Ukrainian version of cheesecake made from quark/farmer cheese (tvorog) and covered with chocolate glaze. Lviv is a city in western Ukraine – cultural capital and museum. People here loves coffee and there is many café with cakes and pastries.
This recipe adapted from book of famous Ukrainian pastry chef – Daria Tsvek (general circulation publications is about five million copies!). There is some variation for this cake – some adds mashed potato in dough, some bake sirnik with chocolate streusel, some add raisins or dried apricots. I made light version without fruit additions.
I started using groats for salads not long ago. In Russia we eat our grains, mostly, very plain – with some salt and butter. Or in soups. Most popular – grechka (buckwheat, kasha), less – perlovka (pearl barley).
For most people (especially men) barley means tasteless army or pioneer camp food (it has nickname: “shrapnel”), as well as canned semi-meat food “Tourist’s breakfast”. The problem is in the special rules – the groats should be soaked for a long time (at least 12 hours) and had a long cooking (about 1-2 hours) – that usually omitted, and barley became very hard to chew.
Today, for fast meals I use quick cooking barley and rice cooker. Always great result.
No-bake cake with simply layers of chocolate-vanilla-caramel ice-cream (from Good Humor) and vanilla ice-cream sandwiches (from Klondike); bordered with Kitkat cookies (dark chocolate and cookies-n-cream) and topped with fresh strawberries and blueberries. It was birthday cake for our 9-years old, who loves ice-cream (who doesn’t?).