didn’t want a huge cake that only the 2 of us would eat so I cut the recipe in half and used (2) 6″ cake pans.  The result was a tiny buttery, crunchy sweet cake!  Tastes great topped with sweetened whipped cream!     Walnut Blitz Torte.



Strawberries and Cream Tart

Strawberries and Cream Tart

I found this recipe for a summery tart which I made with freshly picked strawberries. The crust fell apart since my graham cracker to butter ratio was a little off, but it was still really good.




The only Swedish I learned while in Sweden was tack (thank you) and hungrig (hungry). Well, since yesterday was Sweden’s National Day and I was feeling a little hungrig, I decided to make an almond cake with strawberries and whipped cream. It turned out well, but I won’t post the recipe since it had some glaring errors (no mention of what to do with the dry ingredients!).

I should note that Sweden’s National Day is a relatively new holiday, celebrated first in 2005. It’s not popular with everyone there, partly because many Swedes consider Midsummer to be their national day. Even though I am not Swedish, I can’t pass up an opportunity to pull out the herring and aquavit and bake a delicious cake.

Italian Almond Tart


jillpickle:  The William Sonoma website has some great recipes and here is one that I particularly like!  This is another of those impressive desserts which is easier to make than it looks!  Just make sure you chill the tart dough for 30 minutes before you roll it out to make it easier to handle.  Have a ruler handy to roll it out 2 inches larger than the bottom of your tart pan.  I miscalculated and ended up rolling out the dough twice but it still turned out well!  We served this tart with raspberries and a little cream.  Delicious!!



Slow-bake Cheese Cake


jillpickle: This past Tuesday was “Quilting Night” at my house. Quilting night is a time to get together at quilt club member’s homes and eat luscious desserts. (Oh and quilt too!!) Here is my version of a turtle cheesecake including homemade caramel topping, pecans and fudge drizzle. You can’t go wrong with this cheesecake when you want a fancy dessert! Slow-bake Cheese Cake from Sue Skrzeczkowski Just make sure you have time to bake and cool all of the layers. I’ve tried making this “fast” and it did not turn out! This is a great bake-ahead dessert since it tastes better the day after you make it!

Fudge Drizzle:

Melt about 1 cup chocolate chips (Ghirardelli), 1 Tablespoon butter, 2 Tablespoons honey, 1 Tablespoon water and 1 teaspoon vanilla in a glass dish in the microwave for about 1 minute. If this is too thick, you can add a tiny bit more water. This will solidify in the frig, but stick it back in the microwave for a few seconds to melt and use. You can use this sauce to drizzle over ice cream as well.

Carmel Budino with Salted Carmel Sauce

JillPickle:  I first tried a truly delicious dessert called Budino at Lombardino’s Restaurant in Madison.  So after seeing this recipe, I decided to give it a go.  There are lots of steps to this dessert but it’s well worth it.  It makes a lot: 8 cup servings and it keeps well in the frig!

Pastel de Tres Leches

Matthew:  Just in time for Cinco de Mayo, I decided to make a pastel de tres leches.  I’ve had it a couple times before at restaurants, most recently in Costa Rica, and really liked it.  I mean, anything with sweetened condensed milk has to be good, right?  The only unusual ingredient was masa harina, which is made from corn.  I was able to find it at the coop.  The recipe calls for fine ground cornmeal and all I had at home was coarse cornmeal.  There was more texture to the cake, but I was ok with that.  The cake turned out really well and I’m excited to serve some to my friends.  And, since you only use half of the three milks mixture, I might just have to make another one right away.