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You are currently browsing the category archive for the ‘CAKES’ category. Chocolate Chiffon Cake Light and fluffy chocolate cake made in a Bundt or ring tin. 5 extra-large eggs, separated 1 cup white sugar 1 cup self-raising flour ½ cup sunflower oil 2 tsp baking powder ¾ cup hot water (boiled water, slightly cooled) 1/3 cup cocoa powder Preheat your oven to 170C. Grease a Bundt (ring) tin. Using a large mixing bowl, cream the egg yolks and sugar until light and fluffy. Add the oil and stir to combine. Sift the flour, baking powder and cocoa powder together in a separate bowl. Add the flour mixture and the hot water to the wet ingredients in stages mixing well after each addition. Using an electric beater whip the egg whites stiff until they hold their peaks. Fold the egg whites lightly into cake mixture until just combined. DO NOT OVER STIR as the cake will lose volume and won’t be as light and fluffy. Pour the mixture into the prepared tin. Bake at 170C for 35 minutes. Leave the cake to cool in the tin for 5 minutes before turning it out on a cooling rack to cool completely before decorating. Ganache 200g Cadbury Diary milk chocolate ½ cup fresh cream Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream. Pour this over the cake. Decorate with fresh strawberries and/or chocolate curls. © Cape Malay Cooking – Salwaa Smith FANCIES Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.: Eid, Weddings, Doopmaals, etc… This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into. Ingredients: 1 cup castor sugar 4 eggs 1 cup cooking oil 5 ml vanilla essence 2 1/2 cups cake flour 3 teaspoons baking powder 1/2 cup milk For the coating: 3 tablespoons smooth apricot or strawberry jam 1 cup hot water 1 cup desiccated coconut Whipped fresh cream Fresh fruit of choice, well-drained canned fruit will also work Method: - Preheat oven to 180C. - Grease a 30x20cm baking tin with butter or oil. - Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin, - Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved. - Add vanilla essence. - Add flour and baking powder and mix well. - Stir in milk and mix to combine until the mixture is a smooth dropping consistency. - Pour into prepared tin. - I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles. - Bake for 25 minutes. - To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. - Allow to cool slightly, turn out into a cooling rack to cool down completely. - Remove greaseproof paper. - Cut the cake into squares. To complete the cakes: - Mix the jam and hot water together until the jam has dissolved. - Put the coconut into a little bowl. - Lightly dip the cakes one at a time into the jam water, do not drench. - Roll the cakes in the coconut to cover completely. - Using a piping bag , pipe a border or cover the top of the cakes with whipped cream. - Decorate with fresh or drained canned fruit. How To Make Fancies Step-by-Step Tutorial Here is a wonderfully simple recipe for an eggless chocolate cake. It’s deliciously moist and very chocolaty. Eggless Chocolate Cake Ingredients: 750ml (3cups) cake flour 500ml (2cups) sugar 4 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 125ml (1/2 cup) cocoa powder 500ml hot water 190ml (3/4 cup) oil 1 teaspoon vanilla essence 4 tablespoons vinegar ICING: 125g butter 375ml icing sugar 15-30ml cocoa powder a few drops vanilla essence Method: Preheat oven to 180C Grease 2 x 23cm cake pans Place the dry ingredients in a mixing bowl. Combine the rest of the ingredients and pour over dry ingredients. Mix well and divide into pans. Bake for +/- 20 minutes. Remove from oven and allow to cool in baking pans for 5 – 10 minutes. Remove from baking pans and cool completely on wire rack. Spread the top of one round with icing and sandwich together, spreading the rest of the icing around the sides and on top. Decorate as desired. Or top with whipped cream. Absolute delicious to enjoy plain without any adornment!! This remains a firm favourite with my kids. We have it at least twice a month and they never get tired of eating it! We love it with vanilla ice cream or whipped fresh cream. ROCKY ROAD BROWNIE BARS Makes about 2 Ingredients 2 cups of chocolate chips 1 1/4 cups of cake flour 2 tablespoons of cocoa powder 1 ½ teapoon of baking powder ¾ cup of sugar 1 1/4 cup of soft brown sugar 6 tablespoon of unsalted butter, at room temperature 1 teaspoon of vanilla essence 2 eggs 2 cups of mini marshmallows 1 ½ cups of walnuts, coarsely chopped Method: Preheat your oven to 180C. Spray a 13x9inch baking pan with non stick cooking spray and lay the bottom with parchment paper. Add 1 cup of the chocolate chips in a small bowl and melt in the microwave and set aside. In a large bowl, cream together the butter, granulated sugar and brown sugar, add the eggs and vanilla and mix until combined. Add in the melted chocolate and beat until smooth. Beat in the dry flour mixture and spread this mixture evenly in the prepared pan. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out slightly sticky. Remove from the oven and sprinkle evenly with the marshmallows, remaining chocolate chips and walnuts. Return to oven for 2 minutes or until the marshmallows begin to melt. Variation: Substitute the vanilla essence with peppermint essence and sprinkle peppermint crisp chocolate over instead of the chocolate chips for a pepperminty flavour. Let them cool for about 30 minutes and cut into bars. Cocktail Fruit Cake Ingredients: 2 cups (500ml) selfraising flour 1 cup (250ml) sugar 2 eggs 2 teaspoons bicarbonate of soda Pinch salt 1 tin (410g) fruit cocktail Method: Preheat oven at 170C. Beat eggs and sugar well. Add the dry ingredients and fruit including juice. Mix until combined. Pour into greased dish and bake in preheated oven for ¾ hour or until a skewer inserted comes out clean. Sauce: 1 small tin evaporated milk ½ cup desiccated coconut ½ cup sugar 3 tablespoons butter. Add the ingredients for the sauce into a small saucepan. Boil for 5 minutes. Pour over hot cake. Cut into squares and enjoy warm or cold, on its own or with whipped cream. This slideshow requires JavaScript. - 250g cake flour - 3 teaspoons baking powder - 200g caster sugar - 125ml milk - 125ml orange juice - 125ml vegetable oil - 3 eggs, beaten - 1 ½ teaspoons grated orange zest - 6 tablespoons butter, softened - 250g icing sugar - 2 tablespoons orange juice - 1 teaspoon vanilla extract - 1 teaspoon grated orange zest - Preheat oven to 180C. - Grease and flour two 20cm round cake tins. - In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1½ teaspoons orange zest. Set aside. - Sift flour and baking powder into a large bowl. - Mix in sugar. - Make a well in the centre and pour in the milk mixture. - Stir until thoroughly combined. - Divide cake mixture between the two prepared tins. - Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. - Allow to cool. - Cream butter until smooth. - Gradually beat in icing sugar. - Beat until light and fluffy. - Beat in 2 tablespoons orange juice to bring to spreading consistency. - Stir in vanilla and 1 teaspoon orange zest. - Spread over cooled cakes. This slideshow requires JavaScript. DATE TRUFFELS Ingredients: 250g dates (pitted) 1 packet Tennis or Marie biscuits 110g butter or margarine 2.5ml vanilla essence 90ml sugar 1 egg, beaten Desiccated coconut METHOD: Chop the dates ensuring no pits remain. Crush the biscuits. Combine the dates, butter, vanilla essence and sugar in a small pot. Cook over low heat until well mixed and soft. Allow to cool slightly, add the beaten egg and crushed biscuits and mix well. Shape into small balls by hand and roll in the coconut. Store in the fridge. This remains a firm favourite with my kids. We have it at least twice a month and they never get tired of eating it! We love it with vanilla ice cream or whipped fresh cream. ROCKY ROAD BROWNIE BARS Makes about 2 Ingredients 2 cups of chocolate chips 1 1/4 cups of cake flour 2 tablespoons of cocoa powder 1 ½ teapoon of baking powder ¾ cup of sugar 1 1/4 cup of soft brown sugar 6 tablespoon of unsalted butter, at room temperature 1 teaspoon of vanilla essence 2 eggs 2 cups of mini marshmallows 1 ½ cups of walnuts, coarsely chopped Method: Preheat your oven to 180C. Spray a 13x9inch baking pan with non stick cooking spray and lay the bottom with parchment paper. Add 1 cup of the chocolate chips in a small bowl and melt in the microwave and set aside. In a large bowl, cream together the butter, granulated sugar and brown sugar, add the eggs and vanilla and mix until combined. Add in the melted chocolate and beat until smooth. Beat in the dry flour mixture and spread this mixture evenly in the prepared pan. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out slightly sticky. Remove from the oven and sprinkle evenly with the marshmallows, remaining chocolate chips and walnuts. Return to oven for 2 minutes or until the marshmallows begin to melt. Variation: Substitute the vanilla essence with peppermint essence and sprinkle peppermint crisp chocolate over instead of the chocolate chips for a pepperminty flavour. Let them cool for about 30 minutes and cut into bars. This delicious cake is rich and full of flavours. Perfect snack or afternoon treat! Ingredients Serves: 12 250g cake (plain) flour 3 teaspoons baking powder 200g caster sugar 125ml milk 125ml orange juice 125ml vegetable oil 3 eggs, beaten 1 ½ teaspoons grated orange zest Orange butter icing: 6 tablespoons butter, softened 250g icing sugar 2 tablespoons orange juice 1 teaspoon vanilla extract 1 teaspoon grated orange zest Method: Preheat oven to 180C. Grease and flour two 20cm round cake tins. In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1½ teaspoons orange zest. Set aside. Sift flour and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined. Divide cake mixture between the two prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool. To make Orange Butter Icing: Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest. Spread over cooled cakes. ENJOY!! COOK’s TIP FOR BAKING A PERFECT CAKE: When making a cake it is important to follow the recipe exactly. If you try to skip a step you may have less than desirable results. Skip the sifting step and your flour will be heavier than it should, creating a heavy, dry cake. Over-mix and your cake will be tough and chewy, more like a good bread. First, use the right ingredients and measure carefully. Beat the liquid ingredients well before combining with the dry ingredients. Once the dry ingredients are added, the cake should be stirred gently, unless the directions tell you otherwise. If your cake is course and dry, or has tunnels, you have probably over-mixed. Preheat the oven as directed. Starting in a cold oven, or too hot an oven will affect the rising and browning of the cake. A cake started in a cool oven will not allow the cake to rise sufficiently before the crust forms and the cake may fall. Too hot an oven may cause a crack to develop, and the crust to harden and overbrown. The cake should be placed in the center of the oven for best heat distribution. Be aware of your oven, if there are hot spots in your oven you may need to adjust. The cake is done when it is lightly browned and it springs back when lightly pressed with the fingertip in the center or when a toothpick inserted into the center comes out clean and dry. The cake will have begun to shrink away from the sides of the pan. Ensure your ingredients are room temperature before starting your cake. Banana Loaf Ingredients: 125g butter Extra butter for greasing the tins 1 cup sugar 3 eggs 1 cup milk 1 teaspoon bicarbonate of soda 500g selfraising flour 4 bananas, mashed Method: Preheat oven to 180C. Grease 1 large loaf tin or 2 small loaf tins with the extra butter. In a mixing bowl cream together butter, sugar and eggs. Mix in mashed bananas. Add flour, bicarb and milk and mix to a thick batter. Pour into the prepared tins. Bake in preheated oven for 30 – 40 minutes. To test if the cake is done insert a skewer in the middle of the cake, if it comes out dry the cake is done. CHOCOLATE CAKE Quick and economical to make!! These ingredients makes a 20cm round cake. For a larger or square cake double the amounts and adjust your baking time accordingly. Ingredients: 3 eggs separated (use the yolk) 3/4 cup sugar 1/2 cup water 1/2 cup oil Mix the above ingredients well. ADD 3 teaspoons baking powder 1/4 cup cocoa 1 teaspoon cinnamon 1 cup flour Whip egg whites until stiff. Fold into cake mixture. Divide into 2 well greased round (20cm) baking tins and bake in a preheated oven at 180C for approx 15-20 minutes. Decorate with cream, butter cream, icing sugar…. CARROT CAKE Ingredients: 300g cake flour 2 teaspoons ground cinnamon 1 teaspoon baking powder ½ teaspoon bicarbonate of soda 200g soft brown sugar 4 eggs 250ml oil 1 orange, zested 1 lemon, zested 200g carrots, finely grated 150g walnuts, chopped 227g tin pineapple pieces, well drained and chopped (optional) FOR THE CREAM CHEESE FROSTING 125g unsalted butter at room temperature 50g icing sugar 250g cream cheese Method: Heat the oven to 170C/fan. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 45 minutes or until a skewer comes out clean. Cool. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Decorate with walnuts (optional)
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Pečena prasetina Za 4 osobe potrebno je: 1,2 kg prasećeg karea (najmanje 8 rebara), 1 kg crvenog krompira, 8 čena belog luka, 2 grančice timijana, 2 lovorova lista, maslinovo ulje, so i biber. Priprema: Zagrejte rernu na 180 stepeni. Oštrim nožem zasecite kožicu presećeg mesa duž rebara, posolite i pobiberite sa svih strana. Operite i obrišite krompir. Oljuštite samo spoljnu opnu belog luka. Podmažite pleh, stavite meso tako da koža bude na dnu, okolo rasporedite krompir, dodajte beli luk, timijan i lovorov list i zalijte uljem. Pecite na srednjoj visini rerne 20 minuta, pa prelijte krompir sa 2 dl vode i pecite još 20 minuta. Potom okrenite meso, viljuškom izbockajte kožu da bi mast iscurila. Ako je potrebno, dolijte još vode i ostavite da se peče još 60 do 70 minuta. Kad isključite rernu i ostavite meso da odstoji još 15 minuta, zatim za isecite i poslužite dok je vruće. Ako želite da kožica bude karamelizirana, premažite je medom prilikom okretanja mesa. Paprike punjene pasuljem Potrebno je: 500 g pasulja, 4 glavice crnog luka, 8 kiselih paprika babura iz turšije, biber, ulje, so Priprema: Pasulj skuvajte sa nasečenim crnim lukom i ocedite. Sve sameljite, dolijte ulje i biber po ukusu. Tom smesom punite babure iz turšije. Preostali pasulj stavite na dno pekača, a preko njega poređajte paprike i kratko zapecite u rerni. Predlog za ručak: Carska rebarca Potrebno je: 1 kg mesnatih svinjskih rebarca, 2 čena belog luka, 2 kašike ulja, 1 kašika meda, 1 kašičica sirćeta, 1 kašika vuster sosa, 1 kašika soja sosa, 1 kašika čili sosa, biber, so Priprema: Rebarca preliti uljem i posuti pasiranim belim lukom, a potom uviti u foliju i poslagati u tepsiju. Peći u rerni zagrejanoj na 200°C oko 90 min. Potom rebarca raspakovati i iseći na manje komade, a saft od pečenja sipati u odvojenu posudu. U saft dodati med, sirće, vuster, čili i soja sos. Začiniti po ukusu pa sve zajedno prokuvati. Dobijenim umakom premazati rebarca pa ih propržiti na roštilju ili vrelom tiganju da blago porumene.Izvor Najbolja Snikers torta Potrebno je: za fil: 60g gustina, 200g šećera, prstohvat soli, 1,5l mleka, 1 kašičica ekstrakta od vanile ili 1 vanilin šećer, 100g čokolade za kuvanje, 100g kikiriki maslac, 500g keksa karamel: 200g šećera, 6 kašike vode, 4 kašike maslaca, 50ml vrhnja za šlag, 100g čokolade, 1dl slatke pavlake Priprema: U lonac debljeg dna kuvati mleko. U posebnoj posudi pomešajte gustin, šećer i so sa 1dl mleka koji oduzmite od količine koju ste stavili da kuvate. Dobro promešajte i nastavite kuvati dok se ne počne zgušnjavati.Tada fil sklonite sa ringle i podelite na dva dela. U jedan dodajte čokoladu za kuvanje, u drugi kikiriki maslac. Ohladite fil. Skuvajte karamel tako da u posudu debljeg dna ulijete vodu i šećer, kratko promešajte na laganoj vatri i ostavite da se šećer otopi. Kada se otopi pojačajte toplotu, nemojte više mešati!, pustite da šećer posmedji. Tada pažljivo dodajte slatku pavlaku, dobro promešajte da se ujednači pa sklonite sa ringle i pomešajte maslac. Dobro promešajte i ostavite da se ohladi.Na prikladnoj podlozi složite keks (4x4), pa ih premažite čokoladnom filom, prekrijte drugim slojem keksa pa premažite kikiriki kremom i tako dok ne potrošite sav materijal. Zadnji sloj keksa premažite ohladjenim karamelom i prelijte glazurom koju prirpemite tako što čokoladu otopite u slatkoj pavlaci . Ostavite da se ohladi preko noći. Ukusan desert od starog hleba Potrebno je: 6 kriški starog hleba, 2 kašike otopljenog maslaca, 50 grama suvog grožđa, 4 jaja, 400 ml mleka, 100 g šećera, 1 kašičica mlevenog cimeta, 1 kašika ekstrakta vanile Priprema: Zagrejte šporet na 175 stepeni. Hleb star jedan dan iscepkajte na manje komade i stavite u pleh za pečenje. Preko hleba prelijte otopljeni maslac i suvo grožđe. U posudi pomešajte jaja, mleko, šećer, cimet i vanilu dok se ne sjedine svi sastojci. Prelijte smesu preko hleba. Hleb pređite viljuškom tako da bude u potpunosti prekriven smesom. Stavite da se peče u prethodno zagrejanu pećnicu oko 45 minuta. Ljuti Gulaš Potrebno je: 500 g junetine, 1 veća glavica crnog luka, ½ šargarepe, 1 manji celer, 300 g bukovača, 1 kašičica začinske paprike, 3 čena belog luka 1 kašičica ljutog čili sosa, 1 l mesnog bujona, 3 lovorova lista, ½ kašičice bibera, So, Ulje, 3 kašike gustina Priprema: Crni luk i beli luk isckajte, a zatim propržite na malo ulja. Kada luk smekša, dodajte mu renadnu šargarepu i celer i seckane bukovače. Začinite po ukusu, poklopite i ostavite da se sve krčka kako bi se arome fino sjedinile.Seckanu junetinu i dobro promešajte, pa začinite lovorovim listom. Kada meso bude sasvim gotovo, u jelo umešajte gustin koji ste prethodno razmutii sa malo vode. Ostaviti da se krčaka još par minuta, pa skloniti sa ringle. Gibanica da vam pamet stane! Potrebno je: 5 jaja, 500 g sira, 500 g tankih kora, 150 ml kisele vode, 1/2 kesice praška za pecivo, 3 kašike kajmaka, 1 kašičica soli Priprema: Umutiti jaja sa kiselom vodom, praškom za pecivo, soli, sirom i kajmakom. Podmazati pleh pa na njega postaviti dve tanke kore. Zatim po dve tri kore gužvati, umakati u smesu sa jajima i slagati u pleh dok se ne utroše svi sastojci. Na kraju, gibanicu prekriti sa dve preostale kore i staviti da se peče u zagrejanoj rerni na 200 stepeni oko pola sata. Šareni zebra rolat Potrebno je: 5 osrednjih jaja, 160 g šećera, 100 g brašna, 1 prepuna kašika kakaoa, 8 velikih kašika vode, 2 kašike ulja, prstohvat soli. Za premaz rolata: 350 g jagoda, 100 g šećera Za fil: 100 g krem sir, 125 g ricota sir, 250 ml slatke pavlake, 5 - 6 većih zrelih jagoda Za dekoraciju: slatka pavlaka, voće po izboru Priprema: Razdvojiti belanca od zumanca,i umutiti belanca sa prstohvatom soli da malo postanu čvrsta, ali ne i prečvrsta, dodavati po malo šećera, dok ne utrošite 100 g i mutiti dok ne dobijete čvrstru i sjajnu smesu. Ostaviti ih sa strane.U veću zdelu staviti žumanca i mutiti ih sa 60 g šećera dok ne dobijete gustu i svetlu smesu, dodati dve kašike ulja i 6 kašika vode i sve sjediniti zajedno.Dodavati belanca po malo i sa žicom za mućenje, sjediniti ih sa umućenim žumancima. Čokoladni čizkejk Potrebno je: 200g putera, 250g brašna, 225g šećera, 2 vanilin šećera, 4 jaja, 3 kašike kakaa, 750g posnog sira, puding od vanile, so Priprema: Za testo stavite u posudu za mućenje 100 g putera isečenog na listiće, brašno, 75 g šećera, vanilin šećer, jaje, prstohvat soli i kašiku kakaa. Prvo izmešajte sastojke mikserom i to spiralnim nastavcima, a potom na brzinu rukama do kraja umesite testo. Obmotajte ga streč folijom i ostavite na 30 minuta u frižideru. Ohlađeno testo razvaljajte na pobrašnjenoj podlozi, položite u namašceni kalup za torte (ø 26 cm), malo podignite ivice pa dno izbockajte viljuškom. Rernu zagrejte na 180 stepeni.Uzmite preostala jaja i odvojte belanca od žumanaca. Penasto imutite preostali puter, šecer i vanilin šecer. U tu smesu umiksujte žumanca (jedno po jedno), a zatim sir i puding u prahu. Izmiksujte belanca u čvrst sneg sa prstohvatom soli, istresite ga na krem pa umešajte lopaticom ili varjačom. Dodajte ostatak kakaa i dobro izmešajte. Stavite u rernu i pecite 65 minuta. Sočne kocke Potrebno je: za koru: 200 g brašna bez glutena, kesica praška za pecivo, 2 kašike biljnog ulja, 50 ml mleka, 120 g šećera, 4 jaja, kesica vanilin šećera i 4 kašike kakao praha. za fil: 450 ml slatke pavlake, 2 kesice šlag fiksa, kesica vanilin šećera, 200 g džema od višanja, 200 g višanja (smrznutih ili iz kompota) i čokolada za posipanje. Priprema: Sve sastojke za koru stavite u posudu, dobro izmiksajte, testo sipajte u nauljen pleh i pecite u rerni na 175 stepeni oko 15 minuta. U medjuvremenu, umutite čvrst šlag od slatke pavlake, šlag fiksa i vanilin šećera, a zatim ohladite u frižideru. Džem od višanja zagrejte na umerenoj temperaturi, prelijte ohladjenu koru, rasporedite višnje, premažite šlagom, ukrasite rendanom čokoladom i isecite na kocke. Voćna pita Potrebno je: kore za pitu 1/2kg, visnje bez koscica 1/2kg, jabuke, kruske, sljive po 200gr, šećer 200gr, brašno 300g, voda 300ml, prašak za pecivo 1kašičica, ulje 150ml, griz 3 kašike, cimet 1 kašičica, karanfilić 1/2 kašičice. Priprema: Višnje malo ocediti pa izmešati sa grizom, jabuke, šljive i kruške iseckati i pomešati sa cimetom i karanfilićem.Brašno, vodu i pecivo sjediniti posebno. Redjati: jednu koru pa premazati sa 2-3 kašike mase od brašna preliti sa malo ulja pa staviti drugu koru posuti šećerom ponovo sipati smesu od brašna i na jednom kraju staviti voće , urolati koru.Uraditi tako sa svim korama.Peći na 180c oko 20 min.Pečene poseceriti sačekati (ako izdržite) da se ohladi pa seći. Krem sa kupinama Potrebno je za 4 osobe: 400 g kupina, 5 listova crvenog želatina, sok i rendana kora od limete, 100 g šećera, 150 ml slatke pavlake, 2 belanceta i nekoliko kolutova limete i kupina za ukrašavanje. Priprema: Listove želatina omekšajte u hladnoj vodi. Kupine operite, ocedite (neliko komada ostavite za ukrašavanje) i skuvajte sa šećerom, tri kašike vode i sokom od limete, na umerenoj temperaturi oko osam minuta, povremeno promešajte. Sklonite s ringle, malo ohladite i ispasirajte kroz cediljku. Oceđene listove želatina dodajte u voćni pire, zagrejte na laganoj vatri, promešajte i ostavite u frižideru 90 minuta, dok ne počne da se zgušnjava. Za to vreme, izmiksajte slatku pavlaku i rendanu koru od limete. Umutite čvrst sneg od belanaca, sjedinite sa šlagom od slatke pavlake i pažljivo umešajte u krem od kupina. Sipajte u plastične kalupe, prekrijte plastičnom folijom i ohladite još tri sata. Ledeni krem ukrasite kolutovima limete, kupinama i servirajte.