I WON!!!!!!!! Announcement of results of Mindmegette recipe competition

I WOOOOOON!!!!!! I'm soooo hipersuperextremely happy now!!:) 

The result of the Mindmegette recipe competition was announced today which was organized from 25th September to 24th October 2012 by Mindmegette (it operates the largest Hungarian recipe collection) and Lidl supermarket. The full list of winners can be found HERE.

The famous Queen Elisabeth Cake also appealed to the jury so I hope it will become world-famous. And after all you won't try this cake now, it's your own fault then!! :)

I share the recipe again you to take fancy easier to prepare.

Ingredients (for oven pan - 40 cm*40 cm):

For the base:

8 egg whites

8 tablespoon sugar

10 dkg flaked coconut

10 dkg unground poppy-seeds
2 tablespoon flour
1 coffee spoon baking soda

Vanilla cream:
8 egg yolks
6 púpos evőkanál liszt
20 dkg sugar
1 liter milk
20 dkg marge (or butter)

Biscuit layer:
250 g cocoa crisp biscuits

Whipped cream layer:
1/2 l whippable cream
25 g dr. Oetker Whip it! (stabilzer for whipping cream)

How to prepare the base:
In a big deep bwol start to beat the egg whites with a hand mixer, then when it's almost ready, add the sugar spoon by spoon and beat until it's totally hard. Admix the poppy-seeds, the coconut and flour with baking soda carefully.

Smooth the dough in the oven pan (lined with baking paper) then bake in the oven what you have preheated to 180°C beforehand. Pay attention because the dough bakes very quickly (within a few minutes). It's ready when its top is nicely golden brown. Peel the baking paper from it while it's still lukewarm and let it cool while prepare the cream.

How to prepare the vanilla cream:
Mix the egg yolks with the flour till smooth then add the sugar and the milk in a pan. Stirring constantly, cook it to dense above medium heat. Set aside, let it cool then when the cream it's already just lukewarm, admix the marge.

How to set up the cake:
Grease the cream on the coconut-poppy-seeds sponge cake then place the biscuits on it. Wait for a while (until the cream cools) before preparing the whipped cream.

How to make the whipped cream:
I always put the whippable cream in the freezer for 30 minutes before using, so I did the same this time as well. Believe me, it will be much easier to work with it in this way and with using the "Whip it!" you will get perfectly hard whipped cream for sure.

For the whipped cream, beat it slowly until they are foamy, then increase the speed. Add the dr. Oetker whip it! Be careful, and do not overbeat the cream. It is ready when you titl the bowl and the mixture does not slide around. When it's ready, grease the whipped cream on the top of our cake and put in the fridge.

It's expedient to prepare half day before serving. 

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Lemony poppy-seed cake with raspberry cream

Poppy-seed can come any time, in any form and amount. I can always be carried off my feet with poppy-seed. Especially when it's coupled with lemon. 

We had some leftover mascarpone and whippable cream from Mum's birthday cake so we invented that we bake something that she can take to her workplace as well to celebrate her b-day with her colleagues. I haven't baked anything for them for a long time what they remark quite often. :)

Since we didn't have ladyfinger at home, we couldn't make tiramisu. But we had frozen raspberry for the mascarpone, wuuuu how delicious it would be putting it on a special cake base...we were thinking, what kind of cake it could be....Mum said some choco-cocoa cake...I said brownie then...waaaa but it's too sweet....but what should it be then? 

On Monday I have uploaded to Nosalty (a Hungarian recipe website), my recipe of "Poppy-seed cake with cherry marmalade and lemon mousse", which had such a big success (within 12 hours 3.500 people checked it) that I was swooned by happiness. And this time the big idea came.  What would be if we baked the cake base for our raspberry cream. Yes, that's it!!!! This poppy-seed cake is simply brilliant, as it bakes in the oven, the flavour of poppy-seed and lemon mix can be felt all around the flat.  I honestly recommend this to everyone for one or....more trial.

I changed the orginial recipe a bit, you can see now: 

Hozzávalók (kb. 22cm-es tortaformához):

For the cake-base:

3 egg yolks
11 dkg butter
11 dkg sugar
11 dkg minced poppy-seed
11 dkg flour
1/2 tablespoon baking soda
1 lemon's zest
225 g plain yoghurt

For the cream: 

10 dkg mascarpone

2 dl cream

10 dkg castor sugar
1/2 small package of dr. Oetker Whip it!

2 handful of fresh or frozen raspberry + some for decoration

How to prepare the cake:

1. Preheat the oven to 180°C and butter a 22 cm round cake pan.

2. Mix the soft butter and sugar with a hand mixer in a big bowl within 2-3 minutes. Add the egg yolks one by one to the butter mixture.

3. In another bowl mix the flour with the poppy-seed, baking soda and lemon zest.

4. Add the yoghurt and poppy-seed - flour to the buttery mixture alternately. After we work together all the ingredients, pour it in the buttered cake pan and place in the preheated oven.

5. Bake the cake until it gets golden on the top and when you stick a knife or fork in it and the dough doesn't stick on it. It's worth to keep a check on it several times after 20 minutes. When it's ready, take out from the oven.

How to prepare the cream:

6. While the cake gets chill, let's prepare the cream for the top. Before using, put the whippable cream in the freezer for about 20 minutes (Believe me, it will be much easier to work with it in this way and with using the "Whip it!" you will get perfectly hard whipped cream for sure.). After 20 minutes take it out from the freezer, pour in a deep bowl and start to beat slowly with a hand mixer until it is foamy, then increase the speed. Add the dr. Oetker whip it! Be careful, and do not overbeat the cream. It is ready when you titl the bowl and the mixture does not slide around. When it's ready, grease the whipped cream on the top of our cake and put in the fridge.

7. In another bowl mix the mascarpone with the castor sugar, then the raspberry what you smash with the help of a fork before. When you mixed properly, add the whipped cream carefully, don't break the cream. When the raspberry cream is ready, grease the it on the top of our cake, decorate with fresh raspberry and put in the fridge.

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My mum's birthday-day cake: Ginger carrot cake with lime mascarpone cream

My mum celebrates her b-day on 24th October. When I was thinking last week about what kind of cake I should bake for her, I wanted to suprise her with what she has never tasted and she keeps after me for it :) In this way my choice became the carrot cake. I used the same recipe as base what I posted for the first time on my blog and Mr. M. loved it also, so I was sure about its success. 

I changed the recipe a bit. This time I used mascarpone for the topping cream, grated lime instead of orange and I addmix half lime's juice to the cream as well.

Happy birthday Mum!!!

Ingridients:

3 eggs
210 ml vegetable oil
30 dkg soft light brown sugar
30 dkg grated carrot
10 dkg chopped walnuts
25 dkg flour
Pinch of salt
1/2 tablespoon bicarbonate of soda
1 tablespoon ground cinnamon
1 tablespoon ginger
Grated zest of a half lemon

For the top:
10 dkg mascarpone
1 dl heavy cream
1 tablespoon vanilla extract or vanilia sugar
10 dkg icing sugar

Grated zest of 1 lime 

1. Peel then grate the carrot, chop finely the walnut.

2. Preheat the oven to 180°C.

3. In a large bowl, stir the egg and sugar with whisk till it gets white then add the oil, grated carrot, chopped nuts and grated zest of a half lemon.

4. In another bowl measure the flour, the bicarbonate of soda, the cinnamon, the ginger stir them and bring the two mixtures together.

5. Pour this mixture into the prepared cake pan , smooth the surface and bake in the oven for 75 minutes or until a skewer inserted into the middle comes out clean.

6. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before putting the icing on it.

7. To make the icing, put the cold heavy cream in a mixing bowl. With an electric hand mixer beat the cream. As the cream thickens, add the mascarpone and beat them together in a bowl until combined. Add the vanilla extract or sugar, icing sugar and finely grated lime zest and mix to combine. The icing should be smooth and quite thick. 

8. Spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

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Plum linzer tart 2.0 - this time with juicy rosy gage plum

On the day when I published this post's original Hungarian version last Thrusday, I woke up at 5.30 in the morning to bake this cake for my colleague's farewell party and to pack because I have travelled to Madrid in the afternoon.

First I didn't plan to bake because in the previous evening I wouldn't have had time for it but on the way home I saw that at the greengrocery close to my place was still open at 9pm which generally closes at 8pm. I considered this as heavenly sign!! Fortunately I could buy rosy gage plum as well (I regard as real plum only this kind: super juicy so the cake won't be dry with it) Yes!!

I used the same recipe as last time, but the plum is much more delicious and better now.

I had worked till noon then run to home to pick up my suitcase and run to the airport.

I came with Madrid experiences soon. OLLLAAAA!!!

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Cherry - cottage cheese cake

When I was living in Békéscsaba, in my hometown, we often went to Gyula and always turn into the Kis Kézműves Confectionery where my favorite was the cherry cottage cheese cake. We discovered it about 15 years ago when once we come round around opening hours. We looked at the offers when the still lukewarm, nicely redolent, castor sugar-sprinkled cheese cake was brough from the abck yard. Since we don't like the traditional confectionery meringue cakes (I think who grew up with home-made cakes, couldn't swallow these confectionery cakes), we swooped down on this enticing cake immediately. We got to like it soo much that we invented that we try to prepare this cake at home as well, it can't be soo difficult...we ate it soo many times that we already knew it was made with short linzer pastry, cherry and vanilla - cottage cheese cream.

After some trial the current recipe was born, thanks to mum!!

We celebrated Adrienn-day at the work on Friday, it was evident, I bake something for this occassion.  This summer unfortuntely I hadn't prepared this cake when there was fresh cherry at the markets, but even if there is no cherry-season, we can make it with preserved cherry, it doesn't take away anything from the cake's value.

I don't need to say, it run out within 5 minutes.

Ingredients:
For the pastry:
30 dkg flour
20 dkg marge or butter
10 dkg castor sugar
1 egg yolk
pinch of salt
1/2 lemon's zest

For the cottage cheese filling:
3 dl milk
1 package vanilla pudding (I always use dr. Oetker)
15-20 dkg sugar
5 dkg marge
10-20 g vanilla sugar
1 lemon's grated zest
pinch of salt
1 egg
1 tablespoon semolina

+1 bottle of preserved cherry or 70 dkg fresh cherry

How to make the pastry: Knead the pastry's ingredients quickly until you get a solid, easily rollable pastry.  Crumble the flour with the marge, add the castor sugar, the egg yolk, the lemon zest and the salt and knead it till the pastry is nice and springy. Shape the pastry to a round loaf, cover with a kitchen towel and put in the fridge for an hour but at least for 30 minutes.

Prepare a 26-28 cm round and 2cm deep pie plate, oil properly in order the pastry not to get stuck in it. Take the pastry out from the fridge, roll on floured surface and put in a pie plate. Sprinkle a handful of semolina on the pastry, pile the cherry and prepare the below cream.

How to make the cream: Mix the pudding with the sugar then pouring the milk constantly, whisk to get a lump-free mixture. Cook a very thick cream above medium-heat, stirring it constantly, then set aside and let it cool. When it's lukewarm, addmix 5 dkg butter.

Preheat the oven to 180°C.

While the ready-pudding cools, in a big bowl mix the cottage cheese with the vanilla sugar, lemon zest, salt, 1 egg yolk and semolina. Addmix the cool pudding. In another bowl whisk the egg white with a hand mixer (if you have some extra 1-2 egg whites - for instance the one which is left since making the pastry -  add also to it, so the cream will be lighter) then carefully addmix to the cottage cheese - pudding cream.

Pour this cream on the cherry then in the preheated oven bake the cake until you can see, the cottage cheese is baked and the top is light brown.

Sprinkle some castor sugar on it before serving.

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Queen Elizabeth Cake - My favorite

This moment came through as well.

When ages ago I planned to start this blog, I pledged that I will publish this recipe in my very first post.
On the one hand because this is one of my recipes which I have never seen before published neither on Hungarian, nor on international forums. On the other hand this cake is incredibly delicious and therefore I reckon undeserving that this cake hasn't received the deserving attention and place int he world of desserts. I'm sure about everyone will love it, who tastes and hope in a little while this cake will be known as "you know, the Queen Elizabeth Cake by Baklavaria"...daydream is allowable, isn't it? :)

We celebrated my grandma's 83. birthday on Saturday and I undertook the making of her cake this year also. We love this cake soo much in the family, prepare it for family gathering many times, therefore I chose this for the occasion of Saturday as well. We received the recipe from one of mum's colleague in 2005. We needed to change a bit on the original recipe (because the vanilla cream was not enough) but for 7 years now we prepare as follows:

Ingredients (for oven pan - 40 cm*40 cm):

For the base:

8 egg whites

8 tablespoon sugar

10 dkg flaked coconut

10 dkg unground poppy-seeds
2 tablespoon flour
1 coffee spoon baking soda

Vanilla cream:
8 egg yolks
6 púpos evőkanál liszt
20 dkg sugar
1 liter milk
20 dkg marge (or butter)

Biscuit layer:
250 g cocoa crisp biscuits

Whipped cream layer:
1/2 l whippable cream
25 g dr. Oetker Whip it! (stabilzer for whipping cream)

How to prepare the base:
In a big deep bwol start to beat the egg whites with a hand mixer, then when it's almost ready, add the sugar spoon by spoon and beat until it's totally hard. Admix the poppy-seeds, the coconut and flour with baking soda carefully.

Smooth the dough in the oven pan (lined with baking paper) then bake in the oven what you have preheated to 180°C beforehand. Pay attention because the dough bakes very quickly (within a few minutes). It's ready when its top is nicely golden brown. Peel the baking paper from it while it's still lukewarm and let it cool while prepare the cream.

How to prepare the vanilla cream:
Mix the egg yolks with the flour till smooth then add the sugar and the milk in a pan. Stirring constantly, cook it to dense above medium heat. Set aside, let it cool then when the cream it's already just lukewarm, admix the marge.

How to set up the cake:
Grease the cream on the coconut-poppy-seeds sponge cake then place the biscuits on it. Wait for a while (until the cream cools) before preparing the whipped cream.

How to make the whipped cream:
I always put the whippable cream in the freezer for 30 minutes before using, so I did the same this time as well. Believe me, it will be much easier to work with it in this way and with using the "Whip it!" you will get perfectly hard whipped cream for sure.

For the whipped cream, beat it slowly until they are foamy, then increase the speed. Add the dr. Oetker whip it! Be careful, and do not overbeat the cream. It is ready when you titl the bowl and the mixture does not slide around. When it's ready, grease the whipped cream on the top of our cake and put in the fridge.

It's expedient to prepare half day before serving. 

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Princesstårta (Swedish Princess Cake)

I wanted to surprise E. at her farewell party with something special. I was thinking of a Spanish dinner first, then Spanish dessert then the big idea came. Baking a cake which reminds her of Spain. But how should I carry this out? The more bigger idea came one week before the party. The cover of the cake will be Spanish.   

I wanted a special cake not only because of the cover but because of what is under it. My best friend deserves the best therefore I thought that one of my favorite, the Swedish Princess Cake would be perfect for this occassion, even the marzipan won't be green as the traditional one because the Spanish flag's colours - red and yellow - don't fit to the green. :) 

I'm quite satisfied with the outcome, it seemed E. was also happy for her surprise :) and within one day the cake was consumed.

Ingredients:

For the cake:

3 eggs

150 ml liszt (75 ml wheat flour + 75 ml potato flour)

75 g caster sugar

1 teaspoon baking powder

Vanilla cream:

2 eggs 

3 dl milk

1 tablespoon sugar
1 tablespoon vanilla sugar

2 big tablespoon flour

Topping:

3 dl whippable cream

+ jam (I used sour cherry jam)

+ ready made marzipan (around 30 dkg)

Preheat the oven to 175°C and prepare a 22-24 cm round cake pan for making the sponge, the base ok the cake.

In a big bowl whip the eggs and sugar with a hand mixer until it gets white. In an other bowl mix the flours with the baking powder then add to the egg and sugar mixture and mix them carefully. If it's ready pour the dough into the cake pan.

Bake the sponge in the bottom part of the oven for about 30 minutes. Let it cool in the pan for a few minutes before taking it out and put on a wire rack to chill completely.


For the vanilla cream mix the egg yolks, sugar and flour in a medium-sized pot, add the milk slowly to it, stir it constantly. Heat on low heat while stirring until the cream is thick and you can see bubbles. Lift away from the heat. Beat the egg whites up but don't overbeat them. It is ready when you titl the bowl and the mixture does not slide around. Admix the egg whites to the cream, mix them carefully.


Put the whippable cream in the freezer for 20 minutes before whipping to cool. You will see, you can whip it easier.


Split the cake into three layers. Place the bottom piece of sponge cake on a tray and grease some vanilla cream on it. Add the second sponge cake, grease a thin layer of jam, then another layer of vanilla cream. Add the last, top sponge cake layer.


Take the cream out from the freezer, whip in a big bowl (if you have dr. Oetker Whip it!, definitely add a pack also into the cream!!!! It's my jolly joker!) Add a thin layer of cream around the sides and the rest in the middle of the cake to create a dome on the top.


Roll out the marzipan to 3 mm thin, roll on the rolling pin, carefully put on the cake and decorate. I covered the cake with white marzipan, used red and yellow marzipan for Spanish flag and made roses also.


My cake's base was from Honey and soy.

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Poppy seed love

I think we can originate my passion for poppy-seed in that time when my mum was pregnant with me. She told me the story many times last 25 years that during her pregnancy she had a relish for poppy seeds pasta all the time. Therefore it is not startling if I say since I remember I love everything as well which has to do with poppy seeds.

Thanks Mum for endearing it to me for a whole life :)

And I think I don't need to say this cake was a big success at the workplace.

Poppy seed cake with sour cherry marmalade and lemon mousse

Ingredients:
4 egg yolks
15 dkg butter
15 dkg sugar
15 dkg ground poppy seeds
15 dkg flour
1 tablespoon baking soda
1 lemon
2 dl milk

For the lemon mousse:
4 egg whites
10 dkg icing sugar
1/2 lemon's juice

+ any kind of sourish marmalade (I used cherry marmalade)

Per preparation preheat the oven to 180°C and butter a cake pan (about 20x30 cm pan). 

Place the soft butter and sugar into a big bowl and stir them with hand mixer for 2-3 minutes. Add the egg yolk to the buttered mixture one by one, mix them properly.

In another bowl mix the flour with the poppy seed and baking soda, then add the grated lemon zest into it.

Add the milk and the flour mixture by turns to the buttered mixture. After you stir all properly, pour it in the buttered cake pan and place in the preheated oven.

Bake the cake until it gets golden on the top and when you stick a knife or fork in it and the dough doesn't stick on it. It's worth to keep a check on it several times after 20 minutes. When it's ready, take out from the oven.

For the lemon mousse, beat the egg whites slowly until they are foamy, then increase the speed. Add the lemon juice and the icing sugar spoon by spoon. Do not overbeat the whites. It is ready when you titl the bowl and the mixture does not slide around.

Plaster the cake with marmalade, lay the lemon mousse on the the top and put it back in the oven for extra 5 minutes. Then turn off the oven but leave the cake for then 10 minutes inside.

I used Lilafüge's recipe.

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Carrot cake with orange cream icing

I spent a week in Stockholm with M. at the end of April and of course I needed to make a cake..or two..or more. After we hocus-pocused the birthday cake and the baklava, my next victim was the carrots in the fridge.

I had made carrot cake a long time ago, I didn't really remember the recipe I tried formerly so I looked around on my favorite blogger's site. I looked for a recipe which says not only "this is the best carrot cake I've ever tasted" but what Rachel Allen wrote. This is elegantly simple, it doesn't need to try too hard to be absolutely delicious. It's light, but the hazelnuts give it an incredible texture - delicate and nutty at the same time.

I have to say she was right so I can gladly recommend it to anyone irrespectively of who is in practice or beginner. Everyone will bring down the house with this delicacy.

I made the cake in a 20 cm round cake pan, multiplied the rates by 1,5, put more spices, my favorite ingridient, the lemon zest and for the cream icing I admixed some whipped cream in the cream cheese.

Ingridients:

3 eggs
210 ml vegetable oil
30 dkg soft light brown sugar
30 dkg grated carrot
10 dkg chopped walnuts
25 dkg flour
Pinch of salt
1/2 tablespoon bicarbonate of soda
1 tablespoon ground cinnamon
1 tablespoon ginger
Grated zest of a half lemon

For the top:
20 dkg cream cheese
1 dl heavy cream
1 tablespoon vanilla extract or vanilia sugar
15 dkg icing sugar

Grated zest of 1 orange

1. Peel then grate the carrot, chop finely the walnut.

2. Preheat the oven to 180°C.

3. In a large bowl, stir the egg and sugar with whisk till it gets white then add the oil, grated carrot, chopped nuts and grated zest of a half lemon.

4. In another bowl measure the flour, the bicarbonate of soda, the cinnamon, the ginger stir them and bring the two mixtures together.

5. Pour this mixture into the prepared cake pan , smooth the surface and bake in the oven for 75 minutes or until a skewer inserted into the middle comes out clean.

6. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before putting the icing on it.

7. To make the icing, put the cold heavy cream in a mixing bowl. With an electric hand mixer beat the cream. As the cream thickens, add the cream cheese and beat them together in a bowl until combined. Add the vanilla extract or sugar, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. 

8. Spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

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