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Easy Clotted Cream
Dessert European

Easy Clotted Cream

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

By Hunter StClaire

Strawberry Soup à la Kiev
Dessert European

Strawberry Soup à la Kiev

4.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place strawberries in a blender or the bowl of a food processor; blend until smooth. Transfer purée to a large saucepan; stir in water, sugar, sour cream, and wine. Cook over medium-low heat, stirring gently, 20 to 25 minutes. Do not boil. Serve soup warm or chilled.

By LOOOBEEE

Swedish Cream with Summer Berries
Dessert European

Swedish Cream with Summer Berries

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
  2. 2 Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

By HOONDE

Kringla
Dessert European

Kringla

3.9

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  2. 2 Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
  3. 3 Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
  4. 4 Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
  5. 5 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

By J. Storm

Blackberry Fool
Dessert European

Blackberry Fool

4.0

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
  2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
  3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Joy's Prizewinning Trifle
Dessert European

Joy's Prizewinning Trifle

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
  2. 2 Cut the cake into thirds, horizontally.
  3. 3 Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
  4. 4 Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

By Joy

Latvian Honey Cake
Dessert European

Latvian Honey Cake

4.6

Prep
45 min
Cook
10 min
Total
535 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out five 9x13-inch sheets of parchment paper.
  2. 2 Make the cake: Mix eggs, honey, flour, and baking soda together in a large bowl. Spoon 1/5 of the batter (3 to 4 tablespoons) onto each sheet of parchment paper. Spread the batter as thin as possible using a wide spatula. Carefully place one sheet of batter onto a rimmed baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 2 to 3 minutes. Lift the parchment and remove the baked cake layer from the baking sheet; prick the cake with a fork to enhance filling absorbency. Repeat to bake the remaining four cake layers.
  4. 4 Make the filling: Stir sour cream and sugar together in a small bowl. Invert one cake layer into a 9x13-inch baking dish; carefully remove the parchment paper. Spread 1/5 of the sour cream mixture onto the cake, then sprinkle with 1/5 of the walnuts. Repeat the process with the remaining four layers, sour cream, and walnuts. Cover and refrigerate, 8 hours to overnight. Trim off any ragged edges before serving.

By Sandra

Kruschicki
Dessert European

Kruschicki

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
  3. 3 Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

By Dianne B

Russian Sour Cream Cake
Dessert European

Russian Sour Cream Cake

4.5

Prep
30 min
Cook
25 min
Total
125 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  2. 2 Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
  4. 4 Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
  5. 5 Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

By Oleshka

Swedish Cream
Dessert European

Swedish Cream

4.6

Prep
10 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
  2. 2 Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

By EMERALDCITYJEWEL

Krusczyki
Dessert European

Krusczyki

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes.
  2. 2 Let dough rest for 10 minutes.
  3. 3 On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow.
  4. 4 In a frying pan or an electric skillet, melt shortening and heat to about 350 degrees F (175 degrees C). in a frying pan this would be on medium high heat.
  5. 5 Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel.
  6. 6 Dust finished cookies with confectioners sugar.

By SHARONA669

Sharlotka
Dessert European

Sharlotka

4.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
  2. 2 Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
  3. 3 Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
  4. 4 Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter.

By Mike Zenk

Pashka
Dessert European

Pashka

4.5

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Blend cream cheese, cottage cheese, sour cream, and butter together in a medium bowl until thoroughy combined.
  2. 2 Gradually fold in sugar, almonds, currants, vanilla, and lemon extract. Transfer to a shallow medium dish. Cover with a cloth and chill in the refrigerator, 8 hours to overnight.

By JACKIE_FETT

Noodle Pudding
Dessert European

Noodle Pudding

4.2

Prep
30 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook noodles until al dente, 8 to 10 minutes; drain. Transfer to a large bowl. Mix in 1/2 cup butter. Set aside.
  3. 3 Mix cottage cheese and cream cheese together in another large bowl until smooth. Stir in sour cream, vanilla extract, 1 cup sugar, and eggs. Combine cheese mixture and noodles. Transfer to the prepared casserole dish.
  4. 4 Mix graham cracker crumbs, remaining 1/2 cup butter, and remaining 1/2 cup sugar together in a medium bowl until large crumbs form. Sprinkle evenly over noodle mixture.
  5. 5 Bake in the preheated oven, 15 minutes. Lower oven to 325 degrees F (165 degrees C); continue to bake until golden brown, about 45 minutes more. Cool before cutting; serve warm.

By AGK1

Kringla II
Dessert European

Kringla II

4.5

Prep
1500 min
Cook
5 min
Total
1505 min

Instructions

  1. 1 In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
  2. 2 Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
  3. 3 In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
  4. 4 Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
  5. 5 Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.

By MBPG

Faworki (Polish Chrusciki)
Dessert European

Faworki (Polish Chrusciki)

3.7

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
  2. 2 Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
  3. 3 Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
  4. 4 Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

By jacekf

Norwegian Sour Cream and Raisin Pie
Dessert European

Norwegian Sour Cream and Raisin Pie

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
  3. 3 Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.

By MIKEJ22

Rugelach
Dessert European

Rugelach

4.8

Prep
40 min
Cook
25 min
Total
145 min

Instructions

  1. 1 Place butter, cream cheese, sour cream, flour, and salt in a food processor; pulse until crumbly.
  2. 2 Shape and press crumbly dough mixture into four equal disks. Wrap each pastry disk; chill in the refrigerator for 1 hour or up to 2 days.
  3. 3 Combine walnuts, raisins, sugar, and cinnamon in a bowl.
  4. 4 Roll each pastry disk into a 9-inch round keeping other disks chilled until ready to roll them. Sprinkle round with walnut-raisin mixture; press lightly into dough. Cut each round into 12 wedges with a chefs knife or pizza cutter. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach for 20 minutes before baking.
  5. 5 Preheat the oven to 350 degrees F (180 degrees C).
  6. 6 After rugelach are chilled, bake in the preheated oven on center rack until lightly golden, about 22 to 25 minutes; cool on wire racks.

By Jackie

Chocolate and Guinness® Cake
Dessert European

Chocolate and Guinness® Cake

5.0

Prep
15 min
Cook
43 min
Total
298 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
  2. 2 Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
  3. 3 Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
  4. 4 Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.

By hybridoriental

Russian Ant Hill Cake
Dessert European

Russian Ant Hill Cake

5.0

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Make dough: Combine 3/4 cup plus 2 tablespoons melted butter and sugar in a large bowl; stir well. Whisk in sour cream until smooth. Sift in flour and baking powder over batter. Knead until a smooth, stiff dough forms.
  3. 3 Using the meat grinder attachment of an electric stand mixer, pass handfuls of dough through the grinder. Spread ground dough bits evenly over the prepared baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
  5. 5 Beat 3/4 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add cooled cake pieces to caramel mixture and fold in with a spatula until well combined.
  6. 6 Mound mixture onto a serving plate; using buttered hands, form into an ant hill. Sprinkle with poppy seeds.

By Natasha Titanov

English Pound Cake
Dessert European

English Pound Cake

4.6

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Sift flour, baking soda and salt together into a bowl; set aside.
  3. 3 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; it should be noticeably lighter in color. Add eggs, one at a time, beating well after each addition. Stir in extracts; blend in flour mixture, alternating with sour cream, until fully incorporated. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool cake on a wire rack before removing from pan to cool completely.

By Valerie Cain Cuff

Steamed Christmas Pudding
Dessert European

Steamed Christmas Pudding

4.8

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
  2. 2 In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
  3. 3 Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
  4. 4 Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
  5. 5 Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

By Leeza

Sour Cream Banana Cake
Dessert European

Sour Cream Banana Cake

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three (9-inch) round cake pans.
  2. 2 Beat together brown sugar and 1 cup butter in a large bowl until creamy and smooth. Add eggs one at a time, mixing well after each addition. Beat in mashed bananas and 1 cup sour cream. Stir in flour, baking soda, and salt until well combined. Mix in nuts and 2 teaspoons vanilla until incorporated.
  3. 3 Bake in the preheated oven until a toothpick inserted into the centers of cakes comes out clean, 30 to 40 minutes. Allow cakes layers to cool completely on wired racks.
  4. 4 Meanwhile, beat confectioners' sugar, remaining 1/2 cup butter, and remaining 1/4 cup sour cream in a large bowl until well combined. Add remaining 1 teaspoon vanilla and beat until frosting is fluffy.
  5. 5 Layer cooled cake layers with frosting.

By Margaret Wehling

Strawberry Eton Mess for Mother's Day
Dessert European

Strawberry Eton Mess for Mother's Day

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Combine strawberries, 2 tablespoons sugar, balsamic vinegar, raspberry vinegar, and basil in a bowl: set aside until strawberries release their juices and absorb flavors, at least 15 minutes.
  2. 2 Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually add 1 tablespoon sugar, continually beating until soft peaks form. Beat in sour cream and cream cheese until well blended.
  3. 3 Sprinkle enough of remaining 3 tablespoons sugar into a heavy saucepan until bottom of pan is covered with a thin layer. Cook over medium heat, adding more sugar as it starts to melt; stir until caramelized and amber in color. Stir in almonds.
  4. 4 Pour sugar-almond mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top; roll into a thin layer using a rolling pin. Cool. Break into pieces.
  5. 5 Spoon a layer of macerated strawberries in bottoms of 4 serving dishes; top with a layer of whipped cream and crushed meringue cookies. Continue layering until reaches tops of dishes. Garnish with caramelized almond pieces, crushed meringue cookies, and macerated strawberries.

By Francisca Azeredo Lobo

Rogaliki (Polish Jam-Filled Crescents)
Dessert European

Rogaliki (Polish Jam-Filled Crescents)

5.0

Prep
60 min
Cook
20 min
Total
120 min

Instructions

  1. 1 Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  3. 3 Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands.
  4. 4 Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth.
  5. 5 Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up.
  6. 6 Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes.
  7. 7 Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.

By Jola

Russian Layered Cake
Dessert European

Russian Layered Cake

5.0

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. 2 Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
  3. 3 Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
  4. 4 Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
  5. 5 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
  6. 6 Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
  7. 7 Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
  8. 8 Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

By Anastasiya

Russian Honey Cake
Dessert European

Russian Honey Cake

4.9

Prep
45 min
Cook
40 min
Total
580 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat. Place a mixing bowl and whisk in the refrigerator.
  2. 2 Pour 3/4 cup wildflower honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
  3. 3 Place a large metal bowl over the lowest heat setting on the stovetop. Add sugar, butter, 3/4 cup wildflower honey, and 1/4 cup burnt honey. Let sit until butter melts, 5 to 7 minutes. Reserve remaining burnt honey for the frosting.
  4. 4 Meanwhile, combine baking soda, cinnamon, and salt in a small bowl.
  5. 5 Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it warms up again, then whisk in baking soda mixture. Remove from heat.
  6. 6 Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
  7. 7 Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
  8. 8 Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
  9. 9 Repeat Steps 6 and 7 until you have 8 cake layers, letting each cool on an individual parchment round.
  10. 10 Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture. Spread any remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
  11. 11 Return scraps to the oven and bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes.
  12. 12 Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
  13. 13 Remove the bowl and whisk from the refrigerator. Pour in heavy cream and whisk until soft peaks form. Add sour cream and remaining burnt honey; continue whisking until stiff peaks form.
  14. 14 Place a cake layer on a parchment paper round on a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing layers in smooth-side down. Place the last cake layer smooth-side up.
  15. 15 Frost top and sides of cake. Cover with crumbs; clean any excess crumbs around base.
  16. 16 Cover with plastic wrap and refrigerate for at least 8 hours to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.

By John Mitzewich

Hungarian Beigli
Dessert European

Hungarian Beigli

4.5

Prep
30 min
Cook
35 min
Total
155 min

Instructions

  1. 1 Combine butter, sour cream, 5 tablespoons sugar, and egg yolks in the bowl of a food processor fitted with the dough blade; process until combined. Add flour and yeast; process until dough comes together. The dough should be moist and easy to work with. If dough feels too wet, add a little more flour; if it's too dry, add milk, 1 tablespoon at a time. Shape dough into a ball, cover with a damp towel, and set aside.
  2. 2 Heat 1 cup milk and 1 cup sugar in a saucepan until sugar dissolves and mixture has a syrupy consistency. Add chopped walnuts; stir to combine. Off heat; stir in raisins and lemon zest; cool filling.
  3. 3 Divide dough into 3 pieces. Roll out 1 dough piece on a lightly floured surface to form a long rectangle about ¼-inch thick; keep remaining dough covered. Spread ⅓ walnut filling on dough rectangle, leaving about 1 inch dough at edges. Roll up dough to form a log; press to seal. Place dough log, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
  4. 4 Beat egg and 1 tablespoon water together in a small bowl; brush logs with egg wash. Let rest for 1 hour in a warm place until dough has risen. Brush logs with egg wash; place baking sheet in the refrigerator for 30 minutes (this will give the dough a shiny finish).
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until beigli are deep golden brown, 35 to 45 minutes.

By SLAIMBEER

Russian Apple Cake
Dessert European

Russian Apple Cake

Prep
15 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Combine farmer's cheese, melted butter, and milk in a bowl and stir until smooth.
  2. 2 Mix 1 3/4 cups flour, 2 tablespoons sugar, and baking powder in a separate bowl. Add to the ricotta mixture. Mix until pastry dough comes together. Refrigerate until chilled, about 30 minutes.
  3. 3 Beat 1/2 cup sugar and eggs together in a bowl using an electric mixer until thickened. Add sour cream, 2 tablespoons flour, and vanilla extract; stir until filling is well combined.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform cake pan.
  5. 5 Press the chilled pastry into the bottom and sides of the cake pan. Add 1/2 the apples; top with 1/2 of the filling. Repeat layering, ending with the filling.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove and let cool in pan.

By Miracle

Guinness and Chocolate Cheesecake
Dessert European

Guinness and Chocolate Cheesecake

4.5

Prep
35 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
  2. 2 Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
  3. 3 Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.
  4. 4 Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
  5. 5 Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
  6. 6 Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

By M Wassenaar