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PAVLOVA CAKE

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Desserts – Australian
By Katarina – Serves: 8
Prep Time: 30 minut – Cooking Time: 1 ura 15 minut – Total Time: 1 ura 45 minut

Ingredients

  • Meringue:
  • - 4 egg whites
  • - 200g of sugar
  • - A pinch of salt
  • - 2 teaspoons of edible starch
  • - 1 teaspoon of white wine vinegar
  • - 2 teaspoons of vanilla paste
  • Topping:
  • - Strawberries, blueberries, freeze-dried raspberries
  • - 3 dcl of sweet cream
  • - 2 tablespoons of powdered sugar

Instructions

1

Heat the oven to 150 degrees.

2

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.

3

In a large bowl, beat the egg whites with a pinch of salt on medium speed until stiff peaks form.

4

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.

5

Add white wine vinegar, cornstarch, vanilla extract and beat at low speed until all ingredients are combined.

6

Spread the prepared meringue inside the circle, spoon by spoonful, in the middle of the circle.

7

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.

8

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).

9

When the cake is baked, turn off the heat and let it cool completely in the oven (at least 4 hours).

10

Whip the sweet cream, add powdered sugar to it and cut the strawberries. Spread the cream over the cake and decorate with fruit.

Notes

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.

31. December, 2022 By
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Christmas / New Year/ OTHER DESSERTS

CHOCOLATE POTICA (ROLL)

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Desserts – Christmas
By Katarina – Serves: 2 rolls
Prep Time: 1 hour – Cooking Time: 2,5 hours (dough rising) – Total Time: 3,5 hours

Ingredients

  • Yeast
  • 40g yeast
  • 3 tablespoons lukewarm milk
  • 1.5 tablespoons flour
  • 1 teaspoon sugar
  • Dough
  • 1kg of smooth flour
  • 4 egg yolks
  • 125g butter
  • 0.5 liters of warm milk
  • 1.5 teaspoons salt
  • Chocolate filling
  • 250g butter
  • 8-12 tablespoons of flour (add until the mass is thick enough)
  • 0.5 teaspoons of salt
  • 1 vanilla sugar
  • 0.5 liters of milk
  • 500g chocolate powder
  • 8 tablespoons sugar
  • 4 egg whites

Instructions

Yeast

1

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

2

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

3

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

4

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.

22. December, 2021 By
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OTHER DESSERTS

MINI CHOCOLATE CONE CAKE POPS WITH RASPBERRIES

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Desserts
By Katarina – Serves: 16 mini cones
Prep Time: 1,5 hours – Cooking Time: 25-30 minutes – Total Time: 2 hours

Ingredients

  • Accessories:
  • Sugar pearls of any color and size
  • Dried edible flowers
  • Mini cones
  • Drying rack (if you don't have one, you can use a bowl and pour sugar into it or you can also use mini jars)
  • Spatula
  • Chopper
  • Biscuit:
  • 4 eggs
  • 120g powdered sugar
  • 150g flour
  • Stuffing:
  • 250g Mascarpone cheese
  • 4 heaped tablespoons of Nutella
  • 125g raspberries
  • Dripping:
  • 50g white / dark / ruby chocolate drops
  • 400g white / dark / ruby ​​chocolate drops
  • Decoration:
  • Sugar pearls
  • Dried edible flowers
  • Coconut flour

Instructions

Biscuit:

1

Separate the egg whites from the egg yolks and beat them until stiff. Mix egg yolks with powdered sugar until a foamy mixture is formed. With a spoon, gradually add egg whites to the other ingredients and stir until they get well combined. Then, gradually add strained flour and stir again until smooth. Pour the biscuit into the baking tray and bake at 180 degrees for 25-30 minutes. Once the biscuit is baked, let it cool. Then break it into as small pieces as possible (I use a chopper for that).

Preparation of biscuit additions and shaping balls:

2

In a separate bowl with a hand mixer mix together Nutella, Mascarpone cheese and boiled, ground and chilled raspberries. Add the chopped biscuit to this mixture and stir until ingredients get well combined. Check if the mass is juicy enough. If not, add more wet ingredients. Place the mass in the refrigerator for a few hours.

3

Once the mass has cooled, take it out of the fridge and form balls (of 50g/ball) out of it with an extension that will be placed in the cone. Take 50g of chocolate drops and melt them in the microwave. Spread them on the inside of the cones with the opposite side of the teaspoon and immediately place the balls, with the extension downwards, into them. Once the balls are standing in the cones, place them into the stand and in the fridge for an hour.

Chocolate dipping:

4

Melt the chocolate drops in the microwave. Make sure you put the chocolate in a suitably deep bowl, as this will make dipping much easier. Place the cones out of the fridge and dip one by one in the melted chocolate and let the excess chocolate drain off (you can fasten this process by tapping the cone lightly with your fingers). Return the dipped cones to the stand and start decorating immediately afterwards, as the decorations on the hardened chocolate will not adhere well.

Decoration:

5

Decorate the cones as per your taste. I really like to use dried edible flowers and sugar pearls of different colors and sizes. Once the cones are decorated, place them in the refrigerator and wait a few hours for them to harden completely.

Notes

While melting the chocolate in the microwave oven, set the time to 30 seconds and take the bowl out of the oven every 30 seconds, mix the chocolate well before placing it back in the microwave. Repeat until the chocolate is completely melted.

9. December, 2021 By
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Christmas / New Year/ OTHER DESSERTS

RAFFAELLO ROASTED ALMONDS

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RAFFAELLO ROASTED ALMONDS

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Desserts – Christmas
By Katarina – Serves: 2
Prep Time: 10 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes + cooling time

And it already smells like Christmas! Delicious roasted almonds, topped with white chocolate and coconut. Also a great idea for a New Year gift.

Ingredients

  • 100g almonds
  • 25g coconut flour
  • 25g powdered sugar
  • 1 vanilla sugar
  • 50g white chocolate drops

Instructions

1

Preheat oven to 160 degrees. Arrange the almonds evenly on baking paper and place them in a preheated oven for about 10 minutes.

2

Meanwhile, in a kitchen plastic storage container, mix in coconut flour, vanilla sugar and powdered sugar.

3

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.

4

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.

25. November, 2021 By
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OTHER DESSERTS

OREO CHEESECAKE

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OREO CHEESECAKE

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Desserts
By Katarina – Serves: 16
Prep Time: 30 minutes – Cooking Time: 10 minutes – Total Time: 40 minutes + cooling time

This Oreo cheesecake tastes heavenly and its preparation is easy. If you love Cheesecakes and Oreo cookies, the recipe below is right for you.

Ingredients

  • Accessories:
  • - round baking tray of 25 cm
  • - piping bag
  • - piping nozzles
  • - toothpick
  • Cookie base:
  • - 275g Oreo crumbs
  • - 150g butter
  • - 1 pinch of salt
  • Mascarpone cream:
  • - 800g mascarpone cheese
  • - 150g powdered sugar
  • - 200g sour cream
  • - 200ml sweet whipping cream
  • - 120g Oreo crumbs
  • - 3 teaspoons of vanilla paste
  • Ganache:
  • - 200g of white chocolate
  • - 80ml sweet whipping cream
  • - 30g dark chocolate
  • - 30ml sweet whipping cream
  • Decoration:
  • - 10 Oreo cookies
  • - 50g Oreo crumbs
  • - 150ml sweet whipping cream
  • - 20g powdered sugar

Instructions

Cookie base:

1

Using a food chopper, finely crush the Oreo cookies and add a pinch of salt. Melt the butter and with the help of a hand mixer mix it into the cookie mass so that the ingredients combine well with each other. Prepare a baking tray of 25 cm, then cover the bottom of the model with baking paper. Using a glass, press the prepared mass against the base and distribute it evenly. Place the baking tray in the refrigerator for a few minutes. Meanwhile, bring the oven to 180 degrees, then bake for about 10 minutes and take the baking tray out of the oven.

Mascarpone cream:

2

Using a hand mixer, gently stir in mascarpone, sour cream, powdered sugar and vanilla paste. Stir until the ingredients blend well together. Pour the sweet whipping cream into a separate bowl. Start whisking at low speed, then increase the speed to medium-high until the mixture thickens. Add whipped cream to the cream cheese mixture and mix gently. Spread 1/2 of the cream evenly over the cookie base, then spread the Oreo crumbs over the cream layer and add the other half of the cream on top. Place the baking tray in the refrigerator for a few hours or overnight.

Ganache:

3

I was inspired to create the “Zebra” ganache by Preppy Kitchen. Start preparing the ganache the next day, when the cake has cooled down well. Repeat the method, once with white and the second time with dark chocolate. Chop the chocolate with a knife. Heat the sweet cream slowly over medium heat until boiling. Set the cream aside and pour over the chopped chocolate. Wait 1-2 minutes, then start mixing until the ingredients combine and the mixture becomes completely smooth. Pour white chocolate ganache on the cooled cake, then add spoons of dark chocolate and use a toothpick to create patterns of any shape. Place in the refrigerator for a few hours to allow ganache to harden.

Decoration:

4

Whip the sweet cream and add powdered sugar to it, somewhere in the first third of the whipping. Put the cream in a piping bag. Decorate the cake edge with a piping nozzle of choice and add whole Oreo cookies in between. Last but not least, sprinkle with Oreo crumbs and serve.

16. October, 2021 By
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Christmas / New Year/ OTHER DESSERTS

CINNAMON-ROASTED ALMONDS

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CINNAMON-ROASTED ALMONDS

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Desserts – Holiday
By Katarina – Serves: 1-2
Prep Time: 20 minutes Total Time: 20 minutes + cooling time

Ingredients

  • 100g sugar
  • 1 vanilla sugar
  • 1 teaspoon cinnamon
  • 50ml water
  • 100g almonds
  • (You may also add a pinch of nutmeg)

Instructions

1

Pour the sugar, vanilla sugar, cinnamon and water into the pan and bring to a boil.

2

Reduce the heat to medium-high and add almonds.

3

With occasional stirring, allow the water to slowly evaporate and the sugar to turn into a granular, sand-like structure.

4

When the structure has already thickened (just before the granular structure is formed - when the water has almost completely evaporated), start mixing it constantly.

5

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").

6

When all the almonds are caramelized, remove the pan from the stove and put the almonds on the prepared baking paper.

7

Separate the almonds with a fork and leave to cool (approx. 30 minutes). Enjoy!

16. December, 2020 By
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DESSERTS/ OTHER DESSERTS

PEAR CHEESECAKE

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PEAR CHEESECAKE

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Desserts
By Katarina – Serves: 16

I did some baking after a really long time. It felt so good, and the result was even better. Find below the recipe for a truly delicious pear cheesecake.

Ingredients

  • Accessories:
  • A baking tray of 25cm
  • Base:
  • 200g Albert biscuits
  • 2 tablespoons sugar
  • 100g butter
  • Cream:
  • 500g cream cheese
  • 4 tablespoons sugar
  • 3 eggs
  • 1 vanilla sugar
  • 1 ripe pear
  • Topping:
  • 4 ripe pears
  • 3 sheets of gelatin
  • 1 tablespoon powdered sugar
  • 100g almond flakes
  • Spices: Chai Moment

Instructions

1

Preheat oven to 180 degrees.

2

Melt the butter in the shrimp. Set the shrimp aside and wait for the butter to cool slightly.

3

Using a rolling pin, grind the Albert cookies. Place them in a bowl and add sugar to them.

4

Knead the mixture well with melted butter and push it against the bottom of the cake pan.

5

Place the model in a preheated oven for 8 minutes.

6

Take the model out of the oven and allow the biscuit base to cool to room temperature.

7

Whisk the egg whites until stiff. Beat the sugar and egg yolks together until you get a fluffy mixture. Stir in the cream cheese and finally add the egg whites.

8

Peel the pears, wash them and remove the seeds. Cut 1 pear into thin layers and spread it over the biscuit base.

9

Pour the cream over.

10

Place the model in the oven for 20 minutes. Once done, allow the cream to cool down.

11

Soften the remaining pears by heating them over steam. Using a stick mixer, whisk them into a smooth mixture. Add soaked gelatin sheets and powdered sugar. Stir the mixture thoroughly and allow to cool.

12

Pour it over the cream and sprinkle with almond flakes.

13

Place the cake in the refrigerator overnight. To make it even better, sprinkle it with Chai Moment spice from Kotanyi that consists of cardamom and cinnamon. A great way to spice up the taste of the cake. Bon Appetit!

27. September, 2020 By
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DESSERTS/ OTHER DESSERTS/ RECIPES

FRIED SWEET DOUGH

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FRIED SWEET DOUGH

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Desserts – Traditional
By Katarina – Serves: for 8 people
Prep Time: 30 minutes – Cooking Time: 20 minutes – Total Time: 50 minutes

For the masquerade I love to bake donuts or a fried sweet dough. This year, I decided on the latter, because its preparation is faster and easier than the preparation of donuts.

Ingredients

  • Dough:
  • 350g of smooth flour
  • 1 baking powder
  • 180g of yogurt
  • 2 eggs
  • 3 tablespoons of sugar
  • 1 teaspoon of bourbon vanilla paste
  • 1/2 of grated lemon
  • 2 teaspoons of rum
  • A pinch of salt
  • 1l of oil
  • Topping:
  • Powdered sugar
  • Chocolate topping

Instructions

1

Mix the eggs, sugar and bourbon vanilla paste until it gets foamy.

2

Sift the flour, mix it with the baking powder and add it to the mixture along with other ingredients. Mix the dough with a blender and let it stand for 15 minutes.

3

Heat the oil. Check that it is sufficiently heated by dipping the wooden spoon into the bowl and letting the bubbles slowly and evenly appear around it.

4

Then, with the help of a spoon, gradually put the dough into the bowl and let it fry until it turns golden-yellow (app. 2-3 minutes on each side). It is best to put the dough into the bowl with the help of a teaspoon, which we previously dipped in the heated oil. This way, the dough will easily slip into the bowl.

5

When the sweet dough is ready, serve it on a plate and sprinkle with powdered sugar.

16. February, 2020 By
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DESSERTS/ OTHER DESSERTS/ RECIPES

CREAM CAKE

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CREAM CAKE

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Desserts – Traditional
By Katarina – Serves: 12
Prep Time: 1,5 hour – Cooking Time: 10 minutes – Total Time: 1 hour 40 minutes + cooling time

Cream cake is a typical Slovenian dessert. The majority of them are definitely sold in Bled. Bled is the heart of Slovenia and one of the most popular tourist destinations. The best ones are still the ones made at home.

Ingredients

  • Accessories:
  • Baking tray of 34x28x6cm
  • Dough:
  • 500g of pastry dough (2 pieces)
  • Cream:
  • 1.6 l of milk (3.5% fat)
  • 9 eggs
  • 300g of sugar (for yolks) + 100g of sugar (for whipped egg whites)
  • 85g of sharp flour
  • 85g of smooth flour
  • 2 packets of vanilla sugar
  • 1 scraped vanilla bean
  • 2 tablespoons of rum
  • Lemon juice of 1 lemon
  • Whipped cream frosting:
  • 500 ml of whipping cream
  • 0.5 tablespoons of powdered sugar
  • Topping:
  • Powdered sugar

Instructions

Dough:

1

Bake the pastry according to the manufacturer's instructions. Roll out the dough a little wider than the size of a baking tray (the dimensions of my baking tray are 34x28x6), in which we will put the cream cake (about 1 cm more on each side). Put it on a baking tray and pierce it with a fork to prevent the dough from inflating. When the dough turns golden-yellow, remove it from the oven. I bake it at 220 degrees for about 5-10 minutes. When the dough is baked, cool it and cut it, so it will go into the cream cake baking tray. Lay one layer on the bottom of the baking tray and cut the other one into squares of optional size.

Cream:

2

For the cream to succeed, you need to use milk which consist of at least 3,5% fatt. Boil 1.4 l of milk in a tall pot. Divide egg whites and egg yolks into two tall bowls. It is important that you put the egg whites in a large bowl. Add sugar, vanilla sugar, scraped vanilla bean, sifted flour, 0.2 l milk, one lemon juice and rum to the egg yolks. With an electric mixer, mix the mixture for about 3-4 minutes until it gets smooth. Whip the egg whites until they are stiff. Once done, gradually add the sugar and stir constantly. When all the sugar is added, stir for another 2-3 minutes to make it firm. Once the milk has boiled, transfer to medium heat and put the foamy yolk mixture into it. Stir constantly. After adding the whole mixture, stir for another 5 minutes. The mixture should constantly boil slightly, but be careful not to burn it. When the cream thickens, remove it from the heat. Pour the boiling cream slowly into the whipped egg whites by quickly turning and lifting rather than whipping them together. Make sure you pour the cream slowly as otherwise it will cause the lumps to form. Stir for another minute and set aside. Immediately pour the warm cream into the baking tray that consists of one pastry dough layer. Apply it evenly over the baking tray and allow it to stand at a room temperature for approximately two hours. After 2 hours place it in the fridge for a few more hours for the cream to consolidate.

Whipped cream frosting:

3

Finally, whisk the whipped cream, sweetened with powdered sugar. Apply evenly over the cooled cream. Put a second layer of baked dough pastry on top. Cut the dough into equal pieces before putting it on top.

Topping:

4

Drizzle with powdered sugar and serve.

2. February, 2020 By
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DESSERTS/ OTHER DESSERTS/ RECIPES

TIRAMISU

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Tiramisu

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Desserts – Italian
By Katarina – Serves: 12
Prep Time: 20 minutes – Cooking Time: / – Total Time: 20 minutes

Tiramisu is an excellent dessert. At least for me. There exist thousands of recipes for tiramisu. I got the best one from my mother and it tastes delicious.

Ingredients

  • Accessories:
  • Baking tray: 32x20 cm
  • Cocoa
  • 3 egg yolks
  • 3 egg whites
  • 100g of powdered sugar
  • 500g mascarpone
  • 2 tablespoons of rum
  • 250g tiramisu biscuits
  • 2 cups of coffee
  • Top layer (optional):
  • 1 egg yolk
  • 1 egg white
  • 1 tablespoon rum
  • 50g powdered sugar
  • 250g mascarpone

Instructions

1

Cook Turkish coffee, filter the grounds and let the coffee cool. Meanwhile, with the help of a mixer, mix the egg yolks, rum and powdered sugar (a total of about a few minutes, until a foamy structure is formed). Gradually add mascarpone cheese and whipped egg whites (egg whites must be mixed in with a spatula and not with a hand mixer).

2

When the cream is ready, start by dipping the cookies in the coffee in layers (use a bowl that is at least the width of the cookie and a suitable depth). At the end, sprinkle some cacao powder over the tiramisu and serve. Bon Appetit!

Assemble the layers as follows:

3

1st layer: Cookies soaked in coffee

4

2nd layer: Mascarpone cream

5

3rd layer: Cookies soaked in coffee

6

4th layer: Mascarpone cream

7

5th layer (optional): Mascarpone cream

28. December, 2018 By
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