Food

Just roll with it! Here's the secret to making a showstopping cake

Legendary British-Israeli chef, cookbook author and restaurateur Yotam Ottolenghi is joining TODAY Food to share delicious dessert recipes from his new book Sweet: Desserts from London's Ottolenghi.

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Learn how to make flaky rugelach and a show-stopping stripe cake

Play Video - 2:56

Learn how to make flaky rugelach and a show-stopping stripe cake

Play Video - 2:56

He shows us how to prepare flaky rugelach filled with a fruity and nutty filling and a stunning lemon and blackberry cake with rich buttercream.

Quince and Walnut Rugelach
Quince and Walnut Rugelach
Peden + Munk © 2017 / Sweet: Desserts from London's Ottolenghi
Rating:
( rated)
Cook time:
Prep time:
Yield:
24
Get the recipe

I love these rugelach because they are delicious, crispy and flaky and so perfect with coffee. They really bring back memories of heady aromas from the Jerusalem market bakeries.

Lemon and Blackcurrant Stripe Cake
Lemon and Black Currant Stripe Cake
Peden + Munk (C) 2017 / Sweet: Desserts from London's Ottolenghi
Rating:
( rated)
Cook time:
Prep time:
Servings:
8-10
Get the recipe

This cake is just so impressive and fun when you slice into it. The combination of tart lemon and sweet, dark berries coupled with the rich buttercream frosting make this a refreshing yet decadent dessert.

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