Доверившись потоку вдохновенья, свое призвание найдешь.
Go with the flow of endless inspiration in search for your calling.
Easter Bread (Kulitch)
Easter Bread (Kulitch) made with gelatinized starter yukone, stays fresh longer compared to ordinary Kulitch. You can choose plain vanilla Kulitch, or Kulitch with raisin or other dried fruits. The Nest Kulitch is 20 cm in diameter and 8 cm tall. The Tall Kulitch is 10 cm in diameter and 12 cm tall. The decoration is royal icing, nuts and edible sugar glaze.
This rye flatbread combines the features of rye bread and shortbread. They are filling but at the same time friable. They consist of rough rye flour and only a small portion of whole wheat flour. One piece weighs approximately 100g but can become your whole breakfast and give you energy throughout the day.
Honey Cake with Yogurt Mousse and Mountain Cranberry
The base of the cake is custard honey cake with sour cream. One layer of the four is smeared with salted caramel. The cake is covered with light mousse made of yogurt and cream with honey, and inside the mousse there is a layer of mountain cranberry confit.
Bitter Chocolate Napoleon with Sour Cherry
This cake is for lovers of dark chocolate. Chocolate and coffee puff pastry, cream made of cream cheese with dark chocolate, and sour cherry with chocolate marzipan are alternately layered in the cake.
Caramel Mousse Honey Cake
The base of the cake is honey cake with sour cream. One layer of the four is smeared with salted caramel. The top of the cake is covered in fluffy caramel mousse flavored with tonka beans. In the mousse layer there are hidden apples cooked in caramel with Ceylon araka and cinnamon.
This petit dessert Canneles. They originally come from the French region of Bordeaux. The outer shell is crunchy and crisp while the inside is delicious custard with rich vanilla and rum flavor.
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.