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SPRING DESSERTS


1-AZERBAIJAN SHEKERBURA

2-FINLAND (PATTIJOKI) RUNEBERGS TART

3-FINLAND(TORNIO) SWEETBUNS with CURD

3-FINLAND(TORNIO) PEACHPIE

4-FRANCE CREME BRULEE

4-FRANCE MERINGUE

5-GERMANY PUDDING

6-GREECE BOUGATSA

6-GREECE LIHNARAKTA

7-ITALY TRAMISU

7-ITALY THE MIMOSA CAKE

8-POLAND(MICHALOWA) SOMETHING SWEET

9-ROMANIA LEMON SPONGE CAKE

10-THE CZECH REPUBLIC (CESKA LIPA) EASTER CAKE

11-THE CZECH REPUBLIC (TRINEC) SOUR MILK CAKE

11-THE CZECH REPUBLIC (TRINEC) STRACCIATELLA CUTS

12- TURKEY AŞURE

SPRING DESSERTS


SHEKERBURA


SHEKERBURA is one of the most popular Azerbaijani sweet pastries


Shekerbura

Ingredients: 1.5 lbs. flour, 2 eggs, nuts (almonds, hazelnuts, walnuts), 0.5 tsp. salt, 1 tsp. yeast, 400 gr. oil (butter), a pinch of curry, 1.5 cups milk, cinnamon and cherry jam (to taste)


THE DOUGH The dough for shekebura can be prepared in several ways: with yeast that makes the dough rise, without yeast, with whole eggs or with egg yolks only, with milk or with water added and so on. In Azerbaijan, every family has its own special recipe. The recipe below is my favorite, courtesy of my cousin in Baku whose shekerbura is simply the best in the family. It yields the softest shekerbura that almost melts in your mouth. Plus, the recipe doesn’t require waiting for the dough to rise (a small amount of yeast is added for softness), or refrigerating it overnight. THE PATTERN What makes shekerbura really special is the pattern that is made on them with a special type of decoration tweezers, called maggash. Mine came all the way from Baku. The most traditional decoration called jinaghi - a V-shaped pine tree or herringone pattern . However, simple patterns, such as trees, flowers, and even names and initials can be made with these tweezers too. If you don’t have a maggash, leave the top of your pastries plain - once they are baked, coat them with powdered sugar. This is how a maggash looks


Shekerbura


Shekerbura


Shekerbura


Shekerbura filling is made by mixing ground nuts (hazelnuts, or almonds, or walnuts) with granulated sugar and powdered cardamom. Hazelnuts and almonds are preferred over walnuts for their light color and subtle taste. I personally prefer walnuts for their rich taste. Nuts must be skinned before they are mixed with sugar and cardamom. In the US, you can buy skinned nuts sold in packages. In Azerbaijan, women skin raw nuts themselves using the techniques described in the recipe below.


Shekerbura


RUNEBERGS TART


Runeberg’s Tart You need 100 g margarine or butter 1dl sugar 1 egg 1 dl wheat flour 1 dl bread crumbs ½ dl minced almonds 1 teaspoon baking powder 1 drop bitter almond On the top raspberry jamIcing: 1 table spoon of water and 2-3 dl powdered sugar, In addition you need 12 paper casseroles.


Runeberg’s Tart

Remember to wash your hands before you start baking!


Runeberg’s Tart Whisk the butter and sugar until it foams.


Runeberg’s Tart

Mix the dry ingredients together.


Runeberg’s Tart

Add mixed dry ingredients into the foam.


Runeberg’s Tart

Mix the dough with a wooden spoon


Runeberg’s Tart Put 12 casseroles on the baking tray. Divide the dough into the casseroles. Bake the tortes in the oven in 200 celsius for about 10 minutes.


Runeberg’s Tart Mix the icing ingredients.


Runeberg’s Tart

Set raspberry jam in the middle of the tarts.


Runeberg’s Tart

Make a ring around the jam on the top of tarts with the icing.


Runeberg’s Tart Enjoy!

Baked by Kimi and Matias More info of Runeber’s torte: http://en.wikipedia.org/wiki/Runeberg's_torte


SWEETBUNS with CURD PEACHPIE


Finnish sweetbuns with curd


How to make it • Warm milk 37 C in the pot • Put the milk in the bowl • Add the yeast to the milk and stir • Add egg,salt,sugar, cardemom • wheat flour and melted margarine (37 C) and mix the dough all the time well • Let the dough rice double then it is ready to bake

• • • • • • • •

250g/2 ½ dl milk 25g yeast 1 egg 3 g salt 60 g sugar 5 g cardemom 450g flour 75 g margarine


Add ingredients carefully


Mix the dough with hand


Let it rice double (30 minutes)


Filling for the buns • • • • • •

100 g curd 30 g sugar ½ egg 2g lemon juice 5 g vanillin sugar Mix all together with spoon


Some advices how to make buns


Let the buns rice again


Put the buns on the bakingpaper on the bakingplate , press with glass and add egg


Before you add the curd make little holes with the fork on the bottom of the bun. Bake them in the oven (225 C) for 10-15 minutes


Baking project Part number 2


Peachpie=Rahkatorttu for Easter


Ingredients • • • • •

100 g margarine 40g sugar 1 egg 130g wheat flour 5 g baking powder


Phase 1 • Mix sugar and margarine • Add egg and mix again • Put wheat flour and baking powder together and add them to the dough


Phase 2 Add egg

Add wheat flour and baking powder together


Put the dough in the fireproof pan with your hands


Put the peach slices on the pie


How to make the filling for the pie • • • • •

250 g curd 1 egg 40g sugar 10g vanillin sugar Mix ingredients with the spoon


Put the pie in the oven for 25-30 minutes (200 C)


CREME BRULEE MERINGUE


CREME BRULEE

Marine And Perrine


Preparation Time: around 15 minutes

Cooking Time: around 30 minutes Total Time: around 45 minutes Oven Temperature: 100째C


Step 1:

You will need: - 5 eggs yolk - 90 g sugar -70 cl liquid cream -1 tsp vanilla flavour - brown sugar (after cooking) Preheat the oven


Step 2:

Break eggs yolk in the bowl, add sugar and do whiten eggs yolk with a whisk.


Step 3:

Pour liquid cream in the bowl little by little.


Step 4:

Add vanilla flavour in the bowl.


Step 5:

Put the mixture in the plate.


Step 6:

Put them in the oven during 30 minutes.


Step 7:

After cooking, cool in the fridge.


Step 8:

To taste them, add brown sugar and burn with welding torch.


NOW TASTE!


Meringue recipe :


Ingredients -4 Eggs white -250g sugar Utensils : -A big bowl -Whisk -measure -pastry bag -wax paper


1-

Divide eggs yolks -Beat the eggs white -include the sugar -

-set the oven to 80째C


Bring pastry in pastry bag

Do little piles on wax paper


-put

in the oven and bake for 2 hours

ď Ź

The meringues are now ready to be served MĂŠlissa and Laure


PUDDING


Ingredients: 37g custard powder 500ml milk 40g sugar 6 tablespoons milk (cold)


1. Mix the 37g custard powder with the 40g sugar in a bowl 2. Stir in 6 tablespoons of cold milk


3. Then cook the rest of the milk 4. Take the cooking milk from the slove and mix the custard powder with the milk


5. After that you cook the pudding for one minute with mixing 6. Last you fill the ready pudding in a bowl


BOUGATSA LIHNARAKTA


BOUGATSA


Bougatsa is a favourite Greek sweet and snack. You can buy it at every bakery in Greece . It can be also made with myzithra, a ricotta-type Greek cheese.


• • •

• • • • •

Ingredients: 1 lt milk 70 gr corn flour 500 (2 sheets) puff pastry 100gr butter, melted 2 vanilla tubes 400gr sugar 2 eggs 4 yolks of egg


STEP 1

• First, pour the milk into a pan and then, add the sugar. • Next comes our vanilla! Add it to the mixture. • It’s the eggs turn, now! Whisk them in a bowl and mix them with the corn flour to form a paste. Pour this paste into the pan, and last but not least ,add the melted butter stirring it in. Our mixture is finally ready!!


STEP 2

• Cook the mixture, stirring with a wooden spoon over low heat until it becomes a yummy, soft cream.


STEP 3

• Allow the cream to cool completely. Lightly brush a big baking tin with butter. Spread the first sheet of puff pasty. Add the filling. Top with the other sheet of puff pastry.


STEP 4

• Bake in a pre-heated oven for 45 minutes at 180°C. • After removing it from the oven, sprinkle with ground cinnamon and confectioner’s sugar. Serve warm. • Good luck and bon appetite!!!!


LIHNARAKIA A CRETAN EASTER DELICACY


Ingredients:

 About a kg all purpose flour  1 glass olive oil  1 glass sugar for the dough 2 eggs  1 tsp baking powder dissolved in 3 tbsps of lemon juice  1 glass milk


Also you need for the filling.. 1kg mizithra cheese (a soft sweet white cheese) ½ cup sugar 3 eggs 1 tbsp ground cinnamon


Start by making the dough. Place all the liquid ingredients in a bowl.


Then, sift the flour with the baking powder in another bowl and add them slowly to the liqiud mixture. Work the dough gently with your hands. The dough should be light and oily. So, do not knead it too much because it will become firm. When you finish, cover it and let it ‘rest’ for about an hour.


Prepare the filling now. Mix the mizithra cheese with 2 eggs, the sugar and the cinnamon. Knead the mixture until it gets fluffy.


Then, cut small pieces of dough the size of a walnut. Roll each out on wax paper with a rolling pin. Use a saucer to cut the dough into round pieces of about 10 cm in diameter.


Put a teaspoon of the filling mixture in the centre of each round phyllo piece and pinch the rim all around to form a star around the filling without covering it. When you finish making them, beat an egg with 2 tablespoons of water and brush the lihnarakia.


When you finish making them, beat an egg with 2 tablespoons of water and brush the lihnarakia. Sprinkle with ground cinnamon. Bake the lihnarakia in pre-heated oven at 180 ยบC for about 20 minutes until they get golden brown.


Buon appetito!


TRAMISU,THE MIMOSA CAKE


Ingred覺ents:

Pavesini (biscuits) Mascarpone: 500 g (Or ricotta/cottage cheese) Fresh cream: 500 ml Sugar: 5 tablespoons Eggs: 4 Coffee espresso


whip the egg yolks with the sugar

add the mascarpone

whip the whites add them slowly to the yolks mixture

add the whipped cream


on a cutting board chop the chocolate very fine

take a rather flat dessert bowl and put in the pavesini

wet them with coffee

Spread on the cream Spread on pieces of chocolate and cocoa powder


Proceed ın the same way makıng at least four layers fınısh wıth the chopped chocolate and cocoa powder


THE MIMOSA CAKE

The mimosa cake is a very popular cake that is prepared on the occasion of Women’s Day , on the 8 th of March.


For the custard: Milk: 300 ml fresh whole Cream: 300 ml fresh liquid Eggs: 8 yolks Flour : 55 g


For the sponge Sugar : 200 g Eggs : 8 + 4 yolks Flour : 55 g Vanilla: half bean


For the wet liquor: Water : 100 ml Cointreau(or other flavoured Liquor) : 50 ml Sugar : 50 g


For the sweetened whipped cream : Cream : 200 ml fresh liquid Sugar : 20 g icing


• • •

Procedure: Put the eggs and sugar in a planetary(a blender or whisk) and blend the ingredients for at least 10 to 15 minutes at high speed until mixture is well whipped.Add the egg yolks and continue for 5 minutes.add the flour . Stir gently with a spatula from below upward. Pour the mixture into two buttered and floured baking pans, and put in oven at 180° for 30 min. Once cooked , invert the sponge cake on a graseproof paper sheet , then let it cool.


Cover the custard with plastic wrap and put it to cool in the fridge prepare the syrup by dissolving the sugar in a saucepan with the water and liquor then let it cool . Whip the almost iced cream : as soon as begins to stiff add the icing sugar and keep on whipping, then put it in the fridge . When the custard is cold, soften working it with a spatula and add the whipped cream, keep apart two table spoons you need later.


1)Eliminate the dark outer from the two sponges with a long bladed knife divide one of the sponge cake and get from one of them three discs of equal thickness 2) cut the other in slices with a thickness of one centimeter which then will be cut into three strips and finally into cubes 3)assemble the cake : to get a perfect shape would be better to use an adjustable steel circle in which to put the first disc of sponge cake 4) soak it with the wet liquor, spread out a layer of sweetened whipped cream and a second layer of custard cream 5)put on the second disc of sponge cake; repeat it all over again until you have placed the third sponge disc . 6)Remove the steel circle and cover the entire cake with the cream advanced. Once you have covered the whole cake with the cream . Decorate by spreading the sponge cubes on top, the cream underneath will act as a glue . Put the cake in the fridge

\


VIRGINIA

GIUL IA

ELISA

IRENE


BUON APPETITO


ELISA VIRGINIA GIULIA IRENE


SOMETHING SWEET


(SOMETHING SWEET)


Ingredients -1 teaspoon of baking powder -0.5 liters of cream (30%) -2 packs of biscuits -2 teaspoons of gelatin -150 g of butter -250 g of cheese -0.5 kg of flour -1 cup of sugar -6 eggs -1 chocolate bar


Preparation: 1 Separate the yolk from the egg proteins from all but at the beginning we use only 3 2 Mix three egg yolks with the powder. 3.Then add half of a cup of sugar, stir constantly. When the foam is rigid and sweet and add a mixture of egg yolks and flour. 4 Put the medium-sized baking tray and bake 30 minutes in a pre-heated to180 degree oven.


5 After baking and cooling, respectively, put at the bottom: sponge cake - cream cheese (cheese, sugar, melted gelatine) - biscuits sweetened milk cooked - cream – Put the grated chocolate cake in the fridge for an hour .... Enjoy your meal.


LEMON SPONGE CAKE


EUROPE'S SWEET TOOTH eTwinning project Step by step presentation of Romanian sweet recipes

3. Lemon Sponge Cake


ȘCOALA GIMNAZIALĂ NR.11 BOTOȘANI – ROMANIA

Project team: Galan Maria Aicoboae Diana Lungu Ionela Cercel Gabriela Vechiu Alexandra Vicoleanu Andreea Coordinator: tch. Cristina Aionițoaei


• Ingredients:

7 eggs; 7 tbsp. sugar; 7 tbsp. flour; 9 tbsp. oil; lemon juice (2 big lemons); 1 packet of baking soda; powdered sugar;


Step 1 - Fit the mixer with the whisk attachment and mix the egg whites in a large bowl.


Step 2- Add the sugar graduaally and mix well.


Step 3-Mix the egg yolks with the oil thoroughly until it gets like a mayonnaise.


Step 4 - Cut the lemons in half and squeeze them.


Step 5- Add the flour and the lemon juice and mix everything very well.


Step 6 - Pour the mixture in the trays and bake into preheated oven until golden on top (for almost 40 minutes).


Lemon sponge cake is light and easy to make.It can be served with a glass of warm milk for breakfast.


EASTER CAKE


Easter cake Milan Langr 9. A


Ingredients • • • • • • • • •

11 ounces - caster sugar 250 ml – milk 1 piece - vanilla sugar 25 g – yeast 3 pcs – yolk 11 ounces – hera 1 pinch – salt 500 g – flour blanched almonds and raisins


Procedure • Mix egg yolks, sugar, dissolved Hera and add the flour, yeast and lukewarm milk, vanilla sugar and stir until to us begin to form bubbles. Then add the the chopped almonds and raisins and add to the mixture. • Leave the dough to leaven in a warm place. • After Knead the dough on the loaf and we will do a cross in the middle. Let to rise for again on trays, then brush with beaten egg and sprinkle with almonds. • Easter cake bake about 20 minutes at 180 ° C and then 25 minutes at 120 ° C. • The baked Easter cake we eat so, as we love.


Result


SOUR MILK CAKE STRACCIATELLA CUTS


My sweet spring dessert

Created by Jana Klapsiovรก, Czech student from Tล™inec


Ingrediens • • • • • • •

You will need : 1egg ¾ glass of oil 1 sour milk 200 g sugar 350 g flour 1 spoon cocoa 2 teaspoon soda


instrUctions

• 1. Put flour, sugar, oil, eggs into a bowl.


instrUctions • 2. Add soda and sour milk.


instrUctions • 3. Add cocoa.


instrUctions • 4. Mix them together.


instrUctions • 5. Pour the mixture into the hotplate. Bake it in the oven at 180°C for 25 minutes.


instrUctions • 6. When the cake is ready, cover it with sugar.


We tasted the cake at our school. Yummy!


 Enjoy your cooking and enjoy our sweet dessert!!!


My sweet dessert Stracciatella Cuts

Created by ◄Vojta Brzuchański► Czech student from ◄Třinec►


Ingredients: - Pound cake 6 eggs 120g sugar 120g flour 1 baking powder 40g cocoa 4 spoons of oil

- Cream 300ml white yoghurt 2 packets vanilla sugar 500 ml whipped cream 60g black chocolate 100g Margot chocolate 1 gelatinous thickeners cold


Preparation-pound cake

â–şWhip up the egg whites with half the sugar


Preparation-pound cake â–şWhisk egg yolks with the other half the sugar for four minutes until they are foamy


â–şAdd the oil and flour, mix by hand

â–şBaking powder and cocoa on the bench with beaten egg whites


►Bake for about 15 minutes at 180 ° C


Preparation-cream LOST cream with vanilla sugar, then gently stir in yoghurt mixed. All combine with gelatin solidification prepared according to directions. Finally, stir in coarsely grated chocolate. The layer cake and let harden in the refrigerator. Finally, sprinkle with about 140 g cooking chocolate grated on a coarse grater.


• Whipped cream with vanilla sugar, then gently stir in yogurt mixed. All in combination with gelatin solidification prepared according to instructions


• Layer Cake and let harden in the refrigerator • Finally, sprinkle with about 140 g cooking chocolate grated on a coarse grater


Enjoy your cooking and enjoy our sweet dessert.


AŞURE


MATERİALS Ingredients: • 1 kg of cracked wheat • 1 cup cooked dried beans • 1 cup of boiled chickpeas • 1 kg of granulated sugar • 200 g boiled dried apricots • 50 g boiled currants


• 1 apple sliced ​and boiled • 200 g sliced ​poached figs • 1 orange zest (shaved orange slice and boil the remaining portion of the shell.) • 1 pinch of ginger • 1 pinch of salt


Materials Used To Decorate: • 100 gr walnut • 100 g unsalted roasted almonds • 100 g unsalted roasted hazelnuts • 100 g unsalted pistachio (crushed) • 50 grams of nutmeg


• • • • • •

20 g cinnamon 100 g of roasted sesame seeds 2-3 tart pomegranate övcelenmiş 50 g Künar 50 g carnation 50 g currants


Instructions: • Steep cracked wheat,dry beans and peas in a big pot with hot water for a night.Next day, if necessary by adding hot water,put it on to the stove in a saucepan. • These are cooked by stirring sporadically.


CRACKED WHEAT


• After half an hour, apricots, figs, apples, oranges, blackcurrants are added.


• Then it is stirred for 10 minutes by the addition of sugar. And often a pinch of salt is added. Sugar melts.


• we offer you to put the materials into the bowls, when it is hot.Then AŞURE is garnished.


Enjoy your dessert! Made by Alparslan Turan


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