Hi all! I supposed to post this recipe long time when cherries were still in the season..and I was not sure at first whether to publish the recipe or not but luckily nowadays you can buy frozen cherries in any large supermarket and it’s not a bad substitution at all. So, go ahead and make this delicious beauty, especially if you already know that cherries are a good source of vitamin C and contain some antioxidants. With crunchy streusel on top – it is a perfect treat at any time of the day!
I used fresh sweet dark cherries if you can’t get it, use sour and add a bit more sugar. And do not refreeze frozen berries, scatter them over the pie straight from the fridge. Also if you prefer brown sugar to the white one, you can use it; probably it works even better: the taste will be richer and the color more golden.
One of the great part of food blogging is that you can discover new and interesting recipes almost every time you open your browser; you can see what bloggers cook and enjoy in different parts of the world, and of course try to prepare those amazing international recipes at home. So, when I saw the ricotta-almond cake that Margherita shared at her blog, I immediately saved it and decided to make it the other day. The cake turned out really moist and very nutty. I even could say that you can feel more nuts than ricotta, but it’s not bad at all (especially if you love lots of nuts in baking). Moreover, orange zest gave a fantastic aroma to the cake. The only thing – it was a bit too sweet to my taste, so I will reduce the quantity of sugar next time.
And I didn’t wait for an hour before unmolding the cake, about 20 minutes was enough to get it cool and enjoy with a tea. 🙂
Hello to you, to a person who is reading this post or just glancing at photos of this moist and delicious cake with creamy filling, that was topped with aromatic spiced plum slices. The cake itself is a sponge cake, which is very simple to make and for that you need only four ingredients. I also added a drizzle of honey to the batter, honey gives a nice golden color to the cake and of course incredible flavor!
It has been ages since I made any layer cakes, so I decided to experiment with the cream. Tvorog is a dairy product, that used very often in Russian cuisine in such dishes like syrniki, sweet bakes and many other. Thus I took tvorog, mixed it with sugar and whipping cream, and I guess the cream became very Russian. 🙂 But I didn’t stopped there and added also gelatin to the cream. Honestly, it was my first attempt adding gelatin to the cake cream (with the exception of using it in panna cotta). I wasn’t sure that it would dissolve completely in the cream, and I beat it with electric blender. I love the result – cake was super tasty as well as the cream, and it’s gone very fast, especially if you serve it with some poached plums on a side.
If you have any tips and advises how to add gelatin to a cake cream, please do share with me! I’d like to know and learn how to use it properly.
Using gelatin in the cream is totally optional (it just makes the cream more thick); you can easily omit it.
3 large eggs
100g white sugar
1/3 tsp runny honey
110g plain flour
100ml plum syrup (liquid form poached plums)
1 tbps cognac or other aromatic alcohol, optional
poached plums, for decor
220g tvorog (Russian cottage cheese)
150g icing sugar
200ml whipping cream (35%)
8-10g powdered gelatin
50ml cold water
For the cake, in a large bowl beat eggs with sugar until pale and increase three times in size. Add honey and beat a little bit again. Sift the flour and carefully fold into the egg mixture with spatula.
Grease 20cm cake pan with butter, sprinkle with flour and pour the batter. Bake in preheated 180C oven for 40 minutes.
Leave the cake to cool in a pan for 20-30 minutes. Transfer to a cooling rack or plate and leave to cool for 4 hours or overnight. Cut the cake into two layers. Brush each cake with the mixture of plum syrup and alcohol (if using).
For the cream, soften tvorog with a folk or electric blender. Add icing sugar and beat until combined. Add whipping cream and beat again.
Dissolve gelatin in cold water and leave for 10 minutes. Add to the cream and beat again.
Spread about half the cream on one of the cakes. Layer the second cake, and spread the remaining cream on the top and sides. Decorate with poached plums.
Spiced poached plums
5-7 soft plums (about 200g), sliced
80g white sugar (or more to your taste)
250 ml water
1 cinnamon stick
1 star anise
2 cardamom cloves
In a small pan, add plums and sugar. Add spices and cover plums with water. Heat until the sugar dissolves. Bring to boil, then reduce to low-medium heat and simmer for 10-15 minutes or until plums are soft. Leave to cool.
Hello-hello! May be some of you remember this post when I wrote about cowberries. I love these bright, sour and bitter beauties. These little cowberries is an excellent source of Vitamin C, and of course the best way to eat them as is or sprinkle with some sugar. A handful of these beauties make any cake only prettier, like I did – threw some on the top of this wonderful cake. I know, it’s not easy to find even frozen cowberries in stores, so go ahead and use cranberries (but I mean small ones). Honestly speaking, they are pretty similar.
In Russia, we consume much of sour cream; we use it as a sauce for both sweet and savory pancakes, to dress salads, to make famous Beef Stroganof and etc. And it’s no wonder that we make sour cream cakes. The cake is very soft, aromatic and tender; and the big plus – you can use almost any fruits that you can find in your fridge – apples, plums, or may be some pears.. And even prepare it plane-without any fruits or berries, then cut a good freshly-baked slice and enjoy it with a cup of hot milky tea. 🙂
Today is the winter solstice, it is an astronomical event that occurs twice a year (summer and winter solstice). Winter solstice is the shortest day and the longest night of the year. During the paganism time in old Russia this day was a special celebration, which was called Yule night. It was a festive and holy day for the honour of greeting the baby-sun named Kolyada, that was born on this night, which slowly but steady began to be stronger and brighter. That means that with each upcoming day nights became shorter, days longer and sun shone brightly and warmly. In the night people had to get together (there was a superstition that to stay alone in this night was unluckily), they set a big festive fire, sang songs and burnt all old and useless stuff; people also prepared chickens and turkey, baked round pies and praised the Sun.
As you can see, I’ve tried to make a sun-looking pie. Rich and sweet pastry holds lemon-scented milky filling and all covered with lightly soured apricot puree. In a word, I liked this bright and tasty pie! It reminds me another pie that I made – ‘cottage cheese and cranberry pie’, so if you liked that one – give a chance to this sunny pie as well. 🙂
*Tvorog is Russian cottage cheese, you can find it in many European or Russian stores.
sweet lemon pastry
100g butter, at room temperature
zest of 1 medium lemon
3-4 tbsp lemon juice
1/2 tsp vanilla extract
3 medium eggs
30g (3 tbsp) brown sugar
30g (3 tbsp) white sugar
60g golden raisins
hot black tea or water, to cover the raisins
2 tsp cornmeal
While the pastry case is baking, prepare the filling.
In a small bowl, put raisins and cover with hot black tea or water. You can also add a tablespoon of cognac or brandy for extra flavour. Leave to soak while making the diary filling.
In a large bowl, whisk tvorog with butter until just combined. In another bowl beat eggs with sugars.
Add lemon zest and juice, vanilla and beaten eggs to the tvorog mixture, beat until just combined.
Drain raisins and mix into the filling along with cornflour.
Pour the filling into the pastry case. Pour the apricot puree over the tvorog filling.
Bake in preheated 190C oven for 45-50 minutes. If the top begins to burn – cover it with foil.
Let it cool in the pan for 10-15 minutes, then carefully transfer onto the serving plate. Enjoy!
P.S. The filling wasn’t smooth as you can see from the pics, if you like it -ok, if not- you may push tvorog through the sieve.
Sweet lemon pastry
170g butter, at room temperature
50g golden caster sugar
zest of 1 small lemon
1/2 tsp vanilla extract
1 egg (40-45g), at room temperature
260g plain flour
Glaze: 1 small beaten egg yolk, optional
In a large bowl, whisk butter with sugar until just creamy. Add lemon zest, vanilla and egg and mix until just combined. Mix in flour. Cover the pastry with plastic wrap and chill overnight or up to 3 days until ready to use.
Roll out 3mm-thick (or as thick as you like) circle to cover your baking pan. You can also make ‘sun rays’ and stick them to the base and sides of the pan, but it’s optional step. If you have any pastry remains, roll out it and cut out cookies, then bake it on a baking tray for 10-12 minutes.
Put the pan with pastry into the freezer for 10 minutes.
Cover the pastry case with foil, add beans/rice/special stones for baking and bake in preheated 190C oven for 20 minutes. Then remove the weight, brush with the glaze (optional) and return to the oven for 5 minutes more.
Apricot Top (optional)
5 small sliced apricots (150g) (or sub with apricot jam)
2 tsp lemon zest
1 tbsp lemon juice
2 tsp cornflour
20-30g (3 tbsp) golden caster sugar
Beat all ingredients with electric blender into a smooth puree. The apricot top was slightly sour, if you like sweeter -add more sugar.