old fashioned winter tarte

 

spiking pastries or rather the fillings thereof is certainly at the heart of German pastry baking: just think about the Kirsch, so famously giving the Black Forest Cake its prime aroma, the raisins for stollen soaking in rum at least a day or two, the ambrosial red wine and gl├╝hwein coffee cakes, and . . . → Read More: old fashioned winter tarte