Chocolate Cream Karpatka

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Chocolate Cream:

  • 2-1/4 cups milk
  • 2 tsp vanilla
  • Heat until comes to a boil
  • In the meantime, in a large bowl, mis
  • 3 egg yolks
  • 1 egg
  • 2 tbsps cocoa
  • 1/2 cups sugar
  • 2-1/2 tbsps cornstarch
  • 1/4 tsp salt

Mix all until well blended.  Then, SLOWLY add some of the milk mixture, whisking constantly- keep adding until all combined.  Put all back in the pot and return to stove.

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Puffed Almond Coffee Cake

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1 cup flour

1/2 cup softened butter

2 tbsps water

Cut the butter into the flour using a pastry blender or a fork. Add the water and using a fork, mix until it forms a dough. Remove, cut in half. Put each half onto an ungreased cookie sheet and flatten with your until it is approximately 12″ x 3″

1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs

In a saucepan, heat the butter and the water to boiling. Remove from heat, stir in almond extract and then add the flour. Using a wooden spoon, quickly blend the mixture. Put it back on the stove and keep stirring for about 30 seconds or until it comes into a ball and does not leave a film in the pan. Remove. Add eggs one at a time using a mixture until well blended.

Spread one half mixture on top of each bottom. Bake at 350 degrees for about an hour until crisp and brown.


Mix 1-1/2 cups confectioners sugar with a 1/2 tsp almond extract. Add about 1-2 tbsps milk. Blend well. If too thick, add drops of milk until it is of drizzling consistency.

Drizzle glaze over cakes and top with slivered almonds.

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