Prajituri asortate / Mixed cakes

- Bulgari de ciocolata / Chocolate balls
- Napolitane umplute / Filled wafers
- Prajitura cu nuca si cafea / Coffee walnut cake
- Prajitura Regina Maria (bezea cu nuca si crema de ciocolata) / Queen Maria cake (Walnut meringue and chocolate cream)
- Salam de biscuiti / Biscuit roll
- Prajitura Kinder Bueno / Kinder Bueno Cake
- Prajitura cu nuca si vanilie / Vanilla walnut cake

Salam de biscuiti / Biscuits “salami” (biscuit roll)

Ingrediente / Ingredients

• 100 g zahar / 100 g sugar
• 100 ml lapte / 100 ml milk
• 50 g unt / 50 g butter
• 16 g zahar vanilat / 16 g vanilla sugar
• esenta de rom cat doriti / rum essence as prefered
• 350 g biscuiti simpli / 350 g simple biscuits
• 2 linguri cacao / 2 tbsp cocoa powder
• stafide / raisins
• nuca / walnuts
• rahat taiat marunt / chopped turkish delight
• nuca de cocos / coconut flakes
• bucata folie alimentara sau de aluminium dreptunghiulara / a rectangular piece of plastic cling wrap or aluminium foil 

Mod de preparare / Method of preparation

1. Se sfarama biscuiti.

Crumble the biscuits.

2. Laptele, zaharul si cacaoa se pun la fiert intr-o craticioara pana se face un sirop dupa care se lasa sa se raceasca putin. Se adauga untul si se lasa sa se topeasca in amestecul de sirop caldut.

Heat the milk and sugar in a pot until it becomes like a syrup and then let it cool a bit. Add the butter and let it melt in the warm syrup mixture.

3. Dupa ce untul este topit si compozitia se mai raceste se toarna intr-un castron mai mare si se adauga zaharul vanilat, esenta de rom, biscuitii sfaramati, stafidele, nuca, rahatul si se amesteca bine.

After the butter melts and the composition has cooled down a bit pour it in a larger bowl and add vanilla powder, rum essence, crumbled biscuits, raisins, walnuts, turkish delight and mix well.

4. Folia  alimentara sau folia de aluminiu se pudreaza cu fulgi de nuca de cocos iar peste se adauga compozitia de biscuiti sub forma unei rulade (vezi foto).

Sprinkle and spread the clig wrap or aluminium foil with coconut flakes and over it add the biscuits composition in a shape of a roll (see picture).

  

5. Folia alimentara sau folia de aluminium se ruleaza pentru ca salamul de biscuiti sa fie acoperit in nuca de cocos si se da la frigider inainte de a fi servit pentru cateva ore.

Roll platic cling wrap or aluminium foil, so that the biscuit roll is covered with cocnut flakes and keep it in the fridge for some hours before serving.

Tort egiptean / Egyptian Cake

Ingrediente / Ingredients:

Pt o foaie (faceti 3 foi) / For a layer sheets (makes 3 layers)

• 2 albusuri/2 egg whites
• 2 linguri zahar/2 tablespoons sugar 
• 0.5 linguri faina/0.5 tablespoons flour
• 40 g alune, nuci sau nuci caju macinate /40 g ground hazelnuts, walnuts or cashew nuts
  

Crema 1 / Cream 1:

• 6 galbenusuri/6 egg yolks
• 6 linguri zahar/6 tablespoons sugar
• 340 ml lapte/340 ml milk
• 2 linguri faina/2 tablespoons flour
• 170 g unt la temperatura camerei/170 g butter at room temperature
• 1 lingurita esenta vanilie/ 1 teaspoon vanilla essence
  

Crema 2 / Cream 2:

• 250 ml frisca/250 ml whipping cream
• 150 g zahar/150 g sugar
• 120 g alone, nuci sau nuci caju zdrobite bucati mai mari/120 g chopped hazelnuts, walnuts or cashew nuts

Decor / Decoration:

• 250 ml frisca/250 ml cream
• bucati de zahar caramelizate / caramelized sugar pieces
  
  

Mod de preparare / Method of preparation:

1. Se macina 40 g alune, nuci sau caju pentru prima foaie.
Grind  40 g of hazelnuts, walnuts cashew nuts for the first layer sheet.

2. Se separa 2 albusuri de galbenusuri si se bat spuma cu 2 linguri zahar adaugate pe rand. Se adauga  alunele, nucile sau nucile caju macinate si amestecate cu faina si se incorporeaza in bezea.

Separate the egg yolks from the egg whites and  beat the whites very well, adding sugar one tablespoon at a time. Add the ground nuts and mix with flour, folding them into the batter.

3. Se tapeteaza fundul unei tavi de copt cu diametrul de 24 cm cu hartie de copt si se niveleaza bezeaua pe forma. Se pune in cuptorul preincalzit pentru 20-25 minute.
Put baking paper on the bottom of a 24 cm round cake pan and add 1/3rd the batter, spreading it evenly. Place it in the preheated oven  for 20-25 minutes.

4. Se scoate din cuptor prima foaie si repetam procedura inca de doua ori.
Take it out of the oven and repeat the procedure two more times. 

Crema 1 / Cream 1

1. Intr-o craticioara se amesteca cele 6 galbenusuri cu zaharul.

Mix the 6 egg yolks with the sugar in a pot.

2. Peste galbenusuri se adauga laptele si faina si se lasa sa fiarba la foc mic, amestecand continuu.

Over egg yolks add the flour and milk and place the pot on low heat, stirring continuously.

  

                                  

3. Crema se va ingrosa treptat pana va deveni ca o budinca.
The cream will start to thicken like a pudding.

4.  Se da deoparate si se lasa sa se raceasca complet.
Remove from heat and leave it aside, until it cools off completely.

5. Intr-un bol se mixeaza untul  si treptat se adauga cate o lingura din crema de galbenusuri racita. Se continua mixarea pana se obtine o crema fina iar  la sfarsit se adauga esenta de vanilie. Se da la frigider pana se pregateste crema 2.

In a bowl mix the butter the cooled egg yolks cream one tablespoon at a time. Continue mixing until you obtain a smooth cream and at the end add vanilla essence. Place it in the fridge until you prepare cream 2.

Crema 2 / Cream 2

1. Se topeste zaharul pe foc mic, pana se caramelizeaza frumos, fara a se arde, si se toarna in strat subtire pe o foaie de copt.

Caramelize the sugar taking care not to burn it  and pour it as a thin layer on a baking paper sheet. 

2. Se lasa sa se raceasca, se rupe bucati, se pune intr-o punga care se sigileaza si se bate bine cu sucitorul.
Once cool, break it into pieces and place them in a zipper bag and beat the sugar pieces with a a heavy tool, until it's broken into small pieces.

3. Intr-un bol se bate frisca bine si se adauga alunele, nucile sau nucile caju zdrobite,  bucatelele de zahar ars zdrobit si se amesteca cu grija.

In a bowl beat the cream and add the chopped nuts and the pieces of caramelized sugar ,folding them gently into the cream.

  

Asamblarea tortului / Cake assembly

1. Se pune o foaie pe un platou si peste se intinde 1/3 din crema 1.  
Place a cake layer sheet on a big plate and spread 1/3 of cream 1 on top.

2. Peste crema 1 se intinde 1/3 din crema 2.
Over cream 1 spread 1/3 of cream 2.

3. Peste crema 2 se pune a doua foaie. Peste foaia 2 se intine 1/3 din crema 1 iar peste crema 1, 1/3 din crema 2. Peste crema 2 se pune ultima foaie, se intinde 1/3 din crema 1 iar peste crema 1 se intinde 1/3 din crema 2.

Over the cream 2 place 2nd cake layer sheet. Over 2nd cake layer sheet spread 1/3 of cream 1 and over cream 1, 1/3 of cream 2. Over cream 2 place last cake layer sheet, spread 1/3 of cream 1 and over cream 1 spread 1/3 of cream 2.

Decor / Decoration

1. Tortul de imbraca si se decoreaza cu frisca si bucati de zahar ars dupa propria dorinta.

Cover and decorate the cake with whipping cream and caramelized sugar pieces according to your wish.

2. Se da tortul la frigider pentru minim 6 ore, timp in care bucatele de zahar ars zdrobite se vor topi in crema.

Place the cake in the fridge for at least 6 hours while  the caramelized sugar slowly melts into the cream.

Tort de morcovi / Carrot cake

Ingrediente / Ingredients

• 100 g nuci prajite si tocate / 100 g toasted and chopped walnuts
• 340 g morcovi razuiti / 340 g grated carrots
• 280 g faina / 280 g flour
• 1 lingurita bicarbonat / 1 tsp sodium bicarbonate
• 1 ½ lingurita praf de copt / 1 ½ baking powder
• ½ lingurita sare / ½ tsp salt
• 1 ½ lingurita scortisoara / 1 ½ tsp cinnamon
• 4 oua mari / 4 large eggs
• 300 g zahar / 300 g sugar
• 200 ml ulei / 200 ml oil
• 2 lingurite esenta vanilie / 2 tsp vanilla essence 

Glazura din crema de branza / Cream Cheese Frosting

• 90 g unt / 90 g butter
• 340 g crema branza / 340 g cream cheese
• 350 g zahar pudra / 350 g sugar powder
• 2 lingurite esenta vanilie / 2 tsp vanilla essence
• zeama de la 1 ½  lamai / 1 ½  lemon juice

Mod de preparare / Method of preparation

1. Prancalziti cuptorul la 180 ̊ C.  Ungeti 2 tavi de diametrul 26 cm.

Preheat the oven to 180 ̊ C. Grease 2 x 26 cm diameter trays.

2. Prajiti nucile aprox 8 min, lasati sa se raceasca si tocatile. Curatati si dati prin razatoarea fina morcovii.

Toast the walnuts for 8 minutes, let them cool and chop them. Peel the carrots and grate them on the fine grater.

3. Intr-un bol separat amestecati ingredientele solide: faina, bicarbonatul, praful de copt, sarea si scortisoara.

In a bowl mix the dry ingredients: flour, sodium bicarbonate, baking powder, salt and cinnamon.

  

4. Mixati ouale apoi adaugati treptat zaharul si continuati sa mixati pana se omogenizeaza. Adaugati uleiul apoi vanilia.

Mix the eggs then add sugar and continue mixing until smooth. Add the oil then vanilla.

5. Adaugati apoi ingredientele solide si amestecati doar atat cat sa incorporate faina in aluat. Cu o spatula incorporati morcovii si nucile.

Then add dry ingredients and mix just enough to incorporate the flour into the dough. With a spatula incorporate carrots and nuts.

 

6. Turnati in tavi si dati la cuptor aprox. 30 min.

Pour into trays and bake for aprox. 30 minutes.

7. Scoateti din cuptor si lasati sa se raceasca 5-10 min apoi scoateti-le din tava si lasati-le sa se raceasca complet.

Take it out of oven and let it cool for 5 to 10 minutes and then remove it from the tray and let it cool completely.

  

8. Pentru glazura mixati branza si untul la viteza mica apoi adaugati treptat zaharul pudra. La sfarsit adaugati vanilia si zeama de lamaie.

For the frosting mix the cheese and butter on low speed and then add powdered sugar. At the end add vanilla and lemon juice.

 

9. Asezati un blat, glazura, al doilea blat, glazura deasupra si se decoreaza.

Add a cake base, frosting, second cake base, frosting on top and decorate.