Heat the oven to 150 degrees. Place baking paper on the baking sheet and form a 20 cm circle in the center with a rolling pin. You can use the bottom of the cake baking tray as a sample. Turn the baking paper over and set aside. In a large bowl, beat the egg whites with a pinch of salt on medium speed until stiff peaks form. When the tops are formed, gradually add the sugar, mixing constantly on medium speed. Use a hand mixer, as it allows you to better adjust the movements over the entire surface of the bowl. Add white wine vinegar, cornstarch, vanilla extract and beat at low speed until all ingredients are combined. Spread the prepared meringue inside the circle, spoon by spoonful, in the middle of the circle. When all the mass is used, spread the meringue to the edges of the circle and make a well in the middle, where we will later add the cream and fruit. Place the Pavlova cake in the preheated oven on the lower guide, reduce the temperature to 130 degrees and bake for approx. 20 minutes, then lower the temperature to 110 degrees and bake for another 55 minutes. (Each oven is a little different, so keep an eye on the cake and reduce the intensity if you notice it browning in any way). When the cake is baked, turn off the heat and let it cool completely in the oven (at least 4 hours). Whip the sweet cream, add powdered sugar to it and cut the strawberries. Spread the cream over the cake and decorate with fruit. Egg whites should be at room temperature! If you keep them in the fridge, take the eggs out the night before. Use a clean and dry bowl for whipping. When the cake is baked, be careful how you move it, because it is very fragile and can crack quickly. The cake can be kept covered at room temperature for another two days.Ingredients
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Yeast In a small bowl, grind the yeast, add three tablespoons of lukewarm milk, 1.5 tablespoons of flour and 1 teaspoon of sugar, mix well and leave covered for about 10-15 minutes for the yeast to form. Dough Separate the egg yolks and whites. Put the egg whites aside because you will be needing them for the filling. Gradually mix the yolks into the warm milk. Sift the flour into a large bowl and salt it along the edge. In the middle of the flour, dig a hole in the bowl with your fingers, pour in the fermented yeast and the mixture of milk and eggs. Using an electric robot, knead the dough and gradually add the melted butter while mixing. Knead the dough until it becomes smooth and separates from the bowl. Knead the kneaded dough lightly with hands, cover it with a dry cloth and let it rest in a warm place (when the dough rises, make sure that there are no open windows!). Leave to rise for about an hour for the dough to double. Then take it out of the bowl and knead it well again, shape it into a ball, cover and let it rise for another 45 minutes. Chocolate filling Meanwhile, start preparing the chocolate filling. Melt the butter in a pan over medium heat and mix it with the flour using a mixing whisk. Gradually add the flour and prevent the lumps to form by stirring it constantly. Gradually add salt, vanilla sugar and milk. Finally, add chocolate powder and sugar and mix until completely thickened. When the mass has cooled, stir in the whipped egg whites with a spatula. If the mass is not thick enough, add a little more flour (the mass should not be too liquid, because it run out of the potica when rolling). Potica rolling Cut the risen dough in half and roll each half into a rectangle about 0.5 cm thick and fill it with chocolate filling. Then roll it tightly into a roll, place in a greased baking pan and cover with a dry cloth. Let it rise for another half hour. Before putting it in the oven, pierce it several times, to the bottom, with a toothpick. Bake for 50 minutes at 180 degrees. The potica is baked when its crust becomes crispy and gets a nice brown color. When the potica is baked, coat it with hot butter and leave it to cool.Ingredients
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And it already smells like Christmas! Delicious roasted almonds, topped with white chocolate and coconut. Also a great idea for a New Year gift. Preheat oven to 160 degrees. Arrange the almonds evenly on baking paper and place them in a preheated oven for about 10 minutes. Meanwhile, in a kitchen plastic storage container, mix in coconut flour, vanilla sugar and powdered sugar. Melt white chocolate over steam and pour it over roasted almonds. Stir everything with a spatula. Once well combined, place almonds into the storage container with flour and sugar and close it with the lid. Shake thoroughly. Take almonds out of the storage container and sprinkle them on baking paper. There separate them with the help of a fork and put them in the cold for half an hour to allow the chocolate to harden. When the almonds are well chilled, serve them in a cup and serve.RAFFAELLO ROASTED ALMONDS
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Pour the sugar, vanilla sugar, cinnamon and water into the pan and bring to a boil. Reduce the heat to medium-high and add almonds. With occasional stirring, allow the water to slowly evaporate and the sugar to turn into a granular, sand-like structure. When the structure has already thickened (just before the granular structure is formed - when the water has almost completely evaporated), start mixing it constantly. In the meantime, you can increase the intensity of the fire a little, but be careful not to burn the almonds. Stir until the sugar is slightly caramelized (the almonds get the typical "shine effect"). When all the almonds are caramelized, remove the pan from the stove and put the almonds on the prepared baking paper. Separate the almonds with a fork and leave to cool (approx. 30 minutes). Enjoy!CINNAMON-ROASTED ALMONDS
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