Sour Cream Cake
1 egg
1 cup of sour cream (14% of fat)
1/2 cup of sugar
1 tsp of baking soda
1 tsp of baking powder
1 bag of vanilla sugar
5 tsp of cocoa
1 cup of flour
Filling
1 cup of sour cream (14% of fat)
1/2 cup of sugar
canned fruit (often cherries)
1 square of chocolate grated
1. Lightly beat an egg, mix it with sour cream, sugar, add baking soda, baking powder, vanilla sugar and cocoa. Add flour and mix very well into smooth batter.
2. Bake it 200 degrees Celsius for 40 minutes. Check if the cake is baked with a wooden skewer, it should be dry after you put it inside the cake.
Tip:
After the 30 minutes of baking you can cover the pan with a foil paper to let it bake though. My oven lets me avoid this tip.
3. Prepare the filling. Blender sour cream with sugar. Cut the cake in to two layers. Cut the crust on the top layer as thinly as possible, that will let the filling get absorbed better.
4. Put the filling and cherries between layers, put the filling on the top of the cake and heavily sprinkle with grated chocolate. It's better to keep the cake in a cool place for a few hours to let the filling get absorbed.
1 egg
1 cup of sour cream (14% of fat)
1/2 cup of sugar
1 tsp of baking soda
1 tsp of baking powder
1 bag of vanilla sugar
5 tsp of cocoa
1 cup of flour
Filling
1 cup of sour cream (14% of fat)
1/2 cup of sugar
canned fruit (often cherries)
1 square of chocolate grated
1. Lightly beat an egg, mix it with sour cream, sugar, add baking soda, baking powder, vanilla sugar and cocoa. Add flour and mix very well into smooth batter.
2. Bake it 200 degrees Celsius for 40 minutes. Check if the cake is baked with a wooden skewer, it should be dry after you put it inside the cake.
Tip:
After the 30 minutes of baking you can cover the pan with a foil paper to let it bake though. My oven lets me avoid this tip.
3. Prepare the filling. Blender sour cream with sugar. Cut the cake in to two layers. Cut the crust on the top layer as thinly as possible, that will let the filling get absorbed better.
4. Put the filling and cherries between layers, put the filling on the top of the cake and heavily sprinkle with grated chocolate. It's better to keep the cake in a cool place for a few hours to let the filling get absorbed.
Sharlotka (light apple pie)
3-5 medium Granny Smith apples
3 eggs
1 cup of sugar
1 cups of flour
Kitchen tip:
You can reduce the amount of sugar, especially if you are using sweet apples.
1. Grease a pan with butter. Slice the apples thinly and put them randomly.
2. With a mixer mix eggs and sugar until white. Add flour, mix well.
When you mix eggs and sugar note that the whiter the mixture is the more dry and puffy the pasrty will be.
3. Pour the pastry over the apples. Cook for 40 minutes at 200 degrees Celcius.
3-5 medium Granny Smith apples
3 eggs
1 cup of sugar
1 cups of flour
Kitchen tip:
You can reduce the amount of sugar, especially if you are using sweet apples.
1. Grease a pan with butter. Slice the apples thinly and put them randomly.
2. With a mixer mix eggs and sugar until white. Add flour, mix well.
When you mix eggs and sugar note that the whiter the mixture is the more dry and puffy the pasrty will be.
3. Pour the pastry over the apples. Cook for 40 minutes at 200 degrees Celcius.
Salad "Olivier"
makes at least 10 servings
200 grams of bologna
2 hard-boiled eggs
4 -5 dill pickles (Russians use fermented salted cucumbers) or 1 fresh English cucumber
2 cooked big potatoes
1 can of green peas - 398 ml
1 onion
2 cooked carrots (optional)
Dressing: 1/2 cup of mayonnaise + 1/2 cup of sour cream
1. Cut bologna in small cubes, chop onion, eggs, pickled cucumbers and potatoes. Drain peas.
2. Mix everything in a bowl.
3. Mix half a cup of mayonnaise with half a cup of sour cream, stir the mixture in a salad.
makes at least 10 servings
200 grams of bologna
2 hard-boiled eggs
4 -5 dill pickles (Russians use fermented salted cucumbers) or 1 fresh English cucumber
2 cooked big potatoes
1 can of green peas - 398 ml
1 onion
2 cooked carrots (optional)
Dressing: 1/2 cup of mayonnaise + 1/2 cup of sour cream
1. Cut bologna in small cubes, chop onion, eggs, pickled cucumbers and potatoes. Drain peas.
2. Mix everything in a bowl.
3. Mix half a cup of mayonnaise with half a cup of sour cream, stir the mixture in a salad.