Norway is weird when it comes to naming desserts, but this one sure feels like a success! Usually made for parties, and especially around Easter, Suksessterte or quite literally Success Tart, is a classic Norwegian dessert. While the crust is made from a meringue-like mix of nuts, powdered sugar and egg whites, the topping is a vibrant yellow custard. Eggs are the main ingredient, which tells us one thing: tons of science happening right here!
Today is Fastelavn in Norway, which is the Sunday before Fat Tuesday. This religious holiday is usually celebrated by eating buns with cream and jam. Such tasty, tasty religion!
As a scientist, I always strive for discovery. Making basic sweet buns is no fun! Also as a scientist, I know Jesus doesn’t care whether or not we make sweet buns (because he ain’t exist, duh). I decided to use the same basic sweet dough recipe, but use it for GREATNESS.
How can you make something as basic as apple pie exciting enough to impress people? Let science show you! Start off being undecisive where you can’t decide if you want flaky delicious pie crust, or if you want crunchy crumble. That’s when you use both! Continue reading
Fall is here. FALL IS HERE! Let’s all wear chunky sweaters, scarves and everything in burgundy. And let’s all be super basic and drink pumpkin spice lattes because fuck it. They’re delicious and WE ALL KNOW IT.
When in Lisbon, one does as any tourist does and one visits the Pastéis de Belém bakery for a lovely delicious little custard tart. Sure you can buy them anywhere else, but we’ve tried others and the one at the bakery in Belém – with the long line of tourists in front – is definitely the yummiest. (They sell like a million a day, so don’t expect to find much love and care inside these pastries.)
Pro tip: Notice that you’re supposed to line up in two lines, while all the tourists line up in one line. Queue up there and get some old tourist lady really angry at you for cutting in line. Point annoyingly at the signs that say that you should line up in two lines. Then have that lady push in behind you so that she can get in front again. Fun times!
French fancy-sounding desserts don’t have to be a lot of work. They can actually be super easy! The brains of NDSM offer you the following easy classic: Cherry Clafoutis. Because when it’s right, it’s right. Continue reading
Being an Adult can be pretty sucky sometimes, and one of the most disappointing things is that you rarely get a cake for your birthday unless you actually make it yourself. And who wants a weak ass birthday cake? Nobody! You know the B in bday stands for Bring It, and It sure has been Broughten. Continue reading
This cake is basic, but not in the BASIC way. It looks homemade and that is totally fine! As we say in our kitchenlab: rustic, classic and natural are just other words for homemade. Doesn’t it make you feel like home? (If you were priviliged enough to have had caretakers that made you cakes.) Anyway, now YOU can make this easy apple cake yourself! Continue reading
Ah, how divine to know exactly what failure tastes like! Kinda like burnt banana if you’re wondering. Continue reading
Ok, we get it professional pie baking people, you’re better at your job than we are at dessert science. You might remember this failed desserting moment in our long history – though, let’s be honest, you probably don’t, because we almost did not remember this one (since we got the flu right after). Anyway, you can buy these rijstevlaai’s at actual bakeries and then they look like this:
I know, so unfair. Why are people that get paid for it so much better at making desserts!
New Dessert Science Magazine 