5 eggs

5 small cups of custard sugar

5 small cups of flour

1 1/2 small cup of sunflower oil

Vanilla sugar 6 grams

zest of a lemon,

1 tablespoon of cocoa

powder sugar 100 grams


Beat egg whites with electric beater adding sugar and vanilla sugar bit by bit.
Mix until stiffens. Continue to mix (at medium speed) adding one egg yolk every 2 minutes.
Stop mixing. At the end put flour and lemon zest into mixture.

Grease oven tray (36 cm diameter high 11 cm or similar) with butter or margarine, and sprinkle with flour.
Put the half of the mixture into the tray. Add one large table spoon of cocoa to the rest of the mixture
and poor over onto the mixture.

Preheat oven to 200 degrees C and bake for app. 30 minutes,
until the sides pull away from the pan and a wooden skewer inserted in the middle comes out clean.
Take it warm form the oven and cut into slices.
Sprinkle with powder sugar and serve with vanilla
or chocolate ice cream.

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Serbian winter mezze – appetizer

In Serbia mezze can include smoked flavored sausage, various bread types, -
proja national dish of corn bread,
cheese and all sorts of pickled vegetables and many other mouth watering stuff.

Proja - Corn bread with smoked sausages and grilled red peppers salad


•    400 grams of roughly grind Corn flour
•    220 ml of water
•    ½ tea spoon of salt
•    ½ kg red peppers
•    300 grams smoked flavored sausages
•    2 cloves of garlic
•    Salt, sunflower oil ,vinegar
•    Parsley ½ cup


Mix corn flour, water and salt in the bowl.  Put it in greased oven tray and bake
for 30 minutes at 200 Degrees C.
Keep it warm. Cut proja bread in small cubes and cover each one with thin peace of smoked sausage,
which will start to melt.
Grill red peppers until upper skin turn black. Cool it. Peal the burned skin.
Mix sunflower oil, finely chopped garlic, vinegar and parsley and spared the dressing over the peppers.

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Ladyfingers fresh fruit cake


•20-30 pieces of ladies finger if you are using regular ones;
•400 ml of sour cream
•150 gr  of  powder sugar
•600-800 grams  of  black cherries, strawberries, raspberries or any berries
•300 ml fresh cream
•Dark cooking chocolate 50 grams
•Vanilla sugar 6 grams



Mix together sour cream with 2-3 large tablespoons of powder sugar by hand.
 Blend vanilla sugar in. Line bottom of square dish (18 cm long with 10 cm width and 8 cm height)
 with ladyfingers.
 Pour sour cream /sugar mixture all over ladyfingers.
 Top with fresh fruit (cherries, strawberries, raspberries ECT.
  Line ladyfingers.  Pour rest of the sour cream mixture. Top with fresh fruit.
 Pour with remaining mixture. Decorate on the top with beaten fresh cream and remaining
 of the fruit and chopped chocolate. Refrigerate overnight.
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Cherry strudel

Strudel is a type of sweet or savory layered pastry with a filling inside,
that gained popularity in the 18th century through the Habsburg Empire (1278-1780).
Strudel is also related to the Ottoman Empire's pastry baklava,
and is a traditional pastry in the whole area formerly belonging to the Austro-Hungarian Empire.


•    Phyllo pastry - 600 grams
•    8 cups  washed, pitted, drained  black cherries
•    1  1/2 to 2  cups sugar or to taste
•    Powder sugar  for dusting
•    Bread crump   ½ cup
•    Butter    70 gr


Spread  4 - 6  philo pastry sheets at the clean cotton tablecloth.
Brush the sheets with melted butter.
Put the all the cherries in one thick line over the sheets.
Sprinkle with 2-3 large tbs spoons of custard sugar and 1 tbs of breadcrumbs.
Roll the dough to a 1/8-inch thickness.
Repeat the procedure until you run out of phalli pastry sheets and cherries.
Using the tablecloth to roll the strudel away from you, until it is completely rolled.
Brush the top of the strudel with melted butter.
Cut into sections that will fit your baking sheets and tuck in ends of strudel.
Place rack in middle of oven and heat to 250 degrees C Bake 10 minutes,
reduce heat to 175 degrees and bake 20 to 25 minutes more or until strudel is crisp and golden.
 Remove from oven, cool slightly and then cut on an angle into slices. Dust with confectioners' sugar.

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