Authentic Lithuanian Šimtalapis Recipe

Ingredients

2 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of butter, at room temperature
1/2 cup of granulated sugar
4 large eggs
1 teaspoon of vanilla extract
1 cup of milk
1 cup of heavy cream
1/2 cup of confectioners' sugar for dusting

Steps and instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, mix together the flour, baking powder, and salt. Set this mixture aside.
In a large bowl, beat the butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
Beat in the eggs, one at a time, making sure each is thoroughly incorporated before adding the next. Stir in the vanilla extract.
Gradually mix in the flour mixture alternating with milk, beginning and ending with the flour mixture. Stir until just smooth.
Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the cream topping. In a large bowl, whip the heavy cream until soft peaks form. Gradually add confectioners' sugar, continuing to beat until the cream holds stiff peaks.
Once the cake is done and has cooled slightly, spread the whipped cream topping evenly over the cake. Dust with additional confectioners' sugar if desired.
Serve the Šimtalapis at room temperature for the best flavor.

Tools for making

Mixing bowls - You will need at least two mixing bowls, one for the dry ingredients and one for the wet ingredients.
Electric mixer - An electric mixer will make it easier to beat the butter and sugar together until light and fluffy.
9x13 inch baking pan - This rectangular baking pan will be used to bake the Šimtalapis cake.
Spatula - A spatula will help you mix the ingredients and scrape the sides of the bowl.
Whisk - A whisk will be used to combine the dry ingredients and to whip the heavy cream for the topping.
Toothpick - You will need a toothpick to test the doneness of the cake by inserting it into the center.
Sifter or sieve - A sifter or sieve can be used to sift the dry ingredients to ensure they are free of lumps.
Cooling rack - A cooling rack will help the cake cool evenly and prevent it from becoming soggy.
Measuring cups and spoons - You will need measuring cups and spoons to accurately measure out the ingredients.
Confectioners' sugar shaker - A confectioners' sugar shaker can be used to dust the finished cake with powdered sugar.

Recipe variations

Use a different type of flour such as whole wheat flour or almond flour for a healthier alternative.
Add a teaspoon of cinnamon or other spices to the batter for a hint of flavor.
Replace the butter with coconut oil or vegetable oil for a dairy-free version.
Add grated lemon or orange zest to the batter for a citrusy twist.
Top the cake with fresh berries or sliced fruits for a fruity variation.
Add chopped nuts such as walnuts or almonds to the batter for added texture.
Create a chocolate version by adding cocoa powder to the flour mixture and folding in chocolate chips.
Make it gluten-free by using a gluten-free flour blend and ensuring all other ingredients are gluten-free.
For a twist, spread a layer of fruit jam or preserves between the cake and cream topping.
Create a savory version by omitting the sugar and adding herbs, cheese, and vegetables to the batter.

Recipe overview

Enjoy a taste of Lithuania with this traditional Šimtalapis cake recipe. This comforting, homely cake is perfect for a cozy afternoon tea or a family gathering. Šimtalapis is a delightful vanilla-flavored cake topped with a layer of whipped cream and dusted with confectioners' sugar for a touch of sweetness. Despite its simplicity, the cake is rich, moist, and packed full of flavor. Preparing Šimtalapis is straightforward and doesn't require any complex baking techniques, making it an ideal recipe for bakers of all levels. You're sure to impress your guests with this Lithuanian culinary delight. Enjoy!

Common questions

Can I use a different type of flour? You can try using a different type of flour, such as whole wheat flour or a gluten-free flour blend, but it may affect the texture and taste of the cake.
Can I use a different type of sugar? Yes, you can use a different type of granulated sugar, like brown sugar or coconut sugar, but it will alter the flavor of the cake slightly.
Can I use a different type of milk? Yes, you can use different types of milk, such as almond milk or soy milk, but it may affect the overall taste and texture of the cake.
Can I make the cream topping ahead of time? Yes, you can make the cream topping ahead of time and store it in the refrigerator. However, it's best to whip the cream right before serving to ensure it stays fluffy and fresh.
How should I store the leftover cake? You should store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Can I freeze the cake? Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months.

Serving dishes and utensils

Baking Pan - A 9x13 inch baking pan is needed to bake the Šimtalapis cake.
Mixing Bowls - A medium bowl is needed to mix the dry ingredients, and a large bowl is needed to mix the wet ingredients.
Whisk - A whisk is essential for beating the butter, sugar, and eggs together until light and fluffy.
Spatula - A spatula is helpful for scraping down the sides of the bowl and ensuring all ingredients are fully incorporated.
Electric Mixer - An electric mixer can be used to beat the butter and sugar together more efficiently, but it is optional.
Toothpick - A toothpick is used to check the doneness of the cake by inserting it into the center.
Whisk - A whisk is used to whip the heavy cream for the topping until soft peaks form.
Sifter - A sifter can be used to dust confectioners' sugar over the finished cake for a decorative touch.

Origin stories

Šimtalapis, or "Lithuanian Honey Cake," has a special place in the culinary heritage of Lithuania. Originating in the 19th century, this dish is known for its distinct layers and rich, creamy taste. It is traditionally baked during holiday seasons or special occasions. The recipe has been passed down through generations, with each family adding their own twist. Interestingly, the name 'Šimtalapis' translates to 'hundred leaves,' hinting at the numerous layers of this delightful cake. It's thought to symbolize the many layers of life and the sweetness that pervades it. Today, Šimtalapis stands as a testament to the endurance and resilience of traditional Lithuanian baking, making it a beloved staple in the Baltic nation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.