No, You didn't read it wrong. And yes, you are on a right page! The name of this dessert is little strange, but the dessert is fantastic: it looks great and tastes fantastic :)

Don't worry, it's not some witch potion where you need to cut off your grandpa's mustaches. The cake is named like this, because when you slice up the cake, you get pieces that looks like mustaches :) Interesting, right? :)


You don't believe it? Look for yourself!

Dough 


350 g of flour 
150 g margarine or butter 
7 tablespoons of milk 
1 tablespoons of sugar 
4 egg yolks 
4 teaspoons baking powder 
2 tablespoons of sour cream

Place the flour and baking powder onto a flat work surface and shape it into a well. Pour the milk, sour cream, egg yolks,  margarine or butter, sugar and a pinch of salt into the center of the well and work into a ball of dough. Use a rolling pin to flatten the dough into a square block. You will get 3 blocks out of this recipe. 

 


Filling 


4 egg whites
200 g ground walnuts
vanilla sugar
1 - 2 tablespoons of cocoa 
150 g sugar

With electric mixer beat egg whites, add sugar and vanilla sugar and continue mixing until egg whites are firm enough and all sugar is dissolved. Then add ground walnuts and cocoa, and carefully mix it with spoon.

Now you will need:
some jam 
some ground walnuts for sprinkling
some cocoa and a little bit of cinnamon


Spread jam over the roll out dough leaving the middle of dough empty. Sprinkle ground walnuts, cocoa and cinnamon over the spread jam ,

and now roll the dough on both side (left and right) equally, so that you leave a little empty space in a middle. 

Put the dough into a pan. Fill the empty space with filling and put it in a preheated oven.

Bake until lightly golden. Take out of the oven.


plus
50 g  milk chocolate 
A little icing sugar

When the cake cools, sprinkle sides with icing sugar (white whiskers ;) ) and in the middle spread the melted milk chocolate. 

Čičini brkovi

Za tijesto:

350 g brašna

150 g margarina ili maslaca

4 žumanjka

1 prašak za pecivo

7 žlica mlijeka

1 žlica šećera

2 žlice vrhnja

Za posip:

Mljevenih oraha

Cimeta

kakaoa

Zamijesite tijesto i razdijelite u tri dijela. Tanko razvaljajte i namažite pekmezom lijevu i desnu stranu, ostavljajući sredinu praznu. Pospite pekmez obilato s orasima, cimetom i kakaom. Zamotajte lijevu i desnu stranu, ostavljajući malo mjesta u sredini. U njega ćete staviti fil.

Fil:

4 bjelanjka

200 g šećera

200 g oraha

1 žl kakaoa

Izmiksati bjelanjke s šećerom dok ne dobijete čvrsti snijeg, Umiješajte orahe i kakao. S tim filom popuniti sredinu kolača.

Staviti peći na 200 stupnjave i peći dok ne dobije lagano smećkast. Izvaditi. Posuti kolač a strane šećerom u prahu, a sredinu premazati s rastopljenih 50 g mliječne čokolade.

Pri rezanju dobijete kekse koji nalikuju čičinim brkovima =)

 

And then the fig has kept her secret long enough.
So it explodes, and you see through the fissure the scarlet.
And the fig is finished, the year is over.

Oh, Mister D.H. Lawrence, how you were wrong. The year is almost over, but the fig isn't finished. She's waiting in a jar. For you to spread it on a crepes or a bread.When you taste it you can feel Christmas, summer and autumn...all in one.
I live in Slavonia. Sometimes we have cold and snowy winters, so it's not good place for fig to grow. Nevertheless, few years ago we have planted a fig, and now the fig is grown and produce a great deal of fruit.
Enough for make this delicious jam. So here is the recipe:

You will need:

2 kg fresh figs
about 200 g of sugar (I don't like very sweet jam)  
1.5 lemons (just juice)
2 slug of rum 
2 teaspoon cinnamon    
jam express

  

Wash the figs, clean it, trim any hard stems from the fresh figs. If the variety has tougher outer skins, chop them finely. Mix them in blender food processor,or chop it with a knife. Place them into the saucepan over the low heat. Simmer the figs with sugar, lemon, rum and cinnamon for 10 minutes, than add the jam mix (read the instruction). Cook about 30 minutes, until jam is thick enough.

Bottle the jam into sterilized canning jelly jars and close with a lid. Screw it on tight and set aside in a draft-free area to cool.

 

			The proper way to eat a fig, in society, Is to split it in four, holding it by the stump, And open it, so that it is a glittering, rosy, moist, honied, heavy-petalled four-petalled flower.
			D.H. Lawrence