1.

Dobos Torte
Ingredients
• 9 egg whites
• 8 egg yolks
• 1 cup white sugar
• 1 quarter milk
• 1 tbs. lemon zest
• 1 pinch salt
• 1 and half teaspoon vanilla extract
• 1 and half cups sifted flour
• half tbs shortening
• 1 cup white sugar
• 1 recipe Chocolate Butter cream

Preparation:
Preheat oven to 205°C. Grease a spring form pan with soft butter and dust with flour.
Beat the egg whites and add 1 cup sugar. In another bowl, beat the yolks with the milk, lemon
peel, vanilla and salt. Fold this into the egg whites. Sift the flour over the egg mixture and fold
in.
Bake for about 5 to 9 minutes. Remove the cake from the oven, place on a rack to cool. Chill
layers for a few hours. Make the chocolate butter cream.
Cover the layers with this butter cream and press down with another layer.
Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the
edges look melted and brown.
Carefully, pour the caramel over the top of the last layer and spread to the edges with an oiled
knife.
Place some more butter cream on top of the chilled torte and top with the caramel round.
Chill the torte before serving.

Kitchen equipments:
• egg whisk
• cardboard circles
• wax paper
• spring form
• cup
• bowls
• oiled knife
• rack
• fridge
• oven
• sifter
• wooden spoon
• egg beater

1
• non-stick skillet
• wax paper
• tablespoon

2
2. Pozsonyi Screscent
Ingredients:
• 200 gr fat
• 200 gr butter
• 1000 gr flour
• 20 gr yeast
• 100 gr confectioner’s sugar
• 10 gr salt
• 2 egg yolk (40 gr)
• 2 dl water Preparation:

Ingredients for boiled walnut or poppy filling:

• 250 g minced nuts or poppy seeds
• 180 g of crystalline sugar
• 1 grated zest of lemon
• 30 g of raisins

Preparation:
1. Make a filling
Mix sugar with as much water as possible, then poured into a mixture of ground nuts, grated
lemon peel and washed, dried raisins. Let it cool, then form a long rod and divide it into equal
parts. Shape cigar shapes on a little flour.
2. Kneading the dough
• Crumble the yeast into the half of the (cold) milk and add the icing sugar, set it aside.
• Mix the other half of the milk with the yolk and salt.
• Crumble the butter with the flour.
• Pour the milky mixes into the flour bowl and knead it.
• Let the dough rest in the refrigerator (about 20 minutes).
3. Forming
• We do not use flour here.
• We divide the amount of dough into three.
• Roll the dough into a cylindrical shape and cut it into equal pieces.
• Slice the dough pieces into a round and then leave to stand.
• Oval shapes are provided from the dough balls.
• Put the filling in the middle of the dough, roll it up.
• Turn it into a horseshoe shape (poppy filling for carpentry).

Kitchen equipments:
• bake board
• bowls
• kneader
• oven
• sifter

3
• wax paper
• knife
• blender
• rolling pin
• pan
• baking sheet
• kitchen scales
• rasper
• grinder

4
3. Hungarian Crèmes
Ingredients
• 1 sheet puff pastry
• 2 cups of milk
• 9 eggs separated, and 2–3 egg whites
• 3 unflavoured gelatin
• 3 heaping Tbs. cornstarch
• 2 Tbs. Vanilla extract
• 6 oz sugar
• 4 oz powdered sugar

Instructions
1.
• Thaw the puff pastry sheet, cut it in two. Roll it a little bigger.
• Bake the puff pastry on 400°F for 10–12 minutes, until golden brown.
• Cut the other pastry sheet into 21 squares with a pizza cutter.
2.
• While the pastry sheet is baking, you can start preparing the cream.
• In a large plastic bowl, boil the milk with the gelatine.
• Mix the cornstarch with 3–4 Tbs. water, and the 6 oz. sugar. When the milk is hot and
the gelatine dissolved, put this mixture in the milk.
• Beat up lightly the egg yolks with the vanilla and put it in the cream, stir it in every 30
seconds.
• It will be a thick custard cream.
• Beat up the 11 egg whites. When stiff peak forms, beat powdered sugar into.
3.
• Fold egg whites gently into the hot custard cream, to make it nice puffy.
• Place the puff pastry squares on top.
• Refrigerate for 2–4 hours, and then cut it along the squares.

5
4. Hungarian Cream Puffs
Ingredients for the dough (it makes 18–20 shells):
• 200 ml (~1 cup) water
• pinch of salt
• 100 g (~1/2 cup) lard
• 200 g (~1 1/2 cups) flour
• 5 eggs

Ingredients for the filling:

• 5 eggs
• 500 ml (~2 cups) milk
• seeds of a half vanilla bean
• zest of a half lemon
• 100 g (~3/4 cup) flour
• 100 g (~1/2 cup) sugar
• 50 g (~1/4 cup) butter
• 400 ml (~1 2/3 cups) whipping cream
• 2 tbsp powdered sugar
In a large pot, bring water, salt and lard to a rolling boil. Stir in flour until the mixture forms a
ball. Turn off the heat and using a mixer or wooden spoon, beat in the eggs one at a time,
mixing well
Spoon the dough into 18–20 piles onto a baking sheet lined with parchment paper, leaving
lots of room between the dough piles for expansion. Let them rest for an hour at room
temperature.
Set a small pan of water on the oven floor and preheat the oven to 200°C. Bake the pastry
puffs for 20 minutes, then reduce the heat to 180°C and keep baking for further 20 minutes.
Don’t open the door during the baking process or the pastry will collapse. Transfer the shells
on a wire rack and let them cool completely.
Separate the eggs. Place flour, sugar, lemon zest, vanilla seeds and 5 egg yolks into a
saucepan, and whisk together while adding milk in small batches. Over medium heat cook
until the pastry cream thickens. Remove from the heat, immediately add butter and stir until it
melts and fully incorporated. Whisk the egg whites until stiff peaks form and gently fold into
the hot pastry cream. Let it cool.
When the pastries are cool, split and spoon vanilla cream in the middle, then pipe or spoon the
whipped cream on top of the vanilla cream. Place on the tops.

6
5. Black Forest Cake
This recipe delivers a classic version of the original Black Forest cake with whipped cream
frosting and cherry toping.

Ingredients
• 21/8 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 11/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries 1 cup white sugar
• 1/4 cup cornstarch 1 teaspoon vanilla extract
• 3 cups heavy whipping cream 1/3 cup confectioners’ sugar

Directions
1.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake
pans; cover bottoms with waxed paper.
2.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into
prepared pans.
3.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool
layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool
completely.
4.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and
cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir
in 1 teaspoon vanilla. Cool before using.
5.
Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an
electric mixer at high speed until stiff peaks form.
6.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into
crumbs; set aside. Reserve 11/2 cups Frosting for decorating cake; set aside. Gently brush

7
loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble,
place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry
topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with
third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon
reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom
edges of cake. Spoon remaining cherry topping onto top of cake.

8
6. Rákóczi Curd Cheese Slices
For the base
• 250 g plain flour
• 1 tsp baking powder
• 120g butter
• 120g sugar
• 1 egg yolk
• 1 dl soured cream
• 1 tbsp lemon zest

For the filling

• apricot jam
• 3 egg yolk
• 500 g curd cheese/Quark
• 150 g sugar
• 60 g bread crumbs

For the meringue

• 4 egg whites
• 80 g icing sugar

Instructions
Shirt the flour and the baking powder together in a bowl, then add the butter, sugar, egg yolk,
soured cream and lemon zest and work it together. Form a dough ball and knead a little so all
ingredients are well incorporated. Wrap it in cling film and rest in the fridge for at least 1
hour.
In the meantime you can prepare the filling. Mix together the egg yolks and the sugar until
light and fluffy ,then add in the curd cheese and mix again.
Preheat the oven to 180°C. On a floured surface roll the pastry to about 5–8 mm thick, put it
to a prepared tin and prick it with a fork. Bake it for 20 minutes or until it is light gold in
colour—but not ready yet.
Sprinkle the bread crumbs on the pastry, then spread a layer of apricot jam on top then the
curd cheese filling. Put the pastry with the filling back to the oven and bake it for another 15
minutes or until the filling is hardened on top slightly. Lower the oven temperature to about
100°C. You need a lukewarm oven for the meringue to bake but not harden, you need to
achieve a baked but soft meringue top.
Whip the egg whites to stiff peaks then add the icing sugar to it and mix together. Spread the
mixture on top and put back to the lukewarm oven until the top hardened.
When it is completely cooled cut it with a wet knife to squares.

9
7.
The dough is made from flour, oil, salt and water. The ingredients should be kneaded into a
homogeneous dough, which makes it flexible and easy to stretch. The thinner the better is the
dough. After 30 minutes of rest it’ll be more crunchy.

Ingredients
• 1 pack of strudel sheets
• 3–4 tablespoons breadcrumbs
• 2–3 spoons of sugar
• 300–400 g of sour cherry

Preparation
The sheets are gently folded onto a lightly moistened kitchen towel. Sprinkle or gently grease
with cooking oil, strew with sugar blended breadcrumbs (reserve on top). We pour the sour
cherry on it, then a layer of absorbent breadcrumbs sugar can come again. Use the cloth to
wrap the layers tightly.
Bake it in an oiled baking pan, in the preheated oven around half an hour. When serving, you
should the sliced slices sprinkle with powdered sugar.

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8.
Ingredients
• 600 grams of flour
• 300 grams of crackling 60 grams of fat
• 20 grams of yeast
• 2 tablespoons of sour cream
• 1 dl of milk
• salt
• sugar
• 2 eggs

Instructions
Add a teaspoon of sugar to the lukewarm milk along with the yeast and let it rise for a few
seconds. Sieve the flour into a big bowl, add one egg, the fat, the sour cream, the salt. Mix the
ingredients gently and slowly start adding the yeast. Start mixing and kneading the dough
with your hands. You can add 1–1.5 dl of water if needed. You’re looking for a puff-pastry
consistency, which needs to rest for 20–30 minutes.
While the dough is resting, grind the crackling. Then, roll out the dough to an approximately
40×30 cm big rectangle shape and spread the ground crackling on the top. Roll up the dough
and push it down gently with the rolling-pin. Fold in the two edges of the long-shaped pastry,
and then fold the whole pastry in half. Let it rest in a warm place for 30 minutes.
Then, flatten it with a rolling-pin once more and fold it in three layers. Let it rest for another
30 minutes and repeat this process once more. Finally, roll the pastry out, cut a square pattern
on the surface (the top of the crackling pogácsa should look chequered). Cut out circles, place
them on a baking tin and grease the top of them with a beaten egg. Bake them at 180°C, and
they are ready to be served. Enjoy!

11
9. Fruit Cake
Ingredients
For Sponge Cake:
• 3 large eggs room temperature
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
For Fruit and Glaze:
• 1 1/2 cups mixed berries
• 3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water
For Stabilized Whipped Cream Frosting:
• 1 cup heavy whipping cream chilled
• 4 Tbsp white chocolate instant pudding powder (45 grams)
• 3 Tbsp powdered sugar
• Tbsp milk or to reach desired texture

Instructions
How to Make the Sponge Cake:
Preheat oven to 350°F and line the bottom of a 9" round cake pan (or springform pan). Chill a
large mixing bowl in the freezer. A chilled mixing bowl will make it easier to beat the
whipping cream.
Add 3 eggs to the bowl of your mixer and beat with whisk attachment on high speed 1 minute.
Gradually add sugar and continue beating 8 min. It should be whipped and form a thick
ribbon when you pull up on the whisk.
In a small bowl, whisk together 1/2 cup flour and 1/2 tsp baking powder then sift it into the
whipped eggs in thirds, folding between each addition. Fold in 1/2 tsp vanilla just until
blended (do not overmix).
Bake at 350°F for 25 min. Let cake rest 3 min in pan then run a thin spatula around the edges
too release from the pan. Invert cake onto a wire rack, peel back parchment paper and let cool
completely to room temperature.
How to Make Fruit Glaze:
In a measuring cup, combine 3 Tbsp raspberry jam with 1 1/2 Tbsp hot water and stir until
completely smooth. If glaze seems lumpy, heat slightly to loosen it up.
How to Make Stabilized Whipped Cream:
In your chilled mixing bowl, add 1 cup heavy whipping cream and beat on high speed (1–2
min) just until stiff peaks form.
Add 4 Tbsp instant pudding and 3 Tbsp powdered sugar, adding them 1 Tbsp at a time,
mixing with each addition. Beat on med/high speed until fully incorporated. If frosting seems

12
too thick, add milk 1/2 Tbsp at a time (I added 2 Tbsp milk). Beat until the pudding mix is
fully dissolved and frosting is smooth (2 min).
How to Assemble the Fruit Cake:
Transfer half of the frosting to a piping bag fitted with a large closed star tip (Wilton 2D) and
set aside. Dollop and spread half of the frosting over the top of cake.
Arrange fruit over the frosting, leaving a 1" border. Brush all of the glaze over berries then
pipe the second half of frosting around the top border of the cake. Serve right away or
refrigerate until serving.

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10. Fruit Bread (Holiday Fruitcake)
Prep time: 15 minutesCook time: 2 hoursYield: Makes one loaf
Best to slice this fruitcake with a knife with a serrated edge, such as a bread knife.

Ingredients
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 cup chopped dates
• 2 cups raisins
• 1/2 cup chopped glazed cherries (can sub dried sweetened cranberries)
• 1 cup chopped walnuts
• 2 cups all-purpose flour (divided into 1/4 cup and 1 3/4 cups)
• 1/2 cup butter (1 stick)
• 1 cup granulated sugar
• 1 egg, room temperature
• Grated rind of one orange
• 1 teaspoon salt
• 1 to 2 ounces Brandy (optional)

Instructions
.1:
Preheat oven to 325°F. Line a 9×5-inch loaf pan with greased parchment paper or brown
baking paper, cut to fit the pan.
Place one piece to run the length of the pan and stand up above the rim about an inch. Place
the other piece or pieces to cover the other sides.
(When the cake comes out of the oven, you can easily remove it by holding the sides of the
paper and lifting the cake out of the pan.)
2.
Mix together sour cream and baking soda: In a small bowl, mix together the baking soda and
sour cream; set aside.
3.
Toss dates, raisins, cherries with flour: Combine the dates, raisins, cherries, and nuts with 1/4
cup of the flour and toss to coat the fruit and nuts. Set aside.
4.
Beat butter and sugar, add egg, orange rind, sour cream and baking soda, add flour and salt,
add fruit and nuts. Beat together the butter and sugar until fluffy. Mix in the egg, then the
orange rind, then the sour cream/baking soda mix.
Add the flour and the salt and mix together. Combine fruit/nut mixture with creamed
ingredients and mix well to distribute the fruit and nuts evenly.

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5.
Pour batter into baking pan and bake: Pour batter into a prepared 5×9-inch loaf pan.
Place the batter filled pan into the preheated oven. Place a separate pan of water in the oven
either on a rack underneath the fruitcake or beside it. (The water will help with a more even,
gentle cooking.)
Bake at 325°F for one and a half to two hours or until a wooden skewer inserted into the
center comes out clean.
Water may need to be replenished during baking.
6.
Cool on a rack: Remove to a rack to cool for 5 minutes. Use the edges of the parchment paper
to lift the cake out of the pan. Let cool completely. Wrap tightly with plastic wrap and then
aluminum to store. If you want, you can sprinkle on a few ounces of brandy or bourbon,
especially if you would like to store the fruit cake for a while.

15
11. Hungarian Eszterházy Torte
Total: 75 mins

Prep: 45 mins

Cook: 30 mins

Yield: 8–12 servings (serves 8–12)

Ingredients for the Sponge Cake:

• 5 large eggs (the yolks)
• 1 3/4 ounces sugar
• 1 3/4 ounces almond (ground, not chopped)
• 2 1/2 tablespoons flour (all-purpose)
• 3 large eggs (the whites, stiffly beaten)
• 1/2 lemon (juice of, or 1 tablespoon vanilla)

Ingredients for the Chocolate Buttercream:

• 10 ounces chocolate (semisweet, chopped)
• 1 pound butter (softened, unsalted)
• 5 large eggs (the whites)
• 1 cup sugar

Ingredients for the Apricot Glaze:

• 1/4 cup apricot jam (melted mixed with 1 tablespoon hot water)

Ingredients for the Easy Fondant Icing:

• 3 cups sugar (confectioners’)
• 1/4 cup water
• 1 tablespoon corn syrup (light)

Ingredients for the Garnish:

• 2 ounces chocolate (melted semisweet mixed with 1/4 teaspoon vegetable oil)
• 4 ounces almonds (toasted or untoasted sliced)

Steps to Make It
Heat oven to 350°F. Line four (8-inch) round baking pans with parchment circles.
Alternatively, you can line one (8-inch) round pan with parchment, but you will have to split
this cake into four layers.

Beat egg yolks with sugar until light and lemon colored. Sprinkle ground almonds and flour
over batter and fold in gently. Fold in the egg whites and lemon juice or vanilla carefully so as
not to deflate the batter.

16
Portion batter evenly into prepared pans. For four pans, bake about 10 to 15 minutes or until
cakes pull away from sides of pan and underside is golden brown. For one pan, bake 30 to 40
minutes or until golden on the bottom. Cool in the pans.

Melt chocolate in a heatproof bowl in the microwave. Stir and set aside to cool. With a stand
mixer or hand mixer, beat the butter with the paddle attachment on low for 2 minutes,
medium for 3 minutes and high for 5 minutes. Transfer to a large bowl.

Place egg whites and sugar in the top of a double boiler over medium heat. Whisk gently to
120°F on a candy thermometer. Transfer to a clean and dry mixer bowl and beat with the
balloon whisk on high until stiff peaks form, about 5 minutes. Fold melted chocolate into
butter, then fold in egg whites.

On a serving platter, place one sponge cake layer and spread with 1/4 chocolate buttercream.
Repeat 2 more times and top with the last sponge cake layer. Reserve the last 1/4 of
buttercream for the sides. Refrigerate, covered, 1 hour.

Strain the apricot mixture and brush entire top of cake with glaze and let dry for 15 minutes.

Place all fondant ingredients in a small saucepan and stir until well mixed. Set over low heat
and stir until dissolved. Don’t let the temperature exceed 100°F on a candy thermometer. If
glaze doesn’t look opaque enough, add more confectioners’ sugar.

Place chocolate-oil mixture in a squeeze bottle and set aside. Pour warm fondant over torte,
tilting so the entire top is covered. If some drips down the sides, that’s okay because it will be
covered with the reserved buttercream. If it looks too transparent, you will have to apply
another coat, but wait until this one dries.

If the fondant is the way you like it, before it dries, take the squeeze bottle and draw 4 or 5
concentric circles on the top of the torte. Using a skewer or the tip of a knife, drag it lightly
through the lines from the center of the torte to the edge 8 times to make a chevron pattern.

Frost the sides of the torte with the reserved frosting, pressing in the sliced almonds.
Refrigerate until ready to serve. For easier slicing, cut the torte while it is cold but let it come
to room temperature before serving. This is a rich dessert, so small slices work best.

17
12. Salt Cake Sticks With Cabbage
Hozzávalók
• 12,5 dkg teljes kiőrlésű búzaliszt
• 12,5 dkg sima liszt
• 1 mk sütőpor
• 1 mk szódabikarbóna
• 6 dkg libazsír
• 6 dkg vaj
• 2 ek tejföl
• 2 ek tej
• 2 kk só
• 1 kk őrölt köménymag
• kb. 10 dkg párolt káposzta a tetejére
• 1 tojás sárgája
• 1 kk köménymag

Elkészítés
A lisztet mély tálba szitáljuk, összekeverjük a sütőporral, a fűszerekkel és a sóval, majd
elmorzsoljuk a margarinnal. Hozzákeverjük a párolt káposztát, a tejfölt és a tejet, és szükség
esetén liszt hozzáadásával ruganyos tésztává gyúrjuk. Egy órát hűtőben pihentetjük, majd
vékonyra kinyújtjuk, tejét megkenjük a tojás sárgájával, megszórjuk köménymaggal.
Derelyeszaggatóval kisujjnyi vastagságú, 15 cm hosszú rudacskákra vágjuk.
Egy gáztepsit kibélelünk sütőpapírral, két végüknél fogva óvatosan belefektetjük a rudakat
(kb. 3 tepsi lesz belőle) és 180 fokra előmelegített sütőben kb. 12 perc alatt pirosra sütjük.
Sokáig eláll.
Tipp Ezeket a rudacskákat akkor érdemes megsütni, amikor amúgy is párolt káposztát
készítünk, pl. káposztás tésztához, és egy kis adagot így használunk fel.

A párolt káposzta receptje:

Hozzávalók
• 1 közepes fej káposzta (kb. 1 kg)
• 3 ek cukor
• 1 kk őrölt köménymag
• 1 kk őrölt bors
• 3 kk só
• 4 ek olaj

Elkészítés
A káposzta külső leveleit eltávolítjuk. A káposztát négy részre vágjuk és nagy lyukú reszelőn
egy mély tálba reszeljük, megsózzuk, majd kb.tíz perc múlva kinyomkodjuk.
Egy nagy lábosban a cukrot karamellizáljuk, majd hozzáadjuk az olajat, azután a
kinyomkodott káposztát is belekeverjük. Sózzuk, borsozzuk, fűszerezzük őrölt köménnyel és

18
alacsony hőfokon kb. 40 perc alatt világos barnára pirítjuk. A pirítás alatt rendszeresen
kevergetjük, hogy le ne égjen.

19
13. Punch Cake
Ingredients
Dough:
• 15 small/medium eggs
• 300 g (1.5 cups) crystal sugar
• 300 g (2.4 cups) all purpose flour
• 1 tablespoon baking powder
• jam
• red food coloring
Syrup:
• 400g (2 cups) crystal sugar
• 1.5 cups water
• rum
Icing:
• 200g (1.8 cups) powdered sugar
• 4 tbsp hot water
• red food coloring
• lemon juice

Prep Time
2 hours, plus overnight in the fridge, and another few hours for the icing to set

Layers
Start by separating the yolks from the whites. Add 200g (1 cup) sugar to the yolks.
Whisk the yolks (this is delicious!) and gradually mix in the flour mixed with the baking
powder. You will end up with a “Nilla wafee” dough.
Next, separate (approximately) one third of the dough into a separate container. Mix in few
drops of red food coloring. You can also alternatively separate the yolks prior to adding flour
and mix in the color. Whisk the remaining sugar with the egg whites until you get stiff peaks.
Gradually mix in two-thirds into the yellow dough and the other one-third into the red dough.
You will end up with a liquid dough.
Next line a deep baking pan with parchment paper or grease well with oil. Use a pan bigger
than 11×7×2 inch which is unfortunately all I had available. This gave me a cake that was too
tall. Bake the yellow dough first. The recipe I followed did not specify the time or
temperature so I baked at 350°F for about 30 minutes, until the inside was done. Cut the
yellow dough into two halves. Next bake the red dough. I constructed a “half-pan” that
matched in size one of the yellow layers.

Punch
While the dough is cooling, prepare the punch syrup. Mix the sugar with water and cook until
the mixture becomes liquid. Let cool (be careful this liquid is very hot even when not

20
bubbling!) and mix in enough rum to make it tasty and liquid. I used about one cup. Then
soak the red layer in this punch.

Assemble the Cake

Join the individual layers with a jam of your choice. I used a mixture of raspberry and black
currant. Drip the remaining syrup over the top yellow layer. Cover, weigh down, and let sit
for at least 12 hours in a cool place.

Icing
Prepare the icing once the cake sets (the next day). Blend the icing sugar with the hot water,
few drops of red food coloring, and one half of a squeezed lemon. Spread the icing on top and
again let set. Finally cut with a wet knife. Enjoy!

21
14. Homemade Chocolate Covered Cherries
These homemade chocolate covered cherry cordials are exactly what I was looking for: a
luscious, syrupy cherry encased in dark chocolate.

Ingredients
• Maraschino Cherries-2 small jars
• 1 stick butter
• 6 Tbsp corn syrup
• 1 can sweetened condensed milk
• 1 tsp. Vanilla
• 3 lbs powdered sugar
• 12 oz melting chocolate ( use the best you can find, I recommend Ghirardelli)

Instructions
1.
Mix all ingredients except the cherries and chocolate, into a soft dough

2.
Wrap each cherry in a ball of dough

3.
Freeze cherries for 1 hour

4.
Dip sugar dough wrapped cherries into melted chocolate

5.
Allow cherries to cool without touching on parchment paper

6.
Store cherries for 2 weeks for sugar to liquify with the cherry juice inside.

22
15. Iced Coffee
Yield: 1 cup of coffee
Prep Time: 2 minutes
Total Time: 2 minutes

Ingredients
• 1–3 teaspoons instant coffee grounds (to your preference)
• Cold water
• Your favorite creamer (I love almond and soy creamers)
• Ice

Instructions
Add instant coffee grounds and creamer to a glass and stir well (I use around 4–6 tablespoons
of creamer, just experiment until you get your desired sweetness).
Fill glass with cold water (1–2 cups, based on how strong you want it).
Stir constantly and allow coffee to fully dissolve (can take a few minutes).
Add ice and enjoy!

23
16. Vanilla Ice Cream
Prep: 30 m

Ready In: 3 h 30 m

Ingredients
• 2 cups heavy whipping cream
• 2 cups half-and-half cream
• 3/4 cup white sugar
• 1 tablespoon vanilla extract

Directions
1.

In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar
until blended.

2.

Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3
days.

3.

Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze
according to the manufacturer’s directions. Eat at once or transfer to a covered container and
freeze up to 8 hours.

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17. Cheese Donuts
Cook Time: 10 mins
Total Time: 10 mins
Course: Snack
Servings: 12

Ingredients
• 1 cup finely shredded cheddar cheese
• 1/4 cup cooked quinoa
• 1 tbsp flour
• 1/4 tsp salt
• 1/8 tsp garlic powder

Instructions
Put all ingredients into a food processor and pulse until crumbly.
Press one tablespoon of the mixture into each of the 12 cavities in a mini donut pan.
Bake at 400 degrees for 8–10 minutes.
Store in a sealed container in the fridge.

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18. Sugar Free Raspberry Yogurt
Ingredients
• 300 g fresh raspberries
• 500 g Greek yogurt
• 50 g caster sugar

Method
Place half of the raspberries into a blender or food processor and purée.
Mix together the yogurt and sugar and transfer to a freezer-proof container, freeze for 1 hour,
stir well then gently fold through the remaining raspberries and the raspberry purée.
Return to the freezer for 30 minutes, then mix again with a fork and return to the freezer.
Freeze a further 30 minutes until solid.
Remove from freezer for 5 minutes before serving.

Chefs Tips
You could use most fruits with this method, try mango, blueberry, strawberry or nectarine. If
using an ice-cream scoop to serve, dip it into hot water between scoops for easy serving.

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19. Fruit Basket Cake
Buttermilk Cake Recipe
Ingredients
• 8 jumbo egg yolks
• 2 jumbo eggs
• 1 cup buttermilk
• 1 tablespoon pure vanilla extract
• 1 + 1/3 cups all-purpose flour
• 1 cup cake flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 + 1/2 cups granulated sugar
• 12 tablespoons unsalted butter (room temperature)
• 4 tablespoons canola oil

Buttermilk Cake Recipe

Directions
PUT A LARGE METAL BOWL & BEATERS INTO THE FREEZER FOR LATER (FOR
THE WHIPPED CREAM).
Grease and flour three 7-inch round cake pans.
In a medium bowl, whisk together the egg yolks, whole eggs, buttermilk and vanilla.
In a large mixing bowl, combine the dry ingredients with a wooden spoon.
Add softened butter, canola oil, and half of egg/buttermilk mixture to the dry ingredients.
With a hand mixer beat ingredients on medium-low speed for about 2 & 1/2 minutes to fluff
& combine.
With the mixer on low speed, slowly add in the remaining egg/buttermilk mixture. Blend for
another half minute.
Pour the batter into the cake pans, evenly distributing the batter between the three pans.
Bake in a preheated 350 degree oven for about 25 minutes.
Slide a toothpick or skewer in the middle of each cake. If it comes out clean then the cakes are
done.
Place the hot cake pans on cooling racks and allow them to cool for 12 minutes.
To help dislodge the cakes, carefully run a thin metal spatula around the inner edges of each
cake pan.
Turn the cakes onto cooling racks.
Allow cakes to cool completely.

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Stabilized Whipped Cream
Directions
Although you can stabilize whipped cream using a standard gelatin method, itĺs much easier
and less of a hassle if you use a commercial cream stabilizer. For home bakers this product
comes in little envelopes or jars. Whipped cream stabilizer from King Arthurĺs Flour can be
found on Amazon. Dr. Oetker Whipping Cream Stabilizer is found at Walmart.
• 3 & 1/2 cups heavy whipping cream ľ chilled
• 1/2 cup granulated sugar
• 1 & 1/2 teaspoons vanilla extract
• 2 packets whipped cream stabilizer
Now that the cakes are cooled, take your mixing bowl and beaters out of the freezer; they
should have been chilling for at least an hour. Whip together the heavy whipping cream,
granulated sugar, and vanilla extract. When the mixture is thickened, add the two packets of
Dr. Oetker Whipping Cream Stabilizer. Continue whipping the mixture until it holds in firm
peaks. Don’t over beat!

Fruit Basket Cake Assembly

With a cake leveler (or a serrated knife) smooth out the cake layers by carefully slicing off
any raised sections.
On the first cake layer spread whipped cream.
Evenly layer slices of bananas and then spread more whipped cream on top of the bananas.
If not using bananas, put heaviest fruit on this bottom layer so finished cake will have more
stability.
Add cake layer number two and layer whipped cream on top.
Place sliced strawberries on top of the whipped cream.
Add more whipped cream on top of the strawberries.
With the bottom of the third cake layer facing the ceiling, carefully place it on top.
With an icing spatula, smooth whipped cream on the top and then cover the sides.
Make sure the whipped cream on the sides reaches the top.
Run the spatula all around the sides of the cake to make the whipped cream smooth.
Now go back and smooth out the whipped cream on top of the cake.
Using a decorating tip, pipe decorative touches on the upper and lower rims of the cake.
Arrange strawberries on top.
Refrigerate until serving. Slice with a serrated knife.

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20. Nero Tea Biscuits
Ingredients
• 250 g (~1 cup) butter, soft
• 170 g (1 1/3 cups) powdered sugar
• 8 egg yolks
• seeds of a half vanilla bean
• zest of a lemon
• 300 g (~2 1/2 cups) flour
• pinch of salt
• apricot jam for spreading
• 50 g (~1 3/4 oz) dark chocolate

Instructions
Preheat the oven to 180°C.
Beat the soft butter and the powdered sugar until fluffy. Add vanilla seeds, salt, lemon zest
and egg yolks, one by one, while beating continously. Gradually add the flour and combine to
form the cookie dough.
Pipe the dough forming small heaps onto baking sheets lined with parchment paper. Leave
some space in between.
Place in the preheated oven and bake for 8–10 minutes.
Remove biscuits from the oven and let them solidify before transferring to a wire rack.
Spread a little apricot jam on a biscuit, then place another biscuit on top and set aside.
Sandwich the rest of the biscuits.

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