White magic

Ingredients

For sponge cake:

15 tablespoons Extra white flour type 400
1 pack baking powder
5 eggs
15 tablespoons sugar
15 tablespoons oil
15 tablespoons milk
1 sachet of vanilla sugar

For the filling:

250 ml of sweet sour cream
1 sachet of gelatin
1 tablespoon vanilla extract
200 g of strawberries

8-10

75

PREPARATION

Whisk the eggs with the sugar and vanilla. Add the oil and milk and mix well until you get a homogeneous mixture. Add the flour with baking powder and mix again. The mixture prepared in this way is placed in a round plate with a mechanism, lined with baking paper. Bake in a preheated oven at 200˚C for 30 minutes or until the dough turns light brown. For the filling, beat the sweet cream and add the vanilla extract. The gelatin is prepared according to the instructions on the sachet and added to the whipped cream. The sponge cake is removed from the mechanism and cut in half in half. Take the lower crust back to the plate. Strawberries cut in half are arranged on the sides. Add the filling and cover with the second crust of the sponge cake. Top with the rest of the filling. Place the prepared cake in the refrigerator to harden. Before serving, decorate as desired.

EASTER POGACHA

500 g Extra white flour type 400 250 g lukewarm milk ½ fresh yeast 3 tablespoons sugar pinch of salt 1 teaspoon of alcoholic vinegar For the filling: 200 g cow cottage cheese 100 g chopped fresh spinach

6-8155

Mushroom broth with rusks

3-4 slices Wheat rusk 250 g fresh mushrooms 1 onion 1 tablespoon flour 1 egg 1,5 l water 100 ml sour cream parsley olive oil salt, dry spices as desired.

430

Corn crockets

500 g Corn flour a pinch of black pepper a pinch of salt 50 ml of oil

8-1040

TOMATO AND SOUR CREAM GALETTE

For the dough: 270 g Extra white flour type 400 1 teaspoon sugar 1 teaspoon salt 200 g cold butter 100 ml cold water For the filling: 2-3 tomatoes 300 g sour cream dry or fresh dill, finely chopped 1 clove garlic 100 g finely grated yellow cheese olive oil 1 egg for coating

2-460