Love goes through the stomach-The result is... a cake
How did the idea come about? It "cooked" in our heads, and then in our confectionery practicum ...
We are confectioners by profession. and we wanted to contribute professionally, so we decided to come up with our own recipe. We wanted the recipe to be such that everyone could dare and make the same dessert. We used plain ingredients and got the perfect cake, coconut and chocolate flavors and they are great combined together. The cake is the “star of our project” Her name is Lady Coco.
The students who participated are third grade, from the Catering and Tourism School in Osijek and, their confectionery teacher, Marina Majdenić (me).
Lady Coco.pdf
Lady Coco.docx
Dear partners! My students and I made a recipe book in the Book creator web tool. We’ve written recipes, researched the most famous ones, and included all the suggestions you’ve put for us here. Take a look at our work! RECIPE BOOK
All the recipes are in the recipe book, which we made. And Lady Coco is our author's recipe, and so are the paintings. Feel free to dare and make your own dessert. You can do it!
We also made a video. Lady Coco, Princess Cake ... Take a look! Lady Coco
All the recipes are in the recipe book, which we made. And Lady Coco is our author's recipe, and so are the paintings. Feel free to dare and make your own dessert. You can do it!
SWEET STORY, VIDEO
These days we made some interesting desserts. We want to show you what we made. We hope you enjoy our work, at least half as much as we enjoyed. Take a look!
OŠ Jabukovac-Zagreb
Classic Wallnut Cake
Raspberry brownies
OŠ VELIKA DOLINA
Slovenian Bled Lake Cream Cake
Equipment
Ingredients
Custard
- 4 cups milk whole
- 12 egg yolks
- 1.5 cups white sugar
- 1.5 tbsp vanilla sugar (vanilla infused sugar)
- 3 packages gelatin unflavored
Whipped cream, to be added to the custard
- 3 cups heavy whipping cream full fat
- 3 packages vanilla sugar
- 2 tbsp powdered sugar
Pastry
- 1 package puff pastry dough defrosted (or from scratch as photographed)
Instructions
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Gently bring 4 cups milk to a simmer over medium heat in a small saucepan. Separately, start a ban marie. (add water to a saucepan, large enough to hold a large heat proof bowl without touching the water). Bring the water in the ban marie to a simmer.
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In the meantime, in the medium mixing bowl, beat the 12 egg yolks with the white sugar and vanilla sugar, until the mixture becomes light and creamy.
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While the milk is simmering and the custard mixture is prepared, prepare the gelatin. Boil a quarter cup of water and slowly pour the water over the gelatin in a small bowl. Stir until the gelatin completely dissolves. The custard, the gelatin and the simmering milk need to be ready at the same time. Be careful not to over heat/burn/scald the milk. And, don’t let the gelatin cool completely and set completely. The trick is to have all 3 elements at the same or very similar temperatures.
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Once the milk is simmered, move the milk into the large bowl of the ban marie. The bowl should not touch the water, the ban marie is to create a gentle, even heat. With a whisk, slowly begin adding the custard mixture into the milk while the water continues at a light boil beneath. Once all the custard is incorporated into the milk, keep stirring until the custard is thicker, and coats the back of a spoon (about 15 minutes).
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Gently heating the custard, and not over cooking, takes patience. Try not to give up and turn up the heat to get results faster. Trust in the process, it will work!
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At this point, turn off the simmering water while keeping the custard mixture in the bowl of the ban marie. Slowly add the prepared gelatin (from the small bowl, strain any lumps). Stir the custard mixture until the gelatin is thoroughly blended (about 5 minutes). Remove from the ban marie, let it cool completely at room temperature. Stirring occassionaly, until it has reach room temperature.
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After it reaches the correct room temperature, (about a half hour) place the custard mixture into the refrigerator.
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The custard will continue thickening in the refrigerator. Stir every 15 minutes as it cools and sets in the fridge.
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Once the custard is chilling in the refridgerator, start the whipped cream.
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Whip the heavy whipping cream with the vanilla sugar and powdered sugar until soft peaks form.
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Combine the custard and the whipped cream mixture, gently folding togehter until all the cream is incorporated without deflating the whipped cream. Chill the custard/whipped cream mixture in the refrigerator until the puff pastry is ready.
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Place the defrosted puff pastry sheets onto a lightly floured surface. Cut each sheet lengthways into thirds, then cut across into four even parts. You should get 12 slices of pastry squares per one sheet.
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Preheat the oven to 400 degrees Fahrenheit (around 200 degrees Celsius). Place the 12 pastry squares onto a parchment lined baking sheet, place another baking sheet on top of the pasty to keep them from puffing up too much. Bake for about 12 minutes, until lightly brown (remove the top baking sheet, and bake for longer if needed. The pastry should be light brown, and crispy). Repeat with however many pastry sheets you have.
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Once baked, separate each puff pastry (using layers to separate each piece in two) to create a top and bottom, then set each piece together (in two parts) so you can compile the dish. Line a serving tray with half of the pieces (bottoms) – choosing a 13 x 9 inch baking tray that has high sides is best.
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After placing the pastry pieces (bottoms), mix the custard gently one last time, then pour it on top of the pastry pieces in the tray. Evenly spread the custard using an offset spatula, placing the baked pastry tops on the custard so they match the bottom pieces.
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Chill.
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When ready to enjoy this delicious treat, dust liberally with powdered sugar, then carefully cut a chilled slice from the tray, cutting easily between the top pastry pieces as your guide. Enjoy!
You can add a recipe or just write one or more ingredients that are traditionally used for making cakes, maybe some special ingredients and cakes for weddings :)
Don't forget to write where the recipe is from and maybe some interesting facts about it.
CROATIA:
Walnuts and Popooy seed rolls - Primary school Popovac
How to make - step by step - LINK
Source: Coolinarika
How to make turkey with mlinci - Primary school Drenje
Here you can find the recipe: LINK
Source: Konzum
Josipa Erhardt GŠFK Osijek
How To Make Salenjaci (Croatian Croissants With Character) - Osijek
Video recipe: Slavonski salenjaci
Source: Jamnica.hr
CROATIA
Zagorski štrukli
https://www.worldfoodstory.co.uk/recipe/zagorski-strukli
POLAND: Apple pie! The oldest pastries in Poland contained apples and yeast dough. However, I am sending an old recipe for a nut cake that has been baked in Poland for a long time.
Nut cake.docx
Yeniköy Secondary School/İzmir-Turkey:We will make cake with biscuists.Every housewives know this recipe in the village I study.
https://youtu.be/usyu44_XrqQ
ITALY (IC PAPA GIOVANNI XXIII, SAVIGLIANO)- special INGREDIENTS for DELICIOUS CAKES: Nutella (chocolate and hazelnut spread produced in Alba, Italy, by the Italian company Ferrero), hazelnuts, "torrone" (a nougat confection made of honey, beaten egg whites, almonds, wafers, hazelnuts and vanilla), pistachios.
Benkovački prisnac and fritule-Primary school Benkovac, Croatia
https://read.bookcreator.com/cjzfpj8ivWNG6paUKkvRrtcPNOn2/fsD5n164RLyIAcuhYt1Lsw
A recipe from Greece often offered at weddings:
Photo by: https://www.alwayshungry.gr/syntagi-paradosiaka-amygdalota-axladakia/
Text written by: Valia, Alexandra, Ioli
PRIMARY SCHOOL DR. FRANJO TUĐMAN BRELA, CROATIA
Our place has not always been a famous resort. By WW2 our people were poor so they had no extra cakes for weddings...they used to make blitvenjak and kumpet for festivities...scan the QR codes to get the recipes:
A traditional and quick-to-make dessert - fritters
Made by Primary school Zmijavci
Rapska torta
">Video
OSNOVNA ŠKOLA ČAZMA
