Tres leches cake

Under this whipped cream cloud with strawberries is a Mexican and South Americas favorite, tres leches cake. Basically, this is a really nice butter cake, but the magic happens after you take it out of the oven. After cake is cooled, its soaked with three kinds of milk. Evaporated milk, condensed milk, and whole milk. I added rum and vanilla to give it some kick. And this cake drinks it up like a sponge. That's why its so juicy, creamy, rich and flavorful. And it so easy to make. If you are used to complicated layered cakes, this is a breeze.

For the cake:
180 gr butter
100 gr sugar
5 eggs
200 gr flour
12 gr. baking powder
pinch of salt

Preheat oven to 350F/180C.
Place the butter and sugar in a bowl, and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour that you sifted with baking powder and pinch of salt. Spoon the mixture into a lightly greased 20cm pan lined with baking paper. Bake for 40 min. Take it out of the oven, and flip the pan on the cooling rack. When completely cooled, make holes using a skewer or toothpick.

Mix 250 ml of whole milk, 250 ml evaporated milk, 1 can of condensed milk (397 gr), one tablespoon of rum, and one teaspoon of vanilla. Pour the milk mixture over the cake and put it in the refrigerator overnight.
Transfer it into the serving plate, decorate with whipped cream and strawberries.
Serve cold.

Chocolate berry jello cake

For my sons birthday party, we had few cakes, and this one was one of them. Kids loved it. It looks very festive and elegant, and it tastes great too. Chocolate base is creamy, like milder version of brownie, so its not overpowering, and top is made with cherry jello, fresh strawberries, raspberries, and blueberries.
A burst of flavor in every bite.

For the cake:
2 eggs
150 gr flour
50 gr cocoa
3/4 teaspoon baking powder
1/4 teaspoon baking soda
175 gr brown sugar
100 gr butter
50 gr chocolate
1 cup yogurt
1 teaspoon vanilla
1 tablespoon rum

Sift together flour, cocoa, baking powder and baking soda.
Melt butter and chocolate, and cool for a few minutes.
Mix eggs with sugar until thick. Add yogurt, melted butter with chocolate, vanilla and rum. Mix until incorporated. Add sifted dry ingredients. Whisk to combine. Line 24 cm baking pan with parchment paper, pour cake mixture and bake at 325F/165C for about 20 min. Test with toothpick, it should come out clean.

For fruit jelly:
2 pack cherry jello
700 ml water (to dissolve jello)
150 gr strawberries
150 gr blueberries
150 gr. raspberries
To dissolve jello, follow the instructions on a package, but use 700 ml of water. Add fruit when jello cools down, and do not pour it on the cake until it starts to solidify. If jello is to thin, it will soak into the batter.
Cool in the fridge for few hours. Pop the cake ring open, and carefully remove it from the cake.

Raspberry truffles

I am in love with these truffles. Is double chocolate truffle with creamy, fresh tasting raspberry center, surrounded with chocolate. Over the years I have made many different kinds of chocolate candies, but these knocked me of my feet. To make them, I used fresh raspberries puree which pairs so well with the chocolate, framboise liqueur to enhance raspberry flavor, Lindt chocolate which is great on its own, and coconut oil. Everything tastes rich, smooth and luxurious. Its the perfect Valentines day dessert :)

To make them you will need:

200 ml of raspberry puree

40 gr powder sugar

150 gr extra virgin coconut oil

200 gr dark chocolate

30 ml framboise liqueur 

First make the raspberry puree. Wash and drain raspberries well, and mash the with the fork. Add sugar, and let them stand for a few minutes. Process the in a blender and strain trough a sieve to remove seeds. You should have 200ml of raspberry puree.  Add liquer to it and set aside. 

Melt the chocolate with coconut oil until mixture is smooth. Add raspberry pure and mix well. Cover with plastic wrap and place in the fridge for a few hours. Using melon baller scoop chocolate mixture onto the sheet pan lined with parchment paper. Shape truffles into balls by rolling them between the palms of your hands. They do tend to melt fast when they are in your hands. I chilled my hands few times during rolling under cold water. 

You have few options for decorating truffles. If you dont have time, you can just roll them into the cocoa powder, powder sugar, or nuts. I glazed them with tempered chocolate, and decorated them with milk chocolate.

Cranberry pate de fruit

Have you ever tried pate de fruit?

They are elegant, small, vibrant fruit jellies bursting with rich fruity flavors. They are tart and sweet, and feel like a fruit explosion in your mouth. I made them during my cranberry craze phase in November, and I forgot to post them. During my childhood, pate de fruit was something I loved even more than a chocolate. My love for them continues until today. So, I decided to make them. How hard could it be?
Well, my first attempt using this recipe was not so successful. I followed the recipe to a tee, and it would not jell. So, i used it up for the cranberry coffee cake. The cooking time was a problem. So, while I was troubleshooting the recipe, I found another one, and it worked

For this recipe, you will need:

1 small organic lemon
340 gr cranberries
75 ml water
500 gr sugar
170 gr Certo liquid pectin

Line an 8x8 inch square pan with sheet of parchment so that side and base of the pan are lined with it. Place the lemon slices, cranberries, and water in the bowl of a food processor and puree until smooth. Combine the cranberry puree with sugar. Cook stirring, until mixture reaches 235F/112C. Stir the pectin into the mixture and bring to a boil for a minute, stirring constantly. Pour the fruit into the pan, and cool to a room temperature.
Turn the block out on a cutting surface and pat dry excess moisture. Cut the pate de fruit with cutters or knife. Set on a cooling rack and let dry for hour or longer. Roll in sugar before serving.

Cranberry rolls

I have so many draft recipes, and so little time to review and post them. But today I made these, and they were so good, I had to share them with you right away. 

A bag of cranberries was sitting in my fridge for a few weeks. I wanted to make something else, but every time I went to grocery store I forget the main ingredient, so time was running out for cranberries, and I had to do something with them fast. Since my sons friends were coming today, I decided to try these out. I combined cranberry filling with my  marzipan roll  recipe, and I am glad I did. They were perfect.

For the dough you will need:
125 ml  warm milk

4 tablespoons sugar

1 1/2 teaspoon of yeast

1 whole egg

1 egg yolk

400 gr flour

100 gr softened butter

1 tablespoon rum

pinch of salt

Combine warm milk and sugar, and sprinkle the yeast over the top. Add 1 tablespoon of flour and let it sit for 5-10 min until it foams. Add egg yolk, egg and rum and whisk until well blended. Stir in the pinch of salt, flour and knead on on low speed for 2 min. Increase the speed and knead for 1 min. Add soft butter, 1 tablespoon at the time, allowing each addition to blend in before adding the next. Decrease the speed an knead for 5-6 min longer, until the dough is soft and silky.

Transfer the dough into the buttered bowl, and cover with plastic wrap. Let it rise until doubled.

You can punch down the dough and refrigerate overnight, and just roll it out in the morning. 

For the filling:

454 gr cranberries

100 gr sugar

50 ml orange juice

1/2 teaspoon cinnamon

1/4 teaspoon allspice

Stir berries, sugar, and orange juice. Bring to a boil, stirring to dissolve sugar and mash lightly. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 10 minutes. Remove from heat and cool.

Roll out the dough onto a work surface dusted with flour. Don't kneed the dough again. Dust it with flour and roll into an 11x15 inch. Spread cranberry filling in a thin layer over the dough, leaving 1 inch border along the long side. Roll it into a cylinder, gently tucking as you go. Cut the dough into 1 inch rolls. Place into the buttered pan, and let raise until doubled. Bake into 375 min for about 20 min, or until golden.
Dust them with powder sugar and enjoy with a glass of milk.
My son had them with a little bit of condensed milk drizzled on top.

Cranberry coffee cake

If you have leftover cranberry sauce, or you just like cranberries the way I do, you are going to love this. Its a perfect Thanksgiving morning coffeecake, or for cold lazy weekend mornings, and fall or winter gatherings.  Moist and flavorful, with the crunchy top, and the cranberries add their signature tart flavor of freshness. Its fruity, tender and moist. The ingredients are basic, and pretty much everyone has them in their pantry. 

First, make the streusel.

6 tablespoons of butter

1/2 cup brown sugar

2 teaspoons of vanilla

1 tablespoon of cinnamon

1 cup of flour
In food processor, mix together cubed butter, sugar, vanilla, cinnamon, and flour. Pulls it until you get fine crumbs. Scoop the mixture into a smaller bowl, and set aside.

Cranberry sauce:

If you don have leftover cranberry sauce, cook 1 bag of cranberries (340 gr) with 1/2 cup of sugar, and 1/2 of water, until cranberries pop, and the mixture starts thickening. That will take 10-15 min.

Batter

1 stick of butter (113gr)

1 cup brown sugar

3 eggs

1 cup greek yogurt

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon grated lemon peel

pinch of salt

Cream together butter and brown sugar. Beat in the eggs, scraping the bowl and beating until smooth. Add yogurt, vanilla, lemon peel, salt, and flour that you sifted with baking powder and baking soda. Be careful not to over mix the dough because flour will activate gluten, and you will end up with firm elastic structure instead of tender and moist.

Prepare 9 inch pan. Line bottom with parchment paper, and lightly grease sides with  butter. Scoop the batter into prepared pan, and add 1 cup of cranberry sauce on top. Swirl it a little bit with the knife, and add streusel on top. Bake in a 350F/180 C oven for about 50 min, or until a cake tester inserted into the center comes out clean.
Dust it with powder sugar and enjoy.

Rolada od brusnica (cranberry jelly roll)

Please scroll down for english :)

Ovaj recept sam pronasla u proslogodisnjem izdanju praznicnih recepata  Marthe Stewart. Pratila sam recept, ali mi se nije bas puno svideo kada sam ga prvi put napravila,  pa sam ga sledeci put malo izmenila.
Martha je jaja za biskvit kuvala pre pecenja na pari sa secerom i krema je bila napravljena samo od sira i secera, pa mi je bila previse sirasta i teska.
Biskvit je bio presladak i jako vlazan, cak pomalo gnjeckav, pa sam napravila nas klasican biskvit koji je mnogo bolji za ovakvu roladu.
Nadev od sira sam pomesala sa ulupanom slatkom pavlakom, tako da je mnogo finiji, lagan je i vazdusast pa odlicno pase uz kiselkast nadev od brusnica i biskvit.

Ovo je i moja ulaznica za ovomesecnu igru Ajme koliko nas je koju je pokrenula Monsoon sa Dalmacija down under, a cija je domacica Nada sa bloga Cool recepti.

Potrebno vam je za biskvit:
5 jaja, 5 kasika secera, 5 kasika brasna, kasicica vanile, malo naribane limunove korice.
Belanca ulupajte u cvrst sneg sa secerom, dodajte zumaca i lagano promesajte, pa zatim dodajte vanilu, limunovu koricu i brasno. Ujednacenu smesu pecite u plehu koji ste oblozili pek papirom na temperaturi od 180C. Nakon pecenja uvijte u navlazenu kuhinjsku krpu da ne bi pucao prilokom rolanja.

Za nadev od brusnica:
Skuvajte 300gr. svezih brusnica sa 150 gr. secera. na tihoj vatri. Secer ce se otopiti i brusnice ce popucati. Prohladite. Mozete ih izmiksati u blenderu, mada ja to nisam radila.

Za kremu:
250 gr. slatke pavlake ulupajte sa jednom kesicom krem fiksa. 
250 gr. dobro omekaslog filadelfija krem sira i umutite sa 100 gr. secera i kasikom vanile. Pomesajte oba nadeva.

Koricu premazite ohladjenim brusnicama, preko stavite nadev od sira i uvijte roladu. Dobro ohladite i pre sluzenja pospite prah secerom.

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Cranberry jelly roll



































Original recipe for this roulade comes from Martha Stewart’s holiday sweets, but I am posting it with my modifications.


For the jelly roll:

5 eggs, 5 tablespoons sugar, 5 tablespoons flour, 1 teaspoon vanilla, a little bit of grated lemon peel.
Line baking sheet with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Preheat the oven to 350F/180C
Beat egg whites with sugar until medium peek. Add egg yolks and using a large rubber spatula, carefully fold flour, vanilla and grated lemon peel.
Spread batter evenly into prepared sheet lined with parchment paper. Bake cake until golden brown and springy to the touch 8-10 min

Run a knife around sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Roll cake in towel, starting at a short end. Let cool completely, seam side down.

For the cranberry jam:

300 gr. cranberries, 150 gr. sugar, 50 ml water.
Stir berries and sugar add water. Bring to a boil, stirring to dissolve sugar and mashing lightly. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 10 minutes. Remove from heat.

For the filling:

Soften 300 gr. of philadelphia cream cheese to a room temperature and beat well with 100 gr. of sugar and 1 tablespoon of vanilla.
Beat 200 gr. of heavy cream with whip it and fold in cream cheese mixture.
Unroll cake. Spread with jam, spread cream over jam. Roll the cake without towel, starting at a short end. Refrigerate. Serve dusted with confectioners' sugar.

Keksici sa malinama i bademima

Nisam veliki ljubitelj keksica, mozda zato sto vise volim kremaste kolace, ali ovima nisam odolela. Prhko testo sa bademima i finim punjenjem od bele cokolade, svezih malina i badema.
Kremu je najbolje pripremiti dan ranije, da bi fino ocvrsla. Ja sam bila malo nestrpljiva, prohladila je na brzaka u frizideru i umesala bademe, pa je prvih nekoliko sati bila pomalo mekana. Par kasika mi je ostalo i sutradan je bila sasvim fina i cvrsta, pa je zato najbolje napraviti je dan ranije i naknadno umesati kasiku po kasiku samlevenih badema dok ne postigne zeljenu gustinu. Nakon toga spojite keksice i uzivajte :)


Testo:
230 gr. putera
50 gr. secera
2 kasike kisele pavlake
300 gr. brasna
8 kasika samlevenog badema
malo naribane limunove korice
kasicica vanile

Krema:
200 gr. bele cokolade
100 gr. malina
1 kasicica soka od limuna
8 kasika mlevenih badema

Prvo pripremite kremu od malina. Cokoladu polako otapajte na pari. Maline izgnjecite viljuskom, procedite od semenki kroz cedku i dodajte im kasicicu limunovog soka. U otopljenu cokoladu umesajte pire od malina, kratko mutite zicom dok se ne ujednaci i ostavite u frizideru dok ne ocvrsne.
U ohladjenu kremu dodajte sitno samlevene bademe. Za cvrscu kremu dodajte vise badema.
Za testo, puter penasto umutite sa secerom, vanilom i limunovom koricom. Dodajte kiselu pavlaku, pa polako umesajte brasno i samlevene bademe.
Razvaljajte na povrsini posutoj brasnom, vadite zeljene oblike i pecite na 180C 10-15 min. Keksici bi trebali ostati svetli.
Ohladjene kekse spajajte kremom od malina i pospite prah secerom.
.

Mini tart sa jagodama

Please scroll down for english :)

Fina podloga od prhkog testa napunjena svilenkastim vanil kremom, jagodama i pistacima. Pravi prolecni desert uz koji mozete uzivati i u kombinaciji sa ostalim bobicastim vocem. Jednostavno i lako za napraviti, a uz to ukusno i elegantno.
Recept Ine Garten.


Za prhko testo:

200 gr. brasna
3 kasike secera
100 gr. hladnog putera
65 ml. ledene vode

Pomesajte brasno i secer i stavite u zamrzivac na 20ak minuta. Dodajte hladan puter isecen na komadice i ispulsirajte par puta dok ne dobijete zrncastu smesu. Ulijete ledenu vodu i ispulsirajte ponovo dok se masa ne ujednaci.
Formirajte disk, uvijte u prozirnu foliju i ohladite u frizideru 30ak minuta. Testo ce biti prhkije ukoliko koristite hladne sastojke, samo ga sto manje mesite i radite.




































Za kremu:

5 zumanca
150 gr. secera
3 kasike gustina
375 ml. mleka
1 kasika neulupane slatke pavlake (tekuce vrhnje)
1 kasika putera
1 kasicica vanile

Ugrejte mleko a zumanca umutite sa secerom dok ne dobijete svetlu kremastu masu. Dodajte gustin i mutite jos malo. Kutlacom ulijte vruce mleko u kremu od zumanaca i izmesajte dok se smesa ne ujednaci. Ulijte u preostalo mleko i kuvajte neprestano mesajuci zicom. Ne treba kuvati duze od 6-7 minuta jer se gustin dugim kuvanje opusta i krema nece ocvrsnuti.
Sklonite sa ringle, umesajte vanilu, kasiku slatke palvake i kasiku putera. Izmesajte dok se ne ujednaci i pokopljeno hladite da se na kremi ne bi uhvatila korica.
Testo izvadite iz frizidera, podelite na 4 dela i oblozite mini tart plehcice. Izbockajte viljuskom, pokrijte folijom, sipajte pirinac ili pasulj i pecite 10ak minuta na 190C. Testo se pokriva da se ne bi nadulo i da bi se ravnomerno ispeklo. Nakon deset minuta izvadite iz rerne, sklonite foliju sa zrnevljem i pecite jos 20ak minuta dok se fino ne zarumeni.
Ohladjene korpice punite kremom, poslazite narezane jagode i premazite ih lagano dzemom da bi bile sjajne i da bi duze ostale sveze. Pospite sa malo pistaca i posluzite.
Mozete ih praviti i sa malinama, borovnicama ili nekim drugim vocem koje volite.
Ina Garten




















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Ingredients:

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional

Directions:
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.

Pastry Cream:

5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Torta od bele cokolade i jagoda (White chocolate mousse and strawberry layer cake)

Do pre neki dan sam imala utisak da nam nailazi Bozic a ne Uskrs. Zima se bas oduzila, sve je bilo hladno i sivo i trebalo je nesto sto ce malo da unese zivosti u predpraznicne dane. Ova tortica je bila idelna za to.

Za biskvit:
100 gr. bele cokolade
125 ml. slatke pavlake
125 ml. jogurta
100 gr. secera
3 jaja
250 gr. brasna
1 kesica praska za pecivo
malo ruma i vanile
60 gr. putera

Krema:
500 ml. slatke pavlake
350 gr. bele cokolade
oko 500gr. jagoda
za dekoraciju slag ili ulupana slatka pavlaka

Priprema:

Ugrejte rernu na 170C.
Slatku pavlaku ugrejte do tacke kljucanja pa prelijte preko bele cokolade. Promesajte da se cokolada otopi. Prohladite pa u to dodajte jogurt.
Puter umutite penasto sa secerom, vanilom i rumom, pa dodajte jedno po jedno jaje. Naizmenicno dodajte prosejano brasno kome ste dodali prasak za pecivo i smesu od otopljene bele cokolade. Mutite kratko dok se smesa ne ujednaci.
Pecite u dva kalupa promera 25cm. koja ste oblozili pek papirom, dok se ivice biskvita blago ne zarumene.
































Za kremu, pavlaku ugrejte i prelijte preko bele cokolade dok se ne otopi. Ostavite par sati da se prohladi i malo ocvrsne pa umutite mikserom dok ne postane penasto.
Redjajte biskvit, polovinu kreme po njoj poredjajte narezane jagode, drugu polovinu kreme i opet biskvit. Dekorisite slagom i jagodama :)
Da bi vam jagode na torti duze ostale sveze i da bi bile lepe i sjajne, nakon sto ih poredjajte ih lagano cetkicom premazite sa malo dzema.


For the biscuits:


100 gr. White chocolate

125 ml. heavy whipping cream

123 ml. kefir

100 gr. Sugar

3 eggs

250 gr. Flour

1 envelope baking powder

60 gr. Butter

tablespoon of rum and vanilla



Filling:

500 ml. heavy whipping cream

350 gr. White chocolate

500 gr. Strawberries

For decoration: heavy whipping cream and strawberries

For the biscuit, warm up heavy whipping cream, add chopped white chocolate and mix until melted. Cool, and add kefir.

Mix butter with sugar until fluffy, add vanilla, rum, eggs.

Add flour with baking powder, alternating with white chocolate ganache. Mix lightly and divide into 2 baking pans (25 cm. each). Bake at 170C.


For the filling, make white chocolate ganache, and cool for few hours. Mix until fluffy. Don’t over mix, or you will have butter with white chocolate!

Spread the filling on the biscuit, layer it with strawberries, and cover with another layer.

Decorate and enjoy :)

Marzipan rolls / Rolnice sa marcipanom

For the dough you will need:

125 ml  warm milk

4 tablespoons sugar

1 1/2 teaspoon of yeast

1 whole egg

1 egg yolk

400 gr flour

100 gr softened butter

1 tablespoon rum

pinch of salt

Combine warm milk and sugar, and sprinkle the yeast over the top. Add 1 tablespoon of flour and let it sit for 5-10 min until it foams. Add egg yolk and egg and whisk until well blended. Stir in the pinch of salt, flour and knead on on low speed for 2 min. Increase the speed and knead for 1 min. Add soft butter, 1 tablespoon at the time, allowing each addition to blend in before adding the next. Decrease the speed an knead for 5-6 min longer, until the dough is soft and silky.
Transfer the dough into the buttered bowl, and cover with plastic wrap. Let it rise until doubled. 

You can punch down the dough and refrigerate overnight, and just roll it out in the morning. 

For the filling:
150 gr almond paste

4 tablespoons sugar

2 lemon juice

80 gr butter

dried cranberries, raisins, chopped apricots 

Cut out almond  paste, and place it in food predecessor with sugar. Process for 15 seconds, until the almond paste is cut into peaces. Add softened butter and lemon juice. Process for 30 sec longer until the mixture is blended and smooth. It will be very thick. 

Roll out the dough onto a work surface dusted with flour. Don't kneed the dough again. Dust it with flour and roll into an 11x15 inch. Spread the almond filling in a thin layer over the dough, leaving 1-inch border along the long side. Sprinkle dried fruit on top. Roll it into a cylinder, gently tucking as you go.
Roll the dough backwards and pinch it to seal it. Turn the seam to face away from you and cut the dough into 1 1/2 inch intervals. Place peaces in baking pan, but give them enough room to rise. 

Cover them, and let the rise until it is almost doubled in size. Bake at 375F/190C  for 20-25 min. Until golden brown on the top and bottom. Dust them with powder sugar, and enjoy with the coffee. 

Napravila sam ove rolnice jutros za dorucak. Mekane, mirisljave, tople...Bogovski dorucak koji bi valjalo ostaviti za desert uz soljicu kafe.
Recept je bio dosta komplikovan, pa sam ga malo prilagodila ranim jutarnjim satima kada vise volim neke jednostavne stvari. Ispalo je odlicno, odusevljena sam rezultatom.

Za testo
125 ml. toplog mleka
4 kasike secera
1 1/2 kasicica kvasca
1 celo jaje
1 zumance
400 gr. brasna
100 gr. putera
1 kasika ruma
malo naribane limunove korice

Pripremite kvasac sa secerom, toplim mlekom i malo brasna. Ostavite da ispuni solju pa umesite sa preostalim brasnom, jajima, rumom, naribanom limunovom koricom i omeksalim puterom. Dobicete fino, mekano testo. Ostavite na toplom da nadodje, oko 2h.

Nadev
150 gr. marcipana
4 kasike secera
2 kasike limunovog soka
80 gr. putera

malo suvog voca po vasem izboru

Za nadev, marcipan i secer umutite u procesoru, pa dodajte limunov sok i omeksali puter. Dobicete gustu kremu.

Testo istresite da na dobro podbrasnjenu povrsinu, nemojte mesiti, vec samo rastanjite. Trebali bi da dobijete pravougaonik velicine 27 cm. x 37 cm. Premazite nadevom od marcipana i pospite suvim vocem. Ja sam stavljala malo suvog grozdja, brusnica i suvih borovnica, ali mozete staviti bilo sta sto vam je pri ruci.
Savijte kao strudlu, isecite na svakih 2-3 cm pa poredjajte u pleh i ostavite da nadodje oko sat vremena. Pecite na 190 C dok se ne zarumeni.

Crveno ogledalo

Ovu tortu je moj Rasa odabrao za svoj 13 rodjendan. Bojala sam se da ce biti jedna od sarenih torti koje vole samo deca. Medjutim, jako mi se svidela. Bogata krema i intenzivan ukus jagode uz lagan biskvit su me osvojili. Fina, lagana vocna torta koju cu tokom leta sigurno cesto praviti jer me podseca na one divne sladolede od jagoda iz mog detinjstva.

Za biskvit

3 cela jaja

3 zumanca
150 gr. secera
malo vanile
3 belanca
2 kasike secera
90 gr. brasna
Ugrejte rernu na 230C. Pleh velicine 28×43 cm. pouljite i pospite brasnom.
Za biskvit, umutite 3 cela jaja, 3 zumanca, secer i vanilu dok ne postanu svetli i kremasti.
U zasebnoj posudi umutite tri preostala belanca sa dve kasike secera. U masu od celih jaja dodajte prosejano brasno, lagano promesajte pa pazljivo umesajte sneg od belanaca. Izlijte u pleh i pecite 7-10minuta. Korica treba ostati svetla.
Izrucite na radnu povrsinu i isecite 2 kruga velicine 21cm.


Za kremu
2 1/2 kasicice zelatina
350 gr. pirea od jagoda
5 zumanca
150 gr. secera
350 gr. mleka
400 ml. slatke pavlake
Za kremu od jagoda, jagode umutite stapnim mikserom i procedite kroz krupniju cedku. U dobijeni pire od jagoda umesajte zelatin. Ostavite sa strane da nabubri a za to vreme stavite mleko da se ugreje do tacke kljucanja a vi umutite zumanca sa secerom. Kada zumanca postanu svetla i penasta, dodajte im malo ugrejanog mleka, pa izrucite u serpu sa mlekom i kuvajte kratko na tihoj vatri neprestano mesajuci. U jos vrucu kremu dodajte jagode sa zelatinom i dobro izmesajte dok se zelatin ne otopi. Stavite posudu u sudoperu u kojoj ste usuli hladne vode, da se sto pre ohladi. Kada krema pocne da se steze, (cesto je proveravajte) dodajte ulupanu slatku pavlaku.

Sirup za korice
125 ml. vode
80 gr. secera
1 kasika limunovog soka
Okrugao kalup promera 25cm. pouljite dobro sa strane. Na dno kalupa stavite parce kartona oblozeno alu folijom. Stavite prvo parce biskvita na sredinu poprskajte sirupom i sipajte polovinu kreme od jagoda. Stavite drugo parce, takodje poprskajte sirupom pa zalijte kremom od jagoda. Ostavite u frizider da se dobro stegne, najbolje preko noci.

Za crveni preliv
1 kasicica limunovog soka
2 kasike vode
1 kasika zelatina
400 gr. jagoda
175 ml. vode ili soka od visanja
150gr. secera
Za crveni preliv, jagode pomesajte se secerom i vodom (ja sam stavila sok od visanja, da ne bi dodavala crvenu boju) i kuvajte na laganoj vatri 10 min. Ohladite i procedite kroz gazu, ali nemojte pritiskati da vam se sirup ne bi zamutio.
Zelatin potopite vodom i limunovim sokom, pa kada nabubri (oko 5 min.) dodajte procedjenom soku od jagoda i kratko na tihoj vatri prokuvajte samo da se zelatin otopi. Ostavite da se prohladi i kada dobijete gustinu malo redju od meda, prelijte preko torte.
Ostavite da se stegne u frizideru i pre nego posluzite kalup obmotajte peskirom koji ste drzali u toploj vodi. Obrezite vrh torte lagano nozem i otvorite kalup. Pazljivo sklonite i prebacite na tanjir za posluzivanje.

Cheesecake sa sumskim vocem