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Coconut cubes

coconut cubes

  • 3 egg yolks
  • 5 oz / 150 g butter
  • 10 oz / 300 g sugar
  • 4 oz / 100 g ground walnuts
  • 1 cup / 250 ml milk
  • 3 egg whites
  • 1 lb and 2 oz / 500 g high gluten flour
  • 1 baking powder (0.5 oz / 12 g)

For the topping:

  • 2 pieces of shortening (9 oz / 250 g each )
  • 10 tbsp cocoa powder
  • 10 tbsp rum
  • shredded coconut and confectioner’s sugar for covering

Mix egg yolks, butter and sugar well, then add the ground walnuts, milk and whipped egg whites. Then gently mix in the flour with the baking powder. Grease baking tin and dust it with first clear flour. Place the dough into the tin and bake by 325°F/170°C till well done. It goes quickly. I always check with wooden skewer, if nothing sticks it’s done. Place the cake on a grid and let it rest till next day.

Next day melt one of the shortening pieces in a hot water bath. The water must not be too hot and no water must go into the bowl with the shortening. Add 5 tbsp of cocoa powder and 5 tbsp of rum, one after another mixing well with whisk. If the topping curdles usually helps to add some chocolate and whisk again. Cut the cake into cubes, place each cube on a wooden skewer and put into the topping and right afterwards cover with mixture of shredded coconut and confectioner’s sugar. If you run out of the topping, make another from the next piece of shortening, cocoa powder and rum.

I have never done this cubes before I met my man. It was his family recipe and he loves them. It is a necessary part of Christmas in his family, so I learned to make them from his sister. And we all love them too! Although as the time goes I do put inside much less sugar and more ground walnuts, because THIS original recipe is far too sweet for me. Well, nobody made complaints 🙂

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Noodle pudding with cream cheese

P1000210

  • 1 lb / 500 g  wide noodles, e.g. tagliatelle
  • salt
  • butter
  • breadcrumbs
  • 3 eggs
  • 1 cup / 250 ml milk
  • confectioner’s sugar

For the cheese filling you need:

  • 1 lb / 500 g cream cheese
  • 1 egg
  • confectioner’s sugar
  • lemon peel
  • nutmeg
  • raisins
  • milk if needed

Prepare the noodles according the package info and grease them with 1 tbsp butter. Now let’s make the filling. Mix the cream cheese with one egg, add sugar, lemon peel, raisins and nutmeg to your taste. If the mixture is too stiff add some milk, but the cheese must not be runny. At the bottom of greased pan (approx 13 x 8 in) poured with the breadcrumbs lay 1/3 of the cooked noodles top with 1/2 of the cheese filling, then add another 1/3 of the noodles and top with the second half of the cheese filling and as the last layer use the remaining noodles. Put the pudding in hot oven (375 F / 190 C / gas 5) and after the noodles on the top began to get golden color pour over them a mixture of 3 eggs, 1 cup of milk and sugar. Bake until the egg mixture is firm. If you have a sweet tooth you can sprinkle the top of the pudding with sugar too. If you do not like cream cheese you can use cooked apples instead.

Here in the Czech Republic we have a kitchen in every school and the kids get warm meal each noon and this is one of the school meals, therefore one loves it, the next one doesn’t. Me and my family does, how about you?