Yeast plaits, biscuits, pavlovas: Easter with “baking queen” Cynthia Barcomi: recipes for a heavenly brunch table

The chickens cluck in the garden, crocuses sprout in the meadow.

Yeast plaits, biscuits, pavlovas: Easter with “baking queen” Cynthia Barcomi: recipes for a heavenly brunch table

The chickens cluck in the garden, crocuses sprout in the meadow. In the kitchen, Cynthia Barcomi is braiding an Easter braid that she's about to serve for brunch. The table is already richly set: there are roasted carrots with pesto made from carrot greens, velvety scrambled eggs with caramelized onions, mushrooms and scamorza, savory snail biscuits with pesto, a creamy cheesecake from the Basque Country and pavlovas with strawberries and cream.

Barcomi, 60, known to her followers and readers as the baking queen from Berlin, is a self-taught baker who started everything with a cookie. She remembers the moment she proudly thought, “I made it.”

The American-born woman studied philosophy and theater studies in New York and worked as a dancer there. She moved to Germany almost 40 years ago and set up her own coffee roasting business in 1994, which she still runs in Berlin-Kreuzberg today. Barcomi has now published ten baking books. She wants to make people want to bake with her recipes. Barcomi's tip for all beginners: "Enjoy the sensuality of baking!"

She put together an Easter brunch for the star: sometimes sweet, sometimes savory, always sensual. All recipes are intended for six to eight people.

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