Old Riga Cake
10 servings
60 minutes
The 'Old Riga' pastry is a refined delicacy of Latvian cuisine, infused with the spirit of ancient traditions. Its airy dough, made from milk, butter, and eggs, transforms into delicate golden 'roses' that adorn festive tables and cozy tea gatherings. The filling of creamy frosting and soft cottage cheese gives the pastries a velvety texture and a slight tang that harmonizes with the sweetness of powdered sugar. This dessert conveys the warmth of home and its aroma can transport you to the narrow streets of Riga filled with coffee scents and sweet aftertastes. The presentation of the pastry emphasizes its sophistication, while its light flavor makes it a wonderful complement to a cup of fragrant tea or coffee.
1
Pour water and milk into a saucepan, add butter, and place it on the heat.
- Water: 0.5 glass
- Milk: 0.5 glass
- Butter: 120 g
2
At this time, we mix flour with salt and sugar. Once the butter has melted in the milk and water, we add the flour. We mix thoroughly (without removing from heat) until we get a thick, homogeneous dough that easily comes away from the sides of the pot. Then, while mixing with a mixer, we add eggs (both whites and yolks) to the dough. The result will be a dough that is not too thick, resembling cream.
- Wheat flour: 200 g
- Salt: pinch
- Sugar: pinch
- Chicken egg: 4 pieces
3
Now cover the baking tray with parchment paper and shape 'roses' from the dough on it (at some distance from each other, the dough will rise noticeably) using a piping bag. Place the tray in an oven preheated to 220 degrees for 10 minutes. After this time, lower the temperature to 190 degrees and continue baking for another 15-20 minutes.
4
When the pastries are covered with a dense golden crust, we take them out of the oven and cut off the 'cap' from each (not completely, just halfway). We let them cool.
5
At this time, we prepare the cream. We blend the cottage cheese (non-sour and without lumps) in a blender and add 2 tablespoons of powdered sugar, mixing thoroughly. We whip the cream with a mixer. It's best to place an empty saucepan in the freezer beforehand to make it icy; this helps whip the cream better. When the cream thickens, we add the remaining powdered sugar and then the cottage cheese. We place the mixture in the refrigerator for about 10 minutes.
- Cottage cheese: 400 g
- Powdered sugar: 8 tablespoons
- Cream 35%: 150 ml
- Powdered sugar: 8 tablespoons
6
Put the cream in a pastry bag and fill the pastries. Now you can sprinkle them with powdered sugar and serve.
- Powdered sugar: 8 tablespoons