@cake.food.recipe: 1. Simit 🍕 Ingredients For the dough: Warm water-300ml Sugar-1tbsp Dry yeast-10g Salt-1tsp Olive oil-2tbsp Flour-450g(+/-) Sausage-150g Tomato-2 pieces Tomato sauce-4 tosp Cheese-400g In a bowl, mix water, sugar, yeast and a little flour. Stir until smooth and leave for 10 minutes to let the yeast wake up and start working. Then add salt, olive oil and more flour. Knead the dough until it becomes elastic. Let it rest for half an hour to allow the ingredients to combine well. Roll out the dough in a pizza shape. Evenly distribute tomato sauce, sliced sausage and tomatoes on the dough. Brush the edges of the dough with beaten egg and sprinkle sesame seeds on top for texture and flavor. Place the pizza in a preheated oven, heated to 230 degrees, for 15 minutes. Then add cheese on top and bake for another 10 minutes, until the cheese melts and the pizza turns golden brown. Remove the pizza from the oven, slice into portions and enjoy the taste of this homemade masterpiece! Bon appétit! See you🤤 2. Royal Cheesecake 🧇 Ingredients For the Pastry (Dough): • All-purpose flour: 400g • Cold butter: 200g • Sugar: 100g • Baking powder: 1 tsp • Pinch of salt • (Optional: 1 egg or 2 tbsp of ice water to help bind the dough into a rollable consistency) For the Filling: • Tvorog (Curd cheese/Farmer’s cheese): 500–600g (smooth/creamy texture is best) • Eggs: 3–4 large • Sugar: 120–150g (adjust to taste) • Vanilla sugar/extract: 1 tsp • Sour cream (optional): 2 tbsp (for extra creaminess) Instructions 1. Prepare the Dough: • Combine flour, sugar, baking powder, and salt. • Rub the cold butter into the flour mixture until you have fine crumbs. • If following the video’s method (rolling out layers), add the egg or a splash of water to bind the mixture. Knead briefly into a ball, wrap in plastic, and refrigerate for 30 minutes. Divide the dough into two parts. 2. Prepare the Filling: • Mix the curd cheese, eggs, sugar, and vanilla. If you prefer a very smooth, restaurant-style texture, use an immersion blender to process the filling until completely smooth. 3. Assembly: • Line your baking dish with parchment paper. • Roll out the first part of the dough and place it in the bottom of the dish. • Spread the curd filling evenly over the bottom layer. • Roll out the second piece of dough and place it on top to seal the pie. 4. Baking: • Bake in a preheated oven at 180°C (350°F) for about 35–45 minutes, or until the top is golden brown. 5. Serving: • Let the cake cool completely in the pan. This is crucial—if you cut it while hot, the filling will be too soft. • Dust generously with powdered sugar and slice into diamonds or squares as shown in the video. 3. Heavenly Cream Crepes 🥞 Ingredients For the Crepes: • Milk: 500 ml • Eggs: 3 large • All-purpose flour: 200–250 g (adjust to get a thin, pourable batter) • Sugar: 1–2 tbsp • Vegetable oil: 2 tbsp • Salt: A pinch For the Filling: • Cream cheese or mascarpone: 200–250 g • Powdered sugar or condensed milk: To taste • Heavy cream: Optional (if you want the filling to be more airy, whip it together with the cream cheese) For Topping/Garnish: • Almond flakes: Toasted until golden brown Instructions 1. Prepare the Batter: Whisk the eggs with sugar and salt. Gradually add the flour, whisking constantly to avoid lumps. Slowly pour in the milk and stir in the vegetable oil. 2. Cook the Crepes: Heat a non-stick pan over medium-high heat. Pour a thin layer of batter and cook until the edges are golden and the surface is set. Flip and cook for a few more seconds. Let them cool. 3. Make the Filling: Whip the cream cheese with the sweetener (powdered sugar or condensed milk) until smooth. If using a piping bag (as seen in the video), transfer the cream into the bag. 4. Assemble: * Lay a crepe flat. • Pipe a line of cream along the edge of the crepe or spread it evenly. • Roll the crepe tightly into a tube. 5. Garnish: Dip the ends of the filled tube into the cream, then dip them into a bowl of toasted almond flakes so they stick to the cream. #FoodTok #food #foryou #fyp

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Friday 13 March 2026 14:00:52 GMT