FRUITY ROLL

Ingredients

For the mixture with dots:

50 g Cake flour
2 tablespoons sugar
1 egg
1 tablespoon melted butter
1 teaspoon red food coloring

For the roll mix:

90 g Cake flour
4 eggs
100 g of sugar
2 tablespoons oil
1 teaspoon salt

For the filling:

250 g milk
2 sachets of whipped cream
150 g of melted white chocolate
cherry jam

12

60

PREPARATION

In a deep bowl, mix the mixture for dots: egg, sugar, flour, butter and red food coloring. Put the mixture in a cooking syringe and apply dots in a paper-lined pan. Place the prepared dots together with the pan in the freezer to harden for about 10-15 minutes. During this time, prepare the roll mixture: whisk the eggs and sugar together well. Then add the oil, flour and salt. Pour this mixture over the half-frozen dots. Bake in a preheated oven at 180 degrees for about 10-12 minutes. Transfer the sponge cake to a baking sheet with powdered sugar. Transfer it again so that the dots are on the bottom side and roll it together with the baking paper, then leave it to cool completely. In a deep bowl, whisk the whipped cream together with the milk and the melted but cooled chocolate. Coat the cooled roll with this filling (unwrap it gently). Then apply it on the filling and the cherry jam. Fold again into a roll, but carefully so as not to break the sponge cake.

Pretzels

For the dough: 1kg Extra white flour type 400 1 cooking margarine 250 ml cooking oil 150ml yogurt 1 teaspoon salt 3 egg yolks 1 bag of baking powder For coating: 3 egg whites sesame salt

Chocolate cake

150 g Cake flour 300 g of cooking chocolate 100 g sugar 150 g butter 4 eggs 30 g of crushed almonds 1 sachet of vanilla sugar

6-845

PIE-BREAD WITH COTTAGE CHEESE

For the dough: 800 g Extra white flour type 400 350 ml milk 2 eggs 1 egg white 1 yolk for coating 50 ml cooking oil 50 ml yogurt 30 g fresh yeast 2 teaspoons salt 1 tablespoon sugar For the filling: 150 g butter or margarine 300 g cottage cheese

4-6150

Mini-cakes

For the dough: 2 cups Extra white flour type 400 2 cups sugar 2 cups cooking oil 4 eggs 1 cup milk 2 cups crushed nuts 1 bag of baking powder For the filling: 200ml milk 150g sugar 1 100g chocolate whipped cream

6-860

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

White magic

For sponge cake: 15 tablespoons Cake flour 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

8-1075

Cake with poppy

4 cups Bakery flour type 500 2 cups milk 2 cups sugar 2 cups cooking oil 100g poppy seed 1 sachet vanilla sugar 1 bag of baking powder

6-850

“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