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).

Impossible pie

It is truly impossible! You don't need a mixer, you put everything in one bowl, blend with fork and bake. Layers are made by themselves - the flour settles to form a crust, the centre is an tasty egg custard filling and coconut forms a topping.

Ingredients:
4 eggs (medium size)
1 cup sugar
2 tsp vanilla essence
1/2 cup butter or margarine, very soft
2 cups milk
1/2 cup plain flour
1 cup desiccated coconut

Method:
Switch your oven to 180*C; prepare a pie dish (not one with bottom coming off - must be solid, one piece dish - otherwise it's going to leak). Line it with silicon paper (if you leave sides longer, it's going to be easier to take the pie out)
Blend all ingredients together; pour into an pie dish (25 cm). Bake for 1 hour. Sprinkle with icing sugar / coconut before serving.



Nemoguća Pita

Recept zaista zvuci nemoguce! Ne trebate mikser, sve stavite u jednu posudu, izmijesate i izlijete peci. Slojevi se sami formiraju; brasno se slegne na dno, centar je ukusni pudingu slican fil, a na vrhu se formira korica od kokosa.

Potrebno:
4 jajeta (srednje velicine)
1 solja secera
2 k vanila ekstrakta
1/2 solje maslaca ili margarina (125gr), veoma omeksalog
2 solje mlijeka
1/2 solje brasna
1 solja kokosa, ('brasno')

Nacin:
Ukljucite rernu na 180*C; pripremite posudu za pitu (25cm; trebalo bi da je posuda iz jednog dijela, tj ona koja se ne otvara, jer bi moglo iscuriti). Ako postavite neprijanjajuci papir i ostavite duze stranice, bice vam lakse izvaditi pecenu pitu.
Izmijesajte sve sastojke u jednoj posudi i izlijte u kalup. Pecite oko 1 sat. Pospite secerom u prahu ili kokosom prije sluzenja.

Apricot and Coconut Truffles

 I've managed to try another dessert from one of my bloger friends. Today I'm presenting a recipe from 'La cuisine creative', Serbian bloger with a great collection of wonderful posts. I wanted something quick and without cooking, that is different and unusual. I found it in this recipe; very aromatic, fruity and tasty. 

'Bombs' with Apricots (original recipe in  Serbian)

Ingredients: 
200 g dried apricots
100 g dessicated coconut
75 g margarine (I replaced it with butter), ct into pieces
50 g icing sugar
1-2 tbs apricot liqueur (I added almond liqueur and rum)
lemon zest (I added orange zest)
pinch of cinnamon
white chocolate (melted) for rolling bombs in 

Method:
Cut apricots roughly, pour liqueur over them; let it aside for 30 + minutes, mixing now and then a few times. Place all ingredients into a food processor, and pulls it until all come together. Take a spoonful at a time, roll between your palms to form little balls. Refrigerate until firm. Melt white chocolate, dip each ball into it and place onto baking paper to firm again. Place balls into paper cases and serve.

Bombice sa kajsijama

Uspjela sam probati jos jedan od vasih recepata koji su bili na listi.  Zeljela sam nesto brzo, bez pecenja, nesvakidasnje i originalno. Pronasla sam ovaj recept od  'La cuisine creative', i odusevila se. Lana ima divnu kolekciju recepata sa sitnim kolacicima!

Pogledajte Originalni recept; napravila sam male promjene, jer nisam imala sve sastojke iz Laninog recepta, pa sam se posluzila onime sto se naslo u mojim zalihama.

Sastojci:
200 g suvih kajsija,
100 g kokosa, 
75 g margarina, (zamijenila sam ga sa maslacem)
50 g secera u prahu,
par kasika likera od kajsija, (stavila sam liker od badema i malo ruma)
malo naribane limunove korice, (stavila sam narandzinu koricu)
na vrh noza cimeta
Bijela cokolada (otopljena) za uvaljati bombice

Nacin:
Kajsije se izrezu i namoce u liker. Zatim se svi sastojci ubace u sjeckalicu; ukljuci se dok se ne isjecka i pomijesa. Oblikuju se loptice i rashlade. Zatim svaku uvaljati u otopljenu cokoladu i ponovo vratiti da se cokolad stegne. Staviti u papirnate korpice i sluziti.

Here is link for my previous biscuits / slices recipes.
Evo linka za moje prethodne recepte za keksice i slicne kolacice.

Most beautiful Biscuits for upcoming Festive Seasons

Cocosette

Gluten free, sweet little bites...Have a good weekend!

Ingredients:
200 g sugar
1 egg
2 yolks
200 g cream cheese, softened
300 g coconut, dessicated
zest of 1/2 orange or, vanilla essence
- chocolate, melted for coating (around 150 g)
Method:
Preheat oven to 160 (fan) or 170*C. Line a baking pan with baking paper.
Beat sugar,  egg and yolks. Add cream cheese, beat another 2-3 min, then add flovouring and coconut. mix well. Take spoonfuls of this mixture and place onto prepared paper (I like rolling them between my palm to form balls). Bake for 10-12 minutes; leave them pale. Cool slightly, then dip each ball into melted chocolate. return to it's place and leave cool completely (chocolate will set).

Kokosete

Mali slatki zalogaji bez glutena... Dobar vikend zelim!

Potrebno:
200 gr secera
1 jaje 
2 zumanca
200 gr krem sira, omeksalog
300 gr kokosa, ribanog
ribana korica narandze ili vanila
- cokolada otopljena  (oko 150 gr) 
Nacin:
Zagrijte rernu na 160*C sa fenom (ili 170*C obicna). Pripremite pleh, postavite papir za pecenje na njega.
Umutite secer sa jajima, dodajte sir. Sjedinite dobro, zatim ubacite kokos i vanilu (ili narandzu). Dobro promijsajte. Uzimajte od ove smjese kasikom (ja volim da ih dodatno oblikujem rukama) i redajte na pripremljeni papir. Pecite 10-12 minuta, pazeci da ostanu blijede. Malo prohladite, zatim svaku umocite u cokoladu i vratite na papir da se sasvim ohlade i cokolada stegne.

Pina Colada - Cheers!

                                                                                             Photo credit: alexbrn / Foter.com / CC BY

Happy New Year everyone!

Reason for my long absence is that my dear friends V. and M. from Melbourne where visiting us for a few days. We were busy and had best time (as always) with them; a post about it will come later.

For now, I want to wish you a very good upcoming year, I have feeling It's gonna be a marvelous one. Cheers!

Ingredients:

1 cup pineapple pieces

1 cup coconut milk

1 cup crushed ice

2-4 tbs sugar

1/2 cup white rum (or vodka +1 tbs dark rum) 

Method: 

Place all ingredients into a blender; puls, then blend until smooth. Pour into tall glasses and enjoy!

Sretna Nova godina svima!

Razlog za moje odsusutvo su moji dragi gosti V. i M. iz Melburna, koji su nas dosli posjetiti na nekoliko dana. Bili smo veoma aktivni, i kao i obicno s njima, bilo nam je jako zabavno; o tome jedan post kasnije.

Za sada zelim svima da pozelim dobru nastupajucu godinu; imam osjecaj da ce biti izuzetna. U zdravlje!

Sastojci:

1 solja rezanog ananasa

1 solja kokosovog mlijeka

1 solja sitnog leda

2-4 K secera

1/2 solje bijelog ruma (ili votka + 1 K normalnog / tamnog ruma)

Nacin:

Stavite sve sastojke u blender i miksajte dok ne dobijete gustu ledenu masu. Uspite u visoke case i uzivajte.

Ambrosia Salad

Great refreshing, exotic salad!  Best served with grilled fish or meat; but good enough as a dessert. Following recipe has only 4 ingredients, although there are recipes that call for marshmallows, grapes, cherries and nuts. I find that this basic combination works best for me.

Ingredients:

Mandarins, canned or fresh, cut into small pieces

Pineapple, canned or fresh, small pieces

Coconut, shredded

sour cream

(you will need  the same amount of each, or to your preference)

Method: 

Mix all ingredients. Enjoy!

..............................................................................................................................................

Salata 'Ambrozija'

Divno osvjezavajuca, egzoticna salata. Najbolje ju je servirati sa ribom ili mesom sa grila / rostilja, ali je sasvim dobra i kao desert. Sljedeci recept se sastoji od samo 4 sastojka, mada postoje rezne verzije koje traze jos i dodatak sitnih marsmalova, grozdja, tresanja i orasastih plodova. Za mene licno, ova osnovna kombinacija je najbolja.

Potrebno:

Mandarine, konzervirane ili svjeze, sitni komadici

Ananas, konzervirani ili svjezi, sitni komadici

Kokos ribani

Kajmak / vrhnje / pavlaka (35% masnoce)

(podjednake kolicine ili prema vasem ukusu i zelji)

Nacin:

Pomijesajte sve sastojke. Uzivajte!

My First Giveaway...and My First Fondant

Dear all...I'm very happy today - 100 000 is a big number, and I'm celebrating with my first attempt at creating a fondant covered cake (recipe follows). 

But,  first things first,...let me tell you who are winners of my giveaway.

Since 30/04, when I announced giveaway, I got 115 entries. All your names where written on paper pieces, put in a hat and then winners pulled one by one.  Winners are following 3 ladies:

- Tamara -  What's for dessert? (Croatia)

- Wan - COOKING-VARIETIES : FOOD AND HEALTH BENEFITS (Malaysia)

- Jelena  - f o o d f o r t h o u g h t (Serbia)

Congratulations ladies; please send me your addresses to 

jasnavarcakovic@hotmail.com

Now, the recepies...

Fondant is made from marshmallows, following Nanny's recipe. Thanks Nanny for all the tips!

Cake is 'Coconut and Lemon Cake' that I have for long time (copied  from a library book, probably)

Ingredients: (for a 23 cm cake)

(I used only 1/2 of  recipe - for a small cake) 

1 cup butter

2 cups sugar

5 large eggs

1/3 cup lemon curd (recipe)

2 tbs lemon juice

zest of 2 lemons

3 cups cake flour

1 tbs baking powder

1/2 tsp salt

1 cup coconut

2 tsp vanilla

1 cup milk 

This is original recipe; I've cut the cake in half and filled with 1 cup of lemon curd! I decorated it with marshmallow fondant.

Dragi moji...Danas sam jako sretna - 100 000 je veliki broj, i ja  slavim uz moj prvi pokusaj kreiranja torte pokrivene fondantom (recept slijedi)

Ali, najprije da vas upoznam sa pobjednicima mog darivanja.

Od 30/04, kada sam objavila  nagradnu igru, dobila sam 115 ulaznica. Sva vasa imena su bila napisana na papirice, stavljena u sesir, zatim dobitnice izvucene jedna po jedna. Dobitnice su sljedece 3 dame:

- Tamara -   What's for dessert?  

-Wan -  COOKING-VARIETIES : FOOD AND HEALTH BENEFITS 

-Jelena  -  f o o d f o r t h o u g h t

Cestitke damama; molim da mi posaljete svoju adresu na 

jasnavarcakovic@hotmail.com

 A sad recepti...

Za fondant sam koristila recept od Nanny. Hvala Nanny!

Torta je 'Kokos i Limun Torta', recept koji vec dugo imam, a koji je vjerovatno kopiran iz neke posudjene knjige.

Sastojci: (za 23 cm obruc)

(ja sam koristila 1/2 smjese - za jedan mali kolac)

1 solja maslaca (250gr)

2 solje secera

5 vecih jaja

1/3 solje limun 'curd' (recept)

2 K soka limuna

ribana korica 2 limuna

3 solje brasna

1 K praska za pecivo

1/2 k soli

1 solja kokosa

2 k vanile

1 solja mlijeka

Ovo gore su originale mjere; ja sam kolac prerezala na pola i filovala sa 1 soljom limun'curd-a'. Dekorisano sa marshmalou fondantom.

....

Anzac Biscuits and Choco-Mint Slice

ANZAC biscuits - My favorite biscuits!
During World War I, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men, because all the food has to be sent by ships, which took long time to reach them.
It has been claimed that special nutritious biscuits were created and sent abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
ANZAC means Australia and New Zealand Army Corps

Ingredients:
1 cup flour
1 cup Instant oats
1 cup desiccated coconut
3/4 cup sugar
125 g melted butter
1 tbs Golden syrup
1 Teas Baking soda
3 Tbs boiling water
Method:
Preheat oven to 180*C, line a baking sheet with silicon paper.
Put all dry ingredients (except soda)into a big bowl. In a smaller bowl mix butter, water, golden syrup and soda. Mix all ingredients together. Take a spoonful of mixture, shape into a circle and bake 10-12 min, or until golden brown.
Keep in a dry, cool place for a month.

Choco-Mint Slices

(from The Australian Women's Weekly Cookbook)

Ingredients:
Base-
125 g butter
1,5 tbs cocoa
1/2 cup caster sugar
1 egg
1 cup coconut
1/2 cup walnuts, finely chopped
250 g plain biscuits (wheatmeal, milk coffee or similar)
Topping-
60 g vegetable shortening (Copha)
2 cups icing sugar
3 tbs milk
1 teas mint essence
1 drop green food colour (optional)
Choco topping-
185 g dark chocolate
60 g butter
Method:
Crush biscuits finely. Combine butter, cocoa and sugar. Heat and stir in a saucepan until melted and blended. Cool slightly. Stir in beaten egg and the rest of base ingredients. Press into a paper-lined tin (33X25cm). Refrigerate.
Melt shortening, add sugar milk and essence. Mix well. Spread over the base. Refrigerate. Melt chocolate and butter, mix well; spread over mint. Refrigerate until solid. Cut into small slices and serve.



Anzak Kolačići

Ovi kolacici su kreirani od strane majki, supruga i djevojaka Australije i Novog Zelanda tokom I svjetskog rata, za vojnike koji su bili daleko od kuce. Obzirom da je sva hrana putovala brodom, trebalo je pronaci nesto hranjivo i dugotrajno, za njihove najdraze.

Sastojci:
1 solja brasna
1 solja zobenih pahuljica
1 solja kokosa
3/4 solje secera
125 gr maslaca, istopljenog
1 K (Golden) zlatnog sirupa
1 k sode BB
3 K kljucale vode
Nacin:
Ukljucite rernu, stavite papir za pecenje preko pleha.
Stavite sve suhe sastojke (osim sode) u vecu posudu; Pomijesajte maslac i ostale sastojke u manju posudu. Sastavite sve zajedno i promijesajte. Oblikujte kolacice okruglom kasikom i pecite 10-12 minuta, ili dok ne postanu zlatno-zuti.
Cuvati do 1 mjesec na hladnom i suhom mjestu.

Čoko-Mint Kocke

Sastojci:
Osnova-
125 gr maslaca
1,5 K kakaoa
1/2 solje sitnog secera
1 jaje
1 solja kokosa
1/2 solje sitno sjeckanih oraha
250 gr keksa (petit beure ili sl.)
Premaz-
60 gr tvrde masti biljnog porijekla (Copha)
(mislim da je to 'puter' od palme) Margarin moze zamijeniti
3 K mlijeka
2 solje secera u prahu 1 k mint extrakta
1 kap zelene boje (po zelji)
Coko-premaz-
185 gr tamne cokolade
30 gr maslaca
Nacin:
Sameljite kekse. Zagrijte maslac sa secerom, dodajte kakao i dobro promijesajte. Malo prohladite pa ubacite ostale sastojke za osnovu. Dobro promijesajte i utisnite u kalup (33x25cm)koji ste prekrili papirom ili folijom. Ostavite u frizider.
Zagrijte Copha (margarin) dodjte secer , mlijeko i mint. Dobro promijesajte. Premazite bazu sa ovom smjesom i vratite u frizider. Istopite cokoladu i maslac, promijesajte i ovime premazite mint sloj. Rashladit, izrezite na manje kocke i sluzite.

Raffaello Truffles

Very popular dessert in Balkan countries. No baking involved (if you buy pre-roasted hazelnuts)!

Ingredients:
100 ml water
260 g milk powder
135 g coconut + extra for rolling
200 g sugar
165 g butter
40 g plain biscuits (milk coffee or sim.), processed into fine crumbs
Whole roasted hazelnuts (120g)
Method:
Put sugar and water into a saucepan, bring to boil. When sugar dissolved, add milk powder, coconut and biscuit crumbs. Take off the heat and mix well. Cool slightly.
Cut butter into small pieces, add to the mixture and mix vigorously until incorporated. Refrigerate until firm.
Take 1/2 tbs of the mixture, put a hazelnut in the middle and roll between your palms to form a ball. Throw into a bowl with some coconut, shake and roll to coat each ball. Refrigerate until firm.


Rafaelo Kuglice

Potrebno:
100 ml vode
260 gr mlijeka u prahu
135 gr kokosa + za uvaljati
200 gr secera
165 gr putera
40 gr 'petit' keksa, samljevenog
Cijeli ljesnici (peceni) za unutrasnjost Rafaela (120gr)
Nacin:
Prokuhajte vodu i secer, kada se istopi dodajte kokos, mlijeko u prahu i keks. Smaknite sa vatre i dobro promijesajte. Prohladite.
Izrezite puter na sitne komadice, ubacite u smjesu i energeticno mijesajte dok se ne istopi. Stavite u frizider.
Kada se stislo, uzimajte 1/2 kasike od smjese, ubacite 1 ljesnik i valjajte izmedju dlanova da oblikujete kuglice. Uvaljajte u kokos i stavite u frizider do sluzenja.

Forest Fruit and Coconut Cake

Ingredients:
6 eggs
2 cups caster sugar
250 g butter, melted
2/3 cup sour cream, warmed
1 cup plain flour
1/2 cup SR flour
1 cup coconut, dessicated
300 g mixed berries (rasberries, bluberries,...) fresh or frozen
Icing-
250 g cream cheese
2/3 cup icing sugar
2/3 cup milk powder
Method:
Preheat oven to 180*C (160* fan forced). Prepare a rectangular slice tin.
Beat eggs and sugar until fluffy, add melted butter and sour cream. Mix well, then sift flours on top of mixture, add coconut; fold in slowly by hand (spatula). Finally add fruit and pour into tin. Bake for 1 hour (or more) or until inserted toothpick doesn't come out clean.
For icing - put all ingredients into a bowl (cream cheese should be soft -room temperature), mix on a high speed until soft and fluffy. Spread the top of cake with icing. Serve with some extra fruit on top (optional).

Kolaci sa kokosom i sumskim vocem

Sastojci:
6 jaja
2 solje secera
250 gr maslaca, otopljenog
2/3 solje kajmaka/pavlake
1 solja brasna
1/2 solje samodizajuceg brasna
1 solja kokosa
300 gr sumskog voca/bobicastog
Krem-
250 gr krem sira (Philadelphia)
2/3 solje prah secera
2/3 solje mlijeka u prahu
Nacin:
Ukljucite rernu na 180*C (160 sa fenom). Pripremite cetvrtasti kalup za kolace.
Umutite jaja sa secerom u pjenu, dodajte otopljeni puter i kajmak. Promijesajte. Na povrsinu prosijte brasna, dodajte kokos, pa lagano rucno sjedinite. Ubacite voce, promijesajte i sve prerucite u kalup. Pecite oko sat vremena ili duze (provjerite sa cackalicom).
Za kremu - mikserom sjedinite sve sastojke, pa premazite kolac po povrsini. Mozete ukrasiti sa vocem, po zelji.

Raffaello Torte

November is month of Birthday Cakes in my home, as my both sons, my mother, my best friend and my mother-in-low are born in this month.
My dear friend Ann is first on the November list. I decided to make Raffaello Torte for her, because she likes coconut. Coming up in next few weeks: 'Rainbow Torte', 'Havana', 'Spanish Wind', 'Tiramisu torte'.

Ingredients:
Sponges-
6 egg whites, from large eggs (or 7 small)
250 g sugar, caster
150 g coconut, dessicated
100 g flour
Cream-
6 egg yolks
500 ml milk
200 g sugar
4 tbsp flour
250 g butter, soft
Method:
All ingredients should be taken out of fridge at least couple of hours before making.
Preheat oven to 160*C (150 fan forced); Prepare 2 X 22 cm cake tins, line with baking paper.
Put egg whites in a clean bowl, mix on high speed until foamy. Add sugar in a few batches, with mixer still running. You should get a thick foam. Switch mixer off, add coconut and flour on top and fold in with spatula. Spoon into prepared tins, bake 20 minutes. Take out cool on a wire rack.
While baking sponges, prepare cream.
Put 400 ml milk in a saucepan with sugar, bring to boil.
Mix egg yolks with flour and 100 ml milk into smooth mixture. Pour into boiling milk and stir all the time, until custard forms (3-5 min). Let it cool completely.
Beat butter, add custard and beat together, until incorporates into silky cream.
Spread less than half of this cream onto first layer, top with another sponge, then spread cream on top and sides. Sprinkle with coconut. Let it cool in the fridge for 1-2 hours before slicing.



In form of slices
Bake in a large rectangular tin, and spread cream on top. Decorate with coconut.


Rafaelo Torta

Potrebno:
Podloga-
6 vecih bjelanaca
250 gr sitnog secera
150 gr kokosa
100 gr brasna
Krem-
5 dl mlijeka
200 gr secera
6 zumanaca
4 kasike brasna
250 gr putera
Metod:
Umutite bjelanca sa secerom u cvrst snijeg. Dodajte brasno i kokos i rucno sjedinite. Pecite u 2 kalupa (22cm) 20 minuta na 160*C.
Za krem, kuhajte 4 dl mlijeka sa secerom. Umutite zumanca sa brasnom i 1 dl mlijeka, uspite u kljucalo mlijeko. Mijesajte cijelo vrijeme, dok ne postane gusto kao puding. Ohladite potpuno. Umutite puter, ubacite 'puding' pa zajedno mutite dok ne postane pjenasto. Ovim filujte tortu, i premazite okolo. Pospite sa kokosom.
Prije sjecenja rashladite u frizideru.

'From Russia With Love' Cake

Recipe found on a Russian cooking website.

Ingredients:
-Cheese balls:
250 g cream cheese
1 egg
50 g sugar
50 g coconut, desiccated
1 tbsp corn flour
2 tbsp plain flour
-Chocolate sponge:
5 eggs (or 4 large)
60 g sugar
50 g dark chocolate
2 tbsp flour
2 tbsp corn flour
3 tbsp cocoa
-Ganache:
80 g chocolate
40 ml
Method:
Preheat your oven to 175*C. Prepare 22 cm cake tin; oil and dust with flour.
Mix all the ingredients for balls, form them and place on bottom of the tin.
Separate eggs; Make a stiff foam out of egg whites, add sugar and mix well. Add egg yellows, one by one, while mixer running. Switch off, then sift flours and cocoa. Fold in, add chocolate and mix well. Pour over the balls, and bake for 30-40 minutes.
Heat cream, add chocolate and mix until smooth. Pour over the cake. Enjoy!




Ruski cokoladni kolac sa lopticama od sira

Potrebno:
-Loptice od sira
250 gr krem sira
1 jaje
50 gr secera
50 gr kokosa
1 kasika skrobnog brasnoa
2 kasike brasna
-Cokoladni biskvit
5 jaja (ili 4 veca)
60 gr secera
50 gr cokolade
2 kasike brasna
2 kasike gustina
3 kasike kakaa
-Preliv
80 gr cokolade
40 ml krema/kajmaka slatkog
Nacin:
Pripremite kalup promjera 22cm - nauljite i pobrasnite. Ukljucite rernu na 175*C.
Pomijesajte sve satojke za loptice, pa ih nabrasnjenim rukama formirajte i stavite na dno kalupa.
Odvojite bjelanca, umutite sa secerom u cvrst snijeg. Dodajte jedno po jedno zumance. Iskljucite mikser pa prosijte brasna i kakao na povrsinu. Lagano sjedinite rukom, pa dodajte cokoladu i ponovo promijesajte. Prelijte preko loptica i pecite 30-40 minuta.
Za preliv, stavite kajmak i cokoladu u posudu. Topite i mijesajte. Prelijte preko kolaca.
Pecite na 175*C 30-40 minuta

Coconut biscuits - from my first cook book

This recipe is more than 30 years old, and I still bake these biscuits at least once a year (Christmas/New Year). Easy and delightful!
Added on 4/11/10 - I feel I had to explain about this recipe...
My parents got visitors visa for Australia in 1997... They brought some of my personal things/belongings with them. One of them was this recipe book, which I started writing at the age of 10-12. So, it survived civil war in Bosnia,...It traveled 20 000 km,...and it's still in use. It has no price!

Ingredients:
250 g butter, softened
6 tbs caster sugar
2 egg whites, lightly beaten
200 g coconut, grated
300 g plain flour
Some icing sugar for dusting

Method:
Beat butter, sugar and egg whites until incorporated, add coconut and flour and make a soft dough. Let it rest for 20 minutes, then roll 1 tbs of dough in your palms, forming crescents. Bake 10-15 minutes on 160*C. Dust with icing sugar.
These can last up to 6 weeks in a cool, dry spot.





Kokos kiflice iz moje prve zbirke recepata

Kada su moji roditelji dobili vizu da me posjete u Australiji (1997), donijeli su mnogo mojih osobnih stvarcica koje sam voljela. Ipak najdraza mi je bila ova sveska - moja prva zbirka recepata koje sam pocela skupljati sa svojih 12-13 godina. Eto ta sveska, koja prezivi i rat, pa prevali 20 000 km da se ponovo nadje samnom, jos uvijek sluzi svojoj svrsi. Da nabrojim nekoliko naslova iz tog vremena (1980)..'Napoleonova torta, Coca-cola kocke, Semafori, Plazma torta, Salama, Kucni prijatelj, Medenjaci'... Kokos kiflice su jedan od najdrazih i jos uvijek pozeljnih "tridesetogodisnjaka".

Potrebno:
250 gr putera, omeksalog
6 kasika secera
2 bjelanca, lagano umucena
200 gr koksa
300 gr brasna
malo secera u prahu
Priprema:
Izradite puter sa secerom i bjelancima.
Dodajte kokos i brasno, umijesite tijesto.
Nakon 20-ak minuta odmora, pravite male kuglice, koje cete izmedju dlanova oblikovati u valjke koje malo savijete (kao polumjesece).
Pecite na niskoj temperaturi (160*C) 10-15 min, da ostanu ‘blijede’.
Uvaljajte u prah secer – spremno za sluzenje!
Ove kokos kiflice mogu trajati do 6 sedmica .