A bit unusual name, but with a reason. This cake is prepared in only four steps. It is really soft, juicy and delicious both when it is cold and still warm. Due to brown sugar the upper layer of the pineapple gets a slightly flavour of a caramelized cake.

INGREDIENTS :

6 spoons of brown sugar

250 g margarine for cakes + for coating the baking tin

190 g of sugar

7 – 8 candied sour cherries

7 – 8 slices of pineapple ( round pieces )

5 spoons of pineapple juice (from can)

1 package of baking powder

lemon peel ( from 1 lemon )

4 eggs

160 g of flour

PROCEDURE :

1 . turn the oven on to 180 degrees…

2 . coat the baking tin 28 Ø with margarine abundantly, sprinkle sugar evenly on the bottom of the baking tin, line the pineapple slices on the sugar and put one sour cherry in the middle of each pineapple …

3 . put the tin into the fridge shortly …

4 . put the sugar in a bowl, cut the margarine into small pieces and add it into the sugar …

5 . mix the margarine well , add eggs (one by one), lemon peel and pineapple juice …

6 . sieve the flour and baking powder into the mixture and stir well …

7 . pour the biscuit over pineapple lightly and slowly, and even it with a spoon …

8 . bake the cake for ca . 25 – 30 minutes, then take it out of the oven and leave it in the tin for 10 – 15 more minutes to rest …

9 . take the cake out of the tin and turn it on a tray, up side down ( SEE THE VIDEO ) ….

ADVICE AND NOTES :

The cake can be served cold or warm.

The cake can be served with lightly whipped cream.

It is important that all the ingredients have the same room temperature ( eggs, juice and margarine )

Due to the sugar being caramelized during baking, wash the tin IMMEDIATELY after you take the cake out …

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These yeast buns are very soft and delicious. I have filled them with poppy seeds, but if you do not like poppy seeds, you can fill them as you like – with marmalade, nougat, Nutella, lemon curd etc. …

INGREDIENTS FOR DOUGH :

650 g of flour

200 ml of milk

1 package of yeast

4 spoons of sugar

2 packages of vanilla sugar

50 g solid yoghurt

Lemon peel

1 egg + 1 egg yolk

1 g of salt

150 g of margarine for cakes (room temperature)

INGREDIENTS FOR FILLING :

150 g of ground poppy seeds

1 g of salt

15 g of margarine for cakes

1 tea spoon of vanilla extract

( or 2 packages of vanilla sugar )

60 g of sugar

75 ml of milk

INGREDIENTS FOR COATING AND SPRINKLING

margarine for cakes

powder sugar

PREPARATION :

1 . put one spoon of sugar and yeast in the warm milk, stir well to make the yeast dissolve completely …

2 . leave the milk aside to enable the yeast to activate …

3 . when the yeast has activated, put the flour and all other ingredients for the dough into the bowl …

4 . make soft dough that does not stick to your hands …

5 . form a ball out of the dough, put it back in the bowl, cover it and leave it aside to double its size …

6 . while the dough is rising, you should prepare the filling …

7 . put a small pot on the cooker, add all ingredients except poppy seeds immediately …

8 . when these ingredients boil, put the pot away from the cooker and add poppy seeds …

9 . leave the prepared filling aside for about 20 minutes before further use …

10 . put the risen dough on the work surface ( DO NOT add flour ) , divide it into 15 or 16 parts and form balls …

11 . take a ball, on the work surface form the dough into the shape of a saucer by pressing it with your fingers. Be careful not to make the dough too thin … ( SEE THE VIDEO )

12 . put the filling in the middle and close the yeast buns …

13 . line the formed yeast buns in a buttered baking tray 38 x 25 ( you can put parchment paper on the tray, as well)

14 . leave the ready yeast buns in the baking tray for 10 – 15 minutes and then put them in the COLD oven at 180 degrees for 20 – 25 minutes ( it depends on your oven ) …

15 . coat the ready and still hot yeast buns with margarine and sprinkle with powder sugar …

NOTES AND ADVICE :

While filling the yeast buns be careful not to touch the edges of the dough, because the dough will open during baking.

When the yeast buns are completely cool, put them in a bag or a box, so they do not get any air.

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This is a special cake, I am really very fond of it. I call it Winter Magic due to its ingredients. It is totally delicious, soft and moist. Its taste is enriched with carob which is a Mediterranean spice, unfortunately it is very seldom or often wrongly used in our cuisine.

INGREDIENTS : 

3 eggs

250 g of semolina

100 ml of oil

200 g of sugar

100 ml of milk

1 package of vanilla sugar

1 package of baking powder

150 g of ground almonds

5 pears

100 g of carob

Juice of 1 lemon

a pinch of salt

FOR COATING AND SPRINKLING :

130 g of apricot jam

100 g of flaked almonds

FOR COATING AND SPRINKLING THE BAKING TIN :

butter

flour

PROCEDURE :

1 . preheat the oven to 180 degrees…

2 . mix eggs , sugar and vanilla sugar well …

3 . in the meantime peel, core and grate the pears and leave them aside …

4 . when eggs and sugar are mixed and have become creamy, add milk and oil and mix for ca. 2 minutes …

5 . add all other ingredients except pears to the mixture and go on mixing till all ingredients get homogenous …

6 . add pears to the mixture with light circular movements …

7 . pour the mixture into the buttered and floured baking tin with diameter of 26 cm, and bake for ca . 35 – 40 minutes …

8 . while the cake is being baked, roast flaked almonds on a dry pan, without any fat …

9 . leave the baked cake in the baking tin for 10 minutes, and then take it out …

10 . leave the cake for ca. 20 minutes to get cooled a bit, then stir the jam with a spoon, coat the cake and sprinkle it with flaked almonds evenly …

11 . press flaked almonds with your palm gently to enable them to stick to the jam better …

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During Christmas holidays at our place Linzer cookies are obligatory, besides other biscuits and cakes. But not only during holidays do we love to have our biscuit box full of Linzer cookies. The longer they stay in a well closed box, the tastier and better they are.

INGREDIENTS :

300 g of flour

1 package of vanilla sugar

1 yolk

200 g of cold margarine for cakes

100 g of powdered sugar

jam for filling (at your taste)

FOR DARK PASTRY ADD :

1 tea spoon of cocoa

PREPARATION :

1 . put the flour, vanilla sugar , yolk and powdered sugar in a bowl, cut margarine into smaller pieces and add it to other ingredients…

2 . knead pastry well, so that margarine gets homogenous with other ingredients …

3 . finished pastry is a little sticky. Put the pastry on transparent foil and form it with your hands lightly and then wrap it into the transparent foil …

4 . let the pastry stay in the fridge for ca. 2 hours…

5 . take the pastry out of the fridge ca . 10 minutes before further use, to let it achieve house temperature …

6 . knead the pastry with your hands, sprinkle as little flour on your work top as possible, just enough to avoid sticking the pastry to the work top …

7 . knead the pastry thin, maximal to 0.5 cm …

8 . cut the pastry out with moulds (make sure you have the same number of cut cookies with and without holes) …

9 . line the cookies on a tray covered with parchment paper …

10 . put the cookies in the oven pre-heated to 200 degrees and bake them for ca . 7 – 9 minutes ( it is obligatory to keep an eye on your cookies so that they do not get coloured) …

11 . take the rest of the pastry, form it, roll it out and cut cookies out, repeat this procedure till you have used all the pastry …

12 . baked cookies are still a little soft in the middle, but do not worry, it is OK this way …

13 . put the cookies on another cold tray or on a cooling grate …

14 . put jam in a small dish and heat it well with constant stirring (do not boil it) …

14 . fill the cookies … SEE THE VIDEO !!!

NOTES AND ADVICE :

Do not touch the finished, filled cookies till the jam hardens.

If you want to decorate them with powdered sugar, it is best to do that as soon as you fill them with hot jam, so that hot jam can absorb sugar. In that way your cookies will be decorated with powdered sugar and the jam will look like as if you had not sprinkled it at all.

It is important to roll the cookies out as thin as possible, max. to 0.5 cm so that they are not too thick later when joined together.

In every oven pastry is baked differently, the baking time depends on thickness, pastry has been rolled out to, so take care of your cookies during baking.

When cookies loose their shine during baking, keep an eye on them because now they need just a minute or two to be ready.

When your cookies are cut out, it is best to use a spatula to put them on a baking try, in this way you will avoid deforming them with your fingers.

If the pastry sticks to the spatula or to the moulds, just sprinkle a little flour on them.

The cookies MUST NOT get coloured, they have to remain light.

While rolling the pastry out, try to use flour as little as possible, to avoid spoiling the pastry texture , otherwise you will later have hard and less tasty cookies.

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