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.

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.

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

Havana 2

Something sweet for the end of the week...

Another version of Havana. I prefer this-one with sour cherries and cinnamon.
Previous 'Havana' recipe is for those who like taste of hazelnuts and cream.

Ingredients:
Meringue bases (3)-
6 large egg whites
300 g sugar
100 g hazelnuts (or walnuts), grounded
1/2 tsp cinnamon
Filling-
70 g sugar
1,5 tbs gelatin
1/2 cup sour cherry juice (from a jar)
1/2 tsp cinnamon
1/2 cup milk
4 egg yellows
300 ml thickened cream, from fridge
Short crust base-
200 g flour
40 g sugar
125 g butter, pieces
1 egg
1/2 tsp baking powder
Cherry jam for spreading over the base when is done (Optional)
For decoration-
1 cup sour cherries with juice
1,5 tsp corn flour
Method:
Preheat oven to 150*C (120 fan forced). Prepare tins, cover with paper / silicon.
Whisk egg whites into foam , add sugar spoon by spoon. When very thick, add hazelnuts and cinnamon and fold in. Mark 3 circles (smaller than 22 cm - meringue will expand) on paper, spread meringue onto marked circles (piping is the best solution) Bake for 1 hour, or until bases very firm. Take then out on a wire rack to cool.
While meringues are baking, make filling and short crust base.
Sprinkle gelatin over juice, mix well and heat until totally dissolved. Put aside.
Heat milk and sugar to boil, add beaten egg yellows. Cook until thick. Mix it with gelatin / juice mixture. Let it cool at room temperature.
For base, mix flour, sugar and butter in a food processor (or with your fingers), add beaten egg and baking powder. Roll out to a 22 cm circle. Bake 10-12 min at 180*C. Take out, let it cool then spread with jam (optional).
Check filling - if gelatin / egg mixture started setting, add cinnamon and whisk it with thickened cream from fridge. This will help set the filling immediately.
Assemble the cake:
Short crust base at the bottom, 1/3 filling, then meringue bases each topped with 1/3 filling, except top one. Press top very slightly (with something flat, exmpl slicing board)
For decoration, mix reserved juice and cherries with corn flour. Boil it to thicken. Cool slightly, then put it on top of the cake. Refrigerate for 2 hours before serving.



Havana

Jos jedna verzija!
Ovakva se pravi u Sarajevu (sa ukusom visanja i cimeta), dok se ona vec objavljena verzija (recept) pravi u Zenici, i ima ukus ljesnika i slaga. (Zitelji oba grada tvrde kako je bas ona torta iz njihovog grada PRAVA I ORIGINALNA)
Ja licno vise volim ovu, samo cu sljedeci put visnje dodati i u fil.

Potrebno:
Beze kore-
6 vecih bjelanaca
300 gr secera
100 ljesnika (ili oraha), samljevenih
1/2 k cimeta
Fil-
70 gr secera
1,5 K zelatine
125 ml soka visanja (iz kompota / tegle)
1/2 k cimeta
125 ml mlijeka
4 zumanca
300 ml slatke pavlake / kajmaka, iz frizidera
Podloga od sipljivog tijesta-
200 gr brasna
40 gr secera
125 gr maslaca / margarina, rezanog na komadice
1 jaje
1/2 k praska za pecivo
Dzem od visanja za premazati gotovu koru (po zelji - nije neophodno)
Za ukrasiti-
1 solja visanja iz tegle sa sokom
1,5 k 'Gustina' ili slicno
Nacin:
Ukljucite rernu na 150*C, pripremite pleh za susenje kora - oblozite papirom ili al-folijom.
Umutite bjelanca i secer u cvrstu smjesu. Ubacite ljesnike i cimet. Sjedinite masu rucno. Oznacite 3 kruga na plehu (manja 0d 22 cm - rasirice se prilikom susenja). Nanesite 3 kore - najlakse je istisnuti masu iz kese. Pecite 1 sat, ili dok se sasvim ne sasuse.
U medjuvremenu napravite fil i podlogu.
Pospite zelatin po soku, zagrijte i mijesajte dok se sasvim ne otopi ( ne kuhati). Malo prohladite. Zagrijte mlijeko i secer u drugu posudu do vrenja, dodajte umucena zumanca i kuhajte dok se ne zgusne. Sastavite ovo sa masom od zelatine. Ostavite hladiti na sobnoj temperaturi.
Napravite podlogu - Vrhovima prstiju utrljajte maslac sa secerom i brasnom, dodajte jaje i prasak za pecivo, umijesite i razvaljajte na 22 cm krug. pecite 10-12 min na 180*C. Kada se ohladi namazite dzemom od visanja (po zelji - ja nisam)
Provjerite stanje zelatinozne mase; ako se pocelo zgusnjavati, ubacite cimet i sa vrhnjem / slagom umutite u cvrsu masu (vrhnje iz frizidera ce pomoci procesu zgusnjavanja.)
Slozite tortu-
Najprije stavite koru sa dzemom, preko nje 1/3 kreme, zatim hrskave kore od bjelanaca sa 1/3 kreme na svaku, osim posljednju. Pritisnite blago necim ravnim (npr daska za rezanje).
Za dekoraciju - pomijesajte sok i visnje sa gustinom, prokuhajte. Zgusnutu smjesu malo prohladite, pa pospite po povrsini torte. Hladite u frizideru najmanje 2 sata prije sluzenja.

Cherry Pie

"Sweet as Cherry Pie" - unbeatable expression!

Ingredients:
Pie crust-
2 cups flour
2 tbs icing sugar
150 g butter, cold cut into small pieces
1 tbs lemon juice
1-2 tbs icy cold water
Filling-
800 g cherries, pitted
5-6 tbs sugar
zest of 1/2 lemon
1 tbs flour
1 tbs semolina
icing sugar for dusting
Method:
Use food processor to make crust - put all dry ingredients together with butter pieces; pulse until crumbles assemble. Add lemon juice and water. Process until dough start to form. Take out and knead; wrap in glad wrap and leave it aside.
Mix cherries with all other ingredients for filling.
Preheat oven to 180*C; prepare a 22 cm pie dish (oil and dust with flour).
Roll out the dough ( on a floured surface) to a 26 cm circle. Transfer it to pie dish. Place prepared filling onto it; bake 30 min. Take out and let it cool on a wire rack. Place onto serving dish and dust with icing sugar.

Pita sa Trešnjama

Potrebno:
Prhka podloga-
2 solje brasna
2 K secera u prahu
150 gr maslaca iz frizidera, rezanog na komadice
1 K soka limuna
1-2 K hladne vode
Fil-
800 gr tresanja, ociscenih od kospica
5-6 K secera
ribana korica 1/2 limuna
1 K brasna
1 K griza / krupice
secer u prahu za posuti
Nacin:
Napravite tijestona klasican nacin mrvljenjem prstima ili uz pomoc sjeckalice - Stavite sve suhe sastojke, isjeckajte / smrvite, dodajte sok limuna i vodu. Istresite na povrsinu, malo izradite, umotajte u celofan i ostavite odmarati.
Pomijesjte sve sastojke za punjenje.
Ukljucite rernu na 180*C, pripremite 22 cm pleh za pitu.
Razvaljajte tijesto na 26 cm, stavite u pleh i prebacite fil preko toga. Pecite 30 min. Izvadite, stavite hladiti na resetku. Prije sluzenja pospite secerom u prahu.

Schwartzwald (Black Forest) Torte

...For my friend's 60-th birthday (during her visit to Australia)!

F. was born on Korčula (Croatia), but lived in a few countries around the World. For last 30 + years, she was living and working in Holland.
N. was also born on Korčula; he arrived to Australia when he was 16.
I met both of them a couple of years ago and straight away we became friends. (I found out that, for some reason, I quite like Korčulans.)
They met a few years ago, where else but on Korčula.
Next year they planing to move back to their birth island and live together.
Can't wait to visit this lovely couple next year in their love nest!!!



... za 60-i rodjendan moje prijateljice (za vrijeme njena boravka u Australiji)!

F. je rodjena na Korčuli; zivjela u nekoliko zemalja svijeta. Posljednjih 30+ godina je zivjela i radila u Holandiji.
N. je takodje rodjen na Korčuli. U Australiju je dosao kad mu je bilo 16 godina.
Oboje njih sam srela prije par godina i veoma brzo smo se sprijateljili.(Shvatila sam da mi se mnogi ljudi sa Korčule, iz nekog razloga, zaista dopadaju.)
Njih dvoje su se sreli prije nekoliko godina, gdje drugo nego na Korčuli.
Sljedece godine planiraju preseliti i zajedno zivjeti na svom rodnom otoku.
Jedva cekam da posjetim ovaj dragi par sljedece godine u njihovom ljubavnom gnijezdu.




Ingredients:
6 large eggs
225 g sugar
100 g butter, melted
50 g cocoa
75 g flour
1 large jar (670g) stoned black cherries
60 ml 'Kirsch' (or cherry brandy)
3 X 300 ml double cream (50% fat)
80 g icing sugar
1 teas 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.
Pour Kirsch into jar with cherries, strain reserving juice. (Add sugar to the juice if too sour). Spoon 1/4 cup juice onto each cake layer, place some cherries on top (reserve best ones for decorating top layer). 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.
Mix 1/2 cup juice with corn flour, boil it until thick. Put cherries for decoration into it and cool.
Spoon thickened juice onto cake and decorate with reserved cherries.
Refrigerate for 2 hours before cutting.


Sastojci:
6 vecih jaja
225 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)
3 X 300 ml 'duplog' slatkog vrhnja (50% masnoce)
80 gr secera u prahu
1 k gustina (ili slicno)
Nacin:
Ugrijte renu na 180*C, pripremite kalup za tortu (22cm).
umutite jaja sa secerom u svrst snijeg, 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. Ocijedite ih, zadrzite sok.
Preko svake kore kasikom nanesite 1/4 solje ovoga soka, zatim pobacajte nesto visanja (ostavljajuci najbolje za dekoraciju).
Umutite krem sa secerom u prahu. 1/3 krema stavite na donju koru, postavite drugu, zatim stavite drugu 1/3 krema. Postavite posljednju koru, pa kremom dekorisite povrsinu.
Skuhajte 1/2 solje soka sa 1 kasicicom gustina, ubacite visnje i prohladite. Rasporedite ovo preko torte, koristeci i visnje za dekoraciju.
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!

Alps' Torte

Wonderful cake from Alps.

Ingredients:
-Base
3 large eggs
100 g caster sugar
120 g butter, very soft
120 g poppy seeds, grounded
3 tbs biscuit crumbs (or bread crumbs)
-Cheese layer
450 g Ricotta cheese
1 cup sour cream
120 g caster sugar
1 teas vanilla essence
zest of 1 lemon
juice of 1/2 lemon
4 large eggs
3 tbs flour
-Cherry topping
1 cup sour cherries (caned)
1 cup cherry juice (from can)
1,5 tbs corn flour (or other starch)
Method:
Preheat oven to 170*C. Prepare a cake tin (22 cm).
Beat eggs with sugar until pale and fluffy. Add butter, mix well then fold in crumbs and poppy seeds. Bake 5-6 minutes.
Meanwhile, beat all ingredients for cheese layer with a mixer. Pour over poppy seed base and bake for another 40 minutes. Take it out and let cool.(While stil warm, push edges down to level the surface.)
Mix some cherry 'juice' with corn flour, add the rest of juice and boil until thick (Microwave is OK). Add cherries, mix well and top the cake.
Let it cool/rest for 1 hour before slicing.



Alpska Torta

Potrebno:
-Biskvit
3 veca jaja
100 gr sitnog secera
120 omeksalog maslaca
120 gr maka, samljevenog
3 kasike mrvica keksa (ili hljeba/kruha)
-Sloj sa sirom
450 gr mladog sira (Rikota)
1 solja kajmaka/pavlake
120 gr sitnog secera
1 kasicica vanile
ribana korica 1 limuna
sok 1/2 limuna
4 veca jaja
3 kasike brasna
-Preliv sa Visnjama
1 solja visanja iz kompota/konzerve
1 solja 'soka' iz kompota
1,5 kasika 'Gustina'
Nacin:
Ukljucite rernu na 170*C, pripremite 22 cm obruc za torte.
Miksajte jaja sa secerom dok ne postane gusta smjesa, ubacite maslac, promijesajte, pa dodajte mak i mrvice. Promijesajte rukom i izlijte u kalup. Pecite 5-6 minuta.
U medjuvremenu, pomijesajte sve sastojke za sloj sa sirom. Izlijte na biskvit i nastavite peci jos 40 minuta. Izvadite i ostavite da se prohladi (dok je jos toplo malo potisnite ivice torte da izravnate povrsinu)
Za preljev sa visnjama - pomijesajte malo soka sa Gustinom, dodajte ostatak soka, pa sve zajedno prokuhajte, dok se ne zgusne (moze i u mikrovalnoj). Ubacite visnje, promijesajte, pa nanesite na povrsinu torte. Ostavite je odmarati 1 sat prije posluzivanja.

Chocolate Cherry Beauties

Today is first day of Summer in Australia, and day that I usually start baking for Christmas. It's relieving to know that outside temperatures are unusually low this year. My list is including: Scottish Shortbread, Austrian 'Zimtsterne', Wiener Poppy Seed Mini Muffins, Italian 'Panetonne', Coconut Biscuits, Poppy Seed Spirals, Chocolate and Fresh Ginger Biscuits, and Sesame Wafers, Hazelnut Truffles and more (recipes coming!). At last but not at least, Gingerbread House from scratch.

Ingredients:
185 g flour
30 g cocoa
1/3 teas salt
185 g butter, softened
105 g icing sugar
1 egg yolk
1 teas almond or vanilla essence
30 g almonds, toasted, chopped
Glace cherries for decorating
a bit of melted chocolate (to stick cherries)
Method:
Mix all dry ingredients, add butter, egg yolk and essence. Make a soft dough, wrap in cello paper and keep in a cool spot for 20 minutes.
Meanwhile, heat oven to 190*C, prepare baking tins. Baking paper helps a lot.
Form small balls from dough, put on a baking sheet, and middle of every ball press with your finger (or shape dough into a log and then cut discs). Bake 8-9 minutes. When slightly cooled, dot a bit of chocolate in the middle and decorate with half of a cherry.
Keep in a cool spot for 2-3 weeks.



Čokoladne Ljepotice sa Trešnjama

Pecenje kolacica za predstojece praznike pocinje! Uvijek ispecem puno keksica, jer mogu dugo stajati i zgodni su za pokloniti.

Sastojci:
185 gr brasna
30 gr kakaa
1/3 kasicice soli
185 gr putera, omeksalog
105 gr secera u prahu
1 zumance
1 kasicica esencije vanile ili badema
30 gr pecenih, samljevenih badema
malo chocolade, istopljene
usecerene tresnje za decoraciju
Nacin:
Pomijesajte sve suhe sastojke. Dodajte puter, zumance i esenciju i umijesite tijesto. Ostavite odmarati (zamotano) na hladnom mjesu bar 20 minuta.
Ukljucite rernu i pripremite pleh za pecenje. Od tijesta uzimajte male loptice, koje cete oblikovati dlanovima, pa svaku prstom malo pritisnite na sredini (ili formirajte valjak, izrezite na diskove). Pecite 8-9 minuta, izvadite prohladiti.
Istopite cokoladu , pa na svaki kolacic stavite malo, zatim 'zalijepite' polovice usecerenih tresanja za dekoraciju.