Recipes Archives - Fine Art photography, fine art photo prints, canvas, wall art, macro photography, Spain

Old-Fashioned Senator Cake with Meringue & Cream

Elena Sullivan — Fri, 05 Sep 2025 19:31:36 +0000

I love cooking and baking, and this passion really started to grow for me about two years ago, not long after I moved to the US. I’ve noticed that when I’m especially stressed at work (~~yep, creative work can be stressful too!)~~, I find myself wanting to cook or bake something a little more complex during those quiet afternoon hours. It usually takes more time, but that also means I feel absolutely over the moon with every single bite. I think it’s some kind of funny reaction from my nervous system, it just finds a special kind of relaxation in baking, especially.

There’s something magical about the whole process: measuring, mixing, waiting. It forces me to slow down. Maybe it’s the rhythm of baking that helps me reset, or maybe it’s just the joy of creating something delicious with my own hands. I love that moment when the kitchen starts to smell like vanilla, butter, and sugar. It feels like HOME.

So, as you can imagine, I spend quite a bit of time online browsing different recipes, always on the lookout for something new to try whenever that “cooking or baking urge” kicks in.

The recipe I’m sharing with you today “Tort Starinniy” is one I stumbled upon on YouTube. It was described as a “long-forgotten recipe,” which instantly intrigued me enough to give it a shot. You won’t regret spending 2.5 hours in the kitchen for this one.

The result is soft and crunchy at the same time, mildly sweet, melt-in-your-mouth good. Pure delight!

Old-Fashioned Senator Cake with Meringue & Cream

Ingredients

For the meringue layers:

4 egg whites (separate from yolks)
150 g (1 ½ cups) walnuts
2 tbsp starch (cornstarch or potato starch)
150 g (¾ cup) sugar

For the shortcrust pastry:

200 g (1 ⅔ cups) flour
100 g (7 tbsp) butter, room temperature
2 egg yolks (save 2 more for cream)
2 tbsp sugar
½ tsp salt
½ tsp baking powder
1 tsp vanilla sugar or extract
2 tbsp sour cream (any fat content)

For the custard cream:

500 ml (2 cups) milk
2 egg yolks
100 g (½ cup) sugar
2 tbsp starch (cornstarch)
1 tsp vanilla sugar or extract
200 g (¾ cup + 2 tbsp) butter, room temperature

For decoration:

Crumbs from baked dough scraps
Small pieces of meringue

Instructions

Step 1. Prepare the meringue

Beat the 4 egg whites until fluffy and stable.
Gradually add sugar in 2–3 additions, beating until stiff peaks form (about 7–8 minutes).
Chop walnuts finely with a knife (do not use a rolling pin or meat grinder). Mix with starch.
Gently fold nuts and starch into the whipped egg whites.
Using teaspoons, place small portions of the mixture on a baking sheet lined with parchment paper.
Bake at 110 °C (230 °F) for 70–80 minutes until dry and crisp.

Step 2. Make the shortcrust pastry

Mix flour with butter until crumbly.
Using measuring teaspoons Add vanilla, baking powder, sugar, and salt.
Add 2 egg yolks and sour cream. Knead into a soft elastic dough.
Wrap and refrigerate for 20–30 minutes.

Step 3. Cook the custard cream

Mix milk, sugar, and 2 egg yolks in a saucepan.
In a separate bowl, dissolve starch in a little milk.
Add starch mixture to the main mixture and cook over medium heat, stirring constantly.
Add vanilla. Remove from heat once bubbles appear.
Cover with plastic wrap in contact and cool completely.
Beat butter until white and fluffy. Gradually add cooled custard, spoon by spoon, and beat until smooth.

Step 4. Bake the shortcrust layers

Divide dough into 2 parts. Roll each into a circle about 23 cm (9 in) in diameter and 5 mm thick.
Place on parchment paper. Cut neatly (using a lid if needed).
Bake at 180 °C (355 °F) until golden brown. Approximentely 5-8 min.
Bake leftover scraps as well they’ll be used for decoration.

Step 5. Assemble the cake

Place the first shortcrust layer on a plate. Spread generously with cream.
Place pieces of meringue on top, filling gaps with small pieces. Cover with cream.
Place the second shortcrust layer on top. Repeat: cream → meringue → cream.
Cover the top and sides of the cake with the remaining cream.
Decorate with crumbs from the baked scraps and broken pieces of meringue.

Step 6. Let it rest

Allow the cake to stand for at least 6–8 hours, ideally overnight, so it soaks and develops flavor.

The result: a tall (over 10 cm / 4 in), layered cake with crispy meringue, tender shortcrust pastry, and creamy filling.

Maybe it won’t turn out picture-perfect on the first try, but the important thing is that it tastes amazing and makes the whole house smell like comfort.

All images in this article were taken by Elena Sullivan, ArsVie Photo Studio and are protected by copyright. If you are interested in using any of the them, please contact me for permission. Thank you for understanding!

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Easy and Healthy Oatmeal Matcha Tea Pancakes

Elena Sullivan — Thu, 23 Jan 2025 00:11:20 +0000

Stop right here! Yes, you read that correctly. Once you discover this recipe, you’ll be hooked—for all the right reasons. These easy and healthy matcha tea pancakes are not only simple to whip up, but they also come out irresistibly delicious every single time.

Oatmeal matcha tea pancakes are perfect for a lazy Saturday breakfast with the family or a cozy morning meal for two, these pancakes achieve the perfect balance between indulgent and wholesome. What makes them even better? They’re practically foolproof. Just pour the batter onto the skillet, and they naturally form perfect round shapes that look straight out of a food blog.

So, grab your whisk, brew a cup of tea (or coffee), and let’s dive into this delightful breakfast treat. These matcha pancakes are the essence of a perfect morning, not just breakfast.

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Easy and Healthy Oatmeal Matcha Tea Pancakes

I came across this recipe on the back of the Instant Match Tea package from Matchalicious, and to my surprise, it wasn’t just good—it was amazing. I wasn’t expecting much from a quick back-of-the-package recipe, but these pancakes completely exceeded my expectations. They turned out fluffy, flavorful, and so easy to make.

Don’t forget to add some fresh fruits like blueberries, bananas, or raspberries to take these pancakes to the next level. The choice is entirely yours—pick your favorites to add a burst of flavor and a pop of color that makes your breakfast even more delightful.

Ingredients:

2 teaspoons Instant Matcha or Sweetened Matcha
2 eggs
2 ripe bananas
½ cup milk (or milk alternative)
1 teaspoon vanilla extract
1½ cups rolled oats
2 teaspoons baking powder
½ teaspoon cinnamon
Pinch of salt

Blend Ingredients: Combine all ingredients in a high-speed blender. Blend until the batter is smooth and free of clumps.
Rest Batter: Let the mixture sit for 5-10 minutes to achieve optimal fluffiness.
Prepare Skillet: Heat a skillet over medium heat. Once hot, pour the batter onto the skillet to form pancakes.
Cook Pancakes: Cook each side until golden brown spots appear, indicating they’re ready to flip.
Serve: Plate the pancakes and serve hot. Drizzle with maple syrup or honey, and add fruits or other toppings as desired.

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Cranberry Orange Muffins Recipe

Elena Sullivan — Sat, 28 Dec 2024 03:04:45 +0000

There’s something magical about the combination of tart cranberries and zesty orange, especially when baked into warm, fluffy muffins. These Cranberry Orange Muffins with a sweet, crumbly streusel topping are a personal favorite, perfect for cozy mornings or as a delightful treat to share.

In this article, I’ll guide you through my go-to recipe, which is simple to make yet bursting with flavor.

Cranberry Orange Muffins Recipe

Main Ingredients:

Produce

1 1/2 cups Cranberries
1 tbsp Flour-to toss the cranberries
1 tbsp Zest, orange

Refrigerated

1 Egg, large

Baking & Spices

1 3/4 tsp Baking powder
1/2 tsp Cinnamon
1 2/3 cup Flour
3/4 cup Granulated sugar
1/4 tsp Salt

Oils & Vinegars

1/4 cup Canola oil

Drinks

2 tbsp Orange juice, freshly squeezed

Dairy

1/4 cup Butter, unsalted
1/3 cup Greek yogurt

Baking brings comfort and joy, from the simple act of mixing ingredients to the warm, sweet aroma that fills the kitchen. These Cranberry Orange Muffins with Streusel Topping are a favorite in my home, not only because they taste fabulous but because making them is so enjoyable.

The tart cranberries and bright orange zest create flavor in every bite, and the crumbly streusel topping adds just the right sweetness. Baking these muffins feels like an act of care, whether for loved ones or just as a treat for myself.

I’m excited to share this simple Cranberry Orange Muffins recipe with you so you can enjoy the same baking pleasure and delicious results!

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How to bake Cranberry Orange Muffins

Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Place in the fridge until ready to use.
To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
In a medium bowl, whisk together egg, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow).
Fold wet ingredients into dry ingredients and whisk everything together.
In a small bowl, sprinkle 1 ¼ cup cranberries with 1-2 tablespoons flour and toss them until all berries are coated with a thin layer of flour and then fold them really gently in the batter.
Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover generously with streusel topping. Stick a few cranberry halves on each muffin.
Place them in the oven and reduce the heat to 375F; bake for about 18-20 minutes or until the toothpick inserted in the center comes out clean.

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Recipes Archives - Fine Art photography, fine art photo prints, canvas, wall art, macro photography, Spain

Old-Fashioned Senator Cake with Meringue & Cream

Old-Fashioned Senator Cake with Meringue & Cream

Ingredients

Instructions

Easy and Healthy Oatmeal Matcha Tea Pancakes

Easy and Healthy Oatmeal Matcha Tea Pancakes

Ingredients:

Peony Dreams III

Peony Dreams II

Peony Dreams I

Cranberry Orange Muffins Recipe

Cranberry Orange Muffins Recipe

Main Ingredients:

Produce

Refrigerated

Baking & Spices

Oils & Vinegars

Drinks

Dairy

How to bake Cranberry Orange Muffins

Peony Dreams III

Peony Dreams II

Peony Dreams I