I made a cake on Saturday, with a interesting name: Meter cake and I thought it would last till Sunday...but until Saturday evening, the cake was gone and I need to make a new cake for Sunday....but I didn't have enough ingredients for another meter, so I was in trouble.
I searched for edible stuff in my kitchen and I found bananas, butter biscuits and chocolate. And with little creative thinking, it was more than enough.

So here it is, Monkey see, monkey do:

Ingredients:

For "batter"
about 800 g butter cookies (petit beurre)
warm milk (chocolate milk is even better) 

Chocolate cream:

1.5 L of milk
15 tablespoons of flour
10 -12 tablespoons of sugar (more or less, depending on how sweet you like) 150 g dark chocolate 
2 Tablespoon of margarine (butter)
2-4 ml of rum (optionally, I adore rum, so I put a bit more: D)
1 vanilla sugar
bananas 
The more bananas, the better :)

Cream: Combine 500 ml od milk with sugar and flour in a sauce pan and mix together until the sugar and flour are dissolved. In a separate sauce pan, start cooking the rest of milk (1 L) over low heat. Place the pot with the egg mixture over a medium heat. When the milk starts to boil, add the mixture and stir well until a cream becomes thick. Remove a cream from heat and chocolate, vanilla sugar, rum (optional), and margarine.

In a baking pan put an aluminum foil. Soak butter cookies in a bowl of milk (not too much, so they don't fall apart) and arrange cookies in a first layer, covering the plate. Cover the top of the petit beurres with cream, and then a single layer of sliced bananas. Repeat twice, until you have three layers of petit beurres. Spread the last of the cream over the top and swirl it lightly with a spoon.  

Refrigerate for at least six hours, or until the biscuits have softened completely. Take a plate (bigger a than a pan) and hold the plate and pan firmly together, quickly and carefully flip the pan and the plate so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off and take off the aluminum foil. Spread remaining cream over the cake. Decorate with grated chocolate, or a whipping cream.  

Miš Maš


"tijesto" 
oko 800 g petit keksa
toplog mlijeka (čokoladno ili s kraš expresom je još bolje)

Fil iliti papica (posuđen od mađarice)
1,5 L mlijeka
15 žlica brašna
10 -12 žlica šećera (ili više-manje, ovisno kako slatko volite)
150 g čokolade za kuhanje 
2 žlica margarina
2 žlice ruma (opcionalno, ja obožavam rum, pa malo više to stavim )
1 vanili šećer
banane - što više to bolje banana
 

Priprema
U tepsiju stavimo alu foliju. Namočimo petit kekse u mlijeko (ne previše da se raspadaju) i prekrijemo dno tepsije. Namažemo kremom, poslažemo banane isjeckane na kolutiće (oguljene dakako :D). I tako po želji u visinu slažemo, završimo, dakako, s keksima. Ostavimo preko noći u hladnjaku. Sutra dan preokrenemo tepsiju na neku tacnu i skinemo alu foliju, premažemo šlagom ili meni je ostalo fila pa sam s tim. Posipamo naribanom čokoladom.

A fil se pravi tipično, litra mlijeka se stavi na vatru da zavrije, za to vrijeme pomiješamo u pola litre mlijeka brašno i šećer, dodamo u zavrelu litru mlijeka i miješamo na vatri dok se ne zgusne. Dodamo čokoladu, vanili šećer, rum (opcionalno) i margarin.

Never interrupt me when I'm eating a banana.

Ryan Stiles

Autumn is here. Leaves are falling, the sky is grey, birds are gathering on electric wires and moving in warmer lands...nature is descending..and the smell of rotting woods is always appealing to me. It makes me feel calm and satisfied. Brown, yellow, shades of green...

In that particular mood, I decide to share this rich, but also flour-less cake, in the colors of autumn and taste of warmth. Hope you'll like it :)

ingredients:
Batter:
6 egg whites
200 g of sugar
200 g of ground walnuts
zest od half lemon


Filling:
 6 egg yolks
200 g of sugar
100 g of chocolate
150 g of margarine or butter

With electric mixer whip egg whites until soft peaks form, add sugar and mix it until smooth, and all sugar is dissolved. Add ground walnuts. Mix gently. Grease a baking sheet and spread batter into prepared pan (large pan, from the oven, about 28x23 cm). Bake till it's lightly brown. Cut baked batter in three strips (lengthwise). Place bottom layer on a cake stand and with an offset spatula, carefully top with 1/3  of filling. Place the second cake layer on top, spread with another 1/3cof the filling. Repeat with the third layer. Spread with remaining cream around the cake, and decorate with ground walnuts.

Filling: Egg yolks and sugar put in a double boiler, stir constantly until it begins to foam, add chocolate and cook until it thickens. Let it cool.
In cold cream whisk butter.

Summer grows old, cold-blooded mother.
The insects are scant, skinny.
In these palustral homes we only
Croak and wither. 

Sylvia Plath

Reforma torta



Tijesto
6 bjelanjaka 
200 g šećera 
200 g mljevenih oraha 
malo limunove kore

Fil
6 žumanjaka 
200 g šećera 
100 g čokolade 
150 g margarina
 
Priprema 
1. Za tijesto izradimo bjelance, dodamo šećer i na kraju orahe. Istresemo u tepsiji od rerne i pečemo (staviti masni papir ili dooobro nauljiti i posuti brašnom, jer je tijesto krhko. No ni to nije problem, kad se slaže torta može izgledati sve ruševno, al kad se na kraju reže, ništa se ne primjeti ;) :)). 

Pečeno tijesto po dužini izrežemo na tri trake. Na tacnu stavimo jednu traku, premažemo filom, zatim drugu, opet fil, treću i onda sve fino obmažemo (dal ta riječ uopće postoji :D). Pospemo mljevenim orasima, ukrasimo M&M bombonima, ili već po volji. 

2. Fil kuhamo na pari - žumanjci, šećer i čokolada. 
Na kraju u malo prohlađeno dodamo margarin i dobro izmiksamo.
 
Posluživanje 
Ako se tijesto teže vadi, presijecite svaku traku po pola (okomito na traku, jel), nek se runi, nek radi što hoće, ne odustajte i samo slažite kao puzzle, ništa se na kraju ne primijeti :)

 This recipe has a history. It has a historical name, not because it's a "war cake", simple and cheap, but because I "invented" this cake, while I was studying for my exam. It was a nice Sunday, a few days before that huge exam named "History of middle and Southeast Europe in the 20th century" (yeah, I'm a history student) and instead of studying I've decided to take a break and make a quick, tasty and light fruit-cake. So I started to mix ingredients without knowing what I'm actually doing, and you know what - the cake turn out really good. An exam, a few days later, turn out even better :) So here is the recipe :)

LITTLE ENTENTE

Ingredients

biscuit:
3 eggs
3 tablespoons sugar
2 tablespoons semolina
2 tablespoons flour

Milk "Sauce":
0.5 l milk
little (if needed) sugar
2 vanilla sugar

Cream:
3 eggs
100 g sugar
100 g flour
2 bags of vanilla pudding powder
0.5 l of water
0.5 l milk
another 150 g of sugar
1 vanilla sugar

Other:
whipped cream
mixed berries

Preparation

Separate egg whites from yolks. In a large mixing bowl whisk egg yolks together with sugar until the yolk is almost white. Add flour and semolina. Mix just until combined. Whisk the egg whites until soft peaks form. Add egg whites mixture into yolk batter. Gently combine, so that color of batter is equal. Bake in preheated oven at 150 degrees of C, until it's brown.

Meanwhile, in a saucepan over medium high heat, combine sugar, vanilla sugar and milk. Cook, stirring, until mixture comes to a boil. Boil for 1 minute. Pour milk syrup over baked biscuit.

For the cream, mix  water and milk. Leave the half of the mixture, and put the other half on the stove to get warm. Meanwhile mix egg yolks with sugar and vanilla sugar, add pudding powder, flour and an earlier separated mixture of milk and water. Pour the egg mixture in boiling mixture of water and milk, mix while pouring and continue stirring until it's cooked. Leave it to cool.

then mix the berries with a little sugar.

In a small saucepan, combine the sugar and water and bring to a boil. Reduce heat and cook, stirring frequently, until the mixture reaches 245°F (118°C). Meanwhile, in a medium-sized bowl, beat the egg whites with an electric mixer until medium peaks form. When the sugar mixture reaches 245°F (118°C) , slowly add the sugar mixture to the beaten egg whites. When the sugar mixture is well blended, continue beating at medium speed for 5 minutes to cool. Add to egg yolk cream and gently stir.

Put the half cream on the biscuit, then put mixed berries, than the other half of the cream, and finish with whipped cream. :)

Jučer je trebala biti nedjelja "učim za ispit", no kako to biva, spletom okolnosti (koji uključuje nečje padanje i ozljedu koljena) sam ipak postala glavna kuvarica…sve je trebalo biti nabrazak gotovo, pa sam odlučila složiti kolac od dijelova drugih kolaca, pri tome mantrajući "Mala antanta", "Munchenski sporazum"..:D Završni rezultat je bio bolji od očekivanoga , ukusni spoj koji je odgnao sve lose misli i oblake, a i zasladio ispit koji sam dala za par dana :)

MALA ANTANTA 

Sastojci:

biskvit:
3 jaja
3 žlice šećera
2 žlice griza
2 žlice brašna

Preljev:
0.5 l mlijeka
malo (po potrebi) šećera
2 vanilin šećera

Fil:
3 jaja
100 g šećera
100 g brašna
2 pudinga vanilije
0.5 l vode
0.5 l mlijeka
još 150 g šećera
1 vanilin secer
ostalo
2 vrećice šlaga
šumskog voća

Priprema


Posebno izlupati žumanjke sa šećerom , brašnom i grizom. Zatim umiješati izrađene bjelanjke. Peci u plehu na 150 stupnjeva, dok ne poprimi boju. Vruće preliti s vrućom otopinom mlijeka, vanilin šećera i šećera. Stavit hladiti.

Za fil pomiješati vodu i mlijeko. Dio smjese ostaviti (oko 2 dcl) za puding. Žumanjke izmiješati s šećerom i vanilin šećerom, dodati puding (prasak), brašno i ranije odvojenu smjesu mlijeka i vode. Sve dobro izmiksati i uliti u zagrijani ostatak smjese vode i mlijeka. Miješati dok ne provrije. stavit da se malo hladne. Dotle šumsko voće malo pošećerit i ocijediti, a u mrvicu vode na vatri miješati (onih zadnjih u popisu) 150 g šećera. neka ukuha da postane viskozno, i to uliti u izrađene bjelanjke, pri tom i dalje miješajući (ili jednostavnije bjelanjke izradit sa šećerom na pari). Spojiti (ne miksati) žuti fil s bjelanjcima.

E sada izvadimo biskvit, na njega istresemo pola fila, rasporedimo voće po filu, pa ostatak fila i na to šlag, te dobrodooobro ohladiti.