Cooking:
1. Silt flour, dissolve yeast in water, cut cheese and onion into cubes or straws
2. Mix flour with water and yeast, add salt, sugar, vegetable butter, hard cheese and cut onions
3. Mix everything to make a homogenous mass, divide into pieces of equal size to make them fill one-third of the form in which they will be baked. Moisten form with oil.
4. Keep formed pieces in warm place without a draft for about one hour and bake in oven for about two minutes

 
 

Cooking:
1. Sheet sponge cake with cocoa
Beat eggs with sugar until sugar completely dissolves and the mass increases 2-3 fold, add flour mixed with powdered cocoa into the beaten mass. Mix the mass for not more than 15 seconds. Pour pastry on a deck covered with baking parchment. Bake for 10 minutes at temperature of 200 degrees. Cool the baked intermediate product for 20-30 minutes. Remove paper before use, clean intermediate product.
2. Mix boiled condensed milk with previously fried and ground peanut kernels.
3. Roll decoration:
Spread cream on the entire surface of the sponge cake and roll it into a roll shape. Decorate surface of the roll with chocolate figures

Cooking:
Sponge cake
1. Beat egg yolks with 50 per cent of sugar as per the recipe until sugar granules dissolve completely. Beat egg whites separately, add sugar once finished beating. Mix beaten egg yolks and whites. Gradually add flour to egg and sugar mass and knead dough. Put prepared dough into forms covered with paper. Duration of baking is 40-45 minutes at temperature of 205-225 degrees. Cool baked sponge cake for 20-30 minutes, take it out of the form and keep for 8-10 hours at a temperature of 15-20 degrees.
Cream with coffee
2. Beat butter until it becomes a homogenous mass. Gradually add condensed milk to the prepared mass and beat for 7-10 minutes more. Add coffee, cognac and vanilla sugar when finished beating.
Syrup
3. Mix sugar and water (1:1) and bring to boil, continually removing the froth. Boil the formed mix for about 15 minutes, cool, filter and add cognac
Scalded cream
4. Mix ground lemon with dry scalded cream mixed with water beforehand and add syrup.
Preparing the cake
5. Pour sugar syrup onto the baked sponge cake and spread cream with coffee on one layer and scalded cream on the other layer. Decorate the surface of the formed cake with figure-cut kiwi, pineapples and tangerines. To make the cake look more appetizing, cover the fruit with jelly. 

 Cooking:
1. Knead granulated dough made of flour, 500 g of sugar, 1 pinch of salt and 1 egg yolk
2. Heat oven to 200 degrees. Moisten the bottom of the baking form. Roll granulated dough into baking form and pierce with fork. Bake in oven for 25 minutes until golden colour appears. Let it stand for some time, then put the baked product onto a lattice.
3. Moisten a clean form and sprinkle it with flour. Reduce oven temperature to 175 degrees.
4. Beat the remaining egg white, 150 g of sugar, 1 pack of vanilla sugar and 3 tablespoons of water to form a dense froth. Beat egg white with salt, put it into egg yolk cream. Silt flour, 75 g of starch and powdered cocoa into the mass. Thoroughly mix everything. Put dough into the form, even and bake for 30-40 minutes
5. Leave sponge cake to cool overnight. Cut it into 3 parts crosswise. Spread jam on sandy shortcake, put sponge shortcake on top. Mix liqueur with powdered sugar and moisten sponge shortcakes with it.
6. Mix starch and remaining sugar with 4 tablespoons of juice. Boil the remaining juice, pour starch into it, boil for 1 minute and let it cool. Mix cherries with juice.
7. Put gelatin into cold water. Squash out well and allow it to melt in water bath. Add 4-5 tablespoons of cream, then mix quickly with the remaining cream. Keep for cooling for 30 minutes, then thoroughly beat, having added vanilla sugar.
8. Spread cherry filling on shortcake. But the second shortcake on top, spread cherry filling. Distribute 1/3 of cream on the surface. Place the last sponge shortcake.
9. Spread the remaining cream on the cake, form 16 “roses”. Decorate the surface and the edges with ground chocolate. Put cherries on top of the “roses”.

Cooking:
Mix ground cheese with semolina, sugar, eggs, butter, vanilla sugar, sour cream and prepared apples (peel apples, remove seed bed, cut into pieces, sprinkle with sugar and boil on a moderate flame until it becomes dense).
Mix everything thoroughly. Put the prepared mass into a form with spread butter and powdered dried crust. Bake in oven for 50-60 minutes at temperature of 140 degrees until dark crust appears on the surface.

Cooking:
For baking the “Prague” cake with a weight of 1.0 kg, the following is needed:
1. Semi-finished “Prague” sponge cake
Input products:
• Wheat flour – 70 g
• Sugar – 100 g
• Eggs – 250 g (5 eggs)
• Butter – 25 g
• Powdered cocoa – 15  g (1 dessert spoon)
Mix egg yolks with sugar until sugar granules completely dissolve. Beat egg whites separately, add sugar once finished beating. Mix beaten egg yolks and whites. Add butter melted to a temperature of 30 degrees to egg and sugar mass, mix them to a homogenous mass, gradually add flour mixed with powdered cocoa and knead dough. Put prepared dough into forms covered with paper. Bake for 40-45 minutes at temperature of 205-225 degrees.
2. Chocolate cream
Input products:
• Butter – 250 g (1 pack)
• Powdered cocoa – 15 g (1 dessert spoon)
• Powdered sugar – 100 g
• Cognac – 15 g
Beat butter until it becomes a homogenous puffy mass, add powdered sugar, powdered cocoa and cognac while finishing beating
3. Syrup with cognac
Input products:
• Sugar – 50 g
• Water – 55 g
• Cognac – 1 teaspoon
Mix sugar and water and bring them to the boil, removing froth all of the time. Boil the formed mix for 15 minutes, cool, filter and add cognac.
4. Chocolate icing
Milk chocolate – 100 g
Sequence of pasting the cake:
• Sponge cake “Prague”
• Syrup with cognac
• Chocolate cream
• Sponge cake “Prague”
• Apple jam
• Chocolate icing
Decoration of the cake:
Cover the cake with chocolate icing from all sides and then decorate with netting made of chocolate icing.

Cooking

1 Add sugar, vanillin and flour to cottage cheese and mix thoroughly. 

2 Divide the acquired cheese substance into balls of approximately 100g each.
 
3 Cut dried apricots into small pieces. Stuff each cheese ball with pieces of dried apricots, form a fritter and fry in oil until it turns golden yellow. 

Cooking:

To prepare one sponge fruit cake weighing 1.5 kg you will need: egg yolks rubbed with 50% sugar required in the recipe until granulated sugar dissolves completely. Egg whites are beaten separately. Then mix egg yolks and whites. Add flour carefully to the egg-sugar mass and knead dough. Put the dough into forms covered with paper. Bake for 40-45 min. at a temperature of 205-225°С. Cool the sponge cake for 20-30 minutes, take it out of the form and let it stand for 8-10 hours at 15-20°С.
3. Custard
Mix custard powder with juice as described on the package
4. Making the cake
Spread the custard over the sponge cake. Decorate the surface of the cake with oranges, kiwi, apple, cranberries and grapes cut into shaped figures. Cover the fruit with transparent jelly so as to improve the cake’s appearance.