9 Recipes all your favorite pies from my childhood



-the dough on the cake diameter 20-22 see
-200 ml of cold milk
-120 gr. cold margarine
-1 egg
-1/4 teaspoon citric acid
-pinch of vanilla
-1 tablespoon of cognac or vodka
-2.5 cups of flour (Cup=250 ml)
-2 cups milk (Cup 250 ml)
-2 eggs
-200 gr. sugar
-1 packet of vanilla sugar
-2 tablespoons cornstarch (no slides)
-200 ml cream 33%
-1 bag of fixative cream


1. In a bowl sift the Cup of flour, add the margarine cut into cubes, vanillin and lemon acid, chop all the knife to get the crumbs. Separately mix the egg, milk and cognac, add crumbs, mix, gradually adding the remaining sifted flour and knead a smooth dough, wrap it in plastic wrap and refrigerate for 1 hour.
2. Yet to cook the custard. In a saucepan, bring to a boil 1.5 cups of milk, separately in a bowl mix with a mixer 0.5 cups of milk, sugar, vanilla sugar, starch and eggs, stirring pour this mixture into the boiling milk, cook stirring until the cream thickens, turn the heat off, cool the cream.
3. Heat the oven to 200 degrees, baking tray lay a parchment.
4. From the dough to bake 12 very thin cakes until Golden brown, the Golden grind into crumbs.
5. Whip the cream with the fixer in a solid foam, mix gently with custard.
6. Cakes to spread with cream, just to coat sides of cake, sprinkle crumbs.
7. The finished cake to leave at room temperature for 4 hours, then remove overnight in the refrigerator


-Butter – 100 g
-Sugar – 100 g
-Egg – 2 PCs.
-Flour – 140 g
Vanillin or vanilla extract.

-Agar-agar – 4 g (2 tsp) or gelatin – 20 g (2 tbsp)
-Water – 140 g
-Sugar – 400 g
-Butter – 200 g,
-Condensed milk – 100 g,
-Egg whites – 60 g (2-3 protein),
-Citric acid – ½ tsp.
Vanillin or vanilla extract.

-Chocolate – 200 g
-Butter – 100 gr.

Beat butter with sugar add eggs and flour. On baking paper to draw two circles the diameter bakeware. The dough becomes slightly stringy. Distribute it with a spatula or spoon on the circles on the paper. Bake in a preheated to 200 gr. the oven 9-10 minutes. Then remove from the oven, immediately cut the form, if necessary, leave to cool.

Softened butter, beat with condensed milk and cross the threshold from rest (not in the fridge). Aga-agar pre-soaked (at least 2-3 hours) in 140 g of water put on the stove, bring to a boil, boil for 1 minute and add sugar. Boil the syrup to sample on a thin thread, or soft ball. If there are in house specials. the thermometer then to 117 g. While the syrup cooks, whisk the whites with citric acid up to the peaks. Brought the syrup to the desired consistency, pour a thin stream into proteins, continuing to whisk. Add vanilla. In the protein mass gently add the whipped oil with condensed milk. The mass of soufflé is ready. At the bottom of the form put one Korzh pour half souffle, put the second cake and again pour the souffle. Do it quickly, because souffle with agar solidifies on the eyes. Put into the fridge. Souffle frozen-pour glaze (melt chocolate, mix with butter and glaze finish). Again in the fridge. The glaze set. The cake is ready.


-400 g flour
-2 eggs
-100 g of butter
-150 grams of sugar
-2 tablespoons of honey
-1 teaspoon of baking powder

for the cream:
-2 cups sour cream
-1 Cup sugar
-2 teaspoons of vanilla sugar


1. Cakes
Softened butter connect with honey and sugar. Then carefully whisk the mixture and gradually mix in the eggs.
Sifted flour to connect with baking powder and stir into the butter mass. All mix well and knead elastic dough.
After that, divide the dough into six equal parts. Each part roll out in a thin layer and using the inverted plates that will serve as a template, you need to trim the edges.
Bake the shortcakes in turn in a preheated oven at 200 degrees for 5-7 minutes for a single cake.

Connect the sour cream with sugar and vanilla sugar. Thoroughly whisk with a mixer.

To assemble the cake
Put cakes on each other, greasing them thoroughly with cream. The top and sides of cake grease sour cream. Sprinkle the top and sides of the cake crumbs from scraps of cakes baked. The cake should soak in the refrigerator. 4-8 hours.


-1/2 Cup sugar
-3 1/2 cups whole wheat flour
-200 grams of sour cream
-200 grams of butter or margarine
-Salt and 1/2 teaspoon of baking soda
-Bank of condensed milk
-200 grams of butter
-Nuts, chocolate chips to taste
-The baking pan

1. Sift the flour into a deep bowl. Add sour cream, sugar. Knead a firm dough and skip it through a meat grinder. Pre-heat the oven to 180 degrees.
2. Spread the dough on a baking sheet in a single layer and bake until Golden brown test. At this time, prepare cream. In a bowl put butter and boiled condensed milk.
3. Whisk everything thoroughly until a homogeneous mass. Finished cakes remove from the oven, cooled and removed from the pan, should get crunchy bits of dough, lay in another deep bowl. Shred with your hands or a pestle, then mix with cooked cream and nuts, chocolate (optional).
4. Stir the mass thoroughly, and then put the slide in a large flat dish. Then put the cake “Anthill” in the fridge for three hours, preferably overnight.



-sour cream — 1 Cup (plus 1 Cup in cream)
-flour — 3 Cup
-sugar — 3/4 Cup (plus 1/2 Cup cream)
-soda — 1/4 teaspoon
-salt — 1/4 teaspoon
vanilla sugar 1/3 teaspoon (cream)


Preheat the oven to 230-240 degrees. Coat a baking sheet with vegetable oil. Mix in large bowl the sour cream, sugar, and salt. Add flour and soda, zamesit dough. Divide the finished dough into 4 equal parts. Each piece with a rolling pin to roll out the circle. Put the shortcakes on the prepared baking sheet. Bake for 10-15 minutes.

Meanwhile, prepare cream:
Blend sour cream with sugar and vanilla sugar. Put one cake on a large platter, brush with cream, cover the top with the second cake, grease it with cream, etc. the Fourth Korzh chop to the consistency of crumbs and sprinkle them third Korzh, liberally lubricated cream. Decorate the cake as desired and refrigerate for 3-4 hours. When the cake is soaked with cream, it will become very smooth and soft.



-200 g butter
-1 tbsp. sugar
-5 egg yolks
-200 g of sour cream
Minus 0.5 tsp soda, repaid in a tablespoon of vinegar
-salt on the tip of a knife
-3 tbsp. flour

For toppings sour cream, either:
-5 proteins
Minus 0.75 tbsp. sugar
-1,5 tbsp. chopped walnuts

For sweet:
-4 tablespoons cocoa
-150 grams of sugar
-8 tablespoons of milk
-150 g butter


RUB softened butter with the sugar in this mixture, continuing to pound, add one 5 egg yolks. Then add sour cream, salt and slaked soda. Mix well. Gradually add the flour and vanilla. Flour as much to get a not too stiff dough.

Divide the dough into three pieces and alternately bake them in the oven. Oven on medium heat.

Prepare the filling:

5 proteins whisk in a thick foam, gradually adding sugar. Add the chopped walnuts and stir gently. Lubricate stuffing cakes.

Prepare the chocolate Fudge:

Stir cocoa with sugar. Pour hot milk and stir well. Put on the heat, the mixture began to boil. Continuously stir! When the sugar is completely dissolved, remove from heat and put oil. Hot mass pour the cake on top. To put in some time in the fridge to harden the fondant.

7. KIEV CAKE according to GOST

The cake:
-200 g of protein
-50 g of sugar
-1 packet of vanilla sugar
-45 g flour
-150 g of nuts
-185 grams of sugar

-200 g of sugar
-1 egg
-150 ml of milk
-250 g butter
-10 grams of cocoa
-1 packet of vanilla sugar
-1 tbsp brandy

Sacaste 200 g of proteins, leaving them for 12-24 hours in a warm place (so you get the best consistency).
The next day:
Mix 45 g of flour, 150 g toasted and chopped nuts (cashews or hazelnuts) and 185 grams of sugar.

Protein shake in lush foam as usual, add 50g sugar and 1 sachet of vanilla sugar, whisk again thoroughly.
In proteins add the mixture of nuts, mix gently.

Divide the mixture in two forms, vystlannyh a paper. Important! I used two forms – 23 and 20 see a Big cake then you have to cut, and the resulting baby will go for the sprinkle cake. You can use the forms 23 and 25 cm, the cake will be slightly lower.

Bake at 150 C (approx.2 hours) two of cake – for example, on two levels in the oven. If you this is not possible – whisk the whites separately of each cake layer, so that the mixture is not standing. Finished cakes leave on for 12-24 hours for hardening structure

Cream. Oil remove from the refrigerator (250g). Prepare the syrup – 150 ml of milk and 1 egg mix in the pan.Then add sugar and bring to a boil. Cook for 4-5 minutes. The finished syrup similar in taste and constistency condensed milk.Cool in a bowl

Beat the butter in a light weight with the vanilla sugar. Add a tablespoon syrup, whisking each time.

Separate 200 g cream, mix with two tablespoons with slide cocoa powder. Beat with a mixer.

In white cream, add a tablespoon of brandy and whisk.
One cake (bigger) place on a sheet of waxed paper. Over two thirds of the remaining white cream and cover it with another cake. Cut the bottom cake so that the cake was smooth.

Crumbs gather and chop.
Sides of the cake over chocolate cream.
Remaining frosting over top of cake and decorate the cake as desired. Boca sprinkle with crumbs.

Here’s a cake. Of course, after decorating the cake should be cooled not less than a couple of hours.



On the dough for cake:
-Margarine – 200 gr.
-Sour cream – 300 gr.
-Flour – 4 tbsp.
-Sugar – 1/2 tbsp.
-Soda – 1 tsp lodges.

For the filling of the cake:
cherry jam 700 gr.
-3 tbsp sugar

For the cream on the cake:
-Butter – 250 gr.
-Sweetened condensed milk – 2 banks

Softened margarine will go have a little talk with sugar, sour cream, flour and soda (soda pre put out). Knead in a tight dough and rest in the fridge for 1 hour.
Thaw cherries, drain the juice and mix with sugar.

Take the dough out of the fridge and divide it into 3 equal parts, and each part on 6-5-4-3-2-1. Roll out a rectangle the size of 30 x 7 cm.
Spread cherries approximately 1-2 cm. Good fix the edges and sprinkle the top lightly with flour.

Bake until Golden brown at 200 degrees. After our logs for “Monastic hut” is ready, let’s cream. Mix condensed milk and softened butter.

Now you add the cake.Spread 6 x 5 x 4 x 3 x 2 x 1. Each layer to grease with cream.

Leave overnight in the fridge,so he soaked



For sponge cake:
-6 proteins
-6 egg yolks
-150 grams of sugar
-115 g flour
-25 grams of cocoa powder
-40 g butter

For the cream:
-1 egg yolk
-20 g of water
-120 g of condensed milk
-200 g butter
-a sachet of vanilla sugar
-10 grams of cocoa
-55 g apricot jam

For the glaze:
-60 g chocolate
-60 grams of butter

Beat the yolks with half the sugar in a lush light cream. Beat the whites to a density. Add the remaining sugar and beat another to such a state. Then mix the whites and yolks.

Add the flour, sifted cocoa, mix well, making the spoon move from the edge to the middle, thoroughly but gently. Pour on the edge 40g melted butter, cooled to t ry 28-30C, stir.

Ready weight pour into a greased and floured form (23cm). Oven at 200C for half an hour. Give to stand on the grid at least 8 hours.

As have any question, specify: inspekciya cake to cool in the form about 5 minutes, then flip onto the grill and leave for 8 hours or more in a normal room (the kitchen). The grille needed to the bottom of the biscuit was not soaked.

You probably noticed that if the yolks sprinkle with sugar and leave (not whisking), they will curdle. This phenomenon is similar to the way sugar acts on the fruit, pulling the moisture. If you mix the yolks with condensed milk, will be the same.

Crafty confectioner invented first, mix the yolk with an equal number of CMV water, and then add condensed milk. Then put the mixture on a quiet fire and cook as English cream, seeking thickening. If you’re scared, use a water bath.

Boiled the syrup is cooled and added to previously whipped with vanilla sugar oil. It is necessary to add gradually, whisking each time. At the end of the whipping add cocoa.

Sponge cake cut into three layers and sandwiched cream.

Coat the outside of the jam. Pour chocolate lipstick. For this we need to melt 60 g of chocolate and butter in microwave or in a water bath, pour over cake. For cake enough 120g icing, but since the part will flow down, do with a stock.

Bon appetit!

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