Safiş's Kitchen

Ingredients

For the cake:

• 100 g flour
• 100 g sugar
• 100 g margarine
• 2 eggs
• 1 coffeespoons baking powder
• 1 vanilla sugar
• A little bit orange zest

For the cream:

• 400 g Schmand
• Half a packet of vanilla pudding
• Half a cup of granulated sugar
• 225 ml milk
• A little bit orange zest

Preparation

First, let’s put the cake ingredients into a deep vessel and mix them with a mixer for 3 minutes. Pour it into heart-shaped template and bake it for 15 minutes in 200 degree heated oven. Meanwhile, mix the ingredients for the cream, except milk. Add milk to it at a low heat setting. Slowly pour it onto the cake baked for 15 minutes, smoothen it, and bake it again at 200 degrees for 15 minutes. Decorate its topping with fruits as you wish. Mix 1 pack pie cast with 2 tablespoons sugar and 250 ml of water in a pot, cook it and pour onto the fruits. Leave to cool in the refrigerator for at least two hours, bon appétit. Happy Valentine’s Day, may God not separate you from your beloved ones!

Ingredients

• 8 grains biscuits
• 150 g sugar
• 150 g ground almounds
• 6 eggs
• 2 teaspoons baking powder
• 1 package vanilla sugar
• 1 teaspoon orange peel
• Half a teaspoon of cinnamon powder
• A pinch of cloves
• For the cream, 500 g raw cream
• 2 package vanilla sugar
• 2 package Sahnesteif (firming cream)
• 4 tablespoons instant coffee
• For the topping, Yogurette and chocolate sugar

Yapılışı

First, let’s crush the biscuits in a blender to bring them into powder-form and mix almonds, baking powder, clove powder, cinnamon, orange zest and chocolate candy in a bowl and put it aside. Separating the white from the yolk of the egg, put half of the sugar to the egg white and beat it until it gets snow white. Meanwhile, beat the egg yolk with the remaining sugar and vanilla sugar until it becomes creamy. Then, slowly add the biscuit powder mixture to it. Later, add the white to the yolk of the egg bit by bit with a tablespoon (without damaging the yolk) and pour onto a 26 cm wide baking tray which you should have oiled before. Bake that for 45 minutes in the oven which you should have pre-heated at 175 degrees. When done, pull out, leave to cool and divide the cake in the middle. Meanwhile, beat raw cream, 2 units of vanilla sugar and 2 units Sahnesteif in a deep bowl. Let’s add 4 tablespoons Nescafe to it. Put the cake of the lower layer into a mold. Pour the cream onto it and smoothen it. Crumble the upper layer cake with your hand and add it onto it. Peel the Yogurette bars with a potato peeler, making thin slices. Decorate the cake with these and chocolate sugar and let it rest for two hours in the refrigerator. Finally, remove the cake out of the circle-formed container and serve. Bon appétit!

Ingredients

For the lower layer

• 225 g flour
• 1 teaspoon baking powder
• 100 g sugar
• 1 pack vanilla sugar
• 1 egg
• 100 g butter
• 1 tablespoon water

To spread inbetween

• 3 tablespoons apricot marmalade

For the top layer

• 150 g butter
• 150 g sugar
• 2 pack vanilla sugar
• 3 tablespoons water
• 200 g meshed hazelnuts
• 200 g hazelnut powder
• 200 g chocolate

Preparation

For the lower layer, let’s mix the ingredients and knead them with our hands. It has to become a stiff dough, just like cookie dough. Let’s spread it up to tray size and lay it down on a tray we have greased before. Spread apricot marmalade onto it. For the top layer, let’s put butter, sugar and 3 tablespoons of water into it. Let’s mix it all on medium heat until the butter and sugar melt down. Add vanilla sugar and the hazelnuts and mix it and leave to cool. Spread this mixture on the top layer. Bake it for 25 minutes at 180 degrees until its top gets golden. Remove it out of the oven and leave to cool, cut triangles, dip the corners of it into our Bain Marie melted chocolate and leave to cool wrapped in wax paper. Our hazelnut triangles are done, bon appétit! In a cool home environment, they will usually stay fresh and crispy for ten days.

Ingredients

• 1 kg beef entrecôte
• 3 onions
• 2 carrots
• 2 bay leaves
• 1 branch rosmarin
• 3 tablespoons of oil
• Half a liter of broth
• 300 g porcini mushrooms
• 1 clove of garlic
• Half a teaspoon of clove powder

Preparation

Peel the onions and carrots and chop up two onions and a carrot. Put it in a pot, add oil to it and roast it. Also, add bay leaves and rosmarin to it. Once the onions turn yellow, add the beef and fry it altogether. Turn the beef upside down and back again, so that it can roast on both of its sides. Add pepper. If desired, you can add half a tea cup red wine at this point and let it remain for 2 or 3 minutes on fire until the alcohol evaporates. If you don’t put wine to it directly yet, you can add gravy and cook it for one and a half hour on low heat. Later on, let’s take the beef out and cut it into slices. Let’s pull the onion sauce, onion and carrots through a filter, crushing them. Next, let’s put the beef slices into a pot and add the sauce to it. Let’s add salt and pepper to it, according to taste, let’s add half a teaspoon of clove powder keep on cooking for another 20 minutes on low heat. If the thickness of the sauce isn’t sufficient let’s thicken it with flour. Meanwhile, let’s cut an onion into very thin slices and throw it into the frying pan. Add a little bit oil and fry. Let’s finely chop a clove of garlic and add it to it and the porcini we have chopped large chunks of and get back at roasting immediately. Let’s add salt, pepper and thyme to it. Once the beef is cooked soft, let’s serve it two slices each with mushrooms aside. Bon appétit!