BLACK RUSSIAN CAKE I
This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat.
Provided by Rory Kate
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
- Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 68.1 g, Cholesterol 62.9 mg, Fat 25.3 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 504.2 mg, Sugar 50.2 g
BLACK RUSSIAN BROWNIES
These brownies pack a little punch and a ton of chocolaty goodness. :)
Provided by Maven Argyle
Categories Chocolate
Number Of Ingredients 12
Steps:
- 1. Line bottom of 13x9" baking pan with waxed paper.
- 2. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat. Combine eggs, sugar and vanilla in large bowl; beat well. Stir in cooled chocolate mixture, Kahlua and vodka.
- 3. Combine flour, salt and baking powder; add to chocolate mixture and stir until blended. Add pecans.
- 4. Spread in prepared pan. Bake in 350 oven just until toothpick inserted in conter comes out clean, about 25 minutes.
- 5. DO NOT OVERBAKE.
- 6. Cool in pan on wire rack.
- 7. Cut into bars.
- 8. Sprinkle with powdered sugar, if desired. Makes about 30 brownies.
JAMAICAN BLACK CAKE
Steps:
- Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
- Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
- In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
- Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
- Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.
BLACK RUSSIAN COCKTAIL
The black Russian gets its name from the use of the quintessential Russian spirit, vodka, and the darkness the drink has from the addition of coffee liqueur.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Combine vodka and coffee liqueur in an old-fashioned glass. Add ice and stir well.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 8.4 g, Fat 0.1 g, Sodium 9.9 mg, Sugar 8.4 g
BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE)
This beloved rum soaked fruit cake is rich, perfectly spiced, and decadent. You'll find yourself having a little piece each day until it's gone!
Provided by Alica
Time 1h30m
Number Of Ingredients 27
Steps:
- Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
- If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
- Preheat oven to 275 or 300 degrees F.
- Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.
- Bring eggs and butter to room temperature.
- Crack eggs into a separate bowl one at a time, Remove little white membrane from each egg (optional). Beat in zests, vanilla, almond, and mixed essence. Set aside.
- In a separate bowl, mix all dry ingredients. Set aside.
- In deep mixing bowl or stand mixer, cream butter and sugar until pale. Add eggs a little at a time. Blend well.
- Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending.
- Add flour mixture a little at a time- fold in with a spatula. Add 1 tbsp burnt sugar at a time until desired color is achieved. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. Mix well.
- Pour batter into lined cake pans.
- Bake anywhere from 275-300 degrees F for 80-90 minutes. When cake come out of oven, pour alcohol mixture on top. When cool, cover cake with plastic wrap. Flavor is best after a few days.
BLACK RUSSIAN
Here are no-fuss black Russians that are smooth as silk. Perfect for those who aren't sure what they want. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 3
Steps:
- Place ice in a rocks glass. Pour the vodka and Kahlua into the glass.
Nutrition Facts : Calories 170 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
15 TRADITIONAL RUSSIAN DESSERTS (+GURIYEV PORRIDGE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 33m
Number Of Ingredients 9
Steps:
- Make the milk skins.
- Cook the semolina until thickened.
- Add in the poppy seeds and sugar.
- Serve with desired toppings.
Nutrition Facts : Calories 274 kcal, ServingSize 1 serving
TRADITIONAL BLACK RUSSIAN BUNDT CAKE
Friends and family always request this cake at potlucks and dinners. It's a very easy cake to make and kids love it as well as adults! Recipe from InterCourses: An Aphrodisiac Cookbook.
Provided by Grace Lynn
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl.
- Beat for 4 minutes until quite smooth.
- Pour into a greased 12-cup tube or bundt pan.
- Bake for 50 minutes.
- Remove from the pan and invert onto a serving plate.
- Punch holes throughout the cake with a skewer.
- Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao.
- Mix well and spoon over the warm cake.
Nutrition Facts : Calories 510.2, Fat 26.8, SaturatedFat 4.4, Cholesterol 62, Sodium 487.5, Carbohydrate 56.9, Fiber 1.3, Sugar 40.1, Protein 4.9
BLACK RUSSIAN CAKE
Make and share this Black Russian Cake recipe from Food.com.
Provided by TLizSkinn
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat one to 350.
- Spray bundt pan with cooking spray.
- Combine all the cake ingredients and beat 4 minutes.
- Pour into bundt pan.
- Bake 60-70 minutes.
- Cool in pan until cake is just barely warm.
- Invert onto plate.
- Poke hole in warm cake with straw or wooden spoon.
- Mix glaze ingredients; stir to dissolve sugar.
- Pour over cake.
- Sprinkle heavily with powdered sugar before serving.
BLACK RUSSIAN BUNDT CAKE
I'd poke larger (then fork size) holes in this cake since it is a bundt, so more glaze soaks into the cake.
Provided by Charlotte J
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Grease and flour 12-cup Bundt pan.
- Preheat oven to 350 degrees.
- In large bowl, combine cake mix, sugar, pudding mix, oil, eggs, vodka, Kahlua and water.
- Mix at low speed for 1 minute.
- Beat 4 minutes more at medium speed.
- Pour into pan.
- Bake until toothpick inserted in center comes out dry, 60 to 70 minutes.
- Let cake cool in pan for 10 minutes then take out of pan.
- Meanwhile, prepare glaze by mixing powdered sugar with 1/4 cup Kahlua.
- Put cake on wire rack or cake plate.
- Poke holes in cake with fork and slowly pour glaze over cake.
Nutrition Facts : Calories 6293.3, Fat 299.3, SaturatedFat 44.4, Cholesterol 665.2, Sodium 6148.7, Carbohydrate 785.9, Fiber 11.9, Sugar 566.7, Protein 49.3
15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)
These traditional Russian recipes are easy to make and packed with flavor! From soups to salads to pies, Russian cuisine brings a unique twist to your weekly menu!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Russian dish in 30 minutes or less!
Nutrition Facts :
14 TRADITIONAL RUSSIAN DESSERT COLLECTION
Looking for authentic Russian desserts? From cakes to fudge to crepes, these easy recipes will end your meal with a Russian twist.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 14
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Russian delicacy in 30 minutes or less!
Nutrition Facts :
BLACK RUSSIAN BUNDT CAKE
Make and share this Black Russian Bundt Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in large mixing bowl; add 1/4 cup of the liqueur and beat at low speed for 1 minute. increase the speed to medium and beat for 4 more minutes.
- Pour the batter into a greased and floured 12 cup bundt pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes, then invert into a serving plate.
- Combine the remaining liqueur and 1/2 cup of powdered sugar, stirring until smooth. Prick the warm cake at 1-inch intervals with a long skewer.
- Brush the mixture over the top and sides of cake.
- Sprinkle additional powdered sugar over the cake.
Nutrition Facts : Calories 6046.9, Fat 300.2, SaturatedFat 44.2, Cholesterol 856.3, Sodium 5287.9, Carbohydrate 707, Fiber 9.7, Sugar 486.2, Protein 50.5
BLACK FOREST CAKE
Black Forest Cake is a fluffy chocolate sponge cake with a delicious homemade cherry filling and whipped cream. A flavorful and beautiful German dessert! PLEASE READ THE POST BEFORE STARTING TO BAKE, IT HAS ALL MY TIPS AND TRICKS.
Provided by Julia Foerster
Categories Baking
Time 2h30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (180 degrees C) and line the bottom of an 8-inch springform pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on high speed until stiff peaks form, about 8 minutes. Transfer to a large bowl and set aside.
- In the bowl of the stand mixer (no need to clean the bowl) fitted with the paddle attachment, combine egg yolks, remaining 1/2 cup sugar, and vanilla extract. Beat at medium speed until thick and creamy. The mixture will change color from yellow to a paler color. Add egg yolk mixture to the egg white mixture and carefully fold it in with a spatula, DON'T stir the mixture.
- Combine all-purpose flour, baking powder, cornstarch, and cocoa powder. Sieve over the egg mixture and fold in carefully until combined.
- Transfer to the springform pan and smooth top with a silicone spatula. Bake for 25 minutes or until a skewer interested in the center comes out clean with only a few crumbs attached.
- Remove the ring of the springform pan and carefully turn cake onto a parchment paper-lined cooling rack, peel of parchment paper from the bottom and let cool completely.
- When the cake is cooled completely use a serrated bread knife to cut the cake into three even layers.
- To make the cherry filling, remove 4 Tbsp of cherry juice from 1 cup of cherry juice and combine it in a small bowl with the cornstarch and sugar. Bring the remaining cherry juice in a small saucepan to a simmer, remove from the heat and whisk in the cornstarch mixture. Bring back to a simmer while whisking constantly until it starts to thicken. Whisk in the cherries and remove from heat. Add about half of the kirsch to the cherries or leave it out. Let cool for 5-10 minutes.
- To make the whipped cream, beat 4 cups of heavy cream (depending on your mixer you might have to whip the cream in two batchein the bowl of a stand mixer fitted with the whisk attachment at high speed until soft peaks form. Then add 1/2 cup powdered sugar and beat until stiff peaks form, about 2-3 minutes longer. The whipped cream should be very stiff and spreadable but be careful not to over-whip it. Refrigerate whipped cream until ready to assemble.
- To assemble the cake, put the cake layer that was the top before on a platter. Put the springform ring (or use a cake ring around it to make it easier to assemble the cake. Drizzle some kirsch or cherry juice over the cake, then top with half of the cherry mixture leaving a 1-inch border. Top with about 1/4 of the whipped cream, smoothing it out with a spatula.
- Top with the middle cake layer and repeat drizzling with liquid, topping with cherries and cream. Put third cake layer on top (smooth side up). Set aside about ¾ cup of cream for decoration. Spread 1/3 of the remaining whipped cream on top, then remove springform ring and spread remaining cream with a spatula around the sides of the cake until completely covered in whipped cream.
- Decorate sides of the cake with grated chocolate. Pipe 16 swirls of whipped cream on top and garnish middle of the cake with remaining coarse chocolate. Put a cherry on each cream swirl and refrigerate cake until serving.
Nutrition Facts : Calories 421 kcal, Carbohydrate 40 g, Protein 5 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 133 mg, Sodium 47 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
BLACK RUSSIAN CAKE
I received this recipe from a friend and have made it often. I've never met anyone who didn't like it!
Provided by Jenni K
Categories Cocktails
Time 55m
Number Of Ingredients 11
Steps:
- 1. Mix all cake ingredients very well with a mixer.
- 2. Pour into a well sprayed bundt pan.
- 3. Bake at 350, 45-60 minutes, until a toothpick inserted comes out clean. Cool 10 minutes.
- 4. Invert onto a serving plate. Using a toothpick, poke holes all over the cake (the holes won't end up showing)
- 5. With a small wire wisk, mix glaze ingredients until smooth. Spoon evenly over cake, and let cool completely.
BLACK RUSSIAN CAKE
Make and share this Black Russian Cake recipe from Food.com.
Time 1h5m
Yield 1 bundt cake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat one to 350.
- Spray bundt pan with cooking spray.
- Combine all the cake ingredients and beat 4 minutes.
- Pour into bundt pan.
- Bake 60-70 minutes.
- Cool in pan until cake is just barely warm.
- Invert onto plate.
- Poke hole in warm cake with straw or wooden spoon.
- Mix glaze ingredients; stir to dissolve sugar.
- Pour over cake.
- Sprinkle heavily with powdered sugar before serving.
Nutrition Facts : Calories 461, Carbohydrate 47.7, Cholesterol 71.4, Fat 25.1, Fiber 0.8, Protein 4.2, SaturatedFat 4, Sodium 429.5, Sugar 29.5
BLACK RUSSIAN CAKE
Make and share this Black Russian Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients and mix well.
- Pour into a greased and floured 10 inch tube pan.
- bake at 350 for 55-60 minutes.
- Glaze with 1 cup powdered sugar and enough kahlua to drizzle over cake.
Nutrition Facts : Calories 6313.2, Fat 339.1, SaturatedFat 47.5, Cholesterol 856.5, Sodium 4970.6, Carbohydrate 673, Fiber 11, Sugar 483.3, Protein 53.4
More about "black russian cake food"
10 MOUTHWATERING RUSSIAN CAKES YOU NEED TO TRY - RUSSIA …
From rbth.com
Author Anna SorokinaPublished 2022-01-14
- Ptichye Moloko (Bird’s milk) The name of this cake has nothing in common with its ingredients. The thick soufflé covered with dark chocolate is one of Russia’s most beloved treats!
- Napoleon. According to legend, Napoleon cake was invented to honor 100 years since the victory against the French army in 1812. This multi-layer cake with pastry cream is the first choice for a holiday feast in Russia.
- Polyot (Flight) The Polyot cake was a favorite during the USSR, but the story of its appearance is a mystery. Nevertheless, its tender meringue foundation and amazing buttercream are almost unparalleled when it comes to taste and indulgence.
- Medovik (Honey cake) The sweet history of honey cake (medovik is from “med” – honey) begins in the early 19th century in the kitchen of Emperor Alexander I. His wife, Empress Elizabeth, couldn’t stand honey - any dish made with it drove her mad.
- Praga (Prague) The chocolatiest cake in Russia - hands down. The Praga was developed by the same confectioners from the Praga restaurant responsible for the Ptichye Moloko cake in the 1970s, and it symbolizes the pinnacle of Soviet glamor and luxury.
- Moskva (Moscow) This new cake was developed in 2015 and has become a culinary symbol of Moscow. The dessert won its title after more than 200,000 people voted for it.
- Muraveynik (Anthill) The name of this cake means an “anthill” because of its shape. This is a quick pudding that could be made from ingredients found in every Soviet kitchen.
- Skazka (Fairy tale) Numerous festive cakes in Russia are in the shape of a log. Skazka is a delicious biscuit cake soaked in orange liqueur or cognac.
- Pancho. This cake was developed in recent years by Russian confectionery company Fili Baker. It’s based on the different recipes gathered from Russian housewives.
- Leningradsky. Leningrad, the Soviet name for St. Petersburg, is the homeland of Russia’s desserts. Like this Leningradsky cake, made up of several layers of shortcrust pastry and cream, and decorated with creamy flowers and chocolate.
WHITE RUSSIAN WITH KAHLUA RECIPE - HOMEMADE FOOD …
From homemadefoodjunkie.com
Reviews 7Calories 540 per servingCategory Cocktails
TOP 32 RUSSIAN DESSERTS: FROM PLAIN TASTY TO FINGER LICKIN ...
From rbth.com
- Ptichye Moloko (Bird’s Milk) The pinnacle of culinary art and the favorite cake of Russians of all ages since 1978. It consists of two layers of delicate sponge cake, two layers of airy milk soufflé, and a thin glaze of night-dark chocolate.
- Prague cake. One of the main desserts in the Soviet Union, Prague cake was created by confectioners at Moscow’s legendary Prague Restaurant. The cake consists of three chocolate wafers soaked in apricot jam, chocolate cream based on condensed milk, and a thick layer of chocolate glaze.
- Medovik cake. If you’ve resisted that lunch break till now, well done. The Top 3 opens with the sweetest of sweeties: Medovik or honey cake. Whichever way you slice it (quite literally), honey-based layers of pastry with honey cream is probably going to be on the sweet side.
- Smetannik cake. Anything with smetana is an instant hit in Russia, so a cake based on the stuff couldn't lose. There are several varieties with added nuts, jam or cocoa, but the main ingredient is always fresh smetana.
- Napoleon cake. A veritable army of puff pastry layers soaked in tender cream—this dessert was chosen for the imperial table in 1912 in honor of the centenary of Russia’s victory over Napoleon Bonaparte, hence the name.
- Charlotte pie. What could be easier than a sponge cake made of flour, eggs and sugar stuffed with apple slices? Literally a trifle! This dessert is usually baked in late August, when kitchen gardens are bursting with goodies.
- Kartoshka cake. An easy-to-make cake from scraps of biscuits or pieces of cookies. Simply mix the base with butter, condensed milk and cocoa.
- Cottage cheese bars. Soviet children were often told that it was ice cream to stop them from eating cold stuff. In any case, glazed c ottage cheese bars are much better!
- Moscow cake. If Leningrad (St. Petersburg) has its own cake, so too must Moscow. This "custom-built" dessert was presented to the city by Moscow confectioners in September 2015 to mark Moscow City Day.
- Leningrad cake. Several layers of crispy pastry, chocolate cream with cognac and LOTS of nuts—that’s the recipe for real Leningrad cake, according to a state regulation issued in 1960 (don’t argue).
11 MOUTHWATERING RUSSIAN CAKES YOU SHOULD TRY - …
KAHLUA CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (3)Total Time 2 hrsServings 16Calories 508 per serving
BLACK RUSSIAN CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 2 hrsServings 16
15 TRADITIONAL MEALS THAT REMIND RUSSIANS OF HOME
10 BEST RUSSIAN CAKE RECIPES - YUMMLY
THE BEST QUALITY MEAT AND RUSSIAN COLD CUTS FROM …
From russianfoodusa.com
RUSSIAN SLICE (AKA TIPSY CAKE) - FEAST GLORIOUS FEAST
From feastgloriousfeast.com
Ratings 12Category DessertCuisine BritishTotal Time 1 hr
- Melt 50g Dark Chocolate in the microwave and leave to cool a little. Or melt it in a small pan on the hob.
THE PERFECT BLACK RUSSIAN COCKTAIL! - DRINK LIVELY
From drinklively.com
Category CocktailCalories 235 per servingTotal Time 3 mins
AMAZON.COM: BLACK RUSSIAN CAKE : GROCERY & GOURMET FOOD
From amazon.com
Brand Dessert.Net CafeItem Weight 4.25 PoundsFlavor Black Russian CakeProduct Dimensions 4.72 x 1.97 x 4.72 inches
RUSSIAN BLACK BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (80)Calories 112 per servingTotal Time 3 hrs
THE 8 MOST DELICIOUS RUSSIAN DESSERTS - CULTURE TRIP
BLACK RUSSIAN CAKE I RECIPE - FOOD NEWS
From foodnewsnews.com
BLACK RUSSIAN CAKE - MODESTO BEE
From modbee.com
BLACK RUSSIAN CAKE - THE UNIVERSAL EXPERIENCE OF FOOD WITH ...
From lovefoodlifealchemy.com
DUNCAN HINES KAHLUA CAKE - RECIPES | COOKS.COM
From cooks.com
COOKING WITH AMY: A FOOD BLOG: BLACK RUSSIAN BUNDT CAKE RECIPE
From cookingwithamy.blogspot.com
RECIPE: BLACK RUSSIAN CAKE WITH KAHLUA GLAZE (USING CAKE ...
From recipelink.com
RECIPE FOR KALUA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUY WHEAT BREAD, RYE BREAD, BLACK BREAD AND SPELT WHOLE ...
From russianfoodusa.com
40 BEST CAKE RECIPES FROM SCRATCH - OUR MOST BAKED CAKES ...
From southernliving.com
BLACK RUSSIAN | FOOD NETWORK
From foodnetwork.com
BLACK AND WHITE RUSSIAN CAKE RECIPE RECIPES ALL YOU NEED ...
From stevehacks.com
15 TRADITIONAL RUSSIAN FOODS YOU MUST TRY - TRIPSAVVY
From tripsavvy.com
SIMPLE RECIPES: BLACK RUSSIAN CAKE - FOOD NEWS
From foodnewsnews.com
FOOD & DESSERTS RECIPES: BLACK RUSSIAN CAKE
From helenedessertsrecipes.blogspot.com
10 MOST POPULAR RUSSIAN DESSERTS - TASTEATLAS
From tasteatlas.com
KAHLUA : SUBSTITUTES, INGREDIENTS, EQUIVALENTS - GOURMETSLEUTH
From gourmetsleuth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love