Recipes - Page 6

For the Apple Syrup:

• Apple puree – 400 g
• Sugar – 450 g
• Water – 200 ml
• Agar-agar – 16 g

For the Whipped Egg Whites:

• Egg whites – 2
• Sugar – 100 g
• Citric acid – a pinch
• Salt – a pinch
• Vanilla extract – 1 tsp 

Step 1 – Preparing the Apple Syrup:

1. You can use store-bought apple sauce or make it yourself.
2. To make the apple sauce, take 600 g of apples, wash them, and cut them in half.
3. Place them on a baking sheet and bake in the oven at 360°F for 60 minutes.
4. Blend the baked apples in a blender and then in a mixer until you get a smooth sauce.
5. Strain the sauce through a sieve. You should end up with 400 g of sauce.
6. Mix the agar-agar with water.
7. In a saucepan, combine the apple sauce, sugar, and the agar-agar mixture.
8. Place on the stove and bring to a boil.
9. Once it starts boiling, cook for about 10 minutes, stirring with a whisk or spoon, until the temperature reaches 90°C (194°F).

Step 2 – Whipping the Egg Whites:

1. Separate the yolks from the egg whites.
2. When the apple syrup mixture starts boiling, add a pinch of salt and a pinch of citric acid to the room temperature egg whites and start to beat them.
3. Once soft peaks form, add the vanilla extract and gradually add the sugar.
4. While the egg whites are being whipped, stir the apple syrup occasionally.
5. Beat until stiff peaks form.

Step 3 – Combining the Syrup with the Egg Whites:

1. When the apple syrup reaches the desired temperature, slowly pour it in a thin stream into the egg whites while mixing on medium speed.
2. Then switch the mixer to high speed and beat for another 2–3 minutes.

Step 4 – Pouring into the Mold:

1. Pour the mixture into a 9x12-inch rectangular mold, smooth it out, and let it set at room temperature for 1 hour.
2. After an hour, remove from the mold and cut into strips.
3. Let the strips sit at room temperature for another hour and then roll them in powdered sugar.
4. Store the pastila in the refrigerator.

• 310 kcal / 100 g
• Proteins, g: 0.5
• Fats, g: 0.0
• Carbohydrates, g: 80.8

• Tomatoes - 700 g
• Onion - 1
• Carrot - 1
• Water - 0.9 Liter
• Parmesan – 2 tbsp 

1. Pour boiling water over the tomatoes and let them sit for 5 minutes.
2. Chop the onion and carrot.
3. Drain the hot water from the tomatoes and pour cold water over them to create a temperature contrast — this will make it easy to peel the tomatoes.
4. Cut and peel the tomatoes.
5. Pour a little oil into a pot.
6. Sauté the onion and carrot for 5 minutes.
7. Add the tomatoes and sauté everything for another 10 minutes.
8. Add boiling water, reduce the heat, and simmer for 15 minutes.
9. Transfer the soup to a blender and blend until smooth.
10. Return the soup to the pot, add Parmesan, and bring to a boil.

• 79 kcal / 100 g
• Protein: 2.8 g
• Fat: 5.4 g
• Carbohydrates: 4.9 g

• Egg Whites (from 4 eggs) – 120 g
• Vanilla Sugar – 1 tbsp
• Citric Acid – 1/3 tsp
• Salt – 1/3 tsp
• Sugar – 240 g (2x the weight of egg whites)
• Water – 70 g (half the weight of egg whites)

1. Separate four room-temperature egg whites from the yolks.
2. Pour the egg whites into the bowl of a mixer and add a pinch of salt.
3. In a small saucepan, combine the sugar and water, then bring to a boil.
4. Cook the syrup until it reaches 248°F (120°C), carefully removing any sugar that forms on the sides of the pan with a brush dipped in water, if needed.
5. As soon as the syrup starts boiling, begin whipping the egg whites, starting at low speed and gradually increasing the speed.
6. If the egg whites are fully whipped before the syrup reaches the desired temperature, either turn off the mixer or reduce the speed.
7. One minute before removing the syrup from the heat, add the citric acid, cook for another minute, then remove the syrup from the heat and slowly pour it into the egg whites in a thin stream, while continuing to whip at medium speed.
8. Once all the syrup is added, increase the mixer speed and whip the meringue until it becomes glossy.

• 236.4 kcal / 100 g 
• Protein: 2.4 g  
• Fat: 0 g 
• Carbohydrates: 60.4 g  

For the sponge cake: 6 inch form

• Egg – 1
• Sugar – 40 g
• Milk – 20 ml
• Vegetable oil – 15 ml
• Flour – 50 g
• Salt – a pinch
• Baking powder – 2 g
• Zest of one orange
   

For the mousse:

• Egg yolks – 2
• Milk – 100 ml
• Heavy cream (33–35%) – 50 ml
• Sugar – 30 g
• Vanilla sugar – 5 g
• Melted white chocolate – 100 g
• Cold heavy cream (33–35%) – 250 ml
• Gelatin – 8 g
• Cold water – 50 ml
   

For the jelly:

• Orange juice – 400 ml
• Sugar – 100 g
• Gelatin – 8 g
• Orange segments – 200 g
  
   

Step 1 - Prepare the sponge cake:
All sponge cake ingredients must be at room temperature. Preheat the oven to 170°C (340°F).
In a bowl, mix flour, salt, and baking powder. Set aside.
In another bowl, combine the egg and sugar and beat on high speed until the mixture becomes light and fluffy, and increases in volume.
Reduce the mixer speed to low and add orange zest, vegetable oil, and milk.
Mix until smooth.
Gradually add the flour mixture, gently folding from bottom to top with a spatula.
Pour the batter into a 6 inch ring or round cake pan lined with parchment paper.
Bake for 17–20 minutes.
Check readiness with a wooden skewer – if it comes out clean, the cake is ready.
Remove the baked sponge from the oven and let cool for 10 minutes.
Then remove from the pan and let it cool completely on a wire rack.
 

Step 2 - Prepare the jelly:

Squeeze oranges to get 400 ml of orange juice.

Strain the juice.
Pour some of the orange juice to soak the gelatin.

Place the gelatin in a water bath to dissolve it.

Heat the remaining juice with sugar, but do not boil it.

Remove the juice from the heat and add the dissolved gelatin.

Stir well and set aside.

Cut 200 g of oranges into pieces.

Step 3 - Prepare the mousse:
Soak the gelatin in cold water and put it in a water bath. 

In a saucepan, mix the egg yolks, granulated sugar, and vanilla sugar.

Whisk until smooth, then add milk and cream and stir well.

Cook over medium heat, whisking constantly, until the mixture thickens slightly and reaches 82°C (179°F).

Remove from heat and add warm gelatin.

Stir until fully dissolved.

Transfer the mixture to a bowl and add the melted white chocolate.
Mix until smooth.
Whip the chilled cream to soft peaks and gradually fold into the chocolate mixture.
 

Step 4 - Assembling:
Trim the top off the sponge cake to level it.
Line the 7 inch cake ring with foil and plastic wrap.
Line the sides with parchment or acetate cake film.
Place the ring on a flat surface (e.g., a cutting board).
Place the sponge at the bottom.
Pour in 2/3 of the mousse and refrigerate for 15 minutes.
Remove from the fridge and place orange segments on top.
Pour in the orange jelly and put in in a freezer for 30 minutes.
Stir the remaining mousse occasionally to keep it from setting.
After chilling, pour the remaining mousse over the cake and refrigerate for at least 6 hours.
 

Remove the finished cake from the ring, peel off the plastic wrap, and transfer the cake to a serving dish.
 

Enjoy your dessert! 🍊🍰

• 330.2 kcal /100 g
• Proteins: 4.4 g 
• Fats: 12.4 g 
• Carbohydrates: 53.6 g

For biscuit:

• Eggs – 4
• Sugar – 120 g
• Flour – 120 g
• Baking powder – 1 tsp
• Salt – pinch
• Vanilla sugar – 1tsp

For filling:

• Cherries – 400 g
• Sugar – 50 g

For filling cream:

• Heavy cream – 700 ml
• Sugar powder – 100 g
• Water -60 ml
• Gelatin – 10 g

For cover cream: (Italian merengue)

• Egg Whites (from 4 eggs) – 120 g
• Vanilla Sugar – 1 tbsp
• Citric Acid – 1/3 tsp
• Salt – 1/3 tsp
• Sugar – 240 g (2x the weight of egg whites)
• Water – 70 g (half the weight of egg whites)
  
   

Step 1– Biscuit preparation:

1. Separate the egg whites from the yolks.
2. Beat the egg whites with salt and sugar until fluffy.
3. Add the yolks to the whites one at a time.
4. Preheat the oven to 340°F (170°C).
5. Gently fold the sifted flour mixed with baking powder into the egg mixture in parts, using a spatula.
6. Line an 8-inch pan with wax paper.
7. Bake for 35–40 minutes.
8. Check the sponge cake for doneness with a toothpick.
9. Let the sponge cool, then remove it from the pan.
10. Wrap it in plastic and refrigerate for at least 2 hours, preferably overnight.

Step 2– Filling cream preparation:

1. Whip cold cream at medium speed until it begins to foam.
2. Add powered sugar and continue whipping at medium speed until it reached the consistency of runny sour cream.
3. Soak the gelatine with cols water and melt it over a water bath.
4. Gradually pour the gelatine into the cream while continue to whip.
5. Whip the cream until stiff peaks form.
6. Add food coloring if desired.
    

Step 3– Assembling:

1. Wash the cherries, remove the pits, sprinkle them with sugar.
2. Cut the sponge cake into 3 layers.
3. Wrap the bottom layer of the sponge with cake collar.
4. Soak the biscuit layers with a sugar water if needed.
5. Spread a bit of whipped cream with gelatine on the bottom sponge layer.
6. Place the cherries on the top of the cream in a random pattern.
7. Add more cream on top and smooth it out with a spatula.
8. Place the second sponge layer on top and repeat the process.
9. Add the final sponge layer on top.
10. Remove the cake collar and trim the sides slightly.
11. Place the cake in refrigerator for 2-3 hours or overnight.
12. Meanwhile, prepare the frosting.

1. Step 4– Prepare Italian merengue:
   Separate four room-temperature egg whites from the yolks.
2. Pour the egg whites into the bowl of a mixer and add a pinch of salt.
3. In a small saucepan, combine the sugar and water, then bring to a boil.
4. Cook the syrup until it reaches 248°F (120°C), carefully removing any sugar that forms on the sides of the pan with a brush dipped in water, if needed.
5. As soon as the syrup starts boiling, begin whipping the egg whites, starting at low speed and gradually increasing the speed.
6. If the egg whites are fully whipped before the syrup reaches the desired temperature, either turn off the mixer or reduce the speed.
7. One minute before removing the syrup from the heat, add the citric acid, cook for another minute, then remove the syrup from the heat and slowly pour it into the egg whites in a thin stream, while continuing to whip at medium speed.
8. Once all the syrup is added, increase the mixer speed and whip the meringue until it becomes glossy.

Step 5– Final assembling:

1. Frost the top and sides of the cake with Italian meringue cream.
2. Decorate the sides of the cake using stars or flowers tips.
    

Enjoy your cake! 🍊🍰

• 229 kcal / 100 g
• Protein – 3.8 g
• Fat – 13.9 g
• Carbohydrates – 22.1 g

For biscuit: (8-inch form)

• Eggs – 5
• Sugar – 140 g
• Flour – 150 g
• Baking powder – 1 tsp
• Salt – pinch
• Vanilla sugar – 1tsp

For the strawberry confit:

• Strawberries – 400 g
• Sugar – 80 g
• Gelatin – 10 g
• Water – 40 ml

For the mousse:

• Strawberries – 320 g
• White chocolate - 80 g
• Sugar – 80 g
  Gelatin – 19 g 
• Water – 80 ml
  Mascarpone – 240 g
  Heavy cream – 240 ml

For Italian merengue cream:

Egg Whites (from 4 eggs) – 120 g 

Vanilla Sugar – 1 tbsp Citric Acid – 1/3 tsp Salt – 1/3 tsp 

Sugar – 240 g (2x the weight of egg whites) 

Water – 70 g (half the weight of egg whites)

For the marzipans:
Almond flour – 150 g
Sugar – 200 g
Water – 40 ml
Food coloring

Step 1 – Biscuit preparation:

1. Separate the yolks from the whites.
2. The eggs should be at room temperature.
3. Add salt to the egg whites and beat until foamy.
4. Add the sugar and beat on high speed until the mixture increases in volume (5–10 minutes).
5. Preheat the oven to 340°F (170°C).
6. Reduce the mixer speed to medium.
7. Add the yolks one at a time.
8. Gradually add the flour sifted with baking powder into the egg mixture, folding gently with a spatula.
9. Line the bottom of the baking pan with parchment paper.
10. Pour the batter into the pan.
11. Bake for 35–40 minutes.
12. Check for doneness with a toothpick — it should come out clean.
13. Remove the sponge cake from the pan and let it cool.
14. Wrap it in plastic wrap and place it in the refrigerator for 2 hours or preferably overnight.
15. Cut into 4 layers.

Step 2 – Preparing the strawberry confit:

1. Blend the washed strawberries with a blender.
2. Place over heat, add the sugar, and warm it up — but do not bring to a boil.
3. Soak the gelatin in water and melt it in a water bath or microwave in short bursts, being careful not to overheat it.
4. Remove the strawberry confit from the heat and gradually stir in the gelatin.
5. Set aside to cool to room temperature.

Step 3 – Preparing the mousse:

1. Blend the washed strawberries with a blender.
2. Heat on the stove with sugar, but do not bring to a boil.
3. Soak the gelatin in water and melt it in a water bath or microwave in short bursts, being careful not to overheat it.
4. Remove the strawberries with sugar from the heat and add the white chocolate.
5. Stir until the chocolate is fully melted.
6. Gradually add the warm gelatin to the mixture.
7. Blend with a blender until smooth.
8. Add the mascarpone and blend again.
9. Cool the mixture to room temperature.
10. Whip the cold cream to soft peaks.
11. Combine the strawberry mixture (cooled to 30°C / 86°F) with the whipped cream.
12. Divide the mousse into 2 equal parts.

Step 4– Assembling:

1. Strawberry confit and mousse should be cooled to room temperature.
2. Place the first sponge layer on a cake board.
3. Place a metal ring around it and line the inside with an acetate cake collar.
4. Press the sponge firmly inside the ring to secure it.
5. If desired, soak the sponge layers with milk.
6. Pour the first portion of the strawberry mousse over the sponge.
7. Place the second sponge layer on top.
8. Pour the strawberry confit over it.
9. Add the third sponge layer on top.
10. Pour the second portion of mousse over it.
11. Cover with plastic wrap and refrigerate for 6–8 hours (preferably overnight) to set.

Step 5– Preparing Italian Merengue cream:

1. Separate four room-temperature egg whites from the yolks. 
2. Pour the egg whites into the bowl of a mixer and add a pinch of salt. In a small saucepan, combine the sugar and water, then bring to a boil. 
3. Cook the syrup until it reaches 248°F (120°C), carefully removing any sugar that forms on the sides of the pan with a brush dipped in water, if needed. 
4. As soon as the syrup starts boiling, begin whipping the egg whites, starting at low speed and gradually increasing the speed. 
5. If the egg whites are fully whipped before the syrup reaches the desired temperature, either turn off the mixer or reduce the speed. 
6. One minute before removing the syrup from the heat, add the citric acid, cook for another minute, then remove the syrup from the heat and slowly pour it into the egg whites in a thin stream, while continuing to whip at medium speed. 
7. Once all the syrup is added, increase the mixer speed and whip the meringue until it becomes glossy.

Step 6 – Preparing marzipans:

1. In a saucepan, combine the sugar and water.
2. Heat the mixture to 120°C (248°F).
3. Remove from heat and stir in the almond flour.
4. Knead the marzipan dough.
5. If needed, add a little water or flour.
6. Divide the mixture into 4 parts and add 3–4 drops of food coloring to each.
7. Roll out the marzipan and cut out geometric shapes.

Step 7– Decoration:

1. Cover the cake with freshly made, cooled Italian meringue.
2. Decorate with marzipan figures or as desired.

Enjoy your cake! 🍊🍰

• 395 kcal / 100 g
• Protein: 5 g 
• Fat: 29 g 
• Carbohydrates: 29 g

• Beef Steaks - 2
• Oil- 100 ml
• Butter - 50 g
• Garlic - 6-8 cloves of garlic
• Spices

1. Rub the steaks with oil and sprinkle with spices and coarse salt.
2. Pour a little oil into a skillet and heat it for 5–7 minutes.
3. First, sear the sides of the steaks, then cook each side for 7 minutes, frequently basting with oil.
4. Halfway through, add a bit of butter and a few cloves of garlic.
5. Transfer the steaks to a baking sheet and finish in the oven for 10 minutes at 360°F. 

• 223 kcal / 100 g
• Protein: 20.1 g
• Fat: 15.2 g 
• Carbohydrates: 0 g 

For the dough:

• Eggs – 3
• Salt – a pinch 
• Sugar – 100 g
• Vegetable oil (or melted butter) – 50 g
• Buttermilk –350 ml
• Flour – 230 g + 2 tbsp
• Vanilla sugar (or vanilla extract) – 1 tsp
• Instant coffee (or cocoa powder) – 1 tbsp
• Baking soda – 1 tsp (½ tsp for each part of the dough)

For the cream:

• Sour cream – 1 can (680 g)
• Sweetened condensed milk – 1 can (396 g)
• Lemon juice – 30 ml

Step 1 – Prepare the sponge cakes:

1. Mix 3 room-temperature eggs with salt and sugar, and beat with a mixer until the mixture increases in volume and changes color.
2. Add vegetable oil (or melted butter) and mix.
3. Add warm buttermilk.
4. Add sifted flour with baking powder and vanilla sugar (or extract), and whisk everything together.
5. Divide the batter into 2 parts.
6. To the first part, add 2 tablespoons of flour to balance the consistency of the sponge.
7. To the second part, add 1 tablespoon of instant coffee (or cocoa powder) and let it sit until the coffee fully dissolves. After that, add 1 tablespoon of flour.
8. Add ½ tsp of baking soda to each part just before baking.
9. Pour each portion of dough into an 8-inch pan.
10. Bake at 180°C (360°F) for 20 minutes.
11. Let the sponge cakes cool, trim the domed tops, and cut each sponge in half horizontally.
12. Trim the tops of the sponge cakes and dry the scraps in a skillet over low heat for 30 minutes. 
13. Crush the dried scraps in a blender to make crumbs for decorating the cake.

Step 2 – Prepare the cream:

1. Add lemon juice to the sweetened condensed milk to thicken it.
2. It’s best to use full-fat sour cream, and ideally drain it in advance for 2–3 hours to remove excess liquid.
3. Combine the lemon-condensed milk mixture with the sour cream — the cream is ready.

Step 3 – Assemble the cake:

1. Spread cream on the bottom vanilla sponge layer.
2. Place the coffee sponge layer on top and spread with cream again.
3. Then add another vanilla sponge, and so on, alternating layers.
4. Spread the cream over the sides and top of the cake.
5. Grind the trimmed tops of the sponge cakes in a food processor and sprinkle the crumbs over the top and sides of the cake.

• 317.5 kcal / 100 g
• Proteins: 5.2 g
• Fats: 11.7 g
• Carbohydrates: 47.4 g

For the base:

• Softened butter - 50g
• Sugar - 50g (2.5 tbsp)
• 1 pinch of salt
• Eggs - 2
• Wheat flour - 200g (10 tbsp)
• Baking powder -1 tsp

For the cream layer:

• Sour cream (any fat content) - 500g
• Sugar - 120g (6 tbsp)
• Vanilla sugar – 1 tsp
• Instant gelatin - 10g + 70ml of cold water
• Fresh grape - 300g

Step 1 – Preparing the Biscuit Base:

1. Add salt and sugar to the eggs, and beat until smooth.
2. Add the softened butter and mix.
3. Add the sifted flour mixed with baking powder.
4. Knead the dough until it’s soft but not too stiff.
5. If the dough sticks to your hands, moisten your hands with water.
6. Line a square (or round) baking pan with parchment paper.
7. Spread the dough evenly over the bottom of the pan and poke it several times with a fork.
8. Bake at 360°F for 15–20 minutes.

Step 2 – Preparing the Mousse Layer:

1. Wash and dry the grapes.
2. Soak the gelatin in cold water and dissolve it either in a water bath or in the microwave using short bursts.
3. Add sugar and vanilla sugar to the sour cream.
4. Whisk until smooth. The sour cream should be at room temperature.
5. Gradually add the dissolved gelatin to the sour cream mixture, stirring well.
6. Add 300 grams of grapes and pour the mixture into the prepared pan with the baked base.
7. Refrigerate for 6–8 hours until set.

• 395 kcal / 100 g
• Proteins: 5 g 
• Fats: 29 g 
• Carbohydrates: 29 g