Of course, you can use perfectly ripe and sweet stone fruits as well – it’s just that this whole poaching-roasting part brings out the best in them, so it doesn’t really matter, if the fruits lack any tenderness or sweetness.

Days later it won over Lena, who meanwhile bakes it all by herself. And it is now a proud member of my everyday-cakes-repertoire, because it stays amazingly moist for days!

It is one of my favorite recipes from my new cookbook Sweets- if you need to impress or win people over with a sweet treat, these tarteletts are a sure bet.

We’ll kick off with a regional sweet delicacy called Schneeballen (translates to “snowballs”), which is pretty common in various parts of Bavaria, especially during winter season.