Refreshing coffee-cake with light cherry sourness. At the beginning I was afraid that the recipe uses too much cherries, but when we tasted this coffee-cake we understood that the balance of sweetness and sourness is just perfect.

(8 servings)

150 g butter or margarine

150 ml water

3 eggs

400 ml sugar

450 ml all-purpose flour (I used a little bit more)

4 teaspoons baking powder

450 g fresh or frozen cherries pitted (I used frozen and didn’t defrost them before baking)

2 tablespoons potato starch

2-3 drops almond essence (optional)

Melt the butter. Beat eggs with sugar. Mix cherries with starch. Alternately mins eggs mixture, baking powder and flour mixture, butter, water and almond essence. Mix in cherries. Pour dough to the baking form that is buttered and sprinkled with dried bread crumbs. Bake in the oven at 175°C 40 minutes. Then low down the heat to 150°C and bake 40 minutes more. Let sit coffee-cake 20 minutes before taking out of the form.

Source: Lengvi receptai III

Fantastic cheesecake, everyone liked it and my hubby just loved it. But also very solid, so you can have only one piece of this cake and this will be enough.

Crust:

1 ½ cups roughly ground graham crackers

5 Tbsp melted butter

1/3 cup sugar

¾ tsp salt

Filling:

600 g cream cheese, softened

1 ¼ cups sugar

¼ tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground ginger

2 Tbsp all-purpose flour

3 large eggs

2 large egg yolks

½ tsp vanilla extract

2 cups pumpkin puree

Mix all crust ingredients and press into bottom of a 23 cm spring form pan. Chill while preparing pumpkin cheesecake batter.
Preheat oven at 175°C. In a mixing bowl beat together cream cheese, sugar, flour and all spices till smooth. Combine eggs, yolks and vanilla then add it to cheese mixture one at a time on low speed, scraping the side of the bowl on each addition. Fold in pumpkin puree. Pour in prepared spring form pan and bake for 40 to 50 minutes, the center should be slightly “jiggly”. Cool completely and refrigerate for 4 hours before unmolding.

Source: Green Kitchen’s Blog

This year at last we planted rhubarb in our garden No one missed it, just me. This year it was young, so I used it all in this pie. Everything was in it’s place – mild sourness, a little bit of sweetness. Hmmm we liked it very much

Dough:

300 g flour

1 teaspoon baking powder

100 g butter

1 tablespoon sugar

1/2 teaspoon salt

250 ml milk

Filling:

600 g rhubarb

200 g powdered sugar

2 tablespoons starch

2 tablespoons sugar

Coating:

1 lemon

1/2 glass powdered sugar

Place sifted flour, butter, baking powder, sugar and salt to the blender bowl. Turn on blender and mix everything till crumbs. The pour milk and knead till you get solid, elastic dough. Rap the dough to plastic film for food and put in the fridge for an our.
Take rhubarb stems, wash them and cut to 8-10 cm pieces. In the deep pot boil some water. Put 2 tablespoons of sugar. Then put rhubarbs to the boiling water and them there for 3 minutes. Sprinkle some starch, mix and pour to the sieve. Let cool.
Heat oven to 200°C. Grease rectangular baking form with butter. Take the dough out of the fridge, cut some piece of dough (about a palm size) and put aside. The rest of the dough thinly roll and cover with it baking form. Prick dough with the fork. Mix powdered sugar with the remaining starch and sift that mix over dough. Put rhubarb stems in one layer on the dough. Take the piece of dough that we putted aside and roll thinly. Cut into strips and decorate with them the pie. Bake in the oven for about 30 minutes. When you take the pie of the oven, for 10 minutes put it on the wet cold towel – it will be much easier to take the pie from the baking form. Mix lemon juice with powdered sugar and brush with this mixture hot pie.

Source: Школа гастронома. Изысканные блюда