The official date of opening of the Cathedral is October 20, 1708 — birthday of architect Rena (the day he turned 76 years old), but the actual service at the Cathedral commenced on 2 December 1697. Before commencing construction, the Ren actually had three completely alter the project. The first project intended to build on the Foundation of the burned-out fourth Cathedral new big Church. This project was rejected almost immediately — apparently the authorities wanted something more grandiose. The second project involved the construction of a Church, having in view the plan of a Greek cross. This project was worked out in detail — suffice it to say that up to the present time preserved is executed in scale 1:24 layout of this Cathedral, which today is exhibited in the Cathedral of St. Paul. However, this project was also rejected as too radical. The third project of Ren involves the construction of a rather large Church with a dome and two towers with belfries. This project was approved, and in June 1675 the construction work began. However, soon after king Charles II re-claimed for the project and ordered changes, which he described as decorative. These decorative change was a large dome, made to St. Paul's Cathedral one of the biggest London attractions. It is generally accepted that the dome of the Cathedral was very similar to the dome of St. Peter's Basilica in Rome.
Under the dome there are three galleries: the internal whispering gallery and exterior stone and Golden gallery. Whispering gallery owes its name not provided by architects, especially its acoustics: a word even spoken in a whisper, at one end of the gallery, repeatedly reflected its walls, causing a murmur could hear people on the other end of the gallery.
In the steeples of the Cathedral are 17 bells, 13 of them in the North-West tower and 4 (including the bell Big Paul (eng. Great Paul) and Large Volume (eng. Great Tom) — in the South-West tower.
Ingredients: 1 egg, plus 2 extra egg whites 300 ml warm milk 10 g sugar 10 g yeast 225 g flour vegetable oil for frying butter for greasing blini Method of Preparation: 1. To make a paste mix the yeast, milk, flour and sugar and egg yolk together in a large bowl. 2. Whisk the egg whites in a separate bowl until they form stiff peaks, then put them into the paste. Cover the bowl and set aside at room temperature for 20 — 30 minutes. 3. Heat a frying pan until medium hot, add a little vegetable oil and middle ladle of the blini mixture. 4. Cook the blini first on one side until golden-brown then turn it over and bake the other side then put blini onto a large flat plate and grease it with butter. Repeat with the remaining batter and keep the blini warm until ready to serveIngredients: 1 egg, plus 2 extra egg whites 300 ml warm milk 10 g sugar 10 g yeast 225 g flour vegetable oil for frying butter for greasing blini Method of Preparation: 1. To make a paste mix the yeast, milk, flour and sugar and egg yolk together in a large bowl. 2. Whisk the egg whites in a separate bowl until they form stiff peaks, then put them into the paste. Cover the bowl and set aside at room temperature for 20 — 30 minutes. 3. Heat a frying pan until medium hot, add a little vegetable oil and middle ladle of the blini mixture. 4. Cook the blini first on one side until golden-brown then turn it over and bake the other side then put blini onto a large flat plate and grease it with butter. Repeat with the remaining batter and keep the blini warm until ready to serve
Under the dome there are three galleries: the internal whispering gallery and exterior stone and Golden gallery. Whispering gallery owes its name not provided by architects, especially its acoustics: a word even spoken in a whisper, at one end of the gallery, repeatedly reflected its walls, causing a murmur could hear people on the other end of the gallery.
In the steeples of the Cathedral are 17 bells, 13 of them in the North-West tower and 4 (including the bell Big Paul (eng. Great Paul) and Large Volume (eng. Great Tom) — in the South-West tower.
1 egg, plus 2 extra egg whites
300 ml warm milk
10 g sugar
10 g yeast
225 g flour
vegetable oil for frying
butter for greasing blini
Method of Preparation:
1. To make a paste mix the yeast, milk, flour and sugar and egg yolk together in a large bowl.
2. Whisk the egg whites in a separate bowl until they form stiff peaks, then put them into the paste. Cover the bowl and set aside at room temperature for 20 — 30 minutes.
3. Heat a frying pan until medium hot, add a little vegetable oil and middle ladle of the blini mixture.
4. Cook the blini first on one side until golden-brown then turn it over and bake the other side then put blini onto a large flat plate and grease it with butter. Repeat with the remaining batter and keep the blini warm until ready to serveIngredients:
1 egg, plus 2 extra egg whites
300 ml warm milk
10 g sugar
10 g yeast
225 g flour
vegetable oil for frying
butter for greasing blini
Method of Preparation:
1. To make a paste mix the yeast, milk, flour and sugar and egg yolk together in a large bowl.
2. Whisk the egg whites in a separate bowl until they form stiff peaks, then put them into the paste. Cover the bowl and set aside at room temperature for 20 — 30 minutes.
3. Heat a frying pan until medium hot, add a little vegetable oil and middle ladle of the blini mixture.
4. Cook the blini first on one side until golden-brown then turn it over and bake the other side then put blini onto a large flat plate and grease it with butter. Repeat with the remaining batter and keep the blini warm until ready to serve