Ukrainian Black and White Sheet Cake (Chorno-bilyi korzh)

by olga

Servings:

INGREDIENTS

3 3/4 cups all purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
9 ounces butter
4 extra large eggs (separated)
4 ounces baker's chocolate

1 cup rose preserve or other dense preserve
zest of 1 lemon
1 tablespoon lemon juice
2 cups finely chopped walnuts
1 cup powdered sugar

INSTRUCTIONS

Combine flour, sugar, and baking powder, and cut in butter as for pastry dough. Separate eggs and add yolks to dough, mixing lightly.

Divide dough into 3 parts, one slightly smaller than the others. Grate bitter-sweet or semi-sweet chocolate and mix with one of the larger parts of dough. Chill all dough, wrapped in plastic, 4 hours or overnight.

Cover bottom of baking sheet pan 9x13 with well-buttered wax paper or parchment paper.

Grate lemon zest and squeeze juice. Using a chilled hand grater, coarsely grate the two white portions of dough, KEEPING THEM SEPARATE.

Refrigerate the smaller portion and spread one of the larger grated portion in the baking pan.

Grate the chocolate dough and spread over the white layer. Spread the preserve by spoonfuls and sprinkle with 1 cup chopped walnuts and lemon zest.

Whip egg whites lightly, add 1/2 cup powdered sugar (icing), and beat until stiff. Fold in lemon juice. Spread over preserves and nuts. Cover with remaining grated white dough. Mix remaining walnuts and powdered sugar and sprinkle over top. Bake in preheated 350 degrees F. oven for about 1 hour or until done. Cool, wrap in foil, and refrigerate. (Do not cut until set.)

Cut into 1 inch by 2 inch slices. They look elegant served in colored paper baking cups on a silver platter.

CHEF COMMENTS

The cake consists of two white layers and one of dark chocolate. It looks very elegant and requires less preparation than the usual tortes.

Traditional Ukrainian Cookery

Tagged: cake, ukrainian add tags

Have you made it? What'd you think?

Log in to review this recipe.