Souffle Monte Cristo

Submitted by Nobility_Cuisine on Sun, 01/13/2013 - 12:26.


6 large egg yolks
8 large egg whites
1/2 cup (100 g) sugar
1/3 cup water
2 gelatin pieces
1/3 cup Kirsh
1 1/2 cup heavy whipping cream
3 oz (85 g) grated unsweetened chocolate
1 lb fresh strawberries
1 tbsp sugar for strawberries
1 tbsp Kirsh for strawberries
3-5 sweetened whipping cream for decoration


Fold a long strip of aluminium foil lengthwise, and oil the one side, then turn it around top of a souffle dish, oiled side inside.

This collar shoud be 3" (8 sm) above the top.

Place the oiled outside glass in a center of souffle dish.
Oil the souffle dish inside.

Whip the egg yolks and 1/2 cup od sugar while they are thick and light yellow colored.

Dissolve gelatin in water by instruction (do not boil!).

Add it to egg yolk mix, then add 1/3 cup Kirsh, and stir very well.

Whip the cream until it is thick, and stir-in into the egg yolk mix.

Whip the egg whites until a strong peaks consistency, and stir-in into the egg yolk mix.

Pour half of the mix into the souffle dish, but out of the glass, and sprinkle with the grated chocolate.

Pour the remaining mix, it should be 3"above the top of the dish, and refrigerate for about 4-8 hours.

Wash the strawberries, remove stalks, and cut into quarters, then sprinkle with the sugar and Kirsh.

Remove the foil collar from the dish and the glass (carefully!).

Fill the glass cavity with the strawberries.

Decorate with a sweetened whipping cream and some strawberries, serve immediately.

"Tenderness" Dessert

Submitted by Nobility_Cuisine on Sat, 12/15/2012 - 09:20.


5 pieces of zefir (see recipe in Desserts), or 10 large marchmallow pieces
1 cup (1/2 lb) dried pitted apricots (kuraga)
1/2 cup (3.5 oz, 100 g) seedless raisins
3 medium apples
2 tbsp sugar
1 cup (250 g) sour cream


Soak the raisins in 1 cup hot water for about 15 minutes, then drain.

Soak the apricots in 1 cup hot water for about 15 minutes, then drain.

Chop the marchmallows and apricots.

Peel the apples, remove seeds, and chop into medium pieces.

Stir the apples, raisins, apricots, and marchmallows together.

Whip the sour cream and sugar for about 2-3 minutes.

Put the whipped sour cream over the fruit mix, and stir all together.

Serve chilled.

Panna Cotta with a Melon

Submitted by Nobility_Cuisine on Sat, 09/22/2012 - 13:52.


400 g (14 oz) whipping cream

110 g (4 oz)sugar

1 pack vanilla

1 pack (25 g) gelatin

1 lb seedless watermelon without the shell

1 kiwi

Ground cinnamon on taste


Soak 15 g and 10 g gelatin separately.

Bring the whipping cream with vanilla and 3 oz (90 g) sugar to boil.

Then, turn the heating off, cover the boiled whipping cream with a lid, and set aside for about 30 minutes.

Grate the 9 oz (250 g) watermelon and 20 g sugar together, then pour the mix into a sauce-pan, add 10 g soaked gelatin, and heat on low heating until the gelatin dissolves (stirring continuously).

Turn the heating off.

Cut 3.5 oz (100 g) watermelon into small pieces, add to the saucepan, sprinkle with a pinch of cinnamon, and stir.

Pour the mix into a rectangle dish, and place it into a freezer for about 10 minutes.

Using another dish, pour in the 1/2 cup whipping cream, add 15 g soaked gelatin, and start heating it while continuously stirring to dissolve the gelatin.

Then, turn the heating off, and pour the whipping cream leftovers into the mix.

Cool to room temperature.

After that, pour the half-ready whipping cream jelly over the watermelon jelly from freezer, and place the dish back into freezer.

Then, place the dish into a refrigerator for about 4 hours.

To take the panna cotta out of the dish, set the dish into hot water for a few seconds, and place the panna cotta on a flat dish.

Decorate with kiwi and watermelon pieces, and serve.

Raspberry Cake

Submitted by Nobility_Cuisine on Sat, 09/15/2012 - 15:03.


1/2 - 2/3 lb (200 - 300 g) raspberries

3.5 oz (100 g) butter

1/2 cup sugar powder

2 egg yolks

1/2 tsp baking powder

1 and 1/3 cup (about 200g) flour

Vanilla on taste

1 - 1 1/2 lb (500 - 600 g) tvorog (or Farmers cheese, or Ricotta cheese)

1/2 can condensed sweetened milk


Melt the butter.

Mix with the sugar powder, vanilla, and egg yolks.

Add the flour and baking powder, knead a dough.

If you do it by hand, you'll get a dough ball, if by mixer, then the dough is going to be large fatty crumbs.

Cover a baking dish with foil, and spread the dough along the bottom and sides evenly, pressing slightly.

Poke with a fork a few times.

Pre-heat an oven to 400 F (200 C), and bake the crust until it turns a light cream color.

Take the baking dish out of the oven, and let the crust cool in the dish.

Meanwhile, whip the tvorog (Ricotta) with the condensed milk, adding milk in small portions and whipping after each time.

Try the taste each time after whipping, and add more condensed milk if necessary.

This is necessary because tvorog has high acidity level

Place the whipped tvorog into the crust in a baking dish, and spread it out evenly.

Then, gently place the raspberries over the tvorog, pressing slightly.

Place the cake in a refrigerator.

To serve, take the foil edges and pull up, then place the cake on a dish, and remove the foil.

Decorate with ground white chocolate if you like.

Cake Prague

Submitted by Russian_Cuisine on Wed, 06/20/2012 - 15:42.

Note: This is a famous and very popular Soviet cake.

For dough:
6 eggs
1/3 lb sugar
1/4 lb (115 g) flour
2 tbsp (25 g) cocoa powder
3 tbsp (40 g) butter

For cream:
1 egg
2 tsp (20 g) water
4 oz (120 g) sweetened condensed milk
7 oz (200 g) butter
1 pack (1 oz) vanilla sugar
1 tsp (10 g) cocoa powder


Separate the egg whites and egg yolks of the 6 eggs.

Whip the egg yolks with 1/6 lb sugar to a light cream.

Whip the egg whites to a strong peak consistency, then add 1/6 lb sugar, and whip them together to a strong peak consistency.

Melt the butter, keep it warm.

Mix the flour and cocoa powder.

Whip the egg whites and egg yolks together, and place them in a dough bowl.

Pour the flour-cocoa mix into the bowl, and stir-in carefully from the sides inward.

Then, pour the melted butter against the sides of the bowl.
Mix to get an even consistency.

Pre-heat an oven to 200 С (400 F).

Pour the dough into a cake baking dish, and bake for about 25 minutes.
If the top starts to darken, cover with a foil.

Meanwhile, make a the cream.

Mix the water, 1 egg yolk, and the sweetened condensed milk thoroughly.

Boil with very low heating, or in a steamer, until it thickens.

Let cool.
Whip the butter with the the vanilla sugar.

Continue whipping while adding the thickened cream in by the tablespoonful.

When you whip both parts of the cream together, pour some cocoa powder and whip in to even the consistency and color.

Cut the cake into 3 thin layers, make a thick cream layer between them, decorate, and let sit for about 1 hour.

Classic Blancmange

Submitted by Nobility_Cuisine on Sat, 06/02/2012 - 16:29.


2 cup milk
1 cup whipping cream (20-30% fat)
¾ cup sugar
½ cup ground almonds or almond flour
Lemon peels
3 tbsp rice flour


Pour 1 cup of milk and 1 cup of whipping cream into a sauce-pan, add the sugar, and turn the heating to medium.

Bring to boil, stirring occasionally.

Meanwhile, stir 2 tbsp rice flour  into 1 cup of milk.

Grate the lemon peels.

Pour  the milk with rice flour into the boiling milk, stir well, and  bring to boil.

Boil to a thick consistency (for about 3-5 minutes).

Add the lemon peels and ground almonds into the boiling mix, stir well.

Turn the heating off.

Pour the hot mix into portions (shaped any way you wish), cool at room temperature to warm, and then cool in a refrigerator for about 2-3 hours.

Place the portions on plates.


You can decorate it with any sweet sauce and any sweets decorations.

You can add cocoa, coffee powder, chocolate, chopped fruits, caramel, or spices to the classic recipe.

You can make a layered dessert with 3 or more colored layers.

You can substitute the rice flour with wheat cream.

Usually, blancmange does not contain gelatin or agar in the ingredients.

The traditionally Russian-styled blancmange is served with kisel (fruit soup).

A general description of a blancmange: an opaque jelly-like dessert.

Malachov Chocolate Cake

Submitted by Nobility_Cuisine on Sat, 02/04/2012 - 15:55.


50 lady-fingers

For the cake:

125 g (1/2 cup) sour cream
1/2 cup sugar
1/2 cup ground walnuts
1/2 cup cocoa
1/2 cup fine flour
1/2 cooking spoon baking powder
65 ml (2.3 oz) Canola oil
1 egg
1 egg yolk
butter (for greasing)

For the vanilla cream:

350 ml (12.5 fl oz) milk
60 g (1/4 cup) sugar
30 g (1/8 cup) vanilla custard
300 ml (11 oz) cream, half whipped
4 sheets gelatin
pulp from 1 vanilla pod, or vanilla extract
pinch of salt

For the chocolate cream:

200 g (1 cup) bitter couverture (at least 60% cocoa content)
180 ml (6.5 oz) milk
3 sheets gelatin
300 ml (11 oz) heavy cream, half whipped

For soaking:

250 ml (9 fl oz) sugar syrup (water and sugar 1:1 boiled)
100 ml (3.5 fl oz) rum

For the decoration:

200 ml (7 oz) whipped cream
150 g (2/3 cup) roasted shaved almonds
100 g (1/2 cup) orange or apricot jam
macaroons (or halved ladyfingers)


Mix all the ingredients for the cake together with a slotted spoon until smooth.

Preheat an oven to 180 °C (350F).

Grease a spring-clip cake form with butter.

Pour in the mixture ans bake in the oven for about 10-12 minutes.

Allow to cool, then take off the spring form.

For the vanilla cream, stir the custard powder into 3-4 tablespoons of cold milk.

Soak the gelatin in cold water.

Heat the rest of the milk with the vanilla pulp, sugar and a pinch of salt.

Mix in the custard and stir until the mixture is thick.

Remove from the stove, and mix in the drained gelatin with a hand mixer.

Cool to room temperature, and then fold in the half-whipped cream.

For the chocolate cream, soak the gelatin, chop up the chocolate and place in a bowl.

Heat up the milk and pour over the chocolate.

Mix in the drained gelatin with a hand mixer until the mixture becomes elastic.

Cool to body temperature, and then fold in the half-whipped cream.

Place the cake in another spring form of the same size.

Combine the sugar syrup with rum and dribble some over the cake.

Warm up the jam and spread over the cake.

Then, spread about 2 cm (2/3”) thick of chocolate cream over the jam.

Dip the lady-fingers briefly in the soaking mixture and place on top of the chocolate layer.

Spread a layer of vanilla cream about 2 cm (2/3”) thick over the lady-fingers and cover again with lady-fingers.

Repeat the process until all the creams are used up, and finish with the vanilla cream.

Smooth the cream on all sides and allow to cool for about 3 hours.

Carefully remove the cake form, and spread the cake very thinly with whipped cream.

Apply the almonds to the sides of the cake.

Decorate the top of the cake with cream roses and with optional macaroons or halved lady-fingers.

Honey Village Pryanik (Ginger Cookies)

Submitted by Russian_Cuisine on Sat, 12/31/2011 - 15:02.


11 oz (300 g) honey

1 cup sugar powder

3 cup flour

3 + 1 eggs

1 tsp baking soda

2 tbsp butter

Lemon peels, ground cinnamon, ground whole gloves, ground anise on your taste


Pour the honey into a glass or enameled saucepan, pour 1-2 cup warm water in, stir, add in the ground spices, stir, add the flour and 3 eggs, and knead the medium thickness dough.

Let sit for about 5 hours.

Grate the dough, knead one more time, and roll.

Pre-heat an oven to 375-410 F (190-210 C).

Rub a baking sheet with butter.

Cut any shapes from the rolled dough, place them on a baking sheet, and bake until their color turns gold.

Whip 1 egg, and use a brush to coat each pryanik right after taking them out of the oven.

When they cool, decorate them as you like.


Jelly Cake

Submitted by Nobility_Cuisine on Sat, 12/24/2011 - 16:42.

1/3 lb (150 g) butter
1.25 cup (200 g) flour
3.5 oz (100 g) sugar powder
1 tbsp (15 g) cocoa powder
1 tbsp water
0.7 oz (15-20 g) gelatin
3.5 fl oz (100 g) water

For the first cream:
1.25 lb (600 g) boiled condensed sweetened milk, or melted caramel
1.1 lb (500 g) fat sour cream

For second cream:
2-3 oz (50-70 g) boiled condensed sweetened milk, or melted caramel
0.5 lb (250 g) fat sour cream
Warm the butter, and whip it with sugar powder, cocoa powder, and vanilla.
Pour in the flour, and stir well.
You'll get oily dough crumbs.

To make the dough, continue kneading, adding water in very small portions, until you get a non-sticky dough.

Divide the dough into 2 equal parts.

Cut out 2 future cake shapes from parchment paper, and spread the dough evenly on the shapes.

Pre-heat an oven to 400-430 F (200-220 C).

Place the parchment paper with the dough into proper baking forms, and bake for about 17 – 22 minutes each.

Then, place them on parchment paper shapes on flat plates, and let cool.

Meanwhile, dissolve the gelatin in 1 cup of water per instructions, or just stir the gelatin into the water in a microwave-safe cup, and microwave for 2 minutes, then stir.

For the first cream, whip the cold sour cream with boiled condensed sweetened milk until an even consistency.

Then pour 2/3 of the dissolved gelatin while continuing whipping.

Whip for 2 more minutes.
Try, and add sugar powder if you like.

In another bowl, whip the ingredients for the second cream together to an even consistency, pour the remaining 1/3 of the dissolved gelatin, continuing whipping, and whip for 1 more minute.

If you feel like it, try adding sweetened condensed milk or sugar powder.

Wait until both creams start to thicken.

Cover a baking shape with a large piece of foil surrounding its bottom and sides.
Place 1 piece of baked dough on the bottom, and cover it evenly with the first cream.

Shake it a little to avoid air bubbles.

Cover it with the other baked dough piece, and pour the second cream evenly on it.

Cover with plastic wrap, and place in a refrigerator for about 2 hours, or until both creams turn to jelly.

Take the cake out by the the foil edges, remove the wrap and foil, decorate on your taste, and serve.

Coffee Jelly Candies

Submitted by Nobility_Cuisine on Sat, 07/09/2011 - 15:21.


0.5 cup freshly brewed coffee
0.5 cup milk
1 cup sugar
¼ tsp ground cinnamon
¼ tsp vanilla extract
1 tsp cocoa
1 portion gelatin (15 g) and 2 tbsp cold water for dissolving
13.5 oz chocolate
0.5 cup sugar powder
Decorations on your taste (zukates, icing)

Rectangle or square shape sheet with edges
2 tbsp purified vegetable oil


Soak the gelatin in a cold water.

Sprinkle the sheet with vegetable oil.

Pour the milk in a medium or small saucepan, heat, and add the coffee and sugar.

Stir, and bring to boil with low heating.

Add the cinnamon, vanilla, and cocoa, and boil, stirring continuously while the liquid gets to a thick consistency.

Turn the heating off, and stir-in the dissolved gelatin, then whip it to strong foam consistency (it will be cooling to warm while you're whipping).

Pour the jelly on the sheet, and place it in a refrigerator for 1 hour.

Cut it into rectangles, and roll them in the sugar powder. Place in refrigerator.

Melt the chocolate to a consistency where it is warm but still a liquid.

Soak every jelly rectangle in the chocolate, and place them on the baking paper.

Let cool, and candies are ready.