Ideal combination cherry and chocolate. Swiss roll.

• 5 eggs (yolk and white separated)
• 50g all-flour 
• 100g starch 
• 2 tablespoons grinded almond into flour 
• 1 tablespoon dark cacao 
• 125 g  sugar
• 1 pack vanilla sugar 
• 100g  cherry compote (concentrated)
• 50g brandy
• 1 teaspoon sugar
• 1 pack (80g) vanilla pudding instant
• 200ml milk
•  250ml  cream  of milk 38%
• 380g cherry from compote
• 150g dark chocolate
• 150 ml cream of milk 32-38%
• 2 tablespoons brandy

Apple strudel with almond crumbs. Tasty and easy.

I recommened this recipe to those who feel their culinary art is worth that extra special something. Especially this pie is good because of almond.

Almonds not only taste good, but they're also good for your health .

Almonds are one of the most nutritious of all nuts. They are rich in the vitamins and minerals that help build a healthy heart, especially vitamin E. And these little nutrient nuggets are cholesterol free.

There are many kinds of food made from this nuts, for expl: almond butter, praline, marzipan, frangipan, amaretto products, macaroons, tarts, almond essence, marron, etc.

• 6-8 apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
•  250g all-purpose flour
•  100ml warm water
•  70 g almond crumbs
•  80g raisin
•  1 egg
•  2-3 tablespoons plant (vegetable)oil
•  30g bread or biscuit crumbs 
•  100g unsalted butter
•  50g sugar brown
•  ¼ teaspoon cinnamon
•  1/2 lemon, juiced 
•  pinch of salt
•  1 yolk
•  2 tablespoon milk

Preheat oven to 220 C. Line a baking sheet with parchment paper. 
Make dough, sift the mentioned flour, add egg, oil, water and salt. 

Heat the butter and let it cool a little.

Mix the sugar and cinnamon in another bowl.

To roll a dough on a damp towel, brushing it with melted butter, then place the apple mixture (apples, almond crumbs, raisin, mix of sugar &cinnamon), make a roll with towel. Transfer to the prepared baking sheet. Brush the top with yolk&milk mix.

Bake in preheated oven for 35 to 40 minutes, or until golden brown.

                                                                                 

Cacao..chocolate..for chocoholics...

Chocolate Cake 

(bakes into a 8″ square cake or 12 reg cupcakes)

-adapted from Vegan Cupcakes Take Over the World-  

•  1 cup unsweetened soy milk, room temperature 
• 1 tsp apple cider vinegar
• 3/4 cup caster sugar
• 1/3 cup canola oil
• 1 1/2 tsp vanilla
• 1 cup plain flour
• 1/3 cup cocoa (I used Varlhona)
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350F and grease and line the bottom of a 8″ square tin or line muffin pans with 12 cupcake liners.
2. Whisk together the soy mil and vinegar and leave aside to curdle.
3. Meanwhile, sift together flour, cocoa, baking powder, baking soda and salt.
4. Whisk sugar, oil and vanilla into the curdled soy milk. Whisk until foamy.
5. Add the sifted dry ingredients to the wet ones in two batches and stir until no big lumps remain. A few tiny lumps are fine.
6. Pour batter into tin or cupcake liners and bake until a skewer inserted in the middle comes out clean. For cupcakes, it takes about 18-20 minutes, for the 8″ cake, I baked it for about 30-40 mins.