Smetanik Cake


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.



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



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


raspberries,strawberries,blueberries,or bananas.


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.


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.



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




















Honey Cake

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



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
2 sticks butter room temperature
16 ozs. mascarpone cheese
4 ozs. cream cheese room temp.
1 1/2 can condensed milk


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.



toffee bites

cheerios or trader joes O’s



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.
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.
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.


Lemon Blueberry Bread

lemon blueberry bread


This Lemon blueberry bread is bursting with  deliciousness! Sweet juicy blueberries and tangy lemon complement each other well. Lemon glaze on top of the bread makes it divine and scrumptious. It’s a perfect breakfast bread with coffee or tea.


2 eggs

2 cups  flour + 1 tablespoon divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter room temperature

2 teaspoons vanilla extract

1 cup sugar

1/2 cup sour cream*

1/3 cup milk*

zest of 2 lemons

juice of 1 lemon

1 cup blueberries


1 cup powdered sugar

2-3 tablespoons lemon juice

zest of 1 lemon

* you can sub in greek yogurt



Pre heat oven to 350.

Spray 8×4 loaf pan with cooking spray.

In small bowl, toss blueberries with 1 tablespoon flour.

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.

Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.

Gently fold the blueberries into the batter.

Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.

Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.

Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.

Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.


Adapted from


lemon blueberry bread-3



Apple Cake Treats

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.



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



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



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



Beat butter and cream cheese until smooth.

Gradually add in dulce de leche.



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



Coconut Cake Raffaello

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.



6 eggs

1 cup sugar

1 cup  all-purpose flour sifted

1 teaspoon vanilla


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


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



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


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



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




Tiramisu Meringue Cake

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.



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



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



1 cup coffee

1 tablespoon kahlua liquor

1 tablespoon sugar

Other ingredients-

shredded chocolate

toasted hazelnuts




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.


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.


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.


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.


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.



Chocolate Creme Brûlée

Chocolate creme brûlée


Still looking for that special sweet treat for your loved one? Chocolate creme brûlée is a divine and luscious romantic  dessert that will be perfect for valentines day or anniversary. It’s one of those very easy and elegant desserts with fancy name and amazing taste.Both chocolate lover and non chocolate lover will enjoy. And if you really dislike chocolate you can check this recipe for classic creme brûlée.


6 egg yolks

1/3 cup sugar

2 cups heavy whipping cream

1/4 -1/2 cup finely chopped or shredded  dark chocolate( depends on your love for chocolate)

2 tablespoons Kahlua liqueur or any other coffee liqueur

2 ounces espresso or 1 tablespoon instant coffee.

4 tablespoon sugar for topping.



Heat oven to 325 degrees.

In a saucepan,heat heavy cream until begins to boil.

Beat egg yolks with sugar.

Remove from heat and gradually whisk in chocolate,coffee,and kahlua.

Gradually, by dribbles at first whisk in hot cream mix to egg yolks.

Divide custard among 4 ramekins (if you have smaller ramekins, you might need 6-8 of them).

Place ramekins in large baking dish.

Add enough hot water to pan to come halfway up sides of cups.

Bake until custards are set, about 30-35 minutes.

Remove from water; chill 2 hours.

Preheat broiler.

Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.

Refrigerate until custards are set, 1 to 2 hours.


Use a kitchen torch to caramelize sugar instead of using the broiler.

chocolate creme brûlée





Lemon Layer Cake


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.









( 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


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.



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.



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.




Cream horns -Трубочки


Treats like  cream horns (trubochki) filled with fluffy cream will always be a big hit on any type of party. And for us who grew up in slavic family they sure do bring a lot of childhood memories. I make dough from scratch for these,but you can use store-bought  puff pastry as well.

I made these for Christmas using cream recipe from .I usually use different cream for these.But, I liked this one better.


2 1/2 sticks frozen salted butter (300 grams)

2 1/2 cup all purpose flour

1/2 cup cold water

1 egg

1/4 cup vinegar


2 cups heavy whipping cream

3/4 can sweetened condensed milk

1-2 teaspoons vanilla

Powdered sugar for dusting.


In a large mixing bowl,Shred butter using a grater.

Add flour,and rub the flour with butter to make a crumb mixture.

In a separate small bowl,whisk water,vinegar, and egg.

Add water/egg/vinegar mixture to flour/butter.

Mix using hands few times. (Don’t over mix)

Divide dough in to 4-5 portions/balls.

Refrigerate for about 1 hour.

You will need cream horn molds to make these.

Heat oven to 350 degrees.

On well floured surface roll out dough.Not to thin,so you will be able to roll the dough around mold.

Cut into 1 inch strips.

Starting from the pointy top,wrap the strip around the mold overlapping half the width of the strip.

Lay them on the baking sheet and bake for 15-18 minutes or until slightly golden.



Start by whipping heavy whipping cream.

Add 1 tbs at the time of sweet condensed milk.

Add vanilla.

Whip until it becomes thick.

Fill a pastry bag with cream and fill cream horns with it.

Dust with generous amount of powdered sugar.



Hazelnut Cake Truffles

Hazelnut Cake truffles

Desserts or treats like truffles are always  special on holidays like Christmas, New years and Valentines.They are so adorable and decadent.These hazelnut cake truffles are a heavenly bite-size chocolate treats with a lightly crunchy and creamy soft cake inside.


3 eggs

1 cup sugar

1 teaspoon baking soda

1 cup buttermilk

½ can condensed milk

2 tablespoons cocoa powder

2 cups flour

Directions for cake :

Preheat oven to 350 degrees

Using mixer beat together eggs and sugar until pale in color.

Add baking soda to buttermilk and mix it well.

Add buttermilk,cocoa and condensed milk  to egg mixture and mix on medium speed until well combined.

Add the flour and mix on low. Transfer the batter to a 9×13 greased baking pan and bake approximately 30-35 minutes depending on your oven.

Let cake cool completely.


1 can dulce de leche (cooked condensed milk)

2 sticks butter at room temperature

2 tbsp cocoa powder

1/2 cup hazelnuts

1-2 tablespoons cognac or brandy (optional)

3 tbsp. nutella (optional)


crushed Chocolate Waffles

melted chocolate or truffles

melted white chocolate

Cream directions:

Whip butter until pale and fluffy.

Add in dulce de leche and cocoa.

Whip all the ingredients until well combined.


Break/tear cake in to small pieces and place it in the mixing bowl.

Using a blender,crush hazelnuts.

Add cream and hazelnuts to the broken cake.

Mix/beat until all ingredients are well incorporated and creamed.

Form the cake mixture in to a 1 inch balls.

Cover the balls with your choice of coating.I used chocolate waffles from Trader Joes.



Rogaliki- Filled pastry cookies


Rogaliki are soft,sweet,flaky Russian pastries that can be referred to cookies with variety of fillings and drenched in powdery white sugar.They are very simple and quick to make.Dough is very delicate and not too doughy.You can actually taste the filling.These little pastries treats always bring good memories of my childhood years.We would make them with mom all the time.

2 cups sour cream(400 grams)

3 1/2 stick butter (400 grams)room temperature

1 cup sugar

1 tablespoon vinegar

1/2 teaspoon salt

6 cups all purpose or whole wheat pastry flour



Crushed walnuts with sugar



cooked poppy seeds*with sugar and crushed walnuts(walnuts optional)

*grind poppy seeds using meat grinder after they are cooked.


In a mixing bowl combine  flour,salt, and sugar.Cut in butter until mixture is coarse and crumbly.Mix in the rest of ingredients and place it in fridge for 2 hours.

photo 1

 Divide the dough 6 portions. Roll the one portion at a time on a well floured surface.

photo 2

Using a pastry cutter or knife,cut 8-12 triangles.(depending on what size you like them to be)

Place desired filling on the edge of a triangle.

photo 3

Roll it up and place it on prepared baking pan with parchment paper.

photo 4

Bake for 15-17 minutes on 350 degrees

Let them cool.Add powdered sugar to a bowl and in several batches, throw rogaliki in the bowl and mix until they are fully covered in sugar.


French Macarons

french macarons

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.

french macarons


french macaroons


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.

photo 1-1

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’).

photo 2-1


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)


photo 3-1

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.






Tres Leches Cake

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.


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


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.


Cake base adapted from

tres leches cake

Poppy seed Walnut Cake with Dulce de Leche

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.


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


1/2 cup boiling water

2 tablespoons sugar

(mix together,let it cool)


3 egg whites

1 cup sugar

a pinch cream of tartar





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


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



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


Meringue Cake with Berries


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.


Cake Damskiy Kapriz


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.


Sponge Cake with Creamy Poppy Seed Filling


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.




7 eggs


1 cup sugar


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




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.




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.


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.


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.



Cake "Firelogs Under the Snow"-торт "дрова под снегом"

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.

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

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

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

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

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).

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.

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

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.