“Napoleon” Cake with Cheese

Submitted by Nobility_Cuisine on Sun, 11/26/2017 - 12:37.

Ingredients for dough:

6 egg
14 oz (400 g) sugar
17.5 oz (500 g) tvorog, or Ricotta cheese, or Farmer's cheese
25.5 oz (700 g) flour
1.5 tsp baking soda with lemon juice
Pinch of salt

For cream:

¼ G (1 L) milk
4 egg
7 oz (200 g) sugar
14 oz (400 g) butter
3 tbsp flour
17.5 oz (500 g) home-made Mascarpone cheese


Whip eggs and a sugar into a foam, add a salt and a tvorog, and whip until a consistency turns even.

Add a baking soda and a flour, and knead a dough.

Divide the dough into 15 equal parts, and make dough balls.

Chill the dough balls in a refrigerator for about 5 minutes.

Roll every ball into a thin sheet.

Pre-heat an oven to 370 F (180 C), and bake the every dough sheet for 5-10 minutes, until it's color turns golden.


Preferably, use 2 or 3 baking sheets.

Set baked sheets aside, and make a cream:

Whip eggs, sugar, and flour for a cream together, and put into a sauce-pan.

Put 2 halves of a vanilla stick and vanilla seeds into a milk, and bring the milk to boil.

Remove the vanilla, and pour milk slowly into the egg-sugar-flour mixture, stirring permanently.

Turn a low heating on, and heat this mix for about 10 minutes.


Meanwhile, whip a butter and a cheese for the cream together, and start adding chilled mix by portions, continuing to whip.

Cut the baked dough sheets into same sizes.

Shred leftovers.

Create a cake:

Put the baked dough sheet, then a cream layer on top, then the next sheet, and so on.

Cover the cake sides and top with the cream, and sprinkle with the shredded leftovers.


This cake is not so decorative, but it has a very good taste.

"Zebra" Cake

Submitted by Russian_Cuisine on Sun, 11/26/2017 - 12:26.


7 oz (200 g) sour cream
5.6 oz (160 g) flour
½ tsp baking soda
½ tsp vinegar
7 oz (200 g) sugar powder
3 egg
2 tbsp cocoa powder
1 tbsp butter


Melt a butter, add eggs and a sugar powder, and whip for 8 minutes.

Add a sour cream and a baking soda, and whip for 2 more minutes.

Stir with a flour thoroughly, to get a dough.

Divide the dough into 2 equal parts, and stir the one part with a cocoa powder.

Put layers of the white and chocolate dough one over other one into a baking dish.


You may to stir the layers to create some picture.

Pre-heat an oven to 340 F (170 C), and bake a cake for about 1 hour.


You may sprinkle sugar powder on top of cake then, or pour a glaze, or icing on top.

Serve warm with a tea/a coffee.

This is one of a favorite Soviet cake's recipes.

Snow Balls with Fruit Dressing

Submitted by Nobility_Cuisine on Mon, 11/20/2017 - 09:02.

Ingredients for 2:

1 fresh egg white
1.7 oz (50 g) sugar
1.7 oz (50 g) strawberry, or other berries, or fruits
1 cup water
1 tbsp potato starch
Vanilla on your taste


Whip an egg white, and add ½ a sugar and a vanilla continuing whipping.

In a deep sauce-pan, bring a water to boil, and boil over a very low heating.

Using 2 teaspoons, shape “snow balls”, and put them into the boiling water.

After 3 minutes, turn the snow balls, and cover the sauce-pan with a lid.

Meanwhile, make a dressing:

Stir a starch and a second half the sugar, pour 1 ¼ cup a cold water, stir well, and bring to boil.

Put strawberries (or a strawberry puree) into a syrup, stir, and turn the heating off.

Place snow balls into a colander, to dry out, then place on a plate, and pour the dressing on top.

Serve immediately.

Appetizer with Mushrooms and Beans

Submitted by Russian_Cuisine on Mon, 11/20/2017 - 08:52.


3.5 oz (100 g) salted, or brined mushroom
3.5 oz (100 g) boiled bean
3.5 oz (100 g) tomato
1.7 oz (50 g) onion
½ stalk of celery
3 tbsp vegetable oil
½ tsp mustard
½ tsp vinegar


Slice mushrooms, tomatoes, onions, and celery thinly.

Stir-fry the onions with 1.5 tbsp a vegetable oil, and let to chill.

To get a dressing, whip 1.5 tbsp the vegetable oil, a mustard, and a vinegar together.

Stir the mushrooms, tomatoes, onions, celery, and beans together, and put into a salad bowl.

Pour the dressing on top, and serve.

Cheese Balls in Chocolate

Submitted by Nobility_Cuisine on Sun, 11/12/2017 - 12:52.


12.5 oz (360 g) tvorog, or other cheese
2 tsp sugar powder
5-7 drops vanilla extract, or vanilla sugar
7 oz (200 g) dark chocolate, or cuverture


Blend a tvorog, to get an even consistency.

Add a sugar powder, a vanilla extract, and blend together one more time.

Take 1 tsp this mix, and shape a ball.

Put this ball on a baking paper.

Continue until you run out of the mix.

Melt a chocolate.

Using toothpicks, soak every the cheese ball in the chocolate, and place balls on baling paper.

When ready, place in a freezer for some minutes, to make chocolate hard.

Serve immediately.


This is a basic recipe.

You may add pieces of dried fruits, or berries, or cookies' crumbles to tvorog.

You may substitute tvorog with a not salted farmer's cheese, or other cheese like that.

Fish Cutlets - 3

Submitted by Russian_Cuisine on Sun, 11/12/2017 - 12:31.


2 Lb (900 g) fish fillet
1 tbsp soy sauce
4 tbsp bread crumb
3 tbsp cream of wheat
1 onion, medium
1 garlic clove
1.7 oz (50 g) butter
1 egg
2 fl oz (70 mL) warm boiled water
2 tbsp sour cream
Spices on your taste


Pour a water in a large bowl, add a sour cream and a soy sauce, and whip all together.

Pour bread crumbs into the bowl, stir well, and set bowl aside.

Peel a garlic and an onion.

Grate a fish fillet, the garlic, and the onion together.

Put the ground fish, a cream of wheat, an egg, and spices to bowl with bread crumbs.

Stir thoroughly, and set into a refrigerator for about 30 minutes.

Then, shape cutlets, and fry with a vegetable oil, 5 minutes per side.

Chicken Galantin with Orange Sauce

Submitted by Nobility_Cuisine on Tue, 10/31/2017 - 16:06.


2 lb (900 g) chicken fillet
5-7 tbsp butter
5 fresh egg
7 oz (200 g) puff pastry dough
3.5 oz ground pistachios
32 fl oz (1 L) chicken broth

For sauce:

1 medium orange
1 medium lemon
2 tbsp sugar
2 tbsp water


Chop a chicken fillet, and grate.

Whip the ground fillet, add 5 tbsp a warmed butter, egg yolks, and a puff pastry dough.

Grate all together 3 times, and place in a fridge for about 30 minutes.

Grate all together 2 more time, and place into the fridge for 30 more minutes.

Whip egg whites, and stir-in the egg whites, a salt, and ground nuts to the ground chicken.

Rub a piece of a baking parchment with 2 tbsp butter, place ground chicken mix as a roll on the parchment.

Roll in parchment tightly, and tie ends of the roll.

Then, roll in a piece of a thin clean fabric, and tie ends.

Bring a chicken broth to boil, and put the roll (or the rolls) into broth.

Boil for about 50 minutes over a low heating.

Meanwhile, make an orange sauce.

Press a juice from 1 medium orange.

Grate a peel of 1 lemon, and boil with a sugar syrup (boil 2 tbsp water with 2 tbsp sugar) for about 5 minutes.

Then, add the orange juice and 2 pieces of a gelatin, stir well, heat, and turn the heating off.

When roll is ready, remove fabric and parchment, slice, put on a flat dish, and serve with the orange sauce.


Submitted by Russian_Cuisine on Tue, 10/31/2017 - 15:58.


2 cup pearl grain
1 cup sugar
1.5 cup poppy seeds
1 cup raisins
1 cup ground nut
Honey on your taste


Rinse grains, and soak them overnight, then boil until a readiness.

Soak raisins in hot water for 15 minutes, then dry out.

Put poppy seeds into a small sauce-pan, and pour 2 cup a boiling water on top.

Boil over a low heating for 10 minutes, then chill, dry out, and grind the seeds 3 times..

Add a sugar and nuts to the seeds, and grind one more time all together.

Stir all ingredients together, and serve.

Sturgeon Baked in Skillet

Submitted by Nobility_Cuisine on Sun, 10/22/2017 - 12:12.

Ingredients for 4-6:

2 lb sturgeon
1 lb fish broth
8 tbsp butter
5 tbsp flour
½ Lb sour cream
Salt and pepper on your taste
5 medium potato, boiled
½ lb champignons, boiled
1 egg, hard-boiled
½ lb crab meat, cooked
7 oz (200 g) ground semi-hard cheese
5 stalk dill, chopped


Fry sturgeon pieces on a dry skillet for about 3 minutes per side.

Make a sour cream sauce:

Bring 1 Lb a fish broth to boil.

In a sauce-pan, stir-fry 5 tbsp flour with 2-3 tbsp butter, until a nice nutty aroma increases.

Pour the fish broth into the sauce-pan, to get a thick batter consistency.


Add more stir-fried flour if necessary.

Add ½ Lb a sour cream, a salt, a pepper (on your taste), and boil the sauce until it is ready.

Peel onions, and slice into half-rounds.

Stir-fry the onions with 2 tbsp butter until onion's transparency.

Slice boiled champignons into thin pieces, and stir-fry with 2 tbsp butter.

Slice a hard-boiled egg and boiled potatoes into thin rounds.

Pour a part of the sauce into a portion skillet, put the piece of the sturgeon on top.

Place the potato pieces around.

Put the fried onions, the slice of egg, the mushroom slices, and a portion of a crab meat over fish.

Pour sauce on top, and sprinkle with a ground cheese.

Bake in a pre-heated to 360 F (180 C) until a golden crust increases.

Then, sprinkle every portion with a chopped dill, and serve in skillet.

Potato Zrazes

Submitted by Russian_Cuisine on Sun, 10/22/2017 - 12:04.


2 lb (900 g) potato
11.5 oz (300 g) beef
5.2 oz (150 g) pork fat, without skin
2 medium onion
Salt and pepper on your taste


Boil a beef until it is ready, and cut into small pieces.

Chop a pork fat thinly, and stir-fry for about 7 minutes in a skillet.

Put the pork fat pieces into a large bowl.

Peel onions, chop, and stir-fry in the skillet.

Put the fried onions into the bowl.

Wash 1 lb a potato, and boil until a readiness.

Let to chill, peel, and grate.

Peel and grate another 1 lb potatoes.

Stir the ground boiled and unboiled potatoes together with a salt and a pepper.

Grate the boiled beef, fried pork fat, and fried onions together.

Make medium rounds from ground potatoes, put 1-2 tbsp beef-pork fat-fried onions mix on a middle of each round. and connect sides.

Shape as small ovals, and fry in the skillet for 3-4 minutes per side, on a medium heating.

Serve with any sauce.