Saturday, December 15, 2012

Christmas and Easter cake



10 grams of margarine
20 grams of flour
3 egg yolks
2 tablespoons sugar
pinch of salt
some baking powder
1 tablespoon cream

3 egg whites
Cut 20 grams of walnuts or almonds
15 grams of sugar
3 ribs of chocolate
1 vanilla sugar
grated lemon peel,
some rum
3 tablespoons apricot jam
10 grams of walnuts chopped coarse

From these ingredients make dough and leave it in the fridge for half an hour.

Roll out the dough and place in a baking pan (previously greased or lined with baking parchment), spread it with jam (jelly mix well at first because it is easier to spread)

For the stuffing Beat egg whites and add them back, ground walnuts, sugar, melted chocolate, vanilla, sugar, rum and a little grated lemon zest. Put the paste on the dough.

10 grams of walnuts (or almonds) cut into larger pieces and sprinkle on cake and put bake in a preheated oven at 180 C for about 20 minutes.

Cut into slices of cake while hot.

Cube with three toppings

1l milk
3 pudding vanilia
15 teaspoons of sugar
25dkg butter
30dkg ground walnuts
30dkg ground biscuits
30dkg coconut
some rum

Chocolate topping
15 grams of milk chocolate
3žlice milk
3 tablespoons sugar
12.5 grams of margarine

First The milk pudding cooked with sugar.
Second Cool the mixture!
3. When mixture is gradually added to cold, foamy whisked butter!
4th Mixture divided into three bowls in equal quantities!
In the first bowl add crushed biscuits and a bit of rum! In another bowl, ground nut! In a third bowl add the coconut!
If you find a mixture of coconut is too thick you can add a little milk and mix away!
5th The pan then line up in this order: Bisquit mixture, nut mixture, a mixture of coconut!
6th Chocolate, milk, margarine and melt sugar money. When cooled slightly
Pour over the cake!



50 grams of flour
25 grams of margarine
25 grams of raisins
20 grams of sugar
4 eggs
1 lemon
1 vanilla sugar
1 baking powder
1 dl milk
some rum

10 dg chocolate
a little water

Cellular margarine blend, slowly adding vanilla sugar, eggs, juice and lemon zest, then add a little flour baking powder and milk. Finally stir in raisins and bake in a mold to form cake about 50 minutes at 200 º C.Remove from the pan when cool slightly. Melt the chocolate with the water and pour over the cake.Decorate as desired so it looks like a bird's nest, arrange purchasing chocolate eggs, whole and broken.


And cream: 25 g of figs
10 g raisins
15 g of powdered sugar
2 tablespoons solid jam
rind and juice of one

Cream II: 25 g of walnuts
25 g of powdered sugar
1.2 dl of milk
1 tablespoon of rum

III cream 4 egg yolks
15 g of powdered sugar
juice of half a lemon
15 g margarine

Preparation of Cream and Prepare 4 sheets wafers. Grind figs, raisins and orange marmalade and add the sugar and stir everything. Cream wafers coated with a sheet and cover with drugon wafers.

Preparation II creams ground walnuts and pour boiling of milk sugar and rum. Cool, cream wafer coated with a second and a third cover.

Preparation of creams III: Egg yolks and sugar steamed and cooled margarine and add the prepared lemon juice. Third wafer coated with cream and cover the fourth so smooth side facing up.


Dough: 20 g butter, 50 g of flour, 20 g sugar, 1/2 baking powder, 1 egg, salt

Poppy filling: 50 g ground poppy seeds, 5 dl milk 20 g sugar, 1 teaspoon cinnamon, 8 g density, 2 eggs, 4 tablespoons oil

Cheese Filling: 1  lemon 2.5 dl milk 30 g sugar, 5 g margarine, 3 eggs, 4 g density, 75 g of fresh
cottage cheese

Prepare the dough: stir the flour with the baking powder in it make margarine. Add egg, sugar and salt, and make crisp dough. Leave to cool for half an hour, deal in two parts, and put in the freezer half and half of the dough in the refrigerator.

Preparation of poppy filling: Heat the milk with sugar and cinnamon, add the poppy seeds with mixed density, and cook for about 10 minutes. Remove from heat and add the beaten egg yolks, and egg whites chilled.

Prepare the cheese filling: Mix the egg yolks with the sugar and density. Stir cheese, grated rind and juice of a lemon and firm beaten egg whites.

Procedure: The dough from the refrigerator roll in size and baking powder sheet 32 ​​x 40 cm.Coat of poppy filling, then stuffing cheese. Big dough from the freezer and grate the cake all together bake at 175 * C for about 50 minutes. Sprinkle cooled cake with powdered sugar.


Dough: 30 g flour, 20 g sugar, 15 g of butter, 2 eggs, 1 baking powder

Cream: 3 - 4 dl lukewarm milk, 0.5 oz of rum, 10 g cut
walnuts, 2 tablespoons of jam, 1 tablespoon cocoa

Prepare the dough: dough interfering with some cream and roll into 4 parts. Bake crust and fill the stuffing.

Preparing the cream: Two baked crust crumble and pour warm milk, add the rum, sugar, ground walnuts, jam and cocoa thoroughly. Stuffing place between the two layers and pour chocolate or sprinkle with powdered sugar.


Brown batter: 5 egg whites, 15 g sugar, 15 g of walnuts, 2 tablespoons flour, 1/2 baking powder

Dough White: 5 egg whites, 15 g sugar, 10 g of coconut
flour, 2 tablespoons flour, 1/2 baking powder

Cream: 10 egg yolks, 15 g sugar, 1 vanilla pudding, 4 dl milk 25 g margarine

Preparation of brown dough: beat egg whites with sugar in hard snow, lightly tampered with walnuts and flour mix baking powder.

Preparation of white dough: beat egg whites with sugar in hard snow, lightly tampered with coconut flour mixed and baking powder.

Preparing the cream: egg yolks, sugar and pudding mix with a little milk and cook in the remaining milk.Add chilled cream foam made margarine.

Method: Brown coated biscuit half cream, covered with a white sponge cake, coated with cream and sprinkle with coconut flour.


For the sponge:

4 eggs;
16 g of sugar
16 g of flour (for yellow, and brown, and add slightly less cocoa)
4 tablespoons water
a little oil, a pinch of salt
1 baking powder.
Spank hard snow bijelanaka, pijenasto beat eggs and sugar. The eggs and sugar added to water, flour, baking powder and snow. Slowly mix in the snow remained steady. Pour into a tin pan (protvanj) with paper coated with oil and flour.
Bake at 220 degrees F, about 15 minutes.
When baked roll to cool curled biscuit.
• Cream:
4 tablespoons flour
4 tablespoons of sugar,
4 dl milk
Juice of one lemon (optional)
half margarine
3 dl milk to put on a low heat to boil. The rest of the mix with the flour and sugar. The milk is boiling add the remaining milk, flour and sugar (be careful not to Zagruda) and stir over low heat until thickened. When is enough thick, remove from heat and allow to cool. In the cold butter and add the lemon and whisk until it becomes foamy cream.
Tip: If you notice that the cream will thicken, 1 tablespoon flour with 1 tablespoon replace density.
Biskvkit unwind, spread the cream and add the bananas (previously coated with lemon juice that does not turn black). Wrap the roll and decorate as desired.



6 egg yolks
5 tablespoons sugar
5 tablespoons ground walnuts
2 tablespoons flour
1 baking powder
6 egg whites
Stir in egg yolk foam and sugar, add the other ingredients and then egg whites. Bake for 30 - 40 minutes at 180 C.


½ lit milk
4 tablespoons density
5 tablespoons sugar
1 margarine
Whisk the sugar and cornstarch with a little cold milk and pour into a pint of boiling milk. After a few minutes of cooking, remove from heat and when the mixture has cooled add the margarine mixture foam.


½ lit whipped cream
20 grams of cooking chocolate
10 grams of "Milka" chocolate
Put on a pair of cream and chocolate. Stir occasionally until the mixture is completely combined. Remove from heat and cool for a few minutes pour the icing on the cream you put on the cooled biskivit.

Fritters with yogurt

200 ml yoghurt
2 eggs
40 g sugar
1 packet of vanilla sugar
12 g of baking powder
300 g of flour
30 ml of rum
Powdered sugar

In the bowl of beaten eggs, add yogurt, rum, sugar, vanilla sugar and stir ingredients.
In a separate bowl mix the flour and baking powder and then mixing whisk
wet mixture into it gradually add the dry mixture of flour and baking powder and continue to
stir until a smooth mixture with no lumps.

The resulting mixture cover it with a plate and let stand for 15 minutes.
Then dip a spoon into the hot oil, reach a little of the prepared mixture, and using other
Spoon the mixture into the hot push deep fat.

Fry fritters until golden yellow, remove them on kitchen paper to absorb excess oil from the
roasting, sprinkle with powdered sugar and serve

Walnut (GIBANICA with nuts)


500 g of flour

1 cube of di-go fresh yeast 40 g

1.5 dl milk

100 g of sugar

60 g sugar

1 egg

half a lemon

1 egg yolk

lemon peel

100 g of butter

1 egg yolk for brushing walnut

500 g walnuts
200 g of sugar
2 dl milk
half a lemon
100 g raisins
0.5 oz rum, lemon peel


Dissolve the yeast with a little flour and sugar in 1 ml of lukewarm milk. Let stand. Sift the flour, add the yeast raised, add the remaining warm milk, sugar, salt, egg yolks, melted butter and lemon rind scraped.Knead the dough and beat with a wooden spoon until it starts separating from the spoon. Leave it to rise for about half an hour. In the meantime, prepare the filling. Boil down the ground walnuts in boiling milk, add sugar, grated lemon rind, rum and raisins if desired. Allow to cool. Premijesiti dough lightly and roll out into a sheet pan with the length of it, and then put on the nut filling. Walnut bend on both sides to the middle and put in a baking dish. Baking pan before placing walnut spread with margarine and pobrašniti. Allow to warm to rise for about 45 minutes, or until it meets the pan. Before putting in the oven, traditional nut-cake coated with egg yolk. Ovens for about an hour at 180 ° C.

Poppy (GIBANICA with poppy seeds)


1 cube of fresh yeast 40 g
500 g of flour
2 egg yolks
2 dl milk
100 g butter or margarine
100 g of sugar

400 g ground poppy
1 dl milk
250 g of sugar
100 g raisins
pinch of cinnamon
The process of preparing

Dissolve the yeast with a little flour and sugar in 1 ml of lukewarm milk. Let stand. Sift the flour, add the yeast raised, add the remaining warm milk, sugar, salt, egg yolks, melted butter and lemon rind scraped.Knead the dough and beat with a wooden spoon until it starts separating from the spoon. Leave it to rise for about half an hour. In the meantime, prepare the filling. Ground poppy boil down to the boiling milk, add sugar, cinnamon, lemon rind and raisins if desired. Allow to cool. Premijesiti dough lightly and roll out into a sheet by the length of the pan and then spread it with the filling of poppy. Poppy-fold from both sides to the middle and put in a baking dish. Before placing the baking pan with margarine and spread poppy pobrašniti. Allow to warm to rise for about 45 minutes, or until it meets the pan. Before putting in the oven, coat the egg white poppy. Ovens for about an hour at 180 ° C.

Hola cubes

- 6 egg yolks,
- 6 tablespoons sugar
- 6 tablespoons flour,
- Half of baking powder,
- 1 dl oil
- 1 dl milk
- 3 tablespoons of cocoa
- 6 egg whites.

Especially izmutiti egg whites, and gently blend the mixture egg yolks, sugar and other ingredients

cream (pour over warm / hot cakes):
- 1/2 liter Hola cream (not whipped)
- 25 grams of chocolate.

Chocolate and whipped cream slowly melt until it is creamy and dark, and pour on cake. Going hot cream on a hot biscuit. The cream has to melt all the chocolate should not be any lumps.

Hola cream - vegetable cream (or a cream)

Easter baskets


For the dough:

40 g of flour
20 g butter or margarine
10 g of sugar
1 Bourbon vanilla sugar
2 egg yolks
teaspoon of baking powder
For the cream:

1 chocolate pudding
3 dl milk
4 tablespoons sugar
10 g butter or margarine
And more:

colorful decorations for cakes, flowers, beads, paint ...
10 g cooking chocolate + 2 tablespoons oil - dipping baskets


Of all the ingredients instead of crisp dough. Do not be discouraged if you paste a long time to be in the hands of 'wasteful'. I need a few more minutes 'crush' hands and will become hard and compact.
Tins and baskets well oiled pobrašniti (ideally they grease the pork fat) and less of the dough balls to break off and extrude them dies.
Bake in oven at 180  for about 15 min.
A little chill, and with the help shake dish cooked dough from the mold. Caution! Moulds are hot so you have to catch them with a kitchen towel or glove. The easiest way to shake them if you turn the mold upside down and cut sharply by tapping the bottom. The cookie should thus slip out of the mold. Make sure again that you baked cookies will fall from a height on the desktop because it will fall apart because of its crispness

Cook pudding as directed on the package, only 3 dl milk instead of a 5 dl as usual for a pudding.
In prohlađeni pudding mix in a mixer made margarine.

Cart baked dip in melted chocolate and let the chocolate stvrde. (Refrigerate it will first happen) then using them to decorate decorative syringe filled with cream and garnish as desired.

Easter Hazelnut Cake


For the sponge:

6 eggs
7 tablespoons sugar
7 tablespoons flour
1 baking powder
1 vanilla sugar
handful of chocolate chips (or grated chocolate)
For the cream:

2 egg yolks
2 chocolate pudding
6 tablespoons sugar
1/2l milk
10 g ground hazelnuts
40 g of euro-cream (any, can be mixed and white / black)
2 dl sour cream
15 g margarine
Also: 1/2 l whipped cream



Separate the egg whites and yolks.
Mix egg yolks with sugar and vanilla until it becomes foamy and gradually add the flour and baking powder.
At the end of a wooden spoon mix in chocolate chips and firmly beaten egg whites.
Pour into mold  26cm cake covered with parchment paper and a page namašćenih pobrašnjenih, and bake in the oven at 180  about 40 min.
Baked biscuit a little chill in the mold so it swerved on the grid. Separate the baking sheet and cool. Cold sponge cut into three equal parts.

Mix egg yolks and sugar, add the custard powder and about 1 dl milk that you took out of the planned 1/2l.
The rest of the milk to boil and boil down uzavrijelo milk pudding. Cook for a few minutes until thickened.Cool the custard, stirring constantly to avoid stvortila cover from the top.
In the chilled pudding mix in a mixer cream, sour cream and hazelnuts, and in the end made margarine (not butter cream would be too thin and would not be 'squeezed' after cooling so difficult to cut the cake)
Whip the cream specially blended.

Along a row:

sponge (soaked in a little milk)
Brown Cream
third of the whipped cream
whipped cream
whipped cream
Leave a little icing to the cake homage and around.
Decorate it with colorful beads and eggs, and the occasional USKRŠNJA napkin (you simply remove before slicing)


28 g margarine
28 g of flour
14 g of powdered sugar
14 g of walnuts
Juice of one lemon

3 eggs
15 g of sugar
10 g margarine
10 g of chocolate
1 vanilla sugar

10 g of chocolate
10 g margarine

Prepare the dough:
In razmrvite flour margarine, add the other ingredients and knead the dough. Leave the shade of an hour.Roll out the dough and get round the molds and cut out shapes start. Arrange the cut forms a shallow baking pan, which you previously covered with parchment paper. Bake the dough at 200 ° C until you get a soft golden color.

Preparing the cream:
Eggs, sugar and chocolate cook steamed. The cooled mixture add the butter and blend everything well.
Connect with cream batter and then roll in powdered sugar.

Prepare the glaze:
Melt chocolate and butter in the money, and plunge half Isler or set them decorate sprinkling.

Chocolate trumpet

For the dough
35 g of flour
15 g of powdered sugar
18 g margarine
7 dag ground walnuts
1 egg
1 egg yolk
1 tablespoon cocoa
1 baking powder

For the cream:
10 eggs
20 tablespoons sugar
50 g margarine

For the glaze:
10 g of chocolate
10 g margarine

Prepare the dough:
Crumble the margarine in flour mixed with baking powder and cocoa and add the egg, egg yolk, sugar, nuts and knead all well. Roll out the dough to a thickness of two millimeters, and cut into cubes 4x6 inches, wrap in tin molds (trumpet), put on a baking tray and bake in the oven at 200 º C.
Chilled dough download and fill with onion cream.

Preparing the cream:
Beat eggs and sugar and cook on steam until thickened. Add chilled cream into foam made margarine.Cream in a bag to decorate the cake and fill it with trumpets.
Ends of the trumpet, dip in chocolate glaze.

Prepare the glaze:
Melt the chocolate and butter in pairs.

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