5 favorite desserts from childhood that are easy to recreate at home

1. Potato cake made from cookies

The classic dessert is made from light sponge cake and butter cream. But many people remember just this simplified version - chocolate “potatoes” made from cookies and condensed milk with a pleasant cocoa aroma.

Making brownies is very easy. The hardest part is waiting for them to cool.

Melt 50 g butter. Grind 400 g of shortbread cookies, mix with 3 tablespoons of cocoa.

Add butter and 350 g of condensed milk. Form the cakes. Mix 2-3 tablespoons of cocoa and powdered sugar and roll the “potatoes” in this mixture. Place in the refrigerator for a while.

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2. Nuts with condensed milk

Golden shell made of crispy dough, full of thick filling boiled condensed milk. The taste of this dessert will literally take you back to childhood. You just need to find a special form for baking nuts. Doing the rest is not difficult at all.

Melt 200 g butter. Using a mixer, beat 3 yolks and 90 g of sugar.

Add butter, 1/2 teaspoon baking powder and a pinch of salt. Add 390 g of flour, mix thoroughly. Gather the dough into a ball, cover with film and refrigerate.

Form the dough into balls. Place the dough into the heated pan. Bake until golden brown. Fill the halves with condensed milk and fasten them together.

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3. Chocolate sausage with nuts and condensed milk

Another sweet made from the simplest products. Pieces of cookies in cross-section resemble real lard sausage, hence the name. The dessert is prepared without baking; it must be cooled thoroughly before serving. Then it will be especially pleasant to eat chocolate sausage with hot tea.

Grind 400 g of cookies so that large pieces remain. Chop 50 g of nuts.

Mix cookies, nuts, 3 tablespoons of cocoa, 190 g of condensed milk and 100 g of softened butter.

Form into a sausage, wrap in film and place in the refrigerator or freezer.

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4. Cookies "Peaches"

This soft dessert is not only incredibly tasty, but also very beautiful. Its delicate color "peaches"is obtained thanks to carrot and beet juice, and the velvety skin is obtained with the help of sugar. By the way, instead of vegetable juice, you can use water with dye.

Beat 2 eggs and 150 g of sugar with a mixer. Add 60 g of melted butter and 2 tablespoons of sour cream.

Combine 450 g flour, 2 teaspoons baking powder and a pinch of salt. Add the dry ingredients to the liquid ingredients, kneading the dough. Wrap it in film and refrigerate.

Then roll it out into a layer. Using a glass or mold, cut circles out of it. Bake for 20–25 minutes at 180°C.

Make a hole in the center of each cookie and fill with boiled condensed milk. Connect two pieces each.

Squeeze the juice out beets and carrots. Dip one side of the cookie into the first juice and the other into the second. Roll in sugar.

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5. Classic Napoleon cake

The same cake with thin layers and delicate custard. Be sure to let it sit in the refrigerator so that the dough is properly soaked. And the longer “Napoleon” is there, the softer and tastier it will turn out.

First prepare the dough. Grate 250 g of cold butter and grind with 350 g of flour. Combine 150 ml of water and 1 spoon of vinegar.

Add water and ¼ teaspoon salt to the flour and stir. Divide the dough into 8-10 parts. Wrap in film and refrigerate.

For the cream, whisk 200 g sugar, 2 tablespoons starch, 2 eggs and 100 ml milk.

Boil 300 ml of milk and slowly pour into the eggs, stirring continuously. Boil the cream for 2-3 minutes. Transfer to a bowl, cover with cling film and refrigerate.

Roll each piece of dough into a thin layer. Bake the cakes one at a time for 3-4 minutes at 220°C. Trim off any jagged edges and chop.

Beat 180 g butter. Add the custard in batches, then the vanilla extract.

Assemble the cake, coating all layers with cream. Sprinkle with scrap crumbs.

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