From simple slab cakes to elaborate layer cakes, whether crumb-topped or frosted and filled, we love all things cake.
Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie StrangioGround nuts lend body and flavor to this thin and creamy dessert. The post Ostkaka med Färska Jordgubbar och Mynta (Almond Cheesecake with Macerated Strawberries and Mint) appeared first on Saveur.
This French egg custard is traditionally made with corn flour, but wheat flour works just as well. It puffs dramatically while cooking, then settles into a dense, delicately sweet flan. Matt Taylor-GrossWe kicked off with Gascon-style flan and ended with almond sugar cookies The post 21 Best Desserts we Made in 2015 appeared first on Saveur.