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.
Ines cake

Ines cake

12 slices Rye rusk 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
Spanish pie

Spanish pie

275 g Corn flour 4 eggs 2,5dl milk 1.25 dl oil 1 baking powder 100g white flour 150g finely chopped ham 150g finely sliced ​​pickles 150g roasted red peppers, cleaned and finely 100g chopped bacon into small cubes a pinch of salt

6-850
CREAMY CAKES

CREAMY CAKES

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 […]

1290
LITTLE DECORATIVE CAKES

LITTLE DECORATIVE CAKES

INGREDIENTS 300 g Cookies with chocolate chips 300 ml water 250 g sugar 100 g butter 50 g chocolate For the filling: 200 ml sweet cream 2 tablespoons cappuccino of your favorite taste

8-1030
Polenta with parmesan

Polenta with parmesan

170 g Corn flour 600 ml water 600 ml milk 40g grated parmesan 40 g butter For the sauce: a little coarse salt 60 g fresh basil 1100g grated parmesan 150 ml oil

225
POGACHA (TRADITIONAL BREAD)

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
Bruschetta with prosciutto

Bruschetta with prosciutto

several slices Rye rusk 150 g ham  300 g cherry tomatoes 1 ball mozzarella cheese chive (or parsley or scallions) olive oil 1 clove garlic salt

450
Proja

Proja

For the dough:   1 cup All-purposes flour 3 eggs 1 cup milk ½ cup sparkling water 2 cups corn flour ½ cup cooking oil 1 bag of baking powder 200g grated cheese salt to taste 150g finely chopped leeks