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Magyar Archive for the ‘Original Zila recipe’ Category
Mince:
Ingredients
- 700 g minced pork
- 350g dried bread
- 4 chicken eggs
- 1 tbsp (25 g) sweet paprika powder
- 1 garlic, peeled
- 1 onion
- 5 ml oil
- 1/2 bundle parsley
- 1 g ground black pepper
- 1 tbsp (25 g) salt
Preparation
Grind the minced meat twice.
Soak the bread in cold water, then mash through a “gitter grate” or grind.
Gently brown the onion in the oil, remove it from the heat and add the paprika powder. Pour it on the minced meat, season with salt, ground black pepper and garlic.
Mix it with the pressed bread and add the 4 raw cast eggs. Blend it with a high-performance blender (or cutter).
Fill it in a well-sprayed Zila cake mould and remove air (by tapping).
Fill and tap more heavily on sides, so that it would fill the mould completely.
Scatter the top with breadcrumb, then bake it in a closed oven at 95-100°C for 45-50 minutes.
The oven SHALL NOT be opened while baking!
When it is ready, turn the it upside down and remove the silicon mould when it is still hot. Then cut it off from the metal frame with a thin, sharp knife.
Let the ready mince cool in room temperature! Then fill and decorate it to taste.
Quail egg cream
Ingredients:
- 120 g butter
- 100 g flour
- 40 ml milk
- 3 g salt
- 0.01 g ground white pepper
- 15 quail eggs
- 1 tbsp (20 g) mustard
Preparation
Put the melted butter in a pan, scatter with flour, and pour with 40 ml hot milk. Whisk it smooth, until it separates from the wall of the pan.
Then pour it on a baking sheet and put in in the fridge for 1 hour.
When it is cool, mash it through a potato ricer or cream it in a cutter.
Then add salt, white pepper, the pre-boiled quail eggs and the mustard.
Whisk the mixture.
Fill it in the mince squares with a star-tip pastry bag.
For a 8-slice Zila cake mould
Ingredients:
- 150 g husked millet
- 550 ml milk
- 5 g salt
- 30 g butter
- 15 g almond flour
- 35 g ground linseed
- 2 eggs
Thoroughly rinse the husked millet under running water, then cook it soft with the milk and salt, while stirring. Remove it from the heat, add butter, almond flour, linseed, and finally, when it is not too hot, the eggs.
Spray the 8-slice cake mould with the separating agent, and pour dough into it while it is still warm.
Bake it ready in a preheated oven at 180 °C in 40 minutes. When it is ready, turn it upside down, place it on a grid and remove the mould.
Fill it with salty creams to taste.
Boiled rice base
- 600 g rice (jasmine)
- 6 dl water
- the inside of 1 vanilla pod, scraped
- 170 ml milk
- 400 g sugar
- grated peel of 2 lemons
Boil the water with vanilla Add rice and cook, continuously stirring, until it absorbs all the water. Pour the previously boiled milk and cook the rice, continuously stirring, until soft. Take it off from the heat and add sugar and lemon peel. Cover it with a cloth and let it cool.
For a 12-slice Zila cake mould
- 800 g boiled rice base
- grated peel of 1 lemon
- 230 g yolk
- 65 g egg white
- 200 g sugar
- 25 g vanilla sugar
- 160 g butter
- 120 g flour
For a 25-piece square mould
- 550 g boiled rice base
- grated peel of 1 lemon
- 160 g yolk
- 45 g egg white
- 140 g sugar
- 18 g vanilla sugar
- 110 g butter
- 80 g flour
Mix butter with yolk, add rice and the grated lemon peel.
Whip egg white with sugar and vanilla sugar, then gently stir with the rice-mixture. Then gently stir the flour. Place it in a sprayed mould and remove air by a card.
Bake it ready in a preheated oven at 170 °C in 25 minutes. Ice it with breadcrumbs, turn it upside down, and remove the silicon mould until it’s hot.
For a 12-slice Zila cake mould
- 4 eggs
- 400 g sugar
- 450 g carrot
- 250 g flour
- 70 g walnut
- 2 g salt
- 6 g baking powder
- 4 g cinnamon
- 60 g oil
Filling: apricot jam
Preparation
Whip the eggs with sugar. Put the grated carrot and oil in a bowl (large enough for mixing the mousse) and mix. Add and mix the dry ingredients in another bowl.
Add the egg whip to the carrot, gently stir, and gradually add the dry ingredients. Stir until even. Be careful, it should not be clotty!
Pour the mousse into a (sprayed) Zila cake mould, and bake it in a preheated oven at 170 °C for 70-75 minutes.
When it is ready, turn the cake upside down, place it on a paper iced with sugar and remove the silicon mould; otherwise the sponge cake would stick in the mould due to the steam emitted.
For 1, 12 slice- Zila cake form
Ingredients for the sponge cake
- 50 g margarine
- 1 spoonful of icing(caster, powdered) sugar
- 1.5 egg yolk and white (or one large-sized egg)
- 1.5 spoonful of sugar
- 2 spoonful of flour
- 1 teaspoonful of starch (or flour)
Preparation
Beat the margarine until it is creamy and add the egg yolk mixing them slowly but just until it turns smooth. Beat the egg white with the sugar to get a cream which is not too stiff. Gently mix it with the margarine stuff. Finally, add the sieved, dry ingredients.
Put the 1 cm high Zila baking ring on a plate covered with paper and spread 2/3rds of the mixed pastry on the plate. Bake the rest (1/3) to get another, thinner and (by a thumb) smaller diameter cake crust at 220 C.
Floating island base cream
- 0.5 l milk
- 10 egg yolks
- 130 g sugar
- 30 g butter
- the inside part of 1 vanilla pod (scraped out)
- 1 spoonful of sugar
- 8 g gelatine/ 4,5-5 sheets of gelatine
Preparation
Mix the egg yolk and a little milk (approximately. 0.5 dl), then boil the rest of the milk with the 130 g sugar, the butter and vanilla. Pour the hot sugary milk on the egg-yolk base under constant stirring and heat it again (but do not boil!) until the cream disappears. Now add the 8 grams of gelatine mixed with a spoonful of sugar while stirring it continuously with a whisk. Heat this mixture for 30 more seconds and blend it with a hand blender. Put it somewhere cold and let it cool down. This should form a pudding-like cream base.
Ingredients for the cream:
- 700 g floating island base
- cream whipped from 0.5 litre cream base
- 10 g gelatine/6 sheets of gelatine
- 0.5 dl water
Preparation
Take 700 g out of the floating island base and mix it with the dairy cream whipped from half a litre cream and 10g gelatine dissolved in 0.5 dl hot water. The gelatine solution must be added when it is lukewarm.
Topping
The rest of the floating island base (diluted) with 1-2 dl milk
Spray a thin layer all over the silicon part of the Zila cake form (use a form-separator spay, available in our webshop or substitute it with butter). The 2/3 – 3/4 part of the cream should be filled in the cake form edged with a 4 cm-high filling ring so that the cream covers the projecting parts. Lay the smaller sponge cake crust upside down on the smooth cream and sprinkle it evenly with the boiled then cooled sugar syrup made from 1 dl water, 3 spoonful of sugar and one packet of vanilla sugar.
Spread the rest of the cream on the soaked cake crust and cover the cake with the larger crust. Leave it in the freezer for one night. Turn it upside down.
Next day remove the silicon form and the metal ring. Dilute the remaining base with a little milk so that it becomes suitable for topping. Pour the topping in the holes and decorate the top of the cake with some whipped cream and meringues made from an egg white and 3 spoonful of sugar.
You can also decorate it with chocolate sprinkles.
Sugar syrup
- 1 dl water
- 3 spoonful of sugar
- 1 packet of vanilla sugar
Meringue
- 1 egg white
- 3 spoonful of sugar