Have you ever wondered what the world’s leading raw foodies favorite recipes are? Wonder no longer – they are all in this book! 100% RAW LOVE contains exclusively tried, tested and served recipes – a satisfaction guarantee!

1. 100% RAW LOVE - the ultimate recipe
collection
Have you ever wondered what the world’s leading raw foodies favorite recipes are? Wonder
no longer – they are all in this book!
100% RAW LOVE contains exclusively tried, tested and served recipes – a satisfaction
guarantee!
For more details click here
Like fashion, the world of desserts is subject to trends and changing tastes.
But just because a sweet food has fallen out of vogue doesn't mean it should be forgotten;
on the contrary, it is cause to preserve its memory. To celebrate the desserts of yesteryear,
we've waded through the recipe archives and come up with a fantastic collection of classic
desserts and baking techniques that will make a comeback.
Baba au rhum
How can you not fall in love with this decidedy cake, which is yeast-based, completely
saturated in rum, and finished with cream? Said to have originated in France, it enjoyed a
period of vogue as a dessert restaurant-only service in the United States. It's harder to find
these days, but still well worth the search.

2. It's a study in contrasts: a fluffy, cloud-like, warm and toasty meringue exterior gives way to a
cold, creamy core. Hot and cold at the same time, it's an impressive dessert and
conversation starter ideal for entertaining. This dessert deserves a comeback, and with it, a
revival of formal parties.

3. Battenberg Cake
What looks like a showoff dessert is actually quite accessible to make. Simply bake two
colors of dough side by side in a pan, then cut and assemble in a checkerboard stack. It's a
classic English dessert that not only needs to make a comeback, but also warrants a splash
in other parts of the world.
Black forest cake

4. This classic cake is less common on the bread menu. But why? It is as beautiful as a picture,
and its delicious flavor combinations (chocolate, cherry, and frosting) are absolutely
appetizing. There's no reason why this cake shouldn't be as popular as red velvet or carrot
cake.
Cherries jubilee
See the cherries? They are about to be put on fire, then served on top of ice cream. This
impressive presentation makes cherries happy, like its other desserts (Bananas Foster and
crêpes Suzette), perfect for entertaining. Don't you think it's about time that we add the spark
back to the dessert course?

5. Chiffon cake
Called "the first new cake in 100 years" on its major release to the public in 1948, this cake
caused an uproar because no one could figure out how this tube cake was simultaneously.
rich and too light. Turns out, the mystery ingredient is oil, giving it a rich yet light flavor like air
texture. This unique and game-changing cake is due for a revival.

6. This drink from a bygone era was once a standard treat in Brooklyn soda shops. There's no
real egg in it, but some say it got its name because the foam resembles egg white foam;
others say it's an auditory illusion, as the rapidly spoken "chocolate and ice cream" can
sound like "chocolate custard". Regardless of the theory you subscribe to, the drink is
absolutely delicious.

7. Divinity
This ancient confection seems to fall in between the two dessert categories, with an airy
texture somewhere between candy and cookie. Yep, it's a bit fussy to implement; maybe
that's why you don't see it often these days. But when done well, divine is so delicate and
delicious that it's worth the time. Making divinity is a kitchen skill worth preserving.

8. Cube pudding (and baked/steamed pudding, in general)
Everyone has heard of "bring us some prey pudding". But who really brought it to them?
Steamed and baked pudding has somehow gained a reputation as fussy and old-fashioned.
Made with figs, breadcrumbs and sugar and spices baked in a steam room, the finished
pudding is cake-style, and very memorable.
Gelatin mold
For some reason, gelatin molds have become something of a joke, or at least a symbol of
bad decisions in dessert making. But as you can see from the example above, gelatin molds
can actually be quite festive and elegant. Gelatin molds are sure to be put back into rotation:
they're nostalgic, whimsical, and with a jingle that never fails.

9. Hawaiian themed desserts
While the original upside down pineapple cake was popular at the turn of the century, it
enjoyed a resurgence in the 1960s and 70s - along with a number of different pineapple
treats or "tropical" themed desserts. Bright, flavorful, colorful, and fun, these retro desserts
are prime for comebacks, and pair great with tiki cocktails.
Box cake

10. Boxed cakes are rarely complicated, but as you can see from the photo above, they often
come out impressive. While retro recipes are often made with commercial cookies or even
"whipped eggs," you can easily fancy them with homemade ingredients for a nostalgic and
fun dessert. Heart.
Lady Baltimore Cake
Here's a cake that evokes thoughts of ladies-like tea parties from last year: The Baltimore
Lady Cake, a cake that's as light as the air with a topping of boiled snow and an assortment
of fruit and chestnuts. . Take a slice of this fancy cake and you'll wonder why it went out of
style.
Lemon Meringue Pie
While lemon meringue pie is far from a "lost" dessert, it seems very few people take the time
to make it these days. A lemon tart with a towering meringue culmination is lovely and a
classic dessert that should never go extinct. Check out our recipe for lemon meringue cak
Apple cake
What's the secret ingredient in this cake? Not apples. This surprisingly convincing pie filling
is crafted from a sugary slurry made from Ritz biscuits. Part science experiment, part
dessert, it's a fun foodie project and a conversation starter for sure.
Nesselrode cake
This hazelnut cake is so popular in New York City eateries that there's even a canned variety
available on the shelves. In the modern age, it has it all but disappears. The unique
combination of hazelnut cream with a citrus kiss makes this cake worthy of a comeback.

11. Pavlova
Raise the curtain for this dessert, named after world-famous ballerina Anna Pavlova. Pretty
much like a picture, it looks as delicate as lace but is actually very easy to make: a meringue
topped with cream and fruit. You don't have to be a dancer to appreciate this elegant
dessert.
Fresh shrimp poke
Anything happens to the cake poke? They are easy, very tasty, but today are seen as more
of a novelty than a permanent dessert. The reason for the name is simple: after baking, you
poke the entire surface of the cake, then pour a soaking liquid on top. Cakes are infused not
only with flavor, but with an interesting visual contrast.
Pudding mix
Not to be confused with baked puddings, these are cakes made with a pudding mix to give a
moist, delicious finish. The "Watergate Cake" above is an interesting example of history. In
the era after the Watergate scandal, all pistachio-based desserts (known as Nixon's
favorites) were dubbed "Watergate," including the pistachio pudding mix pudding.
Pudding pops
Everyone loves pudding pops, but when was the last time you had or made one? Bring back
a beloved childhood classic and form a batch: it only takes a few minutes, and they taste as
good as you remember. You can even dress it up by making them two-tone or homemade
pudding.
Trifle
Open to limitless variations, this outstanding dessert is characterized by its spectacular
stacking: layers of crumbs, fruit and cream or custard in a beautiful striped form. Once
served, you get a taste of all the elements together. It's a lovely and clever use for stale
cakes, and the need to re-enter popular vernacular desserts.