1 tbsp eggs 2. Recipe for eggs, omelettes. and pour over the sour cream mixture.

poultry salad

350 g of boiled poultry meat, 4 hard-boiled eggs, 100 g of boiled champignons, 100 g of canned asparagus, 150 ml of mayonnaise, 100 g of canned pineapples, salt and pepper to taste.

Cut poultry meat, asparagus and pineapple into slices. Cut the eggs into four pieces. Combine all products, season with mayonnaise, adding salt and pepper to taste. When serving, decorate with slices of pineapple and mushrooms.

Chicken salad with pineapple

350 g canned pineapple, 500 g boiled chicken fillet, 280 g canned corn, 2 boiled eggs, 250 g mayonnaise, herbs, salt and pepper to taste.

Cut the chicken fillet into fibers. Cut pineapples into small pieces. Strain the corn from the liquid. Peel the eggs and separate the white from the yolk. Protein cut into pieces and mix with the rest of the ingredients. Grind the yolk with mayonnaise, if the dressing is too thick, dilute with pineapple juice. Put all the ingredients in a deep salad bowl, season with dressing, salt, pepper and garnish with herbs.

Krill Paste Salad with Rice

300 g of pasta, 150 g of rice, 200 g of canned green peas, 3 hard-boiled eggs, 250 g of mayonnaise, herbs, ground black pepper, salt.

Boil rice in salted water and mix with krill paste, green peas and chopped eggs. Season with mayonnaise, add pepper and salt to taste. Decorate with greenery.

stuffed tomatoes

4 large tomatoes, 2 hard-boiled eggs, 150 g canned fish, 100 ml mayonnaise, lettuce leaves, salt and pepper to taste.

In tomatoes, cut off the top, remove the pulp with seeds. Cut the eggs into strips, finely chop the lettuce and dill, drain the juice from the canned food, and mash the fish with a fork. Combine the fish mass with eggs, herbs and mayonnaise, mix. Stuff the tomatoes with the resulting mixture, cover with the cut top and serve.

Tomatoes stuffed with cottage cheese

500-600 g tomatoes, 300 g low-fat cottage cheese, 2 tbsp. spoons of raisins, cinnamon, salt, sour cream to taste.

Pass cottage cheese through a meat grinder, add salt, cinnamon, a little sugar, mix thoroughly. In clean, well-washed medium-sized tomatoes, cut off the tops, remove the core, salt the inside. Fill tomatoes with prepared cottage cheese, pour sour cream on top and bake in the oven for 10-12 minutes. Serve on a wide platter, beautifully laid out and additionally watered with sour cream.

Tomatoes stuffed with eggs

4 large tomatoes, 4 eggs, 50 g of hard grated cheese, 100 ml of mayonnaise, green salad leaves, salt and pepper to taste.

Turn on the oven to heat up. Wash the tomatoes, cut off the tops, remove the core, salt and pepper the inside. Pour 1 egg into the tomatoes, sprinkle with grated cheese. Bake in the oven at 180°C for 20 minutes. Before serving, put the tomatoes on lettuce leaves and pour over with mayonnaise.

Lettuce

150 g ham, 200 g boiled meat, 100 g boiled potatoes, 100 g apples, 50 g pitted olives, 100 pickles, 50 g canned green peas, 100 ml mayonnaise, salt and pepper to taste.

Cut the ham and meat into strips, cut the potatoes into slices. Peel apples, pickles and seeds, cut into strips. Mix the prepared products, season with mayonnaise, salt, pepper. Put in a salad bowl, decorate with green peas, olives and herbs.

OTHER BREAKFASTS

chicken fritters

500 g chicken breast, 1 tbsp. a spoonful of starch, 1 egg, 3 tbsp. spoons of mayonnaise, 100 ml of vegetable oil, salt and pepper to taste.

Cut skinless chicken meat into small pieces, add the rest of the ingredients and mix well. Such minced meat can be stored in the refrigerator for several days and fry only the required number of servings. Fry in vegetable oil, spreading the pancakes with a spoon.

Semolina porridge with strawberry sauce

250 g semolina, 700 ml milk, 500 g strawberries, 150 g sugar, salt to taste.

Add 300 ml of water to milk, boil, salt and, gradually stirring, add semolina. Reduce heat and simmer until grits are tender, about 15 minutes. Pour the prepared porridge into bowls and cool slightly. Porridge can be prepared in the evening, poured into portioned cups moistened with water, and put in the refrigerator, and put on plates in the morning. Before serving, pour strawberries mashed with sugar.

Cheese for breakfast

200 g hard cheese, 2 eggs, 1/2 cup flour, 50 g fat.

Cut the cheese into rectangular pieces about 1 cm thick. Break the eggs into a separate bowl and mix well. Pour the flour onto a wide plate. Pick up a piece of cheese with a fork, roll it in flour, then in an egg and again in flour. Thus, prepare all the pieces of cheese and fry them in a pan with fat on all sides, making sure that the cheese does not lose its shape. This cheese is good for morning coffee or tea.

Appetizer with pineapple

300 g canned pineapples, 400 g crab sticks or meat, 300 g cheese, 1-3 garlic cloves, 200 g mayonnaise.

Cut canned pineapples and crab sticks into small pieces, grate the cheese on a fine grater, crush the garlic, add mayonnaise and mix everything, you can not add salt.

student breakfast

3 eggs, 2 tbsp. spoons of ketchup, 100 g of salami-type sausage, 100 g of white bread, salt, water.

Cook 3 eggs in a "pouch", no more than 2.5 minutes in boiling water. Peel them and put them in a medium-sized pot (1/2 l). Grind the eggs with a knife into crumbs, right in the pot. Cut 5-6 circles of sausage and cut it into small cubes. Cut 1-2 pieces of white bread from a slightly stale loaf of no more than 1 cm thick and cut them into small cubes. Add to pot, mix thoroughly and season with salt. Add 1 tbsp. a spoonful of water. Put the pot in an electric stove or oven, heat up to 80 degrees. Add 1-2 tbsp. a spoonful of ketchup and mix everything.

Breakfast with Hercules

4 tbsp. spoons of oatmeal, 4 tbsp. spoons of honey, 500 ml of yoghurt without filler, 250 g of fresh or frozen raspberries or strawberries, 1-2 tsp. Orange peel bales.

Dry oatmeal in a dry frying pan for 1 minute, add 2 tbsp. spoons of honey and heat until the flakes become golden and crispy. Combine the remaining honey, yogurt and zest, mix and pour the mixture over the berries. After 10 minutes, when the raspberries give juice, mix lightly so that stains form on the surface of the yogurt. When serving, place half of the flakes in a bowl, pour over the yoghurt mixture, sprinkle with the remaining flakes and decorate with berries.

Chicken in dough

1.2-1.3 kg of chicken, 200 g of flour, 1 tbsp. a spoonful of butter, 70 ml of vodka, 1 teaspoon of sugar, 250 ml of water, 100 ml of vegetable oil, salt to taste.

Remove the chicken meat cooked in broth from the bones, cut into portions. Prepare the batter by kneading the dough from flour, water, vodka, butter, sugar and salt. Prick each portion of meat on a fork, dip in batter and dip in boiling vegetable oil, remove as soon as it is reddened, place on a sieve or blotting paper.

Breakfast with beans

200 g of canned red beans in their juice, 500 g of smoked legs, 200 g of pickled cucumbers, 200 g of onions, 1/2 of a sliced loaf, 200 g of mayonnaise, 50 g of vegetable oil.

By following these simple rules, you will bake a wonderful biscuit for anyone.

1. The form is filled with dough to 3/4 of the height, as it increases in volume during baking.

During the first 20-30 minutes, the biscuit should not be touched, as it may settle and bake poorly.

2. Readiness can be determined by piercing the biscuit with a wooden stick (for example, a toothpick), if the stick is dry, then the biscuit is ready.

3. A freshly baked biscuit is poorly cut and poorly saturated with syrup, so it is recommended to keep it after baking for about a day or at least 8 hours.

4. To make the biscuit more fluffy and crumbly, part of the flour can be replaced with starch. The quality of the biscuit depends on the freshness of the eggs, the duration of beating and the correct temperature.

5. Grated lemon or orange zest, vanillin, cocoa powder, chopped nuts can be added to the biscuit dough. They are pre-mixed with flour.

6. If water or softened butter is added to the biscuit dough, they are mixed with the yolks.
Bake the dough immediately after kneading.

7. Form or baking sheet should be greased with cold butter, sprinkled with flour or breadcrumbs.

8. Lubricate the side walls of the form should not be, otherwise, when baking, the dough will rise only in the center of the form.

COLD BISCUITS

Beat egg whites to stiff peaks with half the sugar.

Grind the egg yolks with the remaining half of the sugar until white. You can add grated lemon (orange) zest or ground nuts. When preparing dough with additives, introduce them (sour cream, butter, cottage cheese, pumpkin) into the yolk mass.

Mix with flour (and if necessary - with starch) and carefully introduce 1/3 of the protein foam. After that, the mass will become more liquid and it is already easier to mix the remaining proteins into it - you need to mix it not in circular motions, but lifting it from the bottom up. Transfer to form.

Preheat the oven to t=150°C, put the mold with the biscuit and add the temperature to 180~220°C.

WARM SPISCUIT COOKING

Grind the yolks with sugar and, if the recipe requires, melted butter. Heat in a water bath with constant stirring until the sugar dissolves.

Cool to room temperature by placing in cold water and whisking constantly. In this case, the mass will become thick, lush, yellow. Add flour or flour with starch. Then introduce the proteins in the same way as with the cold method.

BISCUIT DRY
1 cup flour, 8 eggs, 1 cup sugar

SOUR CREAM BISCUITS №1
2 cups flour, 0.5~1 cup sour cream, 6 eggs, 1 cup sugar

SOUR CREAM BISCUITS №2
1 cup flour, 2 tablespoons sour cream, 5 eggs, 1 cup sugar

BISCUIT WITH STARCH
0.5 cup flour, 0.5 cup starch, 8 eggs, 1 cup sugar

BISCUIT BUTTER №1
1 heaping cup flour, 150g butter, 3/4 cup sugar, 4 eggs, 2 teaspoons baking powder

BISCUIT BUTTER №2
1 cup flour, 100g softened butter, 8 eggs, 1 cup sugar

BISCUIT VIENNA OIL
(prepared in a warm way; proteins and yolks do not separate)
1 cup flour, 1 tbsp starch, 100g butter, 2/3 cup sugar, 5 eggs, 2 yolks

BUDAPEST BUTTER BISCUIT
2/3 cup flour, 2 tablespoons melted butter, 8 eggs, 6 tablespoons powdered sugar, 100g ground almonds

BISCUIT PARIS BUTTER
(prepared warmly)
0.5 cup flour, 3 eggs, 2 yolks, 1 cup powdered sugar, 2 tbsp melted butter

BUTTER COTTAGE BISCUITS
3 tablespoons flour, 100g softened butter, 200g cottage cheese, 4 eggs, 1 cup sugar, 1/4 teaspoon baking soda

AIR BISCUIT
2 tbsp flour, 2 tbsp sugar, 5 eggs

BISCUIT WITH CORN FLOUR
0.5 cup flour, 0.5 cup cornmeal, 6 eggs, 6 tbsp sugar

BISCUIT WITH PUMPKIN
2 cups flour, 1 cup sugar, 8 eggs, 2 cups raw pumpkin puree, a pinch of salt

QUICK BISCUITS
1 cup flour, 1 cup sugar, 5 eggs, 1/2 teaspoon soda (quench with vinegar) or 1 teaspoon baking powder

QUICK BISCUITS WITH WATER
3/4 cup flour, 100g sugar, 2 eggs, 4 tbsp hot water

Biscuit in a hurry
flour - 1 cup (100 g),
eggs - 4-5 pieces,
sugar - 1 cup (180 g)
Beat the eggs with a mixer until fluffy.
Then, gradually adding sugar, beat until a thick foam forms.
Gradually add the flour sifted through a sieve and gently mix the dough with a spoon, lifting layer by layer, until it absorbs the flour.
Carefully place the dough in a greased and dusted with flour or breadcrumbs form.
Bake the biscuit for 25-40 minutes in an oven preheated to ~180-200°C.

lemon biscuit
4 eggs
1 cup of sugar
zest and juice of half a lemon
3 tbsp flour + 1 tbsp potato starch (all heaped) - total 1 cup

Grate the lemon zest on a fine grater.
Divide the eggs into whites and yolks.
Stir the yolks with a spoonful of sugar and lemon juice.
Whisk the egg whites with sugar into a strong foam, then, without stopping beating, add the lemon zest and pour in the yolks with lemon juice in a thin stream.
In the beaten egg mass, carefully, stirring with a spoon from top to bottom, add flour and starch.
Immediately pour the biscuit dough into a greased or lined with baking paper form (preferably split) measuring 20x30 cm.
Put the future biscuit in an oven preheated to 180 ° C and bake for about 25 minutes. Willingness to determine a wooden stick.

Lemon biscuit turns out to be very airy and has a delicate, slightly audible lemon flavor. It can be served with tea as a separate dish, or used as a base for a cake.

chocolate biscuit
Separate the whites of 6 eggs from the yolks. Beat the whites in a strong foam (10 minutes with a mixer).
While continuing to beat, slowly add 2 cups of sugar. Add egg yolks (one at a time).
4 tbsp. Sift cocoa through a sieve so that there are no lumps, pour into the dough and gently mix the dough from top to bottom.
Then, in several steps, add 2 cups of flour and a third of a teaspoon of soda, quenched in half a tablespoon of lemon juice.
Grease the form with oil, cover with paper. Pour out the batter and place in the oven. Bake at 180 degrees until done. If the surface is already baked, but the middle is not, cover the top of the base with parchment or foil. The cake is baked for about an hour.

All cakes are prepared very easily and quickly!

1. Cake “Vanka Curly”

Ingredients:

kefir - 200 grams
eggs - 3 pieces
sugar - 1 cup
soda - 1 teaspoon
vanillin - to taste
flour - 6 tbsp. spoons
cocoa - 3 tbsp. spoons
sour cream - 200 grams (cream)
sugar - 1 cup (cream)
milk - 100 grams (icing)
sugar - 4 tbsp. spoons (glaze)
cocoa - 2 tbsp. spoons (glaze)
butter - 1 tbsp. spoon (icing)

Cooking:

Grind eggs with sugar and vanilla in a bowl. Pour in kefir, add flour and soda slaked with vinegar. To stir thoroughly.
Divide the dough into 2 parts.
Add cocoa to one part. Put the dough into molds and bake 2 cakes in a preheated oven.
Cut the white crust into cubes.
Dip each cube in sour cream.
To prepare the cream, beat sour cream and sugar with a mixer. Lubricate the chocolate cake with sour cream and put white cake cubes on it.
To prepare the frosting, pour milk into a saucepan and bring to a boil.
Add sugar, cocoa and cook for 4 minutes.
Add butter and cook for 3 minutes.
Pour the prepared frosting over the cake.
Instead of glaze, the cake can be sprinkled with grated chocolate.

2. Curd cake

You can add kiwi, mango, papaya and other soft fruits to the layer of this soft cottage cheese cake. Or serve them together.

You will need:

3 tablespoons of syrup or honey,
3 eggs,
2.5 cups flour (can be 3),
2/3 cup sugar
1/2 tsp baking powder.

For cream:

800 gr sour cream 20%,
600 grams of cottage cheese mass (or cottage cheese + sugar)

Make the dough - beat eggs, sugar, syrup. Add baking powder. Add flour and knead the dough. It will slightly stick to your hands. Divide into 3 parts and roll each on parchment into a layer 0.5 thick. Cut into strips (like cookie sticks) 1 cm thick and bake 200 5-6 minutes.

Do the same with all 3 pieces of dough.

Prepare the cream: mix the curd mass with sour cream thoroughly. Take a form, cover it with foil and ... .. start creating: first a layer of cream, then lay out the sticks, then the cream, then you can use fruit or sticks again. Then, when everything fits, cover with foil and put in the refrigerator - FOR A DAY, AND BETTER FOR A HALF. This is me comparing 2 cakes-daily and 2 daily. the second one was more praised. Like insisted, condensed and so on ... ..-))))

Get it, open the foil, turn it over onto a dish, remove the foil and decorate .... as you like. I'm chocolate, but you can do it differently! The strawberries are amazing here!

3. Cake “Tenderness”

Cooking cake: 200 flour, 40 gr. cocoa, 2 eggs, 100 sugar, 160 milk, 2 tsp baking powder, 80 rast. oils.

We knead a thin dough, pour it into a round shape and bake at 180 gr.until ready.

While our cake is being prepared, we are preparing the curd soufflé: pour 10g of gelatin into 1 tbsp. milk (leave for 30 minutes), then put on fire and heat until gelatin is completely dissolved (do not boil).

300 gr. cottage cheese, 100 sugar, beat in a blender and add our mixture with gelatin there, beat everything well.

We take out our cake, cool it, take out the core (so that the sides and bottom remain. Put bananas on the bottom of our cake (I have 4 pieces), and then pour the curd mixture, crumble the rest of our cake on top and put in the refrigerator overnight.

4. Sour cream cake

for light dough:

sour cream - 200 g;
margarine - 100 g;
soda - 1/2 teaspoon;
sugar - 1/2 cup;
flour - 2-2.5 cups.

for chocolate dough:

sour cream - 200 g;
margarine - 100 g;
soda - 1/2 teaspoon;
sugar - 1/2 cup;
flour - 2-2.5 cups;
cocoa - 2 tbsp. spoons.

for cream and frosting:

fat sour cream - 400 g;
sugar - 150 g;
poppy - 25 g.

To prepare the light and chocolate dough, combine the ingredients: sour cream, softened margarine, flour, sugar, soda (you can not quench) and cocoa in two different bowls.

Knead the lush dough and divide each into 2 parts, as a result you will get 2 light parts and 2 chocolate ones.

Roll each piece of dough into a circle about 25 cm in diameter and bake in a preheated oven at 200 degrees for about 10-12 minutes (the time depends on the properties of the oven).

Baked cakes can be trimmed to one size (for example, on a lid or on a plate, etc.), but I didn’t do this for my home version ...

For cream and glaze, beat sour cream with sugar, add poppy seeds and beat again.

Assemble the cake by brushing the cakes with sour cream.

Bring the rest of the sour cream to a boil, cook while stirring over low heat - this is the icing, which gently pour over the top surface of the sour cream cake.

After 3-4 hours (or overnight) soaking in the refrigerator, the sour cream cake with sour cream is ready.

5. Chocolate Cake

For the biscuit:

350 g of condensed milk,
2 eggs,
125 g wheat flour
25 g cocoa
1 tsp soda.

For cream:

500 ml milk
150 g sugar
1 egg
70 g flour
25 g cocoa.

For glaze:

150 g chocolate
75 ml cream 35% fat.

Cooking:

Preheat oven to 180 degrees
Beat the eggs with a mixer until a fluffy light mass, add condensed milk and soda, mix.
Add cocoa powder and stir (do not beat).
Pour the batter into a buttered medium baking dish and bake for 25 minutes.
Shake the egg, mix with milk and flour.
Place over low heat and cook, stirring constantly, until thickened.
Add cocoa and mix well. Let cool.
Cut the cooled biscuit into three cakes.
Lubricate the cakes with cream, collect the cake and put in the refrigerator for at least 6 hours.
Melt the chocolate in the cream over low heat and immediately pour over the chocolate.
Let glaze dry.

6. Banana Delight Cake

Ingredients:

- 1 tbsp flour
- 1 tbsp sugar
- 1/4 tsp vanillin
- 4 eggs
- 200 gr. not dry cottage cheese (I have fat-free)
- 200 gr. sour cream
- 4 bananas
- 4-5 tablespoons of sugar
- jam (optional)

Cooking:

Cooking biscuit. First, sift the flour, preferably 2 times. We separate the beams from the yolks. Pour the yolks into a separate bowl, and the proteins into a large container.
Beat the whites, gradually, without ceasing to beat, add sugar to them, one spoon at a time, add vanillin. By the time the sugar runs out, the protein mass should be white and quite thick. Next, we begin to add the yolks, again one spoon at a time, without ceasing to beat. When all this is done, put the mixer aside and proceed to the flour. Add the flour to the resulting mass gradually, while stirring with a spoon from the bottom up. Then quickly pour the resulting dough into a greased form and put in a preheated oven. Bake ~25min. at 190-200 degrees. When the biscuit is cooking, you can not look into the oven! When the specified time has passed, turn off the oven and do not get the biscuit for another 5 minutes, again without looking.
The recipe must be strictly followed. Of course, you can cook a biscuit with baking powder (I used to do this), but when I tried this recipe, I realized that the classic biscuit is many times tastier than the one prepared with baking powder.
While the cake is baking, let's get on with the filling. Cottage cheese thoroughly knead with a fork, add 150g. sour cream + 3-4 tbsp. sour cream, half a banana, beat. Cut bananas into slices.
Divide the biscuit into 3 parts. Pour each cake with jam (you can do without it), put the curd filling, and put bananas on top.
Decorate the cake as you wish. You can beat 50g. sour cream with 1 tbsp. sugar, grease the top and edges with this. Lay bananas on the cake, sprinkle with grated chocolate on top and sides.

7. Biscuit cake with curd layer and jelly

Ingredients:

– 6 eggs
- 1 cup of sugar
- 1 cup flour
- 1 pack of jelly
- 1 pack of gelatin
- 400 gr. sweet curd
- 200 ml cream 10-15%
- fruits - tangerines, grapes, lemon, carambola, kiwi ...

Cooking:

Bake a biscuit according to my recipe. Now prepare the curd mass - mix the cottage cheese with cream. Dilute a pack of gelatin in a glass of hot water and without letting it think for a long time, just after cooling, pour it into the curd mass.

Now let him “think” a little - when the mass begins to thicken, put it on a biscuit and quickly in the refrigerator, let it thicken completely.

Now put the prepared fruits on the bird's milk and pour a glass of colored jelly. When it hardens, the cake is ready!

8. Creamy cottage cheese pancake cake with cherry jam

For pancakes:

375 ml milk
200 g wheat flour
1 egg
40 g sugar
25 ml vegetable oil

For filling:

300 g cottage cheese
300 ml cream 35%
35 g powdered sugar
200 g cherry jam
100 ml water
1 tsp starch
30 g sugar
¼ tsp cinnamon
30 g almonds

Cooking:

1. Prepare pancakes (you should get 9-10 pieces, you will need 9).
2. Cut off the edges on a plate with a diameter smaller than pancakes by 1-2 cm. Whip the cream with powder into a cream and mix with cottage cheese.
3. Assemble the cake: grease 3 pancakes with cream, 1 with jam, then again grease 3 with cream, 1 with jam and the rest with cream. Sides also smear with cream. Place in refrigerator for 2 hours.
4. Pour boiling water over the almonds and leave for 5 minutes. Peel off the skin and grind lightly in a blender.
5. Boil jelly from water, starch and sugar, adding cinnamon at the end and cool.
6. Pour the cake with jelly and sprinkle with nuts. Place back in the refrigerator for an hour.

9. Cake in a pan

Condensed milk (in dough) - 1 ban.
- Egg (2 in cream, 1 in dough) - 3 pcs
-Soda slaked with vinegar (in the dough) - 1 tsp.
-Flour (+2 tablespoons in cream) - 450-470 g
- Milk (in cream) - 500 ml
- Sugar (in cream) - 1 stack.
- Vanilla sugar (in cream) - 1 packet.
- Butter (in cream) - 200 g

Since the cakes are cooked very quickly, it is better to cook the cream right away. Pour milk into a saucepan, add 2 eggs, 2 tablespoons to it. spoons of flour, a glass of sugar and a bag of vanilla sugar, beat well with a whisk and put on a slow fire. Cook, stirring, until thick. Add the butter to the hot cream, stir and cover with a lid so that the cream does not cool down.
Now let's get to the crusts.

Pour the condensed milk into a bowl, add the egg and mix well. Then add soda slaked with vinegar and gradually add flour. When it becomes difficult to stir with a spoon, transfer the dough to the work surface and knead. It is not necessary to score strongly - the dough should be soft and elastic. Divide the dough into 8 equal parts. Roll out each cake and prick with a fork in several places. Heat up a skillet over medium heat and start baking. Cakes are baked very quickly - literally 1 minute and immediately turn over. Thus, we bake all 8 cakes. Then we take a plate of a suitable size and cut off all the cakes. We will need trimmings for sprinkling the cake. We begin to lubricate the cakes with cream. Our cream is still hot, the cake will soak very quickly. Then the top of the cake and the sides are also well lubricated. Sprinkle with crumbs. The cake is ready.

I decided to sprinkle with dark chocolate, because. the cake is sweet.
next time I think to soak one cake with lemon juice, otherwise there is not enough sourness.

10. Cake "Bird's milk"

Ingredients:

egg - 4 pcs.
sugar - 1 cup
flour - 1 cup
vanilla sugar 1 tsp
oil for lubrication

For cream:

milk - 1 glass
butter 300 g
egg - 10 pcs.
sugar - 2 cups
gelatin in granules - 40 g
potato starch - 1 tbsp.
vanilla sugar 3 tsp

For glaze:

dark chocolate (60% cocoa) - 150-200 g
butter - 50 g

For the dough, beat the eggs with sugar and vanilla sugar until white, add the sifted flour and beat until smooth.
Lubricate a deep baking sheet with plenty of oil, sprinkle with flour and pour the dough into it with a layer of about 1 cm. The cake is ready when the toothpick comes out dry. Cool the finished biscuit and cut horizontally into 2 halves.

For the cream, separate the whites from the yolks. Dilute starch in 1 tbsp. l. water. In a deep heatproof bowl, beat the yolks with 1 cup sugar and vanilla sugar, pour in the milk, stir, add the starch, beat until smooth, set the bowl in a water bath over a saucepan of boiling water and cook until thick. Cool, add softened butter and beat with a mixer until fluffy.

Gelatin pour 150 ml of water for 20 minutes, then heat in a water bath or minimum heat, stirring until dissolved; strain. Whisk egg whites with 1 cup sugar. Pour the gelatin into the beaten egg whites in a thin stream while whisking constantly. Add the prepared cream and mix thoroughly.

Place one half of the biscuit cake in a deep mold, fill with cream, cover with the second cake and leave to harden for 4-5 hours in the refrigerator.

For icing, melt the chocolate with butter in a water bath or in the microwave, remove the frozen cake from the mold and pour over it on top and sides. Let chill in the refrigerator for 1 hour and serve.

Advice:

Drizzle the biscuit cake layers with a little of any cream liqueur (Baileys, Talea Amaretto Cream).

Ingredients:

0.5 liters of milk, 1 tbsp. a spoonful of sugar, a quarter of a teaspoon of salt, 3 eggs, 100 g of butter, 10 tbsp. spoons with a hill of flour, vegetable oil for frying.

Heat milk, put sugar, salt, stir well. Add 3 yolks, melted butter, sifted flour. Whisk until lumps disappear. Separately beat egg whites into foam, combine with dough. Bake in a hot oiled pan.

Nadezhda Puchkova, Rostov region, sl. Rodionovo-Nesvetaiskaya

Pancakes "Sharp" (without flour)

Ingredients:

5 eggs, 4 tbsp. spoons of mayonnaise, garlic to taste.

Mix raw eggs with mayonnaise and wait until the foam settles. Then add the peeled and finely chopped garlic (for those who like it spicier, put more garlic) and mix well again. Then bake like regular pancakes. Nothing needs to be lubricated. You can add toppings if you like. Remove the pancakes from the refrigerator. In this recipe, it is important to keep the proportion: there should always be more eggs than mayonnaise, and - no flour!

T. Pluzhnikova, Volgograd region, Surovikino

star pancakes

Ingredients:

half a liter of kefir or yogurt, a glass of milk, flour, 1 egg, 1-2 tbsp. spoons of sugar, 2 tbsp. tablespoons of vegetable oil, a teaspoon of soda, salt to taste.

We heat the kefir to a warm, but not hot state, pour it into a saucepan. We put the sifted flour, sugar, salt, slaked soda, egg there and mix thoroughly. Put enough flour so that the dough turns out like thick sour cream. Bring milk to a boil and, stirring, pour into a saucepan. Then add vegetable oil and stir.

Pancakes are sweet, juicy, tasty, they have as many holes as there are stars in the sky.

Tatyana Kubrakova, Stavropol Territory, Shpakovsky District, Mikhailovka

Italian lasagna

Ingredients:

450 g minced meat; a glass of bacon (cut), mushrooms, grated hard cheese; 1.5 cups white wine, 2 cups chicken stock, 0.5 cup sour cream, 2 onions, 1 carrot, 2 tbsp. tablespoons flour, 50 g butter, 1 tbsp. a spoonful of tomato paste, parsley, salt, pepper.

Prepare dumpling dough. Divide into several parts - depending on the size of the form in which the lasagna will be baked.

Fry finely chopped onions, carrots in a deep frying pan, add mushrooms and crushed garlic and after a minute put minced meat and bacon. When minced meat turns brown, add tomato, wine and broth. Simmer over low heat for 45 minutes. Put parsley. For the sauce, fry the flour in oil, add sour cream. Add salt, pepper and cheese to the thickened mass. In a greased form, lay, alternating, thinly rolled layers of dough, stuffing and sauce. Coat the last layer with sauce. We bake in the oven at t 190-200 ° C for about an hour, but after 20 minutes the lasagna should be covered with foil so as not to dry out.

Elena Shorodok, Voronezh region, Pavlovsky district, s. Vorontsovka