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Products:

Eggs - 2 pcs.

Milk - 200 ml

Wheat flour - 10 tbsp. l.

Baking powder - 1 tsp.

Sugar - 2 tbsp. l.

Vanilla sugar (optional) - to taste

Mix 2 eggs and 200 ml milk.

Then add 2 tbsp. sugar and vanilla.

Beat until smooth.

Add 10 tbsp. l. flour and baking powder.

Mix thoroughly. The dough will be medium thick.

Heat a non-stick frying pan. Pour the dough into a dry frying pan using a small ladle. Cover with a lid and fry the pancakes over medium heat.

Turn over when the top surface of the pancakes becomes spongy but still moist. Fry the pancakes until golden brown on both sides.

Place the finished pancakes in a tower on a plate.

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Ingredients

1 cup (220g) unsalted butter at room temperature

1 cup plus 2 tbsp (220g) superfine sugar make your own

1 tbsp pure vanilla extract

4 large eggs

1 3/4 cups (220g) self-raising flour

12 oz (340 grams) strawberries, thinly sliced plus whole strawberries with stems left on for decorating

1 tbsp granulated sugar

1 tsp lime zest

1 pinch ground pink peppercorns optional

1/2 cup (65 grams) store-bought jam

confectioners' sugar for dusting

edible flowers for decorating optional

whole pink peppercorns for decorating optional

Chantilly Cream

2 cups (480 milliliters) heavy whipping cream

1 tbsp confectioners' sugar

1 tsp pure vanilla extract

1/2 cup (65 grams) store-bought jam

Instructions

Preheat the oven to 350°F (175°C). Generously grease two 8 x 3-inch (20 x 8-centimeter) round cake pans, then line them with greased parchment paper.

In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.

Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, about 5 minutes.

Turn the speed to low and add the eggs, one at a time, beating just until combined. Add one-third of the flour to the butter mixture and mix on low speed just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third of the flour.

Divide the batter among the prepared pans and smooth the tops. Gently tap the pans on the counter several times to release excess air bubbles.

Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans completely on a wire rack.

In a medium bowl, toss together the thinly sliced strawberries, granulated sugar, lime zest, and pink peppercorns (if using). Allow to macerate until the sugar dissolves, about 15 minutes.

Remove one cooled cake layer from its pan and place it on a serving plate.

Spread the jam over the top of the cake, then cover the jam with a 1-inch (2.5-centimeter) layer of the chantilly cream. Distribute half the macerated strawberries over the chantilly cream.

Place the second cake on the chantilly cream, then run a spatula along the side of the cake to ensure the filling stays within the cake layers.

Dust the top generously with confectioners' sugar and decorate with strawberries, edible flowers (optional), and pink peppercorns (optional).

Chantilly Cream

In a stand mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, and vanilla and beat on medium speed until just thick—it will start to leave marks from the whisk in the cream.

Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream holds medium-stiff peaks. Fold in the jam. Doing so should thicken up the cream to stiff peaks. It should be fluffy, but stiff enough to hold the weight of the cake.

Rate and Review!

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Notes

This cake is best served right away with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.

Adapted from “Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More” by Zoë François © Ten Speed Press 2021. Provided courtesy of Zoë François. All rights reserved.

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Ingredients for 4 servings:
Nori - 10 g
Salmon - 200 g
Cream cheese - 200 g
Cucumbers - 150 g
Sesame - 5 g
Round rice - 1 tbsp.
Water - 250 ml
Rice vinegar - 3 tsp.
Sugar - 0.5 tbsp.
Salt - 0.5 tsp.
Soy sauce - to taste
For sushi, you need to boil the rice properly - any round rice will do. Wash it thoroughly, fill it with clean water and put it on high heat, bring it to a boil. The ratio of water and rice here is 1:1.5.
After boiling, reduce the heat to a minimum and cook the rice on the lowest heat for 15 minutes, do not open the lid and do not stir.
Meanwhile, prepare the rice dressing. Add salt and sugar to rice vinegar, mix well.
You can immediately peel and cut the cucumber into strips.
Remove the rice from the heat and let it stand for another 10 minutes with the lid closed. Pour the dressing over the rice and mix, ideally with a wooden spatula. Allow the rice to cool slightly.
Cut the sheet of nori into 2 halves, wrap the roll mat with cling film. Wet your hands in water and spread a thin layer of rice on the rough side of the nori sheet.
With the help of a mat, carefully turn the nori sheet over with the rice facing down. We put cream cheese, cucumber or avocado on the sheet. Using a mat, carefully roll up the roll.
Spread the fish fillet in an even layer on the mat, wrap the roll blank with the same mat.Carefully cut the roll into 6-8 pieces with a knife.

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Flour - 300 g

Sugar - 300 g

Cocoa powder (unsweetened) - 1 tbsp

Baking powder - 2 tsp

Soda - 1 tsp

Salt - 0.5 tsp

Eggs - 2 pcs

Vegetable oil - 200 ml

Kefir - 240 ml

Vanilla extract - 1 tsp

Red food coloring (gel or powder) - 1-2 tsp (or optional)

White vinegar - 1 tsp

Ingredients for the cream:

Cream cheese (e.g. Philadelphia) - 400 g

Butter (softened) - 150 g

Icing sugar - 150-200 g

Vanilla extract - 1 tspMaking the cake layers:

Preparing the oven: Preheat the oven to 175°C. Line the bottom of a baking pan with parchment paper and grease the edges with butter. Use 20-22 cm diameter pans.

Mixing the dry ingredients: In a large bowl, combine the flour, sugar, cocoa, baking powder, soda and salt.

Mixing the liquid ingredients: In another bowl, beat the eggs, add the kefir, vegetable oil, vanilla extract and red food colouring. Mix.

Combining the ingredients: Gradually pour the liquid ingredients into the dry ingredients, stirring constantly until smooth. Finally, add the vinegar and mix again.

Baking: Divide the dough into 2 or 3 equal parts (depending on the number of pans). Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Cool the cake layers.

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you need :Apples - 2 pieces

Kefir - 1 tablespoon

Flour - 1 tablespoon

Eggs - 2 pieces

Butter - 50 g

Vanilla sugar - 10 g

Salt - a little

1 step Beat the eggs with sugar, salt, vanilla sugar, melted butter and kefir.

2 step To the egg-cream mixture add sifted flour and soda, mix and beat until smooth.

3 step Apples peel and cut into pieces.

4 step Form grease with butter and put half the dough.

5 step Put apples on the dough and lightly sprinkle with sugar, and put the dough on top and level it.

6 step Bake at a temperature of one hundred eighty degrees forty minutes, until ruddy.

7 step Let cool and sprinkle with powdered sugar.

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Strawberry pie (Олександра Могілатова)

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Strawberry pie (Олександра Могілатова)

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Ingredients:

15 strawberry

3 eggs

1 cup sugar

1 packet of vanilla sugar

1 cup flour

1 teaspoon baking powder

Stages:

1)mix eggs with sugar

2)add vanilla sugar

3)add flour and baking powder

4)cut strawberry

5)add strawberry and stir

6) pour some oil

7) pour the mixture in the oven dish

8)cook over a medium heat for 25 minutes

9)remove and serve

10)enjoy a delicious pie