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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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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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Prune Cake “Chernosliv”-Торт Чернослив

January 8, 2013 · by · 8 Comments
Prune Cake "Chernosliv"-Торт Чернослив
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Prune Cake "Chernosliv"-Торт Чернослив

This cake is one of the Russian classics.Slightly spongy cake layers are soaked in a sweet syrup,then the layers are spread with delicious sweet buttery sour cream and prune cream filling with a little crunch from walnuts.Then the top and sides of the cake are topped with a light and creamy whipped cream and sour cream topping.I added shredded chocolate to the sides and made a chocolate grid from melted truffles and mini meringues drops from left over egg whites.

Ingredients:
Batter-
1 stick butter (118 grams)room temperature.
4 egg yolks(reserve egg whites for meringues)
1 cup sugar
1 cup sour cream
11/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour
+ 1 tablespoon cocoa powder

Cream-
1 cup sour cream
1 1/2 stick butter (room temperature)
1/2 cup sugar
1 teaspoon vanilla
3/4 cup crushed walnuts
225 grams(8 oz.) prunes soaked in boiling water and drained.

Topping:
3/4 cup heavy whipping cream
2 tablespoons sour cream
1 1/4 cup powdered sugar
1 teaspoon vanilla

Syrup:
1 cup boiling water
2 tablespoons sugar
2 tablespoons cognac or brandy(optional)

Directions:
Total of 3 sheets (2 white and 1 chocolate)
Heat oven to 350 degrees.

Line bottom of  2 (9 inch round) spring foam pans with parchment paper.
Spray with non stick cooking spray or use oil.
In a mixing bowl using stand or hand mixer beat together butter and sugar.
When the butter becomes light and fluffy and egg yolks one at a time.
Add salt.
Combine sour cream with baking soda and vanilla and add to the bowl.
Gradually add flour.

The batter should be thick.
Spread the batter in the 2 baking pans.(reserve some batter for the third  cake)
Bake 2 cakes for about 15 minutes.
Add cocoa powder to the rest of the left over batter and mix well to combine.
Bake it when the other two cakes are done.
Let it cool.

Now you can bake the meringue drops.
Whip egg whites with 1 cup sugar until stiff peeks form.
Bake at 250 degrees for about 1 1/2.

Syrup:
Boil water with sugar.Add cognac or brandy(optional). Let it cool.

Cream:
Crush walnuts and prunes using a blender.
Beat together butter and sugar.
Add walnuts,prunes,sour cream, and vanilla to whipped butter with sugar.

Cream Topping:
Beat heavy whipping cream,sour cream,vanilla and powdered sugar together.

Assembling:
Spray or pour syrup using a spoon on the first white layer.

Spread a generous amount of prune cream filling.
Place chocolate layer on top .
Spray or pour syrup.
Spread prune cream filling.
Place white layer on top.
Spray or pour syrup.

Spread the rest of the prune cream filling on the sides of the cake.
Spread whipped cream and sour cream topping on the sides and top of the cake.
Decorate as desired.
I used shredded chocolate on the sides,melted truffles for the grid, and meringue drops for the top edges.

 

Filed Under: baking, Cakes, Christmas, Dessert, gourmet, holiday, russian, russian food, tea time · Tagged: , , , ,

Spartak cake

February 11, 2012 · by · 11 Comments
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This is truly amazing cake that you will want more then a slice. It’s very smooth and  not too sweet.Thanks Innesa for sharing this recipe. My guests were impressed.Next time I will do it double and add more hazelnuts.Of course it’s not so beautifully decorated as yours,it  tastes so good that it didn’t matter.

For recipe- Cake “spartak”

Filed Under: Cakes, Dessert · Tagged: , , , ,

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!!!

Print
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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Apple Tvorog Crumb Cake

December 1, 2011 · by · 3 Comments
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This apple tvorog crumb cake will melt in your mouth.Combination of apples and tvorog is amazingly delightful.Its fairly easy to make and perfect with your favorite cup of tea or coffee.

Adapted from edimdoma.ru

Ingredients for crumb crust:

4 cups flour
1 teaspoon baking soda
1/2 cup sugar
2 1/2 sticks cold butter shredded


Filling:
2 1/4 cup Tvorog(farmers cheese)*
4 eggs
1 cup sugar
1 cup sour cream
2 tablespoons cream of wheat(manka)
1 teaspoon vanilla sugar or vanilla extract
4-5 apples peeled and shredded

*You can use ricotta cheese if you have trouble finding tvorog.

Heat oven to 375 degrees

Directions:

For the filling: Combine all the ingredients except apples and mix until well combined.Add apples and mix again.

Crust:combine all the ingredients and rub using hands to make crumbs,that butter is well incorporated with all the ingredients.

Grease 11×15 glass baking pan.Transfer half of the crust/crumb mix to the baking dish. press and spread out making a smooth layer.Add the filling and spread it out.Add the rest of the crust mix to the top layer and spread it gently. bake for about 45 min-1hour.

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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
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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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