Ukrainian and international home cooking recipes
A cake is the heart of every celebration — the moment everyone waits for.
Here you will find cake recipes for every taste: tender sponge, honey, sour-cream and chocolate cakes, as well as quick no-bake options. We explain how to bake even layers, make the perfect cream and decorate beautifully.
“Maria” cake is an unusual meringue-sponge build: instead of soaking the baked layer, you slice it thin, spread each slice with apricot jam, and stack them back into a loaf. The cut face shows a striped pattern of pale cake and amber ribbons of jam, while the outer meringue “coat” firms into a light crust […]
This cake is a homemade attempt to recreate, from memory, a ricotta-and-berry dessert served at the legendary Roman café Greco near the Spanish Steps. The original recipe is a closely guarded secret, so here the calorie-rich ricotta is swapped for a light drinkable grain yogurt. The result is a layered cake with a chocolate base, […]
The Napoleon is a many-layered cake of crisp puff pastry sheets layered with tender pastry cream. This version is less sweet than the ones our grandmothers baked: the restrained cream lets the flavor of the fresh berries that crown the cake come through better. Pastry cream and puff pastry are a pair made for each […]
A moist cake with not a speck of flour: ground walnuts, poppy seeds, and whipped egg whites carry the whole structure. A layer of apricot preserves cuts the richness of the nuts with a tart lift, and grated dark chocolate makes a restrained finish. Poppy-seed-and-walnut cakes belong to the Central European, especially Austro-Hungarian, pastry tradition, […]
“Strawberry Forest” is Yulia Vysotskaya’s signature cake, bringing together three things: fresh strawberries, tender whipped cream, and the lightest, crispest almond layers made with almost no flour. This is not a moist sponge — on the contrary, it absolutely must not be soaked in syrup, because the whole charm lies in the contrast of the […]
This cake is an exercise in contrasts: a dense chocolate sponge, a springy layer of strawberry jelly studded with real chunks of berry, and a light, almost cloud-like cream built on yogurt and white chocolate. It’s that yogurt-and-cream filling that makes the dessert noticeably lighter than traditional buttercream cakes. It’s a technique from the French […]