Whoa,
you say! This is not the handwriting of my paternal Grandmother, Tatjana! How
can it be one of "Babos Receptai?"
This
recipe was written for me by Tatjana's daughter, Jonė. It's a recipe for
Lithuanian Crumb Cake. Although that treat is ubiquitous in Lithuanian cuisine (the
crumb cake appears at weddings, teas, and fashion shows), my paternal
Grandmother rarely baked it. Tatjana thought her cake, "Babos Pyragas," was much better.
I disagreed, and I was disappointed we had no "family recipe" for the
Crumb Cake. Fortunately, my Dad's twin sister had one.
Here
is how I wrote up the recipe:
Trupininis Pyragas
3-1/2
cups all-purpose flour
3
teaspoons baking powder
1
cup unsalted butter, room temperature
1
cup granulated sugar
1
egg
1
teaspoon vanilla extract
about
1-1/2 cups lingonberry preserves, or other tart jam
Preheat
the oven to 350 degrees and adjust rack to the center position. Preheat a
baking stone for thirty minutes. Butter a 13 x 9 x 2-inch baking pan and dust
it all over with fine, dry breadcrumbs. Shake out excess crumbs. Set the
prepared baking pan in the freezer while you prepare the ingredients.
Sift
together the flour and baking powder and set aside.
In
the large bowl of an electric mixer, cream the butter and sugar thoroughly
until very light in color. Add the egg and the vanilla extract and continue
beating until very smooth. On lowest speed, or using a rubber spatula, gently
fold in the sifted dry ingredients, combining only until the flour disappears.
Reserve
about half (approximately 3 cups) of the dough in a small bowl and set aside.
Press the remainder of the dough into the prepared pan. Spread lingonberry
preserves evenly over the dough. Carefully crumble the remaining reserved dough
over the preserves.
Bake
about 30 to 34 minutes, or until lightly golden. Remove from oven, transfer to
a wire rack, and allow to cool completely on the rack. Store in airtight
container at room temperature.
BONUS!
A
few years after I tweeked this recipe, I started baking it with a
cottage-cheese filling. The cheese version is my favorite; here is
the recipe:
Trupininis
Pyragas su Varškė
Crust:
3-1/2
cups all-purpose flour
3
teaspoons baking powder
1
cup granulated sugar
1
cup (2 sticks) unsalted butter, room temperature
1
egg
1
teaspoon vanilla extract
Filling:
1/2
cup granulated sugar
finely
grated rind of one-half lemon
2
egg yolks
2
tablespoons unsalted butter, at room temperature
1
teaspoon vanilla extract
scant
1/8 teaspoon cinnamon
scant
1/8 teaspoon nutmeg
1-1/2
cups (12 ounces) cottage cheese, drained (measure before draining)
3
tablespoons instant-blending ("Wondra") flour
Preheat
the oven to 350 degrees and adjust rack to the center position. Preheat a
baking stone for thirty minutes. Generously butter and flour a 13 x 9 x 2-inch
baking pan.
For
crust:
Sift together the flour and baking powder and set aside.
In
the large bowl of an electric mixer, cream the butter and sugar thoroughly
until very light in color. Add the egg, vanilla extract, and sour cream;
continue beating until very smooth. On lowest speed, or using a rubber spatula,
gently fold in the sifted dry ingredients, combining only until the flour
disappears. The mixture will (and should) be crumbly.
Reserve
about half (approximately 3 cups) of the dough in a small bowl and set aside.
Press the remainder of the dough into the prepared pan. Place pan in the
freezer while you prepare the filling.
For
filling:
In the workbowl of a food processor, mix together the sugar with the lemon rind
until the rind is finely chopped. Add the egg yolks and beat for about one
minute, until the mixture becomes thick and pale in color. Add the butter,
vanilla extract, cinnamon, and nutmeg. Process until smooth. Add the cottage
cheese and process until the mixture is entirely free of lumps. Add the flour
and process with 2 or 3 on/off pulses.
Spread
the filling over prepared crust. Crumble the reserved half of the dough over
the filling.
Bake
for 30 to 36 minutes, or until the edges begin to brown slightly. Remove from
oven, transfer to a wire rack, and allow to cool completely on the rack. Store
in airtight container at room temperature.