5 mm) baking sheet, level and bake in a moderately heated oven until browned.

Jelly preparation. Pour gelatin with one third of a glass of water, let it swell, then dissolve in the remaining hot water, add sugar and cranberry juice. Separately, beat the cream with sugar and vanilla.

Allow the finished biscuit to cool for 6-8 hours, then grease with cranberry jam. Lay a layer of sand on a flat dish, grease it with whipped cream. Cut the prepared biscuit layer into strips 4-5 cm wide and roll one of them into a tight roll. Put the roll in the middle of the sand layer and twist the next strips of biscuit around it. Lubricate the cake with jam, pour over the cooled jelly, decorate the sides with whipped cream and cool well.

Composition for the sand base of the cake: flour - 200 g, sugar - 100 g, butter - 200 g, egg - 1 pc., sour cream - 1 tbsp. spoon, vanillin or grated lemon zest; for the biscuit base of the cake: eggs - 8 pcs., flour - 4 tbsp. spoons, starch - 4 tbsp. spoons, sugar - 8 tbsp. spoons, vanillin; for cranberry jelly: cranberry juice - 0.3 cups, water - 0.75 cups, sugar - 1 tbsp. spoon, gelatin - 1 teaspoon, pureed cranberry jam - 200 g, cream - 2 cups, vanillin.

Cake combined with rhubarb
The cake is prepared on a combined basis of shortcrust and biscuit dough. Sand dough preparation. Beat margarine thoroughly with sugar, add egg, vanilla sugar and freshly sifted flour. Knead the dough and put it in the refrigerator for half an hour before cutting.

Preparation of biscuit dough. Separate the yolks from the whites, add half the norm of sugar and vanillin to them and beat white with a wooden spoon. Beat the whites without sugar into a strong foam, then, without ceasing to beat, add the remaining sugar.

Preparation of the finishing mass. Beat eggs with sugar, add cottage cheese passed through a meat grinder, stir in semolina and flour, add rhubarb and spices, peeled and cut into thin small pieces.

Cream preparation. Peel the rhubarb, cut into small pieces (it is better to cut the rhubarb stalks across), add sugar and simmer over low heat until completely soft. Add pre-soaked gelatin to the hot mass, stir, let cool and mix well-whipped 35% cream into the cream.

From shortcrust pastry, bake 12 pieces of nuts in a special baking dish. Оставшееся тесто раскатать, выложить в круглую форму, сделать несколько проколов вилкой и испечь в духовке на среднем огне около half an hour. Then put the curd finishing mass on the finished sand base and continue baking for another 20–25 minutes.

From the prepared biscuit dough, plant six small round cookie blanks on a greased and floured sheet, and pour the remaining biscuit mass over the baked curd base and bake everything in a hot oven until the biscuit layer is ready.

Remove the finished cake from the mold, let cool and coat with cream. Dip the prepared shortbread nuts in cranberry juice, roll in sugar and decorate the cake with them. Decorate the center of the cake with small biscuit cookies. Sprinkle the sides of the cake, also smeared with cream, with powdered sugar.

Place the cake in the refrigerator for at least 2 hours.

Compound для песочного теста: мука — 300 г, сливочный маргарин — 200 г, сахар — 100 г, яйцо - 1 PC., vanilla sugar; для бисквитного теста: яйца — 3 шт., сахар — 60 г, мука -60 г, vanilla sugar; for the finishing mass: dry cottage cheese - 300 g, rhubarb - 200 g, eggs - 2 pcs., sugar - 75 g, semolina - 20 g, flour - 20 g, crushed orange peels boiled in sugar syrup - 0.5 стакана, vanilla sugar; for cream: rhubarb - 500 g, heavy cream - 0.5 l, sugar - 100 g, gelatin - 15 g.

Combined cake "Red and black"
Biscuit base preparation. Grind the yolks with sugar, add sour cream, soda slaked with vinegar, cocoa powder and flour. Knead the dough (thickness, like pancakes), pour it into a deep frying pan greased with oil and bake in the oven with low heat for 40-45 minutes.

Cream base preparation. Whisk the egg whites until stiff foam, add sugar, red juice from the berries (the color of the workpiece depends on the amount of juice) and grind well. Mix together melted butter, sour cream, chopped walnuts, vanilla and flour. Carefully introduce prepared proteins into the dough, mix well and bake in the same way as a dark cake.

Cream preparation. Wipe 2 cups of fine sugar with 2 eggs, pour in 0.5 liters of warm boiled milk gradually, mix thoroughly and bring to a boil over very low heat, without stopping whipping the cream. Cool quickly and, adding 300 g of softened butter in small portions to the cream, mix well. It is necessary to stir the cream only in one direction - then it will turn out airy.

Allow the finished cakes to cool, cut them into horizontal layers. It turns out two red and two dark layers of dough base. Align the edges of the layers with a knife, layer the layers with cream, and, alternating in color, lay on a flat dish also smeared with cream. Cover the top of the cake with plenty of cream and sprinkle the whole cake with crumbs prepared from scraps obtained by leveling the layers.

Ingredients for the biscuit base of the cake: egg yolks - 6 pcs., Sugar - 1 cup, sour cream -1 cup, soda slaked with vinegar - 1 teaspoon, vanilla sugar, flour - 1.5 cups, cocoa powder - 0,25 glasses; for the creamy base of the cake: egg whites - 6 pcs., sugar -1 cup, butter - 100 g, sour cream - 1 cup, chopped walnut kernels - 1 cup, soda slaked with vinegar - 1 teaspoon, flour - 1.5 glasses, vanillin, red berry juice.

Combined walnut-almond cake
Preparing the first crust. Grind the yolks with sugar until a fluffy mass is formed, add cocoa diluted with milk, ground walnut kernels and vanillin. Pour the mixture into a greased and sprinkled with potato starch form and smooth. Immediately prepare the second cake.

Preparation of the second cake. Beat egg whites with icing sugar into a strong foam, add lemon juice, prepared biscuit cookies, almonds and vanilla. Mix everything carefully, put on top of the first cake, making a slide in the center, because the dough shrinks during baking.

Bake the cake in a moderately heated oven for 50-55 minutes.

The next day, grease the top and sides of the cake with a thin layer of warm orange jam and, when it dries, pour chocolate or coffee icing on top.

Composition for the first cake: egg yolks - 10 pcs., powdered sugar - 250 g, cocoa powder - 1 tbsp. spoon, milk - 1 teaspoon, walnut kernels - 250 g, vanillin; for the second cake: egg whites - 10 pcs., powdered sugar - 250 g, juice from half a lemon, biscuit cookies crushed and sifted through a rare sieve - 3 tbsp. spoons, ground almonds without skin - 250 g, vanillin.

Cake combined "North"
The cake is made from two types of base and two types of cream.

Biscuit base preparation. Prepare the biscuit dough and bake the cake of the desired shape from it in a medium-heated oven until the surface of the biscuit is lightly browned. Cut the finished chilled biscuit into two horizontal cakes.

Sand base preparation. Mix flour with sugar, add chilled butter cut into pieces and chop everything together well with a knife so that butter grains are obtained. Add sour cream and yolks, knead the dough, divide it into three parts and refrigerate for 10-15 minutes. In the same form in which the biscuit was baked, bake shortbread cakes one at a time, placing the dough in the form and slightly pressing it to the bottom of the form, also until lightly browned. Carefully remove the cakes from the mold and cool.

Custard preparation. Prepare custard from all the components of the recipe.

Preparation of chocolate cream. Softened butter is well rubbed with sugar and, without stopping grinding, add one egg at a time and pour in boiled warm milk little by little. In an almost ready cream, put vanilla sugar and add softened chocolate. Whisk the cream again and refrigerate.

On a prepared flat dish, smeared with custard, put a sand cake, generously grease it with custard, lay one layer of biscuit on it, grease with chocolate cream up to 1.5 cm thick, cover with the second half of the biscuit, brush with custard. Put a shortbread cake on a layer of cream and grease with chocolate cream. With the same cream, grease the sides of the cake with a solid mass or from a cornet, applying it in strips. The third sand cake, browned during baking a little more than all the other cakes, crush with a rolling pin into crumbs and cover the cake diagonally with it so that stripes are obtained. Between these strips, apply strips of custard with a cornet. Cool the cake well for at least 5 hours.

Ingredients for the biscuit dough base: flour - 1.5 cups, eggs - 6 pcs., Fine sugar - 1.5 cups; for the sand base of the dough: flour - 2 cups, granulated sugar - 0.5 cups, butter - 300 g, egg yolks - 3 pcs., sour cream - 2 teaspoons; for custard: butter - 200 g, egg - 1 pc., milk - 1.5 cups, sugar - 1 cup, vanilla sugar - 1 sachet, flour - 1 tsp, starch - 1 tsp. spoon; for chocolate cream: chocolate - 200 g, butter