100 CAKES OF ESTONIA

In Estonian

One recipe from the book "Eesti 100 torti". You can find a lot of interesting recipes and tips how to make a beautiful cakes in this book.

Eclairs with kama https://en.wikipedia.org/wiki/Kama_(food) cream and lingonberries

In Estonian

Eclairs:
150 ml of water
60 g butter
salt
2 tsp of sugar
100 g wheat flour
2-3 eggs

Filling
100 ml of whipping cream
200 g of curd paste (nonfat)
5 tbsp sugar (if you do not like so sweet, you could reduce amount of sugar accordingly to taste)
2 tbsp of kama
0,5 dl lingonberries (whole)

1. Heat water, butter, sugar and salt until butter has melted.
2. Add the flour. Heat and mix all the time, until nice dough ball forms in the pot.
3. Let the dough cool slightly and add eggs one at a time. Mix smoothly. The dough must not be liquid and it should be go throw the piping bag.
4. Pipe eclairs to the baking sheet.
5. Heat the oven to 250 C. Put the eclairs to the oven and turn heat off. Hold for 15 minutes. Then heat the oven to 180 C and bake eclairs for another 30 minutes.
6. At the same time, make the filling. Add all ingredients accordingly your taste. Whip the cream with sugar, add curd and kama. Whip more. Add whole lingonberries.
7. If the eclairs have cooled, cut the these into half and fill with filling.

Birthday cake for Estonia ❤️

Ice cream

In Estonian

Today I made ice cream with two different tastes. One was with roasted hazelnut praline and the other with digestive biscuits and self-made salty caramel. The basic taste for ice cream base was vanilla.

Vanilla Ice Cream recipe comes from this book. The recipes work wonderfully and taste amazingly 😊 This book was a great help for me, when I made my first steps in the "ice cream world".
http://evakook.blogspot.com.ee/…/data-and-sorbetid-machine-…

Coconut flour muffins with freeze dried raspberries

In Estonian

I have not used coconut flour before, but I wanted to try because I like the taste of coconut.As first triaI I made muffins. I added freeze dried raspberries, which give a pleasant little sour taste. I also decorated some muffins with Italian merinque. Decorated muffins are more festive and sweet :) But muffins are also tastes good without decoration:)

1 egg
50 g of vegetable oil
2 tbsp dark muskovado sugar
1 tbsp of brown unrefined sugar
2 dl of coconut flour
200 g sour cream
2 dl of freeze dried raspberries
0.5 tsp of soda
a little salt

1. Mix egg, sour cream, sugars, salt, soda and oil.
2. Add the coconut flour and mix smoothly. Add freeze dried raspberries,
3,. Use paper muffin forms and fill them with dough. You will get about 4 large muffins from this amount. Smooth dough in forms with hands.
4. Bake at 200 ° C for about 30 minutes (control baking with the wooden stick).

If you want you could also decorate muffins with Italian merinque - I used the same recipe what was used in lemon- Italian merinque cake.

Eclairs from rye flour with cheese-beetroot filling.

In Estonian

I got an idea to make eclairs from rye flour. Rye is one of my favorite ingredients in any form, whether flour or flakes. For some eclairs I also added blue color to make them more interesting and more festive as a snack for Estonia´s 100-th anniversary. During baking, the color changed slightly green-blue. I filled eclairs with cheese-beetroot filling.

Rye eclairs:
150 ml of water
60 g butter
salt
2 tsp of sugar
100 g rye flour
2-3 eggs

1. Heat water, butter, sugar and salt until butter has melted.
2. Add the flour. Heat and mix all the time, until nice dough ball forms in the pot.
3. Let the dough cool slightly and add eggs one at a time. Mix smoothly. The dough must not be liquid and it should be go throw the piping bag.
4. Pipe eclairs to the baking sheet.
5. Heat the oven to 250 C. Put the eclairs to the oven and turn heat off. Hold for 15 minutes. Then heat the oven to 180 C and bake eclairs for another 30 minutes.
6. At the same time, make the filling from cheese, sour cream and beetroots. Add all ingredients accordingly your taste. Mix with hand blender and season with salt and pepper.
7. If eclairs are cooled, cut the these into half and fill with filling.

Macrons

In Estonian Recipe for macrons I took from here😊 I changed recipe a little. I do not used vanilla and I added a little pink food colour:
https://tutti-dolci.com/…/vanilla-bean-macarons-with-raspb…/
Raspberry curd recipe:
https://www.marthastewart.com/341288/raspberry-curd

Lemon cake with Italian merinque

In Estonian

LEMON CURD
135 g sugar
1 tsp maize starch
120 g lemon juice
2 pcs. L eggs
2 pcs L egg yolks
85 g butter cut into small pieces

CAKE
95 g flour
150 g sugar
1 tsp baking powder
2 pcs L egg yolks
40 g of vegetable oil
55 g orange juice
1 tsp lemon peel grated
0.5 tsp salt
4 pcs. L egg whites

WHITE FILLING
100 ml whipping cream
50 g of powdered sugar
100 g cream cheese

BUTTER CREAM
125 g butter
50 g of powdered sugar
Brandy to taste

ITALIAN MERINQUE
4 L egg whites
300 g of sugar
60 g of water
Citric acid
Food color

LEMON CURD
1. Stir in sugar and corn starch and add lemon juice.
2. Mix eggs and egg yolks.
3. Heat in medium heat until the mixture thickens for about 10 minutes.
4. Let it cool.

CAKE
1. Heat the oven to 190 degrees.
2. Line baking form Ø 24 cm with baking paper.
3. Mix flour, 30 g sugar, baking powder and salt.
4. Add egg yolks, cooking oil, orange juice, lemon peel and 80 g lemon curd in a bowl. Mix.
5. Put the second bowl egg whites and foam until a foam appears, add 120 g of sugar and foam more until the sugar is dissolved.
6. Mix together whipped egg whites and dough bottom.
7. Bake for about ca 50 minutes ( it depend from oven, check with wooden stick- is cake cooked comletely) . Let cool down properly.

WHITE FILLING
1. Whip the cream with sugar and add the 2 tsp of lemon curd. Add whipped cream cheese and mix.
2. Cool in a freezer.

ITALIAN MERINQUE
1. Boil the water and sugar to syrup.
2. Heat the syrup to 120 degrees.
3. Whip egg whites.
4. Add the boiling syrup to the whipped egg whites.
5. Whip merinque for about 10 minutes (until it cools down) .
6. Color with food color.

BUTTER CREAM
1. The butter must be at room temperature.
2. Whip butter to a light foam.
3. Add the powdered sugar to the butter.
4. Whip and add brandy to taste.

CAKE ASSEMBLING1. Cut the cake into the disks.
2. Apply white filling to the cake bottom.
3. Apply lemon curd to the white filling.
4. Put the cake layers on the top of each other.
5. Cover cake with butter cream.
6. Let the cake cool down.
7. Decorate with Italian merinque.

RAVIOLI´S WITH TWO CHEESE FILLING. SERVED WITH MELTED BUTTER SAUCE AND CHILI OIL.

In Estonian

For 6-8 persons

Pasta:
6 eggs
300 to 500 g of durum wheat flour

Pasta dough:
Mix in a food processor 300 g flour and 6 eggs. Add flour if necessary. The same operation can be done also manually.
1. Put the dough on the table and knead it with your hands. If needed add more flour.
2. Form small balls and wrap in plastic foil.
3. Place the dough balls to refrigerator for 20 minutes.
4. Form from dough thin sheets with pasta machine.

Filling:
200 g grated Mozzarella cheese
100 g grated, strong taste cheese ( aged Cheddar or Gouda, etc.)
50 g mayonese

Filling:
1. Mix all the filling ingredients.

Sauce:
200 g butter
Rosemary leaves ( for giving taste to melted butter)

Butter sauce:
1. Melt the butter and add rosemary leaves. Heat a little.

Form ravioli´s and boil these in slightly salted water for about 5 minutes. Serve with butter sauce. Add also a little chili oil.

Orange juice kissel with dried fruits, served with orange flavored curd cream.

In Estonian

Kissel
0, 5 l of orange juice
0, 5 l of water
0.5 dl sugar
150 g of apricots displayed
75 g of raisins
75 g of dates
1 pcs. star anise
1 cinnamon stick
2 tbsp of potato starch

1. Mix orange juice, water, sugar, apricots, raisins, dates, star anise and cinnamon stick and allow the mixture to boil for about 10 minutes.
2. Dissolve starch in cold water and add to the mixture while stirring constantly.
3. Heat the kissel until it starts to boil and allow to cool.

Orange flavored curd cream
1 dl whipping cream
2 tbsp sugar
0.5 tsp of vanilla sugar
1 tsp grated orange peel
200 g curd

1. Whip the cream with sugars.
2. Add curd and grated orange peel.
3. Whip more.

Serve kissel with curd cream.

Buns with lemon curd and lemon curd flavoured whipping cream

In Estonian

Dough
700 g of flour
50 g of sugar
1 tsp salt
230 ml milk
100 ml vegetable oil
50 g fresh yeast
1 egg

Filling
1 dl lemon curd ( self- made, see recipe below)
200 ml whipping cream
30 g sugar
2 tsp of of lemon curd for adding to whipping cream (self-made, recipe below)

1. Mix yeast with sugar.
2. Mix all the ingredients (except flour).
3. Flour add in parts. Adjust the amount of flour according to the strength of the dough.
4. Put the dough warm place to rise for 60 minutes.
5. Remove the air from the dough by pressing it down and allow it to rise for another 60 minutes.
6. Make the balls from the dough and place them on the baking pan. Let them rise for about 30 minutes.Grease with egg.
7. Bake in the oven at 210 C for about 15 minutes.
8. Let the buns cool down.
9. For the filling, whip the cream with sugar and add lemon curd. Whip more. Put the filling to piping bag.
10. Cut off the upper part of bun and scrape out a little content to make a place for lemon curd and whipped cream. Add 1 teaspoon to the lemon curd to the bottom of bun and fill with whipped cream. Place the cutted part to the filling and decorate bun with powdered sugar.

Making of lemon curd
100 g sugar
50 g butter
3 egg yolks
1bsp of grated lemon zest
125 ml of freshly pressed lemon juice

1. Mix all the ingredients in a heat-resistant bowl.
2. Heat the mixture in a water bath for about 15 minutes until the mixture thickens. Stir constantly and do not let the mixture boil.
3. Put lemon curd to jar and let it cool.

Coffee-merinque biscuits

In Estonian

When baking something where only the egg yolks are needed, then there will leftover of egg white. And it would make sense also to use these for baking. Here is one easy coffee-merinque biscuit recipe.

160g egg whites
3 dl sugar
2 tbsp of instant coffee granules
brown food color

1. Whip the egg whites into a strong foam.
2. Add sugar (in small amounts) and whip for 5 minutes.
3. Add coffee powder and whip more for 5 minutes until the coffee granules are melted.
4. Make with the brown food color fine stripes using toothpick (with this tip you will get striped biscuits) into the inner wall of the piping bag and put the dough into the piping bag.
5. Pipe small biscuits to the baking tray covered with baking paper and cook in the oven at 90 ° C for about 2 hours. Cookies are ready when you can easily remove these from baking sheet.

Cocoa-spinach rolls with cream cheese frosting

In Estonian
Dough:
2 eggs
2 egg yolks
65 g sugar
100 ml vegetable oil
100 g baby spinach
500 g wheat flour
2 tbsp cocoa
11 g dry yeast (1 pack)
1 tsp salt
180 g sour milk

Filling
65 g of unrefined brown sugar
30 g sugar
2 tbsp cocoa
1 tsp cinnamon
0.5 tsp salt
2 tbsp butter
Melt butter and mix dry ingredients.

Glaze
55 g of cream cheese
3 tbsp milk
1 tsp of vanilla sugar
100 g sugar
Mix cream cheese and milk to homogenous mass. Add vanilla sugar and powdered sugar and mix.

1. Mix eggs, egg yolks and sugar.
2. Puree baby spinach leaves with vegetable oil using hand blender and add to eggs and sugar.
3. Add cocoa, yeast, salt and half of the wheat flour to the dough.
4. Heat sour milk in microwave to temperature ca. 35 ° C and add to the dough.
5. Add the rest of the flour and knead into the dough. Dough has a sticky consistency.
6. Put the dough in a bowl greased with oil and cover with food film. Let it rise until when it is double in amount. It will take about. 2-2.5 hours.
7. Roll the dough into a rectangle and grease it with melted butter and cover with filling.
8. Roll the dough into a sausage (like you are making cinnamon rolls) and cut slices about 2.5 to 3 cm thick.
9. Put the slices on the baking tray and place it in the fridge for about 4 hours.
10. Take the rolls out of the refrigerator and allow them to stand at room temperature for about 30 minutes. Bake for 20 minutes at 200 C.
11. Cover hot rolls with cream cheese frosting and serve immediately.

Carrot cake with praline flavoured buttercream

In Estonian

Today's recipe is cake. It took me a little more time to decorate the cake, but it was worth the effort. First you eat with your eyes. :) If you want to make a similar decoration, you must make 3 quantities of buttercream.

Carrot Biscuit

250 g of wheat flour
2 tsp of baking powder
0.75 tsp of baking soda
1.5 tsp of salt
1 tsp cinnamon
4 eggs
4 tbsp of unrefined brown sugar
100 g of coconut flakes
225 g grated carrots
100 g crushed drained pineapple (canned)
100 g of melted butter
100 g of vegetable oil

1. Mix the dry ingredients together.
2. Mix eggs, oil, melted butter, carrots and pineapple. Add mixture of dry ingredients.
3. Put it to the baking tin and bake at 180° C for 25-35 minutes
4. Let it cool.

Butter cream

60 g Pasteurized egg whites (important that egg whites are pasteurized, because these are not heated during the cream making!)
300 g of powdered sugar
Some salt
1 tsp of vanilla sugar
Brandy for giving taste.

1. Mix egg white, sugar and salt at low speeds. Then mix at an average speed about 5 minutes.
2. Add butter (should be in room temperature) in small pieces a to the mix (mixing at low speed ). After all butter is added mix at an average speed for about 15 minutes. Add brandy and mix well.

Praline

50g of roasted hazelnuts
65 g sugar
1. Melt sugar.
2. Put the nuts on the baking sheet and pour over the melted sugar.
3. Allow to cool and crush praline in the food processor.

Cake assembling:

1. Cut the cake base into two discs
2. Mix half of the cream with praline and apply a mixture to one disc of cake. Cover with second disc.
3. Cover the cake with the rest of butter cream and decorate according to your wishes.

Ruffins

In Estonian

„Ruffins“ or muffins from rye flour with dried black plums. Tastes extremely good with egg butter 😊

1 egg
100 g of vegetable oil
100 g sour cream
200 g of traditional curd
2 dl rye flour
1 dl wheat flour
0.5 tsp salt
2 tbsp of unrefined brown sugar
1 tsp soda
1 dl chopped dried black plums

1. Mix the dry ingredients.
2. Mix egg, sour cream, curd and vegetable oil. Add to the mixture of dry ingredients and mix .
3. Add the black plums to the mixture.
4. Put the dough in muffin forms and smooth the muffins with wet hand. Decorate with seeds (I used sunflower seeds)
Bake in oven at 200 C for about 30 minutes