BliniCake

    • 2 Eggs
    • 2.5 Tablespoons Sugar
    • 1 teaspoon Vanilla Extract
    • Pinch of Salt
    • 300 mg. Milk
    • 180 grams Flour (sifted)
    • 20 grams Cocoa
    • 200 mg boiling water
  • 25 gr. Gelatin
  • 100 mg.  cold Water
  • 700 Gr. Sour Cream
  • 1 tsp. Sugar
  • 150 Grams powder sugar
  • 250-300 Gr. peaches
  • 150 grams pitted cherries
    • 150 gr. dark chocolate, broke into pices
    • 2.5 Tablespoons Sugar
    • 15 grams Butter


In a bowl, mix the eggs, sugar and vanilla extract, to that, slowly add 1/2 of the milk.  Once it is mixed well, add sifted flour and the cocoa. Once it is mixed well with no lumps, add the rest of the milk and then the boiling water. Cover with plastic wrap and let it stand for about 20 minutes.  

On a heavy lightly greased pan, over medium-high heat, prepare the blini. Set aside

In a small bowl, mix the gelatin with the 100 mg. water, mix well and set aside.  Let stand for about 5 minutes.

While the gelatin thickens, mix the sour cream with the regular and powder sugar, mix well.  Set aside and let it rest.

Take the peaches and cut into cubes. Set aside.

Cover a deep round baking dish with cling wrap, making sure that the sides of the dish are also covered with the paper.

Take the gelatin mix, add a few teaspoons of the sour cream and mix well,  add this mixture to the rest of the sour cream mixture.  

To the bottom of the baking dish, put in one of the pepared blinis.  Separately, prepare the "pouches' by taking one of the blini, filling it with the sour cream mixture, a couple of tablespoons of the cubed peaches and cherries.  Take 5-6 tablespoons of the sour cram and add to the bottom of the baking dish, add the 'pouches' until the baking dish is full.  Top it with the rest of the fruit and the remaining of the sour cream mixture. Press down a little, not using much force. Top with the last blin.  Tuck in the sides of the blin, Cover tighly with the cling wrap, and refrigerate over night.

Next day, put the chocolate, milk and butter and melted them.  Mix it well.

Take the cake of the refrigerator, open the top of the cling wrap and cover with a plate, turn the cake over and take out the dish.

Over the cake, pour the chocolate mix and cover the cake and sides.  Refrigerate for at least 15 minutes before serving.



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ENGLISH MUFFINS

3 - 4 Cups All Purpose Flour 1 Tbsp. Yeast 1 Tbsp. Salt 1.2 Tbsp. Sugar 15 Gr, Butter, softened 1 Egg, medium, slightly whisked 6 Oz. Milk Oil for greasing Put the Flour in the bowl, add the yeast on one side and the salt on the other.  Add the sugar, butter, egg and milk.  Using the hook attachment, knead the dough until soft and pliable, if needed add more flour. Grease lightly a bowl and once the dough is ready, put it in the bowl, grease the top of the dough, cover with a plastic wrap and cover with a towel.  Let it stand for about an hour. Divide the dough into 8 parts,  Shape them into circles and cover with flour. Let it stand for about 30 minutes.  Heat a heavy frying pan or a grill, on a medium heat.  Grill each side for about 5-6 minutes.
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