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Russian Honey Cake (Medovik)

March 7, 2019 By Darlene at International Cuisine

Russian honey cake called Medovik has been a tradition for centuries.  It is a layered cake with honey cookie like segments called korzh, that soften in between cream.  It is best served after refrigeration when the layers actually absorb the cream and soften.  It is often topped with berries but sometimes served plain with just cream.   I am often intimidated by a layered cake but this one was pretty easy to make and well worth the effort. It works well to use a spring form pan which you can use to cut out the proper size layers.

Russian Honey Cake

Honey has been considered the nectar of the Gods.  It is no surprise that ancient people figured out how to mix flour and honey together to make delectable treats.  These treats were used as offerings.  Honey has many health benefits and this honey is my favorite, Manuka Honey

This particular Russian honey cake called Medovik has a story.  In the Imperial Palace in the 19th century Empress Elizabeth (wife of Emperor Alexander I) hated honey.   A new confectioner was hired and did not realize this of the Empress and presented this delightful cake.  She did not realize it had honey in it and fell in love.

Today there are numerous variations of this Russian honey cake called Medovik.  Some are made sweetened condensed milk, butter  cream and custards.  This recipe is the original made with cream and is scrumptious.

Did you know that Lake Baikal in Russia holds 20 percent of the worlds fresh water?  If you would like to learn more about Russia be sure to check out “Our Journey to Russia“.  Get great authentic recipes and be sure to join the journey when you stop by, it’s free!

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Russian Honey Cake
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5 from 2 votes

Russian Honey Cake (Medovik)

A scrumptious layered honey cake with a history!
Course Dessert
Cuisine Russian
Prep Time 1 hour
Cook Time 25 minutes
Refrigerate 12 hours
Total Time 1 hour 25 minutes
Servings 12
Calories 517kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

    Honey Cake Layers

    • 1/4 cup honey
    • 3/4 cup granulated sugar
    • 2 Tablespoons unsalted butter
    • 3 large eggs whisked
    • 1 teaspoon baking soda
    • 3 cups all-purpose flour

    For the Filling

    • 32 oz. sour cream
    • 2 cups powdered sugar
    • 1 cup heavy whipping cream

    For the Topping:

    • 1/2 lb. Fresh Berries optional

    Instructions

    Instructions:

      For the layers (Korzh)

      • Preheat oven to 350 degrees F.
      • Add 3/4 cup sugar, 1/4 cup honey and 2 Tablespoons unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted. You need to watch closely and make sure the heat is not too hot or you will scorch the mixture.
      • As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).
      • Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough is no longer sticky and firm. You may need more or less flour which is why you are adding ½ cup at a time. You want to end up with a clay like consistency.
      • Cut the dough into 8 equal pieces and move on to the next step quickly as the layers roll out much easier while warm.
      • 6.. On a well-floured surface, roll each piece out into a thin 9″ circle, about 1/8″ thick. Use extra flour on your rolling pin to keep the dough from sticking. If your dough turns cool, stick in the microwave for a few seconds and resume.
      • Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later.
      • Transfer the dough to a large sheet of parchment paper and bake 2 at a time for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers
      • Finally bake the scraps. Once the scraps are baked, cooled and firm, put them in a Ziploc bag and you can crush them with your rolling pin. These are your honey cake crumbs.

      For the Frosting:

      • Beat 1 cup heavy cream until stiff peaks form.
      • In a separate bowl, whisk together 32 oz. sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream. Refrigerate until ready to use.

      Putting it all Together

      • Spread about 1/3 cup cream on each cake layer. Press the cake layers down gently as you go to keep the layers from having air bubbles. Frost the top and sides with the remaining frosting. ( make sure to put plenty in between the layers as this helps soften the korzh).
      • Dust the top and sides with your honey cake crumbs, then cover with plastic wrap and refrigerate overnight. This allows the cream to soften the honey cake or korzh.
      • Add the berries on top if using and serve.

      Nutrition

      Calories: 517kcal | Carbohydrates: 67g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 112mg | Sodium: 176mg | Potassium: 183mg | Fiber: 1g | Sugar: 41g | Vitamin A: 890IU | Vitamin C: 1.2mg | Calcium: 108mg | Iron: 1.8mg

      Filed Under: Dessert, Recipes, Russia

      Romanian Papanaşi (A Fried Cheese Doughnut)

      January 10, 2019 By Darlene at International Cuisine

      Romanian Papanaşi is a famous treat there.  Honestly it makes me want to hop on the next plane just for this.  Romanian Papanaşi is a fried cheese doughnut the hole of the doughnut is placed on top and in between it is smothered with cherry preserves and topped with confectioners sugar.  A heavenly bite indeed.  Oh and did I mention whipped cream too…..

      A picture of Romanian Papanasi

      I typically use a deep fryer for these types of recipes, this is the one I use and I love it!  It makes frying so easy although you can easily just use a deep skillet as well.  Whichever you have is what you should use, you will want to make these again and again.

      Did you know that Francesco Illy, the founder of Illycaffe was born in Romania in 1892.  He also invented the first automatic steam espresso coffee machine.  This Romanian Papanaşi would be superb with an espresso!

      If you would like to learn more about this interesting country of Romania be sure to check out “Our Journey to Romania“.  You will also find more authentic and delicious Romanian recipes.

      Have you ever traveled to a destination just for the food?  If you have, I would love to hear about it in the comments below. Honestly this recipe truly makes me want to hop on a plane!  There is not only wonderful food to try in Romania, it is home to some amazing UNESCO sites as well.

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      A picture of Romanian Papanasi
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      5 from 6 votes

      Romanian Papanaşi (A Fried Cheese Doughnut)

      A Romanian treasure!  I think it is worth a plane trip just to eat more of these, they are awesome!
      Course Dessert
      Cuisine Romanian
      Prep Time 15 minutes
      Cook Time 30 minutes
      Total Time 45 minutes
      Servings 8
      Calories 338kcal
      Author Darlene at International Cuisine

      Ingredients

      Ingredients:

      • 4 cups cottage cheese
      • 1 cup sugar
      • 1 teaspoon vanilla
      • ¼ teaspoon salt
      • 1 teaspoon lemon zest grated
      • ½ teaspoon baking powder
      • 2 eggs
      • 2 cups all-purpose flour
      • Cooking oil
      • Powdered sugar to garnish
      • Whipped cream or sour cream
      • Fruit preserve strawberry, raspberry, sour cherry etc.

      Instructions

      Instructions:

      • In a large bowl mix the cottage cheese, sugar and baking powder.
      • Add the eggs, vanilla, salt and lemon zest.
      • Mix very well to get a smooth as possible.
      • Slowly add in the flour a little at a time.
      • If the dough is too moist add more flour, you don’t want the dough to be too sticky.
      • Heat the oil in a deep fryer or skillet over medium high heat
      • Make small balls of dough, to fit in the palm of your hand, make into a donut shape with a hole in the middle. Dip into a small bowl of flour.
      • Make some round balls a bit bigger than the size of the donut hole. Dip into a small bowl of flour
      • Fry them in oil until golden brown on both sides.
      • Remove onto a paper towel to remove any excess oil.
      • Assemble the donut with some sour cherry preserve on top add the small ball on top of that, sprinkle with some powdered sugar and a dollop of whipped cream or sour cream on top.
      • Serve while warm.

      Nutrition

      Calories: 338kcal | Carbohydrates: 52g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 500mg | Potassium: 191mg | Sugar: 28g | Vitamin A: 220IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 1.7mg

      Filed Under: Dessert, Recipes, Romania

      Cuban Churros with Chocolate Caliente

      January 3, 2019 By Darlene at International Cuisine

      Cuban churros are basically a fried dough rolled in sugar. Who doesn’t love fried dough? Serve it alongside some hot chocolate for dipping and you have a match made in heaven!  The churros are  best served hot after frying. They are actually too easy to make, if you know what I mean!

      Cuban Churros

      To make those little ridges on the churros, you can use a press like this one or you can always use a star and a pastry bag.

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      Print Pin
      4.43 from 7 votes

      Cuban Churros with Chocolate Caliente

      Course Dessert
      Cuisine Cuba
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Servings 4
      Calories 114kcal
      Author International Cuisine

      Ingredients

      • 1 cup all-purpose flour
      • 1 cup water with 1/8 tsp. of salt
      • vegetable oil
      • Plate of granulated or powdered sugar

      Instructions

      • Sift the flour in a mixing bowl, while bringing the salted water to a boil.
      • Pour the boiling water over the flour, stirring lightly until the dough forms into a ball - about 30 seconds. The dough should be compact, but not runny or too soft.
      • If you have a churrera or a cookie press, load it up with the dough. If not, a big freezer zip lock or a pastry bag with a corner cut off works, too. Use a star shaped tip, if you have it.
      • Squeeze dough onto waxed paper in about 6 inch strips.
      • Heat the oil until very hot.
      • Fry the dough in the super-hot oil, turning once when you see the edges barely begin to pick up color. (think pancakes) Fry for about 5 minutes total.
      • Remove with a slotted spoon, draining as much oil as possible and place on the sugar plate and roll in the sugar.
      • Serve immediately with some hot chocolate with whipped cream and cinnamon stick YUM!

      Nutrition

      Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg

       

       

      Filed Under: Cuba, Dessert, Recipes

      Esh Asaraya (Sweet Bread with Cream)

      November 29, 2018 By Darlene at International Cuisine

      Esh Asaraya is a popular dessert in Qatar and the whole region.  It is a sweet, creamy and delicious dessert.  Esh asaraya is made with sweet pieces of bread that is then smothered in cream, and then is topped with pistachio nuts which adds a nice crunch to each luscious bite.

      A sweet creamy dessert topped with pistachio nuts called esh asaraya

      What I love most about this esh asaraya recipe aside from the way it tastes is how quick and easy it is to make.  You can also make it ahead of time which is a real plus when making your Qatari meal.   Why not serve your Esh Asaraya alongside karak  tea which is a staple in Qatar.

      Did you know that Qatar is one of the richest countries in all of the world.  It is loaded with oil and gas and with its small population of only around 2.5 million people it has a massive GDP.  If you would like to learn more about this little wealthy nation be sure to check out “Our Journey to Qatar” to learn more.  There you can also find more authentic Qatari recipes that you are sure to love.

      Dates are also extremely popular in Qatar. They don’t grow much there in the desert region, but dates grow beautifully and is one of their exports.  Another dessert that is popular in Qatar is simply sweetened buttered dates called Al Rangina.  To make them all you do is use about 1/4 stick of butter and make a little rue with about 4 tablespoons of flour.  Let the butter simmer for a bit and stir.  Add in a cinnamon stick and mix it with the butter for a few minutes and simply arrange your dates on a plate and pour over the butter sauce.  Sprinkle the dates with some powdered sugar and just like tha,t you can add a second dessert alongside the Esh asaraya to your Qatari dessert table.

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      A sweet creamy dessert topped with pistachio nuts called esh asaraya
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      5 from 4 votes

      Esh Asaraya

      A lusciously sweet bread and cream dessert you are sure to enjoy!
      Course Dessert
      Cuisine Qatari
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Servings 4
      Calories 838kcal
      Author Darlene at International Cuisine

      Ingredients

      Ingredients

      • 6 slices Bread sourdough

      For syrup

      • 1 cup Sugar
      • 1/2 cup Water
      • 1 Tablespoon Rose water or a few drops of rose essence

      For cream

      • 2 cups Heavy cream
      • 3 Tablespoons Sugar
      • 1/2 cup Pistachios crushed

      Instructions

      Instructions:

      • Trim the crust from the sides of the bread and then cut into bite size pieces and place them on a cookie tray.
      • Heat the oven at 350 F and roast the bread till light brown color. This should just take a few minutes.
      • Whip the heavy cream with sugar , till it attains soft peeks. Set it aside.
      • In a sauce pan add the sugar and water.
      • Boil  until the sugar dissolves and syrup becomes sticky. Add rose water or essence to the syrup.
      • Add the roasted bread in the boiling sugar syrup and mix well.
      • Cook them till the sugar starts caramelize and the bread becomes a little golden in color.
      • Now in a bowl transfer the bread mixed in syrup and press them to form a layer. You can do this in one bowl or make individual servings which ever you prefer.
      • Next spread the whipped cream and spread it evenly on the bread crumbs.
      • Garnish with crushed pistachios.

      Nutrition

      Calories: 838kcal | Carbohydrates: 87g | Protein: 9g | Fat: 52g | Saturated Fat: 28g | Cholesterol: 163mg | Sodium: 265mg | Potassium: 323mg | Fiber: 3g | Sugar: 62g | Vitamin A: 1815IU | Vitamin C: 1.6mg | Calcium: 151mg | Iron: 2.1mg

      Filed Under: Dessert, Qatar, Recipes

      Pais de Nata (Portuguese Custard Tarts)

      November 8, 2018 By Darlene at International Cuisine

      Pais de nata are ubiquitous in Portugal. You will find them in every pasteleria which are abundant on the streets of Portugal.   These cute little delicious bites are not at all easy to make but well worth the effort. You need to have a oven that can get up to 550 degrees F.

      4 beautiful pais de nata custard tarts in a muffin pan. These pais de nata were invented by nuns as they used egg whites as starch for their habits as well as preserving wine. Therefore they came up with ingenious recipes to use the yolks, so lots of of their pastries include a custard.  These actually ended up being very close to the Pais de nata that you will find where they originated at the Antiga Confeitaria de Belem where they make some 22,000 per day!  There oven is a whopping 800 degrees, each worker has a task and has mastered it whether it be the dough, the filling and of course guarding the top secret recipe.  You should definitely use a thermometer when making the custard to get it just right.  You can pick one up here.  

      These pais de natat are delightful and well worth the effort, just take it one step at a time and you will be just fine. They are best enjoyed with a little shot of strong coffee that they call um bica.  These little espresso’s are only about 2-3 oz’s and perfect as a little pick-me-up.

      Did you know that half of the “New World” belonged to Portugal?  Way back in 1494, the Treay of Tordesillas was signed and gave Portugal the eastern half of the New World.  It included Brazil, Africa and Asia.  This ended up making them the first global empire in history.  They were also one of the longest lived colonial powers.  It lasted for almost six centuries when Macau was just given back to China in 1999.  If you would like to learn more about this amazing European country be sure to check out “Our Journey to Portugal”.  Plus, there you can get more delicious and authentic Portuguese recipes.

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      4 beautiful pais de nata custard tarts in a muffin pan.
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      5 from 2 votes

      Piais de Nata (Portuguese Custard Tarts)

      Little bites of heaven, these take a while to make but well worth the effort.  Transport yourself to Portugal  in one bite!
      Course Dessert
      Cuisine portuguese
      Prep Time 2 hours
      Cook Time 30 minutes
      Chill 2 hours
      Total Time 2 hours 30 minutes
      Servings 24
      Calories 174kcal
      Author Darlene at International Cuisine

      Ingredients

      Ingredients

        For the dough

        • 2 cups minus 2 tablespoons all-purpose flour
        • 1/4 teaspoon sea salt
        • 3/4 cup plus two tablespoons water
        • 1 cup 227 g / 8 0z unsalted butter room temperature, stirred until smooth

        For the custard

        • 3 tablespoons all-purpose flour
        • 1 1/4 cups milk divided
        • 1 1/3 cups granulated sugar
        • 2/3 cup water
        • 1 cinnamon stick
        • 1/2 teaspoon pure vanilla extract
        • 6 large egg yolks whisked
        • Powdered sugar optional
        • Cinnamon optional

        Instructions

        Instructions

        • To make the dough, place the flour, salt, and water in the bowl of a stand mixer fitted with a  dough hook. Mix for about 30 seconds until soft dough forms that cleans the side of the bowl.
        • Place the dough on a generously floured work surface. Pat the dough into a 6-inch square using a pastry scraper. Sprinkle with flour, cover with plastic wrap, and let the dough rest for 15 minutes.
        • Roll the dough into an 18-inch square. Use the scraper to lift the dough and add flour underneath to avoid the dough sticking.
        • Brush excess flour off the top of the dough, trim any uneven edges with a pastry cutter, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
        • Neatly fold over the unbuttered right third of the dough using the pastry scraper to loosen it if it sticks, brush off any excess flour, then fold over the left third. Starting from the top, pat down the packet with your hand to release air bubbles, then pinch the edges closed. Brush off any excess flour.
        • Turn the dough packet 90 degrees to the left so the fold is facing you. Lift the packet and flour the work surface. Once again roll out to an 18-inch square, then dot and spread the left two-thirds of the dough with one-third of the butter, and fold the dough as in steps 4 and 5.
        • For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface.
        • Using the spatula as an aid, lift the edge closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.
        • Now make the custard. In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. Set aside.
        • Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F.  Do not stir.
        • Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
        • Remove the cinnamon stick then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture through a sieve into a bowl, cover with plastic wrap, and set aside.
        • Assemble and bake the pastries
        • Heat the oven to 550°F for at least one hour.  Remove the pastry from the refrigerator and roll it gently back and forth on lightly floured work surface until it’s about an inch in diameter and 15 inches long. Cut it into 1.25-inch pieces. Place the dough pieces cut-side down into each of the the 12 cups of the 12-cup muffin pan. Let the dough pieces soften several minutes until they become soft and pliable.
        • Dip your thumbs into the water, then press straight down into the middle of the dough piece. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
        • Fill each cup 3/4 full with the slightly warm custard. Bake the tarts until the edges of the dough are brown, about 10-12 minutes.  If the tarts are not browning as much as you would like place them under a broiler for just a brief minute.
        • Remove from the oven and allow the tarts to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Repeat the steps with the remaining dough and custard mix.
        • You can sprinkle the tarts generously with powdered sugar, then cinnamon before serving but it is optional.

        Notes

        Be sure to take note of the chill time a minimum of 2 hours is required and better if you can leave it overnight. 
        Try to remove as much flour as possible when working with the dough. The tart will get a bit tough otherwise.
        Make certain to preheat your oven for at least one hour before baking.

        Nutrition

        Calories: 174kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 33mg | Potassium: 35mg | Sugar: 11g | Vitamin A: 320IU | Calcium: 25mg | Iron: 0.7mg

        Filed Under: Dessert, Portugal, Recipes

        Polish Papal Cream Cake (Kremowka Papieska)

        October 18, 2018 By Darlene at International Cuisine

        Polish Papal cake is a lovely pastry that is a creamy custard that is in between two pieces of puff pastry.  It is topped with powdered sugar.  This polish treat was called Kremowka and the name was changed to Kkremówka papieska (kreh-MOOF-kah pah-PYESS-kah) when it was learned that Pope John Paul II loved it!

        a polish cake called papal cake

        So Poland’s most famous citizen was born Karol Jozef Wojtyła, who later became the cardinal of Kraków and then Pope John Paul II and now St. Pope John Paul II. In his youth he used to stop by a high school friends fathers bakery and came to love this dessert.  In fact it is said that for graduation from high school Karol had a Kremowka eating contest in which he 18 of them but did not win the contest.

        This Polish Papal cake is similar to a French Napoleon and is pretty quick to make although you need to watch it closely as the creamy custard can get lumpy in a hurry.  I did not perfect it, but the slightly lumpy texture did not take away from the deliciousness of this dish one bit.

        There are many choices for desserts as the poles love their sweets from gingerbread called Piernik sweet cakes to cakes made from cheese, to pound cake. They also make wonderful chocolate.  I chose this one because I figure if this was good enough for the Pope it is good enough for me…….. A heavenly bite indeed!

        Do you like the way I sprinkled the powdered sugar?  I wanted to pay homage to the beloved Pope.

        Did you know that St. John Paul the II is recognized as helping to end communism in his native Poland and eventually all of Europe. He also significantly improved the Catholic church’s relations with Judaism, Islam and others.  He was the second longest serving pope in Modern history and was the first non-Italian pope since the early 16th century.  If you would like to learn more about his native land be sure to check out “Our Journey to Poland” plus get some more delicious Polish recipes.

        Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

        a polish cake called papal cake
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        4.22 from 14 votes

        Polish Papal Cake (Kremowka Papieska)

        Polish papal cake is a light and creamy custard that lies between two pieces of puff pastry.  Said to be St. Pope John Paul's favorite.
        Course Dessert
        Cuisine Polish
        Prep Time 30 minutes
        Cook Time 30 minutes
        Refrigerate 1 hour
        Total Time 1 hour
        Servings 4
        Calories 684kcal
        Author Darlene at International Cuisine

        Ingredients

        Ingredients:

          For the dough:

          • 1 sheet puff pastry dough thawed

          For the Pastry Cream:

          • 2 cups milk
          • 3/4 cup sugar
          • 1 teaspoon vanilla
          • Pinch salt
          • 5 tablespoons cornstarch
          • 6 large egg yolks beaten
          • Garnish: confectioners' sugar​

          Instructions

          Instructions:

          • Heat oven to 400 F.

          Prepare the Puff Pastry

          • Roll out the piece of puff pastry slightly to blend the seam lines, keeping it 1/4-inch thick, keeping the rectangle shape, then cut in half. One will be the top, the other the bottom.
          • Poke the puff pastry with a fork many times and put it on a cookie sheet. Cover with parchment paper and put another cookie sheet on top. The idea is you don't want the puff pastry to puff.
          • Bake 15 minutes, remove top cookie sheet and parchment paper.
          • Replace rack and continue to bake until golden and crispy throughout, about 15 more minutes. Cool completely. Watch closely so it does not burn.

          Make the Pastry Cream

          • While the puff pastry is baking, make the pastry cream. If you like a thick layer of filling, double the recipe,
          • In a medium saucepan, bring milk, sugar, vanilla, salt, cornstarch, and egg yolks to a boil, stirring constantly with a wire whisk.
          • Reduce heat slightly and continue to boil 1 minute, stirring constantly making sure to get the very bottom of the pan.
          • Take the pan off the heat and immediately place it into an ice-water bath. if you have lumps, you can try to strain it through a sieve into a heatproof bowl set in ice water.
          • Do not chill the pastry cream. It will be poured hot over the baked puff pastry.

          Assemble the Kremówka

          • Using a 13x9-inch pan as a container, place one layer of cooked puff pastry on the bottom of the pan.
          • Pour the pastry cream over it, and place the second layer of cooked puff pastry.
          • Refrigerate until set (about an hour).
          • Dust with confectioners' sugar.

          Nutrition

          Calories: 684kcal | Carbohydrates: 81g | Protein: 12g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 305mg | Sodium: 219mg | Potassium: 227mg | Fiber: 1g | Sugar: 44g | Vitamin A: 585IU | Calcium: 179mg | Iron: 2.4mg

           

           

           

          Filed Under: Dessert, Poland, Recipes

          Ube Ice Cream (Purple Yam Ice Cream)

          September 27, 2018 By Darlene at International Cuisine

          Ube Ice Cream is a staple in the Philippines.  Ube pronounced OO-bay, is a purple yam.  This is an ingredient that is showing up in all sorts of recipes lately.  The flavor is a nutty and is a gorgeous color that varies from very deep purple to lavender. The size and where the yam is grown completely affects the flavor.  The larger ones are much sweeter than the smaller ones, and they come in an array of colors of purple to nearly white.

          Ube made into an ice cream can be done with or without a machine.  I used my ice cream maker that is part of my kitchen aid and it works beautifully.

          two big scoops of lavender ube ice creamUbe is a resistant starch that is loaded with nutrition. It can be mashed, pureed or baked like a regular sweet potato but it is often used to make sweet treats like ice cream, puddings, frostings, even doughnuts and pop tarts.  It is also made into a  jam called halaya.  The ube ice cream is also used in the famous halo-halo dessert.

          This recipe is completely plant paradox friendly so I hope you enjoy this beautiful and satisfying creamy ube ice cream.

          Did you know that the Philippines is known to have the world’s best sweet mangoes?  Be sure to check out “Our Journey to the Philippines” if you would like to learn more about this beautiful archipelago with the some of the friendliest people on the planet.

          Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

          Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

          two big scoops of lavender ube ice cream
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          4.8 from 5 votes

          Ube Ice Cream

          A beautiful and delicious ice cream made from purple yams called ube.  A plant paradox friendly recipe!
          Course Dessert
          Cuisine Filipino
          Prep Time 20 minutes
          Cook Time 30 minutes
          freezing time 6 hours
          Total Time 50 minutes
          Servings 4
          Calories 257kcal
          Author Darlene at International Cuisine

          Ingredients

          Ingredients

          • 1 1/2 cups coconut milk full-fat
          • 1 tbsp Tapioca starch
          • 1/4 cup maple syrup or yacon syrup
          • 1/2 cup purple sweet potato puree
          • 2 tsp vanilla extract
          • 1 Tbsp alcohol such as vodka or gin

          Instructions

          • Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
          • Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
          • Stir in the vanilla and alcohol.
          • Pour into a container and chill overnight.

          Instructions for using an ice cream maker

          • Once the mixture is chilled, you simply add it to your ice cream maker, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 3 hours.

          Instructions without using an ice cream maker

          • If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
          • Otherwise, you will need to whisk the mixture well before freezing it and repeat every hour or so it does not become icy.

          Nutrition

          Calories: 257kcal | Carbohydrates: 21g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 22mg | Potassium: 288mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2359IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg

          Filed Under: Dessert, Philippines, Plant Paradox Friendly, Recipes, Vegetarian

          Peruvian Suspiro De Limena (Caramel Meringue Parfait)

          September 13, 2018 By Darlene at International Cuisine

          Peruvian Suspiro de Limena is a sweet caramel meringue parfait that literally means the “sigh of a Lima lady”.  I think that pretty much sums up how delicious this dessert is.  Made with sweetened condensed milk and evaporated milk it is an easy recipe to make.  Cooking them over low heat makes the milks turn a lovely caramel color.

          Peruivan suspiro de limena a caramel parfait in glasses.

          This Peruvian Suspiro de Limena recipe dates all the way back to the middle of the nineteenth century in Lima, Peru.  The first known record of it was actually called Manjar Real del Peru or the Royal Delight of Peru.  The dessert comes from a base of manjar blano which is the Peruvian name of the beloved dulce de leche in other parts of South America. Originally this was introduced by the Spanish as blancmange, a dish with a history dating back to the middle ages.   The meringue portion was also brought to Peru by the Spaniards.  It is the Peruvians who come up with these fusions of ingredients that make it world renown.

          This dish can be found all over Peru but is especially popular in Lima.  The inventor of the dish was developed by the wife of  poet Joes Galvez.  Galvez gave it the name Suspiro de Limena because he said it is sweet and light, like a woman’s sigh.

          This dish keeps well in the refrigerator so is easy to make ahead of time for your Peruvian feast. I hope you make it and please let me know if you loved it as much as I did.  After all who doesn’t love dulce de leche!

          Did you know that the largest flying bird on earth can be found in Peru?  It is the Giant Andean Condor.  Find out more about this amazing country and get more authentic Peruvian recipes be sure to check out “Our Journey to Peru“.

          Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

          Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

          Peruivan suspiro de limena a caramel parfait in glasses.
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          4.48 from 21 votes

          Peruvian Suspiro de Limena (Caramel Meringue Parfait)

          Peruvian Suspiro de Limena literally translated means the sigh of a Lima lady.  I think that pretty much sums it up!
          Course Dessert
          Cuisine Peruvian
          Prep Time 10 minutes
          Cook Time 50 minutes
          Total Time 1 hour
          Servings 4
          Calories 268kcal
          Author Darlene at International Cuisine

          Ingredients

          • 1 12 oz can evaporated milk
          • 1 14 oz can sweetened condensed milk
          • 3 eggs
          • 1 cup sugar
          • 1/4 cup port wine
          • 2 Tablespoons water
          • 1/2 Tablespoon Cinnamon, ground

          Instructions

          Instructions:

          • In a heavy saucepan cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color, (about 30 - 40 minutes). Take off the heat.
          • Separate the egg whites from the yolks, and use a wire beater to beat the egg yolks in a bowl. Add a couple of Tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan and mix carefully and reserve. Peruvians call this manjar blanco.
          • In another saucepan mix the sugar, port wine and water. Make it boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
          • Meanwhile, beat the egg whites with an electric beater at high speed until soft peaks form. For the whites to grow perfectly, they must have no trace of yolk, and the bowl must be dry and clean.
          • Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
          • Pour the cooked milk mixture (manjar blanco) in individual cups or a larger container, cover with meringue in a decorative fashion, and dust with ground cinnamon.
          • Serve at room temperature or cold from the refrigerator.

          Nutrition

          Calories: 268kcal | Carbohydrates: 53g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 49mg | Potassium: 59mg | Sugar: 51g | Vitamin A: 180IU | Calcium: 28mg | Iron: 0.7mg

          Filed Under: Dessert, Peru, Recipes

          Paraguayan Crema (A Creamy Custard)

          August 30, 2018 By Darlene at International Cuisine

          Paraguayan crema is a super easy delectable dessert from Paraguay.  It is perfect to enjoy with terere their national drink of tea. This custard is creamy made with typical ingredients like eggs, milk and sugar but also has a hint of lemon and topped with either cinnamon or nutmeg.  We absolutely loved crema as the dessert for our International Cuisine meal.  I think you will love it too.

          a dish of Paraguayan creamy custard sprinkled with cinnamon

          Desserts or sweets in Paraguay come in many forms, whether it is a sweet jam made from guava, a dessert made from papaya and served with caramel, or the numerous variations that are made with rice, corn or squash…. there are many loved desserts in Paraguay.  Paraguayan crema was listed as a favorite so that is why I chose it. I am so happy I did.  I loved it and I hope you do too.

          Did you know that houses in Paraguay have no doorbells?  To announce your arrival you simply clap your hands.  Windows are always open to let the breeze in, so you will be heard.  Be sure to take a gift when you visit, like a Paraguayan crema for instance.  If you would like to learn more about this little known country of Paraguay, be sure to check out “Our Journey to Paraguay”,  You will also find more authentic Paraguayan recipes you are sure to love.

          Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

          Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

          a dish of Paraguayan creamy custard sprinkled with cinnamon
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          4.12 from 18 votes

          Paraguayan Crema

          Paraguayan crema is a delectable little dessert that is creamy with a hint of lemon and cinnamon.  We loved it!
          Course Dessert
          Cuisine Paraguayan
          Prep Time 5 minutes
          Cook Time 20 minutes
          refrigeration time 1 hour
          Total Time 25 minutes
          Servings 4
          Calories 335kcal
          Author Darlene at International Cuisine

          Ingredients

          • 4 cups Milk
          • 4 Egg yolks
          • 4 Tablespoons Cornstarch heaping
          • 8 Tablespoons Sugar heaping
          • 1 zest Lemon
          • 1 Tablespoon Cinnamon garnish

          Instructions

          • Mix all the ingredients into a pot and cook over medium low heat until it begins to thicken.
            A pot of thickened crema
          • Remove from the heat and pour into ramekins.
          • Store covered in refrigerator until ready to use.
          • Before serving sprinkle with cinnamon to garnish

          Nutrition

          Calories: 335kcal | Carbohydrates: 45g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 219mg | Sodium: 114mg | Potassium: 341mg | Fiber: 1g | Sugar: 36g | Vitamin A: 655IU | Calcium: 319mg | Iron: 0.7mg

           

           

          Filed Under: Dessert, Paraguay, Recipes

          Saksak (A Papau New Guinea Sago Pearl and Banana Dumpling)

          August 9, 2018 By Darlene at International Cuisine

          Saksak, is what this unusual dessert is called in Papua New Guinea.  Sago pearls turn translucent with banana pieces while steamed in banana leaf. Sago pearls are similar to tapioca pearls and if you can’t find sago pearls you can certainly substitute tapioca.  It has an almost jelly like texture when it is cooked and makes for a delicious bite when drenched in a bit of coconut milk.

          saksak a sago pearl and banana dumpling served on a banana leaf in coconut milk One trick that I learned while researching this recipe was how you can soften a banana leaf by simply running it over a flame.  It turns it bright green and makes it easy to fold these little morsels into the packets with out the banana leaf cracking.  The recipe for saksak is really simple to make.  I used my steamer basket to steam the dumplings and they came out great.  You just cook the saksak until translucent.  This recipe is not too sweet but made a lovely end to our Papua New Guinean meal.  Sago is very popular in the cuisine there, especially in the lowland areas.  Sago is actually a starch that is extracted from the spongy center or pit of various tropical palm stems. It is high is calories but has many nutritional benefits.

          Did you know that some tribes in Papua New Guinea practiced cannibalism?  If you would like to learn more be sure to check out “Our Journey to Papua New Guinea.”

          Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

          saksak a sago pearl and banana dumpling served on a banana leaf in coconut milk
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          4.38 from 8 votes

          Saksak (A Papua New Guinea Dessert Recipe)

          This dish called saksak is made with sago pearls and bananas.  It is easy to make and made for a perfect ending to our Papua New Guinean meal.
          Course Dessert
          Cuisine Papua New Guinean
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Servings 4
          Calories 512kcal
          Author Darlene at International Cuisine

          Ingredients

          • 1 large banana leaf cut into 8-10 inch squares
          • 2 cups sago pearls
          • 2 bananas chopped
          • 2 Tbsp sugar or to taste
          • 1 can coconut milk

          Instructions

          • put the 2 cups of sago pearls (or tapioca pearls) into a bowl.  Cover with water and then using your hand drain the water.  This will leave a little bit of water in the bottom of the bowl.
          • Add in the bananas and sugar.  Mix all together.
          • run the banana leaf squares over a flame until it turns bright green, this helps it from cracking or breaking while making the dumpling packets. 
          • Put about 1/4 cup of the mixture into the banana leaf and fold up like a package.  Continue until the mixture is all used up.
          • In a large pot fill with water and bring to a boil, place the packets in a steamer basket above the boiling water and cover.  Cook for about 20 minutes or until the dumplings are translucent. 
          • Once cooked place the dumplings in the refrigerator to cool.
          • When ready to serve, warm up the coconut milk on the stove and serve the dumplings with the warm coconut milk.  Please note: the banana leaves are NOT edible, they are just used as a vessel to cook the dumplings.

          Nutrition

          Calories: 512kcal | Carbohydrates: 81g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 114mg | Potassium: 421mg | Fiber: 6g | Sugar: 13g | Vitamin A: 40IU | Vitamin C: 8.9mg | Calcium: 20mg | Iron: 3.3mg

          Filed Under: Dessert, Papua New Guinea, Recipes

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          Welcome to International Cuisine

          Hello my name is Darlene and thank you for stopping by!

          I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

          I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

          Our Mission

          To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

          Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

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