Baking

"Broken Glass" cake with sour cream and jelly is a bright, colorful and remarkably striking no-bake homemade dessert in which cubes of differently flavored jelly are suspended in a tender sour cream base, looking exactly like shards of stained glass when sliced. The dessert has a rich berry flavor, a refreshing sour cream tang and isn't cloyingly sweet, which is why both children and adults love it. It's made in stages: a day in advance, cook and chill jelly in several different colors (cherry, orange, lemon) and cut it into cubes. Mix with thick sour cream, sugar and dissolved gelatin, gently fold in the jelly cubes and pour into a mold. Refrigerate for 4-6 hours until fully set. Proportions for a 22 cm pan inside.

Prepare a delicious and fragrant carrot pie with walnuts. This juicy and tender treat will be a great choice for tea time or dessert. Experience the sweetness of carrots combined with crunchy walnuts in every bite of this amazing pie. Follow the simple instructions and delight yourself and your loved ones with this wonderful dessert!

This exquisite dessert will amaze you with its combination of aromatic rum, delicate texture, and rich flavor. Enjoy the layers of airy sponge cake soaked in fragrant rum syrup, which give this dish a special charm. This classic dessert will be the perfect ending to your dinner and will be liked by all sweet lovers.

With the arrival of the spring-summer season, it is essential to prepare the most delicious vitamin pie with sorrel in the oven.

Moroccan baghrir pancakes are a refined, remarkably beautiful dish of North African cuisine that easily wins the hearts of fans of Middle Eastern and Mediterranean food. The defining feature of baghrir is its characteristic porous texture with a thousand tiny holes on one side (which is why they're also called "thousand-hole pancakes"). These holes perfectly hold the sweet topping of melted butter with honey, which is the classic Moroccan accompaniment. Making baghrir is very simple and the result always surprises even experienced cooks. Mix semolina with flour, dry yeast, sugar and salt, add warm water and blend to a smooth pourable batter. Let rest for 30 minutes until bubbly. Cook on only one side on a dry pan until the surface becomes porous. Serve with honey and butter. Proportions for 12 pancakes inside.

Yorkshire pudding is a favorite dish of many British people, which is prepared very quickly and easily. It turns out to be an airy and aromatic dessert with a tasty crust. We offer a simple recipe for this magnificent dessert, suitable for any occasion - from a family lunch to a celebration.

Saburani is an extraordinary and highly distinctive pie of Caucasian cuisine, built from many paper-thin pre-boiled layers of dough interleaved with a fragrant cheese mix. This dish genuinely impresses with its unusual technique and the striking appearance of its cross-section: each layer comes out separate, almost like a sheet of paper, and the aromatic cheese filling turns the pie into a real celebration of flavor. Make a simple water-and-salt dough, divide into 8-10 equal balls, roll each one paper-thin and briefly boil each sheet in salted water. Layer them in a greased baking dish, sandwiching a grated mix of cheeses (brynza, mozzarella, suluguni) with herbs between the layers. Bake at 180°C (350°F) for about 25-30 minutes until golden. Proportions for a 26 cm pan inside.

If the bread suddenly ran out at home or you wanted shawarma, then from the products that are always on hand, you can prepare thin lavash at home. Moreover, its shape is only limited by the size of the frying pan or oven.

Not easy to make, but incredibly tender and not going stale for a long time, the custard Easter cake has a distinctive feature when kneading the dough.

How I wish that on Easter the house smelled of homemade pastries, and a self-made kulich stood in the honored place. But there is not always time to knead the classic Easter dough, and the cottage cheese kulich without yeast is quick to prepare, has a porous-moist structure and a pleasant curd sourness.