Russian Season

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Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Raspberry And Whipped Egg Whites Cake

We baked this delicious, summery cake for Mom’s birthday just the other day.

A luscious raspberry filling resting on a buttery sweetcrust base and topped with a layer of airy, delicate whipped egg whites, covered with tiny drops of sugar syrup. Those amber-coloured drops appear if you leave the cake overnight; you don’t have to apply them specially, just in case you were wondering:) Just because when people first see this cake they’re mostly interested in how we make these drops of sugar for decoration.

Actually, if you look at the list of ingredients, you will see that it’s very simple.

I have to warn you however, that when you bake this cake, the hardest part is not to eat it all in the process of cooking. Personally I can never restrain myself from having a bit of raw home-made shortcrust pastry again and again while I am busy with other ingredients. Then, the egg whites; whipped with caster sugar and vanilla, they could serve as a standalone dessert, I believe. And of course the sugared raspberries – so ripe and enjoyable. So I am sincerely happy for you if you don’t like raw sweetcrust pastry or whipped egg whites. At least you’ll be able to wait patiently till the cake is ready. I can’t.

Raspberry And Whipped Egg Whites Cake

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Raspberry and Cottage Cheese Turnovers

One of the things I’ve always liked about living in Latvia is its dairy products. I love Latvian milk, sour cream, cottage cheese, yogurt, and all those products that I don’t even know the English names for. And, if you want to spoil my day, offer me some thin, transparent, blueish 0.5% milk for breakfast :) which they often do in hotels by the way.

Cottage cheese, or curd, or tvorog in Russian, is one of key dairy products for us, and an essential ingredient in a lot of dishes we cook at home. We have already talked about Khachapuri here, and now we’d like to offer you another kind of pastry which can be done with cottage cheese.

So, Raspberry and Cottage Cheese Turnovers. Sweet milky filling and luscious, fragrant berries enclosed in filo pastry. Oh, and there’s vanilla in them, too. Can you resist anything that contains vanilla?

Raspberry and Cottage Cheese Turnovers
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RussianSeason.net is a food blog run by two Russian-speaking women - a mother (Natalia) and a daughter (Alina) - living in Latvia. Natalia is a professional artist and Alina is the co-owner of a web directory of Russian-speaking businesses in Europe. We both cook and Alina writes posts and takes photos.
In our blog you'll find a range of (mostly tweaked&adapted) recipes from Russia, Eastern Europe, the Baltics, and former USSR. But we can't restrain ourselves from experimenting with other cuisines too :)
Stano is the guy behind the Slovak version of this blog. He is currently living and working in Latvia and is also known as the Man Who Makes Alina Eat A Lot Of Cakes, because he hardly ever eats cakes or pies she bakes. He doesn't have a sweet tooth, you see. Stano also provides us with traditional Slovak recipes - such as Halušky that he's been promising to make for 7 months now :) Just be patient - we're sure he will eventually do it!
Ivanka is the largest cross-cultural project Alina and Stano have been ever involved in:) We hope she will be a foodie too when she grows up!
Our email address is: russianseason@gmail.com

Priyatnovo appetita! (Bon appetit!)

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