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| Sour-cream almond cake with apricot |
| 200 grams/0,7 cup sour-cream 200 grams/ 1 cup sugar 250 grams/ 0,8 cup butter or margarine 350 grams/ 2,8 cups flour 100 grams/0,8 cup ground almond grated peel of 2 oranges 1 teaspoon baking powder 4 eggs apricot 1000 ml (can be preserved) 2 tbsp apricot jam confectioner's sugar to sprinkle on top of cake |
| Mix the butter with the sugar and then add the sour-cream, almond, peel of orange and eggs. Mix the flour with the baking powder and add it to the rest of the pastry. Pour the mass into the baking tin and place the apricots on top of the pastry. Bake it at 170 Celsius/338 Fahrenheit for 35 minutes. 5 minutes before the end of baking time, spread apricot jam on top of apricots. When ready sprinkle confectioner's sugar on top of cake. Enjoy the cake! |
| Rice cake |
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| 1 liter / 3,7 cups milk a pinch of salt 1 teaspoon grated peel of a lemon 150 grams/ 0,8 cup sugar 250 grams/ 1,2 cup rice 30 grams/ 0,2 cup pistacia 50 grams/ 0,4 cup walnut 100 grams dried fruits (any) 3 eggs (whites and yolks separated) confectioner's sugar to sprinkle on top of cake |
| Bring to boil the milk with the salt and the grated lemon peel then add the rice and at low temperature cook the rice until it absorbs all the milk and becomes swollen. Cut up the pistacia and the walnut into small pieces and the dried fruits too. Preheat oven. Mix the yolks with 100 grams of sugar and then blend it with the walnut, pistacia and dried fruits. Whip the whites until it is a hard whip then stir it into the pastry. Bake it at 160 Celsius/ 320 Fahrenheit for 1 hour. Let it cool. Enjoy the cake! |
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| Blackberry cream cake |
| 200 grams/ 1 cup margarine or butter 100 grams/ 0,5 sugar 6 eggs 120 grams/ 1 cup cocoa powder 250 grams/ 2 cups ground hazelnut or ground-nut/ walnut 1 teaspoon baking powder 500 grams/ 2 cups whipping cream 1 tbsp confectioner's sugar 1 pkg Dr Oetker Whip it (cream fixer) 200 grams/1,5 cup blackberry |
| Mix the margarine with the sugar and add the eggs too. Gradually add the cocoa powder, hazelnut and baking powder and blend them well. Preheat oven. Pour the pastry into a baking tin lined with baking paper and bake it at 180 Celsius/356 Fahrenheit for 40 minutes. Let it cool. Whip the whipping cream with the confectioner's sugar and add the Whip it (fixer) too. When peaks form carefully add the blackberry. Spread the cream on top of cake and place it in the fridge for 2 hours. Enjoy the cake! |
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| Pineapple-coconut milk cake |
| 4 eggs 250 grams/1,2 cup sugar 300 grams/approx. 1 cup coconut milk 1/3 teaspoon cinnamon 400 grams/3,3 cup flour 2 teaspoons baking powder 100 grams/1 cup coconut 600 ml pineapple 1 pkg vanillin sugar |
| Mix the eggs with sugar and coconut milk and the cinnamon. Mix the flour with the baking powder and 60 grams of coconut. Add it to the eggs+ milk mix. blend them well. Preheat oven. Cut up the pineapples into quarters. Pour the mass into the baking tin and place the pineapples on top. Bake it at 175 Celsius/347 Fahrenheit for 20 minutes. Mix the remaining 20 grams of coconut with vanillin sugar and sprinkle it on top of cake. Continue baking it for 15 more minutes. It is ready. Enjoy your cake! |
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| preparation: 20 min. baking: 35 min. |
| preparation: 45 min. baking: 60 min. |
| preparation: 35 min. baking: 40 min. |
| preparation: 25 min. baking: 35 min. |
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