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Zebra cake Germany

Apple cake / Herrencreme


Rice pudding

Chech Republic (Trinec)

Countess Cake/ Cookies


Melomakarona /Kourampiedes /Karythopita


Plum jam cake

Czech Republic (Trinec)

Winter desserts


Torta alla crema di nutella/ Chocolate orange cake


Chestnuts of vanilla


Mixed fruit soup


Curd doughnuts




Charlotte aux poires / Funny bisciuts Poland (Michalowo)

Wuzetka/ Bialy Blok


• • • • • • • • •

Makes about 10 servings 4 eggs 1 cup sugar 1 cup butter (200 g), at room temperature 1 cup milk 1 tsp vanilla extract 3 cups flour 2 tsp baking powder 1/4 tsp salt For the chocolate butter 3 tbsp cocoa powder 1/4 cup milk 1 tbsp sugar

Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)

Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.

Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan. Serve as it is or top with chocolate glaze.


COUNTESS´S CAKE Winter recipe written by the Czech team, Třinec

Ingredients You need: 400g flour 150g sugar 200g butter or margarine 4 egg yolks + 4 eggwhites 2 spoons of milk 1 baking powder – half a packet 6 apples vanilla pudding – 1 packet cinnamon, raisins

Put the butter into a small pot and heat it to get it soft.

Put flour, 4 yolks, sugar, butter, baking powder and milk into a bowl. Mix them.

Make the dough.

Put the baking paper on the hotplate.

Put the 2/3 part ofdough on the hotplate to cover its surface. 1/3 part of dough put in the fridge.

Peel four big apples (you can peel more apples if you want to).

Grate the apples.

Prepare the apple mixture: put grated apples, 3 spoons of sugar, cinnamon and raisins in the bowl and mix them.

Spread the apple mixture on the dough on the hotplate.

Mix the eggwhites.

Add vanilla powder and mix them.

Spread the eggwhite mixture on the apple mixture.

Take the rest of the dough from the fridge and cover the eggwhite mixture on the hotplate with the grated dough.

Bake the cake in the oven at 180 째C for 20 minutes until it is light brown.

The cake is ready to eat.

Enjoy your meal! Dobrou chu큐!


Created by Martin Miś, Czech student from Třinec


½ cup butter ½ cup sugar ½ packet instant vanilla pudding mix 1 egg 1 packet vanilla sugar 1 ½ cup all purpose flour 1 teaspoon baking soda 100 g milk chocolate

INSTRUCTIONS 1. Put cream butter and sugar into a bowl. Mix them. 2. Add pudding, eggs and vanilla sugar into a bowl. Mix them. 3. Add flour and baking soda to the mixture and mix well.

4. Make a dough.

5. Make the balls from the dough (teaspoon size). 6. Put them on the baking paper sheets on the hotplate. 7. Put the hotplate into the oven. 8. Bake the balls for 10 to 12 minutes or until they are lightly brown.

9. Take the hotplate out of the oven. The balls become the cakes – CZECH COOKIES.

CZECH COOKIES – ready to eat


Winter desserts Lada Maninovรก and Shinezul Undral

Apples in a bathrobe o Ingredients 1. 2. 3. 4.

4 medium apples 2 tablespoons cranberry compote or jam rotting ½ package of puff pastry blanks egg white for brushing

o The process of preparing a recipe Roll out the leaf of dough thinly and divide into 4 equal squares. In each put peeled apple. Along with the apple in the hole, put some cranberry combote. Press the corners of the square against each other. To hold, cut out mold of the rest of the dough circles and press down on top. Brush with egg white. Put on a plate in a well heated oven and bake.

Apples in a bathrobe

Nut pancakes o Ingredients 1. 2. 3. 4. 5. 6.

15 ounces plain flour 5 eggs 10 ounces of sugar 5 ounces of nuts Âź l milk fat for frying (oil)

• The process of preparing a recipe Sieve the flour into sugar, add ground nuts and piecewise add milk to beaten eggs. Make thin pancakes with the pancake batter and fry. Fold and drizzle with walnut paste.

Nut pancakes

Apple pie with crumble Ingredients 1. 2. 3. 4. 5.

25 ounces flour 10 ounces of sugar 10 ounces butter 1 egg About 1 teaspoon baking powder

6. lemon peel 7. 30 ounces of apple 8. 1 tablespoon raisins 9. a little sugar 10. 5 ounces of nuts or almonds 11. 5 ounces of butter

o The process of preparing a recipe Mix flour, sugar and baking powder, cut up butter and fat with flour and sugar, as if we crumble the cake. Put half of the streusel do on a well greased cake tin, then put apples with raisins, chopped nuts, sprinkle a little with sugar, then add a second layer of streusel. Cover the surface in flakes of butter. Bake the cake to perfection.

Apple pie with crumble

Source • • •


Mixed Fruit Soup

YOU NEED: 2 bags of mixed fruit 2 liters of water 1,5 dl of sugar 1 cinnamon stick 6-7 tablespoons of potato flour

Wash your hands.

Rinse well mixed fruit.

Boil the fruits with cinnamon sticks and sugar flavored water for about 20 minutes

Make a thickening mixture: Mix 6-7 tablespoons of potato flour with water.

Take out the cinnamon stick and add a thickener in the hot soup as a thin string, while stirring constantly. Remove the soup from the stove when it starts to bubble.

Serve the dessert soup in dessert dishes.


Recipe of the charlotte in pears By RaphaĂŤl Bernard and Thomas Veisse

Serves: 4 Preparation time: 40 minutes Cooking time : 0 minutes Total time: 40 minutes

You Will need: 455g pears in the syrup 40 sponges fingers 25cl white cheese 80g sugar

Prepare the ingredients before making the Charlotte

Mix the white cheese with a little sugar

Cup up the pears into little pieces

In the soup plate, mix the rhum with a little water and the syrup of pears

Dunk the sponge fingers 5 seconds in the liquid

Place the sponge fingers at the bottom and on the edges of the mould

Alternate by a layer of white cheese

Put layers of fruits

Conclude with a layer of sponge fingers

Choose a plate a little bigger than the mould and put in the fridge for 2H

You charlotte is now ready to be served to your family and friends


How to make funny biscuits. Serve : 6 biscuits Preparation time : 15 minutes Cooking time : 12 minutes Total time: 27 minutes Oven Temperature : 160째C Ambre and Elodie

You will need : - 60g butter - 5 TBSP of honey -300g four -100g sugar - 1 egg

Put honey and sugar into a saucepan and heat up

Stir the bicarbonate.


Add the butter.

Take off the saucepan. Add egg and beat very quickly.

Add the flour. The dough is smooth.

Flatten the dough in a shrinkwrap. And put the dough to cool.

Set the oven to 160째C.

Cut up circle with a glass : six little and six big and with the rest do arms and legs. Then transfer the biscuit into the oven and bake for 12 minutes.

Remove from the oven.

Garnish with chocolat. Serve ! Enjoy !


Apple pie with Ice cream

Ingredients :

100g sugar

300g flour

200g butter

1 pack of vanilla sugar

½ pack baking powder

1 egg

Do all the things in a bowl and knead.

Take 4 big apples and a knife.

Give little sugar and cinnamon to the apples.

Take a pan and heat some butter.

Heat the apples in the pan.

Take a springform.

The dough‌

‌you divided in a large and small half.

The large half press in the spring form.

Put the apples in the spring form.

The small half of the dough‌

…lay in thin parts…

…on the apples.

Bake 45 min. at 180 degrees C.

Allow to cool

Give powder sugar over the cake.

Wow, it tastes like it looks !

Herrencreme Recipe and preparation of a dessert


Yannick Armann, Klasse 6b

Prescription: Herrencreme - ingredients

Ingredients: -

250 ml milk 3 tablespoons sugar 4 tablespoons Maisan 200 g whipped cream 100 g bitter chocolate 8 cl Rum



Yannick Armann, Klasse 6b

Recipe: Herrencreme - preparation

1. Step: Put 250 ml milk with 3 tablespoons sugar and 4 tablespoons Maisan in a pot, stir it with a whisk and boil it up.


Yannick Armann, Klasse 6b


Recipe: Herrencreme - preparation

2. Step: Cold down the pulp in a bowl and then mix in 8 cl Rum.


Yannick Armann, Klasse 6b


Recipe: Herrencreme - preparation

3. Step: Grate small 100 g bitter chocolate .


Yannick Armann, Klasse 6b


Recipe: Herrencreme - preparation

4. Step: Beat 200 g whipped cream.


Yannick Armann, Klasse 6b


Recipe: Herrencreme - peparation

5. Step: Fold the grated chocolate and whipped cream into the pudding. Enjoy your meal!


Yannick Armann, Klasse 6b



• 10 tablespoons sugar • 10 eggs • 8 tablespoons ground walnuts • 8 tablespoons baked bread crumbs • 1 teaspoon baking powder • 1/3 teacup of brandy • 1 teaspoon of ground cinnamon • 2 vanilla tubes • 1/2 teaspoon ground cloves • 1 teaspoon nutmeg (ground) For the syrup: • 1½ water glass of sugar • 1 glass of water • one orange peel • one cinnamon stick

For the topping • 150 g dark chocolate, finely chopped • 130 g crème fraîche • 20 g butter

First, grind the walnuts and‌

whisk the the egg whites into a meringue. Then, beat the egg yolks with the 10 spoonfuls of sugar.

Dissolve the baking powder into the brandy and add it to the mixture of the eggs. Also, mix in the breadcrumbs, the cinnamon, the ground cloves, the nutmeg, the vanilla and the ground walnuts.

Finally, fold in the meringue very carefully.

Put the mixture in a nonstick 30cm pan after having greased it lightly and bake at 180 degrees for 45 minutes.

After the cake is baked, let it cool down and prepare the syrup. Put all the ingredients in a saucepan and boil for 4-5 minutes. Finally, pour the hot syrup over the cold cake slowly.

Then, gently melt the chocolate and crème fraÎche together in a saucepan, constantly stirring. Remove from heat. Add the butter and stir. Spread the topping all around the walnut pie. Finally, decorate it with walnuts.

INGREDIENTS: For the melomakarona: 1) 1 ½ cup olive oil 2) ½ cup margarine 3) 1 tablespoon orange zest 4) 1 cup sugar 5) 3/4 cup orange juice 6) 8 cups all-purpose flour 7) 1 tablespoon baking powder 8) 1 teaspoon baking soda 9) 1/4 cup sweet red wine ( mavrodafni) 10) 2 teaspoons cinammon 11) 1 teaspoon ground clove 12) 1 ½ cup ground walnut for the garnish For the syrup: 1) 2 cups honey 2) 2 cups sugar 3) 2 cups water 4) 1 cinnamon stick 5) an orange peel

THE MELOMAKARONA Place all the liquid ingredients in a bowl and beat them .

Add the sugar, the orange zest, the cinnamon,

the baking powder

the vanilla


Sift the flour in a large bowl. Make a well in the flour and add the beaten liquid ingredients. Slowly blend the liquids into the flour and work the dough gently with your hands.

TIP: Don’t knead it too much because it will become firm and so will the melomakarona.

Τake a small piece of the dough and try to form a ball. Pat the ball with your hand to flatten.

Place the melomakarona on a baking tray lined with wax paper and bake in preheated oven at 175째for about 25 minutes.

THE SYRUP First, prepare the syrup by boiling the water, sugar,honey, cinnamon and orange zest together for 3 minutes skimming off the foam .

Then, let the syrup cool down.

When they come out of the oven and are hot, dip them in the cold syrup.Let them absorb it for about half an hour and turn them over to soak the other side for another half an hour.

Remove from syrup and let them drain off in a strainer.

Finally, ground the walnuts and use them for the garnish.


Kourambiedes with chestnuts and hazelnuts

TRADITION RE-INVENTED! Kourambiedes are a traditional Greek Christmas treat. They are usually made with roasted almonds but changed the classic recipe a bit and used hazelnuts and chestnuts instead. In the end, instead of sprinkling kourambiedes with icing sugar, as we usually do, we decorated them with some nutella. Tradition re-invented, then! These kourambiedes blew our mind off and we hope the same will happen to you!

Ingredients • 250 grams of boiled and peeled chestnuts • 2/3 of a cup hazelnuts, roasted and coarsely ground • ¼ teaspoon of baking powder • 1 1/2 - 2 cups of all-purpose flour • 2/3 cup icing sugar • 1 vanilla tube • 250 grams of milk butter

Making-up Boil the chestnuts for 5’-10’ and afterwards peel them. Put them in a blender and mash them.

Then, mix sugar, butter and vanilla and beat them until they whiten and turn into a homogenous cream.

After that, add the chestnuts and the flour and beat them until they are incorporated.

In the end, add the hazelnuts and whisk once more.

Take a small amount of the dough and shape it in a sugared bun, at the size of a walnut.

Bake the kourambiedes in a pre-heated oven for 20’ at 180ºC.

Finally, let them cool for 5 minutes and add some nutella on the surface.

…Bonne Appetite…


• 6 eggs • 250 gr of sugar • 220 g flour 00 • 50 gr of hazelnut flour • 1 bag of baking powder To wet the sponge 3 cups of coffee and 2 of milk • Ingredients nutella cream: • 300 g nutella • 200 g sweetned cream • 80 g chopped hazelnuts • Decorations: • 300 ml cream • 50 g chopped hazelnuts

Procedure: • Prepare the hazelnut sponge cake • Separate the yolks from the whites • In a bowl beat the egg whites until foamy, apart beat the egg yolks until frothy.

Add the sugar and the flour 00 together with hazelnut flour and a bag of cake yeast previously sieved.

Lastly, incorporate the egg whites.

Stir gently with a wooden spoon until you get a homogeneous dough.

grease and flour a cake mould and then pour themixture of hazelnut sponge cake inside.

Preheat the oven at 180째 and bake for 30 minutes. It will be ready when inserting a stick and this will be dry.

PROCEDURE: Remove the cake from oven and let it cool on a wire rack. Meanwhile, prepare the cream. Whip the cream lightly then add the nutella, the hazelnuts and mix ...

Gently stir the cream until it is homogeneous.


Put the last disc and cover the cake. press on the surface of the cake to make sure that the cream is evenly distributed.

Whip the rest of the cream, separate it into 2 bowls by adding in one 1 tbsp nutella and chopped hazelnuts. Cover the surface and the edges with a thin layer of cream and put on the edges all around the chopped hazelnuts make them to adhere.

Decorate the surface with the rest of the nutella cream and some . cream curls and here's the finished cake

Gerald Skendo's birthday

Chocolate Orange Cake

Ingredients 500 ml Soy milk 200 g Hazelnuts 150g Cocoa powder 150 g Honey Orange marmalade 1 bag baking powder 360g Flour 100g Olive oil a pinch Salt Oranges

Put the flour in the bowl, Then, pour the yeast...

and a pinch of salt

In another bowl put the cocoa,

pour the soy milk and...

then, pour the honey into the mixture...

. Crush the hazelnuts with a blender Add in the cocoa mixture the oil and stir

Put the chopped hazelnuts

• .

Oil the bottom of a pan and put a little flour


Combine the two mixtures of the two bowls and mix everything well

Pour the mixture in the pan

Bake it at 180째 for 30 min

Melt a bar of fondant chocolate

Cut the cake into two parts

Spread on some orange marmelade Arrange and spread the melted chocolate on top

Cut the oranges

Heat some honey once melted soak in the slices of an orange

decorate the cake with the orange caramelized slices

And here's our class with cake ready to be eaten!!!! YUMMMM


Curd doughnuts

INGREDIENTS: • • • • • • • • •

Curd- 0, 5 kg Sugar- 0,5 of glass 3 eggs 2 teaspoons of soda 3 tablespoons of sour cream ¼ teaspoon of vanilla 3 glasses of flour Oil for baking Sugar powder for dressing .

1. Mash up the curd with a fork

2. Add the eggs

3. Then, add the sugar and vanilla

4. Add the flour, mix all ingredients and then, add the sour cream.

5. Finally, add soda and once more mix all products. Then, form small balls with oily hands.

6. Hit the oil and one by one put the balls in it. Fry until the balls come brown. Do it only in a low fire.

7. Put fried doughnuts on the plate and sprinkle with sugar powder.



WAY PREPARED 1) 2) 3) 4) 5) 6)

Pour water into a pot and put it on the fire. Then, add margarine and sugar and dissolve. Remove the pan from the fire. Then, pour the entire packet of milk powder in. Stir until there are no lumps. Finally, add nuts, stir and pour into a mold lined with paper.


Ela Szymusiuk

Ania Szymusiuk

Sponge cake:  6-7 eggs  more than 1/2 cup sugar  1 cup flour  3-4 tablespoons of cocoa  2 tablespoons oil  1 teaspoon of vanilla sugar  1 teaspoon baking powder Cream:  800 g heavy cream  3-4 tbsp caster sugar  1 tablespoon of gelatin  1/4 cup boiling water Punch:  1 cup boiling water  2 tablespoons of cocoa  1 tablespoon of alcohol

Sponge cake:

1.Start with the sponge cake. Separate the yolk from the white. Then, mix whites with sugar. 2.Add flour, cocoa and baking powder, oil, egg yolks, sugar, vanilla and mix. 3.Pour the cake into the form. Bake in a preheated 180 째 C oven for 20 minutes. Cream:

1.Pour heavy cream into a bowl, add powdered sugar and mix, then add melted in boiling water and slightly warm gelatin and mix. Punch:

1.Dissolve cocoa and alcohol in a glass of boiling water. The last step:

1.Cut sponge cake into two pieces, put one in form with punch, then put cream and the second part of sponge cake. Add a little punch.


Ana Beatriz Sim천es Fernandes Maria Jo찾o Pereira dos Reis

with eggs

Rice Pudding

• • • • • • • • •

Ingredients 75 g of round-grain rice Salt 1 cinnamon stick Lemon rind(s) 1 l of milk 80 g of sugar 4 egg gems Cinnamon Powder Water

Pour the rice into a pan and cover it with cold water. Add the salt, the cinnamon stick and the lemon rind(s) and let it cook until all the water is evaporated.


Meanwhile, boil a litre of milk. Then, add it, little by little, to the rice, always mixing with a spoon.

Once the milk has boiled, add the sugar and mix. Let it cook for 2 minutes. Take the rice from the heat and add the gems, previously mixed.

Take the rice to the cooker again and let the gems cook. Then, take the cinnamon stick and the lemon rind(s) off and put the rice into a dish.

Now you can decorate your rice pudding with cinnamon. You can cut a paper with the shape that you want or simply sprinkle the cinnamon like a grid.

Lous達 eTwinning team Portugal December 2013

Enjoy your dessert! Music:


EUROPE'S SWEET TOOTH eTwinning project

Step by step presentation of Romanian sweet recipes PLUM JAM CAKE


Project team: Galan Maria Aiocoboaei Diana Ionela Cercel Andreea Alexandra Vicoleanu Andrada Coordinator: tch.Cristina Aionițoaei

PLUM JAM CAKE Ingredients:

500g wheat flour; 250 g margarine; 250 g ground nut; 150 ml mineral water; 800 g plum jam; 1 tablespoon grated lemon zest; 1 packet vanilla sugar; one pinch of salt.

Step 1 In a bowl put flour, margarine, mineral water, zest, salt and mix everything very well.

Step 2 While kneading you get a dough which is not too soft not too heavy. Wrap it in cling film and put it in the fridge for an hour.

Step 3

Mix the jam with the ground nut.

Step 4

Take out the dough and divide it in two parts. Roll out one of the piece

with a rolling pin on a floured work surface. Grease the baking tray with some oil and lay the doug sheet.

Step 5 Lay the dough in the tray and then pour the jam and nut filling.

Step6 Roll the second piece of dough and cut thin shreads and place on the top of the filling as shown in the picture.

Step 7 Sprinkle the cake with powdered sugar and ground nut, preheat the oven and bake the cake for about 1 hour.

Plum Jam Cake


•1 libra / 450g chestnuts •1/2 libra / 225g sugar •1cup of water. •Vanilla extract as much as you like.

1 Boil chestnuts in plenty of water until tender, but not too much that can be split to peel. 2 Peel chestnuts. 3 Boil simmering sugar in a cup of water for 10 minutes to create syrup. Stir occasionally so that the sugar dissolves. Add the peeled chestnuts. 4 Let the chestnuts cook slowly in the syrup until the syrup is a golden brown. 5 Add vanilla extract and stir quickly. When they are cool enough, place the chestnuts in a glass dish. 6 Serve them. Add whipped cream, or vanilla pudding as desired.




Materials • • • • • •

A small cup of rice A glass of water A liter of milk A tea cup granulated sugar Two teaspoons of rice flour One teaspoon of cinnamon

Put the rice into the saucepan with a glass of water nearby

Boil the rice until water is absorbed. Add a liter of cold milk. Stir it until boiling.

In a bowl, stir two cups of cold water, adding a teaspoon of crushed rice flour.

Mix it until it absorves each other and put it into the saucepan.

Stir for ten minutes to boil.

Put a teacup of sugar and boil for two minutes and pour it into small bowls