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Sacher Cake I love Sacher cake and I don't make it very often, because I don't have a lot of time. But when I make it according to my grandmother's recipe, it always turns out delicious and juicy, and it's a real pleasure to consume it, not to mention the other members of my family. In order for the cake to be as successful as mine, follow the steps and read the notes👇 at the bottom of the text so that you will enjoy every bite. Follow recipe. Ingredients : mold 20 cm 3 layer 22-24 cm 2 layer, simple, total time: 60 min. Chocolate Base : 125 g of dark chocolate of excellent quality 110 g of butter 150 g of granulated sugar 5 eggs 110 g / type 00 flour 30 g of powdered sugar 1 pinch of salt To Fill and Cover : 300 g of apricot jam Glaze Ganache : 270 g of excellent quality dark chocolate 190 g of fresh liquid cream Preparation : Prepare all the ingredients as described above. Separate the yolks from the whites. Crust : Beat the egg whites until foamy and gradually add sugar until you get solid snow. Meanwhile, melt the chocolate in a steamer until smooth and lump-free. Once melted, leave to cool, stirring constantly. Separately, beat the powdered sugar with the butter until you get a very soft cream. Slowly beat in the egg yolks until you have a soft and smooth cream on medium speed. Finally, add the cooled melted chocolate, mixing well with a whisk. Then add the egg white mixture to the chocolate, this time mixing with a spatula from the bottom up, finally add the flour, always mixing gently from the bottom up. The Sacher cake dough will be very soft and fluffy, but dense. Transfer to a pre-greased and floured mold. Bake at 180 °C for about 30-35 minutes. Control the biscuit with a toothpick, the toothpick must be dry. Some cracked crust will form on the surface, this is normal. Flat surface trick. Remove the base from the oven, let it cool for 10 minutes. Then open the cake circle and turn it upside down on the base, whether it's a cutting board or a plate, and leave it like that for about 30 minutes. This step allows you to have a flat Sacher cake to write on with no bumps! Filling : Use only apricot jam for the filling. It is important that when you have finished the sponge cake, let it cool completely, then cut the same sponge into two or three parts, depending on which mold you used. if you use a 20 cm mold, you will have 3 equal sponges, if you used a 22–24 mold, then you will have 2 of the same biscuit. Spread at least 2 full spoons of apricot jam on each layer. Also cover the surface of the Sacher and the sides of the cake with jam in a thin layer. Glaze Ganasce : Heat the cream in a pan and let it boil, turn off the heat, add finely chopped chocolate and mix with a whisk. In a few seconds, the glaze is ready. Let cool for 5 minutes, stirring constantly. The glaze must be runny, but not too runny! Pour 3-4 spoons of frosting onto the cake, placed on a wire rack lined with parchment paper. Use a cake knife to spread the frosting over the top and sides, evening out any indentations and inaccuracies. When the cake is well filled, pour the rest of the chocolate on the cake, this time without the knife, to let the frosting slide over the surface and sides. Lift the cake with a long knife or spatula, transfer it to a decorative plate. Decorations : Put the icing that fell on the baking paper into a cake syringe in which you have inserted a smaller nozzle cone, and write sacher in the center of the cake with your free hand. Let cool at room temperature for a few hours, then transfer the cake to the refrigerator to cool. Buon appetito! NOTE : The first mistake you should not make: is cutting the cake when it is warm! In this case, the bases will crumble and crack. The cake must be cut cold. It's better the next day. It is better to wrap it in cling film after 2 hours from the oven and leave it at room temperature overnight. You can choose to cut the base in half or in half, getting 3 discs. Of course, to cut into 3 you have to use a 20 cm mold! if you used a 22 or 24 pan, the cake will be thinner, and you can only cut it in 2! So if you want multi-layered, pay attention to the mold you use! Spread at least 2 tablespoons of apricot jam on each layer. Use the most perfect base as a finishing surface! Avoid adding pieces with a cracked surface on top! Also cover the surface of the Sacher and the sides of the cake with jam! Store the rest of the dessert in the refrigerator for up to 3 days, covered. You can pack it in special boxes wrapped in aluminum foil, sealed for up to 3 months. #Sacher #xake #dessert #recipe #food #delicious #chocolate #apricot #jam #easy #delicious #foodie #foodblogger #blog #holiday #Christmas #coffeetimelena #cofffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Shortbread Biscuits with Figs and Jam A wonderful Italian shortcrust pastry shortbread biscuits with figs cream filling and jam. It is easy to prepare and there is no waiting. You have to try them, they are very tasty! Follow recipe. Ingredients : simple, total time: 50 min. 320 g flour 00 100 g granulated sugar 8 g baking powder 60 g sunflower oil 1 whole egg 1 egg white 1 pod of vanilla flavoring 1 lemon peel/ grated 1 egg yolk apricot jam or figs jam Preparation : In a bowl, beat the whole egg, 1 egg white, sugar, oil, vanilla flavoring and grated lemon peel, combine everything well with a mixer or hand beater, until you get a uniform mixture. After that, gradually add sifted flour with baking powder. Knead the dough by hand on a lightly floured work surface, mix well. The dough should be smooth and leave a fingerprint. Make a ball and roll out the dough to a thickness of 3 mm. Use round cookie cutters to take out a 4 cm diameter form. Fill with a small spoonful of jam or fig filling. Brush the edges with a damp brush, then add the second round of biscuits and join the edges by gently tapping. Place on baking paper in an oven tray. Bake at 170/180 °C, about 20/15 min. Cool the biscuits, then sprinkle with powdered sugar. Buon appetito! NOTE : With a round firm and joining the second biscuit, you will have fewer biscuits. You can make it simpler to just fill and fold and get a crescent shape. That way you will have more biscuits. In my opinion, it is tastiest with fig filling. If you have fresh figs, wash them well, dry them, chopped them and pour in a pan, with the addition of honey to taste, cook until it thickens about 20 minutes, then blend it. Look here recipe. You can add ground walnuts mixed with vanilla sugar, it's all a matter of taste. Keep the biscuits in an airtight box with a lid. #shortbread #cookies #with #figs #and #jam #dessert #cookies #italian #italianfood #delicious #simple #recipe #easy #food #foodlover #foodblogger #foodporn #foodies #cake #foodstagram #dessertlovers #blog #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Svrljiški Belmuž Svrljiški belmuž is a traditional dish originating from the mountainous regions of the southeastern part of Serbia, which is on the list of the intangible cultural heritage of Serbia. This dish is representative from Negotin to Svrljig and Pirot. Belmuž is traditionally made from young sheep's and cow's cheese and corn flour . This dish was mainly prepared by the male population, in bigger cauldrons because it needed more power, which is why it got the name Belmuž. It is being prepared before Djurdjevdan and other Serbian celebrations. This is shepherd's food even today in the eastern and southern part of Serbia. The dish is extremely healthy and is in the third place on the gastronomic platform. In addition to being delicious, it is also an economical dish. It is served with scones and sour milk. Follow recipe. Ingredients : simple, total time: 2-4 serving 1 kg young cow's cheese or sheep's cheese/ not older than 2 days 0.5 ml salt/ or to taste small bowl of corn flour / or wheat flour — as needed Preparation : Take a 1 kg of young cow's or sheep's cheese, stir constantly over low moderate heat until it becomes mushy, add salt — (if the cheese is salty, be careful not to oversale it), stir constantly, until you get liquid coexistence. Then, gradually add flour until you get the desired consistency and constantly stir about 10 minutes on low to moderate heat. Belmuž must be stretchy, but not too much dense. Turn off the heat and serve immediately with bread and sour milk. Buon appetito! NOTE : When making Belmuž, it is important not to use old cheese, but to make it young, no more than two days. There is no exact measure of flour, but it must be added gradually until the desired thickness. #svrljiški #belmuž #food #breakfast #dinner #healthy #food #maindish #blog #cheese #cornflour #foodies #meal #foodlobver #foodblogger #delicious #healthyfood #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

< Back Desert Wildlife Conservation This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. You can create as many collections as you need. Your collection is already set up for you with fields and content. Add your own, or import content from a CSV file. Add fields for any type of content you want to display, such as rich text, images, videos and more. You can also collect and store information from your site visitors using input elements like custom forms and fields. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Preview your site to check that all your elements are displaying content from the right collection fields. Power in Numbers 30 Programs 50 Locations 200 Volunteers Project Gallery Previous Next

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My Personal Blog Gallery On this page, there will be pictures of my travels through some countries, as well as photos of famous and delicious traditional dishes from various countries. Interesting pictures of famous cities, mountains, and lakes and in short my travels as well as my friends. Vision I believe that through these photos of mine you will feel as if you are in the same place. In order to achieve that, I will introduce you in more detail and evoke these images.