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kievskiy cake

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!

Chocolate truffle cake with Nut crust and Raspberry sauce

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If you love Chocolate, then this cake is for you.This chocolate truffle cake is creamy and smooth with rich chocolate flavor. and is perfect to the crunchy nut crust. And with raspberry sauce ….it’s like a party in your mouth. I used 9 x 2 ¾ spring form baking pan.

Ingredients for crust:
2 cups coarsely chopped Pecans (or walnuts)
3/4 stick butter softened room temperature
¾ cup sugar ( I used Torbanido sugar)
2/3 cup flour
Truffle:
2 ½ cups Heavy whipping cream
(2) 12oz Semi sweet or Dark chocolate chips
2 egg yolks
Raspberry sauce:
(2) 12 oz thawed frozen raspberries ( also can use fresh)
1 cup powdered sugar
Crust:Combine nuts with butter,sugar and flour. Press down the mixture in a well greased spring form baking pan and bake at 375 degrees for 15 minutes. Let the crust cool completely.
Truffle:Bring the cream to boil and pour it over chocolate.stir until smooth and that all chocolate is melted. Add egg yolks and stir well again. Pour the truffle mixture over the cool crust and refrigerate at least 6 hrs.
Raspberry sauce: Mix Raspberries in a mini blender or food processor. Add powdered sugar and mix well. You can adjust sugar depending on your taste. Using strainer separate the seed from the sauce.

 

Berry cake

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.
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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