New Year’s Eve is a special time celebrated around the world with streets decorated with lights, cheerful melodies and elaborate flavors. The desserts that mark this period are like little treasures that tell the story of each country and help us connect with the past. For some, it is a slice of cake that revives a childhood memory, for others it is a cookie that carries the traces of an old tradition… In this article, we take a journey into the magical stories of the desserts that adorn the New Year’s table, each of which comes from a different culture. Perhaps you will rediscover a familiar flavor, perhaps you will witness a brand new story.
If you’re ready, let’s discover these appetizing nostalgic stories and classic recipes together. Enjoy your reading!
1. Bûche de Noël – France
The Bûche de Noël, which has become the symbol of the French dessert tradition, is a reflection of a deep-rooted ritual dating back to the Middle Ages. On the winter solstice, the longest night of the year, families would place a large oak or pine log, called Yule, in giant fireplaces, wishing to drive away evil and invoke the blessings of the new year with the flames of this log. In some parts of France, this log was lit on Christmas Eve and sometimes kept burning until Epiphany. The ashes of the log, believed to bring protection and good luck to the home, were kept until the following year.
By the 19th century, as large fireplaces gave way to smaller heating systems, this tradition gradually declined. Keeping the memory of this ritual that has been going on for generations alive in a different way, French pastry makers have transformed the large logs burning in the fireplace into an elegant cake served on dessert trays. Bûche de Noël, or Log Cake as we call it, has become one of the most popular desserts today with its chocolate coating resembling the bark of a log and its soft sponge cake.
Classic Bûche de Noël Recipe
Ingredients:
For the sponge cake:
- 5 large eggs
- 120 g granulated
- 25 g vegetable oil (about 2 tablespoons)
- 90 g flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
For the cream:
- 200 ml cream (cold)
- 50 g powdered sugar
- 1 teaspoon vanilla extract
For the ganache:
- 200 g dark chocolate
- 150 ml cream
Preparation Stages:
1. Beat the egg whites with a pinch of salt. When you lift the whisk, the foam should remain stable and not collapse.
2. In a separate bowl, whisk the egg yolks with the granulated sugar until light yellow. Add the oil and continue whisking. Slowly sift the flour and baking powder into the mixture. Carefully add the egg whites to the mixture and mix with a spatula without deflating.
3. Preheat the oven to 180°C. Line the baking sheet with greaseproof paper and spread the mixture evenly. Bake for 10-12 minutes, until the cake is golden brown.
4. Turn the baked cake upside down on a clean greaseproof paper. Roll it with the paper and leave it to cool warm.
5. Whisk together the cold cream, icing sugar and vanilla. Unroll the cooled cake and spread the cream in a thin layer. Roll the cake again.
Ganache Preparation and Application:
Heat the cream, add the chocolate and stir until smooth. Spread the ganache over the cake and make lines with a fork to look like tree bark.
Decoration: Optionally decorate with meringue mushrooms (meringue), powdered sugar or chocolate chips. Refrigerate the cake for 1 hour before serving. Enjoy your meal!
Presentation and Tasting Suggestions:
When slicing the cake, clean the knife after each slice. This ensures a neat and elegant presentation. Serve with coffee or hot chocolate for the perfect dessert experience.
2. Christstollen – Germany
Christstollen is Germany’s gift to the Christmas season, a sweet bread that truly reflects the winter spirit with its rich history and flavor. This bread, whose story dates back to the 15th century, was first mentioned as “fasting bread” in an invoice of St. Bartholomew’s Hospital in 1474. Since the Catholic Church forbade the use of rich ingredients such as butter and milk during the fasting period, it was made only from flour, yeast and water. However, this limited the creativity of bakers and the public’s search for flavor.
Prince Ernst, Elector of Saxony, and his brother Albrecht appealed to the Pope to lift the ban on butter. Although their initial appeal was rejected, in 1491 Pope Innocentius VIII granted a special dispensation, known as the “Butterbrief”, allowing Dresden bakers to use butter. However, this permission was only valid in exchange for a fine and the proceeds were used to build Freiberg Cathedral. The prince and his family were exempted from this fine, a privilege that made Stollen known as the “Food of Kings”.
By the 16th century, Dresden bakers were serving huge Stollen to the rulers of Saxony at Christmas time. Thus, the bread found its way to the royal tables and became increasingly famous for its rich ingredients and size. In 1730, Augustus the Strong, the Elector of Saxony, asked for a giant Stollen to
be made during a large military exercise in Zeithain, both to impress his guests and to add a festive atmosphere to the event…. In response to this request, a large oven and a silver-plated Stollen knife were designed. More than 100 bakers and their assistants worked on the giant loaf, which was big enough for 24,000 people, and inspired the Stollen Festival, which is now held annually in Dresden.
Christstollen Recipe
Ingredients:
For the dough:
- 400-500 g white flour
- 120 g whole wheat flour
- 160 ml milk
- 80 ml warm water
- 10 g dry yeast
- 125 g butter
- 45 g honey
- zest of 1 orange (grated)
- 1 large egg
For the inside:
- 150 g candied orange
- 150 g raisins
- 100 g dried blueberries
- 50 g almonds (coarsely chopped)
- 70 g marzipan
- 45 ml rum or orange juice
For the top:
- 50 g butter (melted)
- 120 g powdered sugar
Preparation Stages:
1. Put the dried fruit and almonds in a bowl, add the rum or orange juice, stir and leave to rest overnight.
2. Mix warm water, milk and dry yeast in a bowl. Stir in the whole wheat flour and 15 g honey. Cover and leave to ferment for 30 minutes.
3. Add the eggs, orange zest, remaining honey and butter to the fermented mixture. Add the white flour a little at a time and knead into a soft, non-sticky dough. Cover the dough and leave to proof in a warm place for 40 minutes.
4. Roll out the yeasted dough on a floured worktop and spread the filling in the center. Roll the marzipan into strips and place on one side of the dough. Close the dough with a roll.
5. Put the shaped doughs on a tray lined with greaseproof paper, cover and rest for 15 minutes.
6. Bake in a preheated 180°C oven until golden, about 30-40 minutes.
7. Brush the hot cake with melted butter all over and sprinkle with powdered sugar. You can serve the cake after it has cooled completely. Enjoy your meal!
Presentation and Tasting Suggestions:
Christstollen can be cut into thin slices and served with tea or coffee. Traditionally, Christstollen nslices are served with mulled wine (glühwein) to get into the Christmas spirit. Leftover Christstollen can be stored in an airtight container to keep it fresh for several weeks.
3. Kūčiukai – Lithuania
Kūčiukai, Lithuania’s Christmas Eve tradition, is a dessert with a small size but a big meaning. This special flavor, consisting of lightly sweet biscuits, is more than a Christmas dessert; it is considered as a cultural bond that brings the past and the present together.
The origin of kūčiukai can be traced back to Lithuanian pagan times, when bread was offered to ancestors to celebrate the winter solstice. At that time, such food symbolized the cycle of nature and the continuity of life. Over time, with Christianity, this tradition was carried over to the Christmas Eve table, called Kūčios, and Kūčiukai became one of the symbols of this meal. These biscuits are still important as a sweet part of a ritual that strengthens social bonds.
Although it has become common to buy kūčiukai ready-made from supermarkets, the process of family members coming together to knead the dough and cut the biscuits is considered a family ritual. The crunchy biscuits that come out of the oven are usually served with poppy milk. This milk, made from poppy seeds, was a traditional accompaniment on Christmas Eve, when animal products were not consumed in ancient times. Today, these traditions are still kept alive, especially in rural areas of Lithuania.
Kūčiukai Recipe (Lithuanian Christmas Cookies)
Ingredients:
- 200 g flour
- 100 ml milk
- 25 g poppy seeds
- 25 g granulated sugar
- 20 ml vegetable oil (odorless)
- 1 g salt (quarter teaspoon)
- 3.5 g yeast (half a pack of dry yeast)
Preparation Stages:
1. Heat the milk slightly (37-38°C) and add the sugar, yeast and oil. Stir and let stand for 5 minutes.
2. Add the flour, poppy seeds and salt to the yeast mixture. Knead a soft, slightly sticky dough. You can add a little more flour if necessary.
3. Put the dough in a clean bowl and cover with a kitchen towel or cling film. Let it rest at room temperature for 1 hour.
4. Roll out the proofed dough on a floured surface into a thin strip (about 0.5 cm in diameter). Cut the strip into small pieces.
5. Place the dough pieces on a baking sheet lined with greaseproof paper. Bake in a preheated 180°C oven for 15 minutes, until golden on top. Bon appetit!
Presentation and Tasting Suggestions:
In Lithuania, kūčiukai is usually served with poppy milk or cranberry kissel. For poppy milk, you can add an authentic touch by blending poppy seeds with water in a blender. Alternatively, kissel can accompany your dessert as a light jelly-like drink made by thickening fruit juice with starch.
4. Panettone – Italy
Panettone, Italy’s bread, is one of the indispensable symbols of the Christmas season. The origin of this flavor, which attracts attention with its soft texture and rich ingredients, dates back to Milan’s past. According to legend, this sweet bread first appeared in the 15th century as a result of a coincidence. An apprentice baker working in the palace of Ludovico il Moro, Duke of Milan at the time, tried to save the situation by quickly kneading a dough to replace a burnt dessert and adding dried fruit and sugar. The resulting sweet bread was greatly appreciated by the palace guests. As the story goes, the bread became known as “Pane di Toni” in reference to “Toni”, the name of this creative apprentice, and over time it evolved into “Panettone”.
Panettone’s rise was not limited to palaces. In the 19th century, Italian bakers brought this bread to the streets of Milan and it quickly became a symbol of Christmas. Panettone, which traditionally takes hours to ferment, requires patience and skill. Its round shape and golden yellow color symbolized fertility and luck in ancient Italian society.
Today, Panettone has transcended the borders of Italy and has become a Christmas classic enjoyed around the world. Sometimes with raisins and candied orange peel, sometimes with chocolate or cream filling, this sweet bread has found new interpretations in different cultures, but it continues to keep its roots and traditions alive in Italy.
Traditional Panettone Recipe
Ingredients:
For the dough:
- 600 g flour
- 10 g dry yeast
- 160 ml warm water
- 5 large eggs
- 1 orange zest
- 70 g granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 170 g butter (soft)
Fruits and nuts:
- 80 g black raisins
- 80 g yellow raisins
- 80 g candied orange
- 60 ml rum or orange juice
- 60 ml hot water
- 50 g slivered almonds (optional)
For the top:
- 15 g cold butter
Preparation Stages:
1. Mix the raisins, candied orange, rum and hot water in a bowl. You can do this step the night before.
2. Mix the yeast, warm water and 1 tablespoon of sugar and leave for 5 minutes. Then add the eggs, remaining sugar, orange peel, vanilla and butter. Gradually add the flour and salt to make a smooth and slightly sticky dough.
3. Put the dough in a greased bowl and cover. Leave at room temperature for about 2 hours. Roll out the proofed dough slightly and add the fruit mixture. Fold the dough to distribute the fruit evenly over the dough.
4. Shape the dough into a ball and place in a Panettone paper mold. Cover and ferment in a warm place for 1 hour.
5. Preheat the oven to 180°C. Make a crosshair on the dough with a knife and place the cold butter in the center. After 30 minutes, cover with foil and bake for another 40 minutes. The internal temperature should be 90°C when done baking. You can serve it after it has cooled completely. Bon appetit!
Presentation and Tasting Suggestions:
In Italy, Panettone is often eaten plain for Christmas morning breakfast or with a cup of cappuccino. For a more special experience, you can heat the slices and spread a small amount of mascarpone
cheese or butter on top. In some Italian families, Panettone is served after dinner with Moscato d’Asti, a sparkling white wine, or limoncello, adding a nostalgic touch to the Christmas table. You can use the remaining Panettone slices to make “Panettone Bread Pudding”, an Italian dessert.
5. Kransekake – Norway and Denmark
Kransekake is a traditional dessert, built in rings and resplendent in its splendor, that is an elegant the celebratory table in Scandinavian cuisine. This unique tower-shaped dessert, which is firmly
rooted in the celebratory traditions of Norway and , consists of a simple but impressive dough made from almond flour, sugar and egg whites. Since the 18th century, Kransekake has found a place on the tables of the nobility and has spread to all segments of society, becoming a symbol of many special moments. Today, it is decorated with small flags at weddings and Christmas decorations at Christmas, making a sumptuous presentation.
The cake, which takes its name from the combination of the words “kranse” and “kake” meaning “ring cake”, is made by stacking rings baked in different sizes on top of each other. The resulting conical shape has become a symbol of celebrations over time thanks to its aesthetically rich appearance. Traditionally at weddings, the couple lifting the top ring of the dessert symbolizes the abundance and fertility of their life together. At Christmas time, family members share the tower piece by piece, celebrating the meaning of togetherness and love.
The interesting story of the dessert goes back to the myth of the “horn of plenty”, which symbolizes abundance and fertility in mythology. According to some sources, this figure inspired the rings to be put together to create the dessert’s majestic appearance. Today, Kransekake is filled with surprises such as candy, chocolate or champagne, adding a fun dimension to the celebrations.
Kransekake Recipe
Ingredients:
For dessert:
- 500 g almonds
- 4 egg whites
- 500 g powdered sugar
For the glaze:
- 1 egg white
- Half a teaspoon of lemon juice
- 400 g powdered sugar
Preparation Stages:
1. Soak the almonds briefly in boiling water, peel them and dry them for a day. Grind the completely dried almonds in a food processor until they turn into flour.
2. Sift the icing sugar and add to the ground almonds. Add the egg whites one at a time and knead into a stiff dough. Wrap the dough in cling film and refrigerate overnight.
3. Roll the dough into finger-thick strips. Shape the strips into circles, connect the ends and smooth them with your hands to form neat circles. Be careful to make each ring in order of size. If you don’t have a ring mold, you can use different sized plates as a guide.
4. Place the rings on a tray lined with greaseproof paper and bake in a preheated 200°C oven for about 10 minutes, until lightly golden. Cool the baked rings completely on a wire rack.
5. For the glaze: Whisk the egg whites with lemon juice. Add powdered sugar little by little to get a stiff consistency. It should be dense enough to leave traces of whisking and not collapse.
6. Decoration and Presentation: Fill a piping bag with glaze and make decorative patterns on the rings. Place the rings on top of each other from largest to smallest to form a tower. You can enrich your dessert with Christmas decorations.
Tip: If you find it difficult to prepare the dough into rings, you can also cut the dough into small pieces and bake them into crunchy biscuits. This offers a different but equally delicious alternative to the traditional look of Kransekake!
Presentation and Tasting Suggestions:
A symbol of sharing and togetherness, Kransekake is classically served with coffee or hot chocolate. Alternatively, it can be consumed with Akvavit (a type of Scandinavian liqueur) or sparkling champagne, which is often preferred in Scandinavian culture. At Christmas time, you can add a fun touch to your presentation by placing little surprises inside the rings!
6. Bonus Dessert: A Forgotten Sophisticated Delicacy, Nesselrode Pie
Nesselrode Pie is a unique pie that combines the glamor of 19th century Europe and the nostalgic flavors of 20th century New York. Named after the Russian diplomat Count Karl Nesselrode, this dessert initially gained fame as an icon of the luxury table. Diplomat Nesselrode’s love for chestnuts placed chestnut puree at the center of desserts named after him. However, this was not the first dish named after the diplomat; in the 19th century, chef Monsieur Mouy prepared a chestnut ice cream dessert for Nesselrode after the signing of the Treaty of Paris.
In the 1940s and 50s in New York City, Nesselrode Pie was one of the city’s most popular desserts, especially around Christmas time. On Manhattan’s Upper West Side, a woman named Hortense Spier reinterpreted this dessert inspired by the original recipe. Spier’s version consisted of chestnut puree, rum, whipped cream, maraschino cherries, grated chocolate, and candied fruits that reflected the colors of Christmas. Spier distributed the pie to select restaurants in New York City and soon Nesselrode Pie became one of the city’s most prestigious desserts.
Although the pie’s popularity has been forgotten and revived several times over time, it declined drastically after Spier went out of business in the late 1960s. Today, some businesses, such as the famous New York bakery Petee’s Pie Company, have revived the iconic dessert, offering customers a taste of nostalgia.
Nesselrode Pie Recipe
Ingredients:
Pie filling:
- 65 g granulated sugar
- 310 ml milk
- 180 ml cream
- 1 packet of gelatin (approx. 7 g)
- 60 ml chestnut puree
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup mixed candied fruit (orange and lemon peel soaked in rum and strained)
- ¼ cup maraschino cherries soaked in rum (you can also use canned cherries)
- 3 eggs (yolks and whites separated)
Floor and Above:
- 1 baked tart base
- Grated chocolate
- Optional Cream (for serving)
Preparation Stages:
1. Preparation of Pie Filling:
Pre-chill a metal bowl in the freezer. Beat the egg yolks and half the sugar (about 30 g) with a whisk until light yellow and thick.
Heat the milk and cream in a saucepan, then add the gelatin and stir until dissolved. Add the gelatin mixture to the egg yolk mixture a little at a time, whisking constantly. Heat the mixture to 82°C, then remove from heat. Stir in the chestnut puree, vanilla and salt. Transfer the mixture to the chilled bowl and chill in the refrigerator for 30 minutes, stirring every 5 minutes.
2. Whisking Egg Whites:
Beat the egg whites in a clean, dry bowl until you have a dense foam. Add the remaining half of the sugar (about 35 g) a little at a time and continue whisking. Slowly add the egg whites to the cooled gelatin mixture and mix with a spatula without deflating. Finally, add the candied fruits and sliced maraschino cherries and mix well. (Don’t forget to reserve whole cherries for the topping!)
3. Assembling and Cooling:
Pour the mixture into the baked tart base. Sprinkle with grated chocolate and refrigerate the tart for at least 3 hours until firm.
Service Suggestion: Nesselrode Pie, yoğun kıvamını ve hafif dokusunu koruyabilmesi için dilimlenirken sıcak suya batırılmış keskin bir bıçak kullanılarak servis edilir. Üzerine rendelenmiş çikolata ve kiraz ekleyerek zarif bir sunum yapabilirsiniz. En iyi şekilde taze tüketilen bu tatlı, buzdolabında kapalı bir şekilde iki güne kadar saklanabilir. Afiyet olsun!
May every flavor you share with your loved ones carry both the elegant memories of the past and the hopeful dreams of the future… Happy New Year!
