Cuisine: Swiss

  • Carrot Cake

    Carrot Cake

    Carrot cake recipes were found in the 19th-century cookbook in Switzerland. According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for children’s birthdays.

    Carrot cake became prevalent in the UK during the Second World War because sugar was rationed in the army. The sweetness from the carrots substituted for the sweetness of the sugar.

    One of the best parts about carrot cake is that it gets better over the hours, even after a day or two. The flavors have a chance to mingle and the icing helps keep it moist.

  • Mountain top Swiss Meringue

    Mountain top Swiss Meringue

    Why Swiss meringue ? Sometimes when you bake, you only use the yolk and you have many egg whites that would be wasted. The solution is to make meringues, it is very easy to make, requires the minimum amount of ingredients and always tastes nice.

    There are three types of meringues:
    • French meringue: egg whites and icing sugar. Makes crunchy shells.
    • Swiss meringue: egg whites and caster sugar. Makes softer shells.
    • Italian meringue: egg whites and syrup. Crisp and frothy, it lightens custards, covers lemon meringue pies, cakes…

    You can add any flavor or color to them.