Londoner Tartlets

This recipe comes from my first cook book, that I created 35 years ago. Originally, it should be in a slice form, but this time I made little tartlets. I got 30 pieces.

Ingredients:

Pastry-

250 g flour

150 g butter, small pieces, cold

2 tbs sugar

2 yolks

1-2 tbs cold milk

Topping-

apricot jam

3 egg whites

120 g sugar

140 g walnuts, processed

Method:

Process flour, sugar and butter; add a bit of milk and make a soft pastry. Shape into a log. Cut 5 mm discs and press them into moulds. Preheat oven to 170*C.

Spoon some of apricot jam into each tartlet. 

Place into the oven and bake for 3-5 minutes. Meanwhile, beat eggwhites, add sugar and beat into a firm meringue. Add walnuts and fold in. Take out tartlets, spoon (or pipe) meringue onto each. Return to oven, lower temperature to 150-160*C and bake additional 8-10 minutes. 

Take out of oven, cool slightly, then take tartlets out of moulds and serve.

Londoner Tartići

Jos jedan od starih recepata iz moje prve kolekcije, koja je stara oko 35godina. Originalno su se zvali Londoner snite, ali sam ovoga puta odlucila da ih napravim u obliku malih tartova. Dobila sam 30 komada.

Potrebno:

Tijesto-

250 gr brasna

150 gr maslaca, hladnog sjecenog na kockice

2 zumanca

2 K secera

1-2 K hladnog mlijeka

Punjenje-

dzem od kajsija

3 bjelanca

120 gr secera

140 gr mljevenih oraha

Nacin:

Napravite tijesto od navedenih sastojaka. Formirajte valjak, koji cete izrezati na 5 mm debele diskove. Pritisnite svaki disk u kalup.

Ukljucite rernu na 170*C.

Kasikom ubacite malo dzema u svaki tart. Smjestite u rernu i pecite 3-5 minuta. U medjuvremenu umutite cvrst snijeg od bjelanjaka i secera. Ubacite mljevene orahe pa rucno izmijesajte. 

Izvadite tartice, kasicicom (ili sa poslasticarskom spricom) nanesite snijeg na svaki tart. Vratite u rernu, smanjite temperaturu na 160*C, pa pecite 8-10 dodatnih minuta. Izvadite i malo prohladite. zatim izvadite tartice iz kalupa i sluzite.

Lebkuchen Slice

This is a very popular Balkan dessert, made without butter and eggs.
Its taste reminds of famous German Lebkuchen (Honey) Harts.

Ingredients:
Sponge-
2 cups flour
1 1/4 cup sugar
1 1/4 cup milk, warm (not hot)
10 tbs apricot jam, warmed
2 tsp baking soda
2 tsp cinnamon
Filling-
200 g dark chocolate
8 tbs apricot jam
Topping-
100 g dark chocolate
1 tbs oil
Method:
Preheat oven to 180*C. Line a baking tin (22 X 30 x 4 cm) with silicon paper.
Mix all ingredients for sponge until smooth. Pour 1/2 of this mixture into tin; bake 10 min. Meanwhile heat jam and chocolate stirring, until melted and incorporated. Take sponge out of oven, pour filling over it (spoon or piping bag will help), pour other 1/2 of sponge over it and return to oven. Bake for another 15-20 minutes, or until done. Cool in tin.
For topping, melt chocolate, mix in oil. Spread over top. Let it set before slicing.


Medeno Srce

Postoje razne verzije ovog kolaca; meni je ova nekako najbliza ukusu Medenog Srca.

Potrebno:
Biskvit-
1/2 l brasna (2 solje)
3 dl secera
3 dl mlijeka, toplog
10 K dzema od kajsija / marelica, zagrijanog
2 k sode bb
2 k cimeta
Fil-
200 gr tamne cokolade
8 K dzema kajsija
Glazura-
100 gr tamne cokolade
1 K ulja
Nacin:
Ukljucite rernu na 180*C, na pleh za pecenje (22 X 30 X 4 cm) postavite silikonski papir.
Pomijesajte sve sastojke za biskvit. Polovinu ovoga uspite u pleh i pecite 10 min.
U meduvremenu pomijesajte otopljenu cokoladu i dzem (zagrijan) za fil. Izvadite biskvit iz rerne, stavite fil preko (kasikom ili uz pomoc kese), uspite drugu polovicu biskvitnog tijesta, pa vratite u rernu na dodatnih 15-20 minuta, ili dok se ne ispece. Prohladite malo u plehu.
Za glazuru mijesajte otopljenu cokoladu sa uljem. Sa ovime premazite povrsinu kolaca. Ostavite da se stegne prije rezanja.