Let's talk about Draugystės Pyragas, a true Lithuanian gem that's all about bringing people together. This Farmer's Cheese Cake is a go-to for special occasions, but don't let that fool you—it's whipped up with some pretty simple ingredients. Imagine the magic of creamy farmer's cheese meeting the sweetness of your favorite flavors, all wrapped up in a cake that screams 'let's celebrate.' Whether it's a big family gathering or just because, this cake is all about sharing the love, bite by delicious bite.
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Draugystes Pyragas: What Is This Lithuanian Cake?
Draugystės pyragas, which translates to "Friendship Cake," is a traditional Lithuanian cake known for its rich, multi-layered texture and taste, symbolizing the deep bonds of friendship. It is a unique dessert, often made with layers of buttery crust, interlaced with jam and farmer's cheese fillings.
The cake is celebrated for its communal aspect, typically prepared and shared among friends or family, highlighting the importance of relationships and togetherness in Lithuanian culture.
Making Draugystės pyragas can be a little time-consuming, but its delicious result and the joy of sharing it with loved ones make it a cherished tradition. Plus, it keeps well for up to 4 days, making it a perfect make-ahead cake!
Equipment Needed
You will need:
- 24x24cm (9.5in) baking sheet with at least 5cm rims: or you can use any other baking dish, like a round springform pan or brownie pan, but make sure the area is about the same.
- Baking parchment paper.
- A large bowl.
- Electric handheld mixer.
- Offset spatula or rubber spatula.
- Rolling Pin.
- Plastic wrap.
- Pastry brush.
Ingredients and Substitutes
- unsalted butter: softened. If you can, use European-style butter that is higher in fat. But don't worry if you cannot get it, as we typically use 82% butter in Lithuania.
- white sugar: white granulated sugar or caster sugar (superfine sugar).
- egg: large or extra large.
- sour cream: can be replaced with creme fraiche or full-fat Greek yogurt.
- all-purpose flour: also known as plain flour in the UK.
- baking powder: not to be confused with baking soda.
- a pinch of salt.
For Farmer Cheese Cake Filling
- farmer cheese: full- or half-hat.
- white sugar: Lithuanian farmer's cheese cake is not overly sweet, so adjust the amount of sugar if you like things sweeter.
- eggs: we used large eggs.
- vanilla extract: or vanilla bean paste.
- all-purpose flour.
- egg whites: keep egg yolks for egg wash!
- jam: we used cherry jam. Make sure it's a set jam, rather than an overly runny jam.
Variations & Extras To Try Next Time:
- Grate some lemon zest (or orange zest) into your farmer cheese filling.
- Try Drugystes Pyragas with blueberry or plum jam!
- Make homemade farmer's cheese (recipe here).
A Note on Farmer Cheese
In Lithuania, the term for Farmers Cheese is Varske, a cornerstone of the nation's culinary traditions. This cheese bears a resemblance to quark cheese or cottage cheese, albeit with a drier texture.
It enjoys popularity across Eastern Europe as well, known as Tvorog in Russia and Twaróg in Poland, among others. Varske is primarily utilized in the creation of scrumptious baked goods like cakes, sweet cheese buns (like Lithuanian Pastries: Grietiniečiai (Sour Cream Pastries)), and farmer's cheese cookies. Additionally, it's a favored breakfast item, often served with a touch of sour cream and a dash of sugar (Lithuanian Farmer's Cheese Breakfast recipe here).
There are generally three varieties of Farmer’s cheese available in Lithuania: extra light (0.5-1%), half-fat (9%), and full-fat (18%). For baking or crafting sweet delicacies, such as the beloved Farmers Cheese Roll Cake, it's advisable to opt for the 9%+ fat content varske.
Varske or twarog can typically be found in any Eastern European grocery store. If you are in the UK, you can also find it large grocery stores, like Sainsbury's, Morrisons and Tesco.
Have a look at more farmer's cheese recipes below:
Step-By-Step Method
Step 1: Make The Pastry
- Preheat the oven to 180C (360F). Line a 24x24cm (9.5 in) baking tray with parchment paper.
- In a large mixing bowl, add the softened butter and sugar. Using a handheld electric mixer, mix until soft and fluffy. Add the egg and beat again until incorporated. Then add the sour cream and mix until fully combined.
- In a separate medium bowl, mix the flour with baking powder and a pinch of salt.
- Add the dry ingredients to the butter mixture and briefly knead to form a ball of dough (do not overwork the dough).
- Divide the dough into two parts: ⅓ and ⅔ of the dough. Flatten and warp the smaller piece in a sheet of plastic food wrap and place it in the fridge.
- Press the larger dough ball into the prepared baking tray, making an even base for the cake. Prick the base with a fork and place it in the oven for 15 minutes. Once baked, let it cool down a little at room temperature.
Step 2: Make The Creamy Filling
- In the meantime, make the farmer cheese filling. Add the farmer cheese, sugar, eggs, vanilla and flour into a large bowl, and beat it with an electric hand mixer until the mixture is smooth and cohesive (it may take 3-5 minutes).
- In a separate bowl, beat the egg white to stiff peaks. Then fold the egg whites into the farmer cheese mixture gently, aiming to keep the mixture light and airy.
Step 3: Assemble & Bake
- Spread the jam all over the baked pastry base. Then spread the farmers cheese mixture on top and even it out with a small offset spatula.
- Roll the remaining pastry to the shape of your baking tray, and gently cover the farmer cheese filling with it, tucking the edges in gently.
- Brush the beaten egg yolk on top of the pastry, and using a fork, draw the lines to decorate the top (see photos below).
- Bake the farmer's cheese cake for 40 minutes. It should feel firm and the top should be golden brown.
- Take Draugystes Pyragas out of the oven and that the cake cool down in the tin. Once cooled, slice the finished cake into squares, and serve.
Storage & Making Ahead
I find that this Lithuanian farmer's cheese cake tastes better the next day, so you are best to make it about 24 hours before you intend to serve it. Once it's cooked down to room temperature, wrap the whole baking tray in plastic wrap or a clean tea towel and leave it in a cool dry place or fridge.
Any leftover slices can be stored in an airtight container in the fridge for 3-4 days. Unfortunately, this Lithuanian Cake does not freeze particularly well.
How To Serve Draugystes Pyragas?
Typically, Draugystes Pyragas is served alongside a cup of tea or coffee, as a delicious treat or a midmorning snack, but if you're looking to serve it as a dessert at a slightly fancier setting there are a few things you can do:
- dust the tops of the farmer cheese squares with powdered sugar
- add some fresh berries (ideally ones that would mirror the flavour of the jam in your Draugsytes Pyragas).
- serve it with a side of ice cream or whipped heavy cream.
More Lithuanian Dessert Recipes
Have jam left over? Make Lithuanian Jam Filled Sugar Cookies! Have farmer's cheese? Make my favorite: Lithuanian Apple Cheesecake Crumble! For a no-fuss Lithuanian Cake, try our Orange Loaf Cake! And if you're in the middle of the plum season, this Lithuanian Plum Cake With Streusel Topping is simply the best!
Lithuanian Farmer Cheese Cake Recipe (Draugystės Pyragas)
Equipment
- 24x24cm (9.5in) baking tray
- Baking Parchment Paper
- Electric Handheld Mixer
- Rolling Pin
- Pastry brush
Ingredients
- 150 g (5.3 oz) unsalted butter softened
- 100 g (½ cup) white sugar
- 1 egg large
- 1.5 tablespoon sour cream
- 300 g (2¼ cup + 2 tbsp) all-purpose flour
- ½ teaspoon baking powder
- a pinch of salt
For Farmer Cheese Cake Filling
- 300 g (10.5 oz) farmer cheese full- or half-hat
- 50 g (¼ cup) white sugar
- 2 eggs large
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 egg whites
- 180 g (⅔ cup) jam or fruit preserve blueberry, cherry or plum are best
For Egg Wash
- 1 egg yolk
Instructions
- Preheat the oven to 180 C. Line a 24x24cm baking tray with parchment paper.
Pastry:
- In a large mixing bowl, add the softened butter and sugar. Using a handheld electric mixer, mix until soft and fluffy. Add the egg and beat again until incorporated. Then add the sour cream and mix until fully combined.
- In a separate bowl, mix the flour with baking powder and a pinch of salt.
- Add the dry ingredients into the butter mixture and briefly need to form a ball of dough (do not overwork the dough).
- Divide the dough into into two parts: ⅓ and ⅔ of the dough. Flatten and warp the smaller piece in a sheet f plastoc wrap and place it in the fridge.
- Press the larger dough ball into the prepared baking tray, making an even base for the cake. Prick the base with a fork and plave it in the oven for 15 minutes. Once baked, let it cool down a little at room temperature.
Filling:
- In the meantime, make the farmer cheese filling. Add the farmer cheese, sugar, eggs, vanilla and flour into a large bowl, and beat it with a handheld electric mixer until the micture is smooth and cohesive (it may take 3-5 minutes. Paruoškite įdarą.
- In a separate bowl, beat the egg white to still peaks. Then fold the egg whites into the faremr cheese mixture gently, aiming keep the mixture light and airy.
Assemble & Bake:
- Spread the jam all over the baked pastry base. Then spread the farmer cheese mixture on top.
- Roll the remaining pastry to the shape of your baking tray, and gently cover the farmer cheese filling with it, tucking the edges in gently.
- Brush the beaten egg yolk on top of the pastry, and using a fork, draw the lines to decorate the top (see photos in the text above).
- Bake the farmer cheese cake for 40 minutes. It should feel firm and the top should be folden brown.
- Take the cake out of the oven and leave it to cook down in the tin. Once cooled, sice it into portions, and serve.
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