The European Cake Cookbook: Discover a New World of Decadence from the Celebrated Traditions of European Baking by Tatyana Nesteruk

  • Peach zefir torte (page 13)

    from The European Cake Cookbook: Discover a New World of Decadence from the Celebrated Traditions of European Baking The European Cake Cookbook by Tatyana Nesteruk

    • Categories: Cakes, large; Candy / sweets; Frostings & fillings; Dessert; East European
    • Ingredients: eggs; all-purpose flour; almond flour; heavy cream; confectioner's sugar; peach preserves; Moscato wine; peach flavor gelatin; sugar; peaches; agar
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Notes about Recipes in this book

  • Opera cake

    • bwhip on February 17, 2019

      Exceptional cake, just heavenly. Light as a feather - both the cake and the whipped coffee cream. Definitely brings tiramisu to mind. My ganache didn’t quite drip down the sides like the one in the cookbook, I’ll have to work on that technique. Still, it wound up looking beautiful and tasting even better. One of my favorite cakes I’ve ever made.

  • Dacquoise fraisier

    • bwhip on August 22, 2020

      Wonderful summer cake. The cake layers are wonderful, soft and light with crispy edges, and the ratio of cake to cream to berries is quite perfect. For such a dramatic and beautiful presentation, it’s actually pretty simple to make and put together.

  • Mozart torte

    • Jenny on May 06, 2018

      I'm in the mountains so I'm not sure if this made a difference in cooking time - but my cake was done in 20 minutes. So be aware that 30/35 minutes may be too much. I made an almond cream instead of pistachio - and it was really delicious - everyone including our guests loved it - and asked to take a slice or two home - a sure sign of a winner.

  • Blueberry lemon ricotta tea cake

    • bwhip on April 26, 2019

      Very good cake, both warm out of the oven and the next day. I wasn't quite sure what to expect with the somewhat unconventional recipe, which included a 335 degree baking temperature, 3 tablespoons of cornstarch, and four teaspoons of baking powder, but it turned out really great. Tall, flavorful, with a firm yet moist crumb structure, with a nice crispy edge around the perimeter. I think next time I'd add a bit more lemon zest to give it just a little more lemon flavor.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    A stunning book filled with show-stopping cakes with European touches.

    Full review
  • ISBN 10 1624145264
  • ISBN 13 9781624145261
  • Linked ISBNs
  • Published Mar 13 2018
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

For Tatyana Nesteruk, who was born in Ukraine, baking has always been a huge passion. Her blog, Tatyana’s Everyday Food, has gathered a large following of dedicated readers who especially love her extravagant and unique cakes. In her debut cookbook, Tatyana draws on her family roots to take readers on a delightful baking journey throughout Europe to learn the stories behind each region’s iconic cakes, flavors and techniques. With so much variety of rich, dense cakes and lighter, more delicate creations, avid home bakers will find endless inspiration.

Eastern Europe features moist cakes with creamy fillings such as Chocolate Kievsky Torte, a decadent cake with layers of chocolate sponge cake and hazelnut meringue. Western European delicacies are light and elegant, inspired by French pastries such as Strawberries & Cream Crepe Cake or Crème Brulee Cheesecake. Then there are the Southern-inspired cakes featuring tiramisu, cheeses and fruits; Central indulgences including hearty, dense chocolate cakes and velvety bundts; and finally Northern treats that are soft, buttery and perfect to accompany afternoon tea. Explore the rich history and flavors of Europe--and even pick up a new skill or two--with the fabulous cakes from this inspiring cookbook.

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