Refreshing strawberry cake is ideal for summer days. I love this type of cake, prepared in a big baking tray, so you are always ready for meeting a bunch of friends with some cake and lemonade.

INGREDIENTS FOR THE BISCUIT :

300 g of flour

300 g of sugar

5 eggs

300 g margarine for cakes

1 package of baking powder

2 packages of vanilla sugar

INGREDIENTS FOR FILLING :

1500 ml of milk

4 packages of vanilla pudding

200 g of sugar

800 g of sour cream (30% fat )

INGREDIENTS FOR TOPPING :

3 packages of cake topping – Red

(1 package of topping contains 10 g of powder)

750 ml of water

45 g of sugar

ADDITIONAL INGREDIENTS :

1.5 – 2 kg of strawberries

PREPARATION :

1 . mix sugar, vanilla sugar and margarine and add eggs – one by one ( mix each egg for 2 minutes ) …

2 . mix baking powder and flour and add to the mixture – spoon by spoon, while mixing constantly. Mix everything well …

3 . coat the baking tray ( 32 x 34 ) with margarine for cakes, pour the biscuit mixture into the tray, smooth it out and put into a pre-heated oven for ca 15 – 20 minutes.

4 . in the meantime prepare the filling …

5 . take ca. 300 ml of milk and dissolve pudding in it. Put the rest of the milk, together with sugar, in a pot and let boil. When milk boils, add dissolved pudding, with constant stirring and cook for ca . 1 minute …

5 . add sour cream into the hot pudding and mix well …

6 . pour the hot filling over the hot biscuit, smooth it out and put it back into the oven for 10 more minutes …

7 . while the cake is being baked, wash the strawberries, dry them, cut them in halves or slice them as you like …

8 . put sugar and cake topping in a small pan, stir and add water …

9 . let the topping boil, while stirring constantly, then take it away from the cooker and leave it aside for ca 10 – 15 minutes to cool a bit ( not too much so that the mixture does not turn to jelly in the pan ) !!! …

10 . line strawberries on warm ( almost cold ) cake and pour topping over them. Leave the cake in the fridge for 4 hours or over night.

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As a child I used to love tortellini casserole prepared in various ways. This is one of the preparation ways we all love a lot, so I decided to share this recipe with you, my dear readers.

The preparation is very fast, so it is ideal for all those who do not have much time to spend in the kitchen at the cooker.

INGREDIENTS :

1 kg ham-filled tortellini

3 onions

200 ml . of cream

200 ml . cooking cream

200 ml of sour cream

500 g. Of champignons (canned )

80 g . of tomato paste from a tube

400 g . of cooked ham

400 g . Gauda cheese (you can use other cheese that melts, as well )

2 g of pepper

salt ( to your taste)

30 g of butter

PREPARATION:

1 . cook the tortellini in salted water according to instructions on the package …

2 . heat the oven to 200 degrees…

3 . peel the onion and cut it to tiny cubes, chop the cooked ham to cubes, too …

4 . grind the cheese …

5 . drain the canned champignons …

6 . heat the butter , add onion and fry it till it gets a nice golden colour …

7 . add cooked ham and fry it for 2 – 3 more minutes ….

8 . add all other ingredients except for cheese and tortellini …

9 . stir everything well and let boil and then take away from the heat …

10 . put tortellini in a baking pan, pour the sauce over them evenly and then sprinkle with cheese .…

11 . put into the hot oven for 30-40 minutes …

12 . serve your tortellini casserole with lettuce …

 

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I am a great lover of cheese cakes, I adore cheese in all combinations. Each cheese cake has a different flavour although they all have the same ingredient – cheese. So, if you happened to try a cheese cake and you did not like it, DO NOT give it up, because each recipe is different.

INGREDIENTS :

FOR DOUGH : 

300 g of flour

2 tea spoons of baking powder

a pinch of salt

75 g of sugar

1 egg ( M )

200 g of cold butter

margarine for cakes

POPPY SEEDS FILLING : 

120 ml of milk

40 g of butter or margarine for cakes

40 g of sugar

peel of one lemon

200 g of ground poppy seeds

CHEESE FILLING :

2 egg whites

2 yorks

100 g of sugar

500 g of cottage cheese

200 g of sour cream ( 25 or 30 % fat )

3 spoon of corn-starch ( 30 g )

peel of one lemon

3 tea spoons of lemon squeeze

a pinch of salt

PRIEPARATION OF POPPY-SEED FILLING:

1 . put milk, sugar, margarine and lemon peel into a bowl and let the ingredients boil, then take it away from the cooker and add poppy-seed. Leave the filling to cool down completely …

PREPARATION OF DOUGH:

1 . put flour into a bowl, cut margarine into thin slices and add all ingredients for the dough and then make a soft dough ( SEE THE VIDEO ) …

2 . cover the bottom of the baking tin with parchment paper, coat the edges with margarine, put the dough into the tin and spread it with your hands along the tin, up to the edges …

3 . spread the filling on the dough evenly and flatten it with a spoon or with your hand …

PUT THE BAKING TIN INTO THE FRIDGE WHILE YOU ARE PREPARING CHEESE FILLING !!!

1 . put the egg whites into a bowl, add salt and while mixing add sugar – little by little …

2 . beat egg whites until stiff …

3 . add all other ingredients in another bowl and mix them well …

4 . add egg whites into the yellow mixture and stir them with light, circular movements till they get homogenous with the rest of the filling …

5 . pour the cheese filling over the poppy-seed filling, flatten it all and put into the pre-heated oven to 180 degrees for ca. 60 min …

6 . leave the baked cake in the tin for ca. 15 – 20 minutes, then take it away from the tin and sprinkle with powder sugar …

PUT THE CAKE IN THE FRIDGE TO ENABLE IT TO COOL DOWN WELL!!

NOTES AND ADVICE :

Be careful not to be put off by the baked cake !

The cake is baked after 60 minutes and it still moves and shakes at touch?

It is quite normal that the cake is still fully soft in the middle after 60 minutes of baking, but do not let be put off by that.

Take the cake out of the oven, and when you take it out of the tin after 15 – 20 minutes, leave it to cool down completely and to harden in the fridge .

Do not check with a tooth pick if your cake is baked, to avoid entering air in the cake.

It is obligatory to use cold margarine or butter, so your dough will not be too soft and it will not get sticky.

You must not knead the dough too much, so that the butter does not get too warm and the dough does not get sticky.

In case that you have knead the dough too much and it has become sticky, put it in the fridge for ca. 60 – 90 minutes.

If you want to roll the dough out with a roller, put it between two pieces of parchment paper.

Instead of powder sugar you can use thermo-stable decorative sugar that will not melt on the cake and disappear as ordinary powder sugar.

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When it comes to meat squares, everybody sits at the table at once. This is another simple, quick, but also delicious recipe. After work it is an ideal dinner to cook, it does not take a lot of time to prepare.

INGREDIENTS :

1.5 kg of minced meat?? ( by choice )

500 g of fresh pastry leaves

2 onions (medium sized)

1 spoon of Vegeta

1 spoon of salt

1 spoon of bell-peppers (spice)

1 tea spoon of pepper

Oil for coating baking tray

FOR TOPPING :

500 ml of mineral water

360 g of sour cream (22, 25 or 30% fat )

4 eggs

1 tea spoon of salt

PREPARATION :

1 . clean the onions and slice them on the tiny cubes …

2 . Add onions and all the spices into the meat, stir well…

3 . oil a baking tray (32 x 34 cm)…

4 . put one leaf in the oiled baking tray, then put meat on it, then leaf again, then meat and go on until you have used all the leaves and meat. Lining meat and leaves in the baking tray ends with a leaf …

5 . use a sharp knife to cut meat squares in the middle of the baking tray, so you will get two halves in the tray. Then cut each half in two parts. Turn the baking tray and repeat the procedure till you get the tray full of meat squares … ( WATCH THE VIDEO )

6 . put all the ingredients for topping in a bowl, and whisk well …

7 . pour the topping over the meat squares ( make sure to cover the edges, too ) …

8 . put the meat cubes into the well heated oven at 180 degrees for ca 50-60 minutes…

9 . cut the baked squares again ( on the same lines where the squares have been cut before ) …

NOTES AND ADVICE :

If the leaves are too big and they do not fit in the baking tray, simply shorten them.

While lining leaves on meat do not press them

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