CREAMY CAKES

Ingredients

For the dough:

500 g Extra white flour type 400
1 pack baking powder
200 g softened butter at room temperature
130 g powdered sugar
3 tablespoons honey

For the filling:

120 g Polenta
750 ml milk
100 g sugar
2 sachets of pudding
500 ml milk
5 tablespoons sugar
100 g softened butter
1 teaspoon vanilla extract
2 tablespoons lemon juice

12

90

PREPARATION

In a deep bowl, mix together the flour, baking powder, powdered sugar, honey and softened butter. Knead the dough, fold it into the baking paper and store it in the fridge while you prepare the filling. In a pot on the fire, boil the polenta and milk (750 ml) together and add sugar (100 g). Stir, and when the polenta is cooked through, cover with paper for fresh food to prevent crusting. In another pot on the fire, boil the two puddings in the milk (500 ml) together with the sugar (5 tbsp). Add lemon and vanilla and stir. When the pudding has boiled, cover it with fresh food paper to prevent crusting. When the two fillings (polenta and pudding) have cooled, mix them separately with a mixer and then combine them. Add the butter and whisk again. The filling is ready. Leave it in a refrigerator covered with fresh food paper to prevent crusting. Divide the dough into 4 equal parts and roll each part into a crust as big as the pan in which you will bake it (the one from the oven). Bake the crusts separately for 7-10 minutes at a temperature of 180 degrees. Place the cooled crusts in a high pan and fill with a quarter of the filling, then apply the crust, then the filling, the crust, then the filling and once again the crust and finally again the filling. Finally, cover with chocolate glaze (100 g of steamed chocolate melted with 70 g of butter). Decorate with a piece of almond.

POGACHA (TRADITIONAL BREAD)

700 g Extra white flour type 400 300 ml lukewarm milk 20 g fresh yeast 2 tablespoons sugar 1 teaspoon salt 50 ml cooking oil 2 egg whites sesame seeds, poppy seeds and margarine for baking 2 egg yolks mixed with 2 tablespoons milk for coating the pie

4-6180

TORTILLA SNACKS

For tortilla breads: 400 g Extra white flour type 400 160 ml lukewarm water a pinch of salt 50 ml cooking oil For the cream salad: 500 g chicken steak, boiled and cut into cubes 5-7 tablespoons sour cream 300 g boiled corn 3 tablespoons grated Parmesan 150 g chopped marinated mushrooms salt and ground […]

640

STRUDEL WITH CHOCOLATE AND NUTS

For the dough: 500 g Extra white flour type 400 200 ml milk 1 tablespoon sugar 1/2 fresh yeast 3 tablespoons cooking oil 3 egg yolks 150 g powdered sugar 1 teaspoon vanilla extract For the filling: 100 ml milk 100 g of cooking chocolate 100 g of sugar 100 g finely ground walnuts 2 […]

10150

Kuglof

500g Bakery flour type 500 150ml cooking oil; 4 eggs; 300g sugar; 150ml milk; 25g cocoa; 1 sachet vanilla sugar; 1 bag of baking powder; grated zest.

8-1080

SCENTED CAKE

250 g Extra white flour type 400 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon ground carnation 1/2 ground nutmeg 1/2 teaspoon salt 2 eggs in room temperature 150 g sugar 170 ml sour cream peel of one orange 80 ml orange juice 100 g sugar 60 ml vegetable oil 150 g walnuts

2060