• Blintz Cake. Photo: Adi Shilon
    Blintz Cake. Photo: Adi Shilon
  • Karina Ariev. Photo courtesy of the family.
    Karina Ariev. Photo courtesy of the family.
Recipe

Karina Ariev’s Favorite Blintz Cake

Their favorite dish: Karina Ariev is the heart of the house, always taking care of her family. She loves blintzes, Adi Shilon made her a cake

Karina is the heart of the house. She is the one who initiates family activities, takes care of gifts for birthdays and holidays and organizes parties. She is the queen of gifts – always makes her own collages or buys adorable stuffed animals. 19-year-old Karina is obsessive about the tidiness of her room; she decorates it with stickers. Karina studied in the psychology-sociology and language track ​​at the Teddy Kollek High School in Jerusalem. She is an innocent, gentle, warm-hearted girl, who is very proud of her good girl status. When she is released, she will go study psychology. Karina is also very connected to the world of beauty. She can spend hours doing makeup, hair and nails, she even does her older sister’s make-up. Her sister, parents and friends are her first priority.

Karina Ariev joined the army, was trained to monitor and observe the border, and was stationed in Nahal Oz about 9 months ago. On October 7th she was kidnapped by Hamas and taken to Gaza.

That morning she called to say goodbye to her family. Karina told them that there was a raid by terrorists, she asked them family to go in the house, close the windows and stay put. Karina told them that she loved them and texted her sister to say that if she did not survive, that her sister be happy, continue living her life and take care of her parents. “Even in this situation, she was taking care of her family and others,” said her sister, Sasha.

Ingredients for Blintz Cake

For the blintzes:

  • 6 eggs
  • 2½ cups (600 ml) milk
  • 1⅔ cups (400 grams) whipping cream sweetened
  • 2 tablespoons (30 grams) maple syrup or sugar, or honey
  • 1 cup (140 grams) flour (white/spelt/oats/go wild)
  • 2 tablespoons (30 grams) olive oil
  • 1 pinch Salt
  • olive oil for greasing the pan

For the cream:

  • 1 lb 1.6 oz (500 grams) mascarpone
  • 7 oz (200 grams) whipping cream sweetened
  • 1 scant cup (100 grams) confectioner's sugar
  • grated lemon peel from one lemon
  • seasonal fruit sliced (optional)

Instructions

  • 1. In a large bowl, beat the eggs, milk, sugar (or honey/maple), oil and cream well until uniform. Add the flour and salt and beat until there are almost no lumps.

  • 2. Run the batter through a sieve and into another bowl (an important step, don't skip it) and put in the refrigerator for half an hour or overnight. Preferably overnight

  • 3. Heat a nonstick pan with a diameter of 8-9½ inches (20-24 cm) on medium-high heat and grease with a little olive oil.

  • 4. Before use, mix the batter well. Using a ladle, pour about a third of a cup into the hot pan. Move the pan in circular motions so that the batter covers the entire surface and wait a few minutes until the sides of the crepe begin to brown. Using a spatula, gently lift the edges of the crepe from the pan and turn carefully. Wait a few seconds for it to cook a little on the other side and place the crepe on a plate. Don't feel bad if the first few come out poorly- I also put aside the first three crepes every Shabbat. By the way, even when they don't look good, they're still very tasty and will work great in a cake. Continue like this until you use all the batter. Don't forget to mix it each time you get a new ladleful.  

  • 5. If you want a cake, whip all the cream ingredients in a mixer until they form a firm cream.

  • 6. In a pan with a diameter of 8" (20 cm), place 3 crepes in an overlapping manner with a third of each crepe sticking out of the pan as in the video.

  • 7. Spread a spoonful of cream over the surface and dot with fruit, if you want, and cover with another crepe. Continue like this with the rest of the crepes until the cream runs out. If there are any crepes left, you should snack on them until the cake is ready.

  • 8. Place a final crepe on top and fold the third of the crepes from the bottom over it. Press down gently and place on a plate. Put in the fridge for at least three hours.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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