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Chocolate potato

November 14, 2011 · by · 10 Comments
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Cake mixed with chocolate cream and walnuts,then shaped in to potatoes and rolled in cocoa. Best served with tea or coffee.

There’s two cake batters you can use.both of them are great.

For Cake #1:
6 eggs
1 cup sugar
1 cup flour

Direction for Cake #1:
Heat oven to 350 degrees.

On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well. Pour the batter into 9” round baking pan and bake for about 20 minutes. Let the cake cool.

Cake #2

3 eggs
1 cup sugar
1 teaspoon baking soda
1 cup buttermilk
½ can condensed milk
2 cups flour

Directions for cake #2:

Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40 minutes depending on your oven. Let cool completely.

Chocolate cream Ingredients:

1 can condensed milk
2 ½ sticks butter (at room temperature)
3-4 tablespoons cognac or brandy
2 heaping tablespoons of dutch cocoa ( you can use regular also,just put a little more)
1 cup finely chopped walnuts

Directions:

Combine condensed milk and cocoa in a small sauce pan. Heat it up on med heat stirring For about 4-5 minutes. Add cognac or brandy.Let it completely cool.
Whip the butter using hand mixer. Gradually add cooled condensed milk with cocoa.
Break the cake in to pieces.add the cream and walnuts. Mix using hands until you will have a well combined mixture.

Form the cakes into potato shape. Roll in cocoa.place in fridge for 2 hours.

Print
Chocolate potato

Ingredients

  • For Cake #1:
  • 6 eggs
  • 1 cup sugar
  • 1 cup flour
  • Cake #2
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • ½ can condensed milk
  • 2 cups flour
  • Chocolate cream Ingredients:
  • 1 can condensed milk
  • 2 ½ sticks butter (at room temperature)
  • 3-4 tablespoons cognac or brandy
  • 2 heaping tablespoons of dutch cocoa ( you can use regular also,just put a little more)
  • 1 cup finely chopped walnuts

Instructions

  1. Direction for Cake #1:
  2. Heat oven to 350 degrees.
  3. On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well. Pour the batter into 9'' round baking pan and bake for about 20 minutes. Let the cake cool.
  4. Directions for cake #2:
  5. Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40minutes depending on your oven.Let cake completely cool down.
  6. Cream Directions:
  7. Combine condensed milk and cocoa in a small sauce pan. Heat it up on med heat stiring. For about 4-5 minutes. Add cognac or brandy.Let it completely cool.
  8. Whip the butter using hand mixer. Gradually add cooled condensed milk with cocoa.
  9. Break the cake in to pieces.add the cream and walnuts. Mix using hands until you will have a well combined mixture.
  10. Form the cakes into potato shape. Roll in cocoa.place in fridge for 2 hours.
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kievskiy cake

July 21, 2011 · by · 9 Comments
kievskiy cake-2
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kievskiy cake-2

 

Kievskiy cake is meringue cake with nuts in between two sponge cakes slightly soaked with syrup and apricot preserve  that’s covered with delicious cream!. Sounds so delightfully tasty already, but wait until you try it… It can’t be better. Its a very popular Russian/ Ukrainian cake that got it’s name from “Kiev” city  in Ukraine in early 1950’s.There is also lots of variation on making this cake, and this recipe is the one that my family adores .(especially my mom,who is not a big fan of sweets).

Meringue takes some time to bake, I like to make it day before I make the whole cake.When Apricots in season I like to make my own preserve, (apricots and sugar simmering over low heat for about 1.5 hours) but otherwise I use store bought.

For Meringue:

4 egg whites
1 1/2 cup sugar

For Cake:

6 eggs

1 cup sugar

1 cup flour

For Cream:
1 can condensed cream

2 sticks butter softened at room temp.

1 package cream cheese

8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *

Apricot jam or preserve (or any other of your choice)

cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)

finely chopped walnuts or peanuts

crushed maria’s cookies or graham cracker cookies

* You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.

Directions:

Meringue:
Heat oven to 250 degrees.

On high speed beat egg whites with sugar until really stiff about 20-25 minutes.

Line the bottom of 9″ spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)

Cake:

Heat oven 325 degrees.

On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.

Pour the batter into 9” round baking pan and bake for  about  30-35 minutes.

Let  the cake cool.

Cream:
Beat butter with cream cheese until smooth.

Gradually add condensed milk and beat well until combined.

Add whip cream and beat again.

note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar  in separate bowl then fold it in gently to the cream.

 

 

 

Assembling:

Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don’t over do it)

spread the jam or preserve.
spread a good layer of cream
sprinkle with nuts
place meringue cake on top, and add another good layer of cream.

Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.

Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!

Print
kievskiy cake

Ingredients

  • For Meringue:
  • 4 egg whites
  • 1 1/2 cup sugar
  • For Cake:
  • 6 eggs
  • 1 cup sugar
  • 1 cup flour
  • For Cream:
  • 1 can condensed cream
  • 2 sticks butter softened at room temp.
  • 1 package cream cheese
  • 8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *
  • Apricot jam or preserve (or any other of your choice)
  • cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)
  • finely chopped walnuts or peanuts
  • crushed maria's cookies or graham cracker cookies
  • * You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.

Instructions

  1. Directions:
  2. Meringue:
  3. Heat oven to 250 degrees.
  4. On high speed beat egg whites with sugar until really stiff about 20-25 minutes.
  5. Line the bottom of 9" spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)
  6. Cake:
  7. Heat oven 325 degrees.
  8. On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.
  9. Pour the batter into 9'' round baking pan and bake for about 30-35 minutes.
  10. Let the cake cool.
  11. Cream:
  12. Beat butter with cream cheese until smooth.
  13. Gradually add condensed milk and beat well until combined.
  14. Add whip cream and beat again.
  15. note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar in separate bowl then fold it in gently to the cream.
  20. Assembling:
  21. Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don't over do it)
  22. spread the jam or preserve.
  23. spread a good layer of cream
  24. sprinkle with nuts
  25. place meringue cake on top, and add another good layer of cream.
  26. Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.
  27. Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!
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