Small sweets - small pleasures: light desserts, pies and muffins with seasonal berries and fruits. Allow yourself another piece!
Cake "Woodpile"
Cooking time: 40 min
AT 4 PORTS:
• For the test: • 300 g margarine • 3 cups flour • 160 g sour cream • 1 egg • ½ teaspoon. tablespoons of soda • ¾ cup of granulated sugar. For cream: • 200 g butter • 2 eggs • 1 cup granulated sugar • ½ cup milk • 1 pinch of vanillin.
For filling: • fresh or canned pitted cherries • sugar
1. From the listed ingredients, knead the dough, divide into 15 parts and let stand in the refrigerator for 2 hours.
2. For cream, grind sugar with eggs. Pour in milk and bring to a boil with constant stirring. Then remove from heat and cool. Beat the butter well and gradually mix the milk mixture and vanilla into it. Roll all 15 parts of the dough into even sausages and roll into oblong layers. Distribute the filling on each. Fold the tubes, put them on a baking sheet lined with baking paper and put in the oven. Remove the finished tubules and cool.
3. First place five tubes on the dish close to each other and grease with cream, four on them, three on top, then two and finish with one, with each next coat smeared with cream. Cut the cake across into pieces and arrange on plates.
Surprise Pear Dessert
Cooking time: 30 min
IN 8 PORTS: • 8 hard pears • 100 g of peeled walnuts • 200 g of cream cheese • 300 ml of vegetable oil • 3 eggs • 150 g of flour • 300 g of breadcrumbs • 200 ml of cherry syrup
1. Peel the pears, preserving the stalk, cut in half and remove the core. Chop and fry nuts without oil until golden brown. Mix with cheese. Fill halves of pears with the resulting filling, connect and tie with culinary thread.
2. Preheat the deep-frying oil. Beat eggs and mix with flour. Dip the pears in the egg mass, roll in breadcrumbs and deep-fry until golden brown. Transfer to a paper towel so that excess fat is absorbed, remove the thread. Serve the dessert with watering cherry syrup.
Lingonberry with cream
Cooking time: 30 min
FOR 6 PORTIONS: • 1 liter of water • 300 g of lingonberries • 100−250 g of sugar (to taste) • 4 tables. tablespoons of starch (with a slide) • whipped cream • fox - mint dots for decoration
1. Sort the lingonberries, wash and throw them into a colander. Boil water in a saucepan, put sugar in it and, stirring, completely dissolve. Then add the berries and bring to a boil, periodically removing the sweet foam that forms on the surface.
2. Strain the contents of the stewpan through gauze, collect the syrup. Wipe the berries through a fine sieve. Mix the resulting puree with the collected juice and heat.
3. Dilute starch in a small amount of cold water and, stirring vigorously, introduce into mashed berry. Kissel bring to a boil, but do not boil! Immediately (so that the film does not form) pour into a deep form and leave to cool at room temperature.
4. To completely thicken and then cool, put in the refrigerator overnight. Cut the finished jelly with a sharp knife into portioned pieces, put on dessert plates and decorate with whipped cream and mint leaves.
TIP If you halve the amount of starch, you get a tasty lingonberry jelly for sweet semolina.
Pie with dried apricots "Amber"
Cooking time: 55 min
AT 8 PORTS: • 500 g dried apricots • 250 g cream margarine • 200 g granulated sugar • ½ baguette of vanilla sugar • 3 eggs • 200 g flour • 100 g starch • 1 teaspoon. baking powder • salt on the tip of a knife • 100 g ground almonds • 2 tables. tablespoons margarine • 2 tables. spoons of breadcrumbs • 50 g minced almonds • sprigs of mint
1. Preheat the oven to 180 ° C. Soak dried apricots in hot water for 30 minutes.Mash margarine with a fork, beat with sugar and vanilla sugar until smooth. One egg is driven in, each time thoroughly mixing the mass.
2. Sift the flour, combine with salt, starch, baking powder and ground almonds. Pour into the egg and cream mass and knead the dough.
3. Fill the round shape with baking paper, grease with margarine and sprinkle with breadcrumbs. Lay out the dough and spread evenly over the surface.
4. Squeeze dried apricots and pat dry on a paper towel. Spread evenly on the dough and sprinkle with chopped almonds. Bake the cake in the oven for 35-40 minutes. Then take out, let it cool slightly in shape and put on a dish. Garnish with sprigs of mint.
Klukovka pie
Cooking time: 60 min
IN 12 PORTS: • 300 g butter • 500 g flour • ½ sachet of baking powder • 3 eggs • juice and zest of 1 lemon • 250 g of granulated sugar.
For sprinkling: • 2 yolks • 50 g of granulated sugar • 150 g of flour • 70 g of butter • zest of 1 lemon • 50 g of chopped almonds.
For the filling: • 150 g cranberries • 1 sweet apple • 100 g granulated sugar • 1 table. a spoonful of starch
1. Cut the chilled butter into cubes and chop with flour mixed with a baking powder. Grind the eggs with sugar, lemon juice and zest, combine with the butter-flour mixture and knead the dough. Form a ball from it, wrap it in food-grade film and place in the refrigerator for 40 minutes.
2. To fill the cranberries, sort, wash and dry on a paper towel. Wash the apple, cut in half, remove the core and cut into small cubes. Mix sugar with starch and mix gently with berries and apple. To sprinkle the yolks, grind with granulated sugar, flour, chilled butter, lemon zest and chopped almonds so that an oily crumb is obtained.
3. Preheat the oven to 180 ° C. Roll out the dough and put it on a baking sheet lined with parchment. Put the filling on top and sprinkle with crumbs. Bake for 40-45 minutes. Apricot baskets
Cooking time: 50 min.
12 servings: • 125 g butter • 125 g granulated sugar • a pinch of salt • 3 eggs • 25 g dark chocolate • 150 g flour • 1/3 teaspoon loosening spoons • 12 halves of canned apricots • icing sugar for decoration • margarine for greasing molds.
1. Heat the oven to 175 ° C. Rub the warm butter thoroughly with granulated sugar and salt. Then beat one egg at a time, each time carefully rubbing the mass to a homogeneous consistency. Grate chilled chocolate on a coarse grater and mix to egg mass. Sift flour with baking powder on the egg mass and mix thoroughly. Knead the plastic dough. Roll it into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
2. Grease the molds with margarine. Divide the chilled dough into 12 parts, each roll thinly and put into molds. Canned apricots toss on a sieve and let the syrup drain. Then put on a paper towel and dry.
3. In each mold on the dough put one half of the apricot with the cut down and squeeze lightly. Place the molds in a baking sheet and place in the oven. Bake for 20 minutes. Then put out of the molds and let cool. Sprinkle with powdered sugar before serving.
