Recipes - Page 4

Biscuit:

• Eggs – 2
• Sugar – 100 g
• Flour – 110 g
• Vanilla extract – 1tsp
• Milk – 80 g
• Butter – 40 g
• Salt- 1/3 tsp
• 
  

Mousse filling:

• Strawberry smoothie – 400 ml
• Heavy cream (33%) – 500 ml
• Powdered sugar – 5 tbsp
• Sugar – 115 g
• Gelatin – 21 g

Jelly filling:

• Strawberry smoothie – 300 ml
• Sugar – 85 g
• Gelatin – 7 g  

Making the Biscuit: 

1. Add sugar, salt, and vanilla extract to the room-temperature eggs and whip until they increase in volume and lighten in color.
2. Bring the milk and butter to a boil.
3. Sift the flour and gradually add it to the egg mixture, mixing by hand.
4. Slowly add the hot milk and butter mixture, continuing to mix by hand.
5. Lightly grease the mold with oil.
6. Bake in the oven at 360°F for 20 minutes in an 8.5-inch form.
7. Let the biscuit cool, then cut off the top.
8. Place the biscuit into an 8-inch round form and line the sides with wax paper.
9. Lightly grease the wax paper with a little oil.
10. Soak the biscuit with a small amount of smoothie.

Preparing the Strawberry:

1. Put 800 g of strawberries into a mixer and blend into a smoothie.
2. Mix the strawberry smoothie with 200 g of sugar and heat gently (do not boil) until the sugar dissolves.
3. Strain the smoothie.
4. Divide the smoothie: 400 ml for the mousse and 300 ml for the jelly.
5. Use the remaining smoothie to soak the biscuit.

Making the Strawberry Mousse:

1. Chill the mixing bowl and whisk attachment in the refrigerator beforehand.
2. Whip the cold heavy cream until soft peaks form (about 4–5 minutes on medium speed), adding the powdered sugar after 2 minutes of whipping.
3. Soak the gelatin (21 g) in 70 ml of smoothie or cold water, then warm it over a water bath.
4. Gradually stir the warm gelatin into the smoothie.
5. Gently fold the whipped cream into the smoothie and gelatin mixture, stirring constantly.
6. Pour the mixture on top of the biscuit in the form.
7. Refrigerate for 1 hour to set.

Preparing the Strawberry Jelly:

1. Soak the gelatin (7 g) in a small amount of juice and warm it over a water bath.
2. Add the warm gelatin to the 300 ml of strawberry smoothie and mix thoroughly.
3. Pour the mixture over the cake, on top of the mousse layer.
4. Refrigerate for about 3–4 hours until fully set.
5. Decorate with fresh strawberries and blueberries.

Note: I used an 8.5-inch pan for baking and an 8-inch pan for assembling the cake so that the sponge fits tightly in the form. You can also use a larger pan and then trim the edges to fit an 8-inch cake.

• 214.2 kcal / 100 g
• Protein: 4.9 g 
• Fat: 11.8 g 
• Carbohydrates: 21.4 g

Meringues:

• Egg whites – 4
• Sugar powder – 200 g
• Lemon juice – 1 tbsp
• Vanilla – 1 tsp

Lemon Curd:

• Sugar – 65 g
• Lemon – 1
• Eggs – 2
• Butter – 75 g

Whipped Cream:

• Heavy cream (33%) – 300 ml
• Powdered sugar – 3 tbsp
   
• Roasted almond flakes – 50 g

Meringues:

1. Rub the inside of a mixing bowl with a slice of lemon to remove any grease.
2. Wipe the bowl dry.
3. Whip the egg whites at room temperature until soft peaks form (about 7 minutes).
4. Gradually add vanilla and powdered sugar while continuing to whip for another 4 minutes.
5. Add 1.5 tbsp of lemon juice and whip for 1 more minute.
6. Spoon the whipped egg whites onto a baking sheet, shaping them into a round cake.
7. Preheat the oven to 350°F, then reduce the temperature to 265°F. Place the meringue inside and bake for 1.5 hours.
8. Turn off the oven and leave the meringue inside for 2 hours with the door slightly open.

Lemon Curd:

1. Pour 65 g of sugar into a saucepan.
2. Grate the zest of 1 lemon.
3. Rub the zest into the sugar.
4. Add 2 eggs and the juice of 1 lemon. Whisk together.
5. Place over low heat, stirring until thickened.
6. Let cool for 5 minutes.
7. Add 75 g of warm butter.
8. Blend with a stick mixer.
9. Let it cool at room temperature for 1 hour to set.

Whipped Cream:

1. Chill the cream and mixing whisk in the fridge for at least an hour.
2. Whip the cream with powdered sugar until stiff peaks form (about 6–8 minutes on medium speed).

Assembly:

1. Place the meringue on a serving plate.
2. Pour the lemon curd over the top and spread it evenly.
3. Spoon the whipped cream over the curd and spread it evenly.
4. Sprinkle with toasted almond flakes on top.

• 194.2 kcal / 100 g
• Protein: 2.3 g
• Fat: 3.4 g
• Carbohydrates: 38.4 g

• Grated zucchini – 600 g
• Flour – 100 g
• Eggs -2
• Sugar – 1 tsp
• Salt – ½ tsp
• Baking Powder – 1 tsp

1. Wash, peel, and grate the zucchini using a coarse grater.
2. Add sugar, salt, flour, and baking powder to the eggs and mix everything together.
3. Add the flour sifted together with the baking powder.
4. Combine the mixture with the grated zucchini.
5. Pour a little oil onto a preheated skillet and fry the pancakes over medium heat for 3 minutes on each side.

• 139.4 kcal
• Protein: 3.7 g
• Fat: 7.1 g
• Carbohydrates: 15.1 g

Dough:

• Butter – 140 g
• Powdered sugar – 60 g
• Egg yolks – 2
• Flour – 220 g

Mousse filling:

• Orange juice – 260 ml
• Heavy cream (33%) – 200 ml
• Powdered sugar – 2 tbsp
• Sugar – 65 g
• Gelatin – 14 g

Jelly filling:

• Orange juice – 200 ml
• Sugar – 50 g
• Gelatin – 8 g

For molds with a cell size of 2.5 inches × 1.2 inches:

Preparing the Orange Juice:

1. Wash the oranges, cut them in half, and squeeze out the amount of juice needed for the jelly and mousse.

Making the Jelly:

1. Take part of the juice for the jelly, heat it with the sugar over the stove until the sugar is completely dissolved (do not boil).
2. Soak the gelatin with a small amount of juice and warm it up over a water bath.
3. Add the warm gelatin into the hot juice and mix thoroughly.
4. Lightly grease the mold with the oil.
5. Let the mixture cool slightly, then pour about 1.5 tablespoons into each mold cell.
6. Place in the refrigerator for about 1 hour until the jelly sets.

Making the Dough:

1. Beat the room-temperature butter with a hand mixer.
2. Add powdered sugar and mix.
3. Gradually add the 2 egg yolks while continuing to mix.
4. Sift the flour and add it to the dough in portions.
5. Knead the dough and refrigerate it for 30 minutes.
6. Roll the dough out to a thickness of 4–6 mm and cut out circles slightly larger than 2.5 inches in diameter.
7. Bake in the oven at 340°F(170°C) for 15–20 minutes until lightly golden.

Making the Mousse:

1. Mix the mousse part of orange juice with sugar and heat gently (do not boil).
2. Soak the gelatin in a small amount of juice, then warm it up over a water bath.
3. Gradually add the warm gelatin into the warm juice while stirring.
4. Chill the mixing bowl and whisk attachment in the refrigerator beforehand.
5. Whip the cold heavy cream until soft peaks form (about 4–5 minutes on medium speed), adding the powdered sugar after 2 minutes of whipping.
6. Gradually fold the whipped cream into the cooled juice and gelatin mixture, stirring constantly.

Assembly:

1. Pour the mousse over the set jelly in the molds.
2. Refrigerate for 4–6 hours until fully set.
3. Use a plastic knife to loosen the mousse from the edges of the mold and gently remove.
4. Place each mousse and jelly dome onto a cookie base.

Decoration: I decorated with candied mandarin peel, a slice of mandarin, and a mint leaf.

• Calories: 216.8 kcal/100 g
• Protein: 2.4 g
• Fat: 10.5 g
• Carbohydrates: 27.8 g

Dough:

• Eggs – 2
• Buttermilk – 400 ml
• Oil – 2 tbsp
• Sugar – 2 tbsp
• Salt – 1 tsp
• Flour – 750 g
• Baking soda – 1 tsp

Filling:

• Potatoes – 900 g
• Onion – 1
• Oil – 600 ml
• Milk – 200 ml

Dough:

1. Add salt and sugar to 2 room temperature eggs.
2. Mix with a whisk (do not beat).
3. Add vegetable oil, buttermilk, and baking soda.
4. Whisk everything together.
5. Gradually add 700 g of flour and knead the dough for 5 minutes.
6. Use the remaining flour for shaping the pies.
7. Cover the dough with plastic wrap and let it rest for 30 minutes.

Filling:

1. Boil the potatoes—once boiling, add salt and cook for 30–40 minutes.
2. Chop the onion.
3. Fry it in sunflower oil until golden.
4. Mash the potatoes into a purée.
5. Add the fried onions, warm milk, and a small piece of butter. Mix well.

Forming and Cooking:

1. Divide the dough into 16 pieces.
2. Roll each piece into a ball.
3. Roll out each ball and place 1 tablespoon of filling in the center.
4. Seal the pie.
5. Heat the oil over medium-high heat for about 6 minutes.
6. Place the pies into the hot oil.
7. Fry for 3 minutes on each side.

• 196.7 kcal/100 g
• Proteins: 5.7 g 
• Fats: 6.8 g
• Carbohydrates: 28.2 g

Sponge cake:

• Eggs – 4 pcs (220 g)
• Sugar – 100 g
• Flour – 120 g
• Salt – 1/3 tsp
• Odorless vegetable oil – 2 tbsp
• Vanilla sugar – 1 tsp

Cream:

• Butter (82.5%) – 125 g
• Milk – 100 ml
• Egg – 1 pc
• Sugar – 100 g
• Vanilla sugar – 1 tsp
• Cognac or rum (optional) – 1 tbsp

Topping:

• Cocoa powder – 2 tbsp
• Powdered sugar – 1 tbsp

Sponge Cake:

1. Beat the eggs with salt, sugar, and vanilla sugar.
2. Whip on high speed until a light, fluffy mixture forms. 
3. Add the vegetable oil and mix well again. 
4. Sift the flour into the beaten eggs. 
5. Mix with a whisk or spatula until smooth, making sure there are no lumps.
6. Line a baking sheet (12x17 inch) with was paper and pour the batter onto it. 
7. Gently spread it evenly.
8. Bake the sponge in a preheated oven at 360°F for 12–15 minutes. 
9. Do not overbake it—the sponge should remain pale in color.
10. Break the fully cooled sponge into pieces. 
11. This is very important: the sponge cake needs to be dried out—either in the oven at the lowest temperature or in open air—before grinding. 
12. Grind it using a meat grinder or blender into fine crumbs.

Prepare the cream:

1. In a saucepan, mix together sugar, vanilla sugar, and the egg until smooth. 
2. Add the milk, stir, and place the saucepan over heat. Bring to a boil, stirring constantly. 
3. Once it starts boiling, cook for 1–2 minutes until thickened, stirring continuously.
4. Remove from heat, cover with plastic wrap (touching the surface), and let it cool.
5. Beat the softened butter (at room temperature) with a mixer until light and fluffy. 
6. Add the cooled custard base (also at room temperature) to the butter, one tablespoon at a time, beating until smooth. 
7. If desired, add rum or cognac and beat again until smooth.
8. Set aside a little cream for decorating the pastries.

Assembling:

1. Combine the sponge crumbs with the cream and mix thoroughly.
2. You should get a dense, play-dough-like mass. 
3. Divide it into equal portions (14 pieces of about 70 g each). 
4. Shape each piece into a "potato," smoothing the surface of each pastry.
5. Mix the cocoa powder with powdered sugar.
6. Roll each pastry in the cocoa-powdered sugar mixture. 
7. Using a sieve, dust the tops with more of the cocoa mixture. 
8. Make small indentations on top and pipe "potato sprouts" using the reserved cream.
9. Refrigerate the "Kartoshka" pastries for several hours to allow them to set and develop flavor.

• 441.8 kcal / 100 g
• Protein: 6.6 g
• Fat: 21 g
• Carbohydrates: 59.7 g

For 16 rolls 2x3 inch:

Dough:

• Flour - 320 g
• Egg - 1
• Sour cream (Greek yogurt) - 140 g
• Butter - 120 g
• Sugar - 50 g
• Baking powder - 1tsp
• Salt - 1/4 tsp
• Vanilla extract - 1 tsp

Filling:

• Any jam (I use apple) - 400 g

Dough

1. Egg, sour cream and butter should be room temperature.
2. Beat the butter with a mixer for 1 minute.
3. Add sugar, an egg, and sour cream, then mix.
4. Gradually add sifted flour mixed with baking powder and knead the dough.
5. Refrigerate the dough for 30 minutes.

Form the rolls:

1. Divide the dough into 4 parts.
2. Roll each part into a rectangular sheet about 3 mm thick.
3. Spread apple jam on top and roll it into a log. 
4. Cut each log into 3 or 4 pieces.

Baking:

1. Place wax paper on a baking sheet and lightly grease it with a small amount of oil
2. Place on a baking sheet and bake at 360°F for 25 minutes.
3. Sprinkle the cooled rolls with powdered sugar.

• 258 kcal /100 g
• Protein: 5.1 g
•  Fat: 5.4 g
•  Carbohydrates: 53.7 g

• Beef – 2lb
• Mushrooms – 1lb
• Onion -1
• Oil – 1tbsp
• Heavy Cream – 200 ml
• Boiled water – 200 ml
• Salt, Hot pepper

1. Slice the beef, onion and mushrooms into thin strips.
2. Fry for ten minutes over medium-high heat.
3. Add the onion and fry for another ten minutes.
4. Add the mushrooms, season with salt and pepper, and fry for another ten minutes.
5. Add the cream and a bit of water.
6. Bring to a boil, then reduce the heat.
7. Simmer over low heat for fifteen minutes.
8. Serve with rice, mashed potatoes, or other side dishes.

• 122 kcal /100 g
• Proteins – 12.0 g
• Fats – 6.0 g
• Carbohydrates – 8.9 g

Shortcrust Pastry Sponge Cake (for an 8×8×2-inch square pan)

• Butter – 50 g
• Sugar – 40 g
• Salt – ⅓ tsp
• Vanilla extract – ⅓ tsp
• Egg – 1
• Buttermilk – 40 ml
• Flour – 170 g
• Baking powder – ⅓ tsp
• Lemon zest – from 1 lemon

Mousse filling:

• Lemon juice – 130 ml
• Heavy cream (33%) – 500 ml
• Powdered sugar – 5 tbsp
• Sugar – 90 g
• Gelatin – 14 g
• Water – 50 ml

Jelly filling:

• Lemon Juice – 70 ml
• Boiled water – 150 ml
• Sugar – 90 g
• Gelatin – 6 g

Sponge Cake (for an 8×8×2-inch square pan):

1. Zest the lemons and squeeze out 200 ml of juice.
2. Whisk the room-temperature butter with a whisk or hand mixer for 2 minutes.
3. Add sugar, salt, and vanilla extract.
4. Mix everything with a whisk or mixer.
5. Add the room-temperature eggs and mix.
6. Pour in the room-temperature buttermilk and stir.
7. Add the zest of one lemon.
8. Sift the flour with baking powder and gradually add it to the batter, mixing gently.
9. Line the pan with wax paper and lightly grease it with oil.
10. Place the dough in the refrigerator for 30 minutes. 
11. Roll out the dough to fit the size of the pan. 
12. Place the dough into the baking pan. 
13. Bake at 360°F (180°C) for 15 minutes.
14. Let cool.

Lemon Mousse:

1. Use 130 ml of the lemon juice for the mousse and set aside 70 ml for the lemon jelly.
2. Chill the mixing bowl, the whisk attachment, and the cream in the refrigerator.
3. Whip the cream, gradually adding powdered sugar, until soft peaks form.
4. Heat the lemon juice with sugar until the sugar dissolves, but do not boil.
5. Set aside 20 ml of the lemon syrup to soak the sponge cake.
6. Pour 50 ml of cold water over the gelatin and let it swell.
7. Heat the gelatin in a water bath until melted.
8. Gradually stir the warm gelatin into the lemon-sugar mixture, mixing constantly.
9. Slowly combine the slightly cooled lemon-gelatin mixture with the whipped cream.
10. Pour the mixture over the sponge cake in the pan.
11. Refrigerate for 1 hour to set.

Lemon Jelly:

1. Heat 70 milliliters of lemon juice and 150 milliners of water with sugar until the sugar dissolves, but do not boil.
2. Add 1/3 teaspoon of turmeric for yellow coloring.
3. Remove from heat and strain the mixture.
4. Pour 50 ml of lemon juice over the gelatin and let it swell.
5. Heat the gelatin in a water bath until melted.
6. Gradually stir the warm gelatin into the lemon-sugar mixture, mixing constantly.
7. Pour the jelly over the mousse layer.
8. Refrigerate for 4–5 hours to set.
9. Carefully run a plastic knife around the edges of the cake to release it from the pan.
10. Decorate the cake as desired.

• 281.28 kcal / 100 g
• Proteins: 5.2 grams
• Fats: 18.71 grams
• Carbohydrates: 23.73 grams