уторак, 03. јун 2014.

Drum Cake

The most famous Hungarian cake in the world - drum cake.
According to an internet survey, culinary, occupies the first place, the number of fans, and fans of the same all over the world.

The creator of this cake is definitely Jozsef Dobos (1847-1924) , confectioners who was a progressive of his time , the great chefs and the author of books on Patisserie .
Dobos Torte was first made ​​for the state exhibition back 1885.Sastojala of eight thin sheets of dough smeared with cream and butter cream , which was J.Dobosa invention and innovation in the then Patisserie .
The butter cream was later used in combination with kaakao powder or vanilla instead of the then cream cakes, which are made ​​mostly with milk and burst pudding , of course, with a small " shortage " , the inability of long standing.
How is that any time without air conditioners and refrigerators, J.Dobos he drew up a cake that will be able to " last " longer than the other goodies .
What was amazing and was left as a " seal " of goodies , its " top" , top layer coated with caramelized sugar cut into pieces .
Cake is the exhibition for which you created the first time , experienced a standing ovation , and us poslasticar J.Dobos , became an overnight celebrity , a piece of cake from his pastry became Luxus , the prestige of the then citizens of Budapest.
At the beginning of the 20th century, this cake was among the top of confectioneries, and that her original recipe did not know, Europe was circulated to 120 versions of the recipe, and finally 1906g, J.Dobos published the original recipe, after which he retired from public life. 
Big fans of this cake was the Knjeginjić Sisi and Emperor Franz Josef, and who is known for his impeccable taste when it comes to desserts. 

Today, it is in countless variations, wrapped with roasted hazelnuts, chopped almonds or walnuts, though the original coated with a cream, and with all sorts of extras-rum, amaretto .... 
I'm not a fan of any supplements, and I believe that the time of the original flavor of cake failure, and received another cake. 

Since this cake is very famous in Slovakia, and in the Vojvodina Slovaks, there is only one difference, and that a multitude of bark, mainly to 14 thin, pretankih cover compared to the original seven. 
We make a cake with as much bark.

понедељак, 03. фебруар 2014.

Hazelnut balls

For the balls:

     280 g of sugar
     3 eggs
     120 g of honey
     1 teaspoon sodabone
     1 teaspoon vinegar
     560 g flour

For the filling:

     4 eggs
     200 g of sugar
     100 g of roasted hazelnuts
     2 dl milk
     250 g margarine


     150 g dark chocolate

eggs, sugar, vinegar and honey blended, then add the flour and knead by hand sodabonu to afford a compact mixture. Make small balls and bake in preheated oven until golden color. Allow the ohladne a little soft - best day earlier to prepare - and with a knife to make a hole in the sphere. Dissolve 150 g of chocolate with 10-12 tablespoon oil and roll the balls. Crumbs we izrubili put in a bowl and pour 2 dl fermented milk. 4 eggs with 200 g sugar cook steamed when ohladni add 1 margarine and blended. Add the filling 100 g ground roasted hazelnuts, crumbs and we spilled milk. Take two balls, fill the holes and filling glue balls.  


"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"



Original recipe makes 1 9-inch springform pan  

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
 4 eggs
1 cup sour cream
1 tablespoon vanilla extract
 1/4 cup all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.



Cake Pops


 Original recipe makes 24 pops

1 (12 ounce) package colored candy coating melts, divided
24 plain doughnut holes
24 lollipop sticks
1 tablespoon multicolored candy sprinkles (jimmies), as desired  



  1. Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
  2. Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
  3. When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.


понедељак, 24. децембар 2012.

Pumpkin Ginger Cupcakes


Original recipe makes 24 cupcakes

  • Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  • Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.