Bright Easter - the Resurrection of Christ is approaching. By tradition, on the eve of this holiday, I bake cakes. On our site there are already recipes and. I propose another option - Easter cake on egg yolks.

Ingredients for 4 Easter cakes and 2 small Easter cakes:

for the test:

• wheat flour - 1 kg;
• yolks - 10 pieces;
• dry yeast - 12 g (1 sachet) or pressed - 50 g;
• vanilla sugar - 15 g (1 sachet);
• granulated sugar - 1 glass;
• milk - 1 glass;
• butter - 200 g;
• salt - 0.5 teaspoon;
• raisins - 100 g;

for glaze:

• protein - 2 pieces;
• granulated sugar - 1 glass;
• confectionery dressing.

Prepare dough... Heat the milk. In a bowl, combine warm milk and 2 tablespoons of granulated sugar. Then add yeast and 1 cup flour. Put the dough in a warm place for 3-4 hours.

Prepare the dough... All ingredients should be at room temperature. Separate the yolks from the whites. Leave 2 proteins for the glaze, and put the rest in a jar, close the lid and put in the refrigerator. Later, proteins can be used to make protein omelet or cake cream.

Soak the raisins in boiling water until they swell. Then drain the water and squeeze the raisins well, mix it with 2-3 tablespoons of flour to remove all the moisture.

Add yolks, salt, vanilla sugar, the remaining granulated sugar to the dough, mix. You can increase the granulated sugar to 1.5 cups if you like it sweeter. Then add softened butter and knead. Add pre-sifted flour and knead the dough again. Stir the raisins into the dough.

Knead until the raisins are evenly distributed over the dough. Cover the dough with a towel, put in a warm place for 2 hours.

The dough should more than double in volume.

From the proposed amount of products, 2 kg of dough comes out.

For the first time she baked Easter cakes in special paper forms. It turned out to be very comfortable and beautiful. There is no need to specially select a shape, which is then greased with oil, lined with parchment. If you do not have such forms, check out my previous recipes for cakes, links to which are given at the beginning of this post. There I tell you what you can use to bake cakes.

Grease your hands with vegetable oil, arrange the dough in tins so that they are 1/3 or a little more filled.

Do not try to fill out half of the form in case of excess dough. Better to make small Easter cakes.

Cover the molds with a towel and let the dough rise again.

Bake cakes in an oven preheated to 180 degrees for about 40-50 minutes.

Prepare the icing... Beat the whites until fluffy, stable foam, gradually add granulated sugar and beat until the sugar is completely dissolved.

Coat the cooled cakes with glaze on top and decorate with pastry sprinkles. You can do it easier and sprinkle the cakes with powdered sugar.

The weight of one standard ready-made cake is 450 g.

Let's start by making dough... To do this, pour dry yeast into a bowl, add a tablespoon of sugar.

Pour milk, preheated to about 40 degrees. Stir the mixture until the sugar grains and yeast granules dissolve.


We introduce well-sifted flour into the mixture and knead a fairly thick dough. Cover the bowl with the dough first with plastic cling film, and then with a cotton towel and put in a warm place for 30 minutes.


Until then let's do the main test... We take the second bowl, pour the chicken yolks into it, having previously separated them from the proteins. We add sugar, vanilla sugar, salt to them.

Eggs from village chickens have a bright yellow yolk, which gives the baked goods a beautiful yellow hue. If using regular poultry eggs, add some saffron to the dough.

Attention!

Chilled proteins are used to make the glaze, so put them in the refrigerator.

Rub the yolks until whitening.


Put softened, but not melted butter in the crushed yolks.


We continue to grind the mass with a whisk until smooth.


It took 30 minutes, the dough increased its volume several times.


Add the ready-made dough to the egg-oil mixture. We mix everything with our hands, because it is known that the cake dough loves the warmth of the hands.


Gradually introduce flour and again mix everything well with your hands. The dough turns out to be sticky, collect in a ball until it turns out, but you should not put more flour.


It remains to add almonds and candied fruits to the dough. If the candied fruits are large, they, like the nuts, should be finely chopped with a knife. Do not forget to rinse and dry the almonds well.

You can pour boiling water over the almonds for 15 minutes, and remove the skin from the nuts.

And again, mix everything well, cover the bowl with a towel and leave it on the table for 15 minutes.


Then we take out the dough from the bowl, during this time the gluten of the flour swelled, and the dough became more elastic. For 5-7 minutes, knead the dough with our hands, on the working surface of the table or board, then collect it in a ball and put it in a bowl of a larger volume, since the dough should rise well. Put the bowl with the dough in a warm place for 2 hours.


After 2 hours, the cake dough is ready.


Knead the finished dough again on the table surface., and then we fill the molds for cakes with it by 1/3 of the volume.

Cake molds can be used both metal and paper, or homemade made from foil or cardboard.

We leave our blanks on the proving table for 20-30 minutes, and then put them in an oven preheated to 170 degrees for 30 minutes.


Ready-made cakes can be left in tins or without them.


Cover the completely cooled cakes with icing made from proteins and powdered sugar.

For glaze you will need:

• 4 chilled egg whites;
• 4 cups powdered sugar (200 ml in a glass)
• 4 teaspoon lemon juice
• 1/2 teaspoon salt.

Beat the egg whites with salt for a few minutes until a thick foam is obtained. Use a mixer. Then, continuing to beat, gradually add the icing sugar. Add lemon juice and beat until smooth.

And until the icing has time to dry, sprinkle the cakes with confectionery sprinkles.

Bright Easter is approaching and each hostess is looking for a recipe for a delicious Easter cake. There are many recipes for this Easter attribute. In our family, this recipe for Easter cake on yolks has been used for more than 10 years, and preference is always given to it. The dough of such a cake is tender and airy, despite the fact that a lot of baking is used. Delicious dough has a pleasant pale yellow color. Having tried to bake Easter cake according to this recipe, I think you will stop at it.

Easter cake on the yolks

For numerous questions and requests, this Easter season I made a video of the recipe.

Video sketches of this recipe will help bake an excellent cake even for novice cooks.

The recipe for Easter cake on yolks is taken from an old book, so readers of the older generation may know it (or are trying to remember it).

Ingredients:

• 7 glasses of flour
• 2 glasses of milk
• 7 yolks,
• 250 g butter
• 1.5 cups sugar
• 1 teaspoon salt
• 70 g of pressed yeast (live, not dry!),
• 1 tablespoon of brandy (can be replaced with vodka),
• vanilla (or vanillin).
• If desired, you can add raisins, chopped dried apricots or candied fruits.

Glaze or fondant:

• 3 squirrels
• 1 cup of sugar

Cooking process:

The dough is prepared in a sponge way. Dough is a batter. It is kneaded according to the following calculation: the full rate of liquid, half of the rate of flour and the full rate of yeast.

In a warm liquid (not hot, otherwise the yeast will die!) Yeast and flour are diluted. The bowl with the dough is tightly tied with a napkin and placed in a warm place for 40-50 minutes. This warm place can be a stove, a place near a radiator, an oven at 30 degrees, or a slow cooker. Turn on the multicooker for heating for 5 minutes. Put the dough into it and close it. Turn on the heating several times for 2-3 minutes. The dough should double in size.

In our recipe, the liquid is milk, slightly warm. We breed fresh pressed yeast in it. The yeast must be of good quality. So that the trick does not spoil your holiday, it is better to try them before Easter, for example, bake homemade bread from the same batch of yeast.

The flour for cakes must be sieved to enrich it with oxygen, then your cakes will not be dull and will have a looser structure.

Half of the flour must be combined with milk in which we diluted the yeast and put in a warm place. I used my bread maker for these purposes today. Before that, I was kneading the dough with my hands all the time.

Beat the yolks with sugar with a mixer. Pour them into the dough for cakes, knead it with the yolks after the dough has stood for the time indicated in the recipe.

Then softened butter, brandy, salt, vanilla and the rest of the flour are added. I mixed butter, vanillin, brandy and salt with the whipped yolks right away, because it was more convenient for me to load them into the bread maker that way.

That is, I chose such a program on which only kneading is performed. First, I made sure that the dough and baking were mixed, and then gradually added the rest of the flour in small portions.

If you do not have a bread machine, then the dough for Easter cake on yolks according to this recipe must be well kneaded with your hands (kneading for about 10 minutes).

After kneading, the cake dough becomes homogeneous, flexible. The longer it is kneaded, the less it sticks to your hands. If you take a piece in your hand and then return it back, it will practically not remain on your hands.

Then the yeast dough is placed in a warm place for fermentation. It will need to be removed from it and transferred to a deep bowl. The dough will rise, it will need to be kneaded 2 times.

At this time, you will need to take care of the forms for the cakes. Dry and grease. I love the way ghee works. It is quite fat and after it I pop out the cakes themselves from the molds.

I like baking Easter cakes most of all in medium and small muffin tins. Such cakes do not need to be cut, children are pleased to get their own cake for everyone. And giving such a spring cake is a pleasure! I tried to bake cakes on yolks according to this recipe both in silicone molds and in paper cups, by the way, the cake does not need to be removed from them and the cake does not stale for a long time. Nevertheless, I prefer small-sized forms also because Easter cakes are baked in them very quickly.

After the third rise, the dough is crumpled again and divided into pieces. It is convenient for me to immediately pinch off a piece of dough and form a ball from it.

The balls are laid with the seam down in the molds for cakes.

Tall cylindrical shapes are greased with margarine, ghee or cooking oil and lined with oiled paper. These are paper circles according to the diameter of your shape and sides for the walls. For these sides it is very convenient to take the cake out of the mold. If the forms are ribbed, then they are simply greased with margarine. The dough should occupy one third of the mold.

The dough for Easter cake on the yolks in molds is put on the rise in a warm place. This takes approximately 1 hour for large forms. But you need to pay attention to the dough itself. Yeast and mold size play a big role. Therefore, the ascent time may differ. The smallest muffins, 7 cm in diameter, take about 30 minutes for me.

Easter cakes are baked in a preheated oven at 180 degrees, the baking time depends on the size of the cake, so I do not indicate it. Small cakes in the form of muffins are baked very quickly.

I will tell you my little tricks when baking Easter cakes on yolks. On large cakes, it is better to put paper on top of the mold. This is necessary so that the top does not burn, and the cake is baked well. This is a feature of a dough with a high baking content. It so happens that the top of the cake turns brown, and the inside of the dough is damp. I cover even medium cupcakes when they are browned and bake for another 5-7 minutes under paper or foil.

The readiness of the cake is checked with a wooden stick or a toothpick. It must be dry.

First take out all the forms, let stand for a minute and only then take out.

The walls may sweat a little, but they dry out very quickly when turned upside down. If a large Easter cake is turned over immediately, its bottom may sink. It is better to keep large cylindrical cakes on the side so as not to wrinkle the crown. This feature is due to the fact that the dough is airy and the crust of hot cakes is tender.

In a minute, my middle cakes are already all upside down and I begin to decorate them with protein fondant while they are still hot.

It is better to cook the whipped egg whites while the cakes are baking, because it is better to grease them while they are hot. So it dries quickly and does not stick.

Whisk the whites with sugar until the sugar dissolves. Beat like a meringue until peaks. That is, when you pick up the whipped proteins with a spoon, they hold their shape. Sugar can be replaced with powdered sugar.

You also need to decorate the cake immediately, until the protein glaze begins to dry on the hot cake. Now the trade network has a large selection of various confectionery toppings and Easter decorations.

And I baked the next batch of cakes in a silicone mold and paper cups. Everything was baked perfectly! Here is just a little test was not enough. The two muffins were small but delicious!

I always have such cakes on yolks for Easter, look at the photo, aren't they handsome! Here, in addition to sprinkles, they are decorated with pieces of marmalade.

I hope my recipe for Easter cake on yolks will be useful to you in preparation for Easter!

Best regards, Anyuta!

Everyone's favorite Soviet dessert is chocolate sausage. It is easy to cook, quickly, without baking. Recipes require basic ingredients that are always available in the kitchen. Confectionery sausage is prepared on the basis of shortbread or lingering cookies. But there are also unusual recipes. For example, from biscuit crumbs, with coconut flakes, sour cream or cottage cheese as a filling.

How to make a classic chocolate sausage recipe? Definitely with nuts. Traditionally, these are walnut kernels. But the cookie sausage will turn out delicious with unsalted pistachios, almonds, cashews.

Oil is also indispensable. This is the second most important ingredient. The butter makes the dough thick and viscous. It is from this that a traditional Soviet delicacy is obtained.

The classic recipe for making chocolate sausage from cookies

Preparing a sweet sausage for dessert for the whole family is a simple matter. It is important to wait until it solidifies in the refrigerator. Then the delicacy will be cut into appetizing even slices. A step-by-step recipe - like in childhood.

Products

• 500 gr. "Jubilee";
• 100 g walnut kernels;
• 200 gr. butter;
• 5 tbsp. l. (no slide) cocoa;
• 100 g Sahara;
• 80 ml of milk.

How to cook

1. Heat the milk in a saucepan. Add cocoa, 5 half spoons of unsweetened powder. Stir until the glaze is smooth.
2. Add butter, sugar. Stir. When the butter has dispersed and the sugar has dissolved, the frosting is ready. Remove the saucepan from the stove.
3. Chop the nuts into crumbs with a table knife. If desired, make the crumb small or larger.
4. Remember "Jubilee" in a bowl with your hands to small pieces. Add nuts, frosting.
5. Mix the mixture thoroughly. Place on baking paper. Wrap to form a pastry sausage shape. Tie with thread or twine. Send to refrigerator to solidify.

In Soviet times, whole families were engaged in the preparation of chocolate sausage. Children pounded "Jubilee", and adults kneaded dough and molded a semi-finished product. And then they all drank tea together with an amazing home-made delicacy.

Granny's Chocolate Sausage Recipe

This is a very easy and quick recipe. You can experiment with it by adding any baked goods, any nuts, poppy seeds. It is possible without nuts at all, it is still very tasty. Add cognac, rum or whatever you like instead of water. Experiment with flavors!

• 200 grams of butter
• 1 cup of sugar
• 3 tbsp. tablespoons of water (you can 1 tbsp.spoon of brandy)
• 3 tbsp. cocoa spoons
• 1 egg
• 100 grams of any nuts
• 300-350 grams of any cookie

Cooking process

1.Break cookies and nuts.

2. Put butter, cocoa, water, sugar in a saucepan. We put on the stove and bring to a boil. We remove from the stove to cool a little.

3. Add 1 egg to the slightly cooled mass and mix thoroughly.

4. Mix the cookies, nuts and the resulting mixture.

5. Wrap the resulting mixture in cling film, shape the sausage and put it in the freezer.

After hardening, cut into pieces and enjoy delicious homemade sausage.

Which chocolate sausage do you like?

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18.10.2019

Homemade cookie and cottage cheese chocolate sausage recipe

An interesting recipe for everyone's favorite chocolate sausage from cookies. The filling of cottage cheese with condensed milk gives originality. Another secret is the sweetish pecan. These nuts are devoid of the bitterness of walnuts. Pecans are great for sweet dishes.

• 450 gr. shortbread cookies (or dry biscuit cake);
• 150 g butter;
• 150 g icing sugar;
• 6 tbsp. l. cocoa powder;
• 100 g pecan;
• 200 gr. condensed milk;
• 200 gr. cottage cheese.

Step by step cooking

1. Make the filling before making the cookie and cocoa sausage. Rub the curd through a sieve. If the cottage cheese is tender, the cookie sausage will also surprise you with its taste. Mix with condensed milk. As an option, take boiled condensed milk, and not simple with sugar.
2. Grind the pecans into crumbs.
3. Grind the sand pieces.
4. Melt the butter in a water bath. Do not boil. Combine with powdered sugar and 3 tablespoons of cocoa powder.
5. Mix butter with baking crumbs, nuts. You will get a rather viscous dough.
6. Place the dough in a rectangular layer on a layer of cling film. Lay out a layer of cottage cheese on top. Raise the edge of the film. Wrap in a roll.
7. Breaded the semi-finished product in the remaining cocoa powder. Roll in plastic wrap to shape.
8. Refrigerate for several hours. Sausage with cookies and filling will be an excellent addition to breakfast or afternoon tea for adults and children.

The cookie sausage does not have to be round. Cook in a muffin pan. Line a baking dish with cling film. Lay out the cocoa dough, cookies. Tamp down. Cover the top with foil as well. Refrigerate at a temperature of + 4-6 ˚С until solidification.

Chocolate sausage from cookies and chocolate with sour cream

Delicate confectionery sausage is prepared with sour cream. In essence, the recipe replaces sour cream with milk, making the sweet mass softer. The fatter you take sour cream, the better the sweetness will be.

Products

• 500 gr. cookies "Baked milk";
• 180 g unsalted butter;
• 200 gr. icing sugar;
• 3.5 tbsp. l. cocoa powder;
• 4.5 tbsp. l. fatty sour cream;
• 1 tbsp. l. icing sugar.

How to cook

1. Prepare the ingredients for the chocolate sausage. According to the classic recipe, sugar, butter, cocoa, "Baked milk". And also sweet powder and sour cream.
2. Combine sour cream with cocoa, powder. Take the powder. Sugar particles will not dissolve in sour cream, they will crunch in the finished sweet sausage.
3. Grind the cookies into crumbs. Add soft butter. Mix the mixture by hand or with a blender until smooth.
4. Combine the sour cream blank with the sand and butter one. Stir. The ingredients must be mixed until smooth.
5. Shape the dough into semi-finished products in the form of sausages. It is convenient to twist the workpieces in food foil or film. Refrigerate overnight. The recipe for pastry sausage from cookies is over. Unroll the dessert from the packaging before serving. Sprinkle with powdered sugar.

Sweet cookie sausage recipes come from childhood. This is our parents' favorite sweet. Previously, it was just like that - according to the classic cooking scenario.

Now home confectioners have the opportunity to experiment. And a traditional cookie sausage can contain pieces of marshmallow, marmalade, any nuts or dried fruit. There is no limit to the imagination of a culinary specialist.

Recipe for chocolate sausage from cookies with milk and candied fruits

Children especially rejoice at the multicolored sweet candied fruits. Your child will be happy to master a simple recipe. And the baby will be busy and the mother will be happy. The dessert will turn out to be iridescent and very healthy. Read the recipe for how to make a sweet sausage.

• 450 gr. shortbread cookies "Jubilee";
• 150 g butter (fat content 82%);
• a handful of candied fruits;
• 100 g icing sugar;
• 2 tbsp. l. cocoa;
• 60 ml of milk.

Step by step cooking

1. Before making a chocolate sausage, tackle candied fruit. Cut them into small pieces. If the pieces are too dry, fill them with hot water. After 5-10 minutes, drain the moisture.
2. Grind "Jubilee" with a blender. We suggest using homemade cookies. Products made from shortcrust pastry or biscuit dough are suitable.
3. Heat milk and butter on the stove. Add cocoa and powdered sugar. Stir well.
4. Combine the milk base with the Jubilee crumb. Add sweet candied fruits. Mix well.
5. Spoon the dough onto the layers of cling film. Cover with plastic wrap. Twist. Tie the sides. Shape with your hands. The cookie sausage is almost done. Keep it in the refrigerator for several hours. Then peel off the film. Cut into chocolate slices, serve with a sweet table.

The recipe for chocolate sausage from cookies and cocoa is optionally supplemented with flavor. Take regular vanilla powder extract. Or a spoonful of fruit liqueur. In the dessert, alcohol will become invisible, only a bouquet of aromas will be felt.

Recipe for making chocolate sausage from cookies without condensed milk

Chocolate sausage is delicious without condensed milk. The "highlight" of the recipe is ganache made from natural chocolate bar. Cooking with milk, white or dark chocolate. The analogue of the recipe from childhood is improved with almond petals. Be sure to try cooking.

Products

• 600 gr. "Jubilee";
• 200 gr. sweet butter;
• 200 gr. Sahara;
• 50 ml of milk;
• 120 g chocolates;
• for sprinkling with a handful of almond petals.

How to cook

1. When making a chocolate cookie sausage, start with a chocolate bar. Break the tiles in pieces. Pour in hot milk. Cover with a lid. Stir after a minute. Are there any pieces left? Microwave for 5-8 seconds at maximum power. Stir again.
2. Add sugar and soft butter to the milk. Whisk slightly.
3. Cement "Jubilee" in a large bowl. Pour in the milk-sugar mass. Stir the cookie sausage dough.
4. Unroll a layer of cling film on the table. Sprinkle with almond petals.
5. Spoon the thick dough onto the plastic, directly on top of the almonds. Wrap so that the nut petals cover the semi-finished product from all sides. Twist the edges of the film. Put in the refrigerator for a while. After the mass has solidified, the dessert can be eaten. The solidification time depends on the thickness of the semi-finished product.

Almost everyone in childhood had a chocolate sausage as one of the types of sweets. In Soviet times, confectionery was rare and very expensive. Therefore, the hostesses found a way out of the situation, inventing sweet delights “out of nothing”. And chocolate sausage with cookies is no exception - it is prepared very quickly, and as a result we get a delicious dessert for tea drinking.

According to the classic recipe for this dessert product, you will need a very small and penny set of products. The preparation time takes no more than fifteen minutes.

Products for making a chocolate treat:

• 400 gr biscuits
• 100 g soft butter
• 3 tbsp Nesquik cocoa or its analogs
• ½ glass of milk
• ½ cup sugar

Cooking process:

1. Combine milk, sugar and cocoa in one container. The container is best taken enameled.
2. Heat the contents of the container on the stove by adding oil. The butter should melt. Stir the workpiece periodically so that it becomes homogeneous. Remove after it boils.
3. Break the cookies slightly and add to the blank. Mix well. After that, the prepared mixture will become thick and you can start forming the sausage. The almost finished product remains to be wrapped in baking parchment or foil and put in the refrigerator to freeze the sausage. Usually 1.5-2 hours is enough, after which the dessert can be served.

Before serving, sweet sausage from cookies is cut into rings 1-1.5 cm thick and laid out on a saucer.

On a note. Cookies for cooking can be taken "Maria", "Bird's milk" or similar.

Chocolate sausage made from cocoa cookies - taste like childhood

In the distant 80s and 90s, this dessert was prepared using simple cocoa powder, and to imitate bacon, as in real sausage, they used walnuts or large pieces of shortcrust pastry cookies.

For cooking you will need:

• 500 gr Anniversary cookies
• 200 gr butter
• 250 g cocoa powder
• 200 ml sour cream
• 100 grams of granulated sugar, as much as possible (guided by taste).

How to cook:

1. Combine all ingredients and form sausages.
2. Wrap the sausages with cling film or parchment.
3. Leave in the freezer for 30-45 minutes.

The number of ingredients may vary, so you need to focus on the density of the resulting mass - it should hold its shape enough, not crumble or spread.

Such a delicacy can be prepared even by novice cooks of school age, because the recipe is extremely simple and can be prepared in a matter of minutes.

The length and thickness of the chocolate sausage has no standards - everyone shapes the product as they like. You can also experiment with the shape - round, square or ringlet.

With condensed milk and nuts

Nuts go well with chocolate. We suggest using real chocolate instead of cocoa in this recipe and add walnuts.

Ingredients:

• 400-600 gr shortbread cookies
• 150 g sugar
• ½ glass of milk
• 300 g of walnut kernels or roasted peanuts
• 1-2 bars of dark chocolate (if you want a very chocolate sausage, take more, and vice versa)
• 200 grams of butter.

Dessert preparation:

1. It is better to take small sugar so that it dissolves quickly. Add it to milk and put it on fire. Bring to a boil, stirring occasionally. Then turn it off.
2. Break the chocolate bars and add them to the milk. Cover the container and leave. The chocolate should completely dissolve in the hot liquid.
3. If walnuts are to be used, they can be slightly chopped, but large pieces should remain - they will imitate pieces of lard of real sausage.
4. Grind the cookies well, add butter and knead thoroughly with a fork until smooth. Then add the chocolate-milk mixture and nuts, mix again and roll into sausages.

If desired, dip the chocolate cookie sausage in powdered sugar before serving and then cut into small slices. Powdered sugar can be bought ready-made or prepared using a coffee grinder from regular sugar.

On a note. You can add chopped marshmallows and candied fruits to the dessert. In the case of candied fruits, the sausage will turn out to be not only sweet, but also colorful, which will undoubtedly delight little sweet tooths.

With the addition of bananas

This recipe was invented by modern hostesses, based on the classic recipe for chocolate sausage from cookies and cocoa. By the same principle, you can make not only a sausage, but also make a cake, without using the oven. The only difference is in the final stage - sweet sausages from cookies are formed by hand, and for a cake, the mass is laid out in a mold.

Banana sausage products:

• 300 gr butter
• 300 gr shortbread cookies
• ½ cup sugar
• ⅓ tsp fine salt
• 3 tablespoons of highly soluble cocoa
• 1 tsp each cinnamon, nutmeg, vanilla sugar (can be replaced with 1 sachet of vanilla)
• 2 tbsp brandy or liqueur
• 200 g of walnut kernels
• 200 gr prunes
• 1 large banana.

Step-by-step preparation of dessert:

1. Peel the banana, cut its fruit and prunes into fairly large pieces so that the fruit can be seen in the cut of the finished sausage.
2. Break the cookies slightly, sprinkle with cognac or liqueur, combine with nuts, prunes and spices.
3. Sugar is mixed with cocoa.
4. Beat a soft butter with a cocoa-sugar mixture, add salt and, if desired, vanilla.
5. Combine cookies, banana pieces and whipped cream.
6. The mixture can be tucked into a silicone or sliding tart pan to make a cake or shaped into sausages. For quick solidification, the dish is placed in the freezer.

The finished product can be decorated with candied fruits, jelly figurines, powdered sugar. Convenience of preparing dessert - there is no need for baking, the process is quick and easy.

On a note. If you use cocoa powder, then the product will not be so pleasant and light in taste, leaving a sediment in the mouth after eating. More expensive well-known brands make cocoa completely soluble. These types of product will better affect the taste of the dessert.

Creamy biscuit sausage with condensed milk

You don't even need to use a stove to make a dessert using this recipe, which makes the process even easier and faster.

Ingredients for creamy sausage:

• 300 gr biscuits
• 200 gr softened butter
• 1 can of condensed milk
• 1-2 sachets of vanilla

The preparation of the dessert is very simple: slightly broken cookies are combined with soft butter, condensed milk and vanilla. The components are kneaded with a fork, after which an oblong sausage is formed from the mass and wrapped in foil. For solidification, it is placed in the refrigerator for 1-1.5 hours, if necessary faster, a freezer is used.

One of the more modern dessert options is to use butterscotch. Any type of toffee is suitable: loose, in tiles or packages. Caution: the sausage is very sweet!

To prepare dessert, you need products:

• 200 gr butterscotch
• 50 gr butter
• 400 gr biscuits
• 120 g sugar
• 120 ml milk

Cooking takes place as follows:

1. Fold the toffee into an enamel container and pour in the milk, cook over medium heat until the toffee dissolves. Stir constantly during warming so that the melted product is thoroughly mixed with milk.
2. Add sugar and butter to the mixture, mix well and leave to cool slightly.
3. Break the cookies and add them to the liquid mixture. When the mass becomes not hot in temperature, you can start forming the sausages.

It is impossible to cool the mass for a long time, otherwise it will begin to freeze and, as a result, it will not be possible to form sausages. If, nevertheless, the mass has cooled too much, you need to warm it up a little.

The undoubted advantage of this dish is its excellent shelf life - chocolate sausages can be stored in the freezer for a long enough period, taken out at any time and served with tea or cocoa with milk.