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

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.

[amd-zlrecipe-recipe:150]

This Russian turtle cake is really moist with nice little crunch,chocolate, and citrus flavor. To make it even more special for your kids birthday you can arrange the cake pieces in a shape of a turtle.Use raisins or chocolate chips for the eyes, and chocolate syrup or ganache to outline the shell.

Ingredients:
6 eggs
1 1/2 cup sugar
2 tablespoons cocoa ( I used Dutch)
1 teaspoon baking soda
1 tablespoon vinegar
2 cups flour

Cream:
3 1/5 cups sour cream
1 cup sugar
1 stick butter or 116 grams frozen
2 tablespoons cocoa
zest of 1 orange
1/2 cup crushed walnuts
1/2 cup raisins soaked and drained.
Shredded chocolate or cocoa for dusting.
* a little milk if needed

 Heat oven to 350 degrees.
Line a baking sheet(s) with parchment paper.

Directions:
Beat eggs with sugar.
Mix vinegar with baking soda and add it to eggs and sugar.
Add cocoa and beat again.

Gradually add flour.

Using a teaspoon, Add the batter on the baking sheet. Bake for about 12-15 minutes. don’t over bake.
It should feel spongy.
You will need like 2-3 baking sheets.

Cream-
Beat sour cream with sugar.(if sour cream is too thick, add about 1/2 cup milk. I use Daisy brand so it’s a little thick for this cake.)
Shred frozen butter.
Add butter,zest,walnuts,cocoa and raisins to sour cream.
Mix to combine all the ingredients.

Dip cooled cake pieces in the cream and arrange one on top of another forming a little hill or turtles back. Sprinkle with shredded chocolate or cocoa. Refrigerate for at least 6 hours or overnight for better results.

[amd-zlrecipe-recipe:149]

Flight cake is one of my favorite cakes since childhood. Sweet crunchy nutty meringue cake with buttery pastry cream filling.You may choose to go with nuts of your choice like roasted walnuts,hazelnuts or peanuts.Although the traditional recipe calls for peanuts.

Ingredients for meringue cake:

8 egg whites ( save egg yolks for  cream)
2 1/4 cup sugar
1 1/2 cups roasted peanuts,walnuts,or hazelnuts.Coarsely chopped

2- 9” round pans lined with parchment paper

Directions:
Heat oven to 215 degrees

Beat egg whites with sugar ( gradually adding speed) until strong peaks form.

Reserve 4 tablespoons in a separate bowl and set aside.

Fold in nuts.
Divide the meringue into 2 round baking pans.
Bake for about 2 1/2-3 hours.
Let cool.
Use the rest of the reserved meringue to make little droplets using a decorating bag then bake for about 45 minutes.

Cream:
8 egg yolks
3/4 cup sugar
1 cup milk (warm)
3/4 cup heavy whipping cream (warm)
1 heaping tablespoon flour
1 tablespoon vanilla
2 tablespoons cocoa
1 tablespoon cognac or brandy
3 sticks butter softened at room temp. (116 grams each stick)

Directions:
In a saucepan,whisk egg yolks,sugar and flour until its completely smooth and pale.
Gradually whisk in warm milk and cream.
Place on the low heat.
Cook continually stirring with a wooden spoon or a whisk until thickens and starts to boil.
Remove from heat and whisk in vanilla.
Transfer to a bowl and cover with plastic wrap.
Let cool completely.

When the custard cools,Beat butter until light and fluffy.
Continue beating gradually adding custard ( about 2-3 spoons at a time)

Take out about 6-7 tablespoons of cream in to separate bowl and add cocoa and cognac/brandy.Beat together to combine ingredients.

Assembling:

Take the first layer and spread chocolate cream.
Place the second layer and add the cream to the top and sides of the cake.
Use leftover cream and meringue droplets to decorate.
*For the sides I used crushed nuts mixed with crushed meringue pieces.

-If you don’t like buttery creams you can make it with this 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) *

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.

 If you like nuts, then this “squirrel cake” is for you.It does take some time to make it.It is fairly sweet and fills you up quickly.

Ingredients for batter:

preheat oven to 350 degrees

1 1/2 cups of your favorite nuts.toasted,cooled, and chopped in a blender (you can have them mixed using variety)
1 cup sugar
3 eggs
2 sticks butter melted but not hot
1 teaspoon baking powder
1/4 cup sour cream
1 1/2 cup flour

Directions for cake batter:
In a mixing bowl or stand mixer, beat eggs on high speed until they will be foamy and pale.Add the sugar,sour cream and butter. Mix on low.

Combine flour,nuts, and baking powder.
Gently combine the flour mixture with the whipped eggs.

Grease a  9 x 2 3/4 spring-foam pan.
Pour half of the batter to the pan and spread it with spoon or spatula.
Bake for about 13-15 minutes.
Repeat with the rest of the batter.

 

Amaretto syrup:
1/2 cup boiling water
2 tablespoons sugar
2 tablespoons Amaretto liquor

combine all ingredients.Let cool

Ingredients for cream:

Inside-
1 can condensed milk ( cook the cans for two hour in water, or use  prepared Dulce DE leches)
2 sticks butter softened at room temp.
4 tablespoons sour cream

Beat together butter with dulce de leche. Add sour cream, and beat again.

Carefully slice the cake to have four layers all together.
Spray or add syrup using a spoon on each layer.
Spread the cream evenly on each layer leaving the top.

Outside-
2 cups heavy whipping cream
1 cup powdered sugar
3 tablespoons cocoa powder (sifted)

Beat together heavy cream with sugar.Gradually add cocoa powder.
Spread the cream all over the top and sides of the cake.

Decorate the cake as desired. Top it with mixed nuts,chocolate,  sifted cocoa.

 

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:

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!