Cream Pie Recipe

This cream pie is simple, tasty, easy-to-make and also easy-to-eat.

Instructions:

• 2 sponge cake list 
• 4 egg yolks 
• 4 tablespoons sugar 
• 2 tablespoon oil 
• 2 tablespoons milk 
• 4 tablespoons flour 
• 8 egg whites 
• 15 + 4 tablespoons sugar 
• 2-3 vanilla sugar 
• 4 vanilla pudding 
• 1 liter of water 
• 50 g icing sugar

Method of preparation:

1. Beat the eggs along with sugar; add two tablespoons cooking oil and two tablespoons milk. At the end add the flour and stir with wooden spoon. Pour the mixture in pan with 25-35 cm dimensions.
2. Bake at 180°C for about 15-20 minutes. 
3. For this cake you’ll need two crusts.
4. In another bowl add the pudding and 4 tablespoons sugar, mix with 200 ml water. Boil the rest 800 ml water and prepare the pudding with it.
5. Beat the egg whites with 15 tablespoons sugar and add the prepared pudding. The pudding should double in volume. 
6. Set the first crust on a dessert plate and smear it with the whole amount of filling and cover with the second crust. 
7. Leave the cake aside to cool and sprinkle with powdered sugar or melted chocolate.

Enjoy!

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Zomick's Bagels

A first class bagel experience is something deserved these days... Zomick's has you covered with a sweet recipe for delicious bagels. Here is how it goes:

Yield: 12

Ingredients:

• 600 grams plain flour
• 4 tablespoons sugar
• 2 teaspoons kosher salt
• 10 grams dried active baking yeast
• 300 ml lukewarm water
• 3 tablespoons butter 
• 1 tablespoon sugar

Instructions:

1. These little bread rings, Jewish in origin, are delicious teamed with savoury fillings. 
2. Using the bread machine mix together 600 g flour, 4 tablespoons sugar, 2 teaspoons salt, yeast, water and butter in the bread machine on the manual setting. Remove from bread machine.
3. Manually: Mix 300 g of the flour, 4 tablespoons sugar, 2 teaspoons salt and yeast. Heat water and butter to 50 degrees C. Add water to dry ingredients; beat 5 minutes at medium speed on mixer. Add 70 g flour; beat at high speed 5 minutes. Stir in more flour gradually to make stiff dough. Knead 10-13 minutes. Cover and let rise. Punch down. Cover; let rest 30 minutes.
4. Divide the bagel dough into 12 pieces; shape 3 pieces into smooth balls. Make a 3 cm hole in each dough ball. Drop bagels into a large frying pan with water with 2 tablespoon sugar and 3 teaspoons salt in the water. Cook on medium low heat for 5 minutes, turn and cook 3 minutes; turn again, cook 2 minutes more. Drain bagels on towel. Repeat the same procedure for rest of dough. Place bagels on greased baking tray. The double cooking method – first by briefly poaching in boiling water, then baking – gives bagels their unique soft crumb and slightly chewy crust.
5. Bake at 200°C 20 to 30 minutes. Remove bagels from towels and cool. If desired, before baking, make egg was with mixing 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy or caraway seeds.

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