Thursday, March 31, 2011

UNIT 8- Russian Dessert

My favorite part of a meal is dessert, so I would like to share with you a couple of traditional Russian desserts. A long time ago Russian desserts were called "zaedkami", that means "after-eaters", because they were served after the principal meal. Native Russian sweet dishes are kissel, compote, levashen (fruit pastila), sweet pirohi, baked apples and pears, fruit and berry preserves. Baba Romovaya cake recipe


3 ea eggs

5 oz flour

5 oz sugar --

Icing: 5 oz cherry juice

2 tbsp rum --

Sauce: 4 tbsp rum

2 ea yolks

8 oz cream

1 tbsp starch

Method: Beat up eggs with sugar with the mixer until there is foam. Stir in flour very gradually and make dough very quickly. Fill in the form half (the dough wil rise twice) with dough very very carefully. Grease the form abundantly with butter and sprinkle with flour. Close all windows and doors to avoid draughts otherwise "baba" will catch a cold". Put in a warm place, don't move it. As soon as the dough rise up to the top, bake in the oven (180C) until it is golden. It is very important to keep the form of "baba" after baking. Put upside "baba" in the form down on the paper until it is cold. Don't take it out of the form until it is cold. Mix rum with cherry juice in a large bowl and sink "baba" in this syrup. Beat up yolks with cream and starch, pour in rum. Put the mass on a "steam bath" (put a smaller pan with cream mass in a large pan with water) and bring to thickening. Pour the sauce over "Baba" before serving.

And here is another:

Sambouk from Plums recipe

Sambouk is a kind of mousse but it is thicker and made from berries with egg whites.


1 lb plums boneless

5 tbsp sugar

2 ea egg white

2 tbsp gelatin

Method: Bake plums a little and grate them. Make plum-water from the rest of plums and bones, strain it and dissolve in gelatin. Add sugar and egg whites in plum puree. Put the bowl with plum puree in the pan with cold water or ice and whip with mixer until there is foam. Volume must increase 2-3 times. Pour in gelatin carefully while whipping. Pour mass into moulds quickly.

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