When we talk about small cakes, and when it comes to baked cakes, it is almost certain that vanilla cakes always take first place.
Our grandmothers, mothers and aunts have been making them since ancient times and they always tried to make them white, tasty and melt in the mouth. And, in order for them to be like that, you need to make a little effort and enrich the texture by grating a little lemon peel into the dough and choosing a jam that will create a real magic of taste.
Vanilla, ingredients:
- 250 grams of fat
- 1 whole egg
- 1 egg yolk
- 2 tablespoons of sugar
- 6 tablespoons of milk
- 1 vanilla sugar
- grated zest of half a lemon
- enough flour to knead the dough
- powdered sugar
Vanilla, preparation:
- Beat 250 grams of fat until foamy.
- Then, add and beat one whole egg and one egg yolk, 2 tablespoons of sugar, 6 tablespoons of milk, 1 vanilla sugar, grated rind of half a lemon and add enough flour to make a smooth dough.
- Roll out the dough with a rolling pin and cut out circles with a mold.
- Bake at a temperature of 160°C.
- Spread the baked goods with jam of your choice, join them and roll in powdered sugar, which is enriched with vanilla aroma.
Note: delicious vanillas require proven homemade lard.
What does the whole work process look like?
First, beat 250 g of pork fat well, until it turns completely white and foamy. The fat must be of good quality, which means, not too thin and not too solid. Then add one whole egg and one yolk, two tablespoons of sugar, one vanilla sugar and the grated rind of a well-washed and dried lemon. Beat this mass well, then slowly add flour and mix until the mass binds and becomes smooth. Sprinkle the work surface with flour, turn out the dough and knead it a little more, then roll it out to a thickness of 5 millimeters. Next comes the choice of cookie cutters, and they can be round, because they are so recognizable, and they can also be in the shape of flowers. It is recommended that the mold be smaller, so that the vanilla is big enough for one bite that melts in your mouth. Dip the mold in flour and cut cookies, arrange in a baking tray and bake at a temperature of 160˚ to 180˚. Spread the baked ones with apricot jam or jam of your choice, join and finally roll in powdered sugar. Serve on a nice plate with a glass of wine.
Mirjana Popović
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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