Top 10 Cakes
1.
Rich cake
Simply this cake has no name, and it is not chocolate, it is not with nuts, hazelnuts…. The cake is absolutely fantastic, it has more layers, more different crusts, vanilla and chocolate fillings, chocolate topping…. I really don't know how to "find" it name, so it became rich because it is, in taste and fullness, a little more demanding, but it is very worth the effort. I photographed it whole and barely one piece (which was miserably bent and torn). I have to put it, what am I going to do, to see the cross section
Bark I:
5 eggs
250 g of sugar
250 g of flour
100 ml of milk
100 ml of oil
2 tablespoons cocoa
1 baking powder
Whisk the egg whites with the sugar and add the egg yolks while beating, and also in the milk and oil. Finally, add flour, cocoa and baking powder and combine everything. Shake in a lined baking tray 30 x 20 cm or so and place in a preheated oven at 180 degrees to bake for about 25 to 30 minutes. Test with a toothpick, so you will see best if it is baked. Cut the cooled crust horizontally into 3 parts, for the cake we need 2 crusts and from the third, by adding Eurocream, we make balls that we chocolate and leave for decoration.
Bark II:
4 egg whites
4 tablespoons sugar
1 tablespoon flour
3 tablespoons ground hazelnuts (can also be walnuts)
1/2 baking powder
Preheat the oven to 200 degrees and beat the egg whites with the sugar, then add the hazelnuts, flour and baking powder and combine everything. Bake between 10 and 15 minutes. This is how 2 crusts are made. I baked one in a large oven tray and cut it into 2 parts. Cool and coat with chocolate sauce. Melt 150 g of chocolate with 3 tablespoons of oil and 3 tablespoons of milk and leave to set.
Bark III:
3 egg whites
3 tablespoons sugar
3 tablespoons flour
1/2 baking powder
Preheat the oven to 200 degrees, then whisk the egg whites with the sugar and mix in the flour and baking powder. Bake between 10 and 15 minutes. Cool.
File:
1 liter of milk
10 tablespoons sugar
10 tablespoons density
11 yolks
Whisk the egg yolks with the sugar and density, add a little milk and whisk. Bring the rest of the milk to a boil, then boil and stir until it thickens.
Remove from the heat, divide into two parts and add 200 g of chocolate in one, and 2 vanilla sugar in the other.
Combine and cover with foil and leave to cool.
Beat 100 g of margarine to make it frothy, and when the fillings are lukewarm, add half to one filling and half to the other and stir.
Beat in 250 ml of sweet sour cream and add half to one and half to the other filling.
Stacking:
Dark crust, sprinkle with milk, white cream, hazelnut peel with topping, dark filling, white egg white crust, white cream, other hazelnut peel, chocolate cream and top dark crust with cocoa which we spray with a little milk. There is a little filling left with which the whole cake is smeared on the sides.
Decoration as desired. The decoration of this cake is chocolate ganache. 200 g of chocolate and 250 ml of sweet sour cream. Heat the sweet sour cream to make it hot, then add the crushed chocolate and mix until you get a chocolate glaze. Spoon the icing on the edges of the cake a little and lower it to drip sideways. Pour the rest over the crust and flatten. Then, if you wish, you can stick in what kind of chocolates, rollers and similar kerefeks you like.
Pleasant!
2.
Black cake
One strong chocolate cake for all chocolate lovers. It bothered me if the coffee was felt when it was added to the crust mass when the crust was roasted, but no, not at all, so no worries, and I never made the filling this way, I usually melted the chocolate in sweet cream and then mixed it. Eggs here give a special taste and fullness.
Ingredients for the bark:
3 whole eggs
200 g of white sugar
100 g of yellow sugar
200 ml of yogurt
100 ml of oil
300 g of flour
90 g of cocoa
1 baking powder (10 gr)
1 teaspoon baking soda
pinch of salt
200 ml of coffee
Cream:
400 ml of sweet sour cream
200 g of dark chocolate
200 g of milk chocolate
2 whole eggs
Black cake - Preparation:
First, make coffee and while it cools down, stir the crust, and between brewing the coffee and stirring the crust, turn on the oven at 200 degrees to heat it.
For the crust, mix flour, cocoa baking powder, baking soda and salt.
Whisk the eggs with the sugar to lighten and to dissolve almost all the sugar.
Add oil and yogurt and whisk again.
Then add the mixture of dry ingredients and combine everything.
Finally add the coffee and stir again.
Line a baking tray with 26 cm of baking paper so that the paper "climbs" along the edges of the mold and shakes out the mass.
The mass is a bit thinner so we pick up the paper.
Put to bake and reduce the temperature to 170 degrees.
Bake for about 50 minutes.
If you are not sure to test with a toothpick, if it comes out dry it is over.
Cool the biscuit.
While the crust is baking, make the cream.
Add the broken chocolate (both types) to the sweet apvlaka, then heat and mix.
We must not boil, do everything over medium heat.
After everything melted and combined, the mass was obtained as a glaze, add the egg yolk (yes, hot) and mix quickly to combine.
Remove from the heat and whisk the egg whites separately, then add it to the chocolate filling and mix briefly with a mixer, just enough to combine.
Mass is rare and so it should be.
Leave to cool to room temperature and put in the fridge for an hour or two.
Cut the crust horizontally into 3 equal parts. They are carefully soft.
Remove the filling and whisk briefly with a mixer, not too much so as not to loosen.
Fill each crust.
You can spray the upper crust with a little milk because it is a bit harder, because of the crust that has caught, or you can cut off the crust, the middle and lower one is not needed.
Decoration as desired, but before decorating, keep in the refrigerator to make the chocolate firm.
Pleasant.
3.
Chocolate icy wind
A variant of the icy wind cake, but with chocolate. As we have the fruit version, so now we have it for chocolate lovers and chocolate lovers.
Ingredients for one crust, dry two or dry one in a large oven tray and cut:
5 egg whites
6 tablespoons sugar
1 tablespoon vinegar
File:
10 egg yolks
800 ml of milk
5 tablespoons crystal sugar
6 tablespoons density
250 g of margarine
200 g of chocolate
100 g powdered sugar (or to taste)
250 ml sweet sour cream or 2 bags of whipped cream
4.
Chocolate Queen Cake
Ingredients for 2 crusts:
2 eggs
250 ml of yogurt
250 g of flour
300 g of sugar
80 g of cocoa
1 baking powder (10 gr)
1 vanilla sugar (10 gr)
130 ml of oil
130 ml of black coffee
pinch of salt
File I:
250 ml of sweet sour cream
200 g of dark chocolate
Phil II:
250 ml of sweet sour cream
200 g of white chocolate
Phil III:
300 ml sweet sour cream
200 g of milk chocolate
Glaze:
200 ml sweet sour cream
100 - 150 g of dark chocolate, maybe milk
Preparation:
Turn the oven to 175 degrees.
Beat eggs with sugar and vanilla sugar.
Add yogurt and oil and whisk again.
Then add flour, salt, cocoa and baking powder.
Finally, pour in the coffee and stir everything.
Line a 28 or 30 cm round baking tray with baking paper and shake out half of the mixture.
Bake between 20 and 30 minutes depending on the oven. Test with a toothpick, but also make sure that the crust is not overcooked.
Repeat the procedure.
The process of making all three fillets is the same.
Heat the sweet sour cream to boiling point, then add the crushed chocolate and mix until completely combined and it looks like icing.
Leave to cool and mix.
Or a simpler way is where you heat the sweet sour cream for all three fillings at once, and break the chocolate into two other bowls. In one white, in the other milky and dark, leave aside.
When the sweet sour cream is heated, pour it into both bowls of chocolate, and add dark chocolate to the rest.
It's not scary if there is a little more sweet apvlaka somewhere. I had a milk filling code.
At first, everything is rare, but it shrinks with cooling.
Then put it in the fridge for an hour or two and then take it out and mix it.
If it happens that even after cooling, some did not shrink, and it is possible that it happened to the lukewarm chocolate, then add melted chocolate to the filling and cool again or whisk 100 ml of sweet sour cream to make it very firm, then add the chocolate filling and all together. umutite.
You shouldn't, but just in case you happen to have a solution.
Cool the baked crusts.
It is best to stack the cake in the tin in which you baked the crust.
Place the bag or foil on the first crust and then the two fillings of your choice, the second crust and the remaining filling.
Make the glaze in the same way as the fillings, heat the sweet sour cream, add the chocolate and mix.
Allow to cool and pour over the top filling.
Leave everything together in the fridge and when everything is firm, take out the cake together with the bag or foil and then slowly take off the sides and lift the cake a little and pull out the bag. I did that, and the cake can be placed on the tray right away. I practice this type of agreement because then everything will be even for me everywhere.
Decorate around as desired.
Pleasant.
5.
Milk chocolate cake
If you are baking crusts, baking tray dimensions 30 x 20 cm, ingredients:
8 eggs
8 tablespoons sugar
3 tablespoons oil
3 tablespoons water
8 tablespoons flour
2 full or 3 tablespoons cocoa
1 baking powder
Topping:
250 ml of sweet sour cream
100 ml of milk
200 g of milk chocolate
File:
1.2 liters of milk
7 full tablespoons of density
7 tablespoons sugar
200 g of milk chocolate
250 g of margarine
150 g of powdered sugar
Milk chocolate cake - preparation:
If you use ready-made crusts, first make the filling, then the topping.
If you are baking crusts, then you are baking crusts first, filling and then dressing.
Beat the egg whites until frothy, then add the sugar while beating until you get a strong and shiny foam.
Then add water and continue to stir.
Gradually add the egg yolk and oil.
Finally, add flour, cocoa and baking powder and combine with a food processor or wire.
Pour the whole mass into a lined baking tray and place in a preheated oven at 200 degrees to bake.
When put to bake reduce to 180.
Bake for about 25 minutes. Test with a toothpick.
Cut the baked and cooled biscuit into three equal parts horizontally.
Mix 200 ml of milk, thickener and sugar and bring the rest of the milk to a boil.
Boil and stir until it thickens, then remove from the heat, add the broken chocolate, stir to melt, then put the foil and leave to cool.
Whisk the room temperature margarine with the powdered sugar and add half of the cooled filling, whisk and add the rest and whisk again.
For the topping, heat the sweet sour cream and milk. When it boils, remove from the heat and add the broken milk chocolate. Stir until completely combined and it looks like a glaze.
Allow to cool. This topping will cool down quickly because there is not much of it.
You can stir occasionally.
For stacking the cake, it is best if you have a pan of dimensions such as crust or similar, because then you can put foil or a bag in it and easily stack the cake because it is quite soft and creamy.
If you put in the pan, put the first crust and pour richly with a third of the topping, wait for it to absorb, then put half of the filling, the second crust, pour and wait for it to absorb, the rest of the filling and then you should pour the third crust sideways and turn it upside down on the filling.
Pack nicely and put in the fridge overnight.
If you agree on the tray, you can be a little more careful and patient because the filling is creamy and the crust is airy.
When you lubricate the filling, do not apply it to the edges, but leave it about 1 cm ungreased if it starts to move when you cover it with crust, so it will not leak but go right to the edges.
Your milk chocolate cake is ready, all that is left is the decoration of your choice.
Pleasant.
7.
Snickers cake the other way
Ingredients for the peel - 3 times per:
4 egg whites
4 tablespoons sugar
6 tablespoons ground roasted peanuts
1 tablespoon flour
5 g baking powder
File I:
12 yolks
12 tablespoons sugar
1 tablespoon flour
200 ml of milk
200 g of margarine
3 chocolate sneakers
100 g of chocolate
100 g of powdered sugar
100 g of ground peanuts
Phil II:
200 g of sugar
200 ml sweet sour cream
More: 3 tablespoons of Eurocream to coat one crust (may or may not)
Preparation:
Turn the oven to 200 degrees.
Beat the egg whites with the sugar until it is a firm foam, then add the peanuts, flour and baking powder.
Combine everything and shake into a lined baking sheet.
Put to bake and reduce the temperature to 180 degrees.
Bake between 15 and 20 minutes.
Repeat the procedure 2 more times.
While the crusts are baking, make a sugar filling.
Melt the sugar to caramelize completely over low heat, so that it does not darken.
Drizzle with sweet sour cream and mix.
When you add the sour cream, the sugar will harden, so let it melt slowly over a low heat, stirring, until the sugar dissolves.
When the crusts are baked, make an egg yolk filling.
Add sugar, flour and milk to the yolks and put on steam to cook.
Cook for 15 minutes, then add chocolate, stir to melt and remove from heat.
Cool, then beat the margarine with powdered sugar and add the cooled filling and whisk everything.
Finally, chop the chocolates and add them together with the ground peanuts to the filling and mix.
Sprinkle each crust with a little milk.
Arrange the caramel filling on two covers, stretch it everywhere, since you don't get a lot of that filling, but there is no need because it is strong.
Apply a third of the filling over it.
Bark I - half of the filling II, one third of the filling I, crust, half of the filling II, one third of the filling I, coating the Eurocream on the third crust, turn it upside down, over the filling and spread the rest of the filling over the crust.
Decoration as desired.
Pleasant.
8.
Marquise cake
Components:
3 packs of biscuits or 300 gr
9 eggs
200 g of powdered sugar
100 g of crystal sugar
250 g of margarine
250 g of chocolate
biscuit dipping milk, about 200 ml
I whipped 400 ml of sweet sour cream on top and added 2 tablespoons of nutella in half
Preparation:
Beat the egg yolks with 100 g of crystal sugar and put on steam to cook.
Cook for 12 minutes from the moment the water boils under the sherpa.
After 12 minutes, add the broken chocolate and stir to melt, then remove from the heat to cool.
Beat room temperature margarine with 100 g of powdered sugar.
Add the cooled cream with chocolate to the margarine and whisk everything.
Finally, beat the egg whites with 100 g of powdered sugar into a strong and shiny foam.
Slowly add the egg whites to the previously whipped cream.
Add half, whisk at the slowest speed of the mixer, then add the other half and whisk again.
Do not stir for too long.
Arrange the biscuits upright in a round mold.
Dip the sugar-free side into the milk and place that side on the outside of the mold.
When you lay around, dip the biscuits and place on the bottom.
Shake the whole cream mixture and flatten.
Leave the cake in the freezer for 2 hours. Remove, place on a tray and remove the hoop.
The cake looks great without the ribbon that I tied around it just for decoration.
Whip the sweet sour cream and spread half over the filling, and add nutella, eurocream or nesquik to the rest and spread with a syringe.
Serve after a few hours to soften the biscuits.
Pleasant
10.
Cake with chocolate and hazelnuts
For 3 crusts:
6 large eggs, or 7 smaller ones
6 tablespoons sugar
6 tablespoons flour
50 g of chocolate
100 g of margarine
2 tablespoons cocoa
10 g baking powder
Chocolate filling:
300 ml sweet sour cream
200 g of dark chocolate
100 g of milk chocolate
Hazelnut fil:
600 ml of milk
2 hazelnut-flavored puddings (80 gr)
2 tablespoons sugar
150 g of margarine
100 g of powdered sugar
200 g of roasted ground hazelnuts
Preparation:
Turn the oven to 180 degrees.
First, drink the chocolate with margarine and leave to cool.
Separate the egg yolks from the egg whites, then add sugar to the egg yolks and beat.
Then add melted margarine and chocolate, flour, cocoa and baking powder.
Unite everything.
Separately beat the egg whites and add half of the previously whipped mixture, mix with a food processor or wire, then add the rest.
Put baking paper in the mold, then shake out the whole crust mass and bake for about 30 minutes, depending on the oven.
Leave the baked biscuit to cool.
While the crusts are baking, make a pvo chocolate filling.
Put sweet sour cream to heat to the boiling point, then remove and add the broken chocolate.
Stir until everything is combined and leave to cool.
When lukewarm put in the fridge.
For the second filling, mix the poding and sugar with 100 ml of cold milk and put the rest on the fire to boil.
When it boils, boil it and stir until it thickens, then remove it to cool completely, previously placing a transparent foil so that the crust does not get caught.
Beat the room temperature margarine with the powdered sugar, add the cooled pudding and mix everything together.
Then add the ground hazelnuts and combine everything.
Take the filling out of the fridge and mix it.
Cut the biscuit horizontally into three parts to get three thin crusts.
Sprinkle a little milk on each crust before applying the filling.
The crust, the second cream, the first cream, the crust, the second cream, the first cream, the third crust and around the filling that you have left, can also be moved.
Coat the whole cake and decorate.
Pleasant!
Quick salt sticks
Guests are coming to you or you just want to make something to snack on, choose these sticks. A couple of ingredients and a short preparation time, and the taste is so fantastic. You can also make them for children's birthdays as snacks, snacks or socializing.
Components:
300 g of cottage cheese
2 eggs
250 g of softened margarine
1 teaspoon salt
450 g of flour
Preparation:
Whisk the margarine with the cheese and salt, add the egg and beat everything again with a mixer.
Add 250 g of flour, about half a measure, then beat again with a mixer.
Next, add flour until the dough that is not sticky for the hands is kneaded, some 400 gr.
Depending on the amount of work, you can and do not have to wrap the dough in nylon and leave it in the fridge.
I say again, it can and it doesn't have to.
The dough must be quite soft, just enough so that it does not stick to your hands.
Divide the dough into two parts and on the baking paper, with the help of a little flour, stretch a rectangle almost as wide as the baking paper, and the length you want.
The thickness of the dough should be some 3 - 5 mm.
With a pizza cutter, which you dipped in flour so that it does not stick to the dough, cut it horizontally into two parts and then pull the cutter along, making sticks.
Transfer together with the paper to a large baking tray.
Tilt the tray, obliquely, and just pull the paper onto the tray, no need to lift.
Whisk the remaining egg and add a little salt, then coat the sticks, sprinkle with some seeds, as desired.
Don't worry, it won't stick together, it will gather a little more, so everyone will be special for themselves.
Put to bake in a preheated oven at 200 degrees for about 20 minutes.
You will see when the blushes are done. Bake in the middle of the oven.
They are also nibbled hot, warm, but the tastiest are cold.
Pleasant.
Grandisimo cake
I’ve seen cakes under this name, but they’re not the ones my mother-in-law has in her recipe book. However, I slightly modified that recipe, according to the measures that somehow correspond to the tins we have. I reduced the amount of margarine a bit, and I measured the sugar because the measure was classic for some old recipes, I usually find pots in them as a measure for everything, and as it is less and less used today, I have to measure it so I can to write. My mother-in-law still has that, such a red pot. I believe that older housewives also have their own pots with which to measure. Three creamy fillings and cocoa crust with a mild hazelnut flavor are a winning combination of this cake.
All 4 crusts:
16 egg whites
16 tablespoons sugar
8 tablespoons ground roasted walnuts
4 tablespoons cocoa
4 tablespoons flour
File:
1l of milk
16 yolks
10 tablespoons sugar
8 full tablespoons of soft flour
150 g of margarine
200 ml sweet sour cream
1 tablespoon ness coffee
100 g of milk chocolate or chocolate of your choice
100 g of white chocolate
Preparation:
Beat 4 egg whites with 4 tablespoons of sugar and add 2 tablespoons of hazelnuts, 1 tablespoon of flour and 1 tablespoon of cocoa to the resulting snow.
Combine with a wire or spatula and shake into a lined baking tray 33 x 23cm and place to bake in a preheated oven at 200 degrees for between 10 and 15 minutes depending on the oven.
If you bake the crust a little longer and it seems drier, you can always sprinkle it with milk when stacking the cake.
Repeat the baking process 3 more times.
To reduce the baking time by half, you can take a double measure (for 2 crusts) and bake in a large oven tray whose bottom should not be less than 30 x 40 cm and then cut it into two parts when cooled.
In that case, you can't put the cake in the tin or mold in which you baked it, but you have to put it on a tray.
For the filling, mix flour, egg yolks and sugar with a little cold milk, and put the rest of the milk on the fire to boil.
When the milk boils, boil the yolks and stir until it thickens.
Remove from the heat, cover with foil and leave to cool.
Put lukewarm in the fridge to tighten further.
Whisk the room temperature margarine with a mixer.
Beat the cooled "pudding" a little with a mixer, then add the whipped margarine and whisk everything together.
Whip the sweet sour cream and add it to the filling and whisk everything together.
Divide the filling into three parts.
Pour one tablespoon of hot water over the Ness coffee, stir, then add the filling and whisk.
Melt the white chocolate and add to the second filling
In the same bowl where you melted the white chocolate, put the milk chocolate, then melt it and add it to the third filling.
Arrange the crust, then the filling, in which order you want.
Be careful not to stir the fillings because the fillings want to be softer if the margarine is stirred for a long time.
Before filling, you can keep the fillings in the refrigerator for a while.
It is best to fill all the cakes in a mold and remove the pebbles or in a baking tray and turn it on a tray.
Decorate the cake as desired and leave it in the fridge for a few hours before serving.
Pleasant.
Fish stew
Imagine how much fish I ate when I cleaned it myself. I didn't let them do it in the store, because they wanted to charge me twice as much, and the fish markets where they normally clean fish for free didn't work… And so I went to clean it, and I didn't do it for years. I remember doing that with my dad until I got married. Then I got married and never again, interesting :) I took one fed carp (they are the best for soup because they are mania, while wild carp are for the oven) of 2300 gr and prepared fish stew from it, and baked a few pieces.
Components:
I had a 2300 gr carp from which I took the head (be sure to clean the gills), a tail without feathers and another part until the beginning of the "horseshoe". I baked "horseshoes".
3 larger onions
1 tablespoon dry spice
1 tablespoon ground red pepper
1 boy for fish soup
Preparation:
I did it all in the house, in the sherpa, so you can too, it has to be in the kettle to be delicious.
Peel an onion and chop it as finely as possible, it is even better to blend it, or if you do not have a blender, grind it on a meat grinder.
Add 2 cups of water and dry garlic to the onion and let it simmer.
Add a little water and simmer until everything turns into a porridge.
Then add the paprika and fant, more water, about 1 liter and let it boil.
When it boils, lower the fish slowly and simmer on low heat for 30 minutes.
It is enough for the fish to cook for half an hour, so be careful with adding water, not to add more water and then while you are waiting for the excess water to evaporate, the fish will fall apart.
To keep the fish in the soup or paprika piece, add 100 ml of tomato juice or 1 tablespoon of vinegar (the vinegar evaporates).
To get a fine, thick stew of soup, you need to have it with two fingers above the fish, everything is more than that.
Pleasant.
Beef cream soup
These and similar soups are most pleasing to us during the winter to warm up or to get stronger during the summer when it is very hot. Beef cream soup, except in the home version, can be served for any celebration or occasion when guests come to you.
Ingredients for 4 people:
300 g of boneless beef
1 larger or two smaller carrots
2 handfuls of rice
1 tablespoon dry spice
a little salt and pepper
1 onion
2 - 3 tablespoons oil
1 tablespoon soft flour
primrose leaf, slightly dried spices
Preparation:
Finely chop the onion and meat.
Add dry spice, oil and two glasses of water and leave to cook over medium heat.
Beef needs a lot of time to cook, so during cooking, which will certainly be about 2 hours, add a little hot water and cook with occasional stirring. You don't have to be constantly careful while cooking, all that matters is that there is enough liquid and that it is stirred occasionally.
After 2 hours (or when the beef is already cooked) add the minced carrot or coarsely grated carrot, add pepper, salt, parsley leaf and a little spice, rice and leave to cook for another 15 minutes because the grated carrot does not need much time to be cooked.
The broth should have about 2l now at the end.
Stir the flour with a little cold water, remove the sherpa from the heat, then shake out the flour mixture and while stirring slowly, stir in the broth.
Return to low heat for another 10 minutes to cook the flour.
If desired, season with a little more lemon juice at the end. It may or may not, we love it very much without.
Serve warm, pleasant.
Frankopan cake
This will probably be the longest recipe I will write and probably the longest video I will make :) There is no way to describe how thrilled I was with this cake. When I first read the ingredients I knew right away that I was going to have to make it. It is now one of my top 5 cakes. This cake is made with puff pastry, an excellent filling enriched with roasted almonds, cinnamon, lemon and nutmeg that give one magical and perfect combination. The original recipe also includes rose water, but I couldn't find where to buy it. It is very time consuming and everything has to "turn out" great for the cake to be good. The cake is for the patient but it is real magic.
Ingredients 15 people
Kore
1 kg of puff pastry
Phil
9 egg yolks
220 g of sugar
40 corn starch
150 g of butter
100 g of raisins
50 ml of rum
200 g roasted chopped almonds
2-3 g nutmeg
2-3 g of cinnamon
peel of a whole lemon of medium size
500 g whipping cream
Final layer
500 g whipping cream
50 g roasted chopped almonds
Fruit part
400-500 g of peach from the compote
Preparation
1.
For 4 crusts we need about 1 kg of puff pastry.
You can make puff pastry at home or buy it. I would recommend you to make homemade puff pastry for this cake because it is too soft and crispy to buy, so it is better if you use the one made at home, which will still be very puffy but firmer.
2.
Divide the dough into 4 parts of 250 g each and roll out to a size of 30x30 cm.
While stretching one crust, always keep the others in the refrigerator.
3.
We need to prepare about 200 g of almonds for the filling. Almonds should first be baked at 180 degrees for about 5-10 minutes, depending on the oven.
When the almonds are roasted and cooled we need to chop them.
4.
It is also necessary to prepare about 100 g of raisins soaked in about 50 ml of rum, just to cover them.
The raisins will not absorb all this rum and we will not add the rest of the rum to the filling, but we will squeeze the raisins well and cut or grind them in a mixer with a knife.
5.
File:
All the recipes for this cake that I have seen so far have too little filling in my opinion.
I decided to make a filling with 1 and a half of the ingredients because it seemed better that way.
Of course, this differs from the original recipe, which uses smaller amounts of ingredients.
6.
Whisk well 9 egg yolks with 220 g of sugar. You need to stir for some 3 to 4 minutes for the egg yolks and sugar to froth.
7.
Put about 300 ml of water in a small pot to boil on the lowest strength because your filling should be cooked gradually without heating up abruptly.
Place the bowl with the egg yolks on the pan and steam the filling for some 20 to 30 minutes, until the egg yolks are nicely cooked. Towards the end, add about 4 tablespoons or 40 g of thinned cornstarch and cook for another 3 minutes. Add the cornstarch little by little as in the video and with the help of a strainer so that you don't have lumps left in the filling. Remove the filling from the steam and allow to cool with stirring every minute. If you do not mix on the surface, a crust will form.
8.
When the filling has cooled, stir in about 150 g of butter and gradually add the egg yolk filling to the butter.
Mix well.
9.
Now we need our spices, about 3 to 4 g of nutmeg, grated rind of a whole small lemon, about 3 g of cinnamon powder.
Mix all these ingredients nicely into the filling.
10.
Whip 500 g of whipping cream.
When you have whipped the whipped cream, add it gradually with a spoon to the filling and mix. Do not mix the filling with the mixer from now on. This will allow the filling to remain foamy.
11.
We will now add 200 g of roasted chopped almonds and raisins which we squeezed well from the rum and ground.
You can also put whole raisins, but then it will be harder for you to cut the cake and they will often stand in your way to get a nice and perfectly cut piece of cake. Mix everything lightly together.
12.
We will fill the cake in a crust baking mold, so we have to cut the crust to that size.
When we cut the crust, we start filling. Lightly place the first crust on a cake plate and in a mold. Add one-third of the filling and flatten nicely. Put another crust and so continue with three crusts. We do not spread the filling on the back crust, but we will decorate it with whipped cream. This is how the cake looks very tall, but it will shrink from the weight of the filling on the crusts of puff pastry. I advise you to decorate the cake with whipped cream only 3 hours after you have filled the cake, because it will peel off a bit and if you coat it with whipped cream now, it will probably crack a little after the cake settles. Leave the cake in the fridge for 3 hours.
13.
Take about 500 g of peaches from the compote and squeeze them well.
Cut the peaches into several pieces and set aside.
14.
Whip 500 g of whipped cream again and cover the cake with whipped cream. You don't have to try to keep the whipped cream perfectly flat, because the whole cake will later be covered with peaches and almonds.
15.
Garnish as desired and arrange the peaches on top.
Garnish with about 50 g of roasted chopped almonds.
16.
These measures are good to get a cake of nice firmness that doesn’t come apart when you cut it. The filling should not be soft or move as you cut the cake.
Gala cake
I honestly don't know why this is the name of the cake. I found it on the internet and with small modifications, according to our taste, she made it. You can find Turkish biscuits in all better-stocked stores, health food stores or at resellers of products from Hungary. It is a petit biscuit with a cocoa portion in the middle. We can’t call it a filling because the filling isn’t, that middle part is also part of the biscuit but with a cocoa flavor. It was as if they filled our ordinary pettit biscuits with cocoa petit biscuits and baked them together. If you do not find a Turkish biscuit, the substitute is cocoa petit biscuit because it will give a special taste to the cake. With ordinary petit, you get a milder taste, and the cake needs to have something to "cut" it because the filling is very light and almost neutral. So yes, it can be substituted with both petit biscuits but I recommend cocoa if you can't find Turkish.
Components:
1 pack of 300 g of Turkish biscuit - you will need more petit because it is thicker and heavier
1.5 liters of milk
5 sweet sour cream puddings
3 vanilla sugars
100 g of white chocolate
250 g butter or margarine
6 tablespoons crystal sugar
250 g of powdered sugar
200 ml sweet sour cream (whipped cream, hullala, fog, halta, cow)
Preparation:
Take one glass of milk and mix puddings, crystal sugar and vanilla sugar. Pour all that glass of milk and mix so that there are no lumps.
Put the rest of the milk on the fire to boil, and when it boils, boil the whipped pudding and stir until it thickens.
Remove the thickened pudding from the heat, add the broken white chocolate and stir until it melts.
Then put foil or bag over the pudding, directly on the pudding and leave to cool to room temperature, and then put it in the fridge for an hour.
You will need a very large container.
When the pudding has cooled, whisk the butter or margarine that must be at room temperature with the powdered sugar in that large bowl.
They should come together nicely and scatter, frothy on the bowl in which you are stirring, and not stay on the mixers (for beginners).
Then just transfer the whiskers to the cooled pudding and turn it over a bit.
Take a few tablespoons, one 5, pudding and add to the butter, then whisk.
Add 5 tablespoons again and whisk again.
Add the remaining pudding in two parts with butter and stir everything together.
In a separate bowl, whisk together the sweet sour cream, then add the pudding and butter cream.
Whisk everything well. Make sure that there is no unpeeled pudding left on the bottom of the bowl, check it with a spatula (for beginners).
Divide the biscuit into 4 equal parts.
I stacked it in a djuvec casserole (deeper casserole) in which I put the bag on the bottom. Red biscuits and red fillets. 4 rows of biscuits and three rows of filling. I have a little filling left that I saved to coat the cake on top when I took it out of the pan.
I kept the cake pan in the fridge for about 4 hours, so I turned it on a tray and coated it with the rest of the filling and decorated it.
I prefer this way because I don't spend time straightening the edges, spreading the biscuits on the tray because it doesn't dip into the milk.
The biscuit can of course be stacked in a single row and then a large amount of filling applied, because it is there, but it is a somewhat more difficult method. It is much easier in a casserole or in a hoop.
No mistake, I only used one pack of cookies. The cake is tall. It can also go like Scheherazade with two packs of biscuits, so as you wish.
Cool and serve.
Pleasant.
Cocktail rolls with cheese
Cocktail rolls with cheese are intended for all types of birthdays or when friends come to you, so as a snack. They are made quickly and from this amount you get two full trays from the oven, plus one small one, because there are some 6-8 pieces left. I made them from two packages of bark, more precisely kilograms, so I will write that measure. This measure is somehow suitable for a gathering, of course with some other pastries or pies.
Components:
2 packs of thin crusts - 1 kg
700-800 g of small cheese, or a combination of 500 small, 250 feta… whatever you have
3 whole eggs
200 ml of milk
200 ml of yogurt
100 ml of oil
50 - 100 ml of water - educative
with - 1, 5 teaspoons goes into the spreading mass and be sure to salt the cheese if it is not salty
Preparation:
Grease the baking tray.
Beat 2 eggs with salt with a wire, then add oil, milk, 100 ml of yogurt and water.
Whisk well again with a wire.
If necessary, salt and stir the cheese.
Take the first crust and coat it with 3-4 tablespoons of topping, put the second one, repeat the procedure, all the way to the fifth crust.
You do not lubricate the fifth crust.
Take a pizza knife or a sharp one, then cut the crust into 8 equal parts. Cut in half, then again in half vertically, and then once horizontally. We get four strips in two rows.
On each strip, put half a spoon of cheese at the very beginning.
Now wrap each strip and place in a tray.
Repeat the process until you have used up the bark. You have enough toppings.
Turn the oven to 200 degrees to heat.
Coat the rolls in the pan, cut them lightly with a knife.
When the oven heats up, bake the rolls for about 15 minutes.
During that time, beat the remaining egg and yoghurt, add a little salt, then after 15 minutes brush the rolls and return to bake until finely browned. Whoever has a fan can now turn it on and watch.
Baked rolls can be served immediately, and if you make them earlier, put them in a bowl and cover with a cloth until serving.
Pleasant
Writer - Dusan Vasiljev
Dusan Vasiljev was a Serbian poet, novelist and playwright. He was born in Velika Kikinda on July 19, 1900, where he died on March 27, 1924. He is one of the most important Serbian expressionists.
if he lived very short, only 24 years, he became one of the most prominent Serbian modern poets. He wrote about 300 poems, 20 novels and four plays.
Personal life Dušan Vasiljev was born in Velika Kikinda, then part of the Austro-Hungarian Empire, now Serbia. His mother's name was Rakila, and his father's name was Kosta. He had two sisters, Jelena and Aleksandra, as well as a brother Spasoje.
When Dušan was four years old, his mother died. After his mother's death, his father remarried. In this marriage, five more children were born, three of whom died in childbirth. Vasiljev finished elementary school in his hometown of Kikinda, and attended high school in Timisoara, where he moved with his family in 1911.
When the First World War started, his father was mobilized and then Dušan had to take over all the care for his brothers and sisters. During this time he attended teacher's school and worked as a scribe. In 1917 he joined the army, and the following year he was mobilized. He returned home from the war exhausted and in poor health. He struggled with bronchitis. When he rested and recovered, he went to Timisoara, where he continued to work for the Serbian army as an interpreter and scribe. He is the founder of the literary group "Kolo mladih Srba" and the magazine "Sloga". After the Serbian army left Timisoara, Vasiljev moved to Belgrade. He enrolled at the Faculty of Philosophy at the University of Belgrade. He has collaborated with various literary magazines, including Sloga and Dan.
He left his studies, but completed a course in pedagogy and worked as a teacher in Romania from 1920. That same year, he married Milojka Maletić. In 1921, he was again drafted into the army in Kratovo. However, due to poor health, he returned home the same year. He suffered from inflammation of the lung tissue and bronchial catarrh. For a while he rested, read and wrote, all trying to recover, but his condition only got worse.
Vasiljev was one of the most tragic personalities in Serbian literature. He spent his childhood in wartime circumstances, and at the end of the war he was a forcibly mobilized Austro-Hungarian soldier at the front in Italy. His youth was destroyed in muddy and cold trenches, where he watched human suffering on a daily basis. After the war he fell ill, his nerves and his whole organism were irreparably destroyed. He invested a lot of effort in achieving the best possible school qualifications, as well as places in society and the family environment. In addition, he still managed to write a large number of poems and short stories, dramatic texts, but he did not win in the fight against tuberculosis. A difficult fate, under the constant shadow of death, was the story of his life: in war he witnessed the deaths of others, and in peace he expected his own. All his wounds, physical and mental, poured out like a painful cry in his poetry. The great curse and sacrifice created his personal revolt, sorrow and indignation. He could not fill the void that had arisen in his life with anything but his deeds as a kind of vent for pain and the realization of what he had lost or what he did not have. And he was running out of time for poetry. In fact, it was a race and a cruel struggle with time to save himself and his emotions from oblivion. He also tried treatment in Zagreb, but without success. He died in his hometown at the age of 24. He was buried near the Holy Trinity Monastery in Mela's cemetery
The "Dusan Vasiljev" literary award is given as a sign of respect for the writer Dusan Vasiljev and with the aim of promoting contemporary Serbian literature. This award was established in 1997, by the decision of the Cultural and Educational Community of Kikinda.
The literary work of Dušan's dark and paradoxical poetry arose from a special understanding of the human condition, but also from a tragic experience during the First World War and its consequences. He also found inspiration for writing in Kikinda and Timisoara, the cities where he grew up and was educated, as well as the social background at the time. Vasiljev read Crnjanski and Vinaver the most. During and after World War I, many artists adopted extremist views. Apocalyptic and dramatic visions, denial of reality, loss of trust in others, skepticism towards knowledge, expansion of technology and industry, search for new worlds and new values, have contributed to the complexity of the new situation. Dušan Vasiljev's lyrics are markedly colored by defeatism.
The song "Man Sings After the War" was inspired by the poet's war and post-war experience. Vasiljev understood the absurdity of warfare and his personal participation in the war for other people's interests. He felt disappointed after the war when he realized that everything remained the same on the social level. Expressing personal anger and disgust, he wrote a song intoned as a confession and protest. It is a confession of hopes and vain dreams, and a protest against a promiscuous world. During the horrors of war, he believed that everything would fall into place when the war came to an end, that a new life would begin, full of hope for a better tomorrow, but the post-war reality, unfortunately, was deprived of freshness and purity. From all this followed a great disappointment that gave rise to rebellion, pain and protest, the basic feelings that prompted Vasiljev to write. These feelings conditioned the composition and structure of the song "Man sings after the war", as well as its type of stanza and verse, the arrangement of rhyme, rhythm and tone. A complete harmony was created between the external and internal composition in the song. Here, each stanza is a meaningful whole, consisting of several smaller wholes, poetic images, which are at the same time syntactic-intonational wholes. "The cry of the mother of man" is a special Vasiljev's song in terms of theme, tone, artistic paintings, and especially in terms of its explicitly anti-religious attitude. Carefully developing emotional levels are observed in the song. The poet very successfully created a transition between pain and rebellion. The rebellion arose in a moment of grief, it is general and all-encompassing, a rebellion against religion, but also a fierce rebellion against the world and its order. During his short life he failed in his intention to publish his book of poetry. Vasiljev's literary opus consists of about 300 poems, 20 novels and four plays. His two performances have been preserved, which are characterized by the discovery of his intimate world and the shaping of his life experience through a dramatic form. The themes of his plays are the problems and good sides of marriage, fidelity and infidelity. Most of his works are in the National Library of Serbia in Belgrade.
Cheese rolls - sourdough
Components:
400 ml
1 tablespoon sugar
10 g of dry yeast
2 whole eggs
100 g of melted margarine or butter
1 tablespoon salt
1 teaspoon vinegar
900 g of soft flour
500 g of cottage cheese
Preparation:
Heat the milk, melt the butter and separate the eggs. Two egg whites and one egg yolk go into the dough, and we leave the egg yolks for coating. Immediately pour a spoonful of milk over it, and put sugar and yeast in the remaining warm milk, then stir. Then add a little flour, egg yolks and egg whites, melted butter and vinegar and mix well again.
Add a little more flour and mix.
When we have mixed everything well, add the rest of the flour and knead the dough.
Knead a dough that is smooth, without lumps and soft, then roll it out.
Stir it a little, bending the ends of the dough inwards.
Round it off, cover with a cloth or foil and leave it in a warm place for an hour, or even longer.
Take the dough out of the bowl with folded hands.
Divide the dough into 6 parts, then shape the balls and leave them covered with a cloth to stand for 10 minutes. Roll out each ball with a rolling pin into a rectangle the width of the narrower part of the baking tray from the oven and some 15 cm long.
Put cheese along the entire length. From these 500 g, it will be enough for you to fill the rolls and make them juicy, with a lot of hope.
Put the cheese along its entire length, then cut out the upper part of the dough with a knife, draw the dashes and roll the dough into a roll.
Place in a greased baking sheet. Repeat the procedure 5 more times.
Mix milk and egg yolks and coat the rolls.
Leave covered for 30 minutes, then turn on the oven to heat to 200 degrees (during that time, the rolls are still standing).
When the oven heats up, put them to bake until they turn brown, which is about 20 to 25 minutes, depending on the oven.
Pleasant!
Turkish Pizza (Boats)
Dough ingredients:
400 ml of milk
100 ml of oil
1 tablespoon sugar
1 tablespoon salt
10 g of dry yeast
2 eggs
about 900 g of soft flour
Preparation:
Separate the eggs. Put 2 egg whites and one egg yolk in one bowl, and separate 1 egg yolk in the other and pour a spoonful of milk over it.
Heat the rest of the milk, then put the yeast and sugar in the warm milk and stir. Turkish pide Turkish pizza boats
Add flour and knead by hand or mix with a food processor. Add almost all the oil and salt.
Add flour until the dough is thick enough to knead nicely.
At the end of mixing, we were left with about 50 g of flour.
The dough should be soft and slightly sticky to the hands.
Pour it with the remaining oil, turn it over, insert the edges in the middle, then turn it again, cover it with a cloth and leave it in a warm place for an hour (maybe longer).
Knead the dough on the work surface with the help of the remaining flour (not all), sprinkle so much that the dough does not stick to the surface on which you are kneading.
Divide the dough into as many parts as you want, then shape the balls and cover them with a cloth so that they do not dry out.
Stretch each ball up and down with a rolling pin (picture) Turkish pide Turkish pizza boats
Transfer to baking paper in a baking tray in which it will bake and bend the edges of the dough inwards 1 cm, and squeeze the ends of the dough (like the top of a boat).
Put the filling in the middle as desired.
Whisk the remaining egg yolks with milk and coat the edges. Turn on the oven to preheat to 220 degrees.
Bake until the edges turn brown on the lower bar in the oven.
Serve warm.
Pleasant.
Hunting steaks in sauce
Components:
1 kg of steak, whether beef or pork
5 tablespoons flour
1 tablespoon ground, small peppers
dry spice (vegeta), salt and pepper
primrose and bay leaf
200 g of mushrooms
submersible water
more spices to taste, optionally chopped hot peppers, turmeric, garlic
Preparation:
hunting since
Beat all the steaks with a meat hammer and salt and pepper them well on one side.
While standing, mix flour and ground paprika in one bowl.
Pour oil into the pan, a little less than 1 cm high.
When the oil is heated, reduce the frying temperature, it should not be the strongest
Roll the steak in a mixture of flour and paprika, then lower it into the hot oil.
Fry on each side for a few minutes, until lightly browned.
Stack on a poor plate.hunting single
Watch out for the fire, because the oil and flour in the pan must not burn.
(If this happens to you, sleep and drink new oil)
Put one and a half tablespoons of a mixture of flour and paprika in the oil leftover from frying, you have leftovers from rolling the steak.
Fry for a few minutes, then pour 700 ml (7 dl) of water or soup if you have and stir.
Add all the spices you intended to add. I put all of the above.
Arrange the meat in the resulting juice, then reduce the heat to low, so that it still boils.
Chop the champignons, do not grate them, because they will be too thin, but chop them with a knife and put them over the meat.
As the food simmers, so will the champignons.
Occasionally shake the pan, the steaks should not stick to the bottom.
You can move them a little with a pendulum if you think they are sticking to the bottom.
Simmer for about an hour while you prepare the side dish and salad.
Pleasant.
Soaked,juicy coconut cake
COMPONENTS:
4 eggs
pinch of salt
150 g of sugar
2 vanilla sugars
4 tablespoons hot water
200 g of flour
1 baking powder
OVERFLOW:
100 g of coconut
100 g of sugar
500 ml of milk
DECORATION:
200 ml whipping cream
coconut to sprinkle
Preparation:
1. In a bowl, add egg whites and a pinch of salt, make to harden.
2. Make egg yolks with sugar and vanilla sugar especially frothy.
3. Add hot water to the egg yolks, mix briefly.
4. Separately mix the flour with the baking powder.
5. Add it to the egg yolks and make.
6. Add some of the egg whites to the egg yolks and combine with a whisk.
7. Add the remaining egg whites and combine everything.
8. Fill and flour a 20 x 35 cm baking tray.
9. Pour and distribute the prepared mixture.
A quick fruit cake
Components:
1 liter of milk
200 ml of water
4 puddings (120 gr) with sweet sour cream flavor (can also be vanilla, even coconut)
8 tablespoons sugar (or to taste)
100 g of margarine or butter
1 sour cream (180 gr)
can any fruit, and I put in one row some 300 g of raspberries and in the other row 4 apricots
Preparation:
First, place a row of petit biscuits in a deeper baking tray measuring 30 x 20.
Separate about 200 ml from the milk and pour the rest into a larger sherpa, then add water to the milk in the sherpa.
Put on the fire to boil, something a little weaker than the strongest, so that the milk does not burn.
Mix separate milk, pudding, and sugar, and whisk.
When the milk boils, boil the pudding and stir until it thickens.
When the mass is already quite thick, add chopped margarine, turn off the heat and stir until it melts and combines with the pudding.
Remove from the heat and stir in the sour cream.
Take half of the mass with a ladle (hot) over the petit biscuits and place or throw everywhere the fruit you have prepared, in my case raspberries.
Arrange over the fruit lightly pressing the second row of biscuits. It is not necessary to dip it in milk.
Shake the rest of the filling over the biscuits, then put another row of fruit, this time chopped apricots and press with a spoonful of apricots.
You can also put fruit on the petit and then pour the filling. as it is easier for you.
Cool well and put sweet sour cream or whipped cream on top.
Pleasant.
Cherry praline
Components:
200 gr. dark chocolate
200 gr. white chocolate
250 ml. sweet sour cream
cherries from compote or cherries
Preparation
1. Melt 200 gr over low heat. dark chocolate and add 125 ml. sweet sour cream and stir.
2. Put a spoonful of chocolate in smaller molds, then one cherry and again a spoonful of chocolate.
3. Then dissolve 200 gr. white chocolate with 125 ml. sweet sour cream. Mix and pour a spoonful of the white mixture into the mold, then add the cherries, then another spoonful of white chocolate.
4. Leave the filled molds to cool well
@vladimir94topke
