Cake with berries with cream filling in multivarka

Cake with berries with cream filling in multivarka



the dough:

sugar — 100 g

margarine or butter — 120 g

Eggs — 2 pcs

baking powder — 1 hour. L.

meal — 300-350 grams


sour cream — 200 g

Sugar — 4 tbsp. l.

flour — 2-3 tbsp. l.

Eggs — 2 pcs

berries (any) I cherries frozen — 250-300 g


If you have the berries are frozen, remove them beforehand.


First you need to cook the dough. Margarine or butter to melt. This can be done in multivarka.


Beat eggs with sugar. Pour the slightly cooled melted margarine or butter. Flour with baking powder and mix in small portions to enter into the dough. You should get a soft dough. Cover the dough and remove the plastic bag in the refrigerator until and preparing themselves Let us fill.

Eggs, sugar, sour cream and stir well, add the flour and whisk to avoid lumps. Sour cream filling is ready.


Now proceed to the formation of our future jellied sweet cake.


We get the dough from the refrigerator, and flattens it on the bottom of the bowl multivarochnoy forming high boards (required because our cake a little rise). Chalice can not be lubricated.


At the bottom of the test put the berries. Top pour sour cream fill.


Include multivarku, set the «baking». Bake cake with berries jellied multivarka in 65 minutes. After multivarku signal off and on, without opening the cover to give it time to cool completely. Otherwise, when you turn it may be deformed.


I waited about two hours, then using a basket steamer took him out of the bowl. Pie was still warm, but fill already frozen.


Jellied cake with berries in multivarka was very tasty! Cut it better when it cools down completely, then turn the pieces of smooth and beautiful. The cake is delicious both hot and cold.

(a little trick that I have not taken into account, the dough swells privypechke, so try as thin as possible to distribute it on the dny Multivarki, especially on the border of the bottom and walls, it turns out there can not do it very subtly, you see in the picture).


A layered samsa (real, Uzbek)

A layered samsa (real, Uzbek)

For the dough will need:
-4 Item. flour
-1 Egg
-1 St. warm water
100 g plums. oils
0.5 tsp salt

In warm water, add egg, salt, oil drain (soft), all with a fork a little shaken up, stir to dissolve the salt.
And she began to pour the flour gradually while stirring.
When the dough was thick, I had laid out on the table and knead the dough rather compact.
Divide it into three parts. Every part of the roll into a bun.
And he left on the table, covered with a cloth (a prescription for 20-30 minutes). And she took the stuffing.

-Barany Fat
-salt pepper
-Green: parsley, dill (was not)
-Can any spices

Meat and little zhirka I chop.
He added chopped onion and everything else. And stir.
Formation of a layered samsa:
She took one and mix with a little bun. Sprinkle the table with starch.
Sekretik! Roll out the dough on the starch need! (I do not know why … But it turns out the dough is smooth and gentle!)
Roll out thinly (a prescription should have 2-3 mm).
Melt butter (fat is not found), I gave him a little cool
And smear a thin (!) Layer of dough. I leave it to dry out and went to another table to roll out a second layer of dough, preferably of the same diameter.
Roll out the wound on the rolling pin and moved to the first layer of dough. Just smear it thinly oil.
Roll out a third layer, suffered (if the diameter of the upper layer is less than the lower one, you can just pull the dough arms) and greased.
Sekretik! Before stack top layer of dough, give the oil from the lower reservoir to freeze!
As oil is frozen, begin to twist roll.
Start with the middle and tightly-tightly twist the entire length of the roll.
The ends of the still dense not work because of a circular shape formation. Rectangular spun formation would be better (but it’s so … thinking out loud …)
Start cutting from the middle of a sharp knife slices 1.5 cm thick.
Then we find the edge of the dough slightly unwound.
and placed on a slice (it will stick together layers together so they will not have spread)
Now, on top of a rolling pin gently begin to roll patty
Sekretik! Before rolling, the pieces can be put into the freezer for 10-15 minutes. The pieces will be hard (by oil) and is very easy to roll without flour or starch. And if the roll on the back side, then the edges will also layers (addition author)
Sekretik! Middle, not much roll out the dough, so … a little more to pay attention to the edges — they should be thinner than the middle,
That is the reverse side. In the middle of the layers are visible, but not on the edges.
We spread the stuffing on the side, which we rolled (1 tablespoon)
Zaschipyvaem triangle.
Spread on a baking sheet, the laid paper baking dish seam side down. Egg (or something else) is not necessary to grease! Otherwise, the egg will flood layers and they are no longer such clear.
I bake at 200-220 C for 40 minutes. However, about 15-20 minutes before the end of baking, I still could not stand it and slightly greased their yolk diluted with water. Since samsushki already swelled, covered with a crust, and I ventured to lubricate them to color was poappetitnee rosy ..
Ready samsa out onto a plate, it is possible to cover cloth
If you eat them right away, they are very much crispy … But if you lie down a bit, become softer. But on top of still crackles and inside gently from the juice.
Samsa we all liked! This is delicious!
Bon Appetit!


Cottage cheese donuts (donuts)

Cottage cheese donuts (donuts)




300 — 400 grams of cottage cheese

2 pcs. eggs

200 g of sugar

1 teaspoon baking soda

1.5 — 2 cups flour

200 — 250 grams of cooking oil




Mix the cottage cheese, eggs, sugar, baking soda. Add flour so as to obtain a soft dough, just lipnuschee their hands. Form bagels.


You can roll it out and cut molds. You can pinch off pieces of dough, roll it between your hands, «sausage» and the blind region.


In the casserole heat the vegetable oil. In hot oil carefully spread cheese donuts.


Attention! Bagels greatly increase in size. Roasted cheese donuts on both sides until golden brown. The bowl was covered with a cloth, gently pull out the finished cheese donuts fork.

Cheese cake of Armenian lavash

Cheese cake of Armenian lavash




— Packing Armenian lavash

— 1 egg

— 70 ml of milk

— 500 g of cheese, your regular Russian cheese




Grate the cheese on a coarse grater.

Beat the egg with the milk and add the cheese, mix well.

Baking grease with vegetable oil and put it on one layer of lavash.

Pita bread spread with cheese and put the next layer of lavash, is roughly somewhere in the 5 layers.

The last layer should end with pita bread, brush the top layer of butter.

Put in the oven at 180 degrees for 30 minutes

Cheesecakes with chocolate filling breaded oatmeal

Cheesecakes with chocolate filling breaded oatmeal.


You will need:


600 g of cottage cheese,

1 egg,

0.5 cups semolina,

0.5 cups of sugar,


100 g of chocolate,

oat flakes breading,

vegetable oil for frying.


How to cook:


  1. Mix the cottage cheese, eggs, semolina, sugar and vanilla. Mix until uniform.
  2. Chocolate break into small pieces. Divide dough into equal balls weighing about ’40 From each ball to form a cake (it is better to do it in the palm of your hand), put a piece of chocolate, and pinch the edges to form a cheesecake. Similarly proceed with the rest of the curd.
  3. Breaded cheese cakes in the oatmeal. In a frying pan heat the oil and fry the cheese cakes on both sides until cooked.

Serve these cheesecakes can with pieces of chocolate and cream. We ate without any escort, and it was very tasty!


Bon Appetit!

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