For Sponge base cream egg yolks with sugar. With stirring, add the flour, vanilla essence and rum, stir and pour the oil. Separately, beat the egg whites with the salt of thick snow and carefully add

The butter mix with sugar until white. Add the eggs. Mix a little more. Add 1 cup flour after it - 1 cup yogurt, 1 cup more flour, the second cup of yogurt, along with soda and finally - the third cup

For the dough mix the soft butter with powdered sugar and vanilla. Add the egg and flour quickly knead a soft dough. Put it in a plastic bag and leave it in the refrigerator for 1 hour. For the cherry

If using fresh cherries - remove pits, sprinkle with 2 tbsp sugar and leave to country. If you use a compote of cherries or tinned drain them in advance. Beat the eggs with the sugar. Add the oil

First remove cherry pits, then sprinkle them with 1 tbsp flour mixed with 1 tbsp icing sugar. Mix them and leave them aside. Beat the eggs with the sugar until blanching, add the juice, the oil and

Beat the butter with the sugar and add one by one egg. Pour the buttermilk and mix. Mix together the starch, flour, poppy, baking powder and vanilla. Add the dry mixture to the oil. Cover large

From those products knead dough. Allow to warm over 1 hour. Involved with a little flour and leave for another 20 minutes. You should get a soft dough. Prepare sprinkled and all products were combined

Mix the margarine with the sugar gradually put one by one the eggs, yogurt, flour with the baking powder finally add the cleaned and sliced fruit. Pour into greased with sunflower oil and sprinkled

Heat the oven to 170-180 C. Beat the eggs with the sugar and vanilla until the sugar melts. Add the oil, and then little by little flour mixed with cocoa and baking powder. Mix well, but at a low

Beat eggs with sugar, vanilla and the oil. Baking powder was mixed with 1 cup of flour and added along with the milk to the egg mixture. Mix well and added gradually second glass flour to obtain a

Make the dough: flour and sugar sifted. Place in a suitable container for work. Add the butter cut into small pieces (it should be neither too hard nor too soft), yolk, sheet and water. Shortbread

Eggs are broken down with milk and 2-3 tbsp sugar. The cherries are cleaned and mixed with the rest of the sugar. To these are added biscuits and cinnamon. In each pancake put cherry mixture and turn

Oil tray size 40x30 cm. Heat the oven to 180 C. Sour cherries (cherries) drain the juice and put on kitchen crepe. Base: The butter (margarine) is stirred with a mixer in a bowl. Put the salt, vanilla

Clean fruit stones. Knead dough of flour, 100 ml cream, sugar, the butter, vanilla, and about 2-3 tbsp water. Leave it for 10 minutes. Masking bottom and sides of a buttered baking dish. Prick it with

By hand stir the yogurt, baking soda, sugar, the oil, flour and cocoa. Pour the mixture into a greased tray. Cherries sprinkled with breadcrumbs and arrange on the mixture. Bake in a preheated 180 C