Доверившись потоку вдохновенья, свое призвание найдешь.
Go with the flow of endless inspiration in search for your calling.
Podmoskovny White Bread
This is a soft, but filling bread with a texture of little bubbles, consisting of white wheat flour with high content of protein. The crust is thin and crispy. This bread is perfect for canapes and toast.
This is a traditional Russian bread with a filling. It can be served as an individual dish as well as a side dish for soup. There is a great variety of filling. Such as:
-Meat and cabbage
-Fish, onion, and rice
French Style Kiev Cake
This cake has a rich flavor of hazelnut inside friable layers made of meringue, and a slightly chocolatey cream with praline made of hazelnut, and chocolate mirror glaze.
Double Cheesecake with Sour Cherries and Coconut
The concept of this cake is the gradation of flavors and textures. On the very top lies a rich, sour cherry jelly, the layer below is a fluffier, but not less sour cheesecake packed with loads of cherry puree, the layer below is a more dense and rather sweet cheesecake with coconut, which has a layer of cherry confit with whole berries, and finally a dense almond sponge cake with shredded coconut.
This individual cake is a realistic replica of a real mango fruit, with a flavor just as bright and tender, that you will prefer it to the real fruit. Plus, you can eat the whole thing since there is juicy compote made of pieces of mango and orange instead of the single seed you will find in the real fruit As for the fruit pulp, it is made of tender mousse made of mango puree. The sweet is coated with white chocolate.
An almond tartlet filled with lemon cream, with a realistic looking citrus, made of mint mousse with lemon stuffing, coated with white chocolate on top.
CAKES AND PASTRIES
This cake is made of layers of crispy meringue with cashew or hazelnuts (you can choose) with butter cream “Charlotte” inside and chocolate and nut cream on the outside. There is also another variant - butter cream with condensed milk.
All chocolate lovers doubtlessly prefer a more classic version of this cake. It contains three layers of chocolate biscuit with a thin layer of apricot or plum jam and some fluffy chocolate cream and is topped with chocolate glaze. There is never too much chocolate!
Meringue Roulade Cake
This is a good cake for a Christmas table. This is a “log” made of meringue with almond or hazelnut crumbs on top. Inside there is “Charlotte” cream with a selection of chocolate flavor, nut and chocolate flavor, and vanilla flavor. It rest on a biscuit cushion.
Chocolate Pistachio Mousse Cake
The cake lies on a thin layer of chocolate biscuit, which covers the pistachio mousse with a very thin layer of raspberry confiture, followed by the general chocolate mousse (with a selection of dark and milk chocolate). On top there is a modern velvet cover which is, in fact, a thin, crispy layer or chocolate that gives it extra sophistication to this cake.
There is a lot of debate about which version of Napoleon cake is classic. Every family makes their own unique version of this cake. I can offer three versions of this cake:
1. With butter cream with condensed milk (the taste of childhood, the cake stays crispy thanks to butter cream).
2. With “Chantilly” cream (combination of custard and whipped cream) this is my favorite version because the fluffy cream soaks into the crispy layers, making them softer as well.
3. With custard cream. It makes the cake softer and makes the layers stick together.
Mousse Jelly Cake
Whether you are inviting guests to your house or you a big fan of jelly, this fascinating and somewhat healthy cake is exactly what you need. This is a multilayered cake which lies on fluffy biscuit, topped with a layer of compote. Next, follows mousse made of mango puree or other fruits or berries of the season of your choice. Next follows a layer of fresh cream or coconut mousse. Lastly on top lies a layer of either mango, strawberry, apple, or almond flavored jelly with trapped flowers made from milk mousse. Don’t worry, they are all edible!
Out of all my tested recipes of Borodinsky bread I prefer the recipe of 1939, which I obtained thanks to my “colleague” from Britain, Yuri Lazarev.
This coriander bread contains pregelatinized rye flour and malt. Thanks to that the bread stays fresh longer, and in my opinion, tastes better after a few days. It also contains black honey, which in combination with coriander gives the bread its signature sweetness.
I recommend serving it with borsch, especially if rubbed with garlic. To satisfy guests at your party, make some canapes made with Borodinsky bread with mackerel and beetroot, and for breakfast, topping this bread with smoked salmon and a cup of coffee will bring a good start to the day.
Hearth Black Wheat Bread with Rye Malt
It is often said that the type of sourdough must match the type of bread. For example, white wheat bread can only be made with wheat sourdough, wholegrain bread can only be made with wholegrain sourdough, etc. But that is not true. Rye sourdough can be used to bake any type of bread.
Rye malt, a necessary ingredient for this bread makes it very aromatic, also giving its own special flavor to the bread. Other than that, rye malt gives bread a rich, almost black color.
I also added some bran to this bread, adding more fiber and making this bread very nutritious.
Hearth Rye-Wheat Bread
This bread is for lovers of rye bread with slight sourness. ¾ of it consists of rough rye flour with addition of wheat, wholegrain, and white flour. The honey in it makes it softer. This bread is good for canapes and also is a good side for a main course. It is also great for toast cooked with a bit of butter.
Italian Bread Ciabatta
This bread containing olive oil is baked in a special “slipper shape”, but I prefer baking it in a mold so it is better for canapes.
This bread is very airy, porous, but at the same time, the consistence of the inside is very dense and pleasantly rubber-like, due to the release of gluten in the long process of kneading.
Artisan Wheat Bread with Seeds
This bread with a very crispy crust is baked in a cast iron Dutch oven. This technique gives it the effect of a stone oven.
This bread consists of wheat wholegrain flour and white flour.
Almost 20% of this bread are seeds. Those seeds are poppy seeds, sesame seeds, pumpkin seeds, and sunflower seeds. They make the bread extra nutritious and healthy with an unforgettable taste and scent.
This is white bread with a crispy crust and airy inside, but with a pleasant rubbery texture.