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Smetanik Cake

August 25, 2015 · by · 9 Comments
smetanik cake
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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

 

 

 

 

Print
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.
  19. Assembling-
  20. Slice really carefully both cakes in half.
  21. Cut off tiny amount of cake from around the sides of the cake.Set aside, we will need it for later.
  22. Starting with chocolate layer, spray or pour (using a spoon) some sugar syrup on the cutted side of the cake layer.
  23. Add good amount of cream. If adding any berries or bananas, arrange them on top of cream.
  24. Place white cake layer on top of cream, and repeat the steps. If adding berries or bananas, Arrange them on every other layer.
  25. Using a shredder, Shred cake pieces in to tiny crumbs.
  26. Add the crumbs to the sides and top of the cake. Or you can use chocolate/vanilla wafers or chocolate wafer candy (shredded)
  27. Decorate with berries or as desired.
  28. Refrigerate for at least 6 hours.
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Dulce de leche Tiramisu Cake

December 24, 2014 · by · 6 Comments
coffee cake
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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

 

 

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Apple Cake Treats

October 30, 2014 · by · 1 Comment
apple cake treats-4
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apple cake treats-4

 

 

These are scrumptious and cute apple cake treats.They are mini apple cakes with sweet caramel like frosting, and covered all over with crunchy nut and cake crumb. These treat can be versatile by using your choice of nuts, and also can be made as a whole cake by using 2 (9 inch) cake pans.

 

Ingredients:

1o eggs

1 1/2 cup sugar

1 1/2 cup + 1/2 cup flour separated

1 teaspoon baking powder

5 apples peeled and diced

 

Frosting:

1 1/2 can cooked condensed milk (dulce de leche)

2 1/2 sticks butter room temp.

4 ozs. cream cheese room temp.

8 ozs. pecans

 

apple cake treats

 

Direction:

Heat oven to 350 degrees.

Line two large baking sheets with parchments paper. Grease or spray with nonstick spray.

In a stand or hand mixer beat eggs with sugar until pale and fluffy.

Sift 1 1/2 cup flour with baking powder and gradually add to egg mixture on medium-low speed.

Mix apples with 1/2 cup flour .

Gently mix in apples into batter.

Divide batter among two baking sheets.

Bake for about 13-15 minutes.

apple cake treats-2

 

Frosting:

Beat butter and cream cheese until smooth.

Gradually add in dulce de leche.

 

Assembling:

Cut out cirlcles using small round cookie cutter.

 

apple cake treats-3

Remove apples from the scraps.Break scraps into small pieces and toast them in the oven until golden brown.

Take one mini cake round and spread generous amount of frosting.Add another round on top.

Spread frosting on the top and side of the cake.

Crush pecans using a blender.Transfer to deep medium bowl.

Take toasted cake pieces and crush using a blender.

Add it to pecans and mix it together.

Cover mini cake with nut and cake coating.

 

apple cake treats-6

Print
Apple Cake Treats

Ingredients

  • 1o eggs
  • 1 1/2 cup sugar
  • 1 1/2 cup + 1/2 cup flour separated
  • 1 teaspoon baking powder
  • 5 apples peeled and diced
  • Frosting:
  • 1 1/2 can cooked condensed milk (dulce de leche)
  • 2 1/2 sticks butter room temp.
  • 4 ozs. cream cheese room temp.
  • 8 ozs. pecans

Instructions

  1. Heat oven to 350 degrees.
  2. Line two large baking sheets with parchments paper. Grease or spray with nonstick spray.
  3. In a stand or hand mixer beat eggs with sugar until pale and fluffy.
  4. Sift 1 1/2 cup flour with baking powder and gradually add to egg mixture on medium-low speed.
  5. Mix apples with 1/2 cup flour .
  6. Gently mix in apples into batter.
  7. Divide batter among two baking sheets.
  8. Bake for about 13-15 minutes.
  10. Frosting:
  11. Beat butter and cream cheese until smooth.
  12. Gradually add in dulce de leche.
  14. Assembling:
  15. Cut out cirlcles using small round cookie cutter.
  16. Remove apples from the scraps.Break scraps into small pieces and toast them in the oven until golden brown.
  17. Take one mini cake round and spread generous amount of frosting.Add another round on top.
  18. Spread frosting on the top and side of the cake.
  19. Crush pecans using a blender.Transfer to deep medium bowl.
  20. Take toasted cake pieces and crush using a blender.
  21. Add it to pecans and mix it together.
  22. Cover mini cake with nut and cake coating.
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Coconut Cake Raffaello

September 3, 2014 · by · 10 Comments
Coconut cake Raffaello-3
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Coconut cake Raffaello-3 This coconut cake Raffaello will just melt in your mouth! A soft and moist cake with almonds,coconut,and white chocolate. Creamy frosting is very tasty and simple with just two ingredients. Overall this cake is super easy to make and divine as the Raffaello candy.

This recipe was inspired by my sister-in-law Galina with additions of few ingredients.

Ingredients:

Cake-

6 eggs

1 cup sugar

1 cup  all-purpose flour sifted

1 teaspoon vanilla

Cream/frosting-

16 ozs. Mascarpone cheese

1 can condensed milk

Filling and toppings-

1 can evaporated milk

2 tablespoons amaretto liqueur *

1 1/4 cup toasted sliced or slivered almonds

1/2 cup toasted shredded coconut flakes(unsweetened) + more for topping ( I toasted in the oven)

1/2 cup apricot jam/preserve heated and cooled (optional but good)

Shredded white chocolate

Raffaello candies for decoration

* you can sub in 1 teaspoon almond extract/essence

Directions:

Heat oven to 325 degrees.

Line the bottom of 9 inch springform pan with parchment paper and grease the sides.

In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.

Gradually on low speed or using hands/spatula mix in flour. Bake for 30-35 minutes. Let cool.

 

Coconut cake Raffaello

 

  Cream-

Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.

Soaking-

Combine evaporated milk with amaretto liqueur or almond extract/essence.

 

Assembling:

Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.

Spread jam if adding any,followed by good amount of cream.

Sprinkle almonds,coconut, and white chocolate(optional).

 

Coconut cake Raffaello-2

 

Moist the other half cake layer and place it on top.(sliced side down.)

Spread remaining cream all over the cake.

Add shredded coconut to the top and sides of the cake.

Sprinkle with white chocolate and top with Raffaello candies.

Refrigerate for at least 4-6 hours.

*If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk. If you don’t like your cakes moist,you might want to reduce soaking mixture.

 

raffaello cake

 

 

Print
Coconut Cake Raffaello

Ingredients

  • Cake-
  • 6 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour sifted
  • 1 teaspoon vanilla
  • Cream/frosting-
  • 16 ozs. Mascarpone cheese
  • 1 can condensed milk
  • Filling and toppings-
  • 1 can evaporated milk
  • 2 tablespoons amaretto liqueur *
  • 1 1/4 cup toasted sliced or slivered almonds
  • 1/2 cup toasted shredded coconut + more for topping ( I toasted in the oven)
  • 1/2 cup apricot jam/preserve heated and cooled (optional but good)
  • Shredded white chocolate
  • Raffaello candies for decoration
  • * you can sub in 1 teaspoon almond extract/essence

Instructions

  1. Heat oven to 325 degrees.
  2. Line the bottom of 9 inch springform pan with parchment paper and grease the sides.
  3. In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.
  4. Gradually on low speed or using hands/spatula mix in flour.
  5. Bake for 30-35 minutes. Let cool.
  7. Cream-
  8. Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.
  9. Soaking-
  10. Combine evaporated milk with amaretto liqueur or almond extract/essence.
  12. Assembling:
  13. Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.
  14. Spread jam if adding any,followed by good amount of cream.
  15. Sprinkle almonds,coconut, and white chocolate(optional)
  16. Moist the other half cake layer and place it on top.( sliced side down.)
  17. Spread remaining cream all over the cake.
  18. Add shredded coconut to the top and sides of the cake. Sprinkle with white chocolate and top with Raffaello candies.
  19. Refrigerate for at least 4-6 hours.
  20. *If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk.
  21. If you don't like your cakes moist,you might want to reduce soaking mixture.
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Berry Cake Roll

July 24, 2014 · by · 4 Comments
berry cake rollalmonds.easy dessert, baking, berries, berry roll, cake, delightsofculinaria.com, dessert, easy recipe, food, quick dessert, recipes, rolls, roulade, russian recipes, summer cake, sweet, teatime-2
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berry cake rollalmonds.easy dessert, baking, berries, berry roll, cake, delightsofculinaria.com, dessert, easy recipe, food, quick dessert, recipes, rolls, roulade, russian recipes, summer cake, sweet, teatime-2

 

This is a quick and tasty berry cake roll recipe that is perfect for summer when berries are in season.Making a berry cake roll that is easy to make,refreshing,and beautiful is simply delightful.It’s tastes really light that you might be tempted to get seconds.

 

Ingredients:

6 eggs

3/4 cup sugar

3/4 cup all purpose flour sifted

 

Cream-

1 package (8 0zs) cream cheese

1 1/2 cup powdered sugar

1 3/4 cup heavy whipping cream

1 teaspoon vanilla

or

1 tablespoon orange liqueur

 

Mix or choice of berries:

sliced strawberries

raspberries

blackberries

blueberries

shredded almonds

 

Directions-

Pre heat oven to 350 degrees.

Line a 10×15 jelly roll pan (large baking sheet) with parchment paper going over the sides of baking sheet.Spray with cooking spray.

In a stand/hand mixer bowl, beat eggs on medium speed while slowly adding sugar.Increase speed to high and beat until eggs are pale and fluffy.

Carefully mix in flour.

Spread the  batter evenly on prepared pan.

Bake for about 10-12 minutes or until cake is golden.

Roll the cake up loosely while hot and let cool completely.

 

Cream:

Beat cream cheese until smooth.Add in powdered sugar and continue to beat until sugar is well combined.Add vanilla or liqueur.

On medium speed gradually pour in heavy whipping cream while slowly increasing the speed as it begins to thicken. Continue to beat on high until cream is fluffy.

 

Assembling:

Carefully remove parchment paper while unrolling the roll.

Spread cream over the roll and scatter your choice of berries over the cream.

Roll the cake and cover with cream.

Top with shredded almonds and decorate with berries and mint.Refrigerate for at least 1 hour.

 

Print
Berry Cake Roll

Ingredients

  • Ingredients:
  • 6 eggs
  • 3/4 cup sugar
  • 3/4 cup all purpose flour sifted
  • Cream-
  • 1 package (80zs) cream cheese
  • 1 1/2 cup powdered sugar
  • 1 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla
  • or
  • 1 tablespoon orange liquor
  • Mix or choice of berries:
  • sliced strawberries
  • raspberries
  • blackberries
  • blueberries
  • shredded almonds

Instructions

  1. Pre heat oven to 350 degrees.
  2. Line a 10x15 jelly roll pan (large baking sheet) with parchment paper going over the sides of baking sheet.Spray with cooking spray.
  3. In a stand/hand mixer bowl, beat eggs on medium speed while slowly adding sugar.Increase speed to high and beat until eggs are pale and fluffy.
  4. Carefully mix in flour.
  5. Spread the batter evenly on prepared pan.
  6. Bake for about 10-12 minutes or until cake is golden.
  7. Roll the cake up loosely while hot and let cool completely.
  8. Cream:
  9. Beat cream cheese until smooth.Add in powdered sugar and continue to beat until sugar is well combined.Add vanilla or liqueur.
  10. On medium speed gradually pour in heavy whipping cream while slowly increasing the speed as it begins to thicken. Continue to beat on high until cream is fluffy.
  11. Assembling:
  12. Carefully remove parchment paper while unrolling the roll.
  13. Spread cream over the roll and scatter your choice of berries over the cream.
  14. Roll the cake and cover with cream.
  15. Top with shredded almonds and decorate with berries and mint.Refrigerate for at least 1 hour.
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Tiramisu Meringue Cake

June 18, 2014 · by · 6 Comments
Tiramisu Meringue cake-2
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Tiramisu Meringue cake-2

Tiramisu meringue cake is an amazing and super delicious cake with combination of meringue and tiramisu cake.Soft coffee soaked sponge cake has a thick middle layer of nutty marbled chocolate meringue and covered in heavenly divine cream.

This recipe was shared with me by an awesome baker Marina from my church.Her Food always looks SUPER and DELICIOUS! Thank you so much Marina.

Please take note… This cake does require some time to make,I like to split the process in two days. Day 1:Make meringue and custard(store in fridge  covered),Day 2: Bake cake,make frosting and assemble.

 Ingredients:

Meringue-

6 egg whites

pinch of salt

pinch of cream of tartar

1 1/2 cups sugar

1/2- 1 cup hazelnuts(not toasted)

1 tablespoon cornstarch

3 ozs. chocolate chips

 

Cream-

6 egg yolks

1/2 cup sugar + 1/2 cup sugar

16 ozs. cream cheese (2 packages 8oz each)

2 cups heavy whipping cream

 

Cake batter-

8 eggs

1 cup sugar

1 1/4 cup sifted flour

1 teaspoon vanilla

 

Syrup-

1 cup coffee

1 tablespoon kahlua liquor

1 tablespoon sugar

Other ingredients-

shredded chocolate

toasted hazelnuts

 

Directions-

Meringue:

Preheat oven to 300 degrees.

Whip egg whites with pinch of salt and pinch of cream of tartar.

Add in sugar slowly while beating.Egg whites need to come to stiff peeks.

Mix nuts with cornstarch and gently fold in to meringue.

Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don’t over mix.

Reduce oven temperature 250 degrees just before placing the pan in the oven.

Bake for 4 hours. Open door to cool completely  before taking it out,so meringue doesn’t crack.

Custard-

Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.

Heat for 10 minutes stirring continually until sugar dissolves.

Take off heat and mix in Kahlua liquor,let cool completely.

Cake-

Heat oven to 350 degrees.

Prepare and line a 10 inch spring foam cake pan.

Beat eggs and sugar together until pale and thick.(15-20min)

Add vanilla.

Add sifted flour and gently mix it in.

Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.

Combine syrup ingredients.

Cream-

Whip cream cheese with 1/2 cup sugar until smooth.

Gradually add in custard.

In a separate bowl, whip heavy whipping cream until stiff.

Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.

 Assembling-

Slice the cake in half.

Soak cake with coffee syrup using a brush.

Spread cream on the soaked side and add shredded chocolate over it.

Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.

Soak second layer of cake and flip soaked side down.

Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
Refrigerate overnight.

 

Note: If decorating the sides of cake as shown you will need more heavy whipping cream.

 

Print
Tiramisu Meringue Cake

Ingredients

  • Meringue-
  • 6 egg whites
  • pinch of salt
  • pinch of cream of tartar
  • 1 1/2 cups sugar
  • 1/2- 1 cup hazelnuts(not toasted)
  • 1 tablespoon cornstarch
  • 3 ozs. chocolate chips
  • Cream-
  • 6 egg yolks
  • 1/2 cup sugar + 1/2 cup sugar
  • 16 ozs. cream cheese (2 packages 8oz each)
  • 2 cups heavy whipping cream
  • Cake batter-
  • 8 eggs
  • 1 cup sugar
  • 1 1/4 cup sifted flour
  • 1 teaspoon vanilla
  • Syrup-
  • 1 cup coffee
  • 1 tablespoon kahlua liquor
  • 1 tablespoon sugar
  • Other ingredients-
  • shredded chocolate
  • toasted hazelnuts

Instructions

  1. Meringue:
  2. Preheat oven to 300 degrees.
  3. Whip egg whites with pinch of salt and pinch of cream of tartar.
  4. Add in sugar slowly while beating.Egg whites need to come to stiff peeks.
  5. Mix nuts with cornstarch and gently fold in to meringue.
  6. Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don't over mix.
  7. Reduce oven temperature 250 degrees just before placing the pan in the oven.
  8. Bake for 4 hours. Open door to cool completely before taking it out,so meringue doesn't crack.
  9. Custard-
  10. Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.
  11. Heat for 10 minutes stirring continually until sugar dissolves.
  12. Take off heat and mix in Kahlua liquor,let cool completely.
  13. Cake-
  14. Heat oven to 350 degrees.
  15. Prepare and line a 10 inch spring foam cake pan.
  16. Beat eggs and sugar together until pale and thick.(15-20min)
  17. Add vanilla.
  18. Add sifted flour and gently mix it in.
  19. Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.
  20. Combine syrup ingredients.
  21. Cream-
  22. Whip cream cheese with 1/2 cup sugar until smooth.
  23. Gradually add in custard.
  24. In a separate bowl, whip heavy whipping cream until stiff.
  25. Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.
  26. Assembling-
  27. Slice the cake in half.
  28. Soak cake with coffee syrup using a brush.
  29. Spread cream on the soaked side and add shredded chocolate over it.
  30. Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.
  31. Soak second layer of cake and flip soaked side down.
  32. Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
  33. Refrigerate overnight.
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Lemon Layer Cake

January 30, 2014 · by · 4 Comments
Lemon cake
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Lemon cake

The idea of making this lemon layer cake came from my sisters bridal shower back in September ’13.It was when I had to make a cake that had lemon or honey in it.Well… I ended up making both a lemon cake and honey cake. Basically that was our theme because our  sister Sweet-lana loves her tea with lemon and honey as much as one loves their coffee.She’ll have it in her to-go cup everywhere she goes.

For the cake as pictured above I made total of four layers and made more cream by half. Added blueberries inside.

For bridal shower I sliced the layers in half,but it was hard to keep the cake from falling apart. The cake layers are very delicate.

And I used pureed raspberries with sugar(strained) instead of whole raspberries.

 

DSC_3985

 

 

DSC_3994

 

 

Ingredients:

( Cake batter adapted from America’s Test Kitchen)

2 1/4 cups flour*

1/4 cup cornstarch*

1 cup whole milk,at room temperature

6 large egg whites,at room temperature.

2 teaspoons vanilla extract

1 3/4 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter at room temperature.

lemon zest of 2 lemons

* you can substitute these two ingredients of cake flour

 

Cream for 1 (2 layer ) cake:

1 1/2 cups heavy whipping cream

8 oz. cream cheese

1  1/4 cup powdered sugar

1 tablespoon squeezed lemon juice

1-2 tablespoons limoncello liqueur

zest from one lemon

Syrup:

1/2 cup hot water

3 tablespoons sugar

3 tablespoons limoncello

2 tablespoons lemon juice.

-Combine all ingredients and let cool.

 

Fresh blueberries,raspberries or strawberries.

Whole or pureed with some sugar.

 

Direction for cake-

Preheat oven to 350 degrees

Sift flour with cornstarch 3 times and set aside

In a large measuring cup,whisk together the milk,egg whites,lemon zest and vanilla.

In the bowl of a standing mixer fitted with the paddle attachment,mix together the flour,sugar,baking powder and salt at med-low speed.

With the mixer running,add the butter pieces one at a time until the mixture resembles fine,even crumbs.

Stop the mixer and about 1/2 cup of the wet ingredients.

Beat the batter at medium speed until it is pale and fluffy,about 1 1/2minutes.

With the mixer running on med-low pour in  the rest of the wet ingredients,then crank the speed back up to medium and beat for 30 seconds more.Scrape down the bowl and beat for 30 more seconds.

Divide the batter equally among the two (9 inch) cake pans and smooth the tops.

Bake for 23-25 minutes,or until a toothpick come out clean-do not over bake.

Let the cakes cool in pans for 10 minutes,then remove the cakes from pans,and cool completely.

 

Cream-

In a mixer with whisk attachment ,whip cream cheese with powdered sugar.

Scrape the bowl and add lemon juice,zest, and limoncello.Whip again until ingredients are well incorporated.

On med-low speed gradually pour heavy whipping cream,bringing the speed higher gradually.

Whip the cream until stiff peaks.

 

Assembling-

Pierce first cake layer with toothpick or fork.

Pour/spray syrup on the cake.

Spread a good amount of frosting.

Arrange preferred berries on top of frosting.

Place the other cake on top of berries.

Pierce the cake and pour/spray syrup.

Spread frosting all over cake and decorate as desired.

 

Print
Lemon Layer Cake

Ingredients

  • ( Cake batter adapted from America's Test Kitchen)
  • 2 1/4 cups flour*
  • 1/4 cup cornstarch*
  • 1 cup whole milk,at room temperature
  • 6 large egg whites,at room temperature.
  • 2 teaspoons vanilla extract
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter at room temperature.
  • lemon zest of 2 lemons
  • * you can substitute these two ingredients of cake flour
  • Cream for 1 (2 layer ) cake:
  • 1 1/2 cups heavy whipping cream
  • 8 oz. cream cheese
  • 1 1/4 cup powdered sugar
  • 1 tablespoon squeezed lemon juice
  • 1-2 tablespoons limoncello liqueur
  • zest from one lemon
  • Syrup:
  • 1/2 cup hot water
  • 3 tablespoons sugar
  • 3 tablespoons limoncello
  • 2 tablespoons lemon juice.
  • -Combine all ingredients and let cool.
  • Fresh blueberries,raspberries or strawberries.
  • Whole or pureed with some sugar.

Instructions

  1. Direction for cake-
  2. Preheat oven to 350 degrees
  3. Sift flour with cornstarch 3 times and set aside
  4. In a large measuring cup,whisk together the milk,egg whites,lemon zest and vanilla.
  5. In the bowl of a standing mixer fitted with the paddle attachment,mix together the flour,sugar,baking powder and salt at med-low speed.
  6. With the mixer running,add the butter pieces one at a time until the mixture resembles fine,even crumbs.
  7. Stop the mixer and about 1/2 cup of the wet ingredients.
  8. Beat the batter at medium speed until it is pale and fluffy,about 1 1/2minutes.
  9. With the mixer running on med-low pour in the rest of the wet ingredients,then crank the speed back up to medium and beat for 30 seconds more.Scrape down the bowl and beat for 30 more seconds.
  10. Divide the batter equally among the two (9 inch) cake pans and smooth the tops.
  11. Bake for 23-25 minutes,or until a toothpick come out clean-do not over bake.
  12. Let the cakes cool in pans for 10 minutes,then remove the cakes from pans,and cool completely.
  13. Cream-
  14. In a mixer with whisk attachment ,whip cream cheese with powdered sugar.
  15. Scrape the bowl and add lemon juice,zest, and limoncello.Whip again until ingredients are well incorporated.
  16. On med-low speed gradually pour heavy whipping cream,bringing the speed higher gradually.
  17. Whip the cream until stiff peaks.
  18. Assembling-
  19. Pierce first cake layer with toothpick or fork.
  20. Pour/spray syrup on the cake.
  21. Spread a good amount of frosting.
  22. Arrange preferred berries on top of frosting.
  23. Place the other cake on top of berries.
  24. Pierce the cake and pour/spray syrup.
  25. Spread frosting all over cake and decorate as desired.
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Poppy seed Walnut Cake with Dulce de Leche

October 9, 2013 · by · 13 Comments
poppy seed walnut cake with dulce de leche frosting
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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.

Print
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)
  8. Pre heat oven to 325 degrees.
  9. In a mini blender,pulse and chop walnuts together with poppy seeds.
  10. Beat eggs with sugar until fluffy and pale in color.
  11. Sift flour and combine poppy seeds and baking soda with vinegar.
  12. Gently mix in flour poppy seed walnut mix.
  13. Line the bottom of the 10 inch pan with parchment paper.
  14. Grease or spray the sides and bottom of the pan.
  15. Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.
  16. Dulce de Leche frosting:
  17. Beat cream cheese with butter.
  18. Add dulce de leche and beat until well combined.
  19. Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**
  20. **Or replace with cool whip
  21. Assembling:
  22. Slice the cake in half.
  23. Moist (a little) the cake layer with syrup using spoon or spray.
  24. Spread dulce de leche frosting.
  25. Place the meringue layer on top. Add more cream and spread.
  26. Moist ( a little) and place third layer on top of the meringue layer.
  27. Spread frosting on sides and top of the cake.
  28. Decorate as desired.
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Meringue Cake with Berries

July 17, 2013 · by · Leave a Comment
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DSC_3446

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.

Print
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

June 10, 2013 · by · 21 Comments
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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

Print
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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Sponge Cake with Creamy Poppy Seed Filling

March 27, 2013 · by · 15 Comments
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If you’re a big fan of poppy seeds then you’ll love this cake.Soft sponge cake with lightly sweetened pastry cream,dulce de leche, and of course poppy seeds.I love anything with poppy seeds especially cakes.

 

Ingredients:

 

7 eggs

 

1 cup sugar

 

1 1/4 cup sifted self rising flour or regular but add 1/2 teaspoon baking powder.

 

Cream:

 

Prepared pastry cream

 

2 butter sticks softened at room temperature

 

1 can cooked condensed milk ( dulce de leche)

 

1 1/2 cup poppy seeds cooked and grinded

 

1/2 cup toasted and crushed hazelnuts

 

To cook poppy seeds:

 

Place poppy seeds in a small sauce pan.Cover with water.Bring to a boil,then reduce heat to low.

 

Cook for 30 minutes,strain, and let it cool.

 

Grind poppy seeds using a meat grinder.

 

Syrup:

 

1 cup boiling water

 

3 tablespoon sugar

 

-Combine and let it cool

Directions for cake-

Heat oven to 325 degrees.

Using a mixer, beat eggs with sugar until thick and pale in color.

Gradually add sifted flour and mix on low.

Pour the batter in to a lined round 9 inch baking pan(10 inch will work too)

Bake for about 35-40 minutes or until the top is golden brown in color.

Let it cool completely.

Cream:

Whip softened butter with a mixer.Gradually add in pastry cream by 2-3 tablespoons at first 2-3 times.Reserve half of pastry cream for later.

Add cooked condensed milk and poppy seeds.Whip it on high speed for few minutes.

Assembling:

Divide sponge cake to equal 3 layers.

Spray or pour syrup on the first layer.

Spread a generous amount of poppy seed cream.

Cover with the second layer and repeat the steps.

Place the third layer on top and spread the reserved pastry cream on the top and around the sides of the cake.Add crushed hazelnuts to the sides of the cake.Decorate the top as desired.

Print
Sponge Cake with Creamy Poppy Seed Filling

Ingredients

  • Ingredients:
  • 7 eggs
  • 1 cup sugar
  • 1 1/4 cup sifted self rising flour or regular but add 1/2 teaspoon baking powder.
  • Cream:
  • Prepared pastry cream
  • 2 butter sticks softened at room temperature
  • 1 can cooked condensed milk ( dulce de leche)
  • 1 1/2 cup poppy seeds cooked and grinded
  • 1/2 cup toasted and crushed hazelnuts
  • To cook poppy seeds:
  • Place poppy seeds in a small sauce pan.Cover with water.Bring to a boil,then reduce heat to low.
  • Cook for 30 minutes,strain, and let it cool.
  • Grind poppy seeds using a meat grinder.
  • Syrup:
  • 1 cup boiling water
  • 3 tablespoon sugar
  • -Combine and let it cool

Instructions

  1. Directions for cake-
  2. Heat oven to 325 degrees.
  3. Using a mixer, beat eggs with sugar until thick and pale in color.
  4. Gradually add sifted flour and mix on low.
  5. Pour the batter in to a lined round 9 inch baking pan(10 inch will work too)
  6. Bake for about 35-40 minutes or until the top is golden brown in color.
  7. Let it cool completely.
  8. Cream:
  9. Whip softened butter with a mixer.Gradually add in pastry cream by 2-3 tablespoons at first 2-3 times.Reserve half of pastry cream for later.
  10. Add cooked condensed milk and poppy seeds.Whip it on high speed for few minutes.
  11. Assembling:
  12. Divide sponge cake to equal 3 layers.
  13. Spray or pour syrup on the first layer.
  14. Spread a generous amount of poppy seed cream.
  15. Cover with the second layer and repeat the steps.
  16. Place the third layer on top and spread the reserved pastry cream on the top and around the sides of the cake.Add crushed hazelnuts to the sides of the cake.Decorate the top as desired.
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Nutella roll

July 29, 2012 · by · 15 Comments
Nutella roll
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Ingredients for 2 rolls:
7 eggs

3/4 cup sugar
3/4 cup flour

Cream ingredients:
1 cup nuttela
4 oz.(1/2 )package cream cheese
4 oz. whipped topping
Cocoa for dusting
Directions-
 
 Batter:
Heat oven to 350 degrees.

Beat eggs with sugar on high speed in a stand or hand mixer until pale in color and fluffy in texture.
Add flour and mix gently on low speed.
Line a large baking/cookie sheets with parchment paper.
Pour the batter on cookie sheet and spread it.
Bake for about 12-15 min.
As soon as you take it out from the oven, roll it up with towel and  parchment paper and let it cool.

Cream:
Using a hand or stand mixer, mix cream cheese and nuttela.
Add  whipped topping (cool whip)and  mix again until well combined.


Assembling:
Carefully unroll the roll removing parchment paper.
Spread cream evenly.
Roll it up.
Dust it with generous amount of cocoa or remaining cream.
Refrigerate for atleast 1 hour.
Slice and serve with tea or coffee.

you can add any berries if desired.



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Squirrel Cake with nuts

March 20, 2012 · by · 31 Comments
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 If you like nuts, then this “squirrel cake” is for you.It does take some time to make it.It is fairly sweet and fills you up quickly.

Ingredients for batter:

preheat oven to 350 degrees

1 1/2 cups of your favorite nuts.toasted,cooled, and chopped in a blender (you can have them mixed using variety)
1 cup sugar
3 eggs
2 sticks butter melted but not hot
1 teaspoon baking powder
1/4 cup sour cream
1 1/2 cup flour

Directions for cake batter:
In a mixing bowl or stand mixer, beat eggs on high speed until they will be foamy and pale.Add the sugar,sour cream and butter. Mix on low.

Combine flour,nuts, and baking powder.
Gently combine the flour mixture with the whipped eggs.

Grease a  9 x 2 3/4 spring-foam pan.
Pour half of the batter to the pan and spread it with spoon or spatula.
Bake for about 13-15 minutes.
Repeat with the rest of the batter.

 

Amaretto syrup:
1/2 cup boiling water
2 tablespoons sugar
2 tablespoons Amaretto liquor

combine all ingredients.Let cool

Ingredients for cream:

Inside-
1 can condensed milk ( cook the cans for two hour in water, or use  prepared Dulce DE leches)
2 sticks butter softened at room temp.
4 tablespoons sour cream

Beat together butter with dulce de leche. Add sour cream, and beat again.

Carefully slice the cake to have four layers all together.
Spray or add syrup using a spoon on each layer.
Spread the cream evenly on each layer leaving the top.

Outside-
2 cups heavy whipping cream
1 cup powdered sugar
3 tablespoons cocoa powder (sifted)

Beat together heavy cream with sugar.Gradually add cocoa powder.
Spread the cream all over the top and sides of the cake.

Decorate the cake as desired. Top it with mixed nuts,chocolate,  sifted cocoa.

Print
“Squirrel Cake” with nuts

Ingredients

  • preheat oven to 350 degrees
  • 1 1/2 cups of your favorite nuts.toasted,cooled, and chopped in a blender (you can have them mixed using variety)
  • 1 cup sugar
  • 3 eggs
  • 2 sticks butter melted but not hot
  • 1 teaspoon baking powder
  • 1/4 cup sour cream
  • 1 1/2 cup flour

Instructions

  1. In a mixing bowl or stand mixer, beat eggs on high speed until they will be foamy and pale.Add the sugar,sour cream and butter. Mix on low.
  2. Combine flour,nuts, and baking powder.
  3. Gently combine the flour mixture with the whipped eggs.
  4. Grease a 9 x 2 3/4 spring-foam pan.
  5. Pour half of the batter to the pan and spread it with spoon or spatula.
  6. Bake for about 13-15 minutes.
  7. Repeat with the rest of the batter.
  9. Amaretto syrup:
  10. 1/2 cup boiling water
  11. 2 tablespoons sugar
  12. 2 tablespoons Amaretto liquor
  13. combine all ingredients.Let cool
  14. Ingredients for cream:
  15. Inside-
  16. 1 can condensed milk ( cook the cans for two hour in water, or use prepared Dulce DE leches)
  17. 2 sticks butter softened at room temp.
  18. 4 tablespoons sour cream
  19. Beat together butter with dulce de leche. Add sour cream, and beat again.
  20. Carefully slice the cake to have four layers all together.
  21. Spray or add syrup using a spoon on each layer.
  22. Spread the cream evenly on each layer leaving the top.
  23. Outside-
  24. 2 cups heavy whipping cream
  25. 1 cup powdered sugar
  26. 3 tablespoons cocoa powder (sifted)
  27. Beat together heavy cream with sugar.Gradually add cocoa powder.
  28. Spread the cream all over the top and sides of the cake.
  29. Decorate the cake as desired. Top it with mixed nuts,chocolate, sifted cocoa.
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Drunken Cherry Cake

September 14, 2011 · by · 30 Comments
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This drunken cherry cake is one of the first cakes that I made and still make it ,because it’s everybody’s favorite and is often requested for parties. This chocolate cake is very moist and fairly easy to make. The Inside of the cake is taken out and mixed with sweet cream and sour cherries that have been soaked in Kahlua.

Ingredients:
10 eggs
1 ¾ cups sugar
2 tablespoons cocoa
1 teaspoon baking soda mixed with 1 tablespoon vinegar
1 ¾ cups sifted flour

Cream:
2 cans of condensed milk
2 sticks butter softened at room temperature
*1 ½ cups heavy cream
*¾ cup powdered sugar
3 oz dark chocolate
2 cans red tart cherries ( I used Oregon fruit products)

*You can substitute 8 oz cool whip

Directions:

Soak Cherries in Kahlua for at least 2 hours or overnight in the fridge.

Preheat oven to 325 degrees.

On high speed beat eggs and sugar until light and fluffy.Add baking soda with vinegar and cocoa. Mix on medium speed.
Add flour and carefully mix with a spoon.
Transfer the batter to a 10 1/2inch x 3 1/4inch pan.
Bake for about45-55 minutes.
Let it cool completely.

Cream:
Beat butter for couple of minutes and add condensed milk few spoons at a time at first then the remaining.
In a separate bowl, beat heavy whipping cream with powdered sugar.
Add whipped cream to the butter cream and mix well until well combined.

Assembling:
Take out the inside of the cake and transfer it to a mixing bowl.
Spread some cream on inside of the cake. Leave about 3-4 tablspoons of cream and add the rest of the cream to the cake in the bowl. Using a spoon, transfer the cherries to the bowl with cake, and mix everything together until the cream and cake is well combined and no dry pieces of cake is seen.
Fill the inside of a cake with cake,cherry and cream mixture.
Top with with shredded chocolate. Refrigerate for 2 hours or more.

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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!

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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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Trifle Cake with Pineapple and Almonds

June 23, 2011 · by · 3 Comments
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Very delicious and well moist trifle cake, the best part are the toasted slivered almonds.
For the cake:
7 eggs
1 cup sugar
1 ¼  cup flour (sifted)
For  Cream:
1 can condensed milk
1 package cream cheese
1 can  crushed pineapples
2-3 Tbsp. Rum
1 egg
¾ cup powdered sugar
8oz. Whip cream
 Toasted slivered almonds (toast them in the oven)
Heat oven to 350 degrees. On high speed beat eggs and sugar until  light and fluffy. Add sifted flour and mix well on slow speed. Transfer the  cake batter onto well greased baking pan . Bake for about 15-20 minutes depending on your oven.let the cake to cool down.
Cream:In a medium bowl beat together cream cheese with powdered sugar. Add egg.beat again.
In a separate bowl combine condensed milk,crushed pineapples(with juice),and rum.mix well.
How to assemble the cake:
This cake will be layered  about 2-3 layers depending on the size of your dish.You can use a large glass baking dish also (I even like it more like that).Cut cake in to medium sized squares, and place some square pieces on the bottom of deep glass dish. Using a spoon, pour good amount of pineapple mixture over the cake.repeat steps for the next layers including last one. Spread cream cheese mixture on the last layer. Add whip cream on top of the cream cheese mixture.Sprinkle with slivered almonds
Print
Trifle Cake with Pineapple and Almonds

Ingredients

  • For the cake:
  • 7 eggs
  • 1 cup sugar
  • 1 ¼ cup flour (sifted)
  • For Cream:
  • 1 can condensed milk
  • 1 package cream cheese
  • 1 can crushed pineapples
  • 2-3 Tbsp. Rum
  • 1 egg
  • ¾ cup powdered sugar
  • 8oz. Whip cream
  • Toasted slivered almonds (toast them in the oven)

Instructions

  1. Heat oven to 350 degrees. On high speed beat eggs and sugar until light and fluffy. Add sifted flour and mix well on slow speed. Transfer the cake batter onto well greased baking pan . Bake for about 15-20 minutes depending on your oven.let the cake to cool down.
  2. Cream:In a medium bowl beat together cream cheese with powdered sugar. Add egg.beat again.
  3. In a separate bowl combine condensed milk,crushed pineapples(with juice),and rum.mix well.
  4. How to assemble the cake:
  5. This cake will be layered about 2-3 layers depending on the size of your dish.You can use a large glass baking dish also (I even like it more like that).Cut cake in to medium sized squares, and place some square pieces on the bottom of deep glass dish. Using a spoon, pour good amount of pineapple mixture over the cake.repeat steps for the next layers including last one. Spread cream cheese mixture on the last layer. Add whip cream on top of the cream cheese mixture.Sprinkle with slivered almonds
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