Cake with peach-white tea kefir foam

In Estonian

Biscuits:

2 eggs

60 g of sugar

25 g of corn starch

50 g of wheat flour

0,5 tsp vanilla extract

2 tbsp of powdered sugar

1. Beat the egg white, then beat in half the amount of granulated sugar and cornstarch until the 

mixture makes a stiff meringue.

2. In a separate bowl, beat the egg yolks with remaining sugar and vanilla extract.

3. Mix with egg yolk foam beaten egg whites and sieved flour.

4. Using a pastry bag, pipe the batter onto the baking sheets and make ca 8 cm long biscuits. 

Sprinkle biscuits with powdered sugar.

5. Bake 8-12 minutes in 200 C oven, until the cookies are lightly colored.

6. Allow them to cool before removing them from the paper.

Kefir foam:

2 bottles  Valio peach-white tea Gefiluskefir
200 g Alma whipping cream
3 tsp of gelatin
1 dl of water
100 g sugar

1. Mix gelatin with water and allow to swell. Melt gelatin and let the mixture cool down.
2. Mix the kefir with gelatin mix. Whip cream with the sugar and add it to the kefr mix.
3. Place it to the fridge to make the mixture thicken a little.

200 g of peach juice for immersing of the biscuits.

Use a cake  tin with 18 cm in diameter to assemble the cake.
Immerse the cookies with peach juice and layer them alternately with kefir foam.
Cover the  cake with food film and keep it overnight in the refrigerator.

Before serving, remove the cake tin and decorate cake according your wishes.

The recipe was prepared in cooperation with Valio Eesti

Raspberry Tiramisu

In Estonian

Small development from Tiramisu.

Bisquits:

4 eggs
120 g of sugar
50 g of corn starch
100 g of wheat flour
1 tsp vanilla extract
4 tbsp of powdered sugar

1. Beat the egg white, then beat in half the amount of granulated sugar and cornstarch until the mixture makes a stiff meringue.
2. In a separate bowl, beat the egg yolks with remaining sugar and vanilla extract.
3. Mix with egg yolk foam beaten egg whites and sieved flour.
4. Using a pastry bag, pipe the batter onto the baking sheets and make ca 8 cm long bisquits. Sprinkle bisquits with powdered sugar.
5. Bake 8-12 minutes in 200 C oven, until the cookies are lightly colored.
6. Allow them to cool before removing them from the paper.

Tiramisu:

ca 40 Savoiardi bisquits
4 egg yolks
80 g of sugar
500 g of Mascarapone
240 ml of sweetened raspberry juice
50 ml of Old Tallinn liqueur

1.Beat egg yolks with sugar until you have a strong foam.
2. Add Mascarapone and liqueur to the egg yolks  and whip until the foam is strong.

Assembling the cake:

1. Take the cake plate from which you want to serve the cake and place to cake plate the cake form without bottom.
2. Dip the biscuits once to raspberry juice and place the bisquits on the bottom of the cake plate so that the plate is fully covered. Add Mascarapone mix as next layer. Continue with layers as long as cookies and the cream is finished. The top layer should be a cream.
3. Sieve a layer of freeze dried raspberry flour to the top of cream and place the cake in cold and allow it to stand overnight.
4. Remove the cake tin and decorate cake.

BON APPETIT!

Rhubarb cake with crumb

In Estonian

In rhubarb season it is reasonable to make the rhubarb cake 😊 This cake is a little bit less sweet and there is a lot of rhubarb, which gives a deliciously fresh and slightly sour taste to cake.

From this amount of ingredients you will get 5 tartlets (12 cm in diameter)

Bottom:

200 g flour
25 g fresh yeast
70 ml milk
50 g sugar
75 g butter (room temperature)
salt

Mix yeast with sugar. Add milk and salt.
Add flour and knead until you get a nice dough.
Add butter and knead it into the dough.
Let dough rise in warm  place under the towel for about 30 minutes.
Roll the dough  and place it on the bottom of the tartlet molds.


Filling:

500g chopped rhubarb + 100 g sugar
4 pcs. medium eggs
150 g sour cream
130 g whipping cream
100 g sugar


Mix rhubarb with sugar and add it to the tartlet molds.
Mix the eggs, sugar, whipping cream and sour cream. Pour over the rhubarb.
Bake in oven at 180 C for about 30 minutes. Add the crumb and bake more for about 15 minutes until the tartlet is beautiful and brownish.

Crumb:
115 g flour
35 g sugar
60 g butter
salt

Mix flour, sugar, salt and butter to even crumb using your hands.
Sprinkle it over the tartlet.

Eton mess with Pistachio whipped cream and strawberry sauce

In Estonian

Real summer dessert. Summer is arrived my friends 😊

Merinque cookies:

2 pcs L egg whites
125 g sugar

Whip  egg whites until you get  a strong foam.
Add sugar and whip more  about 6 minutes until you get a strong merinque foam.
Pipe small cookies  to the  baking tray covered with baking paper.
Bake in the oven at 100 C for 2 hours and allow the cookies to cool in the oven.

Whipped cream with pistachio paste:

200 ml whipping cream
25 g of sugar
1 tsp of pistachio paste

Whip cream with sugar.
Add pistachio paste and whip more.

Strawberry sauce:

150 g of strawberries
25 g of sugar
0.5 tsp of vanilla extract

Crush strawberries with a blender. Add sugar and vanilla extract.

50 g chopped strawberries between dessert layers.

For assembling of dessert, make merinque cookies slightly smaller and place these to dessert bowl, add  whipped cream, strawberries and strawberry sauce.  Repeat the same layer again.

Let it stay in the refrigeratorfor about 0.5 hours. If you do not have patience, you can also eat dessert immediately 😊

Burger with pork cutlet and roasted bell pepper

In Estonian

Buns:
700 g of wheat flour
50 g sugar
1 teaspoon salt
230 ml milk
120 ml of vegetable oil
50 g fresh yeast
1 egg
Seeds for buns.
Mix yeast with sugar.
Mix all the ingredients (except flour).
Add the flour to the dough in parts. Adjust the amount of flour according to the strength of the dough.
Put the dough for rest to warm place for 75 minutes.
Make small buns, grease with egg-water mixture and add seeds.
Leave to warm place to rise for about 15 to 30 minutes.
Bake in oven at 200 C for about 20 minutes

Pork cutlets:
500 g minced meat (pork)
2 tbsp chopped capers
1 tsp chili flakes
1 egg
Salt
Pepper
Mix all the ingredients .
Make cutlets with diameter about 8 cm.
Bake on a grill until the surface is brown and the cutlet is juicy inside.

Roasted red bell pepper:
2 red bell peppers
Vegetable oil
Clean the bell peppers and cut to sectors. Grease with vegetable oil.
Roast on the grill.

Sauce:
200 g of sour cream
2 tbsp of grained Dijon mustard
Salt
Pepper
1 tbsp of Dark Muscovado Sugar
Mix all ingredients.

Burger assembling:
Cut buns to half.
Apply the sauce to both sides of the bun
Put cutlet, cheese, roasted bell pepper and rucola leaves between bun.

Rhubarb Tosca Cake

In Estonian

I share my Tosca cake recipe with you, which is not very innovative, but tastes extremely good. I have reduced the amount of almond slices and added other nuts and dried cranberries.
The part of the cake is in balance with the nut-caramel topping and the rhubarb gives a sour hint.
Why not to surpise your mother in the mothers' day with this cake 😊

The bottom

2 eggs
0.5 dl milk
1 dl sugar
2 dl of flour
75 g of oil
1 tsp baking powder
1 tsp vanilla extract
salt
2 large rhubarb sticks

Whip eggs with sugar.
Add vanilla extract, salt and milk.
Mix the flour with baking powder and mix into a dough.
Add oil.
Pour the dough into cake tin (with 24 cm diameter).
Cover the dough with a cleaned and chopped rhubarb.
Bake in oven at 200 C for about 20 minutes

Tosca topping

1 dl whipping cream
150 g butter
250 g sugar
2 tbsp flour
50 g of almond slices
50 g of crushed Indian nuts
50 g of dried cranberries
50 g crushed and roasted peanuts

Mix all ingredients in pot and heat the mixture until it starts to boil.
Pour the mixture on the top of pre-cooked cake and cook at 220 C for about 10 minutes until the coating is golden in color.
Cool the cake completely before serving.

Cheese snacks with avocado yoghurt dip

In Estonian

appr. 10 snacks

Cheese snacks
Ingredients:
2 egg whites
2 dl Valio Cheddar grated cheese
0.5 tsp of smoked paprika powder

1. Mix cheese, egg whites and smoked paprika powder.
2. Put the small piles to baking sheet covered with a baking paper and bake at 200 ° C for about 10-12 minutes until snacks are beautiful golden / brown.

Avocado yoghurt dip:
Ingredients:
1 avocado
a small punch of fresh peppermint
2 tbsp of olive oil
120 g Alma Muah unflavored yogurt
3 tsp of lime juice
Salt
Pepper

1. Make puree from avocado and peppermint using a blender.
2. Add yogurt and olive oil.
3. Season with lime juice, salt and pepper.

Recipe is made in cooperation with Valio Eesti AS
https://www.valio.ee/en

Sour dough

In Estonian

My first experiments with sourdough.
The recipe comes from Angeelika Kang Osula's recipe book "Ahjusoe".
Thank you Angeelika for intresting training course and for starter culture :)

Bread itself is amazingly soft inside and with a nice crunchy crust outside.
I baked one regular and added some sun-dried tomato pieces to another bread.
Oh how delicious these were :)

:)