Ingredients for Russian Salad:

- 350 g potatoes (cooked)

- 100 g carrots (cooked)

- 250 g pickles

- 1 cup canned peas

- 200 g ham

- 4 boiled eggs

- 20 g dill (optional)

- 180 g mayonnaise

Preparation (Total time: 20 minutes):

1. Prepare all ingredients. Boil the potatoes, carrots, and eggs. Drain the canned peas.

2. Peel and dice the boiled potatoes into medium or small cubes.

3. Dice the boiled carrots into slightly smaller pieces than the potatoes.

4. Cut the boiled eggs into cubes as well.

5. Chop the pickles into smaller cubes than the potatoes and carrots.

6. Cut the ham into cubes the same size as the carrots.

7. Wash and dry the dill, then finely chop it. You can also add parsley, green onions, or coriander to taste.

8. Combine all the chopped ingred

Description:

These soft fritters will take you back to childhood. Combined with sweet Vitaminka apricot jam, they are a perfect treat. Here's how you can delight your loved ones!

Ingredients:

- 400 ml sour milk (you can also use yogurt or fermented milk)

- 1.5-2 cups flour

- Sugar, salt, and vanilla sugar to taste

- 1-2 tablespoons oil

- Vitaminka apricot jam for spreading

- 1/2 teaspoon baking soda

Preparation:

1. The sour milk should not be cold, so take it out of the fridge in advance. You can place it near a radiator to warm up slightly.

2. Pour the sour milk into a bowl, add baking soda, and mix well.

3. Add sugar and salt. Then gradually add the flour, stirring constantly to avoid lumps. The batter should be thick so that it does not run off the spoon but drops in chunks onto the pan.

4. Let the batter rest for 5 minutes.

5. Once the batter has rested, you can start frying the fritters in a well-heated pan. Dip the spoon in cold water before scooping the batter and carefully drop it into the hot oil.

6. Flip to the other side when bubbles appear on the top and the bottom turns golden brown. Add more oil as needed and make sure the pan is not dry.

7. When the fritters are done, spread them with apricot jam. Enjoy!

Ingredients

For the Dough:

• 100 ml milk
• 20 g fresh yeast
• 1 teaspoon sugar
• 500 g fine flour
• 1/2 packet baking powder
• 250 g margarine
• 2 tablespoons sugar
• 1 packet vanilla sugar
• 1 egg

For the Filling:

• 250 g ground walnuts
• 100 g sugar
• 1 jar of Vitaminka apricot jam

For the Glaze:

• 150 g chocolate
• 40 g margarine
• 2 tablespoons oil

Preparation

Dough

Dissolve the fresh yeast in lukewarm milk along with one teaspoon of sugar. Add a few tablespoons of flour from the 500 g. Mix well and let it rest for about 15 minutes, until the yeast is activated.

Mix the flour with baking powder. Finely chop the softened margarine with a knife. In a bowl, add margarine, sugar, vanilla sugar, and the egg. Sift the flour together with the baking powder, then gradually add it to the mixture. First, stir with a spoon, then pour in the activated yeast. Continue mixing until the ingredients are combined, then knead by hand until you get a smooth and even dough. Cover the dough and place it in the refrigerator for 20-30 minutes.

Meanwhile, prepare the filling by mixing ground walnuts with sugar and Vitaminka plum jam.

Take the chilled dough out of the refrigerator and divide it into four equal parts. You will need a baking tray of 30×20 cm.

Assembling

Roll out the first layer of dough to fit the baking tray and transfer it using a rolling pin. Evenly spread 4-5 tablespoons of jam and walnuts. Roll out and layer the second sheet with filling, then the third. Roll out the fourth sheet and place it on top. Lightly prick the surface of the cake with a fork in multiple places.

Bake in a preheated oven at 180°C (356°F) for approximately 30 minutes, or until the cake turns a nice golden-brown color.

Glaze Preparation & Final Steps

Once the cake has completely cooled, prepare the glaze. Melt the chocolate together with margarine and oil over low heat, stirring until you get a smooth mixture. Evenly pour the glaze over the cake.

Serving Tip
For the best taste, let the cake rest overnight—this allows the dough to absorb the flavors of the jam and walnuts. Store it at room temperature, not in the refrigerator, to maintain the ideal texture.