Dezerty

In a large bowl, whisk together flour, confectioners’ sugar and salt. Stir in melted butter to combine. Use your hands or the bottom of a measuring cup to press crust into bottom of lined pan in an even layer. Bake until crust starts to dry out and brown at edges, about 15 minutes.

While the crust bakes, prepare the filling: Combine lemon juice with starch. Wipe out bowl used for crust. In it, combine condensed milk, lemon zest and juice, and egg yolks. Whisk until thoroughly combined and homogenous. Filling will resemble pudding.

Once crust is baked, remove from oven but leave oven on. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust)

Pour filling onto hot crust and smooth it in an even layer. Return pan to oven and bake until filling is set around edges but jiggles slightly in center when shaken, 20 minutes more. Remove from oven and let cool 1 hour. Then, transfer pan to refrigerator to chill completely, at least 1 hour.

To serve, grip parchment paper at edges to lift lemon square out of pan. Use a sharp knife to cut even squares. Sift confectioners’ sugar on top and serve chilled.

Prepare the puff pastry - Priprava kupeneho listkoveho cesta
Thaw the puff pastry according to the package directions.
Preheat the oven to 400 degrees F (204.4 degrees C) and cover a baking sheet with parchment paper.
Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about ¼-inch apart.
Cesto sa moze popychat vidlickou a potom napuchne este menej
Cover the pastry with another sheet of parchment paper and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.
Bake for 35-40 minutes. Remove the top baking sheet and the top layer of parchment and bake for another 5-10 minutes, until the pastry is golden brown. (*Please read the note below abotu preventing your puff pastry from burning.) C
Remove from the oven and let cool completely before assembly.

1. In a small dish, stir the gelatin and water together to combine. There should be just enough water to moisten the gelatin, creating a rubbery paste. Set aside.
2. Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk.)
3. Set a 1 or 2 cup (240 - 480ml) heat proof measuring cup next to the stovetop, preferably one with a pourable spout.
4. Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.
5. Pour approximately 1 & ½ cups (360ml) of the hot milk into the glass measuring cup. Slowly pour the hot milk from the measuring cup into the egg yolks, pouring slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (You want to continue to heat the eggs slowly so they won’t scramble.)
6. Cook, stirring constantly, until the custard is thick and begins to boil.
7. As soon as thickens to the consistency of pudding and barely begins to boil, remove from the heat and whisk for about 20 seconds longer. Pour the pastry cream into a bowl.
8. Break the gelatin into small pieces, dropping them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin to melt, then stir until the gelatin is completely incorporated. Stir in the vanilla.
9. Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen for up to 3 months.)
10. Using an electric mixer, whip the heavy cream until stiff peaks form.
11. Remove the cooled pastry cream from the refrigerator and add to the whipped cream. Beat on medium speed with an electric mixer to combine, about 1 minute. The pastry cream is now ready to use in any recipe.

Prepare dough: Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

When dough has doubled in size, turn it out onto a lightly floured surface. Cover it with a kitchen towel or plastic wrap and let it rest for 10 minutes.

Roll dough on a lightly floured surface to a 16x21-inch rectangle.

Prepare filling: Combine brown sugar and cinnamon in a small bowl. Spread softened butter over the dough, then sprinkle cinnamon-sugar mixture evenly over top.

Starting at the longer end, roll up the dough; cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Bake rolls in the preheated oven until golden brown, about 15 minutes.

1
Na cesto oddelíme žĺtky od bielkov. Bielky spolu s kryštálovým cukrom vyšľaháme do pevnej peny. Po jednom pridávame žĺtky a každý dôkladne zapracujeme. Po lyžiciach pridávame studenú vodu. Múku zmiešame s práškom do pečiva a kakaom a po tretinách zľahka zapracujeme do vaječnej hmoty.

2
Plech s rozmermi 30 x 40 cm vystelieme papierom na pečenie a vylejeme naň cesto, dôkladne zarovnáme. Pečieme v rúre vyhriatej na 180 ºC asi 25 minút.

3
Na krém v mlieku rozmiešame žĺtky, pridáme cukor, múku, vanilkový cukor a uvaríme hustý puding. Prikryjeme potravinárskou fóliou a necháme vychladnúť. Zmäknuté maslo vyšľaháme s vanilkovou pastou do peny a po lyžiciach za stáleho šľahania pridávame vychladnutý uvarený puding izbovej teploty.

4
Bielková pena: V horúcom vodnom kúpeli vyšľaháme bielky s cukrom a citrónovou šťavou, ktorú sme vytlačili z jedného citróna na hustú penu.

5
Na žĺtkový krém navrstvíme bielkovú penu a vrch posypeme strúhanou horkou čokoládou.

INGREDIENTS

Chocolate Cake
1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice stir together and let it sit for 5 minutes
1 cup water
2/3 cup vegetable oil
2 cups sugar
2 eggs
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
¾ cup unsweetened cocoa powder

Raspberry Cream Cheese Filling
8 ounces cream cheese
1/2 cup raspberry preserves
1/4 cup sugar

Ganache
½ cup whipping cream
4 ounces semisweet chocolate chips I use Nestle Toll House
8 ounces fresh raspberries for topping

INSTRUCTIONS

Chocolate Cake
Preheat oven to 350º F.
Lightly spray two or three, depending on what look you are going for, 9-inch round cake pans with cooking spray and lightly dust with flour, tapping with a spoon to remove excess; set aside.
In mixing bowl, add buttermilk, water, oil, 2 cups sugar, eggs, baking soda and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps. This batter is runny don’t stress, instead lick the bowl clean.
Pour batter evenly into prepared pan(s).
Bake for 25-30 minutes (3 pans) or 30-35 minutes (2 pans), or until you can lightly touch the center and it springs back. Cool pans on a wire rack for 10-15 minutes, then remove cake and allow to completely cool on the wire rack. Once cooled prepare filling.

Raspberry Cream Cheese Filling
In a mixing bowl beat together cream cheese, raspberry preserves, and remaining 1/4 cup sugar until well combined and thick.
Place one cake layer on a serving plate, I like to use a cake stand.
3 Layer Cake - Evenly spread the 1/2 of the filling on top of the bottom layer, then add the second cake on top. Add the remaining filling and add the last cake on top.
2 Layer Cake - Evenly spread the filling on top of the bottom layer, then add the second cake on top.
Make the ganache.

Ganache
In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Top with fresh raspberries, as many or as little as you would like. Set the cake in the fridge and let it chill for 30 minutes, until cake is set.
You are now ready to serve, enjoy and indulge!

Preheat the oven to 350 F for canned peaches. For fresh peached preheat to 425, bake 15 min, then reduce to 375 for another 45 min.
Grab a 9 inch pie pan, and add in one of the store bought pie crust . Set to the side.
In a large mixing bowl add in the peaches, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Stir until well combined.
Now sprinkle in the all purpose flour, and fold the ingredients until everything is well incorporated.
Toss in the butter, and fold the ingredients.

Next, pour the peach mixture into the pie dish on top of the crust.
Top off with the remaining crust. You can leave the crust whole or do a lattice topping!
Brush the crust with the beaten egg.
Bake the pie in the oven for 50-55 minutes.
Serve with ice cream & enjoy!

Maslo, sol, cukor vymiesat. Pridat vajce, muku s praskom do peciva, a kokos.
Lyzickou kladieme kopceky na plech. Posypat kokosom.
Piect pri 160 stupnok 10 min

Staci z polovicnej davky (robili sme tretinovu, bolo malo)
Nas kokos je uz osladeny, nedavame praskovy cukor
Piect na 400 4 minuty, 350 4 minuty

Vsetko dokopy zmiesat, vyvalkat na cca 2-3mm
Piect 180 stupnov 3 min, potom 150 stupnov 7 min.
Susit minimalne 24h na suchom mieste, nie v kuchyni

V rajnici vyslahat bielka rucnym slahacom. Pridat cukor a slahat na miernom plameni, aby sa sneh neprehrial.
Pridat orechy, premiesat, a nechat vychladnut.
Na plech dat papier, robit rozteky cca 10-12cm dlhe. 1.5-2cm siroke. 3cm od seba.
Pecenie:
180 stupnov - 3 min
150 stupnov - 10 min
Rozteky maju byt blede
Plech do polohy - pod vrchne pohyblive
Mozu sa piect aj niekolko dni pred plnenin, len sa musia uschovat na suchom mieste