“Zapekanka” (“Baked” in exact translation from Russian) is one of my favorite things to make. It consists primary from farmers’ cheese (“tvorog”), eggs and favorite berries like raisins or dried cranberries. Traditionally it’s a breakfast dish, but on rare occasions when it’s not finished at breakfast time, leftovers make a great snack in the middle of the day or a light dinner.

Made from very light and healthy ingredients, I remember having Zapekanka served frequently in kindergarten. As an adult, I love making it when health conscious friends come to my home for brunch or afternoon tea.

When I make Zapekanka the whole house fills with the aroma of baking, vanilla, and raisins. Anticipation of the slightly firm crust, soft and warm inside, sweetness of raisins and a perfect topping of chilled sour cream with a touch of honey, is great motivation to get up early and make it as a breakfast surprise.

I also think it’s one of the most beautiful dishes to make – golden crust, off-white/light caramel inside, bright golden raisins or burgundy cranberries, topped with snow-white sour cream and a touch of amber colored honey. Cut and served in perfect individually portioned cubes, it’s picture perfect and delicious!

1lb Tvorog – farmers’ cheese (While standing in line at the grocery store, a couple of grandmas told me that Zapekanka turns out best with equal portions of two types of farmers cheese/tvorog – smooth and “chunky”.)

1 Egg (Bring egg to room temperature before baking, to increase “foam ability”)

2 tbs Cream of wheat

½ tsp Vanilla

¼ cup Raisins or dried cranberries

1 tbs Sugar

Toppings:

Sour cream

Honey or jam

Directions:

Warm oven to 400F

Take eggs out of refrigerator and bring to room temperature. Grease and flour a form/pan. In a blender, or with a handheld mixer, beat egg and sugar into a foamy mass. Add farmers’ cheese, cream of wheat and vanilla and mix till evenly combined. At the last minute, add raisins. Pour mixture into prepared form/pan. Bake 45-60 minutes till golden. Let cool, cut into 3 x 3 inch squares, and top with a teaspoon of sour cream and honey.

Well-made Zapekanka is light and fluffy, not overly sweet, and perfectly cooked!

Enjoy every bite!

"Zapekanka" Breakfast Delight a La Russie