Apple Sharlotka cake is one of the most popular desserts that each Russian kid will remember from their childhood. The recipe is so simple that you don’t even need to write it down. It will be very easy to remember once you’ve made it: 3 apples, 3 eggs, 1 cup of sugar, 1 cup of flour. That’s it, enjoy!
Russian Apple Cake Sharlotka
If the apples are too sweet, sprinkle with freshly squeezed lemon juice.
Ingredients
- 3 big apples (sour)
- 3 eggs
- 1 cup granulated sugar
- 1 cup flour
- 1/2 tsp confectioner’s sugar (optional)
Instructions
- Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
- Wash, peel and dice apples into 1-inch pieces. Lay out the diced apples on the bottom of the pan.
- Using a mixer beat eggs with sugar, until its two times in volume. Using a spatula carefully fold in sifted flour. Pour the batter over the apples.
- Bake for about 45 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off a little, transfer to plate.
- Dust it with powdered sugar before serving.
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This post was posted in Desserts
Easy Madeleines
Very light, fluffy and tasty French cookies. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.
You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.
French Madeleines
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
Ingredients
- 4 eggs
- 200 g sugar
- 120 ml milk
- 200 g all purpose flour sifted
- 2 tsp baking powder
- 1 pinch of salt
- 120 g unsalted butter melted
Instructions
- In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
- Carefully fold in the flour, baking powder and pinch of salt.
- Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
- Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you’ll make 24 cookies.
- Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
- With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
- If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.
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This post was posted in Cafe gourmand, Desserts
Three Layer Chocolate Mousse
Dark chocolate, milk chocolate, white chocolate… Each layer has different taste and texture. You can use any size glasses you desire. And of course, as always, I choose mini portions. Ideal for a Cafe Gourmand.
Three layer chocolate mousse
Ingredients
Dark chocolate ganache
- 120 ml heavy whipping cream
- 100 g dark chocolate
Milk chocolate mousse
- 100 g milk chocolate
- 2 eggs
- 1 pinch salt
White chocolate mousse
- 150 ml heavy whipping cream
- 100 g white chocolate
For garnishing
- 6-8 fresh raspberries
Instructions
Dark chocolate ganache
- In a small pan, boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute and mix it until the mixture is smooth.
- Divide dark chocolate ganache among six glasses. Refrigerate for one hour.
Milk chocolate mousse
- Separate egg yolks from the egg whites.
- Melt milk chocolate in microwave until the chocolate is completely melted. Add egg yolks in melted chocolate and mix well.
- Whisk egg whites with salt until stiff.
- Carefully fold in the egg whites into chocolate.
- Remove glasses from the fridge, spoon the mousse over the chocolate gonache and chill for another hour.
White chocolate mousse
- Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
- Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
- Beat the chilled chocolate until soft foam.
- Using piping bag or small spoon, spread the mousse into the glasses.
- Refrigerate your dessert for 4-6 hours.
- Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.
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Turkey Potato Casserole
“Without the potato, the balance of European power might never tilted north”. (Michael Pollan)
Turkey Potato Casserole is very personal, everyone makes theirs differently. I make my Turkey Potato Casserole with shredded potato.
Turkey Potato Casserole
Ingredients
- 1 large onion
- 1 1/2 pound lean ground turkey
- 6 medium russet potatoes
- Salt and pepper to taste
- 1/2 cup sour cream
- 3 eggs
- 3 Tbsp water
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 375 degrees F.
- Dice onion as finely as you can.
- Mix together ground turkey with onion, add salt ant pepper to taste.
- Place the turkey mix in an even layer on the bottom of a 9×13 inches baking dish.
- Peel and shred potatoes.
- Spread the shredded potatoes evenly over turkey.
- In a small bowl, whisk together sour cream, eggs and water. Add 1/2 tsp of salt.
- Evenly pour the egg mixture over casserole and sprinkle with cheddar cheese.
- Bake uncovered for 55 minutes, or until a knife inserted near the center comes out clean.
- Serve it hot with sour cream and cilantro.
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This post was posted in Main Dish
Ham And Cheese Quiche
The Quiche is a French open faced pie. Amazing dish which can be served with tossed salad, roasted potatoes, bouillon ( broth ) or just by itself.
Ham and cheese quiche
Ingredients
- 1 sheet all butter puff pastry
- 3 eggs
- 150 ml cream
- 150 g ham
- 70 g shredded cheese
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- On parchment paper, roll puff pastry out to larger than the size of your baking dish circle. Transfer to a pie plate. Using a fork, prick the surface of the dough to keep it from puffing up.
- Pop in the oven for 10-12 minutes or until the crust starts to turn light gold. Remove the pastry from the oven, pressing the center down with a fork, if it puffed up a bit.
- Cut ham into small cubes and spread on top of the dough.
- Sprinkle with shredded cheese.
- In a medium bowl, whisk together eggs, cream, salt and pepper. Pour evenly over the cheese layer.
- Bake for 30 minutes, or until the top is golden brown and a tooth pick comes clean.
Tried this recipe?Let us know how it was!
Course: Main Dish
This post was posted in Main Dish, Puff Pastry
Lemon Cake
I’ve always had a sweet tooth. Whether it be a plain piece of dark chocolate or a decadent caramel cheesecake, I can’t remember the last time I turned down dessert. My mouth waters every time I see or think of this Lemon Cake. Each time I’m at Starbucks, I know what I will be ordering. I can’t guarantee this Lemon loaf tastes exactly like Starbucks, I personally think it’s better. You tell me. 🙂
Lemon Cake
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 1 tsp lemon juice freshly squeezed
- 1 tsp lemon extract
- 1/3 cup vegetable oil
- 1 cup yogurt (I use Greek yogurt)
- 1 1/2 cup all purpose flour sifted
- 2 tsp baking powder
Icing
- 1 cup confectioner’s sugar
- 2 Tbsp lemon juice freshly squeezed
Instructions
- Preheat oven to 350 degrees F. Grease and flour a loaf pan.
- Combine eggs and sugar.
- Add lemon zest, lemon juice and lemon extract.
- Add vegetable oil and mix.
- Gradually add greek yogurt and mix until combined.
- Stir in baking powder.
- Slowly add flour. Blend until smooth.
- Pour the batter into the baking pan. Bake for 45 minutes. Remove from the oven and quickly cover the pan with aluminum foil, and return to the oven, for the last 10 minutes, to prevent excess browning.
- Cool the loaf in a pan for 15 minutes. Remove from pan to wire racks to cool completely.
- Whisk confectioners’ sugar with lemon juice until smooth. Spoon evenly over the loaf and let sit for about 30 minutes.
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This post was posted in Desserts
Chocolate Yule Log (Bûche de Noël)
Chocolate Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.
Chocolate Yule Log (Bûche de Noël)
Ingredients
Sugar syrup
- 150 g sugar
- 300 ml water
Chocolate ganache
- 200 ml heavy whipping cream ( 35%)
- 200 g dark chocolate (60-70% cacao)
- 15 g unsalted butter
Biscuit
- 4 eggs (at room temperature)
- 120 g sugar
- 120 g all purpose flour
- 1 Tbsp cocoa powder
Chantilly cream
- 250 ml heavy whipping cream ( 35%) very cold
- 45 g mascarpone cheese
- 1.25 Tbsp sugar
Decoration
- Few meringues, pieces of chocolat
Instructions
Sugar syrup
- In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
Biscuit
- Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
- Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
- Using a spatula, gently fold in flour and cocoa powder.
- Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
- Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Chocolate ganache
- Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
- Then mix it until the mixture is smooth.
- Add butter and mix until this is fully dissolved.
- Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it’s not anymore liquid and has a spreadable texture.
Chantilly cream
- Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Assemblage
- Paint the biscuit with sugar syrup.
- Spread the chantilly cream evenly over the biscuit.
- Roll up firmly.
- Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
- Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
- Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.
Tried this recipe?Let us know how it was!
This post was posted in Desserts
Normandy Apple Pie
My version of Normandy Apple Pie, with calvados and sour cream, of course.
Check out my other recipes with puff pastry.
Normandy Apple Pie
Ingredients
- 1 sheet all butter puff pastry
- 4-5 apples Granny Smith
- 2 Tbsp lemon juice
- 2 eggs
- 4 Tbsp granulated sugar
- 3 Tbsp Calvados
- 4 Tbsp sour cream
- 1/4 cup almond powder
- 1 Tbsp sliced almonds
- 1 tsp sugar powdered
Instructions
- Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.
- Bake for 12-15 minutes.
- Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.
- Arrange the apples slices in an overlapping spiral pattern.
- In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.
- Pour the mixture over the apples.
- Bake for another 15 minutes.
- Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.
- Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.
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This post was posted in Desserts, Puff Pastry
Ponchiki (Russian Doughnuts)
Every kid of the Soviet Union should remember the taste of golden and crunchy on the outside and fluffy and tender on the inside tvoroznye ponchiki. It’s a deep-fried piece of dough shaped into a small ball and covered with powdered sugar. They don’t just look delightful, they taste the same.
You don’t have to take a trip to Russia to get the real taste of ponchiki : I’ll be sharing my recipe with you today.
Ponchiki (Russian Doughnuts)
If you couldn’t find farmers cheese in your local grocery store, don’t panic : use ricotta. This is a good substitute for farmers cheese. Very similar taste. But be sure to drain the water out of the ricotta.
Ingredients
- 2 cups farmer cheese
- 2 eggs
- 1 tsp baking soda
- 1 Tbsp granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla
- 1 cup all purpose flour
- olive oil or vegetable oil to fry
Instructions
- In a medium bowl, beat two eggs with sugar and salt, add baking soda and vanilla. Continue beating for 30 more seconds. Add two cups of farmers cheese and beat for 20 more seconds. Add flour and stir with a spatula. Dough will be sticky.
- Using a small ice cream scoop, or wet hands form dough into a small balls.
- In a large iron skillet, heat the oil until hot (350 degrees F). Add ponchiki, one at a time, and fry over medium heat until golden brown. Normally ponchiki roll over on their own, and you don’t have to turn them over.
- Lift them with tongs, drain on paper towel. Toss ponchiki in powdered sugar while they are still hot. You can serve them right away.
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This post was posted in Desserts
Potato Pancakes (Draniki)
One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki recipes that use mashed potato also, but I personally prefer my potato to be coarsely grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.
Potato Pancakes (Draniki)
You will need some extra olive oil, draniki absorb oil very fast.
Ingredients
- 6 medium potatoes washed
- 2 eggs
- 1/2 tsp baking soda
- 50 ml buttermilk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 50 g all purpose flour
- 1/2 cup olive oil (plus extra)
- 1/2 cup sour cream (optional)
- fresh herbs (optional)
Instructions
- Peel and grate potatoes. Squeeze grated potatoes with hands, extracting as much liquid as possible.
- In a large bowl beet eggs, baking soda and buttermilk, add grated potatoes, salt, pepper and flour, mix well.
- In a large iron skillet heat the olive oil until hot. Place the tablespoons of batter in the pan and flatten with spoon.
- Reduce heat to medium and cook until the bottom is golden brown.Turn over and cook on the other side.
- Garnish with fresh herbs and serve them hot with sour cream.
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This post was posted in Main Dish