*new* Baltic cheese cake with rhubarb (9 slices)
There are versions of this cake across the whole of Eastern-Europe. This is a lush, yet not too sweet cake which has 4 layers: the crumbly base, the curd cheese centre, the layer of rhubarb on top and the crumble like finish.
The cake is a fitting finale to your garden party or with Ivan chai in the afternoon.
The recipe (and the pic) is from our dear friend Pille of Nami-Nami.
9 good size slices.
How to store:
In the fridge for up to 5 days. You can freeze the cake on the day when you receive it, tightly wrapped, for 1 month.
How to eat:
At room temperature is best - take out of the fridge 1-2 hours before you want to enjoy it.
You can heat up in the oven (180C or 160C fan-assisted) for 10 mins.
organic flour, caster sugar, butter, eggs, tvorog, sour cream, rhubarb, cinnamon, baking powder.
Allergens: gluten, milk.