CHOCOLATE ROLL WITH PUMPKIN FILLING

Ingredients

For the roll:

  • 100 g Extra white flour type 400
  • 25 g of cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 150 g sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

For the filling:

  • 200 g pumpkin puree
  • 120 g butter at room temperature
  • 300 g powdered sugar
  • 1 teaspoon cinnamon
  • a few drops of orange

For the chocolate glaze:

  • 150 g chocolate
  • 6 tablespoons milk
  • whipped sweet cream for decoration.

12

50

PREPARATION

First, beat the eggs with the sugar, then add the milk, vanilla and dry ingredients and mix together. Pour the mixture into a baking tray lined with parchment paper and bake for about 15 minutes in a preheated oven at 170 degrees. Transfer the dough to a kitchen towel sprinkled with powdered sugar and then roll. Allow to cool so that the roll can be folded more easily. For the filling: in a bowl with an electric mixer, whisk together the butter, powdered sugar, cinnamon and pumpkin puree. Add orange and mix well. Apply the filling to the cooled crust and roll again. Make a chocolate glaze on top by melting the chocolate and milk. Leave to harden and decorate with whipped cream.
HOME-MADE TOBLERONE

HOME-MADE TOBLERONE

200 g of crushed Cookies with chocolate pieces and hazelnuts 150 g butter 200 g of chocolate  2 tablespoons honey  1 dl Coca-Cola  200 g of sugar  75 g of coarsely chopped hazelnuts 75 g of coarsely chopped almonds  100 g of chocolate for glaze

10-1230
CROSTATTA

CROSTATTA

350 g Extra white flour type 400   250 g unmelted butter cut into cubes 1 egg yolk 100 g powdered sugar 30-49 ml cold water 1 jar of apricot jam

6120
Pastry

Pastry

For the dough: 1kg Bakery flour type 500 2 teaspoons salt 1 margarine 40g yeast 2 eggs 150ml cooking oil 100ml milk 2 teaspoons sugar 300 ml of water Sesame or caraway seeds for decoration.

90
“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE

“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE

For the dough: 300 g Cake flour   125 ml sparkling water 2 tablespoons cooking oil pinch of salt 150 g butter or margarine For the filling: 1 jar of apricot compote (only halves nicely dried with a kitchen towel) 3 tablespoons apricot jam 2 tablespoons sugar 1 yolk whipped with 1 teaspoon milk for coating

690
CHEESECAKE

CHEESECAKE

For the biscuit crust:   200 g blended Sandwich cookies with vanilla filling 70 g softened butter  4 ½ tablespoons sugar  For the filling:  230 g cream cheese (mascarpone)  230 g powdered sugar   200 ml sweet cream 1 tablespoon vanilla extract 150 g of strawberry jam

1040
Cheesecake with rusk and strawberries

Cheesecake with rusk and strawberries

9 slices Rusk with sesame and millet 40 g butter 135 g sugar 400 g unsalted fresh cheese grated zest 1 tablespoon lemon juice 1 tablespoon lemon juice 1 egg strawberry jam

FESTIVE POGACHA

FESTIVE POGACHA

500 g Extra white flour type 400 200 ml milk 1 egg white 50 ml cooking oil 20 g fresh yeast 1 teaspoon sugar 1 teaspoon salt an egg for coating sesame and poppy seed for decoration 100 g softened butter

6-8180
Ines cake

Ines cake

12 slices Rusk with sesame and millet 200 g chocolate topping 200 g unsalted fresh cow cheese  545 ml water 25 g powdered sugar 2 bags of vanilla sugar 200 g whipped cream for 700 g cherry compote 20 g colorless cake dressing 100 g hazelnuts

860