HOLIDAY SANDWICH CAKES

Ingredients

250 g Extra white flour type 400
70 g cocoa
1 1/2 teaspoon baking soda
1 teaspoon salt
250 ml milk
1 teaspoon vanilla extract
120 g butter at room temperature
200 g powdered sugar
1 egg

For the filling:

250 ml sweet sour cream
3 tablespoons powdered sugar
4 tablespoons cream cheese at room temperature
2 teaspoons vanilla extract

15

45

PREPARATION

In a deep bowl, first whisk the butter, then add the sugar. After 5 minutes of beating, add the egg and continue to beat until the whole mixture is homogeneous. Add the vanilla extract and stir. In a deep bowl, mix together the flour, cocoa, baking soda and salt. Gradually add the butter from the dry ingredients and the milk, stirring between each addition, until you have used up the ingredients. Using a scoop of ice cream, apply the mixture to pans lined with paper, but spread about 5-8 cm apart as they spread during baking. Bake in a preheated oven at 170 degrees for about 10-12 minutes. Allow to cool completely. For the filling: using a mixer, whisk all the ingredients together until you get a nice thick filling and apply it on a cookie. Cover with another cookie to form sandwich cookies. Garnish with powdered sugar and lemon zest if desired. Optionally, use food coloring in the glaze.

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

PEAR CAKE

270 g Ekstra white flour type 400 20 g cocoa 20 g starch 1 baking powder 200 g butter 100 g powdered sugar 1 banana 5 eggs 1 teaspoon vanilla extract 3 pears

6-850

CAROB ROLL

500 g Extra white flour type 400 50 g sugar 1 bag of dry yeast 2 tablespoons lemon zest sprinkle of salt 250 ml milk 50 g melted butter 2 yolks For the filling: 120 g carob 200 ml milk 100 g chopped dried figs 1 tablespoon grated lemon zest a sprinkle of carnation powder […]

6-8140

Polenta with tomatoes

250 g of Polenta l milk a little water nutmeg 2 tablespoons olive oil 100g onions 2 cloves garlic 60-100 g yellow cheese pinch of salt pepper 1/2 l tomato puree

430

CHOCOLATE SOUFFLÉ

2 tablespoons Extra white flour type 400 1 tablespoon butter 4 tablespoons sugar 1 yolk 100 g cooking chocolate with at least 60% cocoa 3 tablespoon butter 1 tablespoon vanilla extract pinch of salt 2 egg whites 50 g sugar 1/2 teaspoon alcoholic vinegar

425