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Found 8 result(s) for "baking"
Lemon Drizzle Cake: Swiss Betty Bossi Classic
Intensely lemony and moist thanks to lemon-sugar drizzle – a Swiss household staple for generations.
Swiss Carrot Cake: The Classic with Lemon Glaze
Moist, nutty, and not overly sweet: this Swiss carrot cake gets even better if you leave it for a day.
Chocolate Cake in 15 Minutes: 6 Ingredients, No Mixer Needed
An impressive dessert in under 15 minutes – with just 6 basic kitchen ingredients. Firm on the outside, gooey on the inside like a lava cake.
Cinnamon Folds: The Scandinavian Classic Kids Love
Think cinnamon rolls, but easier to shape: soft yeast dough, butter, cinnamon and sugar folded into a round pan. Cozy, simple and very hard to mess up.
Make Dry Bread Crisp Again in the Oven
Do not throw dry bread away too quickly: wet the surface, bake it for 8 to 12 minutes, and it gets crisp outside and better inside.
Extra-Fluffy Pancakes: The Egg White Secret
Turn your pancakes into restaurant-quality with a simple 2-minute trick: whip the egg whites to stiff peaks and fold in. Double the height, super fluffy.
Why isn’t an oven tray the same at the front and back?
With convection (fan) cooking, the tray has a correct orientation: slide it in with the beveled edge toward the back (toward the fan) for better airflow and more even browning.
Grandma's Semolina Pudding: Light & Fluffy with Egg Whites
Classic semolina pudding — but light and fluffy instead of heavy. The egg white trick makes all the difference.