Dulce de leche (boiled condensed milk)

The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.

The 'Potato' pastry is an iconic dessert of the Soviet era, born out of scarcity but becoming a beloved treat for many generations. Its delicate chocolate texture, reminiscent of velvet sponge cake, melts in the mouth, while subtle hints of cognac add depth to the flavor. Condensed milk adds sweetness and creamy softness, and the sugar glaze decorates each piece. These pastries are simple to make yet impressive – they are often served with tea or coffee, creating a cozy atmosphere for home tea gatherings. 'Potato' is a dessert that evokes nostalgia and reminds one of warm evenings with family when what matters is not the sophistication of ingredients but the love and warmth with which they are mixed.

Donuts are made from cottage cheese, and in fact it is a mix of donut and cottage cheese - airy and textured. Recipe from the menu of the restaurant Sempre.

Straws with boiled condensed milk are the true embodiment of sweet childhood memories. This dessert from Russian cuisine captivates with its crispy wafer shell, soft cream made of boiled condensed milk and butter, and a fragrant hint of crushed peanuts. Their delicate taste is a combination of caramel sweetness and creamy softness, while the slight saltiness of the peanuts adds a pleasant contrast. The straws are perfect for tea or coffee and can adorn any festive table. The recipe is simple to prepare but the result is always delightful: the wafers are baked to a golden crust, rolled into straws, and filled with airy cream. This sweet treat is a symbol of home comfort and warmth that brings a smile from the very first bite.

The 'Oreshki' cookies are a cozy and nostalgic treat familiar to many since childhood. This dessert emerged during Soviet times and quickly gained popularity due to its original appearance and rich flavor. The crispy halves of the cookie, baked in a special mold, perfectly complement the delicate sweet filling made of condensed milk and crushed walnuts. Their taste is soft, nutty, with caramel notes that create a sense of home warmth. 'Oreshki' are often prepared for family celebrations and friendly tea gatherings as they are not only delicious but also filled with the joy of cooking together. They remind us of simple yet cherished moments when little masterpieces were created at the kitchen table that brought smiles and pleasure.

The 'Ant Hill' pastries are a delicate, crunchy treat named for their appearance resembling an anthill. This dessert originates from Russia and is widely loved for its rich sweetness and creamy texture. The base of the pastries consists of crumbly cookies passed through a meat grinder and combined with a soft cream made from boiled condensed milk, butter, and walnuts. A light caramel note from the condensed milk harmoniously complements the nutty flavor, while an additional chocolate glaze adds special depth to the taste. These pastries are perfect for a cozy tea time or festive table, and their preparation is an engaging process that can be turned into a family activity. Their simplicity and rich flavor make 'Ant Hill' a beloved treat that evokes warm childhood memories.

The recipe is taken from Anna Kirillova's book "Red Easter.

The 'Five-Minute' cake in the microwave is a true culinary express designed for those who value speed and taste. This recipe emerged as a response to the rhythm of modern life, allowing you to prepare a delicate nut dessert in just five minutes. Hazelnuts give the cake a refined flavor with light caramel notes, while the rich cream made from sour cream and boiled condensed milk makes it surprisingly soft. The layers are soaked in cream, creating a harmony of sweetness and creamy delight. This dessert is perfect for spontaneous tea parties or unexpected guests, and its simplicity makes it accessible even for cooking novices. The result is an airy, aromatic, and sophisticated cake that rivals traditional layered desserts but is prepared much faster.

Recipe by Nikita Khlopyanov, head bartender at Barbosco.

As soon as someone says "waffle cake" at the table, even the most silent ones immediately get sentimental, their tongues loosen up and a tightly pressed chocolate bar with chocolate or cream filling, packed in a cardboard box, pops up in their memory . This "grandmother's" recipe is just from the times when trees were big and waffle cakes were the most accessible of all Soviet holiday sweets. You can cook it in half an hour, you don't even have to go near the oven: store-bought waffle cakes are used, the cream is whipped from butter and boiled condensed milk, but the whole structure looks elegant with picturesque chocolate streaks and tempts with its creamy side. Of course, there are a million calories, but the memories will last the whole evening.

The 'Ryzhik' cake is one of the iconic desserts of Soviet cuisine, infused with the warmth of home tea gatherings. Its history dates back to times when simple and accessible ingredients were transformed into true culinary masterpieces. 'Ryzhik' got its name from the golden honey layers that give the pastry not only an exquisite caramel hue but also a rich, slightly chewy taste with a hint of honey. The delicate custard cream with a vanilla aroma perfectly complements the thin layers, creating a harmony of airy lightness and sweetness. This cake is traditionally served at festive tables or prepared for cozy family evenings, as its taste evokes pleasant memories of childhood and heartfelt conversations over a cup of hot tea. A true delight for sweet lovers!

The recipe was shared with us by the chef of the restaurants "Tekhnikum" and "Sakhalin" Vitaly Istomin.

Vadim Kurnavkin, pastry chef at the grand cafe "Dr. Zhivago", shared this recipe with us.

Caramel ice cream with chocolate chunks and ripe strawberries is the embodiment of refined taste and true pleasure. Its rich creamy texture combined with velvety caramel sweetness creates a unique harmony. The tradition of using caramel in desserts originates from European cuisine, where a hint of caramel adds depth and richness to the flavor. Delicate Greek yogurt provides a light tanginess, condensed milk enriches the sweetness, and nuts add a pleasant crunch. Ripe strawberries complete the composition with fresh fruity accents, while chocolate deepens the flavor. This dessert is the perfect choice for a summer treat or an elegant finish to a meal, offering true enjoyment in every bite.

Another simple Soviet recipe, one of the favorite desserts of childhood - rolls with boiled condensed milk. Someone's mother made them, someone bought them in a pastry shop. Absolutely simple and incredibly delicious. If nostalgia has come over you right now, and you have a waffle iron at home - then you are already on the way to success. There are a couple of important points, the first - you need to immediately wrap the finished hot waffle around the metal tube. If you don't have one at hand - roll something similar out of foil in advance . Second - do not immediately pour the condensed milk cream into the finished waffle tube - let it cool down well so that the cream does not start to melt and flow.