French macarons

For those who havent tried them yet, macarons are as light as fluffy clouds, silky texture and full of flavor.

Ingredients:

• 2 egg whites
• 60 gr. of ground almonds
• 35 gr. of sugar
• 165 gr. of powdered sugar
• food color

White ganache: 

• 200 gr. of white chocolate
• 100 gr. of cream
• 1/2 teaspoon of cinnamon

Black ganache:

• 150 gr. of dark chocolate
• 75 ml. of cream
• zest of one orange

Preparation:

1. Mix the egg whites in a large bowl at minimum speed until they become hardened.
2. Add half the sugar and mix on medium speed for 1 minute and add the remaining sugar.
3. Increase the speed to maximum and mix for another 3 minutes.
4. Add some food color and mix until everything is combined.
5. Mix the almond and powdered sugar and sift them twice before you add them to the mixture.
6. Stir the mixture with silicone spatula until all is combined. There shouldn't be any air bubbles.
7. Put the mixture in pastry bag and wring out in the form of small circles on baking tray covered with baking paper.
8. Leave Macarons for about 30 minutes to dry so they don't stick to your fingers.
9. Bake in preheated oven at 140C for 15-20 minutes.
10. Remove them from the oven and take off the paper to cool faster.

White ganache:

1. Heat cream and cinnamom to a boiling point, remove from the heat and pour over the chocolate.
2. After one minute mix from the middle outwards, until the chocolate is melted and the cream is homogeneous.

Black ganache:

1. Repeat the process as for the white ganache and add orange zest to cream.

Tiramisu

Tiramisu is a traditiolan Italian cake that is very easy to make, since it doesn't need to bake. This is one of my favorite recipes, I hope you'll like it.

Ingredients:

• 5 egg whites
• 5 egg yolks
• 5 tablespoons of sugar
• 500 gr. of Mascarpone
• 400 ml. heavy cream
• 400 ml. of black coffee
• 400 gr. lady fingers (biscuits)
• 4 tablespoons of cocoa powder

Preparation:

1. Make black coffee without sugar and  leave to cool.
2. Separate egg whites and egg yolks. Blend egg whites in firm snow.
3. In another bowl, blend cream into a solid mass.
4. In the third, large bowl, mix the egg yolks with sugar to get a foamy mass, then add mascarpone and mix all with electric mixer. Add blended cream and blended egg whites and mix it all with tablespoon.
5. In deeper baking pan (35x28 cm) put lady fingers dipped in black coffee.
6. Pour half the cream on them, flatten and sprinkle with cocoa powder.
7. Repeat the proces once more.
8. Leave overnight in the refrigerator. It can be used within 4-5 days.

Enjoy. :)

Poppy Seed Strudel

Poppy strudel is a traditional dessert in South East Europe. It is really delicious and for you, I found my grandmother's old resipe for this strudel whick everyone loves. I hope you'll like it too.

Ingredients:

Dough:

• 400 gr. of flour
• 80 gr. of butter
• 80 gr. of sugar
• 1 sachet of yeast
• 2-3 dl. of milk
• 2 egg yolks
• salt
• lemon peel

Filling:

• 250 gr. of poppy seed
• 250 ml. of milk
• 80 gr. of raisins
• 150 gr. of sugar
• 1 vanilla sugar
• lemon peel, cinnamon, rum
• 60 gr. of butter for greasing
• powdered sugar for decoration

Preparation:

Filling:

1. Pour hot milk on ground poppy, boil, add sugar, raisins, vanilla sugar, lemon peel, cinnamom and rum. 
2. Mix well and leave to cool.

Dough:

1. Mix the yeast, a teaspoon of flour and a teblespoon of sugar with some lukewarm water.
2. Cover with a tpwel and leave in a warm place to rise.
3. Put the flour in a bowl, add the melted butter, egg yolks, sugar, salt, lemon peel and risen yeast in the middle.
4. The dough is soft so you can knead it with electric mixer. When its done, leave it in a warm place to rise an hour.
5. Divide dough into two pieces, roll out each piece on a floured surface to rectangles (20x30 cm).
6. Grease it with melted butter and then with filling.
7. Form two strudels and leave it covered for another half an hour to rise.
8. Brush with egg white and bake in the over at 200C for about an hour.
9. Baked strudels sprinkle with sugar, let it cool and cut into slices.

Enjoy. :)

Doboš Cake

Doboš Cake (Drum Cake) is one of the most famous cake in the world and also the most famous Hungarian cake. Everyone loves this cake.

Ingredients:

Dough:

• 200 g. of butter (margarine)
• 200 g. sugar
• 200 g. of flour
• 1 vanilla sugar
• 4 egg yolks
• 4 egg whites
• 1-2 tablespoons of rum
• 2 tablespoons of baking powder

Cream:

• 1 chocolate pudding
• 30 g. of cocoa
• 150 g. of sugar
• 500 ml. milk
• 250 g. of butter (margarine)

Caramel:

300 g. of sugar

Preparation:

Dough:

1. Mix the butter until it begins to foam and gradually add sugar, vanilla sugar, egg yolks and rum. 
2. Add flour and baking powder, spoon by spoon. After that, add the snow od egg whites. 
3. Individually bake 7 sheets for cake on 150C for about 10 minutes. (Each sheet 3 tablespoons of mixture)

Cream:

1. Mix pudding powder, cocoa and sugar with 6 tablespoons of milk and let the rest of the milk boil. 
2. Remove from the heat, then add dissolved pudding powder  and put to boil again. 
3. Add that mixture of pudding to the butter that you have previously mixed.  (Make sure the butter and pudding are not too cold because then they clot).
4.  Apply the cream on each sheet and assemble the cake. Leave one sheet for the top.

Caramel:

1. Melt the sugar in a clear yellow liquid and quickly pour on the top sheet of cake. 
2. Immediately cut 12 equal parts and place them one by one on the cake.

Enjoy :)

Hurmašice - Traditional Bosnian dessert

Hurmašice are traditional Bosnian dessert, of course, originally from the Middle East, but domesticated in our country. They are made “clean”, with nuts and with coconut. For these with coconut replace part of the flour with coconut flour.

INGREDIENTS:

• 250g butter
• 200 g sour cream
• 2 dl oil (or vegetable fat)
• 1 baking powder
• flour, 800 g (so the dough is not too hard nor too soft)
• nuts (if desired)

For agda (dressing)

• 1 kg of sugar
• 0.5 liters of water
• 1 lemon

PREPARATION: 

 Of all the ingredients make dough, not too hard, but enough that you can make rollers, about 6-7 cm long, If you want, you can put couple of fourth walnut and press on the grater, so you get the typical “pattern”. Stack on a large plate, usually they are not sticky, but if you are not sure put the paper. They will grow a little bit during baking so do not stack too thick.Bake in preheated oven for about 25 min at 180 ° C, until they are little browned.

For dressing boil sugar with water and lemon washed and cut into slices. Boil until it becomes a syrup. It takes a little practice to do so.spoon drops should slowly fall , and when you blow on the back of the spoon,it must appear ” roses “ . The most important thing is that you pour hot agda (dressing) over the cold hurmašice. Leave them out at room temperature or in an oven, just not in a refrigerator (at least not for the first 24 h).


Bon appetite! :)