This is a cake is for all coffee tasted Buttercream’s lovers. The cake is very elegant, fast and simple to prepare.

INGREDIENTS FOR THE BISCUIT: 

140 g flour

150 g of sugar

170 g of butter( or margarine for cakes )

3 eggs

1 ½ tea spoon of baking flour

80 g of ground walnuts

2 ½ tea spoons of instant coffee ( Nescafe )

1 tea spoon of hot water

TOPPING FOR THE BISCUIT :

80 ml of milk

½ tea spoon of instant coffee ( Nescafe )

BUTTERCREAM :

250 g of margarine for cakes (or butter)

200 g of condensed milk

2 tea spoons of hot water

1 tea spoon of instant coffee (Nescafe )

PREPARATION :

1 . mix sugar and butter well, and add one by one egg (mix every egg for ca. 3 minutes) …

2 . dissolve instant coffee in hot water …

3 . sift flour and baking powder into the mixture, add ground walnuts and Nescafe …

4 . stir everything well, cover the bottom of the tin with parchment paper, margarine the edges, pour the biscuit into diameter 20 tin. ..

5 . put the biscuit into the preheated oven at 180 degrees for ca. 25-30 minutes…

6 . Leave the baked biscuit in the tin for 10 more minutes, then put it out and leave it to cool completely …

7 . Slice the biscuit in half …

8 . dissolve instant coffee in hot milk, divide the topping into two equal parts and coat both biscuits evenly ( leave the topped biscuit aside ) …

9 . to make buttercream mix margarine well, so that it gets almost white, add condensed milk and mix for 5 more minutes …

10 . dissolve instant coffee in warm water and add it to butter and mix 2 more minutes …

11 . put one part of the cream on the first biscuit, then put the other biscuit on the cream, after that cover the whole cake with cream, but leave ca. 3 full spoons for decorating the cake …

12 . put the rest of the cream in a piping bag and decorate the cake with meringues and walnuts … WATCH THE VIDEO !!!

NOTES AND ADVICE:

All ingredients must have the same room temperature …

If you want to make a bigger cake watch the table for calculating cake tins on my blog.

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If anybody has delicious Chicken Nuggets, then it is KFC , but they are not the only one any more. I have been preparing my Chicken Nuggets at home for a long time and they are really fantastic. What I like best is that I bake them in the oven instead of frying them in deep oil.

INGREDIENTS :

1 kg of chicken meat ( fillet )

300 g of mayonnaise

300 g of set yoghurt

1 ½ tea spoon of salt

½ g of pepper

1 tea spoon of red bell-pepper ( spice )

Corn flakes ( for frying )

Oil ( for coating )

Chilli spice ( not obligatory )

PREPARATION :

1 . Slice the meat ca. 2 cm thick, then cut it in strips ca. 3 cm long, and finally dice the strips at the size of ca. 3×3 cm…

2 . Put the meat into a bowl, and add yoghurt, mayonnaise, salt, pepper and red bell-pepper…

3 . Stir everything well and put it into the fridge over night…

4 . chop up the cornflakes ( there should be tiny pieces ) , if you want to, you can add chilli now and stir everything well …

5 . Cover the large tin with parchment paper, roll each piece of meat in cornflakes ( press them a bit, so that they can stick to the meat better ) …

6 . Put the prepared Chicken Nuggets in the preheated oven at 200 degrees for 10 minutes, then take them out of the oven, coat them lightly with oil on all sides, and finally put them back in the oven for another 10 minutes…

NOTES AND ADVICE :

To make Chicken Nuggets moist, it is obligatory to leave them in the mixture of yoghurt and mayonnaise over night.

It is obligatory to coat them with oil or melted butter to make cornflakes stick to the meat better.

The example stated for the cube size is not obligatory, but in any case meat should have equal size, so it can be baked equally.

Instead of cubes, you can cut strips and prepare them the same way as Chicken Nuggets .

Be careful not to overcook them, as meat might get dry and it will not be moist any more.

 

 

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Sachertorte has been famous since the 18. century. During his schooling ( 1843-1892 ) Eduard Sacher completed his well-known torte. In 1876 the Sacher hotel was built, and in the same year Eduard offered his famous cake to the hotel and since then Sachertorte has been considered one of the most prominent Viennese confectionaries. It is hard to go to Vienna and not to try the celebrated Sachertorte. Of course I cannot give you the original recipe, as I do not have it, but you might like this version of mine.

INGREDIENTS :

FOR THE BISCUIT:

200 g . of dark chocolate ( 60 % )

150 g . of butter( or margarine for cakes )

7 eggs

120 g . of powdered sugar

95 g . of sugar

95 g . of flour

45 g . corn-starch

60 ml . of whiskey or brandy

60 g . of almonds ( ground )

1 package of baking flour

TOPPING FOR THE BISCUIT :

½ lemon juice

200 ml . of warm water

50 g of apricot jam

FILLING:

300 g  of apricot jam

CHOCOLATE GLAZE :

250 g of baking chocolate

7 ½ spoons of water

10 g sugar

125 g of margarine for cakes

2 ½ spoons of oil

PREPARATION :

1 . heat the oven to 180 degrees…

2 . melt the chocolate and butter on steam …

3 . mix egg-whites to the half and add powdered sugar and go on mixing till the egg-whites become stiff and shiny. Put the egg-whites aside …

4 . mix yolks and sugar to become creamy and add warm chocolate lightly ( chocolate must not be hot)

5 . mix everything well to enable all the ingredients to get homogenous …

6 . then sieve the flour, baking powder and corn-starch to avoid appearing of lumps and add almonds, brandy or whiskey …

7 . mix everything well and add egg-whites in small amounts and mix them into the chocolate mixture with light, circular movements …

8 . cover the bottom of the tin (diameter 26) with parchment paper and butter the edges and pour the mixture into the tin …

9 . put the biscuit into the preheated oven for 30-40 minutes…

10 . before taking the biscuit out of the oven, use a toothpick to make sure that the biscuit is baked properly. Stab a toothpick in the middle of the biscuit and if the toothpick remains completely clean, the biscuit is baked …

11 . take the biscuit out of the oven and leave it aside for 10 minutes and then take it out of the tin..

12 . leave the biscuit to cool completely and in the meantime prepare the topping …

13 . squeeze half a lemon into warm water and add marmalade and stir well …

14 . divide the topping in three equal parts, so that each layer of biscuit is soaked equally …

15 . put the topping aside …

16 . when the biscuit has cooled and before we cut it into layers, we should prepare chocolate glaze …

17 . put all the ingredients for the glaze in a bowl and melt them, take it away from the cooker to make the glaze cool to the right temperature till you prepare the cake to the end.…

18 . cut the biscuit into three equal layers and first coat the middle layer with topping and then with half marmalade ( 150 g ) , put the upper layer on it and coat it with topping and marmalade and at the end put the lower layer on the top of the cake and coat it with topping …

19 . pour warm (not hot) chocolate glaze over the cake and put it in the fridge for 15 – 20 minutes …

20 . In the end decorate the cake with pistachios

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A bit unusual but very healthy, tasty and refreshing salad. My husband says, this is a summer salad as it is refreshing. For me this is a salad that can be eaten in all seasons, with sausages, meat and different roasts this salad is a real hit.

INGREDIENTS :

1 courgette ( medium size )

1 pear( big and sweet)

2 carrots ( medium size )

50 g almond flakes

½ – 1 lemon ( to your taste)

1 tea spoon of Italian spices

1 cucumber ( for salad )

1 tea spoon of honey

½ of celery ( medium size

4 tea spoons of oil

½ tea spoon of salt

PREPARATION :

1 . Wash the pear and all vegetables, peel them if you want ( not obligatory) , and grate them …

2 . add all other ingredients to the vegetables, then squeeze a half lemon and mix lightly but well …

3 . taste to make sure it is sour enough and seasoned well ( if needed add another half lemon or salt according to your taste) …

NOTES AND ADVICE :

Prepare and season this salad directly before serving !!!

If you prepare this salad earlier, it will get bitter.

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