Belarus did not have any specific desserts per se for many years, consuming only honey with local fruits, berries and stuffed dough serving as them. This is the reason why the country shares many of its desserts with its neighbours and nearby countries, being that friend at the table, who developed a sweet tooth based on the company. Even, then special sweets are a simple affair from doughs, puddings, dessert soups and simple cakes making up the local dessert offerings.
It’s said to be a kind of gingerbread of Polish origin, it is also popular in Belarus and is made a lot during the Christmas season, when spiced cakes are popularly eaten. It is made with flour (wheat or rye), honey, and spices (cinnamon, cloves, nutmeg, allspice, and pepper) and ginger. It is baked as a loaf like many of the simpler cakes and may or may not be layered. If you find a layered cake, it will typically have a thin layer of plum jam that accentuates the spices of the cake. Dry fruit and nuts are added at times to the cake batter. The cake is fragrant owing to leaving the batter to sit well before being baked.
An Easter bread originating from Russia that is also popular in Belarus, this bread is tall with a smattering of frosting and decorations on top. This bread is commonly associated with countries with a significant Orthodox Christian population. The sweetbreads are cylindrical in shape, as they are baked in long tins to resemble a holy bread called Artos. It is said to symbolise spring and is typically eaten before breakfast after being blessed by a priest.
Known by different names across the Slavic nations, Belarus calls this unique tree-like spit cake Bankucha. It is especially popular in Poland (sękacz) and Lithuania (šakotis). A thick batter made with wheat, eggs, butter, sugar, salt, vanilla and cornstarch is layered over a rotating spit, horizontally over a heat source or open fire. The Lithuanian cake is similar to the Belarusian cake – denser and not too delicate. Because the batter drips, it produces the spiky sides of the cake that resemble a fir tree.
A thick dessert soup is what could define this tart dessert that is associated with Kupala, a common festival in central European and Slavic countries that celebrates summer solstice. It is made with flour, mashed berries and flour (rye) and dates back to the Middle ages which was seen as a treat for kids in poor households. It's eaten cold with pancakes as a part of breakfast with pancakes, bread and milk. The concoction is boiled to achieve the thick texture and is highly nutritious, these days is also popularly eaten in the country during periods of fasting associated with the Christian church.
A kind of local pancake, Belarus likes theirs with a stuffing of cottage cheese. While it might not be sweet on its own, it turns into a dessert when eaten with fruit jams, applesauce and honey. The cottage cheese uses sugar to become sweet and combined with flour turns into a dough that is deep fried. It's perfect as a breakfast item or a simple dessert after a heavy meal.
It’s a popular confection like a sweet candy bar that translates to a bird’s milk, that was introduced in 1936, by Jan Wedel of the E. Wedel Company in Poland. It consists of a firm and creamy meringue, quite like a marshmallow, that is shaped into a bar and covered in chocolate. Modern versions come in lemon, strawberry and chocolate that might be in combination or come on their own. The odd name comes from a lightbulb moment the creator had while on his travels to France where he was riddled with the question of what could please a man who had everything. The answer was bird’s milk in his head. Today there’s even a cake inspired by this confection, that was introduced in Moscow in 1978.
Kutsia or Kutia is a grainy pudding made with whole wheat, poppy seeds, walnuts, raisins and honey. It's served as a part of the 12 different dishes served on the eve of Christmas that is said to date back to the Pagan times, to pray for good harvest and ward off the cold. Before being eaten a bowl of Kutsia is placed outside to bribe Father Frost and some of the grains are tossed to the ceiling. The number of grains that stick was said to be an indicator of the coming year's harvest.