Estonian dessert Kräsupea (Curly head)
7 servings
120 minutes
The Estonian dessert Kräsupea (Curly Head) is a cozy and delicate treat that surprises with its layers and harmony of flavors. Its name hints at a chaotic yet delightful texture created by a combination of soft cake, refreshing cherries, and velvety sour cream. A thick chocolate glaze completes this flavor extravaganza, adding depth and sophistication to the dessert. Historically, this dessert is associated with a homely atmosphere and the simplicity of Estonian cuisine, where natural and accessible ingredients turn into true culinary masterpieces. It is often served in clear compotes to showcase the beautiful layers that create an aesthetic and appetizing look. This dessert is perfect for cozy evenings when you want to indulge in something special yet simple to prepare.
1
Mix sour cream, sugar, and vanilla sugar well.
- Sour cream 20% fat: 800 g
- Sugar: 100 g
- Vanilla sugar: 1 teaspoon
2
Crumble the cake and place the pieces at the bottom of the bowl.
- Pound cake (loaf cake): 200 g
3
Layer cherries on top.
- Cherry compote: 250 ml
4
Spread a layer of sour cream on the cherries.
- Sour cream 20% fat: 800 g
5
Repeat the layers one more time.
- Cherry compote: 250 ml
- Sour cream 20% fat: 800 g
6
Place pieces of chocolate in a thick-bottomed pot and heat while stirring constantly until the chocolate is completely melted, add butter to melt as well.
- Dark chocolate: 100 g
- Butter: 30 g
7
Remove from heat and add milk and syrup. Let it cool slightly.
- Milk 2.5%: 50 ml
- Cherry syrup: 2 tablespoons
8
Pour the dessert with glaze and keep it in the fridge until serving.
9
You can put it in a large bowl or distribute it in portioned cups, and it's better if the dish is transparent so that the layers are visible.
