Yorkie din pasta de zahar / Sugar paste yorkie

Hello Kitty din pasta de zahar / Sugar paste Hello Kitty

Maimuta din pasta de zahar / Sugar paste monkey

Pisica din pasta de zahar / Sugar paste cat

Catei din pasta de zahar / Sugar paste dogs

Buchet de flori din pasta de zahar / Sugar paste flower bouquet

Tort de visine si ciocolata / Sour cherry chocolate cake

Tort de visine cu mousse de ciocolata si frisca / Sour cherry mousse and whipped cream cake

Kringel Estonian / Estonian Kringel

Ingrediente / Ingredients

• 120 ml lapte caldut / 120 ml lukewarm milk
• 2 lingurite zahar / 2 tsp sugar
• 1 galbenus / 1 egg yolk
• 30 g unt topit (racit) / 30 g melted butter (cooled)
• 1 lingurita esenta vanilie / 1 tsp vanilla
• un praf de sare / pinch of salt
• 15 g drojdie proaspata / 15 g fresh yeast
• 300 g faina / 300 g flour 

Umplutura / Filling

• 50 g unt / 50 g butter
• 4 linguri zahar / 4 tbs sugar
• 3 lingurite scortisoara sau dupa gust / 3 tsp cinnamon or to taste

Optional / Optional

• zahar pudra / powdered sugar
• fulgi de migdale / flaked almonds

    

Mod de preparare / Method of preparation

1. In laptele caldut adaugam drojdia si zaharul si lasam cateva minute, pana incepe sa faca o spuma deasupra.

In the warm milk add the yeast and sugar and let it sit a few minutes while the yeast foams up.

2. Se adauga untul, esenta de vanilie, galbenusul si se amesteca.

Add the butter, vanilla, egg yolk and mix.

3. Faina se cerne impreuna cu sarea dupa care se toarna peste amestecul de lapte si drojdie si se framanta pana se obtine un aluat nelipicios.

Sift flour with salt and then put over the milk and yeast mixture and knead until you get unsticky dough.

4. Aluatul de pune intr-un bol, se acopera si se lasa la dospit timp de o ora.

Place dough in a bowl, cover and leave to rise for an hour (until doubled in size).

Umplutura / Filling

5. Se amesteca untul cu zaharul si scortisoara pana se omogenizeaza.

Mix butter with sugar and cinnamon until smooth.

6. Aluatul se intinde intr-o foaie cat mai dreptunghiulara.

Roll the dough in a rectangular shape.

7. Foaia se unge cu amestecul de zahar, unt si scortisoara, lasand 1-2 lingurite pentru uns deasupra.

Spread over dough the sugar, butter and cinnamon mixture, leaving 1-2 tsp for glazing over.

8. Foaia se ruleaza dupa care cu un cutit se taie pe lung in doua (vezi foto).

Roll up the dough, and using a knife, cut the log in half length-wise (see photo).

9. Cele doua jumatati se sucesc in forma de spirala lasand in exterior partea taiata. I se da forma unui inel si cu grija se transfera intr-o tava tapetata cu hartie de copt.

Twist the two halves together, keeping the open layers exposed. Form into a ring shape and carefully transfer to a parchment lined baking tray.

10. Deasupra se unge cu restul de umplutura si peste se presara fulgi de migdale.

Top with the remaining butter mixure and sprinkle with flaked almonds.

11. Se coace timp de 30-35 de minute, pana prinde o culoare  maro-aurie.

Bake for 30 to 35 minutes, until the top is golden brown. 

12. Se scoate din cuptor si se lasa sa se raceasca dupa care se serveste cu zahar pudra sau simpla.

Remove from oven and let it cool then serve with powdered sugar or simple.

Prajitura intoarsa cu caise / Upside – Down Apricot Cake

Ingrediente / Ingredients

Pentru Topping / For Topping

• 150 g zahar / 150 g sugar
• 60 ml apa / 60 ml water
• 57 g unt / 57 g butter
• 13-14 caise de marime medie injumatatite si fara samburi / 13-14 medium apricots, halved and stoned
  

Pentru Blat / For Cake

• 4 oua la temperature camerei / 4 eggs, room temperature
• 134 g zahar /  134 g sugar
• 1 lingurita vanilie / 1 tsp vanilla
• 128 g faina / 128 g all purpose flour
• 1 lingurita praf de copt / 1 tsp baking powder 
• 57 g unt, topit / 1/4 cup butter, melted

Mod de preparare / Method of preparation 

Topping-ul / Topping

1. Pentru a face topping-ul, se pune zaharul si apa intr-o craticioara la foc mic si se amesteca pana cand zaharul este dizolvat. Se creste temperatura si se fierbe pana cand siropul are o culoare maro aurie. Dureaza in jur de 5-8 minute. Se da la o parte de pe foc si se incorporeaza untul.

To make the topping, place the sugar and water in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil until syrup is a golden brown color. It would take about 5-8 minute. Remove from the heat and stir through the butter.

2. Topping-ul se toarna intr-o forma de tort de 20 cm, unsa bine si tapetata cu caise cu partea taiata in jos. Incercati sa le asezati in caramel foarte aproape unele de altele.

Pour the topping into a well greased 20 cm round cake tin and top with the apricots cut-side down.

Try to place them very close together in the caramel.

Blatul / Cake

1. Pentru blat se pun ouale, zaharul si vanilia intr-un castron al unui mixer electric si se bat timp de 8-10 minute sau pana cand se ingroasa si are culoare palida.

For the cake, place the eggs, sugar and vanilla in the bowl of an electrics mixer and beat for 8-10 minutes or until thick and pale.
2. Se cerne faina si praful de copt peste amestecul de oua si se amesteca usor. Se amesteca si untul.

Sift the flour and baking powder over the egg mixture and gently fold through. Fold through the butter.

3. Se toarna amestecul peste caise si se coace in cuptorul preincalzit timp de 35-45 minute sau pana cand tester-ul introdus in mijlocul blatului iese curat.

Spoon the batter over the apricots and bake in preheated oven for 35-45 min or until tester inserted in a middle of the cake comes out clean.

4. Se lasa sa stea 15 minute dupa care se intoarce prajitura pe o farfurie. Se seveste calda sau rece.

Allow to stand for 15 minutes then invert the cake onto a plate. Serve warm or cooled.

Reteta adaptata de pe www.cooldesserts.com / Adapted recipe from www.cooldesserts.com