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Dessert cake "Ant"

Dessert cake

Take the butter out of the fridge in time to soften it (I took it out in the evening for the morning, if it's not summer). Cover the tray with baking paper.


1. Separate the egg whites from the yolks. Put the yolks in the pan in which you will boil the cream.

2. Whisk the egg whites with a pinch of salt. Then gradually add the sugar and mix until the sugar crystals are completely diluted. You have to get a firm composition.

3. Preheat the oven to 170-180 degrees.

4. Add sifted flour and walnuts and mix lightly, from bottom to top, with a spoon (I mixed with pear).

5. In the baking paper tray, spread the composition spoon by spoon and then level.

6. Place the tray in the preheated oven over medium heat (about 180 degrees) and leave until the top takes on a slightly golden color (about 30 minutes).

7. Remove it with baking paper and place it on a grill to cool.


1. Separate the egg whites from the yolks.

2. Mix the flour with the poppy seeds.

3. You have to get a firm composition.

4. Add sifted flour and poppy seeds and mix gently, from bottom to top.

5. Put baking paper in the same tray in which you baked the first top and spread the composition spoon by spoon, then level.

6. Put the tray in the already hot oven, over medium heat (about 180 degrees), and leave until the top takes on a slightly golden color (about 30 minutes).

7. Remove it with the baking paper and put it on a grill to cool.


1. Mix the foam left in the butter at room temperature.

2. Mix the yolks together with the sugar and water in a double-bottomed bowl.

3. Put the pot on the fire and let it simmer, stirring constantly, until the composition acquires the consistency of a pudding / sour cream.

4. Allow to cool completely and add the vanilla essence and grated orange peel. Take from the composition and add spoon by spoon over the butter, mixing at the lowest speed.


1. Peel off the baking paper.

2. Place a wafer sheet on the tray over which to spread 1/3 of the cream.

3. Follow the poppy top with the top over the wafer sheet with cream (turn it over).

4. Spread 1/3 of the cream on top of the cream, then place the walnut top in the same way.

5. Spread the rest of the cream and place the second wafer sheet. If necessary, cut the edges of the countertop with a knife that exceed the size of the wafer sheet. Put a weight on top (but not very big as I did and I flattened the pattern that was embossed on the wafer sheet :)) to stick the cream on the sheets. Portion with a knife with an extremely thin blade, well sharpened / serrated (I cut with the cutter and the ruler, those intended for use in the kitchen).

May it be useful to you!


Topping from apricot jam, almond flakes, whipped cream, melted chocolate, or powdered sugar. Whatever you have on hand.

For the crust, mix the flour, diced soft butter, sugar, egg, baking powder and salt.
Remove the small black cardamom seeds from the green and dried capsules and mix them into the dough.
Knead briefly until you get a homogeneous dough.
Do not overdo the kneading. The heat of the hands will damage the texture which must remain sandy not sticky.
Put it in a foil in the fridge for 20 minutes.
Meanwhile, we make the cream from, beaten eggs with sugar and add the cottage cheese (I had pearls of cheese), sour cream and vanilla.
Remove the dough from the cold and spread it on the floured table with the rolling pin, until we obtain a sheet a little bigger than the size of the baking tray, so that when we put it in the tray, the dough will also cover its walls.
We flour the surface of the dough and also with the help of the rolling pin, we roll the dough and then we transfer it to the tray.
The tray should not be greased and does not require baking paper, because it is a greasy dough that does not stick.
Over the crust, put the cream cheese and place the apricot halves nicely on top.
Bake at 175 degrees (medium heat) for 50-60 minutes, until the cream takes on a little color and the crust comes off the walls of the tray.
Let the cake cool, then decorate it as much as you can.
I brushed the apricots with a little topping, made on the spot from 3-4 apricots and 5 tablespoons of sugar. Boil together briefly, about 7 minutes.
The cake is kept in the refrigerator for 2-3 days.
Moreover, I don't think it will last. :)

That's because when the apricot mixture mixes with the cardamom aroma, you don't even know what hit you.
You just know you want another bite.

Today I present you a special, delicious and effective homemade cake. I've had it for a long time, from my aunt's cake notebook, which specializes in homemade cakes and is always happy to try new recipes. I don't know what her origin is, nor does my aunt know where she got it from, certainly not from the internet, because at almost 70 years old she doesn't have a computer, no internet and no contact with social networks. I also tasted it a few times with my aunt and I really liked it.

I've seen it on a few culinary forums, but few people probably know that Originally, Ant Cake is made with a coffee cream. Then, each adapted it to their preference, so some chose a vanilla cream, others a lemon or orange cream, others a caramel cream. Regardless of the nature of the cream, Furnicuta Cake consists of: wafer sheet on top and underneath, egg white top with poppy seeds and egg white top with walnuts, and a layer of cream between them.

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Culinary whispers

A cake without having to make the dough, iuhuuu!
The recipe is from the recipe book from the communist period and exists, as otherwise, in two variants: with butter and without (ie with oil instead of butter). The butter version is very good, the top comes out slightly crispy.

1 1/2 packets of butter (375 g)
1 gray cane
1 cup milk powder
1 cana faina
1 cup sugar (almost 1 cup actually)
2 kg mere
1 1/2 teaspoon ground cinnamon

The first time the apples are prepared: either they are put, with the peel, on the large grater, or they are cut into 4, they are cleaned of the house with seeds and they are shaved or cut with the robot. Mix with cinnamon.
In another bowl, mix the semolina with the powdered milk, flour and sugar.
Prepare a stove tray and cover with baking paper. Grate 3/4 packet of butter directly on the baking paper, on the entire surface of the tray. Sprinkle half of the flour mixture on top, then spread the apples. Sprinkle the rest of the flour mixture over the apples, and at the end, grate the rest of the butter on the whole surface. Place in the preheated oven (180 ° C) for 40 minutes.
When served, you can sprinkle with powdered sugar.


I do something similar :) There is no powdered milk in my recipe, but all the others (including the preparation method) are the same :)
I will also try with powdered milk to see how it turns out.

very ingenious recipe, it is made more by itself so it is very good at the man's house :) it was noted :)

Thursday, June 8

House butter

It was Shavuot, the last holiday of the year and that is the end of our holiday. Not for long, only until September, when Rosh haShana will be and a new year will begin.

Like all the people caught in the holiday fever, I cooked things that were as attractive as possible with as many dairy products as possible, but of all the most dear and the one I chose to bring out on stage is my butter. Yes, I made butter and it was simple and especially fun because I made it with smurfs.
It is a kind of butter, one that any child will love to make and why not eat it.

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