When we were kids, we used to break the stalks off the bush, peel them and dip them in sugar. I was convinced that’s the way to go until I discovered a rhubarb pie by Chef Vladimir Muhin. Tart and sweet, it’s all the freshness of June in a slice. His recipe calls for 600 grams of flour, 3 eggs, 120 grams of sugar and 1 cup of sour cream, as well as 1 kilo of rhubarb and 300 grams of sugar for the filling. Here’s how to bring it all together. The video is in Russian, but if you have the ingredients on hand, it's pretty easy to follow along.
“Divine and fluffy, tender and with a touch of sourness, the best honey cake in my complicated biography,” writes magazine publisher and cooking maven Belonika about this cake. You’ll need 600 grams of flour, 250 grams of honey, 200 grams of sugar, 200 grams butter, 4 egg yolks, 8 grams baking soda. For cream: 1 kilo of 30% sour cream and 300 grams of powdered sugar.
Named after the famous Russian prima ballerina Anna Pavlova, this spectacular dessert is a culinary pas de deux. It’s only fitting to follow its delicate dance in the kitchen of the classy Astoria Hotel in St. Petersburg. You’ll need whites from four eggs, a dash of salt, 160 grams of sugar, 80 grams of powdered sugar, 5 grams of vinegar and 15 grams cornstarch. The cream takes 450 grams of cream cheese like Philadelphia, 150 grams of whipping cream, 85 grams of powdered sugar and a dash of vanilla. Strawberries for garnish. Now all you need is three hours of free time, a nice cup of tea and a view of the White Nights.