Cielaviņa with Hazelnuts
Latvia's best-loved cake — crisp hazelnut meringue under a dark cocoa cream.
LATVIA · STABURADZE · 1 KG
What it is
Cielaviņa — the wagtail — has been baked by Staburadze in Rīga for decades, and it is the cake most Latvians name first when asked about their own. Layers of egg-white and hazelnut meringue are baked until they crack rather than bend, then set with a rich cocoa Charlotte buttercream and finished in chocolate glaze. Whole hazelnuts and sugar-paste decorations top the cake.
The texture is the point: the meringue stays crisp against the soft cream, so a slice gives way in two stages. Serve it cold, straight from the fridge, and cut thin — a kilogram goes further than it looks. Black coffee or unsweetened tea is the natural partner.
Ingredients
Sugar, hazelnuts 20%, butter, water, chocolate 5% (cocoa butter, reduced-fat cocoa powder, sugar, emulsifier: soya lecithin), sweetened condensed milk, egg mass, wheat flour, reduced-fat cocoa powder, sugar paste, egg white powder, decorating jelly, citric acid, spirit drink (40% vol.).
Per manufacturer — check the pack for the exact list, as the recipe may vary by batch. The cream contains a small amount of alcohol.
Nutrition (per 100 g)
| Energy | 2013 kJ / 482 kcal |
| Fat | 30 g |
| of which saturates | 11 g |
| Carbohydrate | 47 g |
| of which sugars | 41 g |
| Protein | 6.1 g |
| Salt | 0.06 g |
Per manufacturer — actual values on pack.
Allergens & storage
Contains: cereals containing gluten (wheat), milk, eggs, tree nuts (hazelnuts), soya. May contain traces of peanut.
Keep refrigerated at +2 °C to +6 °C — this is a chilled cake. Keep it covered once cut, so the meringue does not soften.
Net weight: 1 kg · Made by: Staburadze, Rīga, Latvia
*Please keep in mind that if you are ordering cake it could be damaged during transportation for which no refund will be issued.
Cut it cold, cut it thin, and give it a minute on the plate.
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