Ingredients:

400 grams of cottage cheese
3 eggs
3 tbsp sugar
vanilla sugar packet
pinch of salt
200 ml of milk
225 grams of flour
1 tsp. baking powder
3 Tbsp. vegetable oil

I had low-fat cottage cheese, there is no need to strain it.

Mix the cottage cheese, 3 egg yolks, sugar and vanilla sugar in a blender until smooth.

Add milk and vegetable oil – mix it up. Gradually add flour sifted with baking powder. Leave the obtained curd dough for 10-15 minutes.

Beat 3 whites with salt and gently, in batches, add to the batter.

Heat a frying pan with a little oil, you can grease occasionally with a brush dipped in oil. Spoon a tablespoonful of dough onto the pan to form a round pancake with a spoon. Fry over medium heat until crispy, about 1 minute on each side.

Since the pancakes are almost unsweetened, you can serve them with sweet sauce, jam, or jam.

Bon appetit!

The post Cheese pancakes appeared first on Bakes For Breas.

Ingredients:

300 grams of flour
½ tsp. salt
300g cold butter
3 tbsp sugar
50 ml ice water

1 kg cherries
100g dark chocolate
sugar topping to taste
egg yolk + milk to grease dough

I should point out right away that you add the amount of sugar in this recipe to your liking. I like the dough to be more neutral in flavor and the filling to be moderately sweet.

The number of ingredients is for 4 large galettes.

In a large bowl sift flour and salt, add sugar. Chop the butter with a knife into small cubes or grate it with a coarse grater. Add it to the flour mixture and quickly rub it with your fingers to make a fat crumb. Add ice water. This should be done in portions, watching the consistency of the dough. Knead the dough quickly, roll it into a ball and place it in the fridge for 30 minutes.

Remove pips from the cherries. Chop the chocolate into medium sized pieces.

Take out the dough and divide it into 4 equal parts. Cover the table with flour, take one part of the dough and roll it out into an uneven circle 0.3-0.5 cm thick. Transfer it to a baking tray lined with baking paper. Place the cherries and chocolate in the middle, leaving 2 to 2.5 cm to fold in the dough. Sprinkle with sugar to taste (I had about 2 tablespoons of sugar per galette). Fold in the edges of the dough nicely, making folds. Brush the top of the dough with a mixture of egg yolk and milk, sprinkle a little sugar. Repeat with the rest of the dough.

Bake in heated oven for 20-30 minutes until the dough browns. Let cool a little and serve. These dumplings are as good warm as they are completely cooled.

Enjoy your appetite!

The post Cherry and dark chocolate buns appeared first on Bakes For Breas.

Ingredients:

200 g of high cocoa chocolate
150g butter
200 g sugar
2 eggs (C0)
1 Tbsp (heaped) cocoa
120g flour

We break the chocolate into pieces, add the butter cut into small cubes, and melt until smooth. I do this in the microwave.

While the chocolate mixture is cooling, beat the eggs and sugar until a fluffy mass.

We add the cooled chocolate mixture to the egg mixture and mix it thoroughly. Then add flour sifted with salt and cocoa. Mix until homogeneous.

Line a cake pan (I have 20-22 cm) with baking paper, grease it with butter and pour out the batter.

Bake in a preheated 180 degrees oven for 25-30 minutes. It is very important not to overcook the brownies in the oven. A wooden skewer should come out of the cooked brownies slightly moist, and the surface of the cake should be glossy and slightly cracked.

Let cool for 10-15 minutes, then cut into squares and serve.

Enjoy your appetite!

The post Chocolate Brownies appeared first on Bakes For Breas.

Ingredients:

180g butter
180g chocolate (preferably at least 70% cocoa)
260g sugar
4 eggs
70g cocoa powder
180 grams of flour
¼ tsp. salt
vanilla
Pitted cherries (about two large handfuls)

Preheat the oven to 180 degrees.

I have a 31×22 cm rectangular dish.

We cut the butter into cubes, break the chocolate into pieces and melt in a water bath or in a microwave. The second method is more convenient for me – it’s faster and less crockery is usedwink I put it on for about 2 minutes, and every 30 seconds I stir it with a silicone spatula, so it doesn’t overheat. Set aside.

Sift in flour, cocoa, and salt. Whisk the eggs and sugar and gently pour into this mixture warm chocolate, continuing to whisk. When the mixture is homogeneous, add the flour mixture, vanilla and knead the dough.

Cover the baking dish with parchment paper, greased with butter. Pour out the dough. Place cherries on top, pressing them slightly into the batter.

Bake for 30-40 minutes, until the skewers are moist (this is very important!). It’s best to check the brownies more often so you don’t overcook them. Even 3 minutes may be unnecessary. The skewer comes out of the finished brownie with moist crumbs on it.

Enjoy your appetite!

The post Brownies with Cherries appeared first on Bakes For Breas.

P.S. I changed the proportions of the original recipe a bit – I didn’t have the right amount of chocolate…)

Ingredients:

200 g of dark chocolate (60-80% cocoa)
200 g butter
180 g sugar
3 large eggs
80g flour

Break the chocolate into pieces and melt in a convenient way. I do it in the microwave. I put it on for about 2-3 minutes, but every 30 seconds I check the chocolate not to overheat, and only when most of the pieces are melted, I gently stir them with a spoon until a smooth thick mass. Leave the chocolate to cool.

In the meantime, whip the room temperature butter and sugar. It took me 4 minutes. We start adding the eggs, one at a time, and after each one we beat them thoroughly. Now add the cooled chocolate – mix. Sift the flour in batches and mix it into the batter.

Grease a 22 cm. mould with butter and sprinkle with cocoa powder. Drop the dough into the tin and bake for 25-30 minutes at 180 degrees Celsius. Be sure not to overcook the cake in the oven.

You can tell when the cake is ready by the matte crust on top, which is slightly cracked, and check the middle with a skewer – there must be some dough left on it.

Let the finished pie cool, then release it from the mold. If you serve it warm, then only with ice cream))

Enjoy your appetite!

The post Susie’s chocolate gateau appeared first on Bakes For Breas.

Ingredients:

8 egg whites
330g sugar (the finer the sugar crystals the better)
100g dark chocolate (at least 70% cocoa)

The egg whites should be at or near room temperature, but not from the fridge. It will take a little longer to beat the room temperature proteins, but the resulting mass will hold its shape better.

Melt chocolate in a water bath or in a microwave and leave it to cool.

Pour the whites into a dry bowl and beat with a mixer on medium speed until frothy.

Then gradually add the sugar without stopping the beating.

Beat until there is no more sugar and the mixture is stiff.

You can check if the meringue is ready by filling a spoon with the egg white mass and turning it, if the mass stays on the spoon and does not fall off.

Now we pour in melted chocolate in a thin stream and mix it gently with a fork or a skewer.

Put baking paper on the baking tray and spoon out the meringue.

Let the cookies dry at 100 degrees for 2 hours. I got them crispy and a little moist on the inside.

Bon appetit!

The post Marble Meringues appeared first on Bakes For Breas.

I will say right away that the amount of sugar depends on the sweetness of the fruit you will use.

Ingredients:

For the dough:

150 g butter
300g flour
½ tsp. salt
2-3 tbsp ice water

For the filling:

5 pears
50g butter
100g sugar

We make a chopped dough. Its preparation I have already described more than once in the blog. But since the correctness of its preparation in the tarte tatin is important, I will describe it again.

The butter must be from the freezer. Sift the flour into a bowl with salt. I grate the butter on a coarse grater. You can also grind the butter and flour in a blender, but I do not have such a large bowl. Then we add ice water one tablespoon at a time. The dough should be gathered into a ball, without kneading. Collected, in clingfilm and into the refrigerator for at least 30 minutes.

In the meantime peel pears and cut them into slices. If pears are big cut them in 8 pieces.

Now we prepare the caramel. We take a saucepan or a pan with a thick bottom, put oil and pour sugar. We bring the mixture to a slightly golden color.

When the caramel is ready, quickly pour it into the mold (not the split mold!). I have a diameter of 28 cm. And we put pears on it beautifully.

When cool, roll out the cooled dough into a circle a little bigger than the mold itself and carefully transfer it to the fruit (you can use a rolling pin), bending a little under the fruit edges of the dough.

Bake for 30 minutes until the dough browns.

After 2 to 3 minutes, turn the tatin out onto a plate. We put a big plate with the bottom up on the tart and carefully, so as not to get burnt we turn the tart with the plate, and, voila, a beautiful fruit tart is ready. It’s better to eat it warm, you can with a scoop of vanilla ice cream.

Enjoy your appetite!

The post Tarte tatin with pears appeared first on Bakes For Breas.

Ingredients:

For the sponge cake:

6 eggs
150g sugar
120 g flour
25 g cocoa powder

For the cream:

1 egg yolk
2 tbsp water
140 g condensed milk
10 g cocoa powder
170g butter

For frosting:

50g butter
60g dark chocolate
+ 3-4 tbsp apricot jam to grease the cake

For the sponge cake, separate the egg whites from the yolks. First, whip the yolks with half the sugar until a fluffy, light mass. Whip the whites into a stiff foam, gradually adding sugar and continue beating until stiff peaks.

Carefully mix egg yolks with whites, add flour sifted with cocoa powder. Slowly, but surely mix in the flour mixture with a spatula from bottom to top.

Take a spring form (I have a 24 cm diameter, you can take smaller, to make the cake higher), grease it with butter, put the dough and put it in a heated to 200 degrees oven for 20-30 minutes.

Let the ready sponge cake cool in the form for a while, then lay it on a rack and leave to rise for a few hours.

Prepare the cream. We mix yolk with water, so that it does not curdle, add condensed milk and put on a small fire. We boil it constantly stirring till it becomes a syrup. Let it cool to room temperature. In the meantime, beat melted butter with a mixer, add cooled cream and whisk. Sift in the cocoa and mix well again.

Cut the cake into 2 layers, spread the cream, smooth and cover the other half. On top of the cake spread homogeneous apricot jam (I used home jam rubbed through a sieve). Let the cake cool for 7-10 minutes.

In this time we make the chocolate glaze. Break the chocolate into pieces, add butter and melt in the microwave or in a water bath. Mix well and pour on top of the cake.

Before using, leave the finished cake in a cool place for a few hours (you can overnight).

Bon appetit!

The post Prague Cake appeared first on Bakes For Breas.

Ingredients:

Batter:

2 cups flour.
1 egg
3 tbsp sugar
200g of butter

Filling:

0,5 kg fresh cherries
2 eggs
2 Tbsp (no slice) corn starch
½ tbsp. sugar
200 grams of sour cream
vanilla to taste

We remove pips from cherries and put them in a colander to drain the excess juice.

Pre-cool the butter in the refrigerator.

Sift flour into a bowl, add sugar. Grate butter on a coarse grater. With fingers we rub butter with flour and add egg. Knead the dough and put it in the refrigerator for at least 30 minutes.

Preheat the oven to 180 degrees.

We use a 24 cm round spring form, put the dough in it and, flattening it out with our fingers, make the sides. They should be quite high, as the dough will shrink a little when the cake bakes.

Put parchment for baking on the dough and fill with weights (in my case it is raw peas or beans). Before doing this, prick the crust in several places with a fork. Bake for 15 minutes.

In this time we prepare the stuffing. Whisk together sour cream, starch, eggs, sugar and vanilla.

On half cooked layers we put cherries. If the berries are too wet, you need to blot them with a paper towel (we do not need the extra moisture). Then pour the sour cream filling berries, do it slowly and thinly, so that all the cherries were evenly distributed.

Carefully place in the oven. Bake for about 20 minutes, until the middle of the pie is well-cooked. I turn on the lower mode 5 minutes before it is ready, so that I don’t doubt that the middle is well-baked.

We take the pie out, after 10 minutes release it from the sides of the mold and cool it to room temperature, and then at least 2 hours in the refrigerator. I usually bake these pies overnight, and in the morning we enjoy this deliciousness.

Enjoy your appetite!

The post Cherry Pie appeared first on Bakes For Breas.

Ingredients:

150 g softened butter
170g sugar
2 eggs
140g natural yogurt
zest of one lemon
vanilla sugar
225 grams of flour
1 tsp. baking powder
125 g blueberries (I have frozen)

All ingredients must be at room temperature.

Beat the butter thoroughly with the sugar and vanilla sugar. Add the zest. Then one by one add eggs, beating well after each one.

In a separate bowl mix flour with baking powder. Add yogurt and flour mixture one by one. Mix well. Now add the berries and gently mix them into the batter.

Grease a mould (I have a ring dish with a diameter of 24 cm, you can take a 13*20 cm bread form) with butter and pour the dough into it.

Bake at 160 degrees for about one hour. Check the readiness with a skewer, it should come out of the ready muffin dry.

Take out of the oven and leave in a mold for 10-15 minutes, then take out of the mold and cool completely on a rack. Before serving, sprinkle with powdered sugar.

Enjoy your appetite!

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