What kind of cakes you do ?

Flora205 Warsaw/Poland
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I would like to share with you today the one which is very common in Poland - poppy-seed cake

Ingredients:
1 tin of poppyseed mass
4 eggs
1 vanilla pudding
1 tablespoon of flour
125g of butter
200g of brown sugar
150g of white chocolate
a fistful of chopped hazelnuts
a fistful of raisins

the whole recipe here

Flora205 Warsaw/Poland
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Edited 1 time(s). Last edit at 04/04/2017 12:03AM by Flora205.

Two things in your recipe, Flora, that I'm not familiar with: poppy seed mass and vanilla pudding. Can you please explain what they are.

What kind of cake varieties would you like to know?

haweli Wrote:
-------------------------------------------------------
> What kind of cake varieties would you like to
> know?

your favorite one or.... typical for NZ or..... amazing one or..... divine one or ..... your family recipe or...... I would probably continue and continue for a long time in other words - any idea welcome

Flora205 Warsaw/Poland
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Edited 2 time(s). Last edit at 04/05/2017 10:17PM by Flora205.

Lorna Wrote:
-------------------------------------------------------
> Two things in your recipe, Flora, that I'm not
> familiar with: poppy seed mass and vanilla
> pudding. Can you please explain what they are.

Dear Lorna,

poppy seed mass is a ready-made product which you may buy (at least in Poland) in tin in the supermarket (see attached picture). Our grandmothers use to do it on their own but I have never done that. This mass contains: ground poppy seeds, chopped nuts, raisins, orange zest and honey.

In case you do not have this product in NZ I may try to find and send you a recipe for that.

Vanilla pudding is a powder (see the second picture) which cooked with milk gives the pudding. I hope you may buy it in NZ otherwise it will be difficult to find a recipe for that while in Poland almost every housewife does it using this powder pudding.

I hope I was helpful

Flora205 Warsaw/Poland
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Thank you Flora. The poppy-seed mass I have never seen in our shops but we do have several brands of 'instant pudding' which when mixed with milk make a flavoured, custard-like dessert. I suppose one of those would be a good substitute but I think it would need to be made with less milk than the packet calls for. It wouldn't hold its shape if turned out of a mould as in the picture on the packet you have posted.

Lorna Wrote:
-------------------------------------------------------
> Thank you Flora. The poppy-seed mass I have
> never seen in our shops but we do have several
> brands of 'instant pudding' which when mixed with
> milk make a flavoured, custard-like dessert. I
> suppose one of those would be a good substitute
> but I think it would need to be made with less
> milk than the packet calls for. It wouldn't hold
> its shape if turned out of a mould as in the
> picture on the packet you have posted.

Dear Lorna but you have to remember that making this cake you have to add instant pudding as a powder (not the ready pudding with milk)

Flora205 Warsaw/Poland
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I do love the look and idea of that poppy-seed mass, so went googling and found something similar to what Flora might buy in the tin. Is this it Flora? [www.jennycancook.com] The recipe for the poppy-seed filling is further down. I love the look of that roll as well. Isn't it great having new blood on FL.

Kone Wrote:
-------------------------------------------------------
> I do love the look and idea of that poppy-seed
> mass, so went googling and found something similar
> to what Flora might buy in the tin. Is this it
> Flora?
> <[www.jennycancook.com]
> ll-polish-makowiec/> The recipe for the poppy-seed
> filling is further down. I love the look of that
> roll as well. Isn't it great having new blood on
> FL.

Kone - it is exactly what I meant. The Polish Makowiec (let's try to translate it as the "Polish Poppy-seeder" ) is the most common cake we do in Poland. The shape and the way you see it is done on Jennycancook page is most typical way we have it in Poland. The version I have posted was a kind of free style variation of that cake.

Flora205 Warsaw/Poland
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Edited 2 time(s). Last edit at 04/06/2017 11:30AM by Flora205.

As promised today J1 in "Your favorite dessert" topic I am attaching/posting pictures and recipe for a carrot cake. It is not our common cake but not so seldom on the other hand:

Ingredients:
4 eggs
1 cup of oil
2 cups of flour
2 cups of grated carrot
2 cups of sugar
2 teaspoons of cinammon
2 teaspoons of baking soda
2 teaspoons of baking powder
walnuts, raisins
chocolate icing

the recipe is here

Flora205 Warsaw/Poland
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Flora, when I lived in Germany we often had poppy seed loaf for breakfast. It looked like in the link that Kone posted but it was baked in an oblong tin. It was so good slathered with butter. You have inspired me and now that I've spotted poppy seeds in the bulk bins in my supermarket I will try and make it. I expect it won't taste anything like what I experienced but I'll give it a go.
Also, I remember vanilla pudding which was made by the Dr Oetker company. It was a cooked pudding that did not separate on standing like the instant vanilla pudding you can buy here and that Lorna mentioned. I must see if I can buy it here as I've noticed quite a few Dr Oetker products now.

Just be aware that poppy seeds, in quantity, can cause a false positive on drug tests (with drug testing starting to be a regular thing in many work places).

Chris Wrote:
-------------------------------------------------------
> Flora, when I lived in Germany we often had poppy
> seed loaf for breakfast. It looked like in the
> link that Kone posted but it was baked in an
> oblong tin. It was so good slathered with butter.
> You have inspired me and now that I've spotted
> poppy seeds in the bulk bins in my supermarket I
> will try and make it. I expect it won't taste
> anything like what I experienced but I'll give it
> a go.
> Also, I remember vanilla pudding which was made by
> the Dr Oetker company. It was a cooked pudding
> that did not separate on standing like the instant
> vanilla pudding you can buy here and that Lorna
> mentioned. I must see if I can buy it here as
> I've noticed quite a few Dr Oetker products now.

I know Dr Oetker as well Chris. It is a common product in Poland. I hope you will find this pudding. Remember that for my recipe you have to use a powder (not cooked). That's great that you may buy the poppy seed in bulk bins in NZ as well. Give it a go. I wish you a big success.

Flora205 Warsaw/Poland
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Edited 1 time(s). Last edit at 04/11/2017 12:27AM by Flora205.

Today something sweet for a family dessert. Lemon-coconut cheesecake. I did it few weeks ago in April and was asked already few times to repeat it. It is kind of "cold" cheesecake which doesn't require "real baking". I hope you will enjoy it

Ingredients (small cake tin 15-18cm):

base and crumble topping:

90g of desiccated coconut
50g of butter
2 tablespoons of sugar


cheese mixture:

500 g of grated curd cheese
2 lemon jellies (powdered)
500 ml of boiling water
200 g of 30% sweet cream

the whole recipe is here

Flora205 Warsaw/Poland
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Current favourite but I make sure I use VERY good vanilla and lots of it.
The frosting is delicious too but I dont always use it and just sprinkle a little icing sugar.

Best eaten not long after its cooked, even with a bit of butter.

From the Chelsea Sugar website
"Vanilla Cake"

1 cup Chelsea White Sugar
125g butter
2 eggs
2 teaspoons vanilla essence
1 1/2 cups plain flour
1 3/4 teaspoons baking powder
1/2 cup milk


Whipped Vanilla Bean Frosting
375 grams unsalted butter, softened and cut into cubes
3 cups sifted Chelsea Icing Sugar
3 tablespoons (45 mL) milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
pinch of salt

Method
Preheat oven to 180 degrees C. Grease and flour a 23cm x 23cm cake pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence.
Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until mixture is smooth. Pour or spoon into the prepared pan.
Bake in preheated oven for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.



Whipped Vanilla Bean Frosting
In a mixer whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
You can swap the vanilla bean and use a total of 1 1/2 teaspoons of pure vanilla extract.

Vanessa

Today I would like to share with you the recipe which is very simple and where the main ingredients are just apples. All cakes with apples I know involve cutting and stewing the apples. Here not. For this cake you should add pieces of fresh and fragrant fruit cut in half. This time the recipe for this cake is not mine - it comes from the Polish page Moniamieszaigotuje. 

Ingredients:

dough:
6 apples
280g of flour
200g of butter
1.5 tablespoons of caster sugar
1 tablespoon of vanilla sugar
1.5 teaspoons of baking powder
1 egg
125g of vanilla fromage frails

icing:
1 tablespoon of 18% cream
120g of caster sugar

The detail recipe is here



Flora205 Warsaw/Poland
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Today once again something with fruit. I used rhubarb to make a tart with a crunchy almond crumble topping. It was yummy, moist, refreshing and excellent for a summer tea party.

Ingredients:

dough:
250g of flour
4 tablespoons of caster sugar
1 tablespoon of vanilla sugar
1 egg
1 egg yolk
120g of butter

crumble topping:
50g of butter
3-4 tablespoons of flour
3 tablespoons of brown sugar
8g of vanilla sugar
1 egg yolk

filling:
500g of pie plant
4 tablespoons of brown sugar

the recipe is here



Flora205 Warsaw/Poland
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Hi Flora, How often do you make the recipes that you post?

Flora, what is Pie Plant?

Pie plant is an old nickname for Rhubarb, I guess still in use in some parts of the world.

marylew Wrote:
-------------------------------------------------------
> Hi Flora, How often do you make the recipes that
> you post?

Halo Marylew,

I try to do something new 3 times a week and this way I post it - I keep all my recipes on my blog, these which I or my kids/husband find tasty I repeat on demand

Flora205 Warsaw/Poland
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Edited 1 time(s). Last edit at 05/18/2017 11:43AM by Flora205.

Griz Wrote:
-------------------------------------------------------
> Pie plant is an old nickname for Rhubarb, I guess
> still in use in some parts of the world.


Thank you Griz

Flora205 Warsaw/Poland
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This dessert, because of the shot of coffee, is better for adult gourmands. For children I recommend using Inka coffee (chicory coffee) or instant cocoa. If you add dry granular coffee to the cheese, you will find small colourful dots in the cheesecake. If you would like to make a smooth cake, dissolve the coffee in a spot of water.

The recipe for this cake is this time not mine but comes from www.aniagotuje.pl.

Ingredients:
1kg of grated curd cheese
200g of butter
150g of brown sugar
2 tablespoons of potato flour
4 tablespoons of granular coffee
icing

150g of dark chocolate
150ml of 30% sweet cream
4 tablespoons of desiccated coconuts
fruit for decoration

the whole recipe you will find here


Flora205 Warsaw/Poland
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the strawberry time is back (at least in Poland ) so last weekend I have prepared one of my favorite cakes - Light strawberry small cake.

Ingredients:
1 kg of strawberries
130g of butter
3 tablespoons of cocoa
100g of rolled oats
6 tablespoons of sugar
4 tablespoons of water
3 teaspoons of gelatin
200g of natural yoghurt
250g of mascarpone
4 tablespoons of caster sugar
200g of longitudinal sponge biscuits
50g of dark chocolate

the complete recipe is here

.


Flora205 Warsaw/Poland
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Strawberry cake with blancmange

As usual during the weekend I prepared a cake. This time it was a strawberry shortbread cake with blancmange and crumble topping. Everything fit together nicely. I think that this cake could be excellent with more sour fruit. Cherries, redcurrants or plums come to mind. I have to realize this idea.

The idea for this cake comes from www.moniamieszaigotuje.blogspot.com.

Ingredients:
dough
0.5 kg of flour
1 teaspoon of baking powder
200g of sugar
200g of butter
1 egg
1 egg yolk
3 tablespoons of cream
blancmange
2 packets of powdered blancmange
0.75 ml of milk
3 tablespoons of sugar
additional ingredients
strawberries

the recipe is here



Flora205 Warsaw/Poland
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Small stracciatella cheesecake with fruit

Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.

Ingredients (17cm cake tin)
100g of oatcakes
50g of butter
250g of mascarpone cheese
200g of 30% sweet cream
100g of white chocolate
100g of dark chocolate
fruit for decoration

the recipe is here: here



Flora205 Warsaw/Poland
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Smile of the summer – apricot-peach shortcake

Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one

Ingredients:
dough
200g of flour
150g of butter
75g of sugar
1 egg
1 egg yolk
1 teaspoon of baking powder

fruit:
1kg of apricot
4 peaches
2 packets of powdered vanilla blancmange
4 tablespoons of brown sugar

the complete recipe is here



Flora205 Warsaw/Poland
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Due to August/September plums' time in Poland last weekend I came back to one of my favorite recipe for plum tart with almonds

Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.

Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.

Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.

I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.

Ingredients:

Dough:
250g of flour
half a teaspoon of baking powder
8g of vanilla sugar
3 tablespoons of sugar
150ml of 18% cream
150g of butter

Filling:
600g of plums
1 egg white
3 tablespoons of minced almonds
2 tablespoons of brown sugar
200g of plum stew
1 teaspoon of cinnamon
Crumble topping:
50g of butter
3-4 tablespoons of flour
3 tablespoons of brown sugar
8g of vanilla sugar
1 egg yolk

The complete recipe is here



Flora205 Warsaw/Poland
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Chocolate cake with plums

The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

Ingredients (25cm cake tin):
200g of flour
150g of butter
3 tablespoons of cocoa
120g of brown sugar
15ml of almond milk
100g of dark chocolate
1 egg
1 teaspoon of baking powder
plums

the complete recipe is here



Flora205 Warsaw/Poland
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