Recipe(tried): Ukrainian Chereshnyanyk,Ukrainian Apple Cake ,Coffee Torte

Quick and easy to make and tasty too. Just type in the word Ukrainian and all recipes at least a hundred will pop up. Many dessert recipes.

Ukrainian Chereshnyanyk Cherry Bars

Any fresh fruit may be used with this pastry base. For quick and sure results use a canned cherry pie filling.

2 cups sifted flour
3/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 cup butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1 cup light cream
Cherries, sugared
Flour

Sift the flour with the dry ingredients. Cut in the butter. Combine the lemon juice, rind, and cream; add to the flour mixture. Mix lightly. This dough should be soft.

Spoon it into a buttered 9x14 inch cake pan and pat gently, elevating the sides to hold the filling.

Fill with sugared cherries or a can of cherry pie filling and bake in a moderate oven (375 degrees F.) for 35 minutes, or until done.

Cool and cut into squares. When using very juicy fruit, add a little flour to it to prevent the juice from running out.

Ukrainian APPLE CAKE Yabluchnyk:

Here is a delicious cake which is easy to prepare. Use this pastry base with pitted cherries or plums, or sliced peaches.

1 1/2 cups sifted flour
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 egg
1/3 cup cream or more
4 apples
Sugar
Cinnamon
Butter

Sift the flour with the dry ingredients. Cut in the butter until the mixture is crumbly. Beat the egg and combine with the cream. Stir it into the flour mixture; mix lightly, handling the dough as little as possible. Pat it into a buttered 8x10 inch baking pan. Pare the apples, cut into thin slices, and spread them over the dough. Sprinkle the apples with a mixture of sugar and cinnamon and dot with butter.

Bake in a moderate oven (375 degrees. F.)for about 25 minutes, or until done.

UKRAINIAN COFFEE TORTE:

A very light and tender torte with a mild coffee flavor. The filling is satin-smooth and rich.

1 cup strong coffee (2 tablespoons coffee to 1 cup water.
1 cup sifted CAKE flour
1 teaspoon baking powder
few grains salt
5 eggs, separated
1 cup sugar

Prepare the coffee and cool it. RESERVE 1/2 cup of the coffee for the FILLING. Sift the flour with the baking powder and salt twice. Beat the egg whites until stiff. Add 1/2 cup of the sugar gradually and beat constantly until thick.

Now beat the egg yolks until light. Add the other 1/2 cup sugar gradually and continue beating until light and fluffy.

Combine both mixtures and fold to blend thoroughly. Add the flour alternately with 1/2 cup of the cooled coffee.

Spoon the batter into an ungreased, deep, round baking pan.

Bake in a moderate oven (350 degrees F.) for about 45 minutes, or until done when tested.

Invert on a cake rack and cool. Cut the cake into 2 layers. Spread the following filling between the layers, over the top and on the sides:

1 cup butter (soft)
1 cup brown sugar
1/2 cup strong coffee
2 egg yolks
Toasted slivered almonds

Cream the butter with the sugar until very light.
Add the coffee gradually and beat with a rotary beater until fluffy. Beat in the egg yolks.

The filling should be of a spreading consistency. Spread as directed. Decorate with the toasted almonds. Place the torte in a cool place for
several hours before cutting.

UKRAINIAN CHOCOLATE TORTE:

8 eggs, separated
1-1/4 cups sugar
3/4 cup all-purpose flour
1/4 cup fine dry bread crumbs
1/4 teaspoon salt
2 ounces (2 squares) semisweet chocolate, grated
1 1/2 teaspoons vanilla extract

Filling recipe below
Frosting recipe below

1. Beat egg yolks until very thick and lemon-colored, about 5 minutes. Gradually beat in sugar.

2. Combine flour, bread crumbs, and salt. Add chocolate and mix thoroughly but lightly.

3. Add flour mixture to egg yolks and sugar in 4 portions, folding until well mixed after each addition.

4. With clean beaters, beat egg whites with vanilla extract until stiff, not dry, peaks are formed. Fold into flour mixture.

5. Turn into a well-greased 10-inch springform pan or deep, round layer cake pan.

6. Bake at 325F 50 to 60 minutes. Remove from pan and cool completely.

7. Split cake in half.

8. Spread filling on bottom half. Replace top. Spread frosting over sides and top. Refrigerate 4 hours or longer for torte to mellow.

FILLING: Whip 1/2 cup whipping cream until cream piles softly.

Fold in 1/4 cup ground almonds or walnuts and 3 tablespoons sugar.

FROSTING: Melt 4 ounces (4 squares) unsweetened chocolate and 3 tablespoons butter together in a saucepan. Remove from heat.

Stir in 1 tablespoon brandy. Add 2 to 2 1/2 cups confectioners' sugar and 2 to 3 tablespoons milk or cream until frosting is of spreading consistency.

UKRAINIAN WALNUT-ALMOND TORTE:

Here is an exceedingly good layered nut torte, the queen of all tortes, that immigrated to Canada with the contributor after the Second World War. It is made of two different batter mixtures. The filling is luscious. Thank you Mrs. H. Dershko. Saskatoon, Sask.

WALNUT LAYERS: (2)

8 eggs, SEPARATED
1 1/2 cups confectioners' sugar (icing)
2 cups walnuts, grated
4 tablespoons, fine bread crumbs

Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.

Beat the egg whites until stiff and fold gently into the mixture.

Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.

Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested.
Remove from the pans and place on a cake rack.

ALMOND LAYER: (1)

3 to 4 eggs, SEPARATED
2/3 cup confectioners' sugar
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2/3 cup grated almonds
2 tablespoons fine bread crumbs

Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.

Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.

Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.

FILLING:

3 egg yolks
1 1/2 cup confectioners' sugar
1/2 cup butter
3 tablespoons strong cool coffee
1/2 teaspoon vanilla.

BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens.

Remove it from the heat and cool.

Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.

Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.

Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.