September 29, 2008


When i was a kid, my mom and my grandma, and all of my friends' mothers and grandmas, were baking a lot. They were exchanging recipes, they were making lucious desserts with cream, fruits, cheese, nuts, layered, baked on the back of the baking tray or in it, cakes, and everything else you could imagine. Most of the times, especially after the ingredients were rationalized, they had to deal with how to substitute one thing for another, and they still managed to make up recipes for desserts with less or no eggs, less or no butter, but they still came out good.

Now, that i am in their shoes, baking desserts did not come so naturally to me. And i know it will take years to be at least half the bakers they are..... I am a little bit scared every time when i make something. I don't think i figured out the magic/ chemistry of the baking, so i am always amazed when something comes out perfect, and i cannot say what went wrong when i fail. That doesn't mean that i am not willing to try, though. Baking desserts or cooking some savory dishes, or whipping up some appetizers, it's still all exciting if my guys or my friends like them.

So, i started shy, looking out for recipes, even collected some of my mom's and my grandma's and i am still waiting to have time to make some of them. I found some recipes that come out perfect every time, they are easy to make and we liked them so much, that i am happy to say i am baking dessert today.

This is one of them, and i found it on Kraftfoods website looking for some dishes for a brunch - Blintz Cake, and made it at least ten times since then. It is very easy to make, never fails, it is fluffy, light and tasty. I added more lemon zest and vanilla to the cheese filling.

Blintz Brunch Cake
2 pkg. (8 oz. each) Cream Cheese, softened ( i use 33% less fat)
1 container (15 oz.) Ricotta Cheese
5 eggs, divided
3/4 cup sugar, divided
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice

1 teaspoon vanilla extract
1 cup flour
1 cup (2 sticks) butter or margarine, melted
1/4 cup milk
1 Tbsp. CALUMET Baking Powder

Preheat oven to 325 F for a glass baking dish and 350 for a metal one.
Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.
Place flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top.
Bake 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if you like it.


Blintzi - prajitura cu branza

pentru coca: 250 gr faina
230 gr unt topit
3 oua
115 gr zahar
1 lingura praf de copt

pentru umplutura:
450 gr urda (ricotta)
2 pachete crema de branza Philadelphia
2 oua vanilie
60 gr zahar
3 linguri zeama de lamaie
1 lingura coaja de lamaie
1 lingurita esenta de vanilie
Se incalzeste cuptorul la 170C (325F) pt. vas de sticla termorezistent sau 180C (350F) pt. vas de metal.
Coca- Se amesteca faina, praful de copt, zaharul si ouale cu mixerul, apoi se adauga treptat untul topit. Iese o compozitie foarte moale, dar o sa vedeti cu nu are nici o problema la copt.
Intr-un castron se amesteca toate ingredientele pentru umplutura si se freaca cu mixerul ca sa se omogenizeze crema Philadelphia. Se pune 1/3 din coca intr-o tava dreptunghiulara unsa cu unt, cam de 30cm X 20cm, apoi umplutura de branza, iar deasupra se toarna uniform cu lingura restul de coca. Se coace 40 de minute.
Se lasa sa se raceasca, se taie felii si se pudreaza cu zahar pudra. Este foarte usor de preparat, extraordinar de pufoasa si fina.

1 comment:

Lola said...

aproape ca o placinta cu branza munteneasca :)
o sa incerc sigur reteta, multumesc