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4 recipes

Postre MassiniCustard sponge with burnt sugar top

Montevideo's birthday cake of choice since the early twentieth century, the Massini is two thin layers of sponge sandwiching a thick filling of whipped cream folded with egg-yolk custard, crowned with a thin glassy crust of torched yolk and sugar. Bakeries across Uruguay sell it on Sundays. Traditional versions sometimes add a sweet fortified wine to the custard; this one is alcohol-free. The custard is cooked to a safe 71 °C. The common mistake is assembling with warm custard, which melts the cream into a puddle. Chef's tip: if you don't have a blowtorch, put the sugared top under a very hot grill for a minute and watch it closely.

80 minParaguayanBaking
by KrazyBadal 0 views

Kulcha-e-namakiSalted butter biscuits

Kabul bakeries pile glass cases with kulcha, and alongside the sweet ones there are always the salty kulcha-e-namaki, pale little rounds flecked with black nigella that disappear by the handful with green or black tea. They are short and crumbly like shortbread but savoury, with a buttery richness and the oniony bite of the seeds, and at Eid and Nowruz a plate of them sits beside the sweets for guests who prefer something less sugary. They should stay pale, so the big mistake is baking them until brown, which makes the butter taste burnt and the biscuits hard. Chef's tip: chill the shaped biscuits for 15 minutes before baking so they hold their crisp edges.

38 minAfghanBaking
by KrazyBadal 0 views

RohtSweet cardamom sesame bread

In Mazar-i-Sharif, the city that hosts Afghanistan's biggest Nowruz celebrations, roht is baked by the dozen in the days before the new year and carried to relatives with haft mewa and sweets; families also make it to celebrate a birth or welcome guests home from the Hajj. It is a thick round bread, somewhere between a sweet loaf and a soft cake, golden on top and patterned with sesame and nigella, with a close, tender crumb scented with cardamom. It is torn into pieces and eaten with green tea at any hour of the day. Rich, sugary dough rises slowly, so the common failure is baking it too soon, which gives a dense, heavy round; wait until it has clearly doubled. Chef's tip: press a pattern into the top with a fork or a clean bread stamp before the glaze, so the seeds settle into the grooves.

55 minAfghanBaking
by KrazyBadal 0 views

ChajáSponge, peach and cream cake

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 minParaguayanBaking
by KrazyBadal 0 views