Somewhere between a truffle and fudge, this Brazilian delicacy (brigadeiro translates as “brigadier” in English) is made of sweetened condensed milk, cocoa, and butter.
Especially popular in Egypt, this Middle Eastern cake is made with fine semolina, sugar, and butter. Once it comes out of the oven, the basbousa is soaked in a syrup
This cake was invented by a pastry chef named Franz Sacher for the Austrian royal family. The Hotel Sacher in Vienna still uses the original recipe—a secret to this day
This Balinese dessert is known for its vibrant green colour that comes from using a natural extract of pandan, a tropical plant grown in Southeast Asia.
Pastéis (plural) de nata are flaky tarts filled with cream that have the consistency of flan. A monk at the Belém Monastery, now a neighbourhood in Lisbon, is responsible for their invention.
This small square cake is made from an airy dough, similar to sponge cake, which is then soaked in chocolate icing and rolled in grated coconut.
The word babka means grandmother in Polish. It’s also the name of this brioche cake served on Easter Sunday, because it refers to the traditional mold that the dessert is baked
Typical of Peruvian street food, picarones are kind of like doughnuts. But the comparison ends at their ringed shape, as the dough, made from squash and sweet potato purée with anise