Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Swiss Cakes and Tortes
This version of the classic cake uses fresh cherries, and swaps out the whipped cream centre for a chocolate based filling.
Osterfladen is basically a rice or semolina pudding, baked in a pastry shell. It is sold in the weeks leading up to Easter in most Swiss bakeries.
Crunchy nuts, soft truffle filling, marzipan, a slathering of chocolate. Heaven.
It's hard to imagine anything better than the Linzer Torte, so imagine my surprise at discovering the St Galler Klostertorte, its cousin from over the alps, made Swiss by adding, of course, chocolate.
Another great part of Swiss baking (aside from the abundance of kirsch) is that many of the recipes are by their very nature gluten free, as they rely on a base of ground nuts, rather than flour. Many are centuries old and have been tried and tested so often that they rarely go wrong. This Rüeblitorte, or carrot cake, is one such example.
A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast.
