An ideal dessert for all coffee lovers which is ready in 5 minutes.
INGREDIENTS:
90 ml of espresso coffee
250 g of mascarpone cheese
500 g of cheese for cakes ( 20 % fat )
120 g of sugar
200 ml of sweet cream
Chocolate coffee beans for decoration ( not obligatory )
PROCEDURE :
1 . put mascarpone, cheese for cakes and sugar into a bowl and mix well …
2 . add sweet cream in a thin layer, while mixing all the time and mix well to get a nice cream ( be careful not to mix too much, so the mixture can remain creamy ) …
3 . add 55 ml of espresso coffee to the cream and stir shortly …
4 . put one spoon of cream in a 100 ml glass, then add a few drops of the remaining coffee, then comes cream and coffee again until you fill the glasses to the top …
5 . fill all the glasses in that order …
6 . leave the prepared desert in the fridge for at least an hour …
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Smoked Salmon Roulade
Various types of salty roulades are always gladly seen on the table. They are convenient for every occasion.
INGREDIENTS FOR BISCUIT :
3 eggs
120 g of flour
130 g of sour cream
5 g of salt
1 baking powder
55 g of spinach ( frozen )
INGREDIENTS FOR FILLING :
1 red bell pepper ( cut in tiny cubes )
200 g of smoked salmon
1 – 2 g of salt
30 g of sour cream
300 g of fresh cheese
PREPARATION :
1 . heat the oven at 180 degrees …
2 . mix the eggs and salt well ( it will last a little bit longer )
3 . drain spinach well with hands…
4 . add all other ingredients for the biscuit to the mixed eggs …
5 . mix shortly one more time …
6 . put parchment paper into a large baking tray ( x ) …
7 . pour the biscuit into the baking tray and smooth it evenly…
8 . bake in the preheated oven for ca. 13-15 minutes…
9 . Turn the biscuit on a clean, moist rag, and roll it together with the rag to make a roulade…
WHILE THE BISCUIT IS COOLING, THE FILLING CAN BE PREPARED …
10 . mix salt, sour cream, and fresh cheese, and add bell-peppers and mix everything together…
11 . distribute the filling evenly on the cooled biscuit, but the end of the edge the roulade is being rolled to has to stay ca one and a half centimetres empty, so that the filling does not pour out …
12 . line the smoked salmon on the filling and roll again from the same edge you rolled together with the kitchen rag…
13 . roll the roulade in transparent foil and leave it in the fridge overnight………
NOTES AND ADVICE:
The rag you are using must not have a smell of a softener, as the roulade could absorb its smell and taste.
Instead of smoked salmon, you can use anchovies or different types of salami.
Eggs should be mixed somewhat longer to become creamy .
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Mole Cake
The mole cake is an interesting cake for children, but for adults as well, it depends on how you decorate it at the end. At each birthday party it is gladly seen due to its unusual shape and the animals coming out from the soil make it even more interesting. The cake is simple to prepare.
INGREDIENTS :
6 eggs
140 g of butter
200 g of sugar
1 + 2 packages of vanilla sugar
100 g of flour
½ a package of baking powder
1 cream fix
100 g of chocolate balls ( drops or finely chopped chocolate )
170 g of canned tangerines
2 small bananas
squeeze of one lemon
400 ml of sweet cream
1 small spoon of cocoa for cakes
1 small spoon of powder sugar
Preparation :
1 . heat the oven to 175 degrees …
2 .put the parchment paper on the bottom of 26 cm tin and butter the edges …
3 . beat the egg whites and one package of vanilla sugar to make firm snow …
4 . separately mix butter with sugar …
5 . add yolks to the butter and mix well …
6 . add flour and baking powder and stir well …
7 . add egg whites to the mixture little by little and stir lightly with circular movements …
8 . pour the biscuit into the tin, even it and bake in the preheated oven for about 45 – 50 minutes…
9 . take the baked biscuit out of the oven and leave it for 10 minutes to rest and then set it free from the tin and leave it to cool down completely …
10 . in the meantime mix the sweet cream to half and add two packages of vanilla sugar and cream fix ( be careful not to mix the sweet cream too much because you will not get creamy whipped cream but butter-like texture )
11 . hollow the middle of the cooled biscuit but leave the edge and bottom 1 cm thick …
12 . crumble the middle of the biscuit you have hollowed and put it aside for a while …
13 . peel the bananas and slice them, pour the lemon squeeze over the bananas and stir lightly …
14 . put cocoa and powder sugar together …
15 . line the tangerines on the bottom of the biscuit, after them bananas. Put the cake aside for a while ….
16 . add chocolate balls to the mixed sweet cream and stir …
17 . put the mixed sweet cream on the cake and form a semi-circle …
18 . put the biscuit crumbles on the whipped cream and sprinkle with cocoa and powder sugar abundantly …
You can leave the cake as such or you can decorate it with various animals coming out of the soil, as wished if you use it for a children’s birthday party.
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Butternut Squash Cream Soup
Butternut squashes are slightly sweet and as such perfect for preparing salty and sweet dishes. Butternut squash soup is extremely tasty, soft, light and creamy.
INGREDIENTS :
1 onion ( big )
1 big Butternut squash or two smaller ones
4 spoons of oil
150 ml . of cooking cream
½ of a small spoon of pepper
salt
1 spoon of Vegeta
3 – 4 big potatoes
Water
PREPARATION :
1 . peel the onion and chop it into tiny cubes …
2 . peel the potatoes, peel and seed the butternut squash and cut them in thin slices …
3 . put the oil in the pot, let it heat and add the onion …
4 . fry the onion on medium heat till it gets a light golden colour …
5 . add butternut squash, potatoes and water just to cover all the ingredients in the pot …
6 . add pepper, Vegeta, and salt according to your taste …
7 . cook for 20 min and use a fork to check if the butternut squash and potatoes are soft …
8 . be careful that the water does not evaporate…
9 . add the cooking cream, let the soup boil and mix well with a hand blender, taste to make sure that there is enough salt …
10 . serve the cream soup and enjoy it… I wish you a good appetite …
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