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Roll cake, recipe no. 800 and 3 years of Chef

Roll cake, recipe no. 800 and 3 years of Chef

First we prepare the rolls:

I used the stove tray, which I lined with baking paper. I beat the egg whites with a pinch of salt. I mixed the yolks with the sugar until the sugar melted.

Add flour and baking powder, mix and then incorporate the egg whites, taking care to mix from the bottom up with slow movements. To make it easier for me and not to weigh the composition to divide it into two exact parts, I preferred to make it separately. the first roll of half the quantities. I poured the composition into the tray, I put the tray in the preheated oven, because the sheet is thin and it bakes very quickly. We take it out on a wet napkin and roll it while it is hot, we roll it from both ends to form two thinner rolls. After it cooled I filled it with raspberry jam. I did the same with the rest of the ingredients. In total we will have 4 pieces of roll, which we will place in a tray (33/23) lined with paper over which we will pour the following composition

Sea wheat:

Beat the egg whites with a pinch of salt. mix the yolks with the sugar well, then add water, mix until the sugar melts. Add flour, baking powder, ground walnuts and cocoa. This composition is poured over the rolls, put the tray in the oven, it is ready when it passes the toothpick test. Let it cool well, I made the countertop the day before.

Raspberry Jelly:

I put the raspberries with the sugar on the fire and I crushed the raspberries well, I let them boil, then I added 3 tablespoons of starch and an envelope of red top gel.

In the tray where I baked the top I put food foil, I placed the top, I poured the hot jelly and then I let it cool for about 30 minutes, because it was cold outside, it hardened quickly.


We hydrate the gelatin sheets in cold water. Chocolate with sugar and whipped cream on the fire, until the chocolate melts, be careful not to reach the boiling point. Remove from the heat, add the squeezed gelatin and mix well, then add the mascarpone. Pour the cream over the hardened jelly, leave it to cool.


Frozen raspberries, do not let it thaw, choose the most beautiful fruits over which we pour melted chocolate and let it cool.

Cut the cake with a knife passed through hot water. Heat each piece of cake with raspberries drawn in chocolate.

Roll cake, recipe no. 800 and 3 years of Chef - Recipes

3. The dough requires to be kneaded for a long time, and the elders say that the dough is kneaded with a clean soul and good mood. And to know, that it is true, how banal, what I wrote would not seem.

The flour is sifted. Heat the milk a little in a glass or ceramic bowl, and mix with the yeast and a tablespoon of sugar. Wrap with a clean cotton or linen towel, and let rise, like a blanket within 10-15 minutes.I promise to put the picture in 1-2 days, to see real - because it was not received.

During this time, as the yeast rises, the butter melts (warm, not hot). In a larger bowl put half of the sifted flour, salt, pour warm butter, eggs mixed with sugar, until melted sugar, kefir or yogurt, vanilla essence, or a vanilla sachet. Everything mixes very well. Add the raised yeast and mix again.
You get a very soft and sticky dough.


Anisoara, I congratulate you for this wonderful dough, you prepare everything with all your heart, it's special!

Thank you from the bottom of my heart, you brought me a pleasant smile on my face, but that means a lot to me. I wish you a pleasant and successful weekend. Sincerely, Anisoara.

Congratulations on this wonderful blog!

Thanks for appreciation.

Anisoara, I follow you very carefully, and I steal some of your occupations, and you are very right when you say that you have to put your soul in order to do well. everything is done with love. I kiss you on several recipes. HAPPY CELEBRATIONS.

Great respect for the author of the site, since I was looking for something like that, it is explained to the top of your hair and you can also see pictures, for someone like me who has no imagination how to cook and especially how to serve them a thank you from all my heart.

I think there should be more sugar in the dough

Dear anonymous, read the recipe well from the beginning: here I accentuated the taste of the dough and why it is semi-sweet. Thank you for understanding.
& quotHere I will describe the basic recipe of the leavened (semi-sweet) dough. It is not cake dough. It is a pie dough with sweet and salty stuffing, for spinning with different fruit or cheese wraps. Because the dough after baking comes out very fragile and fluffy, semi-sweet and moist in taste, with a vanilla aroma, I do not recommend it for braided baking, rolls made, different shapes - WITHOUT IMPLUATION.
Its true taste is felt, along with the stuffing you wanted, because this dough attenuates the taste of the stuffing, because it is very fragile and fluffy, very easy to taste, with a lot of air. & Quot

This dough was prepared by many women from the Russian site, and they were all delighted by its taste.

Thank you so much for the gorgeous leavened dough recipe! I made a delicious apple pie. I'm not a good cook, but now the baking was so well received that I was amazed. It is described step by step just for me. Thank you very much, I will aim to master all the mastery and culinary art from you dear Anishoara. May we live many years and all happy with those who adore you.

Thank you for the soul you put in the explanations, it aroused my interest and I will try too. I don't have to ask for clarifications anymore, thank you very much.
All the best Anisoara

I also made this dough, now it is good to leaven. It is absolutely fascinating with such a moist and sticky dough turns after kneading!
I read the recipe and the comments about it on the Russian forum as well. what I can say is that I kneaded it at the food processor and it turned out very well. The kneading time was about an hour, but of course with less effort but still with a lot of emotions.
I have a Kitchen Aid robot, from the beginning I kneaded with a K-shaped paddle, after the dough started to gather on the paddle I put the hook for the dough and I kneaded for another 20 minutes, in total, about 1 hour and 10 minutes. To heat the metal bowl a little, during kneading I put a plate of boiling water under it. Thus the bowl was heated by water vapor. I hope that these observations will be helpful for those who are going to knead the dough with the robot.
Thank you very much for the recipe and for your work!

Simona's World

Canned again! Yes, I still have a few to present :) I know that everyone is good at pickling, but. I think anyone would like to try something new. At least that's how I am! This time I was inspired by Alinutzika, whom I thank for the recipe!



Mmm, I love assorted pickles. Kiss!

I'll come and taste it!

@Maria, I'm waiting for you with dag and cans !! Kiss
@Licuta, I'm glad you like it! Many kisses
@Mihaela, welcome Pup

Canned zucchini for the winter

If you have many pumpkins in the garden, it's a shame not to keep them for the winter. They are sweet, tasty, healthy, full of vitamins, so in winter, when you go to the pantry and see the shelves full, it is very good to have pumpkins. & # 128578

I don't make canned pumpkins now, I made them in tomato juice, to give you the recipes. No sense in telling you now - I don't wanna ruin the suprise. In Romania, when we gathered from the garden, we made a few jars every year.

What could be better than having natural, healthy preserves in the pantry, prepared with fresh vegetables? & # 128578

See more here pumpkin recipes .

2. In the freezer

Washed pumpkins, grate them or cut them into cubes, as desired. Boil 2-3 l of water with 1 tablespoon of salt, cook the zucchini for 3 minutes.

They are taken out and drained. Leave to cool or rinse with cold water, drain, put in bags and put in the freezer.

Grate the zucchini, mix well with salt (1 tablespoon grated per 1 kg of zucchini), set aside for 20 minutes.

Drain well, put in bags, put in the freezer. They are used in winter for meatballs, tarts, zacusca.

3. In salt water

Diced or sliced ​​zucchini, as desired, are scalded in salted water.

To 2 liters of water put 1 tablespoon of salt. Roast the zucchini for 3 minutes, drain and put in jars.

Fill with the water in which they were scalded, put the lids on and sterilize for 20 minutes from the moment they boiled.

4. In your own juice, grate

Put the zucchini on the large or small grater, as desired, add 2 teaspoons of salt to 1 kilogram of pumpkin, mix and put everything immediately in jars, along with the juice you leave.

Roll cake, recipe no. 800 and 3 years of Chef - Recipes

The dough is prepared according to the recipe shown. After growing, on a table powdered with flour, spread a piece of dough larger than about 10 cm than the length of the tray, and about 30 cm wide. Look at the picture and you will see that on one side it is stretched with a thinner twister and on the opposite side, thicker. The same trick is done in this way, because in this dough, where the stuffing is arranged, it will not grow enough. Therefore, leave a thicker piece of dough to feel the true taste of the baking.

Distribute the filling at a distance of 3-4 cm from the edge of the dough.

Wash the cherries and remove the seeds, sprinkle with lemon juice and mix. Boil 200 ml of water with the sugar and pour over the cherries. Wrap well with a towel for about 20 minutes. After the cherries have softened, drain the cherry syrup and leave it to cool, so that you can continue to use it as a filling for baking.

BOSTANEI ROLLS for the festive meal

Wash the pumpkins well, wipe with a towel. Cut into thin slices along them. Each slice is salted a little with salt and left for a few minutes, so that the liquid from the pumpkin appears. Wipe off the liquid with kitchen towels. Roll each slice in flour and egg and fry in a hot pan with oil for 6-8 minutes at a normal temperature.

Or another method - prepare a clear of an egg with a small teaspoon of flour, which mixes well. Each slice is rolled in clear and fried on both sides. Cool slightly and wrap by 2 methods:

Each slice of toasted melon is spread along it with classic mayonnaise (not sweet) mixed with crushed garlic (100 g of mayonnaise add a clove of crushed garlic). Add a small sprig of parsley, or dill and wrap (roll) into a roll.

The second method:
On each slice of fried pumpkin add a teaspoon of stuffing and a slice of tomato with a small sprig of parsley (see picture) and wrap in the form of a roll.
Implant preparation:
Grate the cheese. Mix with mayonnaise in the next proportion 100 gr of grated cheese, add a tablespoon of mayonnaise and 2 cloves of crushed garlic. Mix everything well, make some long balls from the pate received by the cheese and in turn add them to the pumpkin slices.

It is arranged on trays according to your imagination, or as I recommend in the pictures shown.
You need to eat these pumpkins within 24 hours. It does not keep longer, because it acquires a sour taste. I wish you good appetite


I just made melon jam. Here it says that those with tender dough can use it both for cakes and that it can be eaten with cheeses, the ones I don't know how to say, not the fresh ones.
But I put next to the sugar something that was found here in sachets and that greatly reduces the cooking time. If you are really interested, I look for the magazine this afternoon and I will write to you.

# 4 daniela

Lorena, you know that raspberries grow very well in the mountains. I went to Ranca on the weekend (in Gorj, near Novaci) and I want to say that there were so many raspberries just to feel like picking them and transporting them. We picked 2 -3 kg but I ate it immediately and the locals there collected and sold it for 20,000 lei / kgnumai because I had nothing to transport it with. And I took the blackberries at the same price from the morning market. Cheap right?

# 5 Lorena

# 6 daniela

Thank you very much Adriana, I'm waiting for you to put the melon recipe when you have time and then I'll start.
Doesn't anyone say anything about blackberries?


# 8 Adriana Nicoleta

So I found a recipe on the Internet that says for jam to use 600 grams of sugar per 1 kg of fruit and 300 for jam, which to tell you the truth seems a little.
The idea is that the less the amount of sugar, the more the sweetness is compromised. I can only tell you that I make all the jams I make now with this thing that thickens (?) The jam through pectin which is the substance that is also found in apples.
But I look at the doses on the box of this fruit, that's what it's called, and anyway it uses between 800 grams and 1 kg of sugar for every kg. of fruits. The cooking time is increased depending on no. of kg, ie if it is one kg boil for 10 minutes, if there are 2 boil 20 minutes. Then the procedure is the same boil, put hot in jars, leave the jar upside down for 10 minutes and then put them in a blanket to cool slowly. They say here to sterilize them by boiling the jars, but both my mother and I make them without and I haven't died yet.


Separate the eggs and beat the egg whites with a little salt, then gradually add the sugar. Who likes sweeter, can put more sugar.
After beating the egg white composition, as in sponge cake, add the yolks one by one, then gradually and very lightly add the cream.
Lightly, mixing with the wooden spoon from bottom to top, incorporate the flour, flavors and raisins passed through the flour.
Now we can taste the composition and add more sugar, if necessary. (I make all the sweets with less sugar than I should).
1 - Pour this composition over the cake dough (or other favorite dough) placed in an Easter tray, then put it in the oven, first on low heat, then on the right heat. The cake dough will be greased with egg before to be put in the oven.
Bake for about 40 minutes. It may be a little soft, but hardens when cooled.
Remove from the pan and cut when cold.
2 - It can be made without dough (I do so), placed directly in the pan greased with oil and sprinkled with flour.
It comes out very fine.
It turns out better - that is, a little more consistent - if we add a cup of cottage cheese.


Please help me with a recipe for a different dough than the cake.
Can I use tart dough? or put a layer of digestive biscuits with butter?
thank you,

Please help me with a dough recipe other than cake.
Do you think a tart dough is suitable? (would it be too crunchy?) or digestive biscuits with butter, like cheesecake?

I made it with tart dough, but it really seemed too strong. I was more satisfied with a cake dough base, any, but not pandispan, because it rises on top. I made a dough from 2 eggs mixed with 1 glass - 200 g - sugar and a pinch of salt, then put 1/2 glass of oil, 1 glass of yogurt or milk, 1 baking powder. Put the flour to make a cake dough, which flows, but not very soft. I don't know exactly how much. From this dough you can make 2 pastries. Pour half of the dough into the mold, then put the filling on top and bake normally.

Roll cake, recipe no. 800 and 3 years of Chef - Recipes

A simple and tasty biscuit salami recipe, excellent when we want something sweet for fasting!

From the beginning you should know that 4 hands instead of two are always welcome in the kitchen :)

We (my boyfriend and I) made this biscuit salami together and things went fast and well!

  • 800 gr biscuits, 200 gr margarine, 200 gr sugar, 200-250 ml water, rum essence, 3-4 tablespoons cocoa, 100 gr shit, 100 gr raisins, vanilla sugar, 50 ml coffee.

We first took care of the biscuits, which we broke into small pieces.

Then I made the liquid composition.

I boiled water, added sugar and vanilla sugar and mixed until it melted.

I added diced margarine, cocoa and coffee.

When they melted I put diced shit, raisins and rum essence.

I stopped the fire and added the liquid composition over the biscuits.

I mixed the composition well, left it in the bowl for about 10 minutes, then I placed the composition in transparent foil. I got 3 medium sheets of biscuit salami out of the composition.