These pizzelle tubes are my favorite from my childhood.Crispy,buttery sweet treats.I like it plain put you can also fill them in with whipped cream, Dulce de leche or jello combined with whipped cream.It took me a while to find this perfect recipe for pizzelles stay crunchy the next day.Thanks to my sister-in-law Lyuba for sharing the recipe with me.

Ingredients:
6 eggs
1 cup sugar
2 sticks butter (melted)
1 teaspoon baking powder
1 cup flour
1 teaspoon vanilla extract

Directions:

Beat eggs with sugar.
Add butter and mix.
Add baking powder to flour then transfer the flour to the eggs and butter.
Mix to combine all the ingredients until you will get a smooth batter.

Preheat the pizzelle maker, and bake the pizzelles.When done, roll them in to a tube quickly; they become hard fast. Enjoy with coffee or tea!

Filling:
dulce de leche  (everyones favorite)- here is a great way to make it  http://natashaskitchen.com/2012/03/02/dulce-de-leche-cooked-sweetened-condensed-milk/
You can fill them plain dulce de leche or add crushed nuts such as toasted walnuts,hazelnuts or peanuts.
Also you can add 1 stick butter(room temp.) mix using a hand blender or mixer.

 

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!