April

Black and white cheesecake

Ingredients for a 30x24 cm baking tin:
• 2 cups of sugar
• 2 cups of plain flour
• 5 eggs
• 250 g butter or margarine
• 800 g vanilla cream cheese
• 2 tablespoons of cocoa
• 1 teaspoon of baking powder
• 4 tablespoons of potato flour
• a few drops of almond aroma

Preparations

The pastry:
1. Put 125 g of butter/margarine, a cup of sugar and yolks in a big mixing bowl and cream the ingredients.
2. Add the flour, cocoa and the baking powder. Combine the ingredients and knead the pastry so that it resembles a crumble topping.

The cheese:
1. Cream 125 g of butter/margarine with one cup of sugar in another bowl. Add the remaining 3 yolks and the cream cheese. Combine the ingredients and mix them well.
2. Beat the five egg whites stiffly. Add to the cheese mixture .
3. Add the potato flour and the aroma. Mix well.

The final stage:
1. Divide the pastry into two parts. Place one part evenly in a greased baking tin.
2. Pour the cheese mixture over the pastry.
3. Crumble the remaining pastry on top.
4. Bake in a preheated oven (180˚C) for about one hour.
 

Mini Mock - marzipan balls

Ingredients:

MINI MOCK-MARZIPAN BALLS:
half a kilo of potatoes
half a kilo of sugar
a few drops of almond aroma

COATING:
3-4 spoonfulls of cocoa
3-4 spoonfulls of caster sugar

Preparation:
1.Wash and peel the potatoes. Cut the potatoes into halves or quarters and boil them in unsalted water or steam.
 

2.Mash the potatoes.
3.Put the mashed potatoes in a big saucepan. Add the sugar and the almond aroma. Mix and boil over a medium heat.
4.The mixture will become liquid. Boil over a medium heat without a lid on stirring all the time until it solidifies.
5.Put the mixture in the bowl and leave it for 15 – 20 minutes to cool.

 

6.Mix the cocoa and the caster sugar in a soup plate or a bowl.
7.Make small balls from the mixture and coat them in the cocoa with caster sugar.


 

8.The balls can be stored in the fridge for a week or so.

Mazurek - Shortcrust tart pie

Ingredients:
- 400 gram coarse-grained wheat flour
- 200 gram butter or margarine
- 1 cup (250 ml) caster sugar
- 2 egg yolks
- 300 gram sour jam
- a handful of orange peel
- a pinch of vanilla sugar
- butter or margarine for greasing the tin
- 1 egg white, beaten

1. Sift the flour onto a pastry board, add the butter or margarine and sugar. Cut everything with a knife, add the yolks and knead the dough. If it is too dry and cannot be kneaded, add 2 -3 tablespoons of cream.
2. Put the pastry into the fridge for half an hour.
3. Divide the pastry into two parts. Roll out one of them until it is 1/3 cm thick and place on a greased tin. Place a thin roll of pastry along the rim. Place in a hot oven (180 ° C) and bake for twenty minutes. Remove from the oven and leave to cool.
4. Mix the jam with the orange peel and vanilla sugar. Spread a thin layer of the mixture over the baked and cooled pastry. Make thin rolls out of the remaining pastry and place them on top (e.g. as a grid). Spread some beaten egg white over the rolls and bake the cake until the rolls are brown.