Desserts

Small Cakes ”Coco”

Submitted by Nobility_Cuisine on Mon, 07/18/2016 - 13:27.

Ingredients:

For dough:
4 egg
3 oz (80 g) flour
1 tbsp (20 g) cocoa powder
1 tbsp (20 g) potato starch
4.2 oz (120 g) sugar
½ tsp baking powder

For stuffing:
6-7 tbsp wheat cream
17.5 fl oz (500 mL) milk
7 oz (200 g) sugar
8.2 oz (250 g) ground coconut
2-3 drops vanilla essence

For cakes' decoration:
5.2 fl oz (150 mL) milk
1 pack “Whipping cream”
Cocoa on your taste

Method:

Sift a flour, a starch, a baking powder, and a cocoa powder into a bowl, and stir well.

Separate egg whites and egg yolks.

Whip the egg whites into a strong peaks consistency, add 2 tbsp sugar, and whip until egg whites turn dense and shiny.

Whip the egg yolks separately, add 3 tbsp sugar, and whip until the color turns off-white.

Put the whipped yolks into the bowl with whipped egg whites, and stir carefully.

Sift the flour mix into the bowl, and stir by a spoon from down to up, until an even consistency.

Spread baking molds with a vegetable oil, and put 1.5 tbsp of the dough into the each of them.

Make dough tops even.

Bake in a pre-heated oven with a 370 F (190 C) until readiness.

Make a stuffing:

Let a butter to warm to soft.

Bring a milk for stuffing to boil, add a wheat cream, and boil until readiness.

Add a vanilla, and stir well.

Whip to get an even, fluffy consistency, and set to chill.

Whip the butter with sugar until a white color.

Whip together with the wheat cream, and add a coconut, whipping all the time.

Set a whipped stuffing into refrigerator.

When cakes are chilled, take out the stuffing.
Take 2 tbsp stuffing by hands, make “a pancake” - shape of a cake's width, and put over cake, then cover with another cake, and remove the exceeds of stuffing.

Make a whipped cream for decoration by instruction, and decorate cakes on your choice.

Sour Cream Jelly with Fruits

Submitted by Nobility_Cuisine on Sun, 06/12/2016 - 07:06.

Ingredients:

17.5 oz (500 g) sour cream
3.5 oz (100 g) sugar
1 oz (28 g) chocolate
1 pack (20 g) gelatin
Fruits (2 bananas, or other ones)

Method:

Wait until a sour cream warms to a room temperature.

Whip a sugar and the sour cream together.

Dissolve a gelatin in ½ cup a water, and chill to room temperature, stirring some times.

Peel and cut fruits, and put them on a bottom of a large enough dish, or in serving cups.

Whip the sour cream and gelatin together, and pour on top of the fruits.

Set the dish (or the portion dishes) in a refrigerator for 2-3 hours, until a jelly turns thick.

Grate a chocolate over dish (or dishes), and serve.

Home-Made Chocolate Spread

Submitted by Nobility_Cuisine on Sat, 05/28/2016 - 17:32.

Ingredients:

4 cup milk
4 cup sugar
4 tbsp thinly ground nuts
4 tbsp flour
6 tbsp cocoa
7 oz (200 g) butter
1/2 tsp salt

Method:

In a deep bowl, stir a sugar, a cocoa, and a flour.

Pour a 2 tbsp milk into the bowl, stirring permanently to get an even consistency.

Continue adding the milk and stirring until you run out of the milk.

Pour a mixture into a sauce-pan, and turn a heating on.

Cut a butter into small cubes.

Bring the mixture to boil with low heating, stirring permanently.

Then, add ground nuts, a salt, and a butter, stirring permanently, and boil for about 20 minutes.

Avoid burning!

Pour a spread into a glass can, cover with a lid, and let to chill.

Keep in a refrigerator.

Fruit Paskha

Submitted by Russian_Cuisine on Sun, 05/01/2016 - 06:30.

Ingredients for 10:

1 lb (450 g) unsalted butter
2 lb (900 g) dry cottage cheese
2 cup sugar
7 egg yolks
1/2 lb (230 ml) whipping cream
1 cup seedless white raisins
1/2 cuo mixed candied fruits, chopped
1 tsp almond extract
1 tsp vanilla extract

Piece of cheesecloth

Method:

Warm the butter until soft.

Whip the egg yolks, add the sugar, and whip together.

Then, add butter, and whip together.

Force the cottage cheese through a strainer, gradually add it to a butter-egg-sugar
mixture, and blend very thoroughly.

Whip the cream, and add it as the fruit and flavorings.

Take a mild with holes in the bottom.

Line a mold with a cheesecloth, fill the mold with the cheese mixture.

Put a weight on top (a can, for example), and let to drip a paskha in a refrigerator for 1-2 days.

Slice, and serve.

XB!

Carrot Jam

Submitted by Russian_Cuisine on Sat, 02/06/2016 - 16:50.

Ingredients:

64 oz (2 Kg) carrot
64 oz (2 Kg) sugar
6 cloves
½ tsp ground cinnamon
1 tsp lemon juice
½ G + 4 cup water

Method:

Peel carrots, wash, and grate on a large grater.

Bring to boil ½ G (2 L) water in a large sauce-pan, put the carrots into the boiling water, and boil for about 10 minutes.

Then, put in a colander, and let the water to drip off.

Meanwhile, make a syrup: bring to boil 4 cup water and a sugar, and boil, until the sugar dissolves.

Put carrots into the syrup, and boil until a consistency, when a drop of syrup is not changing a shape on a plate.

Add a cinnamon, cloves, continue boiling, and after 10 minutes, add a lemon juice, stir well, and turn a heating off.

Chill a little, and put a jam into glass cans.

Cover the cans with parchment paper pieces.

Keep the jam in a cold dark place.

Pears in Wine

Submitted by Nobility_Cuisine on Sat, 11/28/2015 - 16:12.

Ingredients:

2 pear
1 cup rose wine
1 tsp honey
2 peppercorn
4 dried black prune, pitted

Method:

Peel pears, and de-core.

Pour a wine into a small sauce-pan, add a honey and peppercorns, and bring to boil.

Put the pears into the sauce-pan, and boil for about 5 minutes with a low heating.

Then, take them out carefully, and place on a plate.

Put prunes into the boiling wine, and cook for about 10 minutes.

Blend prunes with juices into a puree, and fill the pears with the puree.

Let to sit in a refrigerator for about 30-60 minutes, and serve.

Note:

Remove spices before a blending.

You may use a cinnamon, cloves, or other spices in addition.

Pear-Lemon Preserve

Submitted by Russian_Cuisine on Sun, 09/06/2015 - 05:17.

Ingredients:

4 lb (2 Kg) sweet pear
3 lb (1.5 Kg) sugar
1 lemon
2 tsp ground cinnamon

Method:

Cut the pears and lemon into thin short strips (julienne cut, or so).

Put them into an enameled (or glass) stove-safe sauce-pan, pour the sugar on top, shake well, and cover the sauce-pan with a lid.

Let to sit in a room temperature overnight.

Bring to boil on a low heating, and boil for about 20-30 minutes.

Let to chill.

Pour the cinnamon into the sauce-pan, stir well (use a wooden spoon for stirring).

Boil for 30 minutes.

Then, pour a preserve into cans, roll them with lids, and let to cool.

Keep in a room temperature.

Zephyr - 2

Submitted by Russian_Cuisine on Sun, 06/28/2015 - 05:23.

Ingredients:

3 medium apple
5 large strawberry
7.8 oz (220 g) sugar
1 tbsp sugar powder

For syrup:

5 fl oz (140 ml) water
1 lb (450 g) sugar
1/3 oz (10 g) agar-agar
1 egg white

Method:

Remove strawberries' stalks.

Peel the apples, remove their middles, slice, roll into a foil, and bake for about 20 minutes on a 390 F (200 C) temperature.

Blend the apples and strawberries together.

Grind a mixture through a sieve into a sauce-pan.

Bring to boil on a medium heating, add the sugar, and boil for 10 more minutes, until sugar dissolves, and a puree thickens.

Let to chill.

Meanwhile, make a syrup: stir a water and an agar-agar in a sauce-pan, bring to boil, and pour a sugar stirring permanently.

Boil on a low heating until a "thin threads" consistency.

Set aside.

Blend the chilled puree and the egg white until a "mild peaks" consistency.

Pour the syrup into the blender bowl on a side slowly, continuing whipping.

After you pour all the syrup, whip all together for 1 more minute.

Cover a flat dish with a piece of a baking paper.

Put the whipped mixture into a confectionery bag, and make a zephyr pieces as a medium meringues shape.

Let to cool, and sprinkle with the sugar powder.

Note:

This dessert was very popular for all ages because it is soft but not too soft, and tasty.

Nougat in Chocolate

Submitted by Russian_Cuisine on Sun, 04/26/2015 - 08:56.

Ingredients:

7 oz (200 g) sugar
1 egg
2 oz (70 g) honey
5.7 oz (160 g) nuts
5 oz (140 g) chocolate
2 tbsp vegetable oil
сахар 200г

Method:

Pour 1.8 fl oz (50 ml) water into a small sauce-pan, add
the honey and sugar, and bring to boil over a low heating.

Boil until you get a "soft ball" consistency, and set a syrup aside.

Separate the egg white, and whip until a "soft peaks" consistency.

Pour the syrup slowly into whipped egg white, continuing whipping while consistency turns thick and very viscous.
This is a nougat.

Stir-fry the nuts, then peel and grate them.

Stir-in nuts into the nougat.

Cover a rectangle dish with a piece of a foil, spread the foil with the vegetable oil, and put the nougat into dish evenly.

Set into a refrigerator for 1 hour to chill and thicken.

Melt the chocolate.

Cut nougat into small-to medium rectangles (or other shapes), and dip every one into chocolate, then place on a piece of a baking paper.

Place candies into the refrigerator for 30-40 minutes.

Keep candies in a tightly covered glass can in a cold place.

Note:

This is a basic recipe, and you may add candied fruits, raisins, and other ingredients.

Easter Eggs from Cheese in Chocolate

Submitted by Russian_Cuisine on Sun, 04/19/2015 - 11:21.

Ingredients:

10 pitted dried apricots
5 walnuts
7 oz (200 g) tvorog, or Ricotta cheese
2-3 tbsp sugar powder
2 pieces (5 g) gelatine
1.7 oz (50 g) white chocolate
3.5 oz (100 g) dark chocolate

Method:

Soak the apricots in 1/2 cup a hot water for 5 minutes (if after 5 minutes apricots are still not flexible, soak for 10-15 more minutes), then dry out.

Peel the walnuts.

Grate apricots and walnuts together, and try: if a mix is too sour, add the 1 tbsp sugar powder and stir.

Shape 10 “egg yolks” from this mix (equal size), put on a flat dish, and place in a refrigerator.

Soak the gelatin with 2 tbsp water for 5 minutes, then microwave for 30 sec., or until gelatin is totally dissolved.

Rub the tvorog through a sieve into a glass or enameled dish.

Melt the white chocolate, and stir-in to tvorog, then add the sugar powder and liquid gelatin, continuing stirring.

Divide the tvorog mixture into 10 equal pieces.

Take out “egg yolks”, and shape 10 “eggs”.

Place “eggs” into the refrigerator for 2-3 hours.

At the end of this time, melt the dark chocolate, and roll “eggs” with chocolate.

Cover the flat dish with a piece of a baking paper, put “eggs” on it, and refrigerate for 1 hour.

Note:
If you wish to make a chocolate layer on "eggs" more even, you may smooth it after 5 minutes of refrigerating using wet fingers or wet spoons.

It is not necessary to cover “eggs” with chocolate totally, you may just decorate “eggs” with dark chocolate.