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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

 

 

 

 

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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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Honey Cake

February 8, 2015 · by · 4 Comments
honey cake
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honey cake

 

 

This a 4 layered honey cake with smooth mascarpone cream frosting. You can add nuts for  some crunch and drizzle caramel sauce for a twisted unique flavor. It’s really delicious and impressive!

Recipe was adapted from grabandgorecipes.com

 

Ingredients:

6 eggs

1  1/4 cup sugar

3 Tbsp. honey
2 1/2 cups all-purpose flour
2 tsp. baking soda + 1 tablespoon vinegar
1 tsp. vanilla extract
Frosting:
2 sticks butter room temperature
16 ozs. mascarpone cheese
4 ozs. cream cheese room temp.
1 1/2 can condensed milk

soaking:

1/2 cup boiling  water cooled

1/4 cup heavy whipping cream or half/half

2 tablespoons condensed milk

( mix all ingredients together)

 

Optional :

toasted walnuts,peanuts,or almonds.

prunes

caramel

toffee bites

cheerios or trader joes O’s

 

Directions:

Preheat the oven to 325 degrees F.
On high speed beat the eggs until pale and fluffy.
Slowly add sugar and beat for another 3-4 minutes. Lower speed to medium-low, add honey.
Mix baking soda with vinegar and add to eggs mixture.
 Gradually add in flour. Go slowly so the batter stays fluffy.
Line the bottom with parchment paper and spray two springform baking pans  (9” round) with cooking spray.
Pour the batter evenly into the baking dishes and bake for about 30-35 minutes.
Check if the cake is ready with a toothpick, if nothing sticks to it, it is done.
Frosting:
Beat together butter with cream cheese.
With mixer still running, slowly and gradually pour in condensed milk.
Add mascarpone cream and beat on high until well incorporated but not more than 1 minute.
Assembling:
Slice two cakes in half.
pour,spray, or drizzle  soaking mixture on first layer.
Spread some frosting. You can sprinkle with nuts,toffee bites, or add prunes to each layer (optional).
Repeat the steps with each layer.
Spread the rest of the frosting all over the cake.
Decorate the sides and top as desired.
I used trader Joes O’s (crushed in a blender) on the sides of the cake and drizzled caramel on top.
Print
Honey Cake

Ingredients

  • 6 eggs
  • 1 1/4 cup sugar
  • 3 Tbsp. honey
  • 2 1/2 cups all-purpose flour
  • 2 tsp. baking soda + 1 tablespoon vinegar
  • 1 tsp. vanilla extract
  • Frosting:
  • 2 sticks butter room temperature
  • 16 ozs. mascarpone cheese
  • 4 ozs. cream cheese room temp.
  • 1 1/2 can condensed milk
  • soaking:
  • 1/2 cup boiling water cooled
  • 1/4 cup heavy whipping cream or half/half
  • 2 tablespoons condensed milk
  • ( mix all ingredients together)
  • Optional :
  • toasted walnuts,peanuts,or almonds.
  • prunes
  • caramel
  • toffee bites
  • cheerios or trader joes O's

Instructions

  1. Preheat the oven to 325 degrees F.
  2. On high speed beat the eggs until pale and fluffy.
  3. Slowly add sugar and beat for another 3-4 minutes. Lower speed to medium-low, add honey.
  4. Mix baking soda with vinegar and add to eggs mixture.
  5. Gradually add in flour. Go slowly so the batter stays fluffy.
  6. Line the bottom with parchment paper and spray two springform baking pans (9” round) with cooking spray.
  7. Pour the batter evenly into the baking dishes and bake for about 30-35 minutes.
  8. Check if the cake is ready with a toothpick, if nothing sticks to it, it is done.
  9. Frosting:
  10. Beat together butter with cream cheese.
  11. With mixer still running, slowly and gradually pour in condensed milk.
  12. Add mascarpone cream and beat on high until well incorporated but not more than 1 minute.
  13. Assembling:
  14. Slice two cakes in half.
  15. pour,spray, or drizzle soaking mixture on first layer.
  16. Spread some frosting. You can sprinkle with nuts,toffee bites, or add prunes to each layer (optional).
  17. Repeat the steps with each layer.
  18. Spread the rest of the frosting all over the cake.
  19. Decorate the sides and top as desired.
  20. I used trader Joes O's (crushed in a blender) on the sides of the cake and drizzled caramel on top.
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Markiza Cake

March 26, 2014 · by · 3 Comments
Markiza cake
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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

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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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Tres Leches Cake

October 30, 2013 · by · 6 Comments
tres leches cake
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tres leches cake

This cake is amazing! Tres Leches Cake (three milk cake) is from Latin American origin.It’s basically a sponge cake soaked with a mixture of three types of milk;evaporated,condensed and heavy cream and frosted with luscious Chantilly cream.Originally this cake is made in a single layer sheet cake.I decided to give it a little twist by slicing it in half and adding a hint of rum and raspberries.Ohhh.. the taste is heavenly! Very moist and not too sweet.

Ingredients-

1 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

5 eggs separated

1 cup sugar

1 teaspoon vanilla

1/3 cup milk

1 can(12 ounces) evaporated milk

1 can(14 ounces) sweetened condensed milk

1/2 cup heavy whipping cream

2 tablespoons dark rum (optional)

Chantilly frosting:

2 1/2 cups heavy cream

4 tablespoons powdered sugar

8-12 oz. Raspberries

Directions-

1.Preheat oven to 350 degrees.Line and grease a 9 inch round pan.

2.In a large bowl,whisk together the flour,baking powder and salt;set aside.

3.In a bowl of an electric mixer fitted with whisk attachment,whisk the egg yolks and 3/4 cup sugar until the mixture is thick and pale yellow.

4.Add the whole milk and vanilla and mix to combine.

5.Pour the egg yolk over the flour mixture and,using a rubber spatula,gently fold together until thoroughly combined.

6.Clean out the bowl and the whisk.Towel dry.

7.Add the egg whites to the bowl and whisk on high speed until soft peaks begin to form.With the mixer still running,pour the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.

8.Working in three batches,gently fold the egg whites into the batter until just combined.

9.Pour batter into the prepared pan and smooth the surface with spatula.

10.Bake for about 30 minutes,or until toothpick inserted in the center comes out clean.Let the cake cool completely.

11.Mix together evaporated milk,condensed milk,rum and heavy cream together in a small pitcher or glass measuring cup.

Chantilly cream:Whip heavy cream and powdered sugar until thick and stiff peaks form.

12.When the cake is cool,Slice the cake in half to have total of two layers.

13.Lay the first layer on the cake plate upside down.

14.Pierse the surface of the cake with fork or toothpick.

15.Slowly drizzle half of the milk mixture over the top of the cake,making sure to get around the edges of the cake.

16.Spread a thin layer of Chantilly cream and arrange raspberries all over the first layer of the cake.

17.Place the second layer on top of the raspberries.Pierce the cake surface with fork or toothpick really well.Slowly and gently drizzle the milk mixture,giving some time for the cake to absorb liquid and continue to drizzle the milk mixture.

18.Spread chantilly cream all over the cake top and sides.Decorate as desired.

Print
Tres Leches Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 eggs separated
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1 can(12 ounces) evaporated milk
  • 1 can(14 ounces) sweetened condensed milk
  • 1/2 cup heavy whipping cream
  • 2 tablespoons dark rum (optional)
  • Chantilly frosting:
  • 2 1/2 cups heavy cream
  • 4 tablespoons powdered sugar
  • 8-12 oz. Raspberries

Instructions

  1. 1.Preheat oven to 350 degrees.Line and grease a 9 inch round pan.
  2. 2.In a large bowl,whisk together the flour,baking powder and salt;set aside.
  3. 3.In a bowl of an electric mixer fitted with whisk attachment,whisk the egg yolks and 3/4 cup sugar until the mixture is thick and pale yellow.
  4. 4.Add the whole milk and vanilla and mix to combine.
  5. 5.Pour the egg yolk over the flour mixture and,using a rubber spatula,gently fold together until thoroughly combined.
  6. 6.Clean out the bowl and the whisk.Towel dry.
  7. 7.Add the egg whites to the bowl and whisk on high speed until soft peaks begin to form.With the mixer still running,pour the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.
  8. 8.Working in three batches,gently fold the egg whites into the batter until just combined.
  9. 9.Pour batter into the prepared pan and smooth the surface with spatula.
  10. 10.Bake for about 30 minutes,or until toothpick inserted in the center comes out clean.Let the cake cool completely.
  11. 11.Mix together evaporated milk,condensed milk,rum and heavy cream together in a small pitcher or glass measuring cup.
  12. Chantilly cream:Whip heavy cream and powdered sugar until thick and stiff peaks form.
  13. 12.When the cake is cool,Slice the cake in half to have total of two layers.
  14. 13.Lay the first layer on the cake plate upside down.
  15. 14.Pierse the surface of the cake with fork or toothpick.
  16. 15.Slowly drizzle half of the milk mixture over the top of the cake,making sure to get around the edges of the cake.
  17. 16.Spread a thin layer of Chantilly cream and arrange raspberries all over the first layer of the cake.
  18. 17.Place the second layer on top of the raspberries.Pierce the cake surface with fork or toothpick really well.Slowly and gently drizzle the milk mixture,giving some time for the cake to absorb liquid and continue to drizzle the milk mixture.
  19. 18.Spread chantilly cream all over the cake top and sides.Decorate as desired.
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Cake base adapted from pioneerwoman.com

tres leches cake

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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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Cake “Firelogs Under the Snow”-торт “дрова под снегом”

December 19, 2012 · by · 7 Comments
Cake "Firelogs Under the Snow"-торт "дрова под снегом"
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Cake "Firelogs Under the Snow"-торт "дрова под снегом"

This cake will very beautiful at Christmas or New Years table, but most of all its very delicious.
Pastry dough is filled with sweet tart cherry filling and layered with sweet sour cream and whipped cream.

Ingredients:
4 cups flour
2 1/4 sticks butter,cold and sliced
1 1/4  cup sour cream
1 cup sugar
1/3 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla

Cherries:
2 (12 ozs) cherries in syrup or frozen
3/4 cup sugar
31/2 tablespoons corn starch

Cream:
4 cups sour cream
3/4 cup heavy whipping cream
2 cups sugar

Optional toppings- Shredded chocolate, drizzled chocolate, shredded coconut or coconut flakes.

Directions:
First start with cherries, because they need to be cooled.
In a medium sauce pan, combine cherries with syrup or frozen cherries with sugar.
Bring it to slight boil and mix and cook until sugar dissolves.
Remove from heat.
Let it cool down for about 3-4 minutes and add the starch. Mix well.
Let it cool completely while you make the dough.

*If you don’t want to mess around, you can  skip the part of cooking cherries in syrup by just using pitted cherries in water or syrup(drained).

Dough-
In a mixing bowl combine flour,sugar,salt,baking powder.
Add butter and rub with your hands making a crumble.
Add sour cream and vanilla.
Combine the ingredients to form a dough.

Heat oven to 375 degrees

Divide dough into 15 oval discs.
Roll out the dough one at a time.Cover the rest with plastic wrap.
Arrange cherries in a straight line.

Pinch the dough and sides together.
Transfer to a large cookie/baking sheet.(about 4-5 logs per sheet)

Bake for 20-25 minutes.
Let cool completely.

Cream:
Beat sour cream and sugar.
Add heavy whipping cream and beat for another minute or so.
adding vanilla is optional.

Assembling:
Arrange about 5 logs on a large plate.Spread generous amount of cream.
Next layer arrange 4 logs on top of the first bottom layer.Add cream.
Repeat the steps, forming a pyramid or a mountain.
Sprinkle or drizzle with your choice of topping.
Refrigerate for at least 12 hours.

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Russian Honey Cake “Medovik”

January 27, 2012 · by · 45 Comments
honey cake
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honey cake

This multi layer cake is fairly sweet and soft from the luscious amount of sour cream and condensed milk cream. The layers are baked to a perfect  golden colour. This cake does take sometime to make,but it’s not difficult at all to make it.It’s better when you make it day ahead.
There is two different variations for the cream.Sour cream with sugar or condensed milk with butter.I like them both,so I use them both in my cake.The sour cream and sugar will make it more softer then the condensed milk and butter.If you decide to make condensed milk cream, then don’t place it in the fridge. Let it sit for 6 hours at room temperature.

Prepare a pot with hot water for water bath.
For 5-6 layers (I doubled for 10 layer cake)

Ingredients:
2 tablespoon honey
1 cup sugar
1 teaspoon baking soda
1/2 stick butter + 1 tablespoon
2 eggs
3- 3.5 cups flour

Cream #1 for 10 layers:
3 1/2 cups sour cream
1 cup sugar (add more if you like it sweeter)
1 teaspoon vanilla

Cream #2:
1 can condensed milk
3 sticks butter (softened at room temp.)

Directions for the cake:

Heat oven to 375 degrees

In a mixing bowl (that can be placed on top of a water bath)Combine sugar and eggs with a whisk.
Add honey and place the mixing bowl over the water bath. Mix until all the sugar is dissolved.
Add butter and 1 tablespoon of flour.Mix well.
Remove the mixing bowl with honey mixture from  the water bath and add baking soda and flour gradually mixing it well. Start with 3 cups of flour and add more if needed.(remember it will thicken as the dough cools down). Divide the dough it to 6 equal balls. You can let it cool down for a little or you can start rolling.

Sprinkle flour on the surface where you will roll the dough.
Roll the dough very thin.( sprinkle with flour in between when you flip the dough to other side,so it doesn’t stick to the surface)
Transfer to an upside down cookie sheet(well floured or greased)
and bake 3-4 minutes or until it will nice and golden in colour( be careful,It can burn fast)
As soon as you take it out from the oven place a round dinner plate (upside down) and cut out the circle leaving the edges for later use on the topping.
Repeat with the rest of the layers.

Combine eggs,sugar and honey
Mix on top of water bat (double boiler) until sugar is dissolved
Add butter and 1 tablespoon of flour
Add the rest of the flour

Cream #1: Beat sour cream,sugar and vanilla with a mixer for about 4-5 minutes.

Cream #2:
Beat butter for 1 minute. Slowly add condensed milk while still beating.

leave 1(or two if the recipe is doubled)layer for the topping

Add Generous amount of cream to each layer: 2 layers sour cream,1 condensed milk cream and so on.
Add cream to the top and sides of the cake.

Crumble the leftover pieces and layers of the cake.( I use mini blender for this)

Add the crumbs to the top and sides of the cake. For best results leave in a fridge for 12 hours.Enjoy!!!

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Russian Honey Cake “Medovik”

Ingredients

  • Prepare a pot with hot water for water bath.
  • For 5-6 layers (I doubled for 10 layer cake)
  • Ingredients:
  • 2 tablespoon honey
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 stick butter + 1 tablespoon
  • 2 eggs
  • 3- 3.5 cups flour
  • Cream #1 for 10 layers:
  • 3 1/2 cups sour cream
  • 1 cup sugar (add more if you like it sweeter)
  • 1 teaspoon vanilla
  • Cream #2:
  • 1 can condensed milk
  • 3 sticks butter (softened at room temp.)

Instructions

  1. Directions for the cake:
  2. Heat oven to 375 degrees
  3. In a mixing bowl (that can be placed on top of a water bath)Combine sugar and eggs with a whisk.
  4. Add honey and place the mixing bowl over the water bath. Mix until all the sugar is dissolved.
  5. Add butter and 1 tablespoon of flour.Mix well.
  6. Remove the mixing bowl with honey mixture from the water bath and add baking soda and flour gradually mixing it well. Start with 3 cups of flour and add more if needed.(remember it will thicken as the dough cools down). Divide the dough it to 6 equal balls. You can let it cool down for a little or you can start rolling.
  7. Sprinkle flour on the surface where you will roll the dough.
  8. Roll the dough very thin.( sprinkle with flour in between when you flip the dough to other side,so it doesn't stick to the surface)
  9. Transfer to an upside down cookie sheet(well floured or greased)
  10. and bake 3-4 minutes or until it will nice and golden in colour( be careful,It can burn fast)
  11. As soon as you take it out from the oven place a round dinner plate (upside down) and cut out the circle leaving the edges for later use on the topping.
  12. Repeat with the rest of the layers.
  13. Combine eggs,sugar and honey
  14. Mix on top of water bat (double boiler) until sugar is dissolved
  15. Add butter and 1 tablespoon of flour
  16. Add the rest of the flour
  17. Cream #1: Beat sour cream,sugar and vanilla with a mixer for about 4-5 minutes.
  18. Cream #2:
  19. Beat butter for 1 minute. Slowly add condensed milk while still beating.
  20. leave 1(or two if the recipe is doubled)layer for the topping
  21. Add Generous amount of cream to each layer: 2 layers sour cream,1 condensed milk cream and so on.
  22. Add cream to the top and sides of the cake.
  23. Crumble the leftover pieces and layers of the cake.( I use mini blender for this)
  24. Add the crumbs to the top and sides of the cake. For best results leave in a fridge for 12 hours.Enjoy!!!
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Berry cake

June 4, 2011 · by · 7 Comments
Berry cake
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Berry cake
This is a divine and super delicious berry cake.Very fast and simple to make.  The inside of the sponge cake is combined with cream;then the cake bowl is filled back with the creamy mixture. The top of the cake is topped with mix of fresh or frozen berries. I prefer to use frozen berries because it gives out the juice and gives the cake more berry flavor.
Cake:
6 large eggs
1 cup sugar
1 cup sifted flour
Cream:
1 package cream cheese
1 can condensed milk
2 cups heavy whipping cream*
1 stick butter softened room temp.*
2 tablespoons vanilla*
1/4-1/2 cup powdered sugar (optional if you like sweeter cake)*
Fresh or frozen berries
*You can substitute these ingredients with 8 ozs cool whip. (I try to avoid using cool whip.)
Heat oven to 325 degrees.
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 9” round baking pan and bake for  about  20-25 minutes. Let  the cake cool.
For the cream:
On high speed with electric mixer whip butter and cream cheese until well combined then gradually add condensed milk and vanilla.Slowly pour in heavy whipping cream while the mixer is running.Continue to whip until cream is stiff and fluffy.
To make the cake:
Take out the inside of cake leaving the bottom and sides as a frame.Spread a generous amount of cream  to bottom and sides of  the cake.
Add the rest of the cream to the cake that was taken out but reserve about 1/4 cup for the outside sides of the cake  and mix it well  until there is  no dry pieces left. Fill the inside cake with a cake mixture and top  with frozen berries.Place it in the fridge.
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Berry cake

Berry cake

Ingredients

  • Cake:
  • 6 large eggs
  • 1 cup sugar
  • 1 cup sifted flour
  • Cream:
  • 1 package cream cheese
  • 1 can condensed milk
  • 2 cups heavy whipping cream*
  • 1 stick butter softened room temp.*
  • 2 tablespoons vanilla*
  • 1/4-1/2 cup powdered sugar (optional if you like sweeter cake)*
  • Fresh or frozen berries
  • *You can substitute these ingredients with 8 ozs cool whip. (I try to avoid using cool whip.)

Instructions

  1. Heat oven to 325 degrees.
  2. 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 9'' round baking pan and bake for about 20-25 minutes. Let the cake cool.
  3. For the cream:
  4. On high speed with electric mixer whip butter and cream cheese until well combined then gradually add condensed milk and vanilla.Slowly pour in heavy whipping cream while the mixer is running.Continue to whip until cream is stiff and fluffy.
  5. To make the cake:
  6. Take out the inside of cake leaving the bottom and sides as a frame.Spread a generous amount of cream to bottom and sides of the cake.
  7. Add the rest of the cream to the cake that was taken out but reserve about 1/4 cup for the outside sides of the cake and mix it well until there is no dry pieces left. Fill the inside cake with a cake mixture and top with frozen berries.Place it in the fridge.
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