CAKE WITH DELICACIES

250 g vegetable butter

250 g flour

250 g sugar

5 eggs

1/2 tsp baking soda

250 g delicacies*

In a big bowl mix together (use a mixer) plant butter with sugar until it’s fluffy. Add yolks, one by one and mix until it’s bright and smooth. Add baking soda to flour, sift them and add to the buttery dough. Cut nuts, raisins and almonds* on quite big pieces and mix them with dough. In another bowl whip egg whites into a froth. Add froth into a dough very gentle, slowly and step by step and mix, but don’t use mixer. Fill form with graseproof paper and put the dough into it. Make a cut along in the middle of your cake with oiled knife. Bake it in 180 degrees for about 50 minutes. After this time check out if the cake is ready with a stick. If it’s necessary let it stay longer in the oven for a few minutes.

You can eat your cake after baking but it has the best taste when you wrap it in foil after baking and forget about it for 2 or 3 days :).

* I usually use hazel nuts, almonds, cashew nuts, raisins and dried apricot. You can use also candied fruits or orange zest. I don’t use it because these aren’t my favourite tastes.

RURKI Z KREMEM

3 cup flour

200 g butter

2 eggs

1 egg yolk

250 ml sour cream

pinch of salt

1 tbs watter

1 egg white

granulated sugar

Make a fragile dough quickly  from flour, butter, egg, yolk, cream and salt. Wrap it in foil and put into the fridge for at least 2 hours. Spread a little bit of oil on moulds before first baking. Roll out cold batter until it’s 3-4 mm thick. Cut out 1,5 – 2 cm cm wide stripes. Roll the stripes on moulds and then spread on it egg white mixed with 1 tbs of water and sprinkle them with granulated sugar. Gently push the sugar with your hand to stick it better. Now put them on the baking tray and bake until it’s gold-yellow in 180 C degrees. I can’t tell you how long they have to be in oven because it depends on their size. When they are colder, remove the moulds. Cold tubes fill with any filling or cream. Be careful because they are really fragile.

SPICED ALMOND WAFERS

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

1 1/2 cups packed dark-brown sugar

2 large eggs

2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 cup sliced blanched almonds

Mix together flour, soda and salt in the bowl. Butter and sugar mix until it’s fluffy using mixer on medium speed. Slow down the mixer, add eggs and spices. Divide flour into three ‘pieces’ and add it succesively. Wrap the batter into the foil and let it stay in the fridge for at least one and half our.
Preheat the oven to 400 degrees (F). Roll out the batter and cut out 5cm x 5cm squares. Lay them on the baking tray covered with greaseproof paper. On every cookie lay 3 or 4 almond flakes and gently push them into cookies. Before baking put the baking tray with cookies into the fridge.
When the batter is wrapped in foil it can stay in the fridge even for a few weeks.