Before baking this case, I couldn’t decide – it’s a cake or a pie. But when I baked it no questions were left – it’s really a cake and the good one. Crispy top, tender egg while layer and sour cherries makes very good combination. But if you are afraid of sour cherries, you can use preserved cherries. The next time egg white layer I will make smaller or will use bigger cake form (now I used 24cm). I know, the photos are horrible, but I had to do some photos in a rush, because I try to bake less sweets and the next time this cake will be baked after long time.

For the base:

5 egg yolks

300 g butter, room temperature

100 ml sugar

600 ml flour

1/2 tsp. baking powders

For the filling:

1 kg fresh or frozen cherries (or 1,5 can of preserved cherries)

6 egg whites

200 ml sugar

2 tsps. vanilla sugar

Mix egg yolks with sugar till solid mixture. Add room temperature butter and proceed beating. Sift the flour with baking powders and mix in to the butter mixture in two parts. Devide the dough in two pats – one part has to be bigger. The smaller part put in the freezer. The bigger part roll out and line with it 26cm diameter cake form, lined with baking paper, botton and sides. Beat egg whites to the stiff foam. Carefully mix in sugar and vanilla sugar. Put cherries on the dough in baking form in one layer. Pour egg white mixture. Take the frozen dough from freezer and grate on top of the cake. Bake for an hour in 180°C preheated oven.

Source: Lengvi receptai III

For me cottage cheese and apples looked like a strange duet, but something kept pushing me to try this recipe. And the cake is juicy and refreshing but also not very sweet. It’s really good.

Base:

240 g wheat flour

1 tsp. baking powder

150 g butter

1 egg

2 tbsps. brown sugar

2-3 tbsps. sour cream

Filling:

3-4 apples or 400 g rhubarbs

200 g cottage cheese

40 g sugar

1 kiaušinis

2 v.š. sour cream

2 tbsps. melted butter

Mix flour, baking powder and butter in a blender till crumbs. Add an egg, sugar and sour cream. Mix till the solid dough. Put in a fridge for an hour or more. In the meantime peel apples and cut them in slices or in small cubes. If using rhubarbs, clean them and chop. Mix other filling ingredients in a bowl. Devide dough into two parts. Put one part again in a fridge and the other roll and put in baking dish, 30×20 cm size. Put on dough cottage cheese mixture and then apples. Take the second dough part and grate it on top of the cake. Bake in 180-190°C preheated oven.

Source: Nebrangi namų virtuvė (2009)

One more recipe from the book Simple recipes III. There are three books published in this serie. And almost all recipes that I’ve tried were really simple and were admited by my family. This cake is really late, because rhubarbs season ended long time ago. But my coworkers liked it – cake disappeared in half an hour So next year I will really repeat it, and only next time I will bake top a little bit more – to get really brown top.

600-700 ml rhubarb chunks

2 tbsps. sugar

1 tsp. cinnamon

Coffeecake:

2 eggs

150 ml sugar

50 g butter, melted

50 ml milk

200 ml wheat flour

1 tsp. baking powder

Topping:

75 g butter, melted

100 ml sugar

2 tbsps. wheat flour

1 tbsp. milk

Clean and cut rhubarbs. Mix them with sugar and cinnamon. For the batter beat eggs with sugar. Mix in cooled butter, milk and flour mixed with baking powders. Pour batter to the 24 cm diameter form, lined with baking paper. Bake at 200°C oven 10 minutes. Put rhubarbs and the cake and bake 10 minutes more. Mix topping ingredients. Heat till it boils and pour over coffeecake. Bake 10-15 minutes more – till topping will be nicely golden brown.

Source: Lengvi receptai III