Bakers at Bundy
April 1, 2020
Looking for a new recipe to try while you have extra time at home? Check out the favorites of some of our employees!
Made-from-Scratch Vanilla Cake
By Tatiana Virban
- Flour – 200 grams
- Sugar- 200 grams
- Eggs – 6 (room temperature)
- Oils – 3 spoons
- Vanilla paste or vanilla essence – 1 spoon
- A pinch of salt
- Place the eggs in a mixing bowl, then add the salt and start mixing, gradually adding sugar. Continue mixing until the eggs volume has tripled. When the eggs are ready (it should look like a thick cream), add the oil and vanilla paste/vanilla essence and mix carefully.
- Next, gradually add the sifted flour and mix with a spatula from bottom to top for incorporation.
- Pour mixture into a round 9-inch cake pan that has been coated with flour or baking paper.
- Place the pan in the preheated oven at 180°C for about 30 minutes.
Once baked, decorate according to preference. Enjoy!
Red Velvet Mini Cakes
By Claire Bowman
- 175 grams self raising flour
- 125 grams caster sugar
- 150 grams butter or margarine (room temperature)
- 2 large eggs
- 2 tablespoons drinking chocolate
- 4 tablespoons water
- 2 teaspoons red food colouring
- Preheat oven to 180°C . Spray an 8 well mini cake tin with cooking spray.
- Beat butter or margarine and sugar in a bowl until light in colour.
- Add the flour, eggs, drinking chocolate, water, and red colouring. Beat well until mixture resembles a thick batter.
- Divide the mixture between the wells. Bake for 20 minutes until risen and the cakes are springy when pressed gently.
- Cool on a wire tray. When cooled, decorate as desired. Enjoy!
Käsekuchen (German Cheesecake)
By Nuran Gelici
- 150 grams flour (2/3 cup)
- 1/2 teaspoon baking powder
- 75 grams sugar (1/3 cup)
- 1 pack vanilla sugar (1 teaspoon)
- 1 egg
- 75 grams cold butter (1/3 cup)
- 750 grams quark or ricotta (3 cups)
- 150 grams sugar (2/3 cup)
- 3 tablespoons lemon juice
- 50 grams cornstarch (1/4 cup)
- 3 egg yolks
- 3 egg whites
- 250 milliliters heavy cream (1 cup)
- Assortment of berries
- Icing sugar
- Place all ingredients for the dough in a bowl and start kneading. You can use a mixer or do it manually. When the dough is smooth, wrap it in cling film and place it in the refrigerator.
- Next, make the filling. In a small bowl, beat the egg whites until firm.
- In a separate small bowl, whip the cream until firm.
- Add all remaining ingredients of the filling in a large bowl and mix thoroughly. In two parts, slowly fold in the beaten egg whites in order to keep the filling light and airy. Then add in the the whipped cream in the same manner.
- Grease a springform pan (24cm or 10”). Preheat the convection oven at 160°C (320°F).
- Get the dough from the refrigerator and press it into the baking tin. The edges should be approximately 3 cm (1.2 inch).
- Now pour the fluffy filling on top of the dough. Tap the baking tin so that the corners are well filled.
- Bake the cake for 60-70 minutes at 160°C (320°F).
- After baking, turn off the oven and let the cake rest for another 10 minutes with the oven door half open.
- The Käsekuchen is now ready. If preferred, you can decorate it with fresh berries and sprinkle icing sugar on top, making it a great summer treat!
By Paolo Collu
- 150 grams hard flour
- 350 grams all-purpose flour
- 7 1/2 grams salt
- 35 grams granulated sugar
- 275-300 grams water (room temperature)
- 16 grams yeast
- 80 grams sesame seeds
- 2 tablespoons granulated sugar
- 500 grams water (lukewarm)
- In a large bowl, add the room temperature water and yeast and mix with a spoon until the yeast has dissolved. Let the mixture rest for 5-6 minutes until the yeast becomes foamy.
- Add the hard wheat flour, all-purpose flour, salt, and 35 grams of sugar to the bowl. Using the hook attachment on your mixer (if you have one), mix on medium/high. It should take about 7-8 minutes until a soft, elastic dough is formed. The dough will be easy to handle and will start to pull off the bottom of the bowl.
- Grease the interior of a different bowl with oil. Transfer the dough to the bowl and cover with plastic wrap. Allow it to rest for 30 minutes to 1 1/2 hours, until it doubles in size.
- Fill a bowl with the lukewarm water. Add the 2 tablespoons granulated sugar and mix until the sugar dissolves. Place the sesame seeds into a separate bowl.
- Brush some oil onto a clean work surface before setting down the dough. Cut the dough into about 10 pieces (each piece will weigh about 80 grams each).
- Form the dough into smooth balls. Knead each ball by hand into a long roll (like a sausage). Bring the two edges together to form a circle. Try to make them all the same size and shape.
- Dip each bagel into the bowl of water and then into the bowl of sesame seeds.
- Place pieces onto a 35 x 40 cm baking pan that has been lined with parchment paper. Bake for 15-20 minutes or until golden brown.
- Can be served with a variety of ingredients, but I prefer it with tomato prosciutto and cream cheese.
By Cristiana Barca
Prep Time: 15 min; Cook Time: 45 min; Total: 1 hour
- 8 eggs
- 1 cup butter
- 2 cups flour
- 4 cups milk
- 2 tbsp vanilla extract
- Zest from 1 lemon
- 1 1/3 cups sugar
- Confectioners sugar for dusting
- In a small saucepan, melt the butter over low heat. Set aside to cool.
- Separate the egg whites from the yolks and beat the egg whites in a mixer bowl until stiff; set aside.
- In a large bowl, mix the egg yolks with the sugar until homogeneous.
- Add vanilla essence and lemon zest, incorporating well into the mixture.
- Add the melted butter and mix until fully incorporated.
- Add the sifted flour in several small quantities, mixing well after each addition.
- Add the warm milk and mix well to homogenize the mixture.
- Finally, add the whisked egg whites and incorporate well into the mixture. (Note that although it may seem very liquidy at this point – don’t panic – it will solidify during the cooking process. Remember, it’s a smart cake!)
- Line a rectangular baking pan with baking paper and pour in the mixture.
- Bake at 375°F for approximately 45 minutes or until the top is golden brown.
- Remove the cake from the oven and let it cool for about one hour.
- Dust with confectioners sugar, cut into squares, and serve.
Sponge Cake with Bananas and Almonds
By Luis Milla
- 200 grams banana
- 6 eggs
- 150 grams raw almonds
- 75 grams chocolate (85% chopped)
- Combine all ingredients in a large bowl and mix until well combined.
- Preheat the oven to 180°C.
- Pour mixture into a 9-inch round cake pan and bake for 35 minutes.
Cream and Raspberry Pie
By Sonia Parra
- 2 rectangular puff pastry dough
- 500 milliliters whole milk
- 4 XL egg yolks
- 125 grams sugar
- 50 grams cornflour
- Lemon skin
- 1/4 spoon salt
- Powdered sugar
- Cut the two puff pastry doughs into two pieces and place them on a baking tray with heavy objects on top of the pieces to avoid them raising while baking. Bake at 210°F for 12 to 14 minutes.
- Warm the milk in a saucepan along with the lemon skin (do not allow it to come to a boil). Throw off the lemon skin.
- In a medium bowl, whisk together the sugar, cornflour, and salt. Add the egg yolks by whisking them into the dry ingredients. This will form a thick paste.
- Next, slowly pour the hot milk into the egg mixture and whisk continuously to combine.
- Pour the mixture back into the saucepan.
- Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes.
- Once the cream has thickened, remove from heat and allow it to cool.
- Place cream in a container and cover with a piece of plastic wrap pressed right up against the surface of the cream. Place in refrigerator and allow it to thoroughly chill.
- Assemble the pie by placing one sheet of puff pastry on a tray, followed by a layer of pastry cream. Repeat this step until you’ve used all of your puff pastry and cream.
- Garnish with raspberries.
- Sprinkle powdered sugar over the pie.
Fruit Cake/Diplomat Cake
By Georgiana Petcu
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- Vanilla sugar
- Pinch of salt
- 500 ml fresh liquid
- 500 ml milk
- 200 g sugar
- 20 g gelatin
- 5 yellows
- 3 orange
- 2 kiwis
- 2 bananas
- 6 strawberries
- 2 tbsp flour
- 1 canned pineapple with juice
- 1 lemon essence
- Beat the egg whites with a pinch of salt, add the sugar and vanilla sugar and continue to beat until we get a thick and glossy foam.
- When the egg whites are beat we incorporate the yolks and after the sifted flour.
- Mix them all easily with the spatula (not with the mixer).
- Pour the composition in the tray of a 22 cm tray (greased with butter and coated with flour) and bake the dough about 25-30 minutes at 170°C (oven preheated – medium step for gas). It doesn’t have to be very tall because it will only be in two layers.
- After baking, immediately remove from the tray and let it cool.
- Cut it into 2 layers only after it has completely cooled.
- Put the eggs in a metal bowl with the milk and flour , on the steam bath (Bain Marie), and cook the cream until it reaches 85°C (the eggs are boiled at 75°C, so do not eat raw eggs).
- Stir constantly and be careful not to coagulate the eggs.
- The cream should be hot, not boiled! At the first signs of thickening, remove from the steam bath and allow to cool.
- Hydrate the gelatin in very cold water (you can use gelatin sheets) and after it has softened (after about 5 minutes) squeeze it well by hand and add it to the hot cream, which you let cool for 5 minutes and then add the gelatin.
- Let the cream cool and mix in it every 15 minutes, after the gelling stage. It doesn’t have to cool completely, because the gelatin will harden and you can’t mix the vanilla cream with the cream anymore!
- Cooling takes over 30 minutes, so you have time to cut the fruit.
- Whisk the whipped cream, kept in the fridge beforehand.
- Be careful that the whipped cream is very cold and immediately activates the gelatin with vanilla cream and strengthens it. Mix these two parts just before assembling the cake, as follows:
- Choose a suitable platter and a 26 cm cake ring – larger than the tray in which we baked the top.
- The 2 parts are cut equally, we syrup them with orange juice mixed with a bit of rum and juice from the cherry compote, be careful to not reach the edges with the syrup.
- Mix the whipped cream with the vanilla cream, add some fruit that does not stain, the rest will drain well and put them in layers, avoiding the coloring of the cream.
- TIP: If the base of the vanilla cream strengthens before mixing with the whisk, it is enough to reheat it for several minutes in the steam bath, you will see how it becomes liquid.
By Eva Pacheco
- 250 milliliters mild olive oil
- 250 grams sugar
- 250 grams pastry flour
- 2 1/2 teaspoons yeast
- 5 eggs
- Food colors (red, orange, yellow, green, and blue)
- 1 litre liquid cream
- 5 large tablespoons glass sugar
- Round sugar paper with photo of choice
- Preheat oven to 180°C (350°F).
- In a large bowl, beat together oil, sugar, and eggs.
- In a separate bowl, sift the pastry flour and add in the yeast.
- Grease the molds of a mini-round cake pan with individual low-height molds.
- Add the flour/sifted yeast mixture to the oil/sugar/egg mixture with enveloping movements.
- Weigh the dough and divide into separate bowls in 5 equal parts. Add one pinch of the different food coloring to each bowl.
- Bake each cake for 12-15 minutes. Allow the cakes to cool completely.
- Meanwhile, make the filling by mixing the liquid cream with a mixer or by hand at a fast speed. As the cream thickens, add a bit of sugar glass to make the filling more consistent and sweet.
- Assemble the cake on a cake plate by interspersing the cake and filling layers.
- After the cake has been assembled, place the sugar paper with with the printed photo on top of the cake and use some of the leftover filling to place along the outside edge. You will need to do this using a pastry sleeve and mouthpiece.
Mango and Passion Fruit Cake & Passion Fruit Flower Cupcakes
By Jordan Hughes
Passion Fruit Flower Cupcakes
Cupcake Ingredients & Directions:
- 200 grams (7 ounces) unsalted butter
- 200 grams (7 ounces) golden caster sugar
- 4 large eggs, beaten (weigh the eggs to ensure you have the same weight as the butter, sugar, and flour: 220g/7oz)
- 2 teaspoons vanilla extract
- 200 grams (7 ounces) self-raising flour
- 30 grams (1 1/4 ounces) freeze-dried mango powder
- 40 milliliters (1 1/2 fluid ounces) milk
- Preheat the oven to 170°C fan (190°C/375°F/Gas 5). Place 12 cupcake cases in a shallow baking tray.
- Cream the butter and sugar together in a large bowl until pale and fluffy. Add the beaten eggs a little at a time until fully incorporated and then stir in the vanilla extract.
- Sift the flour and mango powder together and fold into the batter with the milk until smooth with a dropping consistency.
- Divide the batter equally between the cupcake cases.
- Bake the cupcakes for 20 minutes or until golden brown.
- Remove from the oven and leave to cool on a wire rack.
Passion Fruit Curd Ingredients & Directions:
- 8 passion fruit (135g/4 1/2oz passion fruit seeds)
- 225 grams (8 ounces) golden caster sugar
- 3 medium eggs and 1 egg yolk
- 90 grams (3 1/4 ounces) unsalted butter – chilled and cut into 1 cm (1/2-inch) cubes
- Juice from 1 lemon
- Cut the passion fruit in half and scoop out all the flesh and seeds. Place in a large saucepan together with the sugar, eggs, butter, and lemon.
- Heat over a medium-low heat, stirring constantly. Do not let the curd boil. As it gradually thickens it will begin to coat the back of a wooden spoon. Remove from the heat and transfer to a clean bowl or jar.
- Store in the refrigerator until needed.
Vanilla Buttercream Ingredients & Directions:
- 250 grams (9 ounces) unsalted butter, softened
- 500 grams (1 pound + 2 ounces) icing sugar
- 2 tablespoons vanilla extract
- 1-2 tablespoons sweetened condensed milk
- Cream the butter and sugar together with the vanilla extract in a large bowl. Add sufficient amount of condensed milk for a semi-soft piping consistency. Divide into bowls and colour each portion as desired.
Cupcake Assembly Directions:
- Use a cupcake corer to remove a plug of cake and spoon 2 very generous teaspoons of passion fruit curd inside each one. Replace the plug of the cake.
- Smear a fine layer of vanilla buttercream over the surface of each cupcake to seal.
- Fill a large piping bag with one colour of buttercream. Fill separate piping bags with other colours if desired.
- Use the piping bag to top cupcakes with buttercream in a swirl-like pattern.
- Refrigerate the cupcakes to firm but serve at room temperature.
Mango and Passion Fruit Cake
- 1 quantity of passion fruit curd (see above)
- 2 quantities of vanilla buttercream (see above)
- Food colouring gels of choice
Cake Ingredients & Directions:
- 275 grams (10 ounces) unsalted butter
- 275 grams (10 ounces) golden caster sugar
- 5 large eggs, beaten (weigh the eggs to ensure you have the same weight as the butter, sugar, and flour: 275g/10oz)
- 3 teaspoons vanilla extract
- 275 grams (10 ounces) self-raising flour
- 40 grams (1 1/2 ounces) freeze-dried mango powder
- 70 milliliters (3 fluid ounces) milk
- Preheat oven to 170°C fan (190°C/375°F/Gas 5). Grease and line the base and sides of three 20 centimeter (8-inch) round, shallow cake tins.
- Using the sponge ingredients, prepare the batter following the instructions shown here.
- Divide the batter equally between the three tins.
- Bake the cakes for 20 minutes until risen and golden. Remove from the oven and leave to cool on a wire rack. Turn out after 10 minutes and leave to cool before wrapping in cling film and chilling before filling.
Cake Assembly Instructions:
- Place the base layer on a cake board, plate, or stand and spread the surface with vanilla buttercream using a palette knife. Create a well in the centre and fill with passion fruit curd. Spread this out to level and place the second layer on top. Repeat with the buttercream and passion fruit curd then apply third layer.
- Spread a generous layer of buttercream over the top and sides and smooth with a palette knife and side smoother.
- Decorate the cake with small swirls.
- Refrigerate the cake to firm, but serve at room temperature.
Romanian Cozonac with Raisins and Cocoa
By Roxana Velcu
- 1 kilogram flour
- 50 grams yeast
- 300 grams sugar
- 2 sachets vanilla sugar
- 500 milliliters milk
- 150 grams melted butter
- 20 milliliters rum essence
- 5 egg yolks
- Peel grated from 1 lemon
- 5 egg whites
- 40 grams cocoa
- 200 grams raisins
- 100 grams powdered sugar
- Lemon juice
- Oil for greasing the worktop
- Warm the milk. Do not let it boil. Once the milk is warm, add the yeast, two teaspoons of sugar, and one teaspoon flour. Mix until a paste forms and leave in a warm place for about 15 minutes, allowing the yeast to grow.
- Next, sift the flour and place in a large bowl.
- In a small bowl, mix the egg yolks with a pinch of salt. Add to the sifted flour.
- Next, add the rum essence and lemon peel into the flour/egg mixture.
- Next, knead the dough. Use the melted butter and knead into the dough until it completely penetrates it.
- After 20 minutes of kneading, let the dough sit for one hour. Be sure to cover with a clean towel and leave it to rise in a warm place (such as a warm oven).
- While the dough is rising, it is time to make the stuffing. Begin by beating together the egg whites with a pinch of salt and a little lemon juice.
- After the egg whites are a bit firm, add the powdered sugar and mix well until the foam does not fall out of the bowl.
- Next, add the cocoa by gently stirring into the egg white mixture with a spatula.
- Add the raisins into the mixture.
- Once the dough is done rising, grease a large bread pan with butter and oil your worktop surface.
- Divide the dough into four equal pieces.
- Add the filling on top of two pieces as evenly as possible without pressing too hard.
- Begin to braid the dough. Braid one plain dough piece with one filled piece. The ends should be folded inside so the filling does not fall out.
- Let the dough sit again for 30 minutes before baking.
- Preheat oven to 160°C. Cover the Cozonac with aluminum foil and bake for 30 minutes.
- Remove the Cozonac from the oven and turn up the temperature to 180°C. Beat one egg and spread the mixture over the dough. Sprinkle with a bit of sugar and place the aluminum foil back on top. Place the Cozonac back into the oven and bake for 20-30 minutes longer.
By Najat Baroudi
- 1 egg
- 1 teaspoon vanilla powder
- Pinch of salt
- 1 1/2 cups + 2 spoonfuls icing sugar
- 1 cup butter, softened
- 2 cups flour
- 1 small jar of cherry jam
- In a large bowl, mix together the egg, vanilla powder, pinch of salt, icing sugar, butter, and flour. After mixing, let them rest for 15 minutes.
- Divide dough into two equal parts. Place half of the dough into a round pie pan.
- Mix the cherry jam with 2 spoonfuls of icing sugar (this makes it easier to spread). Then pour on top of the crust in the pan.
- Place the other half of the crust on top.
- Preheat the oven to 190°C and bake for 20 minutes or until golden brown.
By Thanos Rizoglou
- 600 grams all-purpose flour
- 20 grams baking powder
- 1 teaspoon salt
- 250 grams butter (room temperature)
- 300 grams yogurt
- 2 eggs
- 350 grams cream cheese
- 200 grams feta or mozzarella cheese
- Pinch of black pepper
- Sesame seeds
- In a large bowl and using the dough hook of a mixer, mix together the flour, baking powder, salt, butter, yogurt, and 1 egg. After mixing thoroughly and the dough begins pulling from the bottom of the bowl, place the bowl of dough into the refrigerator for 45 minutes.
- In a large bowl, combine the cream cheese, feta or mozzarella cheese, and black pepper.
- Once the dough has chilled, remove it from the refrigerator. Roll the dough into balls, and then flatten the balls using a rolling pin on a floured surface.
- After flattening, scoop one spoonful of filling onto each piece and roll it up.
- In a small bowl, whisk 1 egg. Use a pastry brush to brush a small amount of egg onto the dough pieces where the sides are joined (this helps hold it together).
- Once all pieces are filled and rolled, place them on a baking tray. Using your pastry brush, brush some of the egg mixture onto the top of each piece and then sprinkle with sesame seeds.
- Preheat the oven to 150°C and bake for approximately 30 minutes.
Easter Ginger Loaf with Cream Cheese Icing
By Claire Mather
Ginger Cake Ingredients:
- 170 grams self-raising flour
- 2 tablespoons chopped glace ginger
- 1 teaspoon ground cinnamon
- 3 teaspoons ground ginger (or more if you prefer)
- 1/2 teaspoon baking powder
- 115 grams brown sugar
- 170 grams butter/margarine
- 3 large eggs
- 2 tablespoons black treacle
Cream Cheese Icing Ingredients:
- 200 grams cream cheese (softened)
- 100 milliliters double cream
- 100 grams icing sugar
- 1 teaspoon cornflour
- Mini eggs for decoration
- Preheat the oven to 180°C and line a loaf tin with baking paper.
- Place the flour and glace ginger in a bowl and coat the glace ginger in the flour, breaking it apart into its individual chopped pieces.
- Add the rest of the cake ingredients to the bowl and mix until well combined.
- Pour into the lined loaf tin and cover with foil. Bake for 30-35 or until cooked through (test with a skewer – if it comes out clean, then the cake is done).
- Once baked, allow the cake to cool and in the meantime, you can make the icing.
- Whip the double cream and in a separate bowl, combine the cream cheese, icing sugar, and cornflour.
- Then add the cream cheese mixture to the double cream and whisk until you get a thick consistency which holds its own shape.
- Put the cream cheese icing on top of the cooled cake and decorate with mini eggs.
Chocolate Cherry Cake
By Tatiana Virban
- 6 eggs, separated
- 6 tablespoons sugar
- 3 tablespoons oil
- 3 tablespoons cocoa
- 6 tablespoons flour
- 1 sachet baking powder
- Essence of rum
- Pinch of salt
- 200 grams dark chocolate
- 300 milliliters whipped cream
- 150 milliliters water
- 300 grams sugar
- 2 tablespoons honey
- 50 grams dark chocolate
- 200 milliliters black cherry juice
- Beat the egg whites with a pinch of salt. When the foam is consistent, add the sugar and mix until it becomes glossy and is well kept by the blades of the mixer.
- Mix the egg yolks with the oil and the essence. Pour over merengue, then put cocoa and flour mixed with baking powder. It is homegenized by mixing slightly with a spatula, with bottom-up movements.
- Preheat oven to 200°C.
- Pour the batter into a 35 cm/11-inch tray coated with baking paper and bake for 25-30 minutes.
- Melt the chocolate over a low heat, along with the whipped cream. Once it is boiling, remove from heat and mix well.
- Allow the mixture to cool completely and then put in the freezer for 1 hour.
- Remove from freezer and beat with the mixer until the cream becomes firm and fluffy.
- Boil water and sugar over low heat. Bring to boiling and let it boil for about 15 minutes.
- Add the honey and boil for another 5 minutes.
- Remove from heat and mix at a high speed, until the mixture starts to thicken and become white. The fondant will begin to harden considerably.
- Add a few tablespoons of black cherry compote and chocolate pieces.
- Place the mixture back into a pot over high heat and mix until it becomes smooth and homogeneous.
- In a large bowl, beat the whipped cream until smooth. Add the cream and continue mixing until it hardens.
- Place the cake on a cake plate and cover it with fondant. Then layer on the syrup.
- Cover with chocolate cream and decorate with whipped cream.
Healthy Easter Bunny Pancakes
By Helen Mather
- 1 ripe banana
- 1 egg (beaten)
- 1/2 teaspoon baking powder
- Handful of oats (optional)
- Scoop of vanilla or chocolate protein powder (optional)
- Yogurt (honey flavoured Greek yogurt was used in this recipe)
- Assortment of berries (frozen or fresh)
- Mash ripe banana until it becomes a thick paste.
- Stir in the beaten egg and baking powder (and optional ingredients if you chose to include them).
- Heat a small non-stick pan over low heat, with about 1/2 teaspoon of vegetable oil.
- Once hot, take 3 flat tablespoons of mixture and place onto the pan, trying to put each tablespoon in the centre of the pancake so that it creates an even circle. This will be the body of the rabbit.
- When the mixture in the pan starts to have little bubbles in it and curls away from the pan the edges, it is ready to flip.
- Allow both sides to become golden brown.
- Repeat the same process for each part of the rabbit (steps 3-6).
- To make 2 rabbits, you will need:
- 2X body = 2 tablespoons of mixture for each
- 2X head = 1 1/2 tablespoons of mixture for each
- 4X feet = 1 tablespoon of mixture for each (tilt the pan to spread the mixture in different directions)
- 4X ears = 1 tablespoon of mixture for each (tilt the pan to spread out the mixture)
- To make 2 rabbits, you will need:
- Assemble the rabbits using the photo shown. Use the yogurt to make the rabbit’s tail. You can also use the yogurt as a “glue” to hold the berries on to the feet.
- Serve hot and enjoy!
Anca's Apple Pie
By Anca Ciaus
Pie Dough Ingredients:
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 1/2 sticks cold butter, cold and cubed
- Ice water as needed
Pie Filling Ingredients:
- 2 1/2 pounds granny smith apples
- 3/4 cup sugar
- 2 tablespoons corn amidon
- 1 teaspoon cinnamon
- 1 egg, beaten
- 1 teaspoon apple essence
- In a medium size bowl, add the flour and salt. Mix with a fork until combined.
- Add in the cubed butter and break up into the flour with a fork. Mixture will still have lumps (about the size of a pea).
- Gradually add the ice water and continue to mix until the dough starts to come together.
- Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate for 20 minutes.
- Peel the apples, then core and slice. Place the apples into a bowl, along with the, sugar, corn amidon, cinnamon, and the apple essence. Mix until well combined and all apples are coated. Refrigerate for 20 minutes.
- Preheat the oven to 200°C.
- On a floured surface, cut the pie dough in half and roll out both halves until round and about 1/8 inch (3 mm) thick. Roll the dough around the rolling pin and unroll into a pie pan, making sure the dough reaches the edge all the way around. Trim off extra if necessary.
- Pour in the apple filling mixture and pat down gently.
- Slice the other dough half into sticks and place in a lattice pattern across the top of the pie.
- Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure that the edges are fully sealed together.
- Brush the top of the pie with the eggwash.
- Bake pie for 50-60 minutes or until the crust is golden brown.
- Cool completely before slicing. Top with ice cream and serve.
Romanian Cozonac with Fineti Cacao Spread, Walnut Kernel and Turkish Delight
By Mariana Gurgu
- 1 kilogram flour
- 500 milliliters warm milk
- 200 grams sugar
- 30 grams fresh yeast
- 150 grams butter
- 5 yolks
- 1 teaspoon vanilla flavor
- Lemon zest
- Organge zest
- 150 grams walnut kernel
- 300 grams Turkish delight
- 400 grams fineti cacao spread
- 1 egg
- 2 tablespoons of sesame
- 2 tablespoons of sugar
- In a bowl, combine the yeast, 1 tablespoon of sugar, and a little warm milk. Mix until the yeast dissolves, then add 2 tablespoons of flour and mix again until all the ingredients are incorporated and a soft dough has formed. Set the dough in a warm place for 15-20 minutes.
- Meanwhile, mix the sugar with the warm milk, vanilla essence, orange zest, and lemon zest until well combined.
- For the following steps, make sure that all ingredients are at room temperature. In a large bowl, combine the flour, the leaven, the egg yolks, and the sugar/milk/essence/zest mixture.
- Start to knead the dough. Add a pinch of salt and butter (bits at a time) and knead well for about 20 minutes.
- Grease the dough with a little oil and cover the bowl with plastic wrap, allow the dough to grow in a warm place for 1 hour, or until it doubles in volume.
- Grease the worktop with a little bit of oil.
- Remove the dough from the bowl and divide the dough into two equal parts.
- One part is divided into three pieces, and the other part is divided into two pieces.
- Tkae one piece out of the three and using some oil, stretch it with your hands, and then add the fineti cacao spread, walnut kernel, and Turkish delight to it.
- Roll up tightly and get three equal rolls for the first cozonac, respectively two rolls for the other one.
- Braid the three rolls and place them in the shape previously greased with oil.
- Braid the second cozonac into two rolls and leave them to grow for 15-20 minutes in a warm place.
- The oven is preheated to 170°C.
- Grease the cozonac with mixed egg and then sprinkle sesame and sugar on top.
- Bake for about 1 hour or until golden brown.
By Dario De Prato
- 700 grams (3 cups) bread flour
- 15 grams (1 tablespoon) fresh yeast
- 2 cups warm water
- 1 cup milk
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- Tomato sauce
- Extra virgin olive oil
- Mozzarella cheese
- “Bloom” the yeast by sprinkling the sugar and yeast in a mix of 1 cup of the warm water and 1 cup of milk.
- In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Add the rest of water. Mix using your hands and knead for 10-15 minutes.
- The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
- Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with textile wrap. Let the dough rise for at least three hours.
- After one hour, knead the dough again and repeat step 4. This time, let the dough rise for two hours.
- Preheat the oven as high as your oven will allow.
- Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
- Place the pizza crust into a pan. Cover with tomato sauce and drizzle with extra virgin olive oil. Bake for 15 minutes, then add mozzarella cheese and origan. Continue baking until the mozzarella is “filante” (stringy).
By Tatiana Virban
- 8 eggs
- 1 liter of milk
- 4 sachets Dr. Oetker gelatin
- 3 tablespoons flour
- 400 grams sugar
- 3 tablespoons grated cocoa
- Essence of rum
- Separate the egg whites from the yolks.
- Beat the egg whites with 200 grams sugar and the yolks with the rest of the sugar.
- Place the milk in a saucepan, along with the gelatin, the flour, and egg yolks beaten with sugar, and mix well.
- Stir continuously until the cream becomes consistent like a pudding.
- Remove from heat and let it cool, then add the beaten egg whites and mix.
- Prepare a high tray coated with foil.
- Divide the composition into 2 equal parts. One part is left white. To the other part, add the cocoa and rum essence.
- Pour the white part into the tray. Slice the fruit and place on top of the white part. Then, add the part with cocoa and rum essence.
- Let cool for 4-5 hours to harden. Decorate as desired.