Smetanik Cake

smetanik cake

 

smetanik cake

 

Smetanik cake is a Russian sour cream cake with sour cream frosting. It’s not overly sweet and the cream feels really light and smooth. If you love moist cakes you can add sugar syrup to moisten it, if you’re more on the drier type cake then skip this step. You can also add raspberries (my fave..) or any other berries for a little sour sweetness. My family loves this cake, it’s one of our favorites.

 

Ingredients:

6 eggs

1 1/4 cup sugar

1 1/4 cup sour cream

1 teaspoon vanilla

1 tablespoon baking soda + 2 tablespoons vinegar(combined)

1 1/2 cup flour

2 tablespoons cocoa powder

 

Cream/frosting:

8 ozs cream cheese

8 ozs condensed milk

1  1/2 cup sour cream

1/2 cup powdered sugar

1 1/2 teaspoon vanilla

Sugar syrup

1/2 cup cold boiling water with 1 tablespoon sugar for soaking

Optional-

raspberries,strawberries,blueberries,or bananas.

Direction:

Heat oven to 325 F degrees

Prepare two 9 inch cake pans lined with parchment paper and greased or sprayed with non-stick baking spray.

Beat eggs with sugar using electric mixer on high speed.

Add in sour cream,vanilla,and baking soda mixed with vinegar.

Continue to mix on medium-high speed until well incorporated.

Sift flour directly in the bowl with cake batter.

Mix gently using a whisk, always working one direction.

Divide mixture in half.

Add cocoa to one half,and mix it in with a whisk.

Pour cake batter into prepared cake pans. (1 for white cake,1 for chocolate cake)

Bake for 25-30 minutes or until when toothpick inserted and comes out clean.

Let cool.

Cream-

Using electric mixer, beat cream cheese on high speed, scraping the sides when needed.

Bring down the speed to medium and gradually add condensed milk.

Add in powdered sugar, sour cream, and vanilla.

Bring the speed up to high and continue mixing for about another minute or so.

 

Assembling-

Slice really carefully both cakes in half.

Cut off tiny amount of cake from around the sides of the cake.Set aside, we will need it for later.

Starting with chocolate layer, spray or pour (using a spoon) some sugar syrup on the cutted side of the cake layer.

Add good amount of cream.  If adding any berries or bananas, arrange them on top of cream.

Place white cake layer on top of cream, and repeat the steps. If adding berries or bananas, Arrange them on every other layer.

Using a shredder, Shred cake pieces in to tiny crumbs.

Add the crumbs to the sides and top of the cake. Or you can use chocolate/vanilla wafers or chocolate wafer candy (shredded)

Decorate with berries or as desired.

Refrigerate for at least 6 hours.

 

smetanik cake

 

 

 

 

Smetanik Cake

Ingredients

  • 6 eggs
  • 1 1/4 cup sugar
  • 1 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 tablespoon baking soda + 2 tablespoons vinegar(combined)
  • 1 1/2 cup flour
  • 2 tablespoons cocoa powder
  • Cream/frosting:
  • 8 ozs cream cheese
  • 8 ozs condensed milk
  • 1 1/2 cup sour cream
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoon vanilla
  • Sugar syrup
  • 1/2 cup cold boiling water with 1 tablespoon sugar for soaking
  • Optional-
  • raspberries,strawberries,blueberries,or bananas.

Instructions

  1. Heat oven to 325 F degrees
  2. Prepare two 9 inch cake pans lined with parchment paper and greased or sprayed with non-stick baking spray.
  3. Beat eggs with sugar using electric mixer on high speed.
  4. Add in sour cream,vanilla,and baking soda mixed with vinegar.
  5. Continue to mix on medium-high speed until well incorporated.
  6. Sift flour directly in the bowl with cake batter.
  7. Mix gently using a whisk, always working one direction.
  8. Divide mixture in half.
  9. Add cocoa to one half,and mix it in with a whisk.
  10. Pour cake batter into prepared cake pans. (1 for white cake,1 for chocolate cake)
  11. Bake for 25-30 minutes or until when toothpick inserted and comes out clean.
  12. Let cool.
  13. Cream-
  14. Using electric mixer, beat cream cheese on high speed, scraping the sides when needed.
  15. Bring down the speed to medium and gradually add condensed milk.
  16. Add in powdered sugar, sour cream, and vanilla.
  17. Bring the speed up to high and continue mixing for about another minute or so.
  18. Assembling-
  19. Slice really carefully both cakes in half.
  20. Cut off tiny amount of cake from around the sides of the cake.Set aside, we will need it for later.
  21. Starting with chocolate layer, spray or pour (using a spoon) some sugar syrup on the cutted side of the cake layer.
  22. Add good amount of cream. If adding any berries or bananas, arrange them on top of cream.
  23. Place white cake layer on top of cream, and repeat the steps. If adding berries or bananas, Arrange them on every other layer.
  24. Using a shredder, Shred cake pieces in to tiny crumbs.
  25. Add the crumbs to the sides and top of the cake. Or you can use chocolate/vanilla wafers or chocolate wafer candy (shredded)
  26. Decorate with berries or as desired.
  27. Refrigerate for at least 6 hours.
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Lemon Blueberry Bread

lemon blueberry bread-3

lemon blueberry bread

 

This Lemon blueberry bread is bursting with  deliciousness! Sweet juicy blueberries and tangy lemon complement each other well. Lemon glaze on top of the bread makes it divine and scrumptious. It’s a perfect breakfast bread with coffee or tea.

Ingredients:

2 eggs

2 cups  flour + 1 tablespoon divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter room temperature

2 teaspoons vanilla extract

1 cup sugar

1/2 cup sour cream*

1/3 cup milk*

zest of 2 lemons

juice of 1 lemon

1 cup blueberries

Glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

zest of 1 lemon

* you can sub in greek yogurt

 

Directions:

Pre heat oven to 350.

Spray 8×4 loaf pan with cooking spray.

In small bowl, toss blueberries with 1 tablespoon flour.

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.

Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.

Gently fold the blueberries into the batter.

Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.

Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.

Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.

Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.

 

Adapted from Livewellbakeoften.com

 

lemon blueberry bread-3

Lemon Blueberry Bread

Ingredients

  • 2 eggs
  • 2 cups flour + 1 tablespoon divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/2 cup sour cream*
  • 1/3 cup milk*
  • zest of 2 lemons
  • juice of 1 lemon
  • 1 cup blueberries
  • Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • zest of 1 lemon
  • * you can sub in greek yogurt

Instructions

  1. Pre heat oven to 350.
  2. Spray 8x4 loaf pan with cooking spray.
  3. In small bowl, toss blueberries with 1 tablespoon flour.
  4. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  5. In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.
  6. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
  7. Gently fold the blueberries into the batter.
  8. Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.
  9. Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
  10. Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.
  11. Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.
  12. Adapted from Livewellbakeoften.com
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Dulce de leche Tiramisu Cake

coffee cake

 

coffee cake

Dulce de leche Tiramisu cake is a well loved classic cake with a twist. This cake is replaced with sponge cake for lady fingers and with creamy dulce de leche frosting. Always perfect dessert for any occasion.

 

Ingredients for cake:

8 eggs

1 1/3 cups sugar

1 1/3 cup flour sifted

Cream:

4 ozs. cream cheese

1/4 cup powdered sugar

1 can (8 ozs) cooked condensed milk or dulce de leche

17.5 ozs. mascarpone cream

1 cup heavy whipping cream

Other ingredients:

3/4 cup coffee

1/2 cup Kahlua liqueur

toasted hazelnuts (optional)

 

Directions:

On high speed beat eggs with sugar.

When the batter is stiff and light, add flour and mix it gently and well on low .

Pour the batter into 10 ”* round baking pan and bake for about 35-40 minutes.

Let the cake cool.

*if using 9” reduce to 7 eggs,1 1/4 cup sugar and flour.

Cream:

In Stand/hand mixer beat cream cheese with dulce de leche.

Add mascarpone cream and beat not more then a minute, just until well combined.

In a separate bowl beat together heavy whipping cream with powdered sugar.

Gently fold in whipped cream into dulce de leche cream.

In a small bowl or spray bottle combine coffee with kahlua liqueur.

Assembling:

Divide the sponge cake in half.

Soak the bottom layer with coffee mixture.

Spread good amount of frosting.

If desired, sprinkle toasted crushed hazelnuts.

Soak the other half of sponge cake, and place it on top of the bottom layer.

Spread frosting all over the cake reserving some frosting for decoration.

Decorate as desired. Dust with cocoa powder.

 

 

coffee cake

 

 

French Breakfast muffins – healthier version

french breakfast muffins-2

 

whole wheat french breakfast muffinsThese are fantastic french breakfast muffins that are a little guilt free. It’s a healthier version recipe with whole wheat and oat flour,and coconut oil (click here on how to choose your coconut oil). Coconut oil is much healthier then butter or shortening and surprisingly… taste of it is not noticed in the muffin. They are perfect and delicious goodies for breakfast, brunch, snack, or a little treat with tea. They are our family favorite. Very simple and easy to make and incredibly tasty.

These healthier version of french breakfast muffins are not dry,wet, or hard, but very soft and absolutely delicious…to the part where they can be very addicting!!!  It’s hard to eat just one…you’ll want seconds..or  thirds, or maybe more.

 

 

 

french breakfast muffins-2

 

French Breakfast muffins – healthier version

Ingredients

  • 1 1/2 cup whole wheat flour*
  • 1 1/2 cups oat flour*
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon + 1/4 teaspoon baking powder
  • 2 eggs
  • 2/3 cup coconut oil*
  • 1 1/4 cup milk*
  • You can sub in all purpose flour,butter and just reduce milk to 1 cup.
  • Coating:
  • 2 1/2 sticks butter melted
  • 2 1/4 cup sugar
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 350 degrees
  2. Grease a mini muffin/cupcake pan.
  3. In a bowl,using a whisk,stir together flours,salt,baking powder and set aside.
  4. In a separate bowl,whisk together coconut oil with sugar. Add the eggs and mix.
  5. Stir in flour mixture alternately with milk. (one third flour,one third milk...)
  6. Divide batter evenly among mini muffin/cupcake cups.
  7. Bake for 13-15 minutes.
  8. Prepare coating.Combine sugar,cinnamon,and nutmeg in deep dish or bowl.melt butter.
  9. When done baking, dip the warm muffins in the butter,coating well.Then roll muffins in the cinnamon nutmeg sugar mixture to coat well.
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      french breakfast muffins

Peach Muffins

peach muffins-2

peach muffins

 

Sweet and tender cake-like peach muffins with crunchy and buttery almond crumble.These Peach muffins can be a delightful breakfast or dessert treat when peaches are in season.

Ingredients:

3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)

3 eggs

1 cup sugar

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 cup oil

1 1/2 cups plain yoghurt

3/4 cup milk

1 teaspoon vanilla

1/2 teaspoon cinnamon optional

2 large or 3 small peaches diced

Almond crumble:

3/4 cup almonds*

3/4 cup flour

3/4 cup softened butter

3/4 cup brown sugar*

1/2 teaspoon cinnamon optional

*you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

 

Directions:

Preheat oven to 400F.

In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).

In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.

Combine wet ingredients with dry ingredients and mix in peaches.

Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.

 

In a medium bowl using fork or your hands mix all crumble ingredients.

Top muffin batter with generous amount of almond crumble.

Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.

peach muffins

 

 

peach muffins-2

peach muffins-5

 

Peach Muffins

Ingredients

  • 3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)
  • 3 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup oil
  • 1 1/2 cups plain yoghurt
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon optional
  • 2 large or 3 small peaches diced
  • Almond crumble:
  • 3/4 cup almonds*
  • 3/4 cup flour
  • 3/4 cup softened butter
  • 3/4 cup brown sugar*
  • 1/2 teaspoon cinnamon optional
  • *you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

Instructions

  1. Preheat oven to 400F.
  2. In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).
  3. In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.
  4. Combine wet ingredients with dry ingredients and mix in peaches.
  5. Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.
  6. In a medium bowl using fork or your hands mix all crumble ingredients.
  7. Top muffin batter with generous amount of almond crumble.
  8. Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.
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Blueberry Lemon Sticky buns

sticky buns

blueberry lemon sticky buns-8

These blueberry lemon sticky buns are beyond delicious! They are super good,sticky,and fingerlicking.My kids loved them…my family members loved them…Im sure you’ll love them too. Perfect with cup of coffee in the morning.Kids liked them with milk, and great with hot cup of tea as well.

Ingredients-

yields 18-20 rolls

Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil

1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream

2 ozs cream cheese*

1 teaspoon vanilla

3 1/2 – 4 cups Canadian flour(highly recommended)  or all purpose flour**
1 egg for egg wash

1 tablespoon water

 

Filling:

2 lemon zested

3/4 cup white sugar

3/4 flour

1/2 (1/4 cup) butter melted

blueberries

 

Glaze-

2 cups powdered sugar

1/2 lemon juice squeezed

lemon zest from 1 lemon optional

1/4 cup butter melted

1/2 cup milk

 

* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.
Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.

Melt butter,let it cool.

In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.

Whisk in milk mixture to egg mixture.

Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.

Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Filling-

 

In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.

Whisk in flour.

Pour in butter and rub the mixture with your hands to create crumbs.

 

Making buns-

Preheat oven to 350 degrees.

Butter or grease 2 small or 1 large baking pans/dish.

Roll the dough into large thin ractangle.

Brush on a thin layer of melted butter or spread evenly using your fingers.

Sprinkle the filling mixture over buttered dough.

blueberry lemon sticky buns-2

Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.

blueberry lemon sticky buns-3

Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.

blueberry lemon sticky buns-4

Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.

Whisk egg and water together and brush on buns.

Bake for 25-30 minutes or until they are deep golden brown.

Glaze- Combine all ingredients together using a whisk.

Remove buns from oven and pour the glaze over them while hot.

Serve warm or room temperature.

sticky buns

Blueberry Lemon Sticky buns

Ingredients

  • yields 18-20 rolls
  • Dough:
  • 1 cup warm milk (not hot)
  • 1/2 cup sugar
  • 1/4 cup butter melted (1/2 stick)
  • 2 large or 3 medium eggs
  • 1 1/2 tablespoons oil
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon yeast
  • 1 tablespoon sour cream
  • 2 ozs cream cheese*
  • 1 teaspoon vanilla
  • 3 1/2 – 4 cups Canadian flour(highly recommended) or all purpose flour**
  • 1 egg for egg wash
  • 1 tablespoon water
  • Filling:
  • 2 lemon zested
  • 3/4 cup white sugar
  • 3/4 flour
  • 1/2 (1/4 cup) butter melted
  • blueberries
  • Glaze-
  • 2 cups powdered sugar
  • 1/2 lemon juice squeezed
  • lemon zest from 1 lemon optional
  • 1/4 cup butter melted
  • 1/2 cup milk
  • * you can replace for 1/4 cup sour cream
  • **Most European/Russian stores and Winco Foods carry it.

Instructions

  1. Direction using bread maker:
  2. Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.
  3. Melt butter,let it cool.
  4. In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.
  5. Whisk in milk mixture to egg mixture.
  6. Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.
  7. Set your setting on "dough".
  8. With stand mixer:
  9. 1.Follow steps 1-4
  10. 2.Whisk in butter.Transfer mixture to stand mixer bowl.
  11. 3.Add flour.
  12. 4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
  13. 5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
  14. I like to place it in the microwave(don't turn it on!).
  15. 6.Let dough rise,about 2 +/- hours.
  16. Filling-
  17. In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.
  18. Whisk in flour.
  19. Pour in butter and rub the mixture with your hands to create crumbs.
  20. Making buns-
  21. Preheat oven to 350 degrees.
  22. Butter or grease 2 small or 1 large baking pans/dish.
  23. Roll the dough into large thin ractangle.
  24. Brush on a thin layer of melted butter or spread evenly using your fingers.
  25. Sprinkle the filling mixture over buttered dough.
  26. Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.
  27. Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.
  28. Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.
  29. Whisk egg and water together and brush on buns.
  30. Bake for 25-30 minutes or until they are deep golden brown.
  31. Glaze- Combine all ingredients together using a whisk.
  32. Remove buns from oven and pour the glaze over them while hot.
  33. Serve warm or room temperature.
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Cherry Clafouti

cherry clafouti-5

 

cherry clafouti-5

Cherry Clafouti is a french country-style egg custard dessert slightly similar to quiche.Sweet cherries are covered in pancake-like batter  then baked until puffed and nicely browned.It”s a really quick and easy custard type dessert that has no need to be cooled or stored in a fridge before serving.Clafouti also can be versatile by replacing cherries with any berries,plums, or peaches.It can also be served for breakfast or brunch.

Ingredients:

1 1/2 cups pitted fresh or canned cherries(drained)

4 eggs

1 1/4 cup milk

1/4 cup granulated sugar

1/2 cup all-purpose flour

pinch of salt

1 teaspoon vanilla extract

1 teaspoon kirsch liquor  (optional)

powdered sugar for dusting

butter for greasing the pan

Directions:

Heat oven to 325F degrees.

Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).

Arrange cherries evenly on the bottom of a pan.

Whisk eggs and milk together.

Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.

Pour the custard over cherries and bake for 1hour – 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.

Dust with powdered sugar while still warm or cooled.

Cherry Clafouti

Ingredients

  • 1 1/2 cups pitted fresh or canned cherries(drained)
  • 4 eggs
  • 1 1/4 cup milk
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon kirsch liquor (optional)
  • powdered sugar for dusting
  • butter for greasing the pan

Instructions

  1. Heat oven to 325F degrees.
  2. Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).
  3. Arrange cherries evenly on the bottom of a pan.
  4. Whisk eggs and milk together.
  5. Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.
  6. Pour the custard over cherries and bake for 1hour - 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.
  7. Dust with powdered sugar while still warm or cooled.
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Poppy seed roll

Poppyseed rolls

Poppyseed rolls

 

I think poppy seed roll to Russians/Ukrainians is like cinnamon rolls to Americans.They are classic European sweet dough rolls with homemade poppy seed walnut filling.

Nothing beats homemade fresh goodies like pastries,rolls, and buns.The smell of baking fills the house making kids to wait impatiently for them to be done. Seriously….They are the best tasting rolls and especially good with cold glass of milk.

If for any reason you don’t like poppy seeds,you can make them with other variety of fillings like walnut+sugar,fruit preserve,raisins+sugar,cranberries or melted butter+sugar.

Ingredients for filling:

1 1/2 cups poppy seeds

1 cup water/milk

1 – 1 1/2 cup sugar

1/2 cup walnuts

Dough:

2 cups warm milk  (not hot)

1 cup sugar

1/2 cup butter melted (1 stick)

4 large or 5 medium eggs

3 tablespoons oil

1 tablespoon yeast

1/4 cup sour cream

1 teaspoon vanilla

6 1/2 – 7  cups flour  [amazon asin= highly recommended or all purpose flour*

1 egg for egg wash

 

*Most European/Russian stores and Winco Foods carry it.

Direction using bread maker:

1.Add sugar to milk.Stir until sugar disolves.Stir in yeast and set aside.

Poppyseed rolls

2.In another mixing bowl whisk eggs,sour cream,oil,salt,vanilla.

Poppyseed rolls

3.Melt butter,let it cool.

Poppyseed rolls

4.Whisk in milk mixture to egg mixture.

Poppyseed rolls

5.Whisk in butter.Add flour,mix and transfer dough mixture to bread maker.

Poppyseed rolls

6.Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk  in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Place poppy seeds in a small saucepan and cover with water.Bring to boil then reduce heat to low  and cook for 10 minutes.When cooled,grind poppy seeds with walnuts using meat grinder.If you don’t have one you can use coffee grinder or good blender(if you don’t have any of that,it’s still ok not to grind).Grind before cooking poppy seeds.Mix in sugar and set aside.

Poppyseed rolls

Prepare egg wash-whisk egg with 1 tablespoon water.

Apply a little bit of oil to your hands and rolling pin if needed.

Poppyseed rolls

Divide the dough in half for 2 large rolls or  in three parts for 3 medium rolls.

Roll out the dough into rectangular or oval shape.Spread thick layer of poppyseed mixture.Roll it up half way and tuck in the sides and continue to roll all the way. Carefully place the roll on baking sheet lined with parchment paper.

Poppyseed rolls-6

Poppyseed rolls

Preheat your oven on lowest setting for 5 minutes and turn it off.Place rolls in slightly warm oven.Let rolls slightly rise for about 15-20 minutes.Apply egg wash and bake rolls on 325 degrees for about 40-45 minutes.

Poppyseed rolls-4

Let them cool completely before slicing.Enjoy with tea,milk or coffee.

 

Poppyseed rolls

Poppyseed rolls

Ingredients

  • Ingredients for filling:
  • 1 1/2 cups poppy seeds
  • 1 cup water/milk
  • 1 - 1 1/2 cup sugar
  • 1/2 cup walnuts
  • Dough:
  • 2 cups warm milk (not hot)
  • 1 cup sugar
  • 1/2 cup butter melted (1 stick)
  • 4 large or 5 medium eggs
  • 3 tablespoons oil
  • 1 tablespoon yeast
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 6 1/2 cups flour
  • 1 egg for egg wash

Instructions

  1. Direction using bread maker:
  2. 1.Add sugar to milk.Stir until sugar disolves.Stir in yeast and set aside.
  3. 2.In another mixing bowl whisk eggs,sour cream,oil,salt,vanilla.
  4. 3.melt butter,let it cool.
  5. 4.Whisk in milk mixture to egg mixture.
  6. 5.Whisk in butter.Add flour,mix and transfer dough mixture to bread maker.
  7. 6.Set your setting on "dough".
  8. With stand mixer:
  9. 1.Follow steps 1-4
  10. 2.Whisk in butter.Transfer mixture to stand mixer bowl.
  11. 3.Add flour.
  12. 4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
  13. 5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
  14. I like to place it in the microwave(don't turn it on!).
  15. 6.Let dough to rise,about 2 +/- hours.
  16. Place poppy seeds in a small saucepan and cover with water.Bring to boil then reduce heat to low and cook for 10 minutes.When cooled,grind poppy seeds with walnuts using meat grinder.If you don't have one you can use coffee grinder or good blender(if you don't have any of that,it's still ok not to grind).Grind before cooking poppy seeds.Mix in sugar and set aside.y seeds.Mix in sugar and set aside.
  17. Prepare egg wash-whisk egg with 1 tablespoon water.
  18. Apply a little bit of oil to your hands and rolling pin.I add a small amount of oil to the surface too.
  19. Divide the dough in half for 2 large rolls or in three parts for 3 medium rolls.
  20. Roll out the dough into rectangular shape.Spread thick layer of poppyseed mixture.Roll it up half way and tuck in the sides and continue to roll all the way. Carefully place the roll on baking sheet lined with parchment paper.
  21. Preheat your oven on lowest setting for 5 minutes and turn it off.Place rolls in slightly warm oven.Let rolls slightly rise for about 15-20 minutes.Apply egg wash and bake rolls on 325 degrees for about 40-45 minutes.Let them cool completely before slicing.Enjoy with tea,milk or coffee.
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Markiza Cake

Markiza cake

Markiza cake

This is a delightful cake that is fairly sweet and with a little fruity flavor.Markiza cake is multi layered shortbread cake with meringue,nuts,and jam.In most original Russian recipes it is made with rich and sweet dulce de leche frosting.It’s too sweet for my family. I make it with my favorite frosting that goes perfect for this cake.One advice…Plan to spend good amount of time in the kitchen.It’s not a quick cake,but worth all your time and effort.Enjoy with coffee or tea.

Ingredients:

6 eggs (egg yolks and whites separated)

2 1/2 cup sugar

3-4 cups flour

2 sticks butter room temp.

1/3 cup sour cream

1 1/2 teaspoon baking powder

Chopped walnuts or hazelnuts

Your choice of jam (I like apricot)

Cream:

2 sticks butter at room temp.

1 (8ozs) cream cheese

8 ozs. heavy whipping cream (or cool whip)

1 teaspoon vanilla

1 3/4 can condensed milk

Directions:

In a mixing bowl using hand or stand mixer combine butter with 1 cup of sugar.

Add egg yolks and sour cream.Mix until all ingredients are well incorporated.

In another bowl combine flour and baking powder.

Gradually add flour* to the batter.

Form 6-8 balls,cover with plastic wrapper and refrigerate for 30 minutes.

* start with 3 cups,gradually  adding more if needed.

Meringue:

Whip egg whites until frothy.

Add 1 1/2 cup sugar.

Continue to whip until stiff peeks.

Heat oven to 375 degrees.

Roll out one ball at a time on slightly floured parchment paper.

Cut edges of cake layer using a 8 or 9 inch cake pan.

Spread about 1 -1 1/2 tablespoons of jam** on the layer.

Spread about 2 +/- tablespoons of meringue.

Sprinkle with about 1 tablespoon of nuts on top of meringue.

** Spread jam on every other layer.

Markiza cake

 

 

Bake for 6-8 minutes depending on your oven then reduce temp. to 200 degrees and continue baking for another 10 minutes.

Repeat steps with the rest of the dough.

Cream:

Whip butter with cream cheese and vanilla.

Gradually add condensed milk.

Gradually on med-low speed pour in heavy whipping cream*,increasing speed as cream thickens a little.

Continue to whip until cream thickens.

*if not using heavy cream,add cool whip.

Assembling:

Slightly heat jam using stove or microwave.Stir and let it cool.

Carefully spread a good amount of cream on the first layer with jam.

Place second layer(no jam)meringue side facing down on top of the first one.

Repeat steps with the rest of the layers in this order:

with jam-cream-no jam-cream-with jam-cream-no jam…so forth.

Apply cream to the sides and top of the cake.

Gently spread cooled jam on top of the cake.

Decorate sides of the cake as desired.I used white chocolate shavings and whipped cream with powdered sugar for top edges.

Markiza cake

Cake “Markiza”

Cake “Markiza”

Ingredients

  • Ingredients:
  • 6 eggs (egg yolks and whites separated)
  • 2 1/2 cup sugar
  • 3-4 cups flour
  • 2 sticks butter room temp.
  • 1/3 cup sour cream
  • 1 1/2 teaspoon baking powder
  • Chopped walnuts or hazelnuts
  • Your choice of jam (I like apricot)
  • Cream:
  • 2 sticks butter at room temp.
  • 1 (8ozs) cream cheese
  • 8 ozs. heavy whipping cream (or cool whip)
  • 1 teaspoon vanilla
  • 1 3/4 can condensed milk

Instructions

  1. Directions:
  2. In a mixing bowl using hand or stand mixer combine butter with 1 cup of sugar.
  3. Add egg yolks and sour cream.Mix until all ingredients are well incorporated.
  4. In another bowl combine flour and baking powder.
  5. Gradually add flour* to the batter.
  6. Form 6-8 balls,cover with plastic wrapper and refrigerate for 30 minutes.
  7. * start with 3 cups,gradually adding more if needed.
  8. Meringue:
  9. Whip egg whites until frothy.
  10. Add 1 1/2 cup sugar.
  11. Continue to whip until stiff peeks.
  12. Heat oven to 375 degrees.
  13. Roll out one ball at a time on slightly floured parchment paper.
  14. Cut edges of cake layer using a 8 or 9 inch cake pan.
  15. Spread about 1 -1 1/2 tablespoons of jam** on the layer.
  16. Spread about 2 +/- tablespoons of meringue.
  17. Sprinkle with about 1 tablespoon of nuts on top of meringue.
  18. ** Spread jam on every other layer.
  19. Bake for 6-8 minutes depending on your oven then reduce temp. to 200 degrees and continue baking for another 10 minutes.
  20. Repeat steps with the rest of the dough.
  21. Cream:
  22. Whip butter with cream cheese and vanilla.
  23. Gradually add condensed milk.
  24. Gradually on med-low speed pour in heavy whipping cream*,increasing speed as cream thickens a little.
  25. Continue to whip until cream thickens.
  26. *if not using heavy cream,add cool whip.
  27. Assembling:
  28. Slightly heat jam using stove or microwave.Stir and let it cool.
  29. Carefully spread a good amount of cream on the first layer with jam.
  30. Place second layer(no jam)meringue side facing down on top of the first one.
  31. Repeat steps with the rest of the layers in this order:
  32. with jam-cream-no jam-cream-with jam-cream-no jam…so forth.
  33. Apply cream to the sides and top of the cake.
  34. Gently spread cooled jam on top of the cake.
  35. Decorate sides of the cake as desired.I used white chocolate shavings and whipped cream with powdered sugar for top edges.
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Russian Glazed Cookies “Pryaniki”

pryaniki

 pryaniki

“Pryaniki”are Russian Glazed cookies that existed since 9th century.Although, there are many types of pryaniki,this is just one of them.They are soft,delicious and will stay fresh not only for one day. Especially kids love them and it’s a great treat to share some with your coworkers,friends or family.If you like spiced cookies you can add cinnamon,nutmeg,all spice, or cardamom to the dough mixture.

Ingredients-

2 large egg yolks

2 cups sugar

2 cups sour cream (16oz)

8 tablespoons(1 stick) butter room temp.

1 teaspoon baking soda

1 teaspoon Baker’s Ammonia or Ammonia Bicarbonate*

1 tablespoon vinegar

4 -4 1/2 cups flour (I used canadian)**

1 tablespoon peppermint,vanilla,or almond extract (optional)

*If you can’t find it, sub in baking powder.

** I did experiment with canadian whole wheat flour it work great.Spelt and whole wheat pastry flour will work too.

Glaze-

2 cups powdered sugar

2 large egg whites

1 teaspoon peppermint extract(optional)

Direction-

1.Whisk  egg yolks with sugar.

2.Add  butter and sour cream and mix using a stand or hand mixer.

3.In a small bowl combine baking soda and ammonium(or baking powder) with vinegar. Add to the mixture.

4.Add preferred flavoring  if desired.

5.Gradually add flour and mix until well combined.

6.The dough will be sticky.Cover with plastic wrap.

7.Refrigerate for 2 hours.

8.Heat oven to 350 degrees.

9.Apply oil to your hands.

10.Roll dough into 1 inch balls and arrange them on a lined baking sheet.

11. Bake for 15-17 minutes.

Glaze-

12.Beat egg whites with powdered sugar and peppermint extract(if desired)

13.Apply glaze to pryaniki while still hot/warm.You can dip or mix them into to glaze also,then spread glaze evenly using your fingers.

14.Arrange on a wax paper to dry.

15.Enjoy with your favorite tea.

 

Russian Glazed Cookies “Pryaniki”

Ingredients

  • 2 large egg yolks
  • 2 cups sugar
  • 2 cups sour cream (16oz)
  • 8 tablespoons(1 stick) butter room temp.
  • 1 teaspoon baking soda
  • 1 teaspoon Baker's Ammonia or Ammonia Bicarbonate*
  • 1 tablespoon vinegar
  • 4 -4 1/2 cups flour (I used canadian)**
  • 1 tablespoon peppermint,vanilla,or almond extract (optional)
  • *If you can't find it, sub in baking powder.
  • ** I did experiment with canadian whole wheat flour it work great.Spelt and whole wheat pastry flour will work too.
  • Glaze-
  • 2 cups powdered sugar
  • 2 large egg whites
  • 1 teaspoon peppermint extract(optional)

Instructions

  1. 1.Whisk egg yolks with sugar.
  2. 2.Add butter and sour cream and mix using a stand or hand mixer.
  3. 3.In a small bowl combine baking soda and ammonium(or baking powder) with vinegar. Add to the mixture.
  4. 4.Add preferred flavoring if desired.
  5. 5.Gradually add flour and mix until well combined.
  6. 6.The dough will be sticky.Cover with plastic wrap.
  7. 7.Refrigerate for 2 hours.
  8. 8.Heat oven to 350 degrees.
  9. 9.Apply oil to your hands.
  10. 10.Roll dough into 1 inch balls and arrange them on a lined baking sheet.
  11. 11. Bake for 15-17 minutes.
  12. Glaze-
  13. 12.Beat egg whites with powdered sugar and peppermint extract(if desired)
  14. 13.Apply glaze to pryaniki while still hot/warm.You can dip or mix them into to glaze also,then spread glaze evenly using your fingers.
  15. 14.Arrange on a wax paper to dry.
  16. 15.Enjoy with your favorite tea.
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Mushroom quiche

mushroom quiche

mushroom quiche

This Mushroom quiche is rich,delicate and perfect for fancy breakfast or brunch.Crispy buttery crust filled with savory creamy custard and sautéed mushrooms.

It’s not hard to make it , but is a little time consuming. You can save some time and buy ready-made pie shell,but of course it’s not going to be buttery,flaky, and delicate as homemade.Because it’s time consuming;I make it day before serving, so all  do in the morning is reheat and serve.

By pre baking the shell,your crust will be crisper and not soggy.

Crust-

Adapted from America’s Test Kitchen

1 3/4 cups all-purpose flour *

1/2 teaspoon salt

12 tablespoons  chilled unsalted butter,cut into 1/2-inch pieces

3 tablespoons sour cream

1/3 cup ice water

1 large egg white,lightly beaten.

dry beans

foil or parchment paper

* I used spelt flour,worked well.(pictured above)

Filling-

2 shallots finely chopped.

8 oz.. mushrooms ( any type) sliced ( you can add more if you really love mushrooms)

1/4 cup white wine (optional)

2 tablespoons butter

1/4 teaspoon salt

1/4 fresh ground black pepper

pinch of nutmeg

7 eggs, lightly beaten

4 cups half-half or milk (or 2 cups heavy whipping cream + 2 cups milk)

1/2 cup -3/4 cup grated Gruyere or Swiss cheese.

 

Directions-

Crust:

1.Process flour and salt in food processor until combined.About 3 seconds.

Add butter and pulse until butter is size of large peas,about 10 pulses.

2.Combine sour cream and water in a small bowl.

Add half of the mixture to flour mixture; pulse 3 times.

Repeat with the remaining sour cream mixture.

Pinch dough with fingers;if dough is floury,dry,does not hold together,add 1-2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains,3-5 pulses.

3.Turn dough out onto counter and flatten into 6-inch disk;wrap disk in plastic wrap and refrigerate until firm but not hard,1-2 hours before rolling.(dough can be refrigerated for 24 hours;let stand at room temperature for 15 minutes before rolling).

4.Grease a pie dish, quiche pan or any other deep cake pan.

Roll out the dough on generously floured counter to 15 -inch circle about 1/4 inch thick.

Roll dough loosely around rolling pin and unroll into prepared pan.Working around circumference,ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan with other.

Trim any dough that extends more than 1 inch over edge of pan.Patch any cracks or holes with dough scraps as needed.

Refrigerate any remaining dough scraps or make apple pie.

Refrigerate dough lined pan for 20-30 minutes.

5.Heat Oven to 375 degrees.

Line dough with parchment paper or foil and fill completely with dry beans or pie weights, including corners of the shell.

Bake for 15-20 minutes.Remove beans,paper or foil from the crust.

Filling-

Reduce oven to 325 degrees.

In a saute pan, melt butter and throw in mushrooms and shallots.

Saute until liquid is evaporated.

Add white wine (if preferred) and let it evaporate about 1 minute.

Combine eggs,milk,half-half or cream with milk,nutmeg,salt and black pepper using a whisk,blender,or stand mixer.

Stir in mushroom mixture.

Sprinkle half of the grated cheese on the bottom of the pastry shell.

Pour custard mixture with mushrooms into pastry shell.

Sprinkle the remaining grated cheese on top of the custard.

Place dish on a baking sheet ,and bake for about 1 :15 -1:30 minutes or until custard is puffed and browned.

Serve warm or cooled.

Or place it in the fridge when cooled and serve next day (cold or warmed up)

Mushroom quiche

Ingredients

  • Crust-
  • Adapted from America's Test Kitchen
  • 1 3/4 cups all-purpose flour *
  • 1/2 teaspoon salt
  • 12 tablespoons chilled unsalted butter,cut into 1/2-inch pieces
  • 3 tablespoons sour cream
  • 1/3 cup ice water
  • 1 large egg white,lightly beaten.
  • dry beans
  • foil or parchment paper
  • * I used spelt flour,worked well.(pictured above)
  • Filling-
  • 2 shallots finely chopped.
  • 8 oz.. mushrooms ( any type) sliced ( you can add more if you really love mushrooms)
  • 1/4 cup white wine (optional)
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 fresh ground black pepper
  • pinch of nutmeg
  • 7 eggs, lightly beaten
  • 4 cups half-half or milk (or 2 cups heavy whipping cream + 2 cups milk)
  • 1/2 cup -3/4 cup grated Gruyere or Swiss cheese.

Instructions

  1. Directions-
  2. Crust:
  3. 1.Process flour and salt in food processor until combined.About 3 seconds.
  4. Add butter and pulse until butter is size of large peas,about 10 pulses.
  5. 2.Combine sour cream and water in a small bowl.
  6. Add half of the mixture to flour mixture; pulse 3 times.
  7. Repeat with the remaining sour cream mixture.
  8. Pinch dough with fingers;if dough is floury,dry,does not hold together,add 1-2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains,3-5 pulses.
  9. 3.Turn dough out onto counter and flatten into 6-inch disk;wrap disk in plastic wrap and refrigerate until firm but not hard,1-2 hours before rolling.(dough can be refrigerated for 24 hours;let stand at room temperature for 15 minutes before rolling).
  10. 4.Grease a pie dish, quiche pan or any other deep cake pan.
  11. Roll out the dough on generously floured counter to 15 -inch circle about 1/4 inch thick.
  12. Roll dough loosely around rolling pin and unroll into prepared pan.Working around circumference,ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan with other.
  13. Trim any dough that extends more than 1 inch over edge of pan.Patch any cracks or holes with dough scraps as needed.
  14. Refrigerate any remaining dough scraps or make apple pie ;) .
  15. Refrigerate dough lined pan for 20-30 minutes.
  16. Heat Oven to 375 degrees.
  17. Line dough with parchment paper or foil and fill completely with dry beans or pie weights, including corners of the shell.
  18. Bake for 15-20 minutes.Remove beans,paper or foil from the crust.
  19. Filling-
  20. Reduce oven to 325 degrees.
  21. In a saute pan, melt butter and throw in mushrooms and shallots.
  22. Saute until liquid is evaporated.
  23. Add white wine (if preferred) and let it evaporate about 1 minute.
  24. Combine eggs,milk,half-half or cream with milk,nutmeg,salt and black pepper using a whisk,blender,or stand mixer.
  25. Stir in mushroom mixture.
  26. Sprinkle half of the grated cheese on the bottom of the pastry shell.
  27. Pour custard mixture with mushrooms into pastry shell.
  28. Sprinkle the remaining grated cheese on top of the custard.
  29. Place dish on a baking sheet ,and bake for about 1 :15 -1:30 minutes or until custard is puffed and browned.
  30. Serve warm or cooled.
  31. Or place it in the fridge when cooled and serve next day (cold or warmed up)
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Hazelnut Cake Truffles

Hazelnut Cake truffles

Hazelnut Cake truffles

Desserts or treats like truffles are always  special on holidays like Christmas, New years and Valentines.They are so adorable and decadent.These hazelnut cake truffles are a heavenly bite-size chocolate treats with a lightly crunchy and creamy soft cake inside.

Ingredients:

3 eggs

1 cup sugar

1 teaspoon baking soda

1 cup buttermilk

½ can condensed milk

2 tablespoons cocoa powder

2 cups flour

Directions for cake :

Preheat oven to 350 degrees

Using mixer beat together eggs and sugar until pale in color.

Add baking soda to buttermilk and mix it well.

Add buttermilk,cocoa and condensed milk  to egg mixture and mix on medium speed until well combined.

Add the flour and mix on low. Transfer the batter to a 9×13 greased baking pan and bake approximately 30-35 minutes depending on your oven.

Let cake cool completely.

Cream:

1 can dulce de leche (cooked condensed milk)

2 sticks butter at room temperature

2 tbsp cocoa powder

1/2 cup hazelnuts

1-2 tablespoons cognac or brandy (optional)

3 tbsp. nutella (optional)

Coating:

crushed Chocolate Waffles

melted chocolate or truffles

melted white chocolate

Cream directions:

Whip butter until pale and fluffy.

Add in dulce de leche and cocoa.

Whip all the ingredients until well combined.

 

Break/tear cake in to small pieces and place it in the mixing bowl.

Using a blender,crush hazelnuts.

Add cream and hazelnuts to the broken cake.

Mix/beat until all ingredients are well incorporated and creamed.

Form the cake mixture in to a 1 inch balls.

Cover the balls with your choice of coating.I used chocolate waffles from Trader Joes.

 

Hazelnut Cake Truffles

Ingredients

  • Cake:
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • ½ can condensed milk
  • 2 tablespoons cocoa powder
  • 2 cups flour
  • Cream:
  • 1 can dulce de leche (cooked condensed milk)
  • 2 sticks butter at room temperature
  • 2 tbsp cocoa powder
  • 1/2 cup hazelnuts
  • 1-2 tablespoons cognac or brandy (optional)
  • 3 tbsp. Nutella (optional)
  • Coating:
  • crushed Chocolate Waffles
  • melted chocolate or truffles
  • melted white chocolate

Instructions

  1. Directions for cake :
  2. Using mixer beat together eggs and sugar until pale in color.
  3. Add baking soda to buttermilk and mix it well.
  4. Add buttermilk,cocoa and condensed milk to egg mixture and mix on medium speed until well combined.
  5. Add the flour and mix on low. Transfer the batter to a 9x13 greased baking pan and bake approximately 30-35 minutes depending on your oven.
  6. Let cake cool completely.
  7. Cream directions:
  8. Whip butter until pale and fluffy.
  9. Add in dulce de leche and cocoa(cognac,Nutella).
  10. Whip all the ingredients until well combined.
  11. Break/tear cake in to small pieces and place it in the mixing bowl.
  12. Using a blender,crush hazelnuts.
  13. Add cream and hazelnuts to the broken cake.
  14. Mix/beat until all ingredients are well incorporated and creamed.
  15. Form the cake mixture in to a 1 inch balls.
  16. Cover the balls with your choice of coating.I used chocolate waffles from Trader Joes.
  17. Refrigerate.
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Rogaliki- Filled pastry cookies

Rogaliki

Rogaliki

Rogaliki are soft,sweet,flaky Russian pastries that can be referred to cookies with variety of fillings and drenched in powdery white sugar.They are very simple and quick to make.Dough is very delicate and not too doughy.You can actually taste the filling.These little pastries treats always bring good memories of my childhood years.We would make them with mom all the time.

2 cups sour cream(400 grams)

3 1/2 stick butter (400 grams)room temperature

1 cup sugar

1 tablespoon vinegar

1/2 teaspoon salt

6 cups all purpose or whole wheat pastry flour

 

Fillings-

Crushed walnuts with sugar

jam

raisins

cooked poppy seeds*with sugar and crushed walnuts(walnuts optional)

*grind poppy seeds using meat grinder after they are cooked.

 

In a mixing bowl combine  flour,salt, and sugar.Cut in butter until mixture is coarse and crumbly.Mix in the rest of ingredients and place it in fridge for 2 hours.

photo 1

 Divide the dough 6 portions. Roll the one portion at a time on a well floured surface.

photo 2

Using a pastry cutter or knife,cut 8-12 triangles.(depending on what size you like them to be)

Place desired filling on the edge of a triangle.

photo 3

Roll it up and place it on prepared baking pan with parchment paper.

photo 4

Bake for 15-17 minutes on 350 degrees

Let them cool.Add powdered sugar to a bowl and in several batches, throw rogaliki in the bowl and mix until they are fully covered in sugar.

DSC_4674

French Macarons

macarons

french macarons

Famous french macarons are popular petite sandwiched almond meringue cookies with paper thin domed shell and soft chewy cake-like inside.These cookies are filled with variety of delightful tasty fillings like :butter cream,dulce de leche,chocolate ganache,lemon curd and much much more.The steps on making macarons are very simple,yet  they seem not so easy to get perfect results from the first time.They are known to be finicky and tricky,but there are few tips to get them perfect.I really recommend you to watch this video for tips.Don’t be frustrated if they don’t come out right the first time.It took me six times to get them perfect,and it’s not that they’re bad;they still taste good.When you know how a true macaron should be; you will make multiple attempts to reach that goal of perfection.All I can say is if you’re a macaron lover,it’s worth all the multiple attempts and hard work.

french macarons

 

french macaroons

 

Sift almond flour/meal and powdered sugar together to a bowl .Process big leftover pieces of almond flour in a blender and try to sift them again.Discard any leftover big pieces of almond flour.Set it aside.Give sifted almond flour/meal and powdered sugar a stir so it’s well incorporated.

photo 1-1

Make sure your bowl and mixer whisk clean,dry and free of grease.

Beat egg whites with pinch of salt on medium speed.
When egg whites become foamy, add granulated superfine sugar.Continue to beat on high speed(speed 8-9 on stand mixer).

Beat until the meringue just holds stiff peaks (when you slowly raise the whisk the meringue is straight up, no drooping, called a ‘beak’) (but do not over mix the meringue or it will ‘break’).

photo 2-1

 

Fold in almond flour/powdered sugar mixture carefully in three batches.When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl.
Be careful not to under mix and not to over mix here.The batter will fall back into the bowl in a thick ribbon.Should be shiny and flow like ‘magma’.

Fill a pastry bag, fitted with 1/2 inch tip, with about half the batter.
Pipe about 1 – 1 1/2 inch rounds onto the parchment paper, using the template as a guide.
Then tap the baking sheet on the counter 4-5 times to break any air bubbles.
Let the Macarons sit at room temperature for about 30-60 minutes (depending on the temperature and humidity of your kitchen) or until the tops of the Macarons are no longer tacky.(when you run your finger through the top of a macaron, its not sticky and formed a dry skin/shelll; thats when they are ready to go in to the oven.)

Heat oven on 285 degrees.
Bake macaroons 13-15 minutes ( depending on your oven)
Bake only one baking sheet at a time.
( I tried baking two at a time,and it failed)

 

photo 3-1

Let them cool. Pair macarons of similar size, and pipe your desired filling.
Sandwich macarons and place them in the fridge to mature at least overnight.(Thats when they will have a little crunch on the outside and soft and chewy on the inside.)
Best served at room temperature.

Check out this website for troubleshooting tips.

mac

French Macarons

French Macarons

Ingredients

  • 3 egg whites aged*
  • pinch of salt
  • 1/3 cup granulated superfine sugar**
  • 2 cups powdered sugar/icing sugar
  • 1 cup + 2 tablespoons almond flour
  • *Separate egg whites from yolks and leave it overnight at room temperature.Or place it in the fridge for up to 5 days then bring it room temperature before baking.
  • **You can make it superfine by pulsing regular sugar in a blender.
  • Your choice of fillings:
  • All time favorite nuttela filling
  • -Nuttela
  • Salted caramel or dulce de leche filling
  • - 1/2 cup dulce de leche
  • - pinch of salt
  • - 8 tablespoons butter
  • Butter cream filling
  • - 1 stick butter
  • -1 - 1 1/2 powdered sugar
  • -1 teaspoon vanilla
  • -1 tablespoon milk
  • Raspberry butter cream filling-
  • 1/4 cup salted butter
  • 3/4 cup powdered sugar
  • 1/2 cup raspberries
  • -adapted from entertaining with beth
  • Mascarpone filling
  • - 8 ozs mascarpone cheese
  • -1/2 cup powdered sugar
  • -1 tablespoon vanilla,or 2 tbsp. strong coffee,espresso,strong earl grey tea. or 1 teaspponn almond extract***
  • ***You can add it to regular butter cream instead of milk.

Instructions

  1. Make sure your egg whites are at room temperature and aged for at least 1-2 days.
  2. On a piece of parchment, use a sharpie,pen or marker to draw 1-inch (2.5 cm) circles about 2 inches apart.It will be used as a template or you can just turn it over use to pipe out rounds.
  3. Sift almond flour/meal and powdered sugar together to a bowl .Process big leftover pieces of almond flour in a blender and try to sift them again.Discard any leftover big pieces of almond flour.set it aside.Give sifted almond flour/meal and powdered sugar a stir so it's well incorporated.
  4. Make sure your bowl and mixer whisk clean,dry and free of grease.
  5. Beat egg whites with pinch of salt on medium speed.
  6. When egg whites become foamy, add granulated superfine sugar.Continue to beat on high speed(speed 8-9 on stand mixer).
  7. Beat until the meringue just holds stiff peaks (when you slowly raise the whisk the meringue is straight up, no drooping, called a 'beak') (but do not over mix the meringue or it will 'break').
  8. Fold in almond flour/powdered sugar mixture carefully in three batches.When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl.
  9. Be careful not to under mix and not to over mix here.The batter will fall back into the bowl in a thick ribbon.Should be shiny and flow like 'magma'.
  10. Fill a pastry bag, fitted with 1/2 inch tip, with about half the batter.
  11. Pipe about 1 - 1 1/2 inch rounds onto the parchment paper, using the template as a guide.
  12. Then tap the baking sheet on the counter 4-5 times to break any air bubbles.
  13. Let the Macarons sit at room temperature for about 30-60 minutes (depending on the temperature and humidity of your kitchen) or until the tops of the Macarons are no longer tacky.(when you run your finger through the top of a macaron, its not sticky and formed a dry skin/shelll; thats when they are ready to go in to the oven.)
  14. Heat oven on 300 degrees.
  15. Bake macarons 12-15 minutes ( depending on your oven)
  16. Bake only one baking sheet at a time.
  17. ( I tried baking two at a time,and it failed)
  18. Let them cool. Pair macarons of similar size, and pipe your desired filling.
  19. Sandwich macarons and place them in the fridge to mature at least overnight.(Thats when they will have a little crunch on the outside and soft and chewy on the inside.)
  20. Best served at room temperature.
  21. Fillings-
  22. Salted caramel:
  23. Beat all the ingredients together until you have a smooth consistency.
  24. Butter cream filling:
  25. Beat butter and sugar together.
  26. Add milk or any desired flavoring
  27. Whip until well combined.
  28. Raspberry butter cream-
  29. Whip butter with an electric mixer until pale and fluffy.Add sugar.
  30. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.Add juice to buttercream, and whip until combined.
  31. Mascarpone filling-
  32. Whip all the ingredients.
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Poppy seed Walnut Cake with Dulce de Leche

poppy seed walnut cake with dulce de leche frosting

If you’re a poppy seed lover like me,then this cake is for you.The cake is very scrumptious and consists of lots and lots of poppy seeds and walnuts.Dulce de leche frosting enhances the cake and makes it divine.I tried making this cake using different flours,and my best pick  considering the taste and health wise is spelt and almond flour( or spelt by itself).You can use regular white flour or whole wheat pastry flour also.

To make the process quicker,I like to bake meringue layer a day before Im baking the cake.

Ingredients:

6 eggs

1 cup sugar

2 teaspoon baking soda + 1 tablespoon vinegar combined

1 3/4 cups poppy seeds

1 cup walnuts

1 cup pastry whole wheat flour*

* you can substitute for all-purpose white flour or spelt flour

 

1  can dulce de leche

12 ozs. cream cheese (1 1/2 package cream cheese)

1 stick butter room temperature.

1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )

1 teaspoon vanilla

Syrup:

1/2 cup boiling water

2 tablespoons sugar

(mix together,let it cool)

Meringue:

3 egg whites

1 cup sugar

a pinch cream of tartar

Frosting:

 

Direction:

Meringue-

Prepare a lined 10 inch springform pan.

Heat oven to 200 degrees.

Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.

Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)

 

Pre heat oven to 325 degrees.

In a mini blender,pulse and chop walnuts together with poppy seeds.

Beat eggs with sugar until fluffy and pale in color.

Sift flour and combine poppy seeds and baking soda with vinegar.

Gently mix in flour poppyseed walnut mix.

Line the bottom of the 10 inch pan with parchment paper.

Grease or spray the sides and bottom of the pan.

Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.

Dulce de Leche frosting:

Beat cream cheese with butter.

Add dulce de leche and beat until well combined.

Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**

**Or replace with cool whip

Assembling:

Slice the cake in half.

Moist (a little) the cake layer with syrup using spoon or spray.

Spread dulce de leche frosting.

Place the meringue layer on top. Add more cream and spread.

Moist ( a little) and place third layer on top of the meringue layer.

Spread frosting on sides and top of the cake.

Decorate as desired.

poppy seed walnut cake with dulce de leche frosting

 

DSC_4279

You can use this flour,regular white flour ,or spelt and almond flour.

Poppyseed Walnut Cake with Dulce de Leche

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 2 teaspoon baking soda + 1 tablespoon vinegar combined
  • 1 3/4 cups poppy seeds
  • 1 cup walnuts
  • 1 cup pastry whole wheat flour*
  • * you can substitute for all-purpose white flour or spelt flour
  • 1 can dulce de leche
  • 12 ozs. cream cheese (1 1/2 package cream cheese)
  • 1 stick butter room temperature.
  • 1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )
  • 1 teaspoon vanilla
  • Syrup:
  • 1/2 cup boiling water
  • 2 tablespoons sugar
  • (mix together,let it cool)
  • Meringue:
  • 3 egg whites
  • 1 cup sugar
  • a pinch cream of tartar

Instructions

  1. Direction:
  2. Meringue-
  3. Prepare a lined 10 inch springform pan.
  4. Heat oven to 200 degrees.
  5. Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.
  6. Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)
  7. Pre heat oven to 325 degrees.
  8. In a mini blender,pulse and chop walnuts together with poppy seeds.
  9. Beat eggs with sugar until fluffy and pale in color.
  10. Sift flour and combine poppy seeds and baking soda with vinegar.
  11. Gently mix in flour poppy seed walnut mix.
  12. Line the bottom of the 10 inch pan with parchment paper.
  13. Grease or spray the sides and bottom of the pan.
  14. Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.
  15. Dulce de Leche frosting:
  16. Beat cream cheese with butter.
  17. Add dulce de leche and beat until well combined.
  18. Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**
  19. **Or replace with cool whip
  20. Assembling:
  21. Slice the cake in half.
  22. Moist (a little) the cake layer with syrup using spoon or spray.
  23. Spread dulce de leche frosting.
  24. Place the meringue layer on top. Add more cream and spread.
  25. Moist ( a little) and place third layer on top of the meringue layer.
  26. Spread frosting on sides and top of the cake.
  27. Decorate as desired.
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Meringue Cake with Berries

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Lovely clouds of meringue layered with smooth whipped cream and colorful sweet berries. This cake tastes light and heavenly.It’s always a hit at parties and perfect for spring and summer.

Meringue Cake with Berries

Ingredients

  • Meringue:
  • 6 egg whites (room temperature)
  • 1 1/2 cup sugar
  • 1/2 teaspoon cream of tartar*
  • *It's fine with out it too.
  • Cream:
  • 3 cups Heavy whipping cream
  • 8 0z. cream cheese
  • 1 3/4 cup powdered sugar
  • 2 tablespoons orange liqueur*
  • * you can substitute vanilla extract
  • Choice or mix of:
  • Sliced strawberries
  • blueberries
  • raspberries
  • blackberries
  • sliced kiwi
  • sliced peaches/nectarines

Instructions

  1. Preheat oven to 275 degrees.
  2. Beat egg whites with sugar.
  3. Add cream of tartar and continuing to beat until meringue is stiff.
  4. Trace 3 -9 inch circles on a parchment paper.
  5. (I use the bottom part of spring foam baking pan lined with parchment paper)
  6. Spread or pipe meringue evenly over the circles.
  7. Bake for 2 hours.
  8. Turn off the oven and keep it in the oven for another 2 hours or overnight.
  9. Meringues can be made a night or two before.
  10. Cream:
  11. Beat cream cheese.
  12. Gradually add sugar.
  13. Add in orange liqueur/vanilla extract.
  14. On med-low speed, add heavy whipping cream.Increase speed as the cream gets thicker.
  15. Beat until smooth and fluffy.
  16. Assembling (Maximum of two hours before serving)
  17. Spread a generous amount of cream on the meringue layer.
  18. Arrange fruits and berries.
  19. Place the second layer on top of the fruits and berries and repeat the steps for the rest of the layers.
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Cake Damskiy Kapriz

DSC_3065

DSC_3065

Cake Damskiy Kapriz is a multi layered Russian cake that is very delicious and moist.Three different layers consist of walnuts,dried apricots and poppy seeds.Each layer is sliced and soaked with moscato wine syrup and covered in smooth sour cream frosting or dulce de leche frosting.

DSC_3033

Cake “Damskiy Kapriz”-дамский каприз

Ingredients

  • Cake batter:
  • 7 eggs
  • 2 1/2 cups flour sifted
  • 1 1/2 cups sugar
  • 1 1/2 cups sour cream
  • 1 tablespoon corn/potato starch
  • 2 teaspoons baking soda
  • 1 1/4 teaspoon baking powder
  • 2 tablespoons vinegar
  • 1tablespoon vanilla
  • 1/2 cup poppy seeds
  • 1/2 cups chopped walnuts
  • 1/2 cups soaked and chopped dried apricots*
  • *You can substitute for raisins(soaked)
  • Syrup:
  • combine-
  • 1 cup boiling water
  • 5 tablespoons moscato wine(optional)
  • Cream:
  • 2 sticks butter at room temperature
  • 2 cups sour cream
  • 2 tablespoons sugar*
  • 1/2 can condensed milk
  • 1 teaspoon vanilla
  • *Add more if desired.

Instructions

  1. Preheat oven to 350 degrees.
  2. Line and grease three 9-inch round spring-foam cake pans with parchment paper.
  3. Using a stand or hand mixer,beat eggs with sugar until fluffy and light in color.
  4. In a small bowl combine baking soda and vinegar.
  5. Add sour cream,vanilla,baking powder and baking soda vinegar mixture to the beaten eggs.
  6. Gradually add flour and corn/potato starch and mix carefully until the batter is smooth.
  7. Divide the batter into three portions and add poppy seeds to one portion,walnuts to other, and apricots or raisins to the last one.Mix and pour the batter in the cake pans.
  8. Bake 2 of the cakes at once for about 15-20 minutes.
  9. Bake the third cake after the other two.
  10. Let cakes cool completely.
  11. Cream:
  12. Beat butter with sugar until light and fluffy using a stand or hand mixer.
  13. add in condensed milk,vanilla and sour cream.
  14. Beat on high until all ingredients are well combined and cream is smooth.
  15. Assembling:
  16. Slice each layer in half.
  17. Spray or pour syrup around the layer first layer.
  18. Spread cream on top of the cake layer.
  19. Repeat steps for all the layers.
  20. Cover the cake with the remaining cream and decorate as desired.*
  21. I used shredded and melted chocolate.
  22. Refrigerate for at least 6 hours or overnight.
  23. You can also use dulce de leche cream for this cake.
  24. 2 sticks butter softened at room temp.
  25. 8 0zs.cream cheese
  26. 2 cans cooked condensed milk(dulce de leche)
  27. 2 tablespoons Cognac,brandy or amaretto * optional
  28. Beat butter with cream cheese.
  29. Add dulce de leche and beat until smooth and creamy.
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DSC_3064

Apple Tvorog Crumb Cake

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This apple tvorog crumb cake will melt in your mouth.Combination of apples and tvorog is amazingly delightful.Its fairly easy to make and perfect with your favorite cup of tea or coffee.

Adapted from edimdoma.ru

Ingredients for crumb crust:

4 cups flour
1 teaspoon baking soda
1/2 cup sugar
2 1/2 sticks cold butter shredded


Filling:
2 1/4 cup Tvorog(farmers cheese)*
4 eggs
1 cup sugar
1 cup sour cream
2 tablespoons cream of wheat(manka)
1 teaspoon vanilla sugar or vanilla extract
4-5 apples peeled and shredded

*You can use ricotta cheese if you have trouble finding tvorog.

Heat oven to 375 degrees

Directions:

For the filling: Combine all the ingredients except apples and mix until well combined.Add apples and mix again.

Crust:combine all the ingredients and rub using hands to make crumbs,that butter is well incorporated with all the ingredients.

Grease 11×15 glass baking pan.Transfer half of the crust/crumb mix to the baking dish. press and spread out making a smooth layer.Add the filling and spread it out.Add the rest of the crust mix to the top layer and spread it gently. bake for about 45 min-1hour.