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because the biscuit is airy, it’s tender, summer, spring, in general, what we need, today we will make a classic sponge cake, beat four eggs at maximum speed, look, in just a couple of minutes. i haven’t even added sugar yet, what a fluffy, airy, luxurious, delicate mixture, i carefully start adding 15 g of vanilla sugar here, that is, this is natural sugar with natural vanilla, ideal for baking, just wonderful, and another 110 g of regular sugar, secret in that, well, of course, in addition to a good mood and a good friend. in the kitchen, with which the mood only

improves, do not rush, i would say , meditatively, beat these four eggs with sugar, the whisk should... leave this string, you see, yes, this means that you and i have beaten the eggs and sugar correctly, beautiful, now i’ll take a large bowl, sift 60 g of cornstarch into the bowl, and the same amount of flour, now the most important thing that guarantees the success of the biscuit for you and me is the baking powder for the biscuit dough, the biscuit will turn out smooth and tender, airy, weightless, i need a teaspoon of such baking powder, we have combined starch, flour

and baking powder, and now i carefully add here, the egg-sugar mixture, combine everything, then, i have two prepared forms, here they are lined with baking paper, i greased them with a little butter, we divide our biscuit mixture in half, this is 20 cm, yes, this is the volume, yes the diameter of the form 20 cm, look how full of holes it is, how beautiful it turns out. we have a biscuit, we haven’t put it in the oven yet, temperature 180°, hot air mode, in general i use the hot air mode in my oven when i need splendor in my baked goods, well, everyone

your, you know, relationship with the oven, so you need to build on the characteristics of your oven, so, we wait until we have the cake ready, that is, two cakes without... in the meantime, we are making cutlets, a small onion, well, i have a large one, so i take half, cut into cubes, you can grate them, you can grind them in a blender, but you know - a well-cut onion, chopped into cubes like this , finely, of course, also works, because - the cube gives such additional juiciness, and just like that holds. wherein shape, that is, well, this is also for those who love onions, i just love onions very much, a little garlic, just a little, i also cut one clove into the same cube, you feel it too, makheev!

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garlic, i send it into a bowl like this, add here is a little soy sauce, one tablespoon, a little paprika, a quarter of a teaspoon, this is tamarin sauce. two teaspoons, mix everything, and of course, we need minced meat, this is minced turkey breast, in general, turkey meat is wonderful, it is hypoallergenic, suitable for all family members, even for the smallest, especially for those who lead a healthy lifestyle, like you and me, for those who take care of themselves, you generally understand that turkey is a lean meat, it contains a lot of protein and very little fat, so we take this minced meat, add it here to we quickly stir in the onions and spices and don’t

forget that you and i are preparing a biscuit in the oven, in my opinion it’s already screaming: julia, come here, julia, i’m ready, or rather we are ready, take it out, look how beautiful it is, just lovely, look how lush it is, look! so airy, we are with you now, look, even this is not necessary, because i already see that everything is perfectly baked and ready, but if suddenly there is any doubt. right here in the very middle, oh, you’re just at peace, don’t touch our biscuit, let’s give it he has the opportunity to come to his senses, you know what i’m talking about, that’s it, let ’s change from the hot air and oven mode, and you and i return to

preparing our cutlets, but speaking of, the minced meat is almost ready for us, i would add more here a little greenery, it seems to me that cilantro would be ideal, tarragon would be nice, in general, some kind of bright, interesting herb, chop finely, in general, i understand that tamarinth sounds a little exotic if you don’t know what it is, in general, in principle, this is such a connection sweet sour taste, you can replace it: simply with lemon juice, for example, and sugar, that is, dilute sugar in lemon juice and add, this, of course, will not be a one hundred percent, well, equal replacement, but nevertheless it will be close, i would also i added a little lemon zest here, grated on a fine grater, this is just for

this aromatic, not taste, just aromatic effect, because the zest. it’s very bright, don’t forget to wash the lemons when we bring them from the store, egg in these cutlets we won’t add it, but i also wanted to add a little green onions, because green onions also have such, you know, juiciness, that is, not only a bright juicy spring color, but also a juiciness that helps our cutlets, so: we added green onions, heat the frying pan, add vegetable oil to the frying pan, combined with butter, so that there is the correct burning temperature, and now this means you need to roll it, or you can roll it in flour, you can

roll it in breadcrumbs, i have this such a mixture of a little flour and panko breadcrumbs, i make these cutlets, small, you want round, you want oval, as you like, i roll the jar on both sides in breadcrumbs, well, of course, it is advisable to try to make them the same size so that they are ready at the same time , the main thing is that you can freeze it and you don’t need to buy any semi-finished products, firstly, they can be made directly in breadcrumbs in...

just a matter of minutes, just today you know, we tinkered a little with the minced meat and that’s it, everything is ready, rolled with everyone sides, and then the oil is already heated, send the cutlets, fry for a couple of minutes on each side, so that a crust appears. while our cutlets are frying, we take the biscuit out of the mold so that it cools even faster, it is already almost cold, it has already almost cooled down, because naturally you can decorate the biscuit only when it has completely cooled down. returned,

reduce the heat, cover with a lid and keep for 7:10 minutes until ready on a very low heat, while you and i make the salad, sberbank has increased the deposit rates, now the best interest with a rate of 18% per annum only until june 30, hurry up to open a deposit brokerage account to receive three sberbank shares as a gift, the deposit is the best interest. the salad is very simple, but there are tricks, for example, for dressing we use chives. there is such a thing called vinaigrette, vinaigrette is not in the sense in which we understand it, yes, but this is a shallot, finely, finely, finely chopped, soaked in

vinegar, it turns out to be a vinaigrette sauce, it can be served, for example , shrubs, it can be served with some seafood, and also for them sometimes they season vegetables, so you and i took, look, half a cholo, i chop it finely, finely, finely, so that we get these tiny cubes, just like that... small, small, as if you and i were making risotto, for example, in such a bowl, there is, pour a small amount of vinegar over this onion, i have apple cider vinegar, about two tablespoons, and be sure to add lemon juice here, we just added lemon zest to the cutlet, and here the juice of half lemon, just what you need. a little salt and a little sugar, literally half a teaspoon,

set aside, of course, when served - shallots soaked in vinegar for seafood, then salt and sugar are not added, i add it because i need it as a dressing for our salad, i also baked it here so beautiful... look how beautiful , elegant yellow peppers are, well, or rather, they are almost orange, very pretty, of course you can take peppers in a jar, you just need to carefully read the ingredients, or if you prepared them at home and let’s do it, because i have it here i remember my mother had such a period, when she adored peppers in different forms, we made lecho, we fried them like this, marinated them, we combined them with various other zucchini. or tomatoes or onions, in general, the whole thing, then we ate these peppers all winter, by the way, this is a thing, because peppers absolutely retain their rich, bright taste. so

, look, i’ve chopped the peppers into these rather large strips, it’s very important when i use the peppers, i try to be sure to peel them, that ’s why i bake them, because then they are easier to digest and do not cause any discomfort, but the main thing in this salad, this is my mix for salad fans, look how great, here i have tender spinach, in general it’s good when you have such reliable helpers in the kitchen, really, which you can always rely on, because these leaves are always fresh, always ringing, crispy, washed and dried one by one, you open the pack, and here is freshness, here are vitamins, benefits, i will specially take a couple of these mixes today, look, these are from me baby spinach, you can use it in cooking, look how

elegant it looks and the color too, now let’s add a few more tomatoes here, they will also give a juicy color, i have such small cherry tomatoes, they are sweet, so i don’t even peel them, although there are some fans who liberate cherry too. from kozhuruno, these are really lucky for me, they are juicy, pretty, if you have larger tomatoes, the main thing is that they suit your taste, just cut them into the pieces that you like, but even if the tomatoes are larger, i would rid them, of course, of these seeds and excess water, and in order for all this to sparkle with colors, we add oil, you know, by the way, i’m now adding walnut oil here, walnut oil... on in my opinion, it is a little reminiscent of sunflower oil, but of course it differs in its nutritional properties, but in taste, there is still such a subtle difference, but it seems to me that if you are using it for the first time,

you can confuse it with sunflower oil, but in general the oil should be used , which - you like and which one you have on hand right now, because it seems to me that in general in a salad, lettuce is not such a capricious thing, like, for example, i don’t know, pasta sauce or risotto, the oil that you have with is suitable in a salad. .. now it’s friendship, that’s how i would say, a little walnuts support the walnut oil, and walnuts are also very friendly with spinach, with arugula, which i have here, and of course with feta, which i’ll add, you see, i love brined feta, it’s more interesting in a salad to work, because i have it like this, look very thinly, you see such flakes practically into... i cut it into flakes, not into cubes , so that it doesn’t give us too much of this salt, which is, of course , present in feta, but and there was this

wonderful cheese. bright taste, we added feta, you see, they crumbled it like that, it’s already great, really, but now don’t forget that you and i made a vinaigrette sauce and we add this sauce here as much as needed, the rest can be put on the table, well, here you go almost everything, a little freshly ground pepper, our salad is ready, by the way, this salad, especially when there is spinach and arugula, and peppers, tomatoes, it can be made in advance an hour, half an hour in advance, and it will not become limp, it will remain like that crispy and sonorous. that's it, the salad is ready, put it aside, wait until the cutlets are ready, and finish our cake. you and i got two wonderful cakes like these. they absolutely must be cooled, completely, because

otherwise we have cream. very simple with you, very tasty, but simple, we need whipped cream, so first we whip the cream, i whip the cream without sugar, because all the sweet component will come from another secret ingredient, whip the cream into cream, look how beautiful it is, yeah. interrupt, this is important, now about the secret ingredient, it is of course not very secret, you and i know it well and love it, this is raspberry jam, we will first make an impregnation based on this jam, but in the event that this dessert is eaten only by adults, then i add two tablespoons, rum, you can take cognac, well, in general , any kind of alcohol that you

like, and here, a couple of tablespoons of jam, we’ll warm it all up so that the alcohol evaporates, so that everything here turns into this kind of raspberry syrup, you can even a little, a little, you see, set it on fire, and the alcohol evaporates. you can see even faster, we have such a beautiful light here, so the aroma from rum remains, almost all of our alcohol is like this, you see, oh, it disappears, banana-strawberry, you’re not in the mood, raspberry-blueberry, and lime-mint, take your pick

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sber card and get twice as many bonuses as before. choose up to five each month top categories with cashback up to 10%. supermarkets, gas stations, cafes, restaurants and others. and even a category. for everything, transfer money for free to sber from other banks and receive cashback up to 70% from partners, it’s more profitable with a sber subscription. kingfisher - new season, today at 13:00 on ntv. in the summer on ntv. roman shillov will plant and weed. and mow down criminal elements to zero. summer cop wars from monday at 16:45 on ntv, so oh, beauty, yes, yes, i return it all to

a cool bowl so that it cools down faster, now a toothpick. take our cakes, i will serve them on this stand, but in order for everything to be better soaked, so carefully remove a very, very thin, thin layer, you can see the top of the sponge cake, and you see how airy it is, look how lovely it is , i immediately put together such a bowl where we can turn it into crumbs, from the second cake we also remove such a thin lid, so now we free the cake

from the paper, one second. so carefully with a toothpick, it’s like that, i see that it’s loose, that it’s airy and tender, just in case, like this, and soak one cake layer with syrup , the second cake layer, like this, but not only raspberry syrup, i want. add here not only do i need syrup, i need the jam itself, because it is wonderful as a filling, distribute it evenly, and cover both

cake layers with jam, now on... place the cream on the bottom cake layer, distribute it. yes, the top crust will look like this, oh, great, a masterpiece, not yet, it will be now, beat this crumb, sprinkle a little powdered sugar on top, crumbs, crumbs

only around the edges, i like it, you know, engage in this kind of creativity, a circle of skillful hands, crazy hands, exactly on the plate on which you will serve, because it also works as a decoration for serving, look how beautiful it is, and here i still have a little more of these raspberries. .. which is called dehydrated, that is , it is a very intense taste of raspberries, that is , like candied raspberries, well, just like that , to put it simply, we put them here, of course, listen, you can decorate with fresh raspberries, and in general any berries they will be suitable, well, just of course, after all, to be honest, it’s not the season for berries, so it seems to me that it’s ideal to use them in april. let ’s use some of these bright

berry flavors, because i really want it to be summer soon, but at the same time we still use seasonal products, look how beautiful and elegant it is, and that’s not all, you know what i it occurred to me, it would be very cool if we also added here such... joyful green colors, as if we had such leaves, but not mint, i don’t you know how i feel about mint, it seems to me that mint is quite trivial for dessert very often, we add dessert, mint, here’s rosemary, look how great it looks, however, by the way, rosemary is very friendly with raspberries the aroma too, well, look... i think it's very nice.

so, salad, dessert, how are our cutlets? beauties, look how fluffy they are, how fried they are, carefully remove them from the frying pan. well, look, cutlets with salad, tea and coffee, let's dance, along with a biscuit, bon appetit!

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