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.

Yolk Dessert Cream

Submitted by Nobility_Cuisine on Fri, 07/01/2011 - 16:28.


5 fresh egg yolks
1 cup sugar
1.5 cup flour
1 pack vanilla sugar
18 fl oz (500 g) milk
7 oz (200 g) warm butter, or spread, or margarine


Whip the egg yolks and sugar in a very dry sauce-pan, and add the flour by small portions continuing whipping.

Pour the cold milk by thin string continuing whipping.

Bring to boil on a low heating stirring permanently.

The mix turns thick and having yellow color.

Cool the mix and warm the butter to a room temperature.

Whip butter, and add the mix with the vanilla sugar by tablespoons continuing whipping.

The cream is ready.

It is good with any fresh or canned fruits and berries, and with any sweet baking.

White Jelly

Submitted by Nobility_Cuisine on Sat, 06/25/2011 - 16:06.


0.5 lb home-made tvorog, or Ricotta cheese
0.25 lb (4.5 fl.oz) whipping cream
0.25 lb sugar
1 large orange
1 lemon
1 pack gelatin


Soak gelatin for about 7 minutes.

Press the orange juice, and then the lemon juice (in different cups).

Heat the lemon juice, drain the gelatin, and dissolve it in the juice.

Whip the whipping cream to a thick consistency.

Blend the sugar, tvorog, and orange juice to an even consistency.

Add the whipped cream, and lemon juice with gelatin, and blend all together.

Put the portions of the mix in serving dished (cups), and place them in a refrigerator for about 2 hours, or longer.

The jelly will be ready after 2 hours.
Decorate with fresh fruits and berries, and serve.

Lent Apple Dessert

Submitted by Nobility_Cuisine on Sat, 04/09/2011 - 15:31.


6 large apples
1 cup sugar
3 tbsp ground forest nuts
3 tbsp ground walnuts
3 tbsp ground almonds
2 tbsp pitted cherries (fresh, frozen, canned, or dried and soaked)
2 bananas (optional)
1 lemon
Vanilla sugar


Remove the apple cores, but don’t cut a hole all the way through to the other side of the apple.

Bring 3 cups water to boil, stir in lemon juice, and put the apples in the water.

Boil until they become mild.

Then, take them out carefully (maintaining their shape), and place them on a baking dish.

Put the sugar in the broth, bring to boil, and boil on low heating until it thickens and becomes a syrup.

Stir the bananas, ground nuts, and vanilla sugar together, and fill the apples with the mix.

Pour the syrup over each apple.

Bake apples for about 15 – 20 minutes in an oven, with 380 F (180 C) temperature.

Then, decorate with leftover filling and with cherries, let to cool to warm, and serve.

Healthy Candies

Submitted by Russian_Cuisine on Sat, 02/12/2011 - 16:58.


3 tbsp honey
3 tbsp cocoa
1 cup seedless raisins
1 cup dried pitted apricots.
1 cup peeled sunflower seeds or nuts on your taste.
1 cup finely ground coconut


Wash the apricots and raisins, drain, and grate.

Mix all the ingredients together, and stir until an almost even consistency.

Cover a flat dish with baking paper.

Make small balls from the mix, and put them on the dish.

Freeze for about 0.5 hour.

Then, roll in finely ground coconut, and the candies are ready.

Boiled Sour Cream Dessert

Submitted by Nobility_Cuisine on Sat, 01/29/2011 - 17:57.


1.5 l (2/5 gal) milk
3 eggs
1-1.5 cup sugar
1 lb sour cream
3 tbsp flour


Pour 1 cup milk into a cup and set it aside.

Bring the rest of the milk to boil.

Whip the eggs and sugar together until the sugar dissolves.

Add flour to the whipped eggs, continuing whipping.

Add the cup of milk, continuing whipping.

Pour this mix into the boiling milk in a thin string, stirring constantly.

Bring to boil for a second, and turn the heating off.

When the boiled mix cools, whip it together with the sour cream.


You can use this cream as a base for any dessert, or as a cream for cakes.