A cake with strips of dough is certainly known to everyone and they can imagine it very well.
However, not everyone has tried its preparation, and the less experienced may find it too laborious.
That’s why we bring you 5 lattice cake recipes that almost everyone can handle.
Try the versions with cottage cheese, jam or apples!
Blueberry pie with lattice
There is nothing better than a pie with fresh seasonal fruit. So when blueberry season begins, try this summer dessert with a perfect buttery crust and delicious blueberry filling with a hint of lemon. It is really delicious!
For the dough:
- 2 + ½ cup plain flour (325 grams)
- 1 tablespoon granulated sugar
- 1 teaspoon of salt
- 1 cup butter, cold and cut into pieces
- 7 tablespoons of ice water
For the filling:
- 6 cups blueberries
- ¼ cup plain flour
- ¼ cup granulated sugar
- 2 tablespoons of lemon juice, freshly squeezed
- 1 teaspoon of lemon zest
- 1 teaspoon ground cinnamon
- 1 beaten egg
- vanilla icecream
- Add the flour, sugar, salt and cubes of butter to the food processor.
- Turn on the pulse switch and blend for 1 minute until the mixture has a breadcrumb-like consistency.
- Add ice water to the mixture.
- Close and continue to pulse for another 1 minute.
- If you press the crumbs together and they hold together, you have it right.
- Transfer the dough (crumbs) to a large ziplock bag and use your hands to squish all the crumbs together to form a nice, smooth ball of dough.
- Split the ball in half to make 2 equal discs.
- Wrap the discs individually in plastic wrap and refrigerate for at least 1 hour.
- Combine blueberries, flour, sugar, lemon juice, lemon zest and cinnamon in a large bowl and mix.
- Put it down.
- Roll out both discs of dough and place between 2 pieces of baking paper.
- Roll each disc into a circle with a diameter of 30 cm.
- Transfer the first circle to a pie tin with a diameter of approx. 23 cm and gently press down while creating a rim.
- Slowly pour the blueberry mixture over the batter and spread it evenly with a spatula.
- Cut the second circle into 10 2.5 cm wide strips.
- Set the rest of the dough aside.
- Place 5 strips of dough on the blueberry filling, evenly spaced about 2.5 cm apart (remember to use longer strips in the middle and shorter strips on the edges).
- Fold the 2nd and 4th strips in half and place the longest strip in the middle, perpendicular to the first 5 strips.
- Place the 2nd and 4th strips back over this long strip.
- Fold the 1st, 3rd and 5th strips in half again and place the slightly shorter strip 2.5 cm away.
- Put the 1st, 3rd and 5th strip back over the shorter strip.
- Continue adding and alternating strips to create a grid.
- For a better understanding, we attach pictures:
- Press the edges together and press down with your fingers so that they hold properly.
- You can place the scraps along the edge and push them into the edges.
- Lightly brush the lattice crust and edges with egg.
- If your oven is not ready at this time, place the pie in the refrigerator to prevent the crust from falling apart (the butter in the dough will melt quickly at room temperature).
- Preheat the oven to 190 degrees Celsius.
- Place the blueberry pie pan in the oven and bake for 50 minutes until the rack is golden brown.
- Let the blueberry pie rest in the tin at room temperature for 1 hour before serving.
- Serve a slice of blueberry pie with a scoop of vanilla ice cream.
Line cake with strawberry jam
A basic lattice cake with strawberry jam that you definitely know and if you don’t, you should because it’s a real treat and it looks great too! Delight your visit with this great dessert.
- 150 g plain flour
- 150 g smooth spelled flour
- 30 g of granulated sugar
- 220 g cold butter cut into cubes
- approx. 60 ml of cold water
- pinch of salt
- 250 g of strawberry jam
- Mix the loose ingredients in a bowl and add the cubed butter and process.
- Gradually add water in parts and make a smooth dough.
- Wrap the elaborate dough in foil and let it harden in the fridge for an hour.
- Set aside about ¼ of the chilled dough, you will shape it into a grid later.
- Roll out the rest on a floured rolling pin to a thickness of approx. 5 mm and transfer to a round mold (smeared with butter), press it in gently with your fingers and cut off the protruding edges.
- Prick the dough with a fork and spread with jam.
- Roll out the remaining dough into a patty.
- Cut the strips and place them diagonally over each other on top of the filling.
- Brush with egg yolk and bake in a preheated oven at 170°C for about 35-40 minutes.
- Allow the cake to cool before cutting.
Discover similar tips
Apple Lattice Cake
A delicious cake with apples and a homemade lattice seems complicated at first glance, but in fact it is quite easy. In combination with salted caramel or vanilla ice cream, you won’t be able to lick your lips!
For the dough:
- 2 cups plain flour plus extra for flouring
- 1 teaspoon of powdered sugar
- 1/2 teaspoon of salt
- 200 g of cold cubed butter
- 3 to 4 tablespoons of ice water
- whipping cream and sugar for sprinkling, optional
For the filling:
- 7 to 8 apples
- 1/4 cup cane sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon nutmeg
- Mix the flour, sugar and salt in a large bowl.
- Rub the cold cube of butter into the flour with your fingers so that the mixture resembles coarse breadcrumbs with a few larger pieces of butter.
- Add 3 tablespoons of ice water and make a dough.
- It will be soft and a little wet, so add a little more flour if needed.
- Add the 4th tablespoon of water only if absolutely necessary.
- Shape the dough into a ball, place it on a large piece of foil and form a 2cm thick disc.
- Wrap tightly and refrigerate for 1 hour.
- Before baking, prepare a counter or silicone mat, which you sprinkle with flour.
- Unwrap the chilled dough, cut off two thirds of it and put the remaining third back in the fridge to make the top crust.
- Dust the larger part of the dough with a little flour, form it into a disk again and roll it out into a circle of about 25 cm, slightly larger than the size of the tin you will be using.
- Fold the rolled dough in half, then the other half to make a square shape.
- Lift it up, transfer it to a 23cm cake tin and spread it out to cover the bottom and sides.
- Trim the excess dough and use it on thinner parts of the dough or to cover torn areas.
- Place the mold in the refrigerator.
- Peel and slice the cored apples.
- Put in large places and then sprinkle with sugar and spices.
- Mix well, turn out into a cooled mold and spread evenly.
- Refrigerate again while you prepare the griddle.
- Preheat the oven to 200°C.
- Form the remaining dough into a ball, form a disc, sprinkle with flour and roll out into a circle of approx. 23 cm.
- Using a sharp knife, cut even strips of equal thickness.
- Place them one at a time on top of the apples and push the ends into the edge of the crust to seal.
- Create a grid.
- Brush the lattice and the edges of the cake with a little cream mixed with a little water or, if necessary, with an egg.
- For crunch and sweetness, sprinkle sugar on the crystal.
- Bake for 20 to 25 minutes until the pastry is nicely golden.
- Cover the top lightly with foil, reduce the temperature to 180 degrees and continue baking for 15 to 20 minutes until the apples are as soft as you like.
- Let the baked cake stand for a few minutes before slicing.
- Serve warm with vanilla ice cream, fresh cream or salted caramel!
Prepare our other recipes for apple pies in 5 different variants.
Cake with jam and poppy seeds
A simple cake with an irresistible filling made of jam, poppy seeds and vanilla sugar. Not only does it sound delicious, it tastes so good too! Try it yourself.
For the dough:
- 500 g semi-coarse flour
- 250 g of solidified fat for baking
- 150 g of powdered sugar
- 1 egg
- 1/2 package of baking powder
For the filling:
- 400 g of plum jam
- 100 g of ground poppy seeds
- 1 packet of vanilla sugar
- a little ground cinnamon
- powdered sugar to taste
- Sift the flour and baking powder, add the fat, eggs and icing sugar and make a dough that you put in the fridge for an hour.
- Prepare the filling by mixing plum jam, ground poppy seeds, vanilla sugar, cinnamon and add icing sugar to taste.
- When the filling is sweet enough, do not add sugar.
- Remove the dough and keep 1/3 aside.
- Roll out the rest of the dough with a rolling pin and transfer to a greased medium-sized baking sheet.
- Spread the filling.
- Roll out 1/3 of the dough and cut it into strips, which you place on the grid-shaped cake.
- Sprinkle the surface with powdered sugar.
- After cooling, slice and serve.
Cheesecake with lattice
This pie is just insanely good! Crisp dough from Jamie Oliver combined with cottage cheese filling and fruit jam will get you going.
For the dough:
- 125 g of butter
- 100 g of powdered sugar
- pinch of salt
- 250 g plain flour
- 2 egg yolks
- 2 tablespoons of milk
For the filling:
- 500 g (2 tubs) of full-fat cottage cheese
- 2 dl of milk
- 1 dl of oil
- 1 package of vanilla pudding
- 150 g of granulated sugar
- 1 vanilla sugar
- 1 egg and 2 yolks
- raspberry, blackberry or currant jam for spreading
- Preheat the oven to 180°C.
- Mix chopped cold butter with sugar and a pinch of salt, add flour and egg yolks.
- When the mixture starts to resemble coarse breadcrumbs, add cold milk.
- Shape the dough into a ball.
- It needs to be moved as little as possible to keep it fragile.
- Put about a quarter of the dough in the refrigerator.
- Cut half a centimeter thick slices from the remaining dough.
- Place the slices on the bottom and on the edges of a round mold with a diameter of approx. 28 cm so that they fit together like a jigsaw puzzle.
- Then press the edges to glue the slices together.
- Remove the dough overhanging the edge of the mold.
- Cover the edges of the tin with foil and press to hold.
- Bake in this way for 15 minutes until the dough turns golden.
- Remove from the oven and remove the foil from the sides of the pan.
- Mix all the ingredients for the filling together and pour over the pre-baked crust.
- Bake for 20 minutes.
- In the meantime, roll out the reserved quarter of the dough on a floured roll and cut into strips.
- Remove the cake from the oven, spread it lightly with jam and cover the strips in the shape of a grid.
- Return to the oven for about 15 minutes.
- Leave to cool and cut off a good piece for your coffee.
You can prepare excellent coffee for these delicate lattice cakes in one of our tested lever coffee machines . Would you like one?
In the same way, there are no limits to imagination with other fruits either. You can use pears, apricots…Basically whatever strikes your fancy. If you love Czech pastries, try choosing from our traditional yogurt pastry recipes.
For a better idea of how the lattice on the cake is actually created, we recommend the following video.
And how do you make a cake with a lattice? Brag to us in the comments!