We are all familiar with Russian Hats, once I had a lot of filling left and it was pretty late for me to make a new biscuit. This whole procedure was too long for me at that moment. Mix, bake, wait for the biscuit to cool down and then fill the Russian Hats.

I came to an idea how to prepare Russian Jaffa Hats that are quick to make and I do not even have to melt the chocolate.

INGREDIENTS :

6 – 7 packages of Jaffa cookies

500 ml of milk

2 packages of vanilla pudding

150 g of flour

150 g of sugar

1 spoon of vanilla paste ( or vanilla sugar )

130 g of margarine for cakes ( room temperature)

50 g of white chocolate

200 g of coconut flour ( for rolling the cakes )

PREPARATION :

1 .dissolve pudding and flour in ca 200 ml of milk with hand blender…

2 . put the milk, sugar, vanilla paste and chocolate into a pot and let it boil….

3 . when the milk boils in the pot, add the first part of the milk where the pudding and flour have been dissolved and with constant stirring continue cooking for a few seconds till the pudding thickens …

4 . put the transparent foil directly on the hot filling…

5 . leave the filling to cool down…

6 . mix the margarine for cakes till it gets creamy and add the filling slowly, spoon by spoon …

7 . mix everything well …

8 . put the filling into a decorating bag or use a teaspoon to put the filling on the chocolate side of Jaffa cookie, put another Jaffa cookie on the filling so that the chocolate side is up …

9 . spread the filling around the cake carefully and roll it in the coconut flour …

10 . leave the Russian Jaffa Hats in the fridge overnight …

NOTES AND ADVICE :

1 . If you want to, you can put the ready filling in the fridge for a while to let it cool down, it is easier to work with it then.

2 . A perfect option is if you add 50 g of coconut flour in the filling.

3 . You can use your favourite raspberry, orange, apricot, strawberry flavoured Jaffa cookies, etc.…

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When I make these cookies they just disappear in a single day. The taste of chocolate and orange is a fantastic combination. Soft, tasty and easy to prepare.

INGREDIENTS :

270 g of margarine for cakes (or room temperature butter)

180 g of sugar

2 teaspoons of vanilla paste (or 3 packages of vanilla sugar)

3 eggs

450 g of flour

1 package of baking powder

225 g thermo-stable chocolate drops (or fine chopped baking chocolate)

Peel of one orange (or one and a half for more intensive taste)

PREPARATION :

1 . put the sugar, vanilla paste and margarine into a bowl and mix everything well for ca 5-7 minutes…

2 . while mixing, take the margarine away from the edge of the bowl with a spatula several times …

3 . add egg by egg while mixing and mix everything well …

4 . add the flour, baking powder, and orange peel and mix everything well…

5 . add chocolate drops and stir well with the spatula …

6 . put the prepared mixture into the fridge for min 2 hours…

7 . form balls sized as Raffaello balls with wet hands, or take the mixture with a mini spoon for ice-cream directly on the parchment paper ( SEE THE VIDEO ) …

8 . line the balls on the tray leaving sufficient space between them …

9 . put the cookies in the pre-heated oven on 180 degrees ca. 12 – 15 minutes, depending on your oven. Cookies are baked when they get a golden colour and when you can pick them up from the parchment paper.

NOTE AND ADVICE :

If you do not have thermo-stable chocolate drops, you can use baking chocolate.

I am not sure whether you can use milk chocolate, as it melts quickly and burns fast (but if somebody tries it, write to me about your results in the inbox of my FB page ) …

Be careful about the space during baking!!!

Be careful that your cookies do not burn and follow the time of the first baking.

Keep the cooled cookies in a closed box for cookies.

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The taste of this cake is unusual but in a positive sense. I can tell you that it is quickly prepared, because it is not baked and the filling is not cooked, just take a mixer in your hand and everything is mixed quickly.

INGREDIENTS FOR THE BOTTOM :

320 g of ground cookies

100 g of sugar

220 g of margarine for cakes ( or butter )

THE CHOCOLATE FILLING :

420 g of cream cheese for cakes

70 g of powder sugar

1 spoon of vanilla paste ( or 2 packages of vanilla sugar )

250 g of chocolate ( for cooking )

a pinch of salt

125 ml of sweet cream

15 g of Cream fix

THE PEANUT FILLING :

420 g of cream cheese for cakes

70 g of powder sugar

1 spoon of vanilla paste

185 g of peanut spread

125 ml of sweet cream

15 g of Creamfix

GANACHE :

190 g of chocolate ( for cooking)

230 ml of sweet cream

DECORATION :

100 ml of sweet cream

50 g of Nutella

Peanuts for decoration

50 g of ground cookies

PREPARATION :

1 . melt the butter and sugar …

2 . pour the melted butter over the cookies and mix well …

3 . put the mixture into a tin with a diameter of 26 cm, and press it well into the tin …

4 . put the tin in the fridge till you prepare the first filling …

5 . melt the chocolate over the steam …

6 . put the sugar, powder sugar and vanilla paste in a bowl and mix well …

7 . add the melted chocolate and mix shortly to make the ingredients homogenous …

8 . while mixing, add sweet cream in a thin stream, then add sweet cream and Cream fix ( BE CAREFUL NOT TO MIX THE FILLING TOO MUCH) …

9 . distribute the filling evenly over the cookies and put it back in the fridge, so you can prepare the second filling …

10 . put the cheese, powder sugar and vanilla paste in a bowl and mix well …

11 . add the peanut spread and mix shortly to make the ingredients homogenous …

12 . while mixing, add sweet cream in a thin stream, then add sweet cream and Cream fix ( BE CAREFUL NOT TO MIX THE FILLING TOO MUCH) …

13 . distribute the filling softly and evenly over the first filling and put it back in the fridge till you prepare the ganache…

14 . drop the chocolate finely …

15 . boil the sweet cream …

16 . pour the cooked sweet cream over the chocolate, cover with a plate for 3 – 5 minutes, mix well and leave it to cool down so much that you can put your finger on it and that it is not hot …

17 . pour the ganache over the filling and leave the tin in the fridge overnight …

18 . take the cheesecake out of the tin, sprinkle the outer edge of the cake with ground cookies and put the cake on a suitable tray …

18 . for decoration mix the sweet cream to half, add Nutella and mix the sweet cream to the desired stiffness (BE CAREFUL THAT YOU DO NOT MIX THE SWEET CREAM TOO MUCH) …

19 . spray sweet cream meringues on the cake and put one peanut on each meringue …

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Saray Lokumu is a very quick-to-make and tasty Turkish cake or I would say a full desert.

I have adapted this recipe to my taste as I am not a whipped cream lover and the truth is that there is only whipped cream in the original version o Saray Lokumu. In Turkey Saray Lokumu is made from flour without any butter or cornstarch being added, so I did not change this, but all other things have been adapted to my taste.

INGREDIENTS FOR CHOCOLATE PUDDING :

1 l of milk

250 g of sugar

155 g of flour

50 g of cocoa (for cakes)

1 spoon of vanilla paste (or 2 packages of vanilla sugar)

1 spoon of orange flower water ( or 10 drops of orange-flavoured concentrate )

INGREDIENTS FOR FILLING :

70 g of Mascarpone

200 ml of sweet cream

1 cream fix

200 g of powder sugar

Grated peel of one orange

7 drops of orange-flavoured concentrate

ADDITIONAL INGREDIENTS :

300 g of coconut flour

PREPARATION :

1 . pour the coconut flour in a big tray 32 x 34 and distribute it evenly in the whole tray …

2 . put the milk in the pot, sift flour and cocoa and add all the other ingredients for pudding …

3 . mix everything well so that there are no lumps left behind…

4 . with constant stirring let the pudding boil and cook for ca 2 more minutes on light heat till the pudding thickens …

5 . pour the cooked pudding slowly and lightly over the coconut flour and distribute it evenly over the coconut, do it very carefully …

6 . put the pudding into the fridge for 45 to 60 minutes to cool down …

7 . add powder sugar, Mascarpone, orange concentrate and peel into a smaller bowl and mix shortly…

8 . add sweet cream and cream fix into the Mascarpone and mix well ( be careful not to mix too much)!

9 . coat the filling evenly over the cooled pudding …

10 . cut the cake lengthwise and widthwise with a sharp knife

11 . now you have got 4 halves, cut each half again to get 8 cut strips … ( SEE THE VIDEO )

12 . with a knife or spatula roll each strip slowly and gently to make a roulade …

13 . put them on a serving tray gently …

14 . put them into the fridge till serving …

NOTES AND ADVICE :

It is important that everything you do with this cake is done with a lot of tenderness and no hurry.

The rest of the coconut flour can be used again for the same or another cake.

Use the pot that does NOT burn.

If there are lumps left after you have dissolved all the ingredients for the pudding, use a hand blender and break up all the lumps before cooking.

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