Bake Around The World

[Sharikee]

[Sharikee]

Poland
Traditional Polish Cheesecake (Sernik)

Ingredients

Crust:
2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
5 ounces cold butter
2 large egg yolks (at room temperature)
3 tablespoons sour cream
Filling:
5 ounces butter (at room temperature)
2 cups sugar
4 large eggs (at room temperature, separated)
1 teaspoon vanilla
2 pounds dry-curd cheese (or twaróg or quark cheese passed through a sieve or processed in a blender until smooth)

Directions:
Make the Crust

In a large bowl or food processor, mix together flour, 1/2 cup sugar, and baking powder. Cut in or pulse 5 ounces cold butter as for pie dough.

In a separate bowl, mix together 2 egg yolks and sour cream and add to the flour-butter mixture, combining or pulsing only until combined. If the dough is too dry, add an extra whole egg. If the dough is too soft to roll, refrigerate for 1 hour.

Lightly grease a 13x9-inch pan with butter. Roll pastry dough large enough to line the pan and come up the sides. Fit into pan, making a crimped or rolled edge.​(Note: If you have leftover dough, roll it into pencil shapes to decorate the top of the filled cheesecake.)

Make the Filling

Heat oven to 350 F. In a large bowl, cream together 5 ounces room-temperature butter with 2 cups sugar until light and fluffy.

Beat in 4 large room-temperature egg yolks and vanilla until well incorporated. Thoroughly mix in the cheese.

In a separate bowl, beat the 4 large room-temperature egg whites to stiff peaks. Fold them into the cheese mixture.

Pour filling into pastry crust-lined pan. If you have leftover dough, roll into pencil shapes and lay them diagonally across the top of the cheesecake.

Bake 50 to 60 minutes or until center is only slightly jiggly. Don't let the top brown.

Let cool completely before serving. Refrigerate leftovers.

[Sharikee]

Portugal
Baked Custard with Cinnamon

Ingredients

2 large eggs, room temperature
2 cups whole milk
1/3 cup sugar
1/4 teaspoon salt
Dash ground cinnamon
Dash ground nutmeg

Directions

In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg.
Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.

[Sharikee]

Puerto Rico
Puerto Rican Pineapple Rum Cake

Ingredients

For the glaze and the pineapples:
1/2 cup packed light brown sugar
1 1/2 cups dark rum
1/4 cup unsalted butter
1/2 pineapple, cored and cut into 1/4-inch-thick slices
For the cake:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon dark rum
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup crushed pecans
Vanilla ice cream for serving
Special Equipment
1 (9-inch) square cake pan

Preparation

Position a rack in the middle of the oven and preheat to 350°F.
Make the glaze and pineapples:
In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom.
Make the cake:
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.

[Sharikee]

Russia
Pine Nut Snowballs

Ingredients

1 cup pine nuts, toasted and cooled
2-1/4 cups all-purpose flour, divided
1 cup butter, softened
2 cups confectioners' sugar, divided
1/4 teaspoon salt
1 tablespoon amaretto

Directions

Preheat oven to 400°. Place pine nuts and 1/4 cup flour in a food processor. Pulse until pine nuts are finely chopped. In a large bowl, cream butter, 1/2 cup confectioners' sugar and salt until light and fluffy. Beat in amaretto. Gradually beat in remaining flour and pine nut mixture.
Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set. Cool on pans 2 minutes.
Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. When cooled, re-roll cookies in confectioners' sugar.

[Sharikee]

Scotland

Scottish Scones

Ingredients:
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white granulated sugar

1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Directions:

Preheat the oven to 400 degrees F (200 degrees C).
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

[Sharikee]

South Africa

Sugar Cream Pie

Ingredients

Pastry for single-crust pie (9 inches)
1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 450°. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice.
Bake 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 375°.
Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake 15-20 minutes or until golden brown. Cool on a wire rack; refrigerate until chilled.

[Sharikee]

Spain
Tarta de Santiago (Spanish Almond Cake)
Ingredients

A 9-inch glass pie dish
Crust:
1 egg
2/3 cup sugar
1 1/2 cups of flour
Filling:
4 eggs
1¼ cups of sugar
Grated zest(rind) from one lemon
2 cups of finely ground almonds
Topping:
Powdered sugar

Instructions:

Crust
Beat the egg and sugar with one tablespoon of hot water until the mixture is creamy.
Fold in the flour using a rubber spatula, until the dough no longer sticks to the sides of the bowl. You many need more flour to achieve the right consistency.
Reserve.
Filling
Pulse the almonds in a food processor until finely ground, however be careful not to turn the mixture to almond butter by over processing.
Beat the eggs and sugar for about one minute until creamy.
Using a rubber spatula, fold in the lemon zest and ground almonds.
Assembly
Preheat the oven to 350°F
Roll the dough out on a floured surface and then fit into a well greased baking mold.
Prick with a fork and then pour the filling over the base.
Bake for about 30 minutes, until the cake is golden brown.
Allow the cake to cool in the pan, and then transfer to a serving dish.
Decorate with powdered sugar and top with fruit if desired.

[Sharikee]

Sweden
Swedish Orange Cardamom (ginger) Buns
Ingredients
For the buns:

1.2 oz (35g) fresh yeast
1½ cup (36 cl) milk
½ cup (120g) butter, melted
½ cup (100g) white sugar
1 large egg
1 teaspoon salt
1 Tablespoon crushed cardamom
1 Tablespoon freshly grated orange zest
6¼ cups (750g) all-purpose flour

For the filling:

1 Tablespoon freshly ground cardamom
½ cup (120g) butter, at room temperature
¼ cup (50g) white sugar
2 Tablespoon freshly grated orange zest

For the glaze:

¼ cup (6 cl) water
⅓ cup (50g) sugar + 3 Tablespoons sugar
1 teaspoon freshly ground cardamom
1/2 Tablespoon orange zest (rind)

Instructions

For the dough: crumble the fresh yeast in a bowl and stir in a few Tablespoons of milk. Let sit for about 5 minutes before using, until yeast is completely dissolved.
In a large mixing bowl, add the yeast, milk, and combine with melted butter.
Add the rest of the ingredients and knead the dough for approx. 10-15 minutes (very important), by hand or using a stand mixer.
Cover the dough with a kitchen towel and let rise for 30 minutes, until the dough has almost doubled in size.
In the meantime, prepare the filling: crush the cardamom seeds with a rolling pin (the seeds need to be crushed right before use as they lose their intense flavor if left for too long) and mix them with butter and sugar. Add the freshly grated orange zest, and stir well.
Flip the dough onto a floured worktop. Knead a little to reshape it roll into a large rectangle.
Spread the cardamom-orange filling on half of the dough lengthwise.
Fold the empty side onto the filled one.
Using your ruler and sharp knife or pastry wheel, cut 2 cm strips sideways. You should have about a dozen of strips.
To shape the buns: starting from the end, wrap one strip around the tips of your thumb and four fingers three times, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strip around one last time then tuck the end and your thumb loop into the bottom.
Repeat with all strips.
Place buns on a previously lined baking sheets, giving enough space for dough to rise and spread during proofing and baking. Cover with a kitchen towel and let rise for about 30 minutes.
Preheat oven to 425°F (220°C).
For the glaze: heat water and sugar in a small saucepan on high until sugar has dissolved completely. Stir and set syrup aside. In a separate bowl, mix the remaining Tablespoon of sugar with cardamom and orange zest.
Bake the orange-cardamom buns for 7-8 minutes or until tops are golden brown.
Immediately brush with syrup and sprinkle the sugar-cardamom-orange zest mixture over. Let cool completely before serving.

[Sharikee]

Switzerland
Chocolate Swiss Roll

Ingredients
Chocolate Sponge Cake

1/2 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 1/2 tablespoons oil
3 tablespoons cocoa powder

Marshmallow Filling

1/2 cup unsalted butter , softened
8 oz marshmallow fluff
1 cup powdered sugar
2-3 tablespoons cream (or milk)

Chocolate Ganache

3 oz semi-sweet chocolate , chopped
1/3 cup cream
1 tablespoon butter

Instructions
Chocolate Cake

Preheat the oven to 350F degrees. Line a 10x15 inch jelly roll pan with parchment paper and grease the parchment.
In a medium bowl whisk together the flour, 1/4 cup cocoa, baking powder and salt.
In a large bowl beat the eggs and sugar until they're pale at frothy (at least 2 minutes).
Then beat in the vanilla extract and oil.
With the mixer on low, carefully mix the dry ingredients into the eggs. Turn off the mixer and scrape down the sides of the bowl as needed.
Pour the batter into the prepared pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it.
As the cake is baking, place a large piece of parchment paper (or tea towel) on the counter (ensure that it's longer than the jelly roll pan). Dust with 3 tablespoons cocoa powder.
Invert the hot cake onto the parchment paper on the counter. Be careful here, because the pan is hot.
Remove the pan and peel off the parchment paper that lined the bottom. Starting from the short end, roll the cake & parchment paper dusted with cocoa. Cool the cake fully as it's rolled up.

Marshmallow Frosting

Beat the butter until fluffy. Then mix in the marshmallow fluff.
Beat in the powdered sugar, then mix in the cream 1 tablespoon at a time until its thick. Add in a little more powdered sugar if it's too thin.
Unroll the cooled cake and frost leaving about 1/2 inch around each side. Make sure the cake is 100% cooled before frosting.
Roll the cake back up (without the parchment), leaving the seam side down. Place in the fridge for 30 minutes to let the cake firm up.

Ganache

Add the chocolate, cream, & butter to a heat-proof bowl.
Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.
Place the cake on a wire rack with a cookie sheet or piece of parchment paper underneath. Pour the ganache over top.
Place the cake in the fridge to firm up before serving. Optionally dust with powdered sugar and decorate with fruit before serving.

[Sharikee]

Thailand
Caramel/Custard Cake

Ingredients (Caramel)

1 cup granulated sugar

1/4 cup water

Ingredients (Custard)

8 eggs yolks

1 can condensed milk, large

1 cup fresh milk

1/4 cup granulated sugar

Ingredients (Cake)

1 tsp baking powder

1/4 cup fresh milk

1/4 cup water

1 tsp lemon rind, grated finely

6 egg yolks

1/2 cup granualted sugar

1 1/2 cups cake flour, sifted

Ingredients (Meringue)

6 egg whites

1/2 tsp cream of tartar

1/2 cup granulated sugar

Method (Caramel): Heat a 9 x 13? baking pan in the stove top using medium heat. Pour in the granulated sugar and let stand until the sugar melts. You may want to stir the sugar once in a while to make sure that everything is equally distributed withing the area of the baking pan.Cool then set aside

2. Method (Custard): In a mixing bowl, mix using fork the egg yolks, milk and sugar. Make sure sugar is completely dissolved. Pour the custard mixture in the baking pan with hardened caramel. Set aside

3. Method (Cake): In a separate bowl, beat with a large spatula the egg yolks. Gradually add the sugar while beating until mixture is light lemon colored. Mix the milk and water together. Add flour alternately with the diluted milk. Add the lemon rind and beat until smooth. Set aside

4. Method (Meringue): Preheat oven to 180C.Using a mixer, beat egg whites until fluffy then add the cream of tartar. Continue to beat on high until soft peaks begin to form. Now add the granulated sugar very gradually while continuously beating until meringue is stiff. Now fold in the cake mixture into the meringue mixture until well mixed. Now pour the mixture over the custard and make sure not to stir it. Place the cake pan in a larger pan half-filled with hot water. Place in the oven center and bake for 1 hour (or until firm) at 180C. Remove the pan and place in a cooling rack, let it cool down to room temperature Once cooled remove cake pan from the bottom pan, cool it down further. Remove from cake pan by running a knife on the edges and inverting to a platter. Place in fridge for at least an hour before serving.

[Sharikee]

Turkey
Turkish Sweetheart Dessert / Sekerpare

Ingredients
Cookie

(28.3 grams = 1 oz.)
(29.5 ml = 1 oz.)

500 gram Flour
2 egg
100 gram powdered sugar
100 gram margarine
10 gram baking powder
10 gram vanilla powder
17 nuts or similar

Syrup

350 gram sugar
400 ml water
1 dessert spoon lemon's juice

Syrup

Start with the syrup, as you will need time to have it cool.
Put the sugar in a pot. Add the water and cook to boil. You don't have to mix.
After the water boils, add a dessert spoon of lemon juice to the syrup.
Boil for about 5 more minutes more and close the heat. Set aside to cool. You can do this earlier in the day or the previous day.

Cookies

Melt the margarine and set aside to cool.
Break one of the eggs in a large mixing bowl and add 100 gram powdered sugar. Mix well with a whisker. If you cannot find powdered sugar use a food processor to turn granulated white sugar to powdered sugar.
Then add the margarine that is cooled by now. Mix for about 5 minutes again with a whisker.
Sieve the vanilla, baking powder and the flour in a separate bowl. Add to the mixture slowly, while mixing with your hand. Knead to obtain a non-sticky dough.
When the dough is not sticking to your fingers anymore try to make a small ball. If you can, it means your dough is ready.
Then turn the dough into a large ball. Cover it with a paper towel and set aside for about 10 minutes.
Now is a good time to start the oven so it heats up to 160 degrees.
Make small – walnut sized - balls from the dough and gently press to make the shape in the picture. Place a nut or similar in the middle.
Separate the second egg’s yolk. Gently brush the top of each ball with this egg yolk to make them brighter when in the oven.
Then place each one on an oven tray with an oven paper on it. They should have room to expand, they should not touch each other. You should obtain about 17 cookies.
Cook for about 20 minutes until they are well done and brownish on top and bottom. Your cookies are ready, it is upto you to eat or serve them as cookies, if you want to have a dessert please continue.

Dessert

The trick about the syrup is that the cookies should be warm and the syrup should be cold.
As soon as you take out the cookies from the oven put them in a deep serving dish and pour all the syrup on top. Be generous with the syrup, the cookies will soak it up quickly. Cover your serving dish with a tray until serving.

[Sharikee]

Uganda Makes 8 giant queen cakes

7 dl cake flour
2.5 dl sugar
3 dl cooking oil
3 teaspoons baking powder
4 eggs
3.5 dl milk (or 2.5 dl milk and 1 dl freshly squeezed orange juice)
1 teaspoon vanilla essence
Optional: the grated zest of one fresh orange
Butter to grease the molds

Heat the oven to 180 C and grease 8 giant cupcake molds with a bit of fresh butter.

Mix all the dry ingredients in a large mixing bowl, and all the wet ingredients in a separate mixing bowl. Fold the wet ingredients into the dry ingredients, and stir into a smooth batter. Divide the batter between the eight molds, and bake in the oven for 30-40 minutes or until they have risen and acquired a golden brown color. (1 deciliter = 3.38 ounces)