Central & Easteuropean Cuisine

Meringue-based cake layered with nuts and buttercream, a famous Ukrainian dessert. Ingredients (Serves 8–10) For the meringue layers: 6 egg whites 300 g sugar 200 g chopped hazelnuts, walnuts, or almonds 1 tsp vinegar 1 tsp cornstarch For the buttercream filling: 200 g butter, softened 150 g sweetened condensed milk 50 g cocoa powder (optional, for chocolate flavor) For decoration: Chocolate shavings or nuts Preparation Prepare meringue layers: Preheat oven to 150°C (300°F).

Chimney cake; sweet dough wrapped around a cylinder, baked, and coated with sugar and cinnamon. Ingredients (Serves 4–6) 500 g all-purpose flour 200 ml warm milk 50 g sugar 20 g fresh yeast (or 7 g active dry yeast) 2 eggs 50 g butter, melted 1 pinch of salt For coating: 50 g sugar 1 tsp ground cinnamon Optional: crushed nuts (walnuts, almonds, or hazelnuts) Preparation Prepare the dough: Dissolve yeast in warm milk with a teaspoon of sugar; let it activate for 5–10 minutes.

Classic Polish cheesecake made with quark or farmer’s cheese. Ingredients (Serves 6–8) For the crust (optional): 200 g digestive biscuits or shortcrust pastry 100 g butter, melted For the filling: 500 g twaróg (Polish farmer’s cheese) or well-drained quark 200 g sugar 3 eggs 1 tsp vanilla extract 2 tbsp all-purpose flour 100 ml sour cream or heavy cream Optional topping: Fruit preserves, fresh berries, or powdered sugar Preparation Prepare the crust: Crush biscuits and mix wi

Layered honey cake with cream filling, a sweet and aromatic treat. Ingredients (Serves 6–8) For the cake layers: 250 g honey 100 g sugar 100 g butter 2 eggs 400 g all-purpose flour 1 tsp baking soda 1 tsp cinnamon (optional) For the cream filling: 400 ml heavy cream or sour cream 100 g powdered sugar 1 tsp vanilla extract Optional: finely chopped walnuts or hazelnuts To Finish: Crushed nuts or cookie crumbs for topping Preparation Prepare the dough: In a saucepan, melt butte