The poppy seed, nuts Nd tart cherry is such a good combo.
This one is so beautiful! Yes, this cake is a traditional one in our culture.Looks amazing! I’m not a baker but know where to come back for inspiration The cake is very versatile, Nina. The cakes looks like it would be difficult to make but in fact is fairly easy. And I can tell you are going to be a new favorite blogger of mine! It really takes no time at all to put this cake together, and it tastes just as delicious as it looks impressive.2 teaspoons baking soda, dissolved in 1 teaspoon vinegar1/2 cup toasted peanuts (or any other kind of nuts)1 1/2 sticks of butter (12 Tablespoons or 6 oz. Just cane across your amazing recipe! I proceeded to make this cake for every holiday and all my family members’ birthdays. total), softenedBeat 2 eggs with 1 cup of sugar in a standing mixer with a whisk attachment or use a hand mixer. Add 1 cup of sour cream, 1 teaspoon baking soda and 1/2 teaspoon vinegar. Then, carefully remove it and smooth the top with the spatula.
I want to make this cake a little bit bigger, like 10 in, have i to double the recipe or will be fine this amount?I would make 1 1/2 of the recipe.
How did you pipe the frosting on top to make it look so perfect? Set aside.Split all cake layers horizontally into two (this step is optional, but I prefer it this way).
You can use many different things: craisins, prunes, dry cherries, dry blueberries, etc. Pour over the top of the cake and spread out with an offset spatula, allowing the chocolate to drizzle down the cake. Take 1/2 cup of the reserved Dulce de Leche Buttercream and set aside (for decorating the top). What was the name of this cake where you came from? Check out the top 3 cakes on If you’re looking for any of the dishes that you might’ve eaten while in Ukraine and Russia, check out my What a beautiful presentation Marina! (i’ve done tons of your reicipes: salads, soups, muffins, cookies- but i always bypassed all the cakes, because I just dont’ bake them.That’s so awesome, Oksana! The flavor combinations were delicious. I enjoy your blog, even though I do not often comment. It was fun watching the surprised look on her face when she would come home to find my cake on full display at the kitchen table. Quick question – flour – self raising or plain?I always use all purpose flour, Nikki.
It is called Royal Cake and the recipe is Romanian. Welcome to Let the Baking Begin! Fasten a cake ring around the bottom of the cake, and an acetate strip to the top of the cake (that is not covered by the cake ring).
my cake layers did not rise at all, any thoughts as to why?Did you forget the baking soda? https://cooking.nytimes.com/recipes/1019089-russian-honey-cake This was the first cake to be patented in the Soviet Union in 1982.
Refrigerate for about 2-3 hours to make the cake sturdier and easier to decorate. I know that this cake can be under the name Черный Принц (Black Prince), Морское Дно (Ocean Floor or Seabed), and Королевский (Royal). Place 4 baking pans into the oven, with the white cakes closer to the oven door and bake for about 20-30 minutes.
I was thrilled to read your comment. Meant to be eh? I just kind of winged it:).Thanks for the shout out, Zhanna:).
Thanks. What can we substitute that layer with? By the time I was a teenager, I was determined to bake all kinds of cakes, the more challenging, the better. I do like how your chocolate ganache dripped on the sides like that, thicker verses little strands.