Cheese and Cherry Strudel

Delightful combo! Instead of making your dough, you can use ready filo pastry (2 X 4 layers, placed next to each other, slightly overlapping, brushed with melted butter/oil)

Ingredients:
Dough /Filo pastry-
1 1/2 cups plain flour
1 tbs oil
1 egg, beaten
pinch of salt
2/3 (+) cup water
Filling-
250 g cream cheese
250 gr ricotta cheese
1 large or 2 small  eggs
vanilla essence
1/2 cup icing sugar
1 jar (670 g) sour cherries, drained (or fresh-ones, pitted)
1-2 tbs fine semolina
Extra-
flour, 1/4 cup melted butter (or oil)
rolling pin, large tablecloth (if making your own dough)

Method:
How to prepare and stretch the dough
Mix all ingredients for filling, except cherries and semolina. Place along one side of dough. Shake cherries and semolina together (in a plastic bag). Put them onto cheese filling, brush  (sprinkle)  dough with melted butter and roll into a log. Brush top with extra butter, place onto baking tin
 and bake for 35 minutes at 180*C. Dust with icing sugar and serve.



Štrudla sa sirom i višnjama

Jedna od odusevljavajucih kombinacija! Umjesto razvlacenja jufke, mozete koristiti gotovu; 2 X 4 sloja, postavljena jedan do drugog, preklapajuci se. Premazite svaki sloj sa rastopljenim maslacem.

Potrebno:
Jufka- 
1 1/2 solja brasna
1 K ulja
1 jaje, umuceno
malo soli
2/3 solje(+) vode
Fil-
250 gr krem sira
250 gr rikote
1 vece ili 2 manja jajeta
vanila esencija
1/2 solje secera uprahu
1 tegla visanja, ocijedjene (ili svjeze bez kospica)
1-2 K griza / krupice
Jos-
brasno, 1/4 solje istopljenog maslaca
oklagija i veliki stolnjak (ako razvlacite jufku)

Nacin:
Kako pripremiti i razvuci tijesto
Pomijesajte sve sastojke za fil, osim visanja i griza. Nakon sto ste razvukli jufku (ili postavili gotovu), stavite na jednu ivicu fil. Protresite visnje i griz u jednoj kesi , pa i to nanesite preko sira. Poprskajte jufku sa rastopljenim maslacem i zarolajte. Premazite vrh sa jos maslaca, postavite na tepsiju i stavite peci oko 35 minuta na 180*C. Pospite sa secerom u prahu i servirajte.

Lemon Meringue Pie

Lemon desserts are among my favorites. I love that refreshing, tangy taste in cakes, that only citrus fruits can give!

Ingredients:
-Biscuit Pastry
1 1/2 cup flour
120 g butter
2 tbs icing sugar
1 yolk
1-2 tbs water (cold)
- Cream
3 lemons, zest + juice
1 cup water
3 1/2 tbs corn flour
3/4 cup sugar
2 yolks
40 g butter
-Meringue
3 egg whites
120 g icing sugar
2-3 drops of lemon juice

Method:
Rub flour and butter (or use food processor), add other ingredients and make a soft dough. Roll out into a 28 cm circle and cover your 23 cm pie dish. Refrigerate.
Switch oven to 170-180*C; when ready take pan out of fridge, make a few piercings with a fork and bake for 15-20 minutes. (Use beans or ceramic weights for perfectly flat shell - I never do).
Place water (-3 tbs, which should be mixed with corn flour and 2 yolks), and other ingredients in a pan. Mix well; bring to boil. Add yolk/ corn flour mixture. Cook until thickened. Pour into biscuit shell. Beat egg whites with sugar and lemon juice until thick and glossy; cover lemon cream, decorate and return to oven until slightly browned on top. Chill and serve




Snježna Limun Pita 

Deserti sa limunom su mi medju najdrazima. Volim taj osvjezavajuci, aromaticni okus u kolacima, koji samo citrusi mogu dati!

Potrebno:
-Prhko tijesto
1 1/2 solja brasna
120 gr maslaca
2 K secera u prahu
1 zumance
1-2 K hladne vode
-Krem
3 limuna, ribana korica + sok
1 solja vode
3 1/2 K skroba (gustina)
3/4 solje secera
2 zumanca
40 gr maslaca
-'Snijeg'
3 bjelanca
120 gr secera u prahu
2-3 kapi limuna

Nacin:
Umijesite tijesto - protrljajte brasno sa maslacem, dodajte ostale sastojke i nacinite mako tijesto (mozete koristiti sjeckalicu). Razvaljajte na 28 cm krug, prekrijte kalup za pitu (23cm) i stavite u frizider.
Ukljucite rernu na 170-180*C; kad je spremna, nabodite tijesto i pecite oko 15-20 minuta (mozete staviti keramicke kuglice ili grah preko papira za perfektno ravnu podlogu - ja to nikada ne cinim).
Stavite vodu (oduzmite 3 K koje cete miksati sa gustinom i zumancima) i ostale sastojke da prokuhaju. Dodajte gustin/ zumanca mjesavinu i kuhajte dok se ne zgusne. Stavite ovaj krem preko prhke podloge. Miksajte bjelanca sa secerom i limunom u gusti snijeg. Prekrijte limun kremu sa ovim, dekorirajte povrsinu i zapecite u rerni dok povrsina ne dobije zlatno-braon boju. rashladite i sluzite.

Chocolate Black Forrest Cake

Welcome to December!
Black Forest cake is one of favourites in my family, but one of us is not fan of cream in cakes. To avoid disappointment, I added chocolate to the cream part and the result is delightful. This (pictured-one) is second that I made this month (November is month of birthday cakes in my kitchen - both my sons have birthdays in November, and so is my mum, my mother in law, my best friend...Lots of scorpios in my life!)

Ingredients:
Sponge-
6 eggs
1 cup sugar
75 g flour
50 g cocoa, good quality
Filling-
300 ml thickened cream, 35% fat
200 g dark chocolate
1/4 cup (+) icing sugar
300 ml double cream, 45% fat
1 jar of pitted cherries
1-2 tbs Chery Brandy ,( or Kirsh -optional)
2 tsp arrowroot (tapioca flour), or corn flour

Method:
Preheat oven to 170*C; prepare 22 cm spring form (line with baking paper).
Beat eggs and sugar until very thick and pale. Sift flour and cocoa on top and fold in. Bake for 35 minutes, or until inserted toothpick comes out clean. Cool, then take out and horizontally  cut into 3 layers.
Divide cherries into 3 parts; reserve 1 cup of liquid. Add cherry brandy to the liquid. Brush 2 bottom layers of sponge with this mixture, place cherries over them. The rest of liquid (2/3 cup) mix with corn flour and boil until thick. Add last part of cherries and let it cool.
Heat cream, pour over chocolate and stir into a smooth consistency. When set, add double cream and icing sugar; beat until thick. Divide into 3; spread 2 first layers and assemble cake. Put cream around last layer, leaving middle free. Spoon jelly with cherries in the middle and refrigerate for 2 hours, before slicing.

Čokoladna 'Schwartzwald' Torta

Dobrodosli u decembar!
'Schwartzwald' torta je jedna od omiljenih u mojoj porodici, ali jedan od nas ne voli pavlaku u kolacima. Stoga sam dodala cokoladu u krem, da bih izbjegla razocaranje. Torta je bila odlicna.
Ova (na slici) je druga proslog mjeseca koju sam pravila (novembar je mjesec torti u mojoj kuhinji - oba moja sina su rodjeni u novembru, moja mama, svekrva, najbolja prijateljica...Mnogo skorpija u mom zivotu!)

Potrebno:
Biskvit-
6 jaja
1 solja secera
75 gr brasna
50 gr kaka, dobre kvalitete
Fil-
300 ml slatke pavlake, 35% masnoca
200 gr tamne cokolade
1/4 solje secera u prahu (+)
300 ml 'duplog' vrhnja ( 45% masnoce)
1 tegla visanja (u soku)
1-2 K Sheri-brendija (ili Kirsh), opciono
2 k gustina (ili slicnog skroba)

Nacin:
Ukljucite rerun na 170*C; pripremite22 cm obruc za torte (oblozite papirom za pecenje).
Tucite jaja sa secerom dok ne postane gusto i cvrsto. Prosijte brasno I kakao na vrh, pa rucno umijesajte. Pecite 35 minuta, ili dok ubodena cackalice ne izadje cista. Ohladite, pa izrezite na 3 sloja.
Podijelite visnje na 3 dijela, sacuvajte 1 solju soka. Dodajte alkohol soku. Cetkicom nanesite tekucinu na prva 2 sloja; postavite visnje preko ovoga. Ostatak tecnosti (2/3 solje) pomijesajte sa gustinom i prokuhajte. Ubacite treci dio visanja I ohladite.
Zagrijte vrhnje, prelijte preko komadica cokolade I promijesajte u glatku masu; ohladite. Umijesajte duplo vrhnje I miksajte u gustu kremu sa secerom u prahu. Podijelite na 3 dijela. Premazite prve 2 kore sa kremom, a zadnj samo okolo, ostavljajuci sredinu slobodnu. Slozite tortu, zatim u sredinu ubacite prostali dio sa visnjama. Stavite u frizider na 2 sata prije rezanja.

Rose Torte

I know her for 20+ years; we flew (on same flight) and stepped on Australian soil together. We had our ups and downs, but I'm sure, we never questioned our friendship. At the back of our mind, we always could count on each-other, even if we weren't in contact for months. 

It was her 50th birthday, and I made a special cake for a special lady! Her name is Nada... 

Celebration took place last Friday/Saturday at Sydney City, 76th floor of Meriton Hotel (with other lovely ladies)

Ingredients:

Sponge-

4 eggs, separated

3 egg whites

3/4 cup sugar

1/3 cup melted butter

1 cup SR flour

2/3 cup plain flour

3-4 drops pink colour

(1-2 tbs rose water + 1/2 cup water + 1 tbs sugar, for syrup)

Cream-

1 cream cheese, soft

1 butter, soft

2/3 cup (+) icing sugar

3-4 tbs (red) rose jam, warmed and sieved

1 tbs rose water

(dried rose petals, for decoration)

Method:

Beat egg whites with sugar until thick. Add colour and yolks, one by one, while beating. Fold in butter, then flour. Bake for 25(or more) minutes at 180*C, in a 22 cm cake pan. Take out, cool then slice horizontally into 3. Mix all ingredients for syrup and brush (or spoon) over each layer with this liquid.

Beat butter and cheese with icing sugar, add jam and rose water. Spread over each layer, then assemble. Decorate outside of the cake and sprinkle with rose petals. Chill before slicing.

Torta sa mirisom Ruže

Poznajem ju vise od 20 godina; zajedno smo doletjeli (istim avionom) i krocili na Australijsko tlo. Imali smo nase uspone i padove, ali sam sigurna da nikada nismo sumnjale u nase prijateljstvo. Negdje u dnu srca, uvijek smo znale da mozemo racunati jedna na drugu, cak i ako se nebismo vidjali mjesecima.

Slavila je 50i rodjendan, i napravila sam posebnu tortu za posebnu damu. Njeno ime je Nada...

Proslava se desila proslog petka / subote u Sidniju, na 76 spratu Meriton hotela (sa drugim dragim gospodjama).

Potrebno:

Biskvit-

4 jaja, odvojena 

3 bjelanca

3/4 solje secera

1/3 solje otopljenog maslaca

1 solja samodizajuceg brasna

2/3 solje obicnog brasna

3-4 kapi ruzicaste boje

(1-2 K ruzine vodice + 1/2 solje vode + 1 K secera, za sirup)

Krema-

1 krem sir (250gr)

1 maslac, omeksao

2/3 solje secera u prahu (vise,  po zelji) 

3-4 K dzema  (crvene) ruze, zagrijan i procijedjen

1 K ruzine vodice

(susene ruzine latice, za dekoraciju)  

Nacin:

Umutite bjelanca sa secerom u cvrstu masu, zatim dodajte boju i zumanca, muteci cijelo vrijeme.

Rucno umijesajte maslac, zatim brasno. Uspite u 22 cm kalup i pecite 25(+) minuta na 180*C. Prohladite i prerezite biskvit na 3 dijela. Pomijesajte sastojke za sirup pa svaki sloj navlazite s njim. 

Umutite maslac, krem sir i secer. Dodajte dzem i ruzinu vodicu. Premazite svaki sloj i ukrasite okolo. Pospite laticama ruze i rashladite prije rezanja.

Coconut, Lemon and Poppy Seed Torte

I love lemons; their smell, acidity and freshness they give to dishes. Every morning, before anything else, I have a glass of water with some lemon juice; It helps my migraines. I love having them in savoury dishes, but desserts with lemon are irresistible to me.

Ingredients: (23 cm cake)

-Sponge

4 eggs, separated

2 egg whites

2/3 cup sugar

160 g (2/3 cup) butter, very soft

1/3 cup sour cream

2/3 cup coconut, desiccated

2/3 cup SR flour

2 tbs poppy seeds

-Cream

3/4 cup lemon curd (with eggs) or 1 cup, if you like strong taste of lemon

2 yolks

1/2 cup sugar

80 gr butter

1/2 tbs corn flour

1/2 cup icing sugar

125 g (1/2 cup) butter, soft

- double cream (250-300 ml) and 1-2 tbs icing sugar, for decoration

Method:

- Sponge

Preheat oven to 170*C, line a spring form  with non-stick paper (or butter and flour it).

Beat all egg whites with sugar until thick and glossy. Add yolks, one by one, then reduce speed of your mixer, add butter and sour cream. Beat until incorporated, switch off and fold in flour, poppy seeds and coconut. Transfer mixture into baking pan and bake for 45-55 minutes (or until inserted toothpick comes out clean). Let it cook, then cut horizontally into 3 layers.

-Cream

Place lemon curd (reserve 3-4 tbs), 1/2 cup sugar, yolks and 80 g butter in a pan, heat until starts boiling (gently). Mix reserved lemon curd with 1/2 tbs corn flour and pour into boiling mixture. Cook for another minute, then take off and let it cool completely. 

Beat 1/2 cup butter with 1/2 cup icing sugar, until creamy, then add cooled lemon curd mixture and beat well. 

Fill layers with this (leave a bit for top). Beat double cream with icing sugar and decorate your cake.

Kokos, Limun i Mak Torta

 Mnogo volim limun; njegovu kiselost, miris i svjezinu koju daje jelima. Svako jutro, nakon budjenja, popijem casu vode sa malo iscijedjenog limunovog soka. Pomaze mojim migrenama!

Volim ga i u slanim jelima, ali deserti sa limunom su mi neodoljivi.

Potrebno: (za 23 cm obruc)

-Biskvit

4 jaja, odvojenih

2 bjelanca

2/3 solje secera

160 gr (2/3 solje) maslaca, veoma omeksalog

1/3 solje kiselog vrhnja

2/3 solje kokosa

2/3 solje samodizajuceg brasna

2 K maka

-Krem

3/4 solje zgusnutog limuna (lemon curd) sa jajima, ili 1 solja za jaci ukus

2 zumanca

1/2 solje secera

80 gr maslaca

1/2 K skrobnog brasna

1/2 solje secera u prahu

125 gr maslaca, omeksalog

- slatko vrhnje (sa 45% masnoce, 250-300 ml) i 1-2 K secera u prahu , za dekoraciju

Nacin:
-Biskvit
Ukljucite rernu na 170*C, pripremite obruc za tortu (oblozite papirom ili maslacem i brasnom).
Umutite bjelanca sa secerom, ubacite jedno po jedno zumance. Smanjite obrtaje pa dodajte maslac i vrhnje. Iskljucite, zatim ruco umijesajte brasno, kokos i mak. Prebacite u kalup i pecite 45-55 minuta (ili provjerite cackalicom). Ostavite ohladiti, zatim prerezite na 3 dijela. 
-Krem
Stavite zgusnuti limun (odvojite 3-4 K), zumanca, 1/2 solje secera i 80 gr maslaca da prokuha (blago). Umijesajte skrobno brasno u preostali zgusnuti limun i ubacite u vrelu masu. Kuhajte jos minut, zatim smaknite i ostavite hladiti. Umutite 1/2 secera u prahu i 125 gr maslaca dok ne postane kremasto, zatim ubacite ohladjenu kremu i jos mutite. Ovime filujte tortu, ostavljajuci i za vrh.
Umutite slatko vhnje sa secerom u prahu i time dekorirajte tortu. (Kap, dvije zute boje koju spustite niz jednu stranu poslasticarske vrecice, ce dati interesantnu sharu prilikom istiskanja krema).

Apple, Carob and Rhubarb Pie

I had some carob powder in my freezer that needed to be used (brought from Bosnia 2 years ago). After researching internet for a new recipe, I found some ideas on how I want it to make - pie with some fruit on bottom!

 I was delighted with results, especially after reading about nutrition and health benefits that carob offers. It's believed that has aphrodisiac effects too.

Ingredients:

-Pastry

2 cups flour

150 g butter

2 yolks

2-3 tbs icing sugar

2-3 tbs water

-Filling

250 g carob powder

180 g brown sugar 

300 ml milk

100 ml olive oil

2 egg whites, beaten

-Fruit layer (red fruit looks good inside)

2 apples, sliced

250 g rhubarb  (or other fruit)

1-2 tbs semolina

2-3 tbs icing sugar

1 tsp cinnamon 

Method:

First make filling - place milk, sugar and carob in a pan. Bring it to boil, cover and let it cool. When cool, add oil and egg whites. Mix well.

Preheat oven to 170-180*C.

Pastry - Rub butter pieces into flour (or process it), add yolks and cold water. Knead until soft dough formed. Roll out to a 40 cm circle (for a 27 cm pie ). Place it into pie dish. 

Mix fruit / rhubarb with icing sugar and semolina. Place it on bottom of pie dish (over the dough).  Spoon carob mixture over it.  Tap dish on working surface a few times, so carob mixture sits better between fruit pieces. Place pie into oven and bake for 45 minutes.

              

Pita sa Rogacem, Jabukama i Rabarbarom

Imala sam pakovanje rogacevog brasna u zamrzivacu koje je trebalo iskoristiti,  jer je preostalo od proslog odmora u Bosni prije 2 godine. Poslije malo istrazivanja na internetu, pronasla sam nacin kako sam ga zeljela utrositi - pita od rogaca sa vocem na dnu. 

Bili smo odusevljeni rezultatom, posebno kada sam procitala o  hranjivim vrijednostima i zdravstvenim beneficijama koje rogac pruza. Izvojicu to da mnogi misle da je odlican afrodizijak.

Potrebno:

-Tijesto

2 solje brasna

150 gr maslaca, komadici

2 zumanca

2-3 K secera u prahu

2-3 K vode, hladne

-Fil

250 gr rogacevog brasna

180 gr braon secera

3 dl mlijeka

1 dl maslinovog ulja

2 bjelanca, ulupana

-Vocni sloj (crveno voce izgleda dobro u piti)

2 jabuke, izrezane

250 gr rabarbare (ili drugog voca )

1-2 K krupice / griza (sitni)

2-3 K secera u prahu 

1 k cimeta

Nacin:

Najprije napravite fil- Stavite mlijeko, secer i rogac u posudu. Zagrijte do kljucanja, poklopite i ostavite hladiti. kad se ohladi umijesajte ulje i bjelanca.

Zagrijte rernu na 170-180*C.

Tijesto - Utrljajte maslac u brasno, dodajte zumanca i vodu i umijesite. Ovo mozetet uciniti sa elektricnom sjeckalicom. Ravaljajte tijesto u 40 cm krug (za 27 cm pitu). Smjestite tijesto u obruc / posudu za pite. 

Pospite griz i secer  preko voca / rabarbare, promijesajte. Smjestite voce na dno preko tijesta, zatim prebacite masu sa rogacem. Malo lupnite posudu o radnu povrsinu, kako bi sn=mjesa bolje ulegla izmedju voca. Pecite oko 45 minuta.

Easy 'Cassata' (No bake cake)

World is functioning, thanks to good will people - those who want to help strangers.
As known, I accidentally deleted some of yours (much wanted) comments, and was devastated when  realised it's impossible to retrieve them. I posted call for help in blogger forum, and there was a person willing to answer.
Peter McC kindly sent links of my posts with your comments. I wouldn't be able to resolve this mess by myself (neither my teenage boy could help). So, Thank you Peter once again!
I will be very careful next time when deleting spam comments!

Ingredients:
500 g Milk coffee biscuits (or similar)
2 cups cold milk
250 g butter, very soft
3 egg yolks
8 tbs icing sugar
130 g chocolate (65% cocoa), melted
130 g hazelnuts (walnuts, almonds, or any other nuts), ground
1/2 cup dried fruit (sultanas, apricots, cranberries...), chopped
2-3 tsp Rum (or Kahlua, Frangelico, or any other liqeur...)
Icing:
3 egg whites
9 tbs sugar
3 tbs water
Grated chocolate, for sprinkling

Method:
Break biscuits into quarters, put them in a bowl and spoon milk and rum over them, mixing gently.
In another bowl, mix butter, egg yolks and sugar until smooth and fluffy. Add chocolate, fruit and nuts. Fold in milk-biscuit mix gently.
Spoon it out on a serving dish, shaping a dome. Refrigerate.
For icing-
Put sugar and water to boil, until sugar melted and syrup formed.
Beat egg whites with a mixer, until soft peak forms. Pour syrup into it, while still hot and beat for another 5 minutes. Decorate the dome with icing, and sprinkle with shaved/grated/melted chocolate (or Nutella). Refrigerate for 2 hours before serving.

Brza Kasata

Svijet funcionise zahvaljujuci ljudima dobre volje - onima sto su spremni pomoci strancima.
Kao sto je poznato, slucajno sam ponistila neke od vasih (veoma zeljenih) komentara, pa sam bila veoma razocarana kad sam shvatila da ih ne mogu povratiti. U blogger forum sam poslala molbu za pomoc, gdje je bila osoba voljna reagovati.
Peter McC je ljubazno odgovorio i poslao linkove sa vasim komentarima. Sama ne bih mogla razrijesiti ovakvu situaciju, a ni moj srednjoskolac mi nije mogao pomoci.
Prema tome, hvala Peter jos jednom. Sljedeci put cu biti jako pazljiva pri ponistavanju 'spam' komentara.

Potrebno:
500 gr petit (ili sl.) keksa
1/2 l mlijeka
250 gr maslaca ili margarina
3 zumanjka
8 kasika secera u prahu
130 gr cokolade, 65% kakao, istopljene
130 gr ljesnika, pecenih i mljevenih (ili drugih orasastih plodova)
po zelji grozdjice, zele bombone, sjeckane susene kajsije…
2-3 kasicice ruma (ili nekog drugog likera)
Za ukrasiti-
3 bjelanjka
9 kasika secera, uspinovan sa
3 kasike vode
malo ribane/ topljene cokolade (ili Nutela)

Priprema:
Izlomite keks na cetvrtine, te ga polijte (kasika po kasika) sa 1/2 l mlijeka u koje ste ubacili rum. Promijesajte i ostavite sa strane.
U drugu posudu izmijesajte pjenasto maslac sa secerom, pa dodajte zumanjke.
Ubacite cokoladu, suseno voce i ljesnjake te promijesajte.
Sastojke iz obje posude izmijesati, pa prevrnuti na tanjir za sluzenje (mozete oblikovati bilo koju formu). Staviti u frizider.
Bjelanca umutiti u cvrst snijeg, pa im u mlazu dodati vrucu uspinovanu masu od vode i secera (Ja jos malo ‘dokuham’ na pari). Mutiti jos par minuta, a zatim ukrasiti tortu.
Prije sluzenja jos rashladiti (2 sata) u frizideru.

Parfait Torte with Hazelnuts

I didn't want to post this recipe at first (that's why my photos are bad too). Don't take me wrong - the torte was tasty, but I didn't like the texture ...all same boring texture. Not for me! I like a bit variety and excitement in a torte. Maybe it would be perfect (that's what 'parfait' means) for someone else; ... lets say for someone who doesn't have teeth ;-). In that case, here is the recipe.

Note - any nuts, even grounded poppy seeds may be used instead of hazelnuts!
Ingredients:
Basic mixture-
1 l milk (full fat)
7 tbs sugar
1 tsp vanilla essence
30 g gelatin
500 ml thickened cream
(1st layer) Biscuit base -
200 g biscuits (milk coffee or similar), processed
50 g hazelnuts, processed
6 tbs basic mixture
(2nd layer) Hazelnut filling -
200 gr hazelnuts, toasted and processed
80 ml water
1 tbs honey
1 tsp vanilla
3 tbs sugar
1/2 of  (leftover) basic mixture
(3rd layer) 1/4 of (leftover) basic mixture
(4th layer)100 g dark chocolate, melted + last 1/4 of basic mixture

Method:
First make basic mixture, as you're going to need it through whole process.
Mix gelatin with a bit of milk. Put all other ingredients in a pan. Heat until boiling stage. Take off and stir in gelatin. Let it cool.
Line a 22 -23 cm spring form with silicon paper.
Mix all ingredients for 1st layer. Spread it onto bottom of prepared form. Refrigerate.
2nd layer - Cook all ingredients  (except basic mixture)  for 4-5 minutes. Mix in basic mixture when slightly cooled. Spread over the 1st layer; return to fridge for 5-10 minutes, then add 3rd layer and spread with 4th layer (mixture of chocolate and basic mixture). Refrigerate until set (2-3 hours)

'Parfait' (Parfe torta)

Najprije nisam zeljela objaviti ovaj recept (stoga su i fotke bezvezne). Nemojte pogresno shvatiti - torta je bila ukusna, ali meni se nije dopala tekstura...jednolicna dosadna tekstura kroz cijelu tortu. Nije za mene! Ja volim malo varijacija i uzbudjenja kroz dozivljavanje (degustaciju) torte. Mozda bi ova torta bila perfektna ('parfait' bas to znaci) za nekoga drugoga; hm, recimo za nekoga ko nema zuba ;-) Pa, u tom slucaju evo recepta. 

Napomena- bilo koje orasaste plodove, pa cak i mljeveni mak mozete koristiti umjesto ljesnika.
Potrebno:
Osnovna masa-
1 l mlijeka (punomasno)
7 K secera
1 vanila
30 gr zelatine
500 ml slatkog vrhnja
(1. sloj) Podloga od keksa-
200 gr keksa, samljevenog
50 gr ljesnika, samljevenih
6 K osnovne mase
(2. sloj) Fil sa ljesnicima-
200 gr ljesnika, propecenih i samljevenih
80 ml vode
1 K meda
1 vanila
3 K secera
1/2 preostale osnovne mase
(3. sloj) 1/4 preostale osnovne mase
(4. sloj) 100 gr tamne cokolade + zadnja 1/4 osnovne mase

Nacin:
Najprije napravite osnovnu masu, jer cete ju trebati kroz sve slojeve torte.
Umijesajte zelatin sa malo hladnog mlijeka. ostatak sastojaka stavite kuhati. Kada provri, smaknite sa vatre, umijesajte zelatin i ostavite prohladiti.
Kalup za tortu (22-23cm) oblozite papirom ili folijom. 
1. sloj- Pomijesajte sve sastojke  sa 6 K osnovne mase; rasporedite po dnu i stavite u frizider.
2.sloj- Kuhajte sve navedene sastojke 4-5 minuta, zatim umijesajte 1/2 preostale osnovne mase. Stavite preko 1-og sloja i vratite u frizider na 5-10 minuta.
3.sloj stavite preko prethodna 2, zatim prelijte sa 4 slojem (rastopljena cokolada umijesana u zadnju 1/4 osnovne mase). Ostavite u frizider na 2-3 sata da se dobro stegne.

5 Favourites / 5 Omiljenih....

I got involved into a lovely blogers' game "5 favourite dessert". Here is my selection!

Poziv za ovu igricu sam dobila od drage Ingrid sa bloga Prekratak dan. Dopala mi se; odlican nacin da se podsjetimo omiljenih recepata i postova. 

Na sljedeci krug izazova pozivam sljedece blogove:

-What's for dessert?

-Cook and play

-Kuhinjske price

-Foozdarije

-Hleb i so

Evo i mojih omiljenih:

'Lazy' Apple Pie

                   

  Salted Caramel Chocolate Mousse Cake

       

Wiener Poppy Seed Cake

Classical Baked Cheese Cake (Donna Hay recipe)

Pear and Walnut Upside-down Flourless Cake

                                 

Evo i koda / imidza za igricu!

Light as a ballerina ...Pavlova

We all know the dessert was named after Russian ballet dancer Anna Pavlova (late 19th to early 20th century) when she was visiting down under; we still don't know where it was first created - New Zealand or Australia. Seems that similar desert originated in New Zealand, but first time was named in Australia (in a Perth hotel, where it was created for the famous dancer, who wanted something sweet but light).
Very easy dessert that allows you to use any kind of fruit available.

Ingredients:
4 large (or 5 small) egg whites
1 cup caster sugar
2-3 tsp corn flour
1 tsp white vinegar (or lemon juice)
-Whipped cream  (300 ml) and seasonal fruit for topping

Method:
Beat egg whites, until soft peak forms. Add a couple of sugar, beat until incorporated, then add the rest of ingredients, until you get thick, glossy meringue.
Switch oven to 150*C. Transfer meringue onto an al-foil (or silicon paper); form any shape you like (make  center slightly lower than edges).
Alternatively, bake meringue in a spring form. (Oil / butter paper then sprinkle with corn flour; in this case center should be slightly taller than the edges)
Place meringue into oven, lower temperature to 120-130*C and bake for 1 hour. leave meringue to cool in oven after switching off.
When completely cool, peel off the paper (al-foil), place onto serving dish. Whip cream (add 1 tbs icing sugar- optional) and place chosen fruit on top.
(Part of berries can be mashed into a sauce).

Lagana kao balerina ...Pavlova

Culi smo svi za 'Pavlovu' i znamo da je kreirana za poznatu Rusku prima balerinu (Ana Pavlova,kraj 19og i pocetak 20og vijeka). Novozelandjani i Austalijanci se jos uvijek bore kod koga je prva napravljena; Cini se da je ideja krenula iz Novog Zelanda, gdje je slican desert postojao prije posjete balerine. Medjutim, za naziv su odgovorni Australci, koji su prvi put ovakav desert nazvali po slavnoj plesacici (Hotel u Perthu gdje je odsjela)...Zeljela je nesto slatko, ali vrlo lagano!

Nekomplikovani desert, koji omogucava upotrebu bilo kojeg sezonskog voca.

Potrebno:

4 veca ili 5 manjih bjelanaca

1 solja sitnog secera

2-3 k skrobnog brasna

1 k (bezbojnog) sirceta ili limunovog soka

- Umuceno vrhnje / pavlaka (300ml) i voce za povrsinu

Nacin:

Umutite bjelanca u snijeg; dodajte 1-2 K secera, umijesajte, zatim ostale sastojke. Mutite dok ne postane gusto i sjajno. 

Ukljucite rernu na 150*C. Pripremite obruc za tortu ili ravni pleh; oblozite folijom ili papirom za pecenje. Istresite snijeg na povrsinu, oblikujte kako zelite, neka sreda bude nesto niza od ivica. Ako pecete u obrucu, tada sreda treba da je nesto visa od krajeva.

Stavite u rernu i smanjite temperaturu na 120-130*C. Ostavite oko 1 sat; iskljucite rernu i ostavite prohladiti unutra. Kada je spremno, postavite na pladanj i ukrasite sa pavlakom i vocem. (Dio bobicastog voca mozete izdrobiti u preljev i posuti izmedju drugog voca.)

Sticky Date and Pear Cake

It is pear season in Australia, which means they're very cheap at the moment.
Pear cakes are on top of the list of my favourites; this-one belongs to the special group of irresistible-ones.

Ingredients:
1 cup dates (dried)
1 cup water
1 tsp baking soda
125 g butter
3/4 cup sugar
1 large (or 2 small) egg
3 ripe pears, peeled and diced
1 tsp cinnamon
1 1/2 cups SR flour
Topping-
3/4 cup brown sugar
60 g butter
1/2 cup cream (35% fat)

Method:
Boil dates, water and baking soda for 2-3 minutes; take off the heat, slightly mash with a fork and let it cool.
Preheat oven to 170*C; prepare 20-22 cm cake tin, line with baking paper.
Beat butter, sugar and egg until light and fluffy. Add pears, flour, cinnamon and date mixture. Mix well. Pour into the tin and bake for 50-60 minutes. Take out and let it cool.
For topping- boil all ingredients in a heavy bottomed pan. Take off and let it cool.
Take the cake out of tin and pour topping over it. Slice the cake and enjoy!

'Ljepljivi' kolac sa Datulama i Kruskama

Sezona je krusaka u Australiji, sto znaci da su trenutno jako jeftine. Kolaci sa kruskama su mi medju najdrazima, a ovaj pripada skupini neodoljivih.

Potrebno:
1 solja datula (susenih)
1 solja vode
1 k sode bb
125 gr maslaca
3/4 solje secera
1 vece (ili 2 manja) jajeta
3 zrele kruske, oguljene i sjecene na kockice
1 k cimeta
1 1/2 solja samodizajuceg brasna
Preliv-
3/4 solje braon secera
60 gr maslaca
1/2 solje slatke pavlake / vrhnja (35% masnoce)

Nacin:
Kuhajte datule, vodu i sodu oko 2-3 minute; smaknite, viljuskom izgnjecite blago i ostavite prohladiti.
Ukljucite rernu na 170*C; pripremite obruc (20-22 cm) i oblozite ga neprijanjajucim papirom.
Miksajte maslac, jaje i secer dok ne postane pjenasto. Ubacite kruske, brasno, cimet i smjesu sa datulama i lagano izmijesajte. Uspite u kalup i pecite 50-60 minuta. Prohladite.
Za preliv- prokuhajte sve sastojke, smaknite s vatre i ostavite hladiti. 
Postavite kolac na servirajucu posudu, prelijte sa prelivom. Rezite i uzivajte!

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.