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Salmon Julienne – жульен c рыбой

July 29, 2012 · by · 4 Comments
Salmon Julienne - жульен c рыбой
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Julienne is a European-russian dish. It has some Russian and some French.I found out  from my Russian friends that all restaurants in Russia have this dish on their menu and serve it  as first course(never been there don’t know).So its very popular and very well  known dish. Their Classic Julienne is with chicken and mushrooms which  I will post later some time, but it is still versatile that can be made using different ingredients as in this recipe. It is very rich and creamy dish, that’s why it is served in small ramekins.

Ingredients:
1/2 lb. Wild Salmon 1/2 inch cubed (+/-)
1 onion diced
2 tablespoons butter.
1 cup heavy cream
3 tablespoons creme fraiche or sour cream
1 full tablespoon flour
1 cup shredded mozzarella Cheese (+/-)
Salt and fresh ground pepper
Olive oil for coating ramekins

Directions:  
Heat oven to 400 degrees.
Add butter to a saute pan.
On medium heat, saute onions until soft and slightly browned.

Add cubed salmon to the pan and sprinkle with salt and pepper.

Gently combine with onions and saute for about 2-3 minutes.Set aside.
In another small frying pan or saute pan, on med-low heat saute flour until slightly yellow/tan in color.

                                 Whisk heavy cream and creme fraiche or sour cream together.

Add  to t flour and mix with a whisk vigorously until sauce thickens.Add a little salt.

Divide salmon with onions equally into ramekins (about six ramekins)

Pour the sauce into ramekins and sprinkle with cheese.

Bake at 400 degrees for 12-13 minutes.
Sprinkle with fresh chives.
Serve hot with fresh  toasted rustic bread and eat using a spoon.
I also like to spread it on bread.
Enjoy!!!

Filed Under: lunch, russian, salmon, sauce, seafood, Soup ·

Nutella roll

July 29, 2012 · by · 15 Comments
Nutella roll
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Ingredients for 2 rolls:
7 eggs

3/4 cup sugar
3/4 cup flour

Cream ingredients:
1 cup nuttela
4 oz.(1/2 )package cream cheese
4 oz. whipped topping
Cocoa for dusting
Directions-
 
 Batter:
Heat oven to 350 degrees.

Beat eggs with sugar on high speed in a stand or hand mixer until pale in color and fluffy in texture.
Add flour and mix gently on low speed.
Line a large baking/cookie sheets with parchment paper.
Pour the batter on cookie sheet and spread it.
Bake for about 12-15 min.
As soon as you take it out from the oven, roll it up with towel and  parchment paper and let it cool.

Cream:
Using a hand or stand mixer, mix cream cheese and nuttela.
Add  whipped topping (cool whip)and  mix again until well combined.


Assembling:
Carefully unroll the roll removing parchment paper.
Spread cream evenly.
Roll it up.
Dust it with generous amount of cocoa or remaining cream.
Refrigerate for atleast 1 hour.
Slice and serve with tea or coffee.

you can add any berries if desired.



Filed Under: Cakes, Dessert · Tagged: , , , , , ,

Eggplant capresse appetizer

July 24, 2012 · by · 7 Comments
Eggplant capresse appetizer
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Print
Eggplant capresse appetizer

Ingredients

  • 1 eggplant sliced 1/2 inch thick
  • Fresh mozzarella cheese sliced 1/2 inch thick
  • Sliced tomatoes
  • 5 crushed garlic cloves
  • fresh basil leaves
  • salt and fresh ground pepper
  • Olive oil (better if fresh and cold pressed)
  • balsamic vinegar ( good quality)
  • Oil for frying eggplants

Instructions

  1. Sprinkle salt on both sides of the eggplant. Let it sit for 15 minutes.
  2. Heat a frying pan and add plenty of oil.
  3. Fry the eggplants on both sides.
  4. Let them cool.
  5. Spread a little of fresh crushed garlic on the eggplant.
  6. Add the sliced tomato on top of the eggplant.
  7. Then one whole leaf of fresh basil, and fresh mozzarella on top of the basil and tomato.
  8. Sprinkle with salt and fresh pepper.
  9. Drizzle Olive oil and balsamic vinegar on the cheese.
  10. Serve with fresh rustic bread or crostinnis.
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Filed Under: appetizer, lunch, Salad · Tagged: , , , , , , ,

Tomato Greek Salad

July 18, 2012 · by · 4 Comments
Tomato Greek Salad
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Greek salad is a very refreshing summer salad that has many variations. This is one of the recipes that I like using mostly tomatoes.Of course you can add chopped romaine, sliced bell peppers,cucumbers,red onions and parsley.

Ingredients:
Cherry tomatoes sliced in half
sliced pepper-cine
kalamata  olives sliced in half
Feta cheese cubed
olive oil
balsamic vinegar
salt and fresh ground pepper

Mix to combine all the ingredients.

Filed Under: appetizer, Salad ·

Grilled Chicken Kebabs

July 17, 2012 · by · 10 Comments
Grilled Chicken Kebabs
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Summer days are perfect to get outdoors and cook something on the grill. These grilled chicken kebabs are very juicy and tasty and great for parties, camping or just for your next family lunch or dinner.


Print
Grilled Chicken Kebabs

Ingredients

  • 4 lbs. boneless,skinless chicken thighs cubed
  • 1 1/2 onions or 2 small shredded
  • 2 cups plain yoghurt
  • 2 tbsp. salt ( adjust how desired)
  • 1 tbsp. black pepper
  • 1 teaspoon cumin
  • 2 tbsp. fresh chopped parsley
  • 2 tbsp. fresh chopped cilantro
  • 2 tbsp. paprika
  • 2/3 cup ketchup
  • 1/2 teaspoon ground coriander
  • 1 bay leaf
  • 1 cup cold water

Instructions

  1. Combine and mix all the ingredients in a bowl. Refrigerate overnight or up to 3 days. Take meat out of the fridge 1 hour before grilling. Place the meat on the skewers and grill it.
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Filed Under: chicken, Dinner, grilled, lunch, Main course · Tagged: , , , , , , , , , ,

Napoleon Cake # 2

July 6, 2012 · by · 27 Comments
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This is a well known, popular Russian cake. With crunchy thin layers of pastry sheets filled with fluffy whipped cream in between.Now, this is not puff pastry type dough, If you like that type of cake you can use store bought puff pastry dough or use this recipe to make your own http://www.aflockinthecity.com/2012/04/17/homemade-puff-pastry-the-quicker-version-by-nick-malgieri/
If using store bought, roll it out in to thin sheets before baking, or you can bake them as is and then separate it to add the cream.
The layers can be baked ahead of time like 1-2 days before, maybe even more(didn’t try ,don’t know)
If you like more crunchy type cake then place it in fridge for 6 hours, if you want it more softer, then you can go for 12 or more hours.
This cake can be versatile using different cream filling http://delightsofculinaria.blogspot.com/2011/06/russian-napaleon.html or pastry cream (will post recipe soon.) Another great cream filling from http://www.grabandgorecipes.com/dulce-de-leche-napoleon-cake-recipe/
So its up to you to decide which ever you prefer, It will be delicious anyway.

Ingredients:

3 1/2 sticks very cold butter
4 cups flour
2 tablespoons sour cream
2 egg yolks
1 tablespoon cognac or vodka
3/4 cup very cold water
1/2 teaspoon salt

Cream:
5 cups heavy whipping cream
1 1/2 cans condensed milk
 1 cup powdered sugar

On a flat surface sift flour,salt and cut butter in t big chunks.

Using a knife combine flour with butter until you will have fine crumbs.
Incorporate sour cream using a knife in to the crumbs.

In a bowl mix or whisk egg yolks,cognac or vodka with water.Add to the crumb mixture and start kneading the dough but not too much.

Divide the dough into 7 sections size of tennis ball, and place it in the fridge for 30 minutes.

      

Roll the dough very thin on a well floured surface adding flour as you roll so it won’t stick to the rolling pin or the surface.Transfer the rolled out dough to a baking sheet and cut it out into a circle or square shape. Bake on 375 degrees for about 10-12 minutes until golden brown.

Cream:
Combine all ingredients and beat using a stand or hand mixer on high speed until soft peaks form and you have a fluffy cream texture.

Spread generous amount of cream on each layer.

Leave one layer for crumbs.

Crumble one sheet of cake and all the baked cut out edges in blender or using a rolling pin.

Add the crumbs to sides and top of cake.
Fridge for at least 6 hours.

Filed Under: Dessert ·

Homemade fudge and Banana Split

July 1, 2012 · by · 9 Comments
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 Ice cream is always a fantastic summer treat that will cool you down on a very hot summer day.
This is a very fun way for a family to enjoy their treat by making it together with kids. You can add sprinkles,m & m’ s or any other kids favorite topping.

  1 serving
 Banana splits-
 1 sliced banana in half
 3( small) scoops of your favorite ice cream
 caramel sauce, fudge or both.
Your choice of raspberries,strawberries, crushed pineapple, or cherries
Whipped cream or ( homemade: heavy cream + powdered sugar whipped )
Crushed toasted hazelnuts, pecans, almonds or peanuts

Fudge:
 2/3 cup heavy cream
1/2 can condensed milk
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 ounces semi-sweet chocolate chips, or chocolate bar chopped,and  divided in half
1 teaspoon vanilla extract
4 tablespoons unsalted butter

Fudge directions:
Combine cream, half of chocolate chips, cocoa, brown sugar,salt and condensed milk in a sauce pan and bring to  boil on med-high heat.
Reduce heat to low and cook for 5 minutes stirring occasionally. .
Remove from the heat and stir in the rest chocolate, butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to two weeks.)

Caramel Sauce:

Caramel Sauce:
(adapted from Kitchen Heals Soul)
2 cups sugar
½ cup water
1 stick butter,cubed
1 cup whipping cream, warm
1/2 teaspoon sea salt (optional)

Pour the sugar into a sauce pan. Add water. Bring to boil on med-high heat.
Continue to boil until turns color to amber. Be careful, keep eye on it, not to do it too dark.
As soon as the the caramel will reach desired color,take pan away from heat and add butter.Stir and gradually add the cream. Whisk until well combined.Let it cool before serving.

Diections for banana split:
Place 2 sliced bananas on bottom of a plate.
place scoops of ice cream on top.
Drizzle or pour your sauces and top it off with a little whipped cream.
Sprinkle nuts and add fruits on top.
Enjoy!!!!

Filed Under: Dessert ·

Layered Bean Dip

July 1, 2012 · by · 1 Comment
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4th of July is just around the corner, this dip would be an  excellent appetizer. Its very simple to make and can be prepared ahead of time.

Ingredients:
6 avocados smashed
2 oz. guacamole mix or see recipe below for homemade mix
1 can re fried beans
2 cups sour cream
1 package taco seasoning  or 2 -3 teaspoons of homemade taco seasoning (see recipe below)
Toppings:
diced tomatoes
chopped green onions (green parts)
sliced olives
shredded cheese
corn
tortilla chips

Taco seasoning- enough to season 7 pounds of meat. (adapted from browneyedbaker.com)
4 tbsp. Chili powder
3tbsp.+ 1 tsp paprika
3 tbsp. Cumin powde
1 tbsp+ 2 tsp onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
1 tablespoon salt
Directions:
Combine all the ingredients in small bowl.
 
 guacamole-
 
 3 crushed garlic
1 teaspoon cumin powder
2 tablespoons fresh lime juice
1/4 teaspoon chili powder
1/2 teaspoon onion powder
1 tablespoon fresh chopped parsley
salt to taste

Directions: 
Use a deep serving plate or glass baking pan for layering the dip.
Start by spreading the beans on the very bottom.
Mix guacamole mix with avocado and spread on top of beans.

Mix sour cream with taco seasoning and spread on top of guacamole.
Top it of with tomatoes,corn,cheese,green onions,and olives.
Serve with tortilla chips. 

Filed Under: appetizer ·

Lasagna

June 25, 2012 · by · 9 Comments
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This Italian dish could be layered ahead of time, placed in the fridge, and baked in the oven the next day.

Ingredients:
1 lbs. ground beef ( I use tri-tip or chuck)
1 onion chopped
3-4 finely chopped garlic cloves
16 oz. ricotta cheese (1 cup)
3-4 cups shredded mozzarella cheese (depends how cheesy you like it)
2 1/2 cups pasta sauce ( I use  Organic Di Napoli Classico)
1 cup grated parmesan cheese
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil
4 tablespoons olive oil
salt and pepper
9 oz. Lasagna noodles/sheets cooked al dente (about 12-16 sheets)

I used a 11x 8x 3 lasagna baking dish.

Directions:

Heat a large skillet on medium-high heat.

Brown the meat until no longer pink and add the onions and garlic.

Cook until onions are soft about 4-5 minutes.
Add and stir in pasta sauce, and cook for another 3 minutes.

stir in ricotta cheese,parsley and basil,season with salt and pepper.

Cook for a minute or two and turn off the heat.

Heat oven  to 350 degrees.

Grease a deep baking pan with cooking spray or oil.
Arrange lasagna sheets side by side.

Evenly spread the meat mixture.
Sprinkle some Parmesan and mozzarella cheese.

Repeat the steps for the next three layers.
Place in the oven for about 25-30 minutes.
Let cool for 5 minutes and serve.

Filed Under: Dinner, lunch, Main course ·

Chicken Chow Mein with Vegetables

June 22, 2012 · by · 5 Comments
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Chow mein is a Chinese dish that is stir fried consisting of noodles,meat and vegetables.It also can be made with seafood or vegetables alone for vegetarians.Of course there is variations how to make chow mein, but this is the way we like it. You can use thin or thick noodles of your choice, and of course if you don’t have chow mein noodles you can substitute with spaghetti. I love my vegetables, so my proportions for veggies is big.When stir frying vegetables I use two skillets to speed up the process.

Ingredients:
4 Chicken thighs cut into strips
4 cups sliced mushrooms
1 large onion quartered and cut into slices
3 peeled and julienne carrots
1 crown broccoli cut into florets
1/4 head of cabbage thickly chopped or  approx.3 cups
6 cloves crushed garlic  ( or more if you’re a garlic lover like me)
1/2 cup oil + more if needed
1/3 cup soy sauce + more if needed
14-16 oz Chow mein noodles

Directions:
Heat a Wok or a large non stick frying pan on high heat.Add about 4 tablespoons of oil and add the chicken to the pan.
Drizzle some soy sauce and cook until golden brown.
When the chicken is done, remove it from the pan and Add in mushrooms.
Stir fry all vegetables separately adding more oil every time.( When stir frying brocolli and cabbage add a little water or say sauce and cover with lid. I cook them together)
Cook the noodles following the directions listed on the package.
Drain and run them through cold water.
Add more oil to the wok/pan,when the oil is heated add the noodles ( if you want crispy chow mein the add then fry the noodles in batches other wise, Add all at once.)
Add all stir fried ingredients,soy sauce,and garlic.
Stir fry for 2 minutes combining the chicken and vegetables with noodles.

This dish needs pretty good amount of oil, other wise it will be dry. Add more soy sauce or salt if desired.

Filed Under: Dinner, lunch, Main course ·

Sorrel soup (Borscht with shchavel)

June 21, 2012 · by · Leave a Comment
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 This is a classic Ukrainian/Russian sorrel soup that’s often called “green borscht” because of the sorrel.It has similar leafs of spinach and sour to taste.You can cook it with meat or make it vegetarian, ( that’s how I usually cook it), but if with meat I usually make my own chicken broth. Serve it hot with a dollop of sour cream and crusted bread.

Ingredients:
1 onion chopped
1 carrot peeled and shredded
8 oz. tomato sauce
4 cups chopped sorrel
3 hard boiled and chopped eggs or  uncooked whisked with a fork
3-4 potatoes diced
10 cups water or chicken broth/stock
2 tablespoon chopped  fresh dill
1 tablespoon chopped parsley
1/2 cup chopped green onions
3 tablespoons oil
2 bay leaf
salt and pepper
sour cream
*optional- 1/4 of shredded cabbage and add 1-2 crushed garlic to onion and carrots if cooking vegetarian.

Directions:
Heat a pan or large pot on medium heat.
Add oil to the pan/pot.
Add onions and carrots.
Saute onions and carrots until golden brown.
Add tomato sauce and bay leaf.
Cook for about 3-4 minutes stirring often.
Add the potatoes and broth/stock or water to the pot *
Season with salt and pepper.
Bring to boil on high heat then reduce heat to low and let  potatoes cook for about 15-20 minutes.
Add sorrel,eggs,dill,parsley and green onions.
Cook for 1 minute and remove from heat.
I like my soup to sit for awhile to get the flavors combined, then serve in approx. 30 minutes with sour cream and crusted bread.

*If using a saute pan, transfer the onions,carrot and tomato sauce cooked mixture  and potatoes to the pot with boiling water or stock/broth.Let it cool until potatoes are done.

Filed Under: Soup · Tagged: , , , , , , ,

Pan Grilled Khachapuri

June 10, 2012 · by · 8 Comments
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Khachapuri is a Georgian cheese filled bread dish. It’s somewhat similar to cheese quesadillas,but that’s just similar.Khachapuri is way better.These are very easy to make and take minimal time to prepare.
I make them with mozzarella or suluguni cheese.You can even add feta cheese or  some Parmesan to mozzarella.

Makes 8 Khachapuris
Ingredients:
5 1/4 cups all purpose flour or more if needed
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
3 cups buttermilk

Cheese filling:

5 cups shredded mozzarella or suluguni cheese
1/2 teaspoon salt if using mozzarella cheese
2 eggs
3-4 garlic cloves crushed
1-2 tablespoons finely chopped cilantro (optional)

 melted /2 stick butter and oil for coating hands
 Flour

Directions:

 Mix all dry ingredients and add buttermilk. Knead a soft dough.

The dough should be sticky to the hand

Cover the dough with plastic wrap to rest.
While the dough is resting prepare the filling.

 
Mix well to combine all the ingredients

Coat your hands with oil and take out the rested dough, and divide into 8 equal sections.

Sprinkle flour on the dough and roll the dough on a well floured surface in to a big flat pancake.Add about 3-4 tablespoons of cheese mixture(or more if you want it more cheesier).

Fold the pancake like this all around
        
   Sprinkle some flour and roll into a pancake again.

Heat a skillet on medium heat and place khachapuri pancake on the skillet and close lid.

Cook about 3 minutes each side.Brush each side with melted butter.

Filed Under: appetizer, Main course ·

Black Bean Salsa

June 9, 2012 · by · 2 Comments
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My family loves this salsa especially during summer time. It’s really simple to make and great for potlucks.You can even eat it as a salad, just add some chopped romaine or iceberg lettuce.

Ingredients:
1 can corn
1 can black beans,rinsed and drained
1/2  red onion finely chopped
1/3 cup extra light olive oil
1/3 cup fresh lime juice ( about 2 limes)
1 cup chopped tomatoes
1/2 cup chopped green onions
1/3 cup chopped fresh cilantro
2 avocados,halved,pitted,peeled and diced
1 teaspoon  ground cumin
1/4 teaspoon cayenne pepper (optional)
salt and pepper

Directions:

Mix all the ingredients (except avocado) to combine.
Gently fold in avocado.
Serve with tortilla chips.

Filed Under: appetizer, Salad ·

White chocolate/Chocolate rice krispie clusters

June 6, 2012 · by · 6 Comments
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Ingredients:
6 oz. crispy rice cereal
8 oz. sunflower seeds (toasted,better to toast them yourself)
4 oz. slivered toasted almonds
2 (11 0zs.) white chocolate chips packages or chocolate chips
1/4 cup oil

Place cereal,nuts and seeds in a medium mixing bowl and mix it.
Melt chocolate with oil over double boiler.
Transfer melted white chocolate or chocolate to cereal mix, and mix until all the mixture is well coated with chocolate.
Using a spoon or ice cream scooper place the clusters on cookie /baking sheet covered with parchment paper.
Refrigerate for atleast 2 hours.

Optional- You can drizzle caramel or white chocolate on top of the chocolate clusters or chocolate over white chocolate clusters.
 

Filed Under: Dessert ·

Breakfast wrap

June 6, 2012 · by · 3 Comments
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This is very filling and somewhat healthy breakfast wrap. I make it with different spreads, so I’m including some of them so you can choose what you prefer.It’s pretty big wrap, good enough for two people.All the ingredients are optional, you can substitute with anything you like.

Ingredients:
5 eggs
chopped spinach
chopped onion
diced bell peppers
chopped sliced turkey,bacon,sausage or ham
shredded cheese
1 whole wheat lavash or 2 tortillas
2 tablespoons olive oil + 1 tablespoon butter
salt
Any herbs of your choice if desired

Directions: 
Spread the spread mixture all over the lavash or tortilla.
Heat a frying pan with oil and butter on medium heat.
In a bowl beat eggs with salt using a fork or whisk.
Add veggies and meat to the heated pan. Let it cook for about 1-2 minutes.
Add eggs to the pan and mix with wooden spoon.
Add the cheese last.
Transfer eggs on the lavash and roll it up.Slice in half and serve.

Spreads:
1 tablespoon cream cheese
1 tablespoon mayo
1 teaspoon yellow mustard
1 teaspoon hot sauce ( I use Franks)
1 teaspoon ketchup (optional)

Mix and combine all the ingredients

OR

Salsa mixed with sour cream
OR
Just plain Cream cheese or plain salsa

Filed Under: Breakfast ·

Salmon Cakes with creamy dill sauce

June 2, 2012 · by · 2 Comments
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Ingredients:
2 lbs fresh wild salmon
1 onion chopped
1 egg
1 teaspoon paprika
1 teaspoon cumin powder
1 tablespoon hot sauce
1 teaspoon black pepper
salt to your taste
2 tablespoon fresh finely chopped parsley ( I used Italian)
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 tablespoon mayonnaise
6 tablespoons butter
1/2 cup oil
panko bread crumbs

Directions:
Saute onions with 3 tablespoon butter in a saute pan.
Grind fish,sauteed onions and parsley by using a meat grinder.
Add all the spices,hot sauce,mustard,mayonnaise and egg to the fish.
Mix well to combine all the ingredients.

Form the fish mixture into patties and coat it with panko breadcrumbs.
Heat a skillet with oil and 3 tablespoon butter on medium heat.
Fry the fish patties on both sides. 5-7 minutes per side.
Add more oil and butter if needed.

Sauce:
3/4 heavy whipping cream
3 pieces laughing cow swiss cheese
2 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
salt
1 teaspoon franks hot sauce (optional)

In a small sauce pan on medium heat, bring heavy cream and cheese to simmer.Always stirring until cheese is completely melted. ( about 5 minutes)
Turn off the heat and add salt,lemon juice,hot sauce and dill.Mix well and serve immediately over salmon cakes.

Filed Under: lunch, Main course, salmon, sauce, seafood · Tagged: , , , , , , , , , , ,

Berry Fruit Salad

June 2, 2012 · by · 4 Comments
Berry Fruit Salad
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Berry Fruit Salad

This is a very good salad for either  breakfast, dinner or potlucks. It’s very light and refreshing.

6-8 servings
Ingredients:
1 lb.(16 oz.) strawberries sliced in half and cut into thirds
1 lb. blueberries
1/2 lb. green grapes sliced in half
1/2 lb. red grapes sliced in half
1/4 cup toasted slivered almonds or hazelnuts
1 cup vanilla yoghurt
5 tablespoons condensed milk

Directions:
Mix all the ingredients together and serve.

Print
Berry Fruit Salad

Ingredients

  • 6-8 servings
  • Ingredients:
  • 1 lb.(16 oz.) strawberries sliced in half and cut into thirds
  • 1 lb. blueberries
  • 1/2 lb. green grapes sliced in half
  • 1/2 lb. red grapes sliced in half
  • 1/4 cup toasted slivered almonds or hazelnuts
  • 1 cup vanilla yoghurt
  • 5 tablespoons condensed milk

Instructions

  1. Directions:
  2. Mix all the ingredients together and serve.
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Filed Under: Breakfast, Dessert · Tagged: , , , , , ,

Cherry Dream Cake

May 22, 2012 · by · 13 Comments
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Meringue in between two layers of sponge cake, walnuts,chocolate and sweet tart cherries all covered in smooth delicious cream. This is a heavenly cake,but takes sometime to make.You can always make the sponge cake and meringue a day ahead.

 For Meringue:

4 egg whites
1 1/2 cup sugar

Meringue Directions:
Heat oven to 300 degrees.
On high speed beat egg whites with sugar until really stiff about 20-25 minutes . line the bottom of 9″ spring foam pan with parchment paper. Bake for 30 minutes on 300 degrees then reduce to 250 degrees for another 3 1/2 hours.

For Cake:
7 eggs
1 cup sugar
1 cup flour

 Cake:

Heat oven to 350 degrees.

On high speed beat eggs with sugar. When the batter is stiff and light, add flour and mix it well. Pour the batter into 9” round baking pan and bake for  about  25-30 minutes. Let  the cake cool.

Cream:
1 can Condensed Milk
3 sticks butter softened at room temp.
1 cup heavy whipping cream
6 egg yolks
1/2 cup sugar
pinch of salt
1/2 cup flour
2 cups hot milk or half-half
1 tablespoon vanilla or rum

To make pastry cream:
In a saucepan,whisk egg yolks with sugar and salt.Continue until eggs are thick and pale yellow.
Whisk and gradually add flour.
By dribbles at first add hot milk or half-half.
Place the saucepan with mixture on the stove, and on low heat bring to the boil always whisking slowly.Simmer slowly ,stirring with a wooden spoon for 2 minutes,to cook the flour.
Remove from heat and blend in vanilla or rum.
Transfer cream in to a bowl and cover with plastic wrap to prevent skin from forming.
Let it cool.

Meanwhile, Whip the cream until nice and stiff and set a side.

Using hand or stand mixer beat butter gradually adding condensed milk.
Add cooled pastry cream by 1-2 tablespoons at first, then adding more.
Fold in whipped cream.

Syrup:
3/4 cup water
1/2 cup sugar
 2 tbsp.Cherry liqueur (optional)

Combine water and sugar in a saucepan and bring to boil.Cook for couple of minutes and add the liqueur.Let cool.

For the filling:
1/2 cup finely chopped walnuts
1/2 cup finely chopped chocolate bar
 2 cups pitted cherries in water or light syrup.

Assembling the cake:

Cut the  sponge cake in half.Drizzle or spray with syrup.
Spread plenty of cream.
Add walnuts and half of the cherries around the whole layer.
Place meringue on top of cherries.
Spread cream on op of meringue layer.
Add chocolate and cherries.
Spray the other half of sponge cake with syrup, and place it on top of the meringue layer.
Apply and spread the rest of the cream to the top and sides of the cake.

Decorate the cake to your preference.

Filed Under: Cakes, Dessert ·