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

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

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

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

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

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

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

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

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

Check out this website for troubleshooting tips.

[amd-zlrecipe-recipe:48]

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.

[amd-zlrecipe-recipe:46]

Cake base adapted from pioneerwoman.com

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.

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

[amd-zlrecipe-recipe:41]

Zapekanka is a russian style cheese cake consisting of tvorog(farmers cheese) or ricotta cheese.This recipe is delicious and perfect for breakfast or for a dessert after lunch or dinner.It has only three ingredients which makes it very easy to make and serving it with strawberry or raspberry sauce is optional.

[amd-zlrecipe-recipe:37]

Crepes or “blinchiki”are very popular in Russian/Ukrainian cuisines.They are very versatile with variety of fillings and are perfect for breakfast,brunch or  served as a dessert at parties or any type of gatherings.

[amd-zlrecipe-recipe:33]

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.

[amd-zlrecipe-recipe:26]

Eating food raw is the most healthiest diet with lots of benefits. Some of the benefits are;

1.The enzymes,vitamins and minerals are not destroyed by cooking.

2.Aids to weight loss and maintain healthy weight

3.Natural cure for disease including cancer.

4. Helps to Detoxify our bodies

5. Boost of energy

These are very delicious and you can eat as many as you want with out any guilt.A healthy alternative to regular creamy truffles.

[amd-zlrecipe-recipe:21]

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.

[amd-zlrecipe-recipe:12]

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.

[amd-zlrecipe-recipe:16]

Cake mixed with chocolate cream and walnuts,then shaped in to potatoes and rolled in cocoa. Best served with tea or coffee.

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

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

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

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

Cake #2

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

Directions for cake #2:

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

Chocolate cream Ingredients:

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

Directions:

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

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

[amd-zlrecipe-recipe:58]

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.