Nut baskets
Nut baskets
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Ingredients:
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for the cake:
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400 g flour
1 package baking powder
100 g castor sugar
4 egg yolks
250 g margarine
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for the filling:
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400 g minced nut
300 g castor sugar
4 egg whites
100 g sourish marmalade
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for the top:
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200 g dark chocolate
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Method:
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Combine the flour with baking powder and castor sugar, then add 4 egg-yolks and margarine to the flour mixture and knead elastic cake.
On the breadboard with the flour, roll out the cake (2-3 mm). Line the buttered baskets forms (diameter 5-6 cm) with cake. Put a teaspoon of marmalade in everey basket, then covet it with filling.
For the filling: Blend the minced nut with the castor sugar and add bitten white of eggs to the nut mixture.
Put the baskets into a baking pan and bake for 15 – 20 min in a preheat oven (190 °C).
After cooling, take the baked cake out of basket pans and put melted chocolate on the top of cake.
Curd cheese croissant
Curd cheese croissant
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Ingredients:
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for the cake:
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600 g flour
200 g lard
40 g yeast
40 g sugar
1 egg
100 ml milk
salt
1 egg, to grease
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for the filling:
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300 g curd cheese
120 g sugar
100 ml sour cream
50 g raisin
30 g semolina
1 lemon kite with grating
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Method:
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Put the yeast in the warm sugared milk and allow having a rest. Crumble the lard with the flour, add the yeast mixture to the lard mixture and the others cake ingredients. Knead together.
Put in the refrigerator until making the curd cheese filling.
Divide the cake in eight parts. Roll out round form and cut every round cake for eight slices. Put the filling into every slices, roll up as a croissant, grease with egg. In the preheat oven (180 °C), bake the croissant. Dust the warm baked croissant with vanilla sugar.
This croissant is very fine and crumbly.
Six layers cookie
Six layers cookie
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Ingredients:
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for the cake:
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600 g flour
100 g margarine
120 g castor sugar
20 g volatile salt
2 eggs
approx. 400 ml milk
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for the filling:
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4 packages vanilla custard powder
cocoa
1700 ml milk
sugar
1 package vanilla sugar
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Method:
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Knead together ingredients of the cake. Divide into six pieces and roll out thin layer.
Prick the layers with fork. On the baking paper, bake several minutes.
Make the vanilla pudding as usual and mix with cocoa.
Spread the warm pudding among layers and put it in the refrigerator. Cut into slices after 2-4 hours.
