The solozhenick is a traditional Ukrainian dessert made of eggs and cream. There are different variants of solozhenick with varied stuffing from jam to poppy-seed. The cherry solozhenik boasts slightly sour taste so the sweet-teeth can add more sugar.
Egg 5 pieces
Dairy butter 0.5 glass
Sugar 250 g
Cream 10% 125 ml
Flour 200 g
Cherries (fresh/chilled) 400 g
Lemon zest to taste
Vanilla powder 10 g
Cinnamon 1 pinchs
Potato starch 1 pinchs
Stages of cooking
Separate the egg whites from egg yolks; put the whites in fridge. Grind the yolks with 125g of sugar until white. Sieve the flour and slowly combine it with egg yolks.
Melt the butter, and slowly pour it into batter. Add the cream, lemon zest and vanilla sugar. Stir until fully combined. The batter should be liquid. Set aside the batter to sit for 30 mins.
Divide the whites into two equal parts. Put the one half into fridge; whip the other and carefully stir it through the batter straight before baking.
Fry pancakes without butter. The pancakes could be either thick or thin – it depends on cooker’s taste. However the pancakes must be cooked through.
Rinse, drain and deseed the cherries. Add the 100g of sugar, potato starch, set aside for 20-30 mins until they give juice.
Place cherries with juice and potato starch over low heat until thicken. As a result, the cherries kissel will be made. Put aside from heat and cool.
Put the pancakes one on one, alternating the pancakes with cherries. Sprinkle the cherry layer with sugar and cinnamon. Poke the pancakes with a fork in several places so it will soak in better. Don’t put the cherries one the top.
Whip the remaining part of whites with 50g of sugar. Coat the solozhenik with cream shaping it with a spoon. Put it into oven preheated to 200C. Bake until golden. The cream should cover with crust, but should be airy and tender inside.
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