Vienna's Rye Bread Rolls

I don't know if we were exhausted, or because it was Sunday, or maybe fact that previous day we've been in Thailand, but Vienna and it's people didn't impress me much. I suppose crew from Austrian airlines had something to do with my opinion! (And I'm not saying all Austrians are arrogant and unfriendly, because one of best people I know is Austrian - Silvia, I'm talking about you!)

We had one day to explore, and this is what we saw. (Recipe for bread rolls is in the middle)

Ne znam da li je bio umor u pitanju, ili zato sto je bila nedjelja, ili mozda cinjenica da smo stigli iz Tajlanda, ali Bec i Austrijanci me se nisu posebno dojmili. Pretpostavljam da su zaposlenici Austrijskog Airlajn-a malo doprinijeli mome misljenju! (I nemam namjeru sve Austriance nazvati arogantnim i neprijateljski raspolozenim, jer jedna od najboljih osoba koje poznajem je Austrijanka - Silvia iz Graza).

Imali smo jedan dan za obilazak, i evo sta smo vidjeli. (Recept je u sredini)

Early Sunday morning in Schonbrunn / Rano nedjeljno jutro u Schonbrunn-u.

Hotel Carlton Opera (Vivaldi, Schubert, Brahms and other have been guests in this hotel. Mozart conducted 'Magic Flute' here!...Not that I cared about it in that early morning - I just wanted a bed to rest).

Hotel Carlton Opera, u kojem su nekad boravili Vivaldi, Schubert, Brahms i drugi. Mozart je komponovao Carobnu Frulu ovdje!...Ne da me je bilo mnogo briga o svemu tome tog jutra - samo sam zelila krevet da se odmorim).

Waiting for our rooms (desperately)....very tired, after whole night on a plane!

Ocajno se ocekuju sobe...jako umorni poslije cijele noci u avionu!

Bread rolls selection at hotel's breakfast (and inspiration for today's recipe)
Izbor peciva u hotelu (i inspiracija za danasnji post).

Recipe 

Ingredients:

2 1/2 cups rye flour

1 cup wholemeal flour

1 1/2 cups bakers (or plain) flour

2 tbs milk powder 

2 tsp salt

1 tbs brown sugar

2 tsp yeast

2 cups water (skin warm)

1/4 cup oil (light olive or similar)

egg white and seeds for topping

Method:

Activate yeast, mix with all other ingredients and knead for 5 minutes.( Alternatively, you can put all ingredients into brad machine and program to knead only.)Let it rise (warm spot, covered bowl). Take out and divide into smaller pieces (I got 18 pieces of 75 grams). Shape into balls, or press into circles, then roll (as swiss roll) into crescents. Place onto oiled baking sheet. Cover and let it rest for 30+ minutes. Preheat oven to 190*C, brush rolls with beaten egg white and sprinkle with seeds.Bake for 15 + minutes.

Recept

Potrebno:

2 1/2 solje razanog brasna

1 solja intergralnog brasna

1 1/2 solja obicnog brasna

2 K mlijeka u prahu

2 k soli

1 K braon secera

2 k kvasca

2 solje mlake vode 

1/4 solje ulja

1 bjelance i sjemenke za povrsinu peciva

Nacin:

Aktivirajte kvasac, umijsajte sa svim ostalim sastojcima i umijesite tijesto. Ostavite (pokriveno toplo mjesto) odmarat dok ne narastei. (Sve ovo mozete uciniti u pekacu; izaberite program za mijesenje).

Izvadite tijesto i podijelite na komadice (ja sam dobila 18 komada po 75 grama). 

Oblikujte loptice ili polumjesece / kifle (razvaljate krug, pa ga zarolate u kiflu). Smjestite ih na nauljenu tepsiju. Pokrijte i drzite 30-ak minuta na toplom.

Ukljucite rernu na 190*C. Premazite peciva bjelanjkom i pospite sjemenkama. Pecite 15+ minuta.

 Afternoon in Vienna (after a few hours of sleep)
Jedno popodne u Becu (nakon par sati odmora)

 

Unavoidable sausage stand (with dear cousins from Graz).

Neizbjezan stand sa Beckim kobasicama (sa rodjacima koji su stigli iz Graza).

              'Bosna'

Vigor wanted to see most important churches, as he studies World's religions.

Vigor je zelio posjetiti najvaznije crkve, obzirom da studira o religijama Svijeta.

                               

     

Austro-Hungarian Chocolate Mousse Cake - Rigo Jancsi Cake - 'Gypsy John' Cake

She was a princess (Klara),  he was  a gypsy musician. He played violin at the restaurant while she dined there with her millionaire  husband. She  removed a diamond ring from her finger and  put it in Rigo's hand. Later, she abandoned her young family to live with him. Cake was created for her by Rigo and his confectioner friend.

Ingredients:
Sponge-
4 large eggs, separated
185 g butter, melted
2/3 cup sugar
90 g dark chocolate, melted
2/3 cup sifted flour
Mousse-
300 ml double cream (heavy cream)
1/3 cup normal (35%) cream
280 g chocolate (65% cocoa)
1/3 cup icing sugar (optional; I added it because my chocolate was very bitter)
1 tsp vanilla essence / extract
2-3 tbs rum (dark)
1 gelatin leaf
Ganache-
150 g chocolate, broken into pieces
150 ml cream
Method: 
Preheat oven to 170*C; prepare a square baking pan (22 x 32 cm), line with paper.

Sponge-

Beat egg whites with 1/3 cup sugar into a thick gateau. Set aside. 

Beat remaining sugar with butter, yolks and chocolate. Add flour and fold in. Add 2-3 tbs egg whites and mix, then add the rest and carefully fold in. Bake for 20 minutes, or until inserted toothpick comes out clean. Take out and let it cool.

Mousse-

Heat creams and chocolate; add sugar, rum and vanilla. Soak gelatin in some cold water; take out when limp and squeeze out. Add it to chocolate mixture and mix until dissolved. Let it cool completely, then whip (do not overdo it).

Cut cake horizontally, fill with mousse.

Ganache-

Heat cream (do not boil), add chocolate pieces. Mix until melted, then spread on top of cake. Refrigerate for 1 hour, before serving.

Austro-Ugarski Cokoladni Kolac - Rigo Jancsi Kolac - 'Ciganin John' Kolac

Ona je bila princeza (Klara), on Ciganski muzicar. Svirao je violinu u restoranu gdje je ona veceravala sa svojim muzem milionerom. Skinula je svoj dijamantski prsten sa ruke i stavila ga u Rigovu ruku. Kasnije je napustila svoju porodicu, da bi zivjela s njim. Kolac je kreiran za Klaru, od strane Rige i njegovog prijatelja poslasticara.

Sastojci:

Biskvit-

4 veca jajeta, odvojena bjelanca od zumanaca

185 g maslaca, otopljenog

2/3 solje secera

90 gr tamne cokolade, otopljene

2/3 solje prosijanog brasna

Mus-

300 ml slatkog vrhnja 45-50 % masnoce

1/3 solje normalnog slatkog vrhnja (35%)

280 gr cokolade (65% kakaa)

1/3 solje secera u prahu (opciono - ja sam ga dodala jer je moja cokolada bila jako gorka)

1 k vanile

2-3 K ruma

1 list zelatina

Ganash-

150 gr cokolade

150 ml slatkog vrhnja

Nacin:

Ukljucite rernu na 170*C; pripremite cetvrtastu tepsiju (32 x 22 cm).

Umutite bjelanca sa 1/3 solje secera; ostavite snijeg po strani.

Umutite maslac, secer i zumanca; dodajte cokoladu, zatim brasno koje rukom umijesate. Dodajte 2-3 K smjese bjelanaca, izmijesajte. Dodajte ostatak bjelanaca i lagano okrecite da biste izmijesali.

Pecite 20 minuta ili dok ubodena cackalica ne izadje cista iz biskvita. Ostavite da se ohladi.

Mus- 

Zagrijte vrhnje sa cokoladom, dodajte secer, rum, vanilu i list zelatina koji ste prethodno namocili u hladnoj vodi i iscijedili. Mijesajte dok se zelatin ne otopi. Ohladite potpuno, zatim blago utucitemasu.

Prerezite biskvit horizontalno na pola i filujte sa musom. 

Ganash-

Zagrijte vrhnje, ubacite komadice cokolade i mijesajte dok se ne otopi. Prelijte preko biskvita i smjestite u frizider na 1 sat prije sluzenja.

Salzburger Brezen - Apple Stuffed Soft Pretzels

Salzburg is one of World's most beautiful cities. I was lucky to be able visiting it several times.
From every place that I travel to, I try to take something specific and useful with me, so it can remind me of my time spent there. Sometimes it's bed linen, sometimes an art work, tablecloth... From Salzburg, I took this recipe! Every time I make these pretzels, we (my family) recall fabulous time we had there.


Photo taken (with permission) from 'Chef Amber Shea' blog (chefambershea.com)
Fotografija preuzeta (uz dozvolu) sa chefambershea.com

















Source: chefambershea.com

Ingredients:
-Dough
4 1/2 cups bread flour
2 tbs sugar
1 tsp salt
2 tbs milk powder
1 1/2 tsp yeast
60 g melted butter
1 1/2 cups water
-Filling
5 apples (Granny Smith)
50 g butter
1/2 cup sugar
1/2 -1 tsp cinnamon
-Egg white, beaten, for brushing
Method:
Make a soft dough (by hand, mixer, or bread machine). Let it double in a warm spot.
Peel and slice apples. Place them into a pan with other ingredients; cook for 20 minutes. Cool it.
Place the dough (after rising) onto clean towel dusted with flour. Roll out to a rectangle 60 cm X 40 cm. Then cut 12 strips (40 x 5 cm). Place apple stuffing into a piping bag, then squeeze it onto each dough strip. Wet sides of dough and pinch them together into a rope. Rool slightly between working surface and your hands, then shape into a pretzel. Place all pretzels on lined baking pan, cover and let it rest for 30 minutes.
Preheat oven to 180*C. Brush risen pretzels with an egg white. Bake them for 15 minutes, or until golden.





Salzburške Perece punjene Jabukama


Salzburg je jedan od najljepsih gradova svijeta. Posjetila sam ga nekoliko puta.
Iz svakog mjesta koje posjetim, trudim se ponijeti nesto sa mnom, tako da me moze podsjetiti na vrijeme provedeno tamo. Ponekad su to carsafi, nekada umjetnick slika, stolnjak... Iz Salzburga sam ponijela sljedeci recept. Svaki put kad pravim ove perece, podsjetimo se na ovaj divni grad i nase vrijeme provedeno u njemu.

Sastojci:
-Tijesto
4,5 solje brasna
2 K secera
1 k soli
2 K mlijeka u prahu
1,5 k kvasca
60 gr otopljenog maslaca
1,5 solja vode
- Fil
5 jabuka
50 gr maslaca
1/2 solje secera
1/2 - 1 k cimeta
- Bjelance, umuceno, za premazivanje
Nacin: 
Umijesite tijesto (rucno ili mikserom), pokrijte i ostavite na  toplome da nadodje.
Ogulite i izrezite jabuke. Stavite ih u posudu sa ostalim sastojcima. Kuhajte oko 20 minuta. Prohladite.
Postavite nadoslo tijesto na pobrasnjen stolnjak. Razvucite i pravougaonik 60 x 40 cm. Izrezite 12 traka 40 x 5 cm. Stavite smjesu sa jabukama u poslasticarsku vrecicu; nanesite sloj na svaku traku. Navlazite krajeve tijesta i pritisnite prstima, formirajuci 'konopac'. Malo jos protrljajte svaki i formirajte perece. Smjestite na tepsiju sa papirom i pokrijte krpom. Ostavite odmarati 30 minuta. 
Ukljucite rernu na 180*C. Premazite perece sa bjencem i pecite oko 15 minuta, ili dok ne postanu zlatno-zute.

Following photos are from other sites, as I lost all my digital photos from this city
Fotografije koje slijede nisu moje; izgubila sam sve fotke sa mog prvog digitalnog fotoaparata iz tog grada


Photo credit: dicktay2000 / Foter.com / CC BY

Photo credit: CameliaTWU / Foter.com / CC BY-NC-ND
Photo credit: _dChris / Foter.com / CC BY



Photo credit: CameliaTWU / Foter.com / CC BY-NC-ND






.

Poppy Seed Wreaths - Austrian 'Mohnkranzerl'

Austrians are great at baking goods with yeast, and this is one of my  favourite. I love having it for breakfast and or snack.

Ingredients:

Dough-

4  cups flour 

2 tsp instant yeast

60 g sugar 

1 egg, beaten

100 g butter, melted 

pinch of salt

1 cup warm milk

Divide into 16 (around 60 g each)

Filling-

(I used ready made, canned filling)
200 g poppy seeds, grounded
1/2 cup milk
80 g sugar
1 tsp vanilla
zest of 1/2 lemon
pinch of cinnamon
1 tbs rum
sultanas or citrus peel (optional)
Glaze-
1 egg beaten
poppy seeds (optional)
Method: 
Filling-
Cook all ingredients for 10 minutes, let it cool.

Dough-

Make a soft dough (by hand, mixer, or bread machine). After rising, divide into 16 pieces. Roll each into a

long strip (20 X 4 cm).  Fill with poppy seed mixture; pinch edges together and roll between your hands and 

working surface to stretch it more . Wrap 2 of prepared logs around each other, then cut into 2. Shape each 

into a circle and place it onto lined baking sheet. You'll get 16 wreaths. Brush with beaten egg and sprinkle 

with poppy seeds (optional)

Bake 20 min on 180*C, or until golden brown. Freezable!

Austrijski vijenci sa makom  

Volim Austrijeske specijalitete sa kvascem / germom, i ovo je jedan od meni najdrazih. Odlicno za dorucak ili uzinu!

Potrebno:

Tijesto-
4 solje brasna (oko 600gr)
2 k suhog kvacsa
60 gr secera
1 jaje
100 gr maslaca
malo soli
1 solja mlakog mlijeka
Fil-
(ja sam koristila gotovi iz konzerve)
200 gr mljevenog maka
1/2 solje mlijeka
80 gr secera
malo vanila
korica 1 limuna
malo cimeta
1 K ruma
grozdjice ili usecerena korica citrusa (po zelji)
Glazura-
umuceno jaje
mak u zrnu (po zelji) 
Nacin:
Fil-
Skuhajte sve sastojke za fil; ostavite prohladiti.
Tijesto-
Umijesite (rucno, mikserom ili uz pomoc masine za kruh / hljeb) glatko mekano tijesto. Nakon nadolazenja, podijelite na 16 jednakih dijelova i svaki razvaljajte na trake 20 X 4 cm. Filujte sa makovom masom; stisnite krajeve zajedno i jos malo razvaljajte blago istezuci. Uvrnite po dva zajedno, zatim presijecite na pola. Stisnite krajeve svake, formirajuci krug. Postavite na papirom pripremljenu tepsiju. Dobicete 16 komada. Premazite svaki vijenac sa jajetom i pospite makom (ako zelite). Pecite oko 20-ak minuta, ili dok ne postanu zlatno-zute. Mogu se zamrznuti!

Black Forest Cake (Schwartzwald Torte) - revised and improved

...One of those 3 that I made last weekend!

Ingredients:
6 large eggs
200 g sugar
100 g butter, melted
50 g cocoa
75 g flour
1 large jar (670g) stoned (sour) cherries
60 ml 'Kirsch' (or cherry brandy)
(extra sugar if needed)
3 X 300 ml double cream (50% fat)
80 g icing sugar
2 tbs corn/potato flour (or arrowroot)
Method:
Preheat oven to 180*C. Grease a 22 cm tin, dust with flour.
Whisk eggs and sugar until thick and fluffy. Add melted butter; whisk with a lower speed, then switch off. Sift cocoa and flour on top; fold in gently.
Turn the mixture into tin, spread leveling the surface and bake for 30(+) minutes. Take out and cool. Cut cake twice horizontaly, to get 3 layers.
Empty the jar with cherries into a bowl / pan (add sugar to the juice if too sour), add kirsch. Mix in 2 tbs of cornflour. Cook or microwave until thick. Cool. Spread each layer of cake with 1/3 of prepared jelly . Whip cream with icing sugar; spread 1/3 onto first layer, place second layer, spread 1/3 cream and place final layer. Decorate with cream and shaved chocolate.
Refrigerate for 2 hours before slicing.

Torta Crne Šume (Schwartzwald Torte)

...jedna od one tri koje sam pravila proslog vikenda!

Sastojci:
6 vecih jaja
200 gr secera
100 gr maslaca, otopljenog
50 gr kakaa
75 gr brasna
1 veca tegla crnih, ociscenih visanja (670gr)
60 ml 'Kirsch-a' (ili seri-brendi)

(jos secers ako su visnje kisele)
3 X 300 ml 'duplog' slatkog vrhnja (50% masnoce)
80 gr secera u prahu
2 K gustina (ili slicno)
Nacin:
Ugrijte renu na 180*C, pripremite kalup za tortu (22cm).
Umutite jaja sa secerom u svrstu gustu masu, dodajte maslac; iskljucite. Prosijte brasno i kakao na povrsinu, pa lagano sjedinite rucno.
Uspite u kalup i pecite 30(+ minuta.
Ohladite i prerezite 2 puta, kako biste dobili 3 sloja.
U teglu sa visnjama uspite kirsch. Prebacite u posudu (serpu) dodajte 2 K gustina, promijesajte i kuhajte ( ili u mikrovalnoj) dok se ne zgusne. Prohladite , pa na svaku koru nanesite 1/3.
Umutite krem sa secerom u prahu. 1/3 krema stavite na donju koru, postavite drugu, zatim stavite drugu trecinu krema. Postavite posljednju koru, pa kremom dekorisite povrsinu. Ukrasite struganom cokoladom.
Rashladite tortu najmanje 2 sata u frizideru prije rezanja

Apple (Cheese and Cherries) Strudel

Some of my lovely followers asked for 'Apple Strudel' recipe. Here it is!

Ingredients:
Pastry-
1,5 cup flour
1 egg
pinch of salt
1 tbs oil
water enough to make 150 ml fluid - read instructions
Filing-
1 kg apples (green), peeled, cored and grated
1/3 cup sugar (white or brown)
1/2 teas cinnamon
1/3 cup Sultanas (optional)
2-3 tbs biscuit (or bread) crumbs
125 g melted butter
(for cheese/cherry version you'll need
400g Ricotta
1 egg
1/3 cup sugar
1 cup Cherries
1 tbs corn flour)
Method:
Sift the flour into a bowl, add salt. Break the egg in a measuring cup, beat and then top up with water, making up 150 ml of egg/water liquid. Pour into flour, add oil and quickly mix everything together. Take out on a floured surface and knead until smooth; use flour all the time. Dust with flour on both sides and cover with a clean cloth. Let it rest for 25-30 minutes.
Meanwhile, prepare surface for pastry and filings.
Cover large surface (dinner table) with a clean cloth, dust with flour.
Grate apples, set aside (for cheese/cherry strudel: mix 400-500 g ricotta with 1 egg and 1/3 cup sugar and 1 cup cherries+ 1 tbs corn flour).
After 1/2 hour of resting, dust dough with flour and roll out to 50-60 cm in diameter. Spoon 3-4 tbs of melted butter (not hot), and spread with your fingertips.
Now, with your palms (or backhands) try to stretch the dough as much as possible - a little at a time, going around all the time. Don't worry if the dough breaks.
On one side of the dough spoon the apples, which you have slightly squeezed out. Spoon sugar and cinnamon, sprinkle with crumbs. Pour some more melted butter all around the pastry and filing. Start rolling (lifting the cloth) to the other end. Place strudel in an buttered dish, brush some melted butter on top and bake for 25-30minutes ion 180*C. (if you're making cheese strudel use your filing instead of apples.
When baked, sprinkle with icing sugar (optional). Enjoy!




Štrudla sa Jabukama (ili sirom i višnjama)

Potrebno:
Tijesto-
1,5 solja brasna (250ml)
malo soli
1 jaje
vode toliko da sa jajetom napravite 150 ml tekucine (vidi objasnjsnje)
1 kasika ulja
Punjenje-
1 kg jabuka, ociscenih i rendanih
1/3 solje secera
1/2 kasicice cimeta
2-3 kasike mrvica keksa (ili hljeba/kruha)
1/3 solje grozdjica (po zelji)
(za sir/visnje verziju
400 gr sira
1 jaje
1/3 solje secera
1 kasika gustina / brasna)
Nacin:
Prosijte brasno, dodajte malo soli. Umutite jaje, naspite na njega toliko vode da imate 150 ml tecnosti. Dodajte ulje pa ovime umijesite mekano tijesto.
Pospite brasnom, pa ostavite pokrivenoodmarati oko 30 min.
Pripremite punjenje. Izrendajte jabuke, ostavite po strani(ili umijesajte sve sastojke za sir/visnje verziju).
Pripremite povrsinu za rad - na cist stolnjak nanesite brasno.
Razvaljajte tijesto do velicine 50-60 cm u precniku. Nanesite 3-4 kasike otopljenog maslaca (ne smije biti vreo). Razmazite po povrsini koristeci vase vrhove prstiju. Pocnite rukama razvlaciti tijesto od sredine prema krajevima, malo po malo i ideci u krug.
Na jednu stranu tijesta nanesite svoje punjenje. Ako radite sa jabukama: pospite malo mrvica, iscijedite blago jabuke, nanesite, pospite secerom i cimetom i ostatkom mrvica.
Ako radite sa sirom: pomijesajte sve namirnice zajedno i nanesite.
Poprskajte tijesto i punjenje sa maslacem pa pocnite savijati prema drugoj strani (moze uz pomoc stolnjaka). Prebacite u posudu za pecenje, premazite maslacem i pecite na 180*C oko 25-30 minuta. Malo prohladjeno, pospite secerom u prahu i uzivajte!

Austrian Farmer's Bread (Bauernbrot)

This is a sour rye bread. I've been searching for a perfect recipe for a long time, and ...search is over!

Ingredients:
Rye sour dough-
260 g rye flour
260 g water
5 g dry yeast
Wheat sour dough-
135 g bakers flour
135 g water
5 g dry yeast
Other ingredients-
170g rye flour
100 g bakers flour
70 g water
2 tbs oil
13 g salt
5 g dry yeast
1/2 tbs caraway seeds
1 teas cumin
1/2 teas coriander seeds
1/2 teas fennel seeds

Method:
Day before (or at least 16 hours) make (separately) sour dough.
On the day of baking - Mix all ingredients together and knead for at least 10-15- minutes. Using bread making machine is OK. Leave it rise for 2-4 hours.
Punch down and knead, shaping 2 balls. Dust with flour and let it double.
Preheat oven to 200*C. When bread ready for baking, transfer the balls onto baking sheet. On bottom of the oven place a dish with some boiling water. Quickly place bread inside and close the oven door. Bake for 10 minutes, then reduce temperature to 180* and bake for extra 20-30 minutes. You'll get aromatic, 'heavy' bread, easy to digest.


Austrijski seljacki Kruh/hljeb

Potrebno:
Kiselo tijesto od razi-
260 gr razanog brasna
260 gr vode
5 gr suhog kvasca
Kiselo tijesto od psenice-
135 gr brasna, obicnog
135 gr vode
5 gr kvasca, suhog
Ostali sastojci-
170 gr razanog brasna
100 gr psenicnog (obicnog) brasna
70 gr vode
2 kasike ulja (maslinovo)
13 gr soli
5 gr suhog kvasca
1/2 kasike ‘caraway’ sjemenki ()
1 kasicica kima
1/2 kasicice korijander sjemena
1/2 kasicice fenel sjemena
Nacin:
Dan prije umijesite oba kisela tijesta (odvojeno) i ostavite pokriveno kisnuti na sobnoj temperaturi najmanje 16 sati.
Sutradan, pomijesajte sve sastojke i oba kisela tijesta i mijesite najmanje 10 min (rucno) ili u masini (pekacu).
Ostavite nadolaziti 2- 4 sata (u ovisnosti o sobnoj temperaturi).
Premijesite tijesto na brasnu, oblikujte loptu, pospite sa dosta brasna i ostavite nadoci drugi put, pokriveno cistom tkaninom.
Ukljucite pecnicu da se ugrije na *200 C, te neposredno prije pecenja na dno stavite sud sa kljucalom vodom. Ovo ce stvoriti vlaznu sredinu koja omogucava hrskavu koricu.
Ubacite kruh da se pece 10 minuta, a zatim smanjite temperaturu na *180 C, te ga ispecite do kraja.
Dobicete divan mirisan i ‘tezak’ kruh, koji je lak za probavu.

Wiener Poppy Seed Cake

Easy, gluten free, delicious!

Ingredients:
6 eggs, separated
180 g sugar, caster
180 g butter, very soft
180 g almonds, ground
180 g poppy seed, ground
Glaze:
Dark and white chocolate, melted separately (with a bit of oil)

Method:
Preheat oven (180*C), prepare tin, or muffin pan.
First make a stiff foam out of egg whites and half of sugar, set aside.
In another bowl mix butter, the rest of sugar and egg yolks, until smooth. Switch the mixer off, add almonds and poppy seed - fold in.
To this mixture add egg whites, and fold gently.
Pour into baking dish, and bake for 30 min.
When ready, take out and let it cool.
After some time, turn the cake upside down, and glaze with melted chocolate - first dark, then white. Let it drip, for a decorating effect.
This recipe is suitable for baking in muffin tins; take care to not over bake them, as baking time should be shorter.





Becki kuglof sa makom i bademima

Potrebno:
6 jaja, odvojena bjelanca od zumanaca
180 gr secera, sitnijeg
180 gr putera, veoma mekanog
180 gr badema, mljevenih
180 gr maka, mljevenog
Glazura:
tamna i bijela cokolada, odvojeno otopljene sa malo ulja.

Izrada:
Zagrijte rernu, pripremite zeljeni kalup.
Umutite bjelanca sa pola secera, ostavite po strani.
U drugoj posudi umutite preostali secer sa puterom i zumancima. Dodajte bademe i mak, sjedinite rucno mijesajuci, pa dodajte snijeg od bjelanaca, takodje rucno.
Sipajte u kalup i pecite 30-ak minuta na 180*C.
Izvadite, ostavite hladiti, pa onda okrenite na zdjelu u kojoj cete sluziti. Prelijte najprije tamnom cokoladom, a potom i bijelom. Pustite sa se 'sliju' jedna u drugu.
Ovaj kolac se moze peci u minijaturnim kalupima za mafine (kao slika gore), samo pazite na vrijeme pecenja koje mora biti znatno krace.
Bez glutena (ukoliko ne koristite brasno za posipanje kalupa).

Sacher torte

If anyone can have original recipe, this is it!

Ingredients:
140 g butter, very soft
140 g sugar, caster
6 eggs
140 g dark chocolate, 55-65% cocoa, melted
110 g flour
3 g cocoa powder
apricot jam
200g chocolate (+oil) for glazing

Method:
Prepare 20 cm cake tin. Preheat the oven to 170*C.
Put egg whites into a bowl, make stiff 'foam' with 100 g sugar.
Mix butter and 40 g of sugar (another bowl) until fluffy, add egg yolks. Switch the mixer off, then add chocolate, flour, egg whites and cocoa. Fold in all ingredients.
Bake at 170*C 40 minutes.
When ready (slightly cooled), cut cake horizontally in 2. Spread apricot jam on first half, then reassemble it together. Warm some extra jam and top the cake. Let it cool.
For glazing, melt chocolate with 1-1,5 tbs oil and pour over the cake.
Keep out of the fridge.
How to make chocolate roses




Sacher torta

Potrebno:
140 gr putera, omeksalog
140 gr secera
140 gr tamne cokolade (55-65% kakaa), otopljene
6 jaja, odvojenih
110 gr brasna
3 gr kakaa
dzem kajsija
200 gr cokolade (+ ulje) za preliv

Izrada:
Pripremite 20 cm obruc za torte, ukljucite rernu na 170*C.
Umutite bjelanca sa 100 gr secera, u drugu posudu umutite puter, osttak secera i zumanca. Isljucite mikser, pa dodajte ostale sastojke, koje cete promijesati rucno.
Pecite oko 40 minuta, prohladite i prorezite napola. Namazite dzemom kajsije, sastavite ponovo, pa po povrsini namazite zagrijanim dzemom.
Za glazuru otopite cokoladu sa 1-1,5 kasikom ulja i prelijte preko torte.
Tortu cuvajte izvan frizidera.

Cinnamon Stars - 'Zimtsterne'

Every family in Austria has their own recipe, which is carried from generation to generation. I got this recipe from a special person, who helped me a lot during difficult period in my life (war in Bosnia).
'Zimtsterne' are usually made for Christmas, along with dozens of other biscuits.

Biscuit dough:
1,5 cup soft butter
3 teas cinnamon, powder
1 egg
3 cups plain flour
1 cup caster sugar
1 cup almond meal
pinch of salt
Glaze:1 egg white
1/2-1 cup icing sugar

Method:
Make a soft, smooth dough from all ingredients, cover in plastic foil and let it rest for 20 min.
Preheat oven to 180*C, and prepare biscuit tins (use baking paper for best results).
Roll out the dough to 3mm thickness; with a star cutter make the shapes and place then in prepared tins. Bake for 10 minutes.
Make icing - mix egg white and icing sugar. Brush stars with icing while still warm. Let it dry.
More icing sugar in the glaze will result whiter icing.
These stars can last up to 1 month in a cool, dry place (biscuit tins are ideal for storage).



Zvijezde sa cimetom
Solja = 250 ml
1,5 solja putera, omeksalog
3 kasicice cimeta, prah
1 jaje
3 solje brasna
1 solja secera, sitnog
1 solja badema, mljevenih
prstohvat soli
Glazura
1 bjelanjak
1/2 -1 solja secera u prahu
Priprema
1. Umijesite glatko tijesto od svih navedenih sastojaka.
Ostavite odmarati 20-ak minuta, prekriveno prozirnom folijom.
2. Razvaljajte na debljinu od 3 mm, pa izvadite oblike zvijezda.
Ukljucite pecnicu i pripremite pleh za pecenje (ja uvijek koristim silikonski papir).
3. Prenesite zvijezde na pleh i stavite peci 10-ak minuta na 180*C.
4. Napravite glazuru, tako sto cete pomijesati bjelanjak i secer. Sto vise secera stavite glazura ce biti vise bijela, ali teza za nanosenje. Kuharska cetkica ce vam pomoci u ovome.
5. Dok su zvijezde jos tople nanesite glazuru i ostavite hladiti.
Uzivajte u mirisu i hrskavosti!