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

This cake is really simple. Only the base is very crumbly. Next time I will add a little bit more butter. But… maybe it’s because I used not oat cookies but shortbread cookies. My hubbe even frightened me – took one bite and moved plate toward me… The first thought – he didn’t like it. BUT I was very happy when he asked to put MORE!

(24 cm diameter cake form)

Base:

150 g oat cookies

50 g melted butter

50 g almonds

Cream:

200 g mascarone or othre creame cheese

10 ml sugar powders

300 ml fat cream

100 ml fresh mashed blueberries or their jam

1 tbsp. gelatine

Grind cookies and almonds and mix with melted butter. Press the mixture to the cake form, lined with baking paper, botton. Put form to the fridge. Pour some water over gelatine and let to bloat. Mix room temperature cream cheese with sugar powders and disolved gelatine. Carefully mix in beated cream. Put mashed blueberries and mix only a little bit. Put prepared cream on the base of cake and chill for a few hours or overnight in a cool place. Before serving decorate by your fantasy or possibilities

Source: Lengvi receptai III

I was the first time when cake dissapeared so quickly. And even more – almost everyone asked for the recipe. I was really pleased. So I write down here the recipe without a queue (in the queue there are five more recipes).

2 1/3 cups all-purpose flour

1 tbsp. pumpkin pie spice (didn’t used)

1 tsp. cinnamon

1 tsp. baking soda (used in half with baking powders)

3/4 tsp. salt

1 cup (230 g) butter, room temperature

1 cup sugar (it’s recommended to use in half with brown sugar)

1 large egg

2 tsps. vanilla extract

450 g pumpin puree

2 cups (250 g) chopped chocolate (next time I will use 200 g)

3/4 p. pecans, chopped (used walnuts)

Preheat oven to 180°C degrees. Line bottom and sides of a big oven baking pan with baking paper, leaving an overhang on all sides. In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside. In another bowl cream butter and sugar until smooth. Beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret. Mix in dry ingredients until just combined. Fold in chocolate chips and pecans. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Source: my baking addiction

I’m happy and proud. This cake is not just tasty but very cute It was made for my daughter’s 5th birthday. But presenting it only now because somewhere at this time my blog is celebrating 3 year old birthday and at the same time I celebrated my birthday anniversary. But this year birthday was different – I didn’t do anything, just celebrated

Almond sponge:

3 eggs

110 g sugar powder

110 g grinded almonds

15 g cacao

25 g butter, melted

30 g flour

100 g (~3 units) egg whites

15 g sugar

Mascarpone cream:

500 g mascarpone

375 ml cream, 36% fatness

1 tsp. vanilla essence

100 g white chocolate

100 g sugar

For sponge watering:

250 ml cherry compote, homemade and not diluted

Sponge baking: Beat eggs with the sugar powder and grind almonds, while mixture will be fluffy and will double. Carefully mix in cole melted butter and flour, sifted with cacao. Beat egg whites, gradually adding sugar, till stiff foam. Carefully mix in egg whites to the mixture. Line baking form 24cm diameter with baking paper. Pour in mixture and bake in preheated till 180°C oven about 30 minutes (check with wooden pick). Let cool and then cut into 3 parts.

Preparing cream: Mix marcapone with 50 g of sugar and vanilla. Leftover sugar gradually mix in to beating cream. On steam melt chocolate. Mix marcarpone mixture with chocolate and then mix in cream.

Cake gathering: Put first sponge layer on a cake plate. Put cake form borders around it. Water spong with compote and put on the top one-third of the mascarpone cream. Then put second sponge layer. Push slightly with hands, water with compote and put second layer of cream (also one-third). Put the last sponge layer, and also water with compote. On top put some mascarpone cream, but not all – leave some for sides of cake. Put cake to the refregerator for 2 hours or more. Later take off borders and cover sides with the leftovers of mascarpone cream. Decorate cake with fantasy. In this case I used beated cream, melted chocolate with some cream, sprinkles and cookie decorating glaze. Enjoy!

Source: Saulėta virtuvė

This year we met at home only with kids. So the preparation for the evening wasn’t much. This cake in all recipe sources got a lot of compliments. I agree with them – it’s really good and simple. I used 26cm cake form. And I really suggest you to warm the mascarpone and condensed milk mixture, because if you won’t do it you’ll get lumbs when you pour gelatine (Then I had to put the mixture in a warm bath and wait till mixture warms and lumbs dissolve).

For the base:

225 g cookies (I used chocolate cookies)

100 g butter, melted

100 g nuts (I used pecans)

For the filling:

500 g mascarpone cheese

1 can (385 g) sweetened condensed milk

250 g cream, 35% fat

3 tbsps. gelatine (I used Dr.Oetker, I used 2 1/2 tbsps.)

cinnamon for dusting

Put nuts in a blender and blend a little bit. Then put cookies and blent till the crumbs. Pour melted butter and mix. Put cookie mixture in a cake form lined with foil, cover bottom and sides of the form. Put in a refrigerator.
Pour over gelatine some water and let bloat (if you pour too much water, when gelatine bloats put it into a sieve and let water to run off). Mix mascarpone cheese and condensed milk, warm a little bit. Beat cold cream till the rigid foam. Mix in the cheese and milk mixture cream and dissolved gelatine. Pour the filling in a cake form. Coat with cinnamon and put in a refrigerator for 3 hour or more.

Source: Saulėta virtuvė ir Savaitgalio rendez-vous

I still have apples and they are shouting that I have to make something from them before I have to throw them away. I chose this recipe because I had some vanilla sauce and in the recipe it was suggested to eat it with ice creams. Children like the cake even without the sauce.

500-600 g apples

2 tsps. cinnamon

200 g and 1 tbsp. sugar

150 g butter, room temperature

1 lemon grated skin

2 eggs

200 ml milk

300 g wheat flour

2 tsps. baking powder

Heat the oven to 180°C. Peel and core apples, slice thinly. Mix with 1 tablespoon of sugar and cinnamon. 26-28 cm diameter baking form coat with butter and bread crumbs or line with baking sheet. Mix butter and remaining sugar. Add eggs one by one. Mix flour with baking powders, sift and add to the butter mixture. Pour milk and add lemon peel. Mix everything. Two thirds of the dough pour to the form. Then put apples and then pour the remaining dough. Bake about 45-55 minutes. Serve warm or cool with ice cream or the sauce of your choice.

Source: Receptai kasdienai ir vakarėliams (2008)

It’s very bad when you don’t write the recipe in the blog after you eat the cake Then you have to look for the recipe for a few days. I baked this cake when we were going to the village and strawberries were still in the season. It had to be all strawberry, but I had no time so I use rhubarbs as they were near me. Rhubarb and strawberry combination isn’t new – it fits perfectly. And the texture of the cake is more like sponge than a teacake. I liked it very much.

(use 26 cm cake pan)

85 g butter, softened

1 1/2 cups flour

1 1/2 tsps baking powder

1/4 tsp salt

1 cup sugar

1 egg

1/2 cup milk

1 tsp vanilla

2 1/2 cups hulled and halved strawberries and/or rhubarbs, cut in chunks

2 tbsps sugar, for sprinkling

Preheat the oven to 170-180°C. Butter a cake pan. Sift together the flour, baking powder and salt in a bowl. In a separate bowl, use an electric mixer to beat the butter and 1 cup sugar. Mix until pale and fluffy, about 3 minutes. Add in egg, milk and vanilla, and mix. Gradually add in the flour mixture. Transfer the mix to your cake pan. Arrange the strawberries and/or rhubarbs as close as you can get them on the top, placing the cut sides down. Sprinkle evenly with 2 tablespoons sugar. Bake 10 minutes, then reduce heat to 160°C and bake about an hour longer, until the toothpick becomes out of the cake clean.

Source: Whisk. Write. Repeat.

(for 24 cm diameter cake form)

1 glass flour

1/2 tsp cinnamon

1/2 glass sugar

1 egg

4 tbsps milk

100 g butter, melted

200-350 g cherry, pitted (or for one layer)

Topping:

1/2 glass flour

1/4 tsp cinnamon

2 tbsps sugar

25 g cold butter

Mix flour, sugar and cinnamon. Pour milk, melted butter, beat an egg and mix again. Pour the dough to the greased baking form. Put cherries on top and press a little bit. Ingredients for the topping put in the blender and make crumbes. Spread evenly over cake. Bake about half an hour in 175°C preheated oven.

Source: Gaminkime.lt