Ingredients needed for 3 cake base  layers:

·        4 egg whites ( room temperature)

·        280 gr of sugar

·        Pink food color

For the custard:

·        4 egg yolks

·        250 gr of sugar

·        200 gr of margarine

Whipping cream

·        200 gr of whipping cream ( powdered)

·        250 ml of milk

 Also needed:

200 gr of fresh  strawberries

Line two baking trays with parchment paper.   On the paper draw two same rectangles in same size (16 x 28 cm) and on the other tray draw only one rectangle. Whip up egg whites by gradually adding sugar till you get meringue. If desired you may add some pink color to get pink base. Pour into piping bag and with it create straight lines on the paper. Repeat this process three times. Put the trays into the oven on 100 C and let them dry for about 90 minutes. At half time (somewhere around 45 minutes) switch the places of the trays so that one that was on top is placed on bottom and vice versa.

Filling:

Mix egg yolk and sugar for about 2 minutes and place it on the heat to cook. Cook for 3-4 minutes while constantly whisking. When cooked remove from the heat, chill a bit and while filling is still warm add sliced margarine and mix well and then let it completely cool. Whip up whipping cream powder together with milk. On decorative platter place baked meringue cake base cover first with egg yolk cream, on top layer some strawberry slices. Cover strawberries with whipping cream, add one more cake layer, spread whipping cream, add strawberries, and cover with egg yolk mixture. Finish with last cake layer and decorate as desired.

For the sponge cake:

·        5 tablespoons of eggs

·        5 tablespoons of sugar

·        5 tablespoons of ground plazma ( tea biscuits)

·        5 tablespoons of ground walnuts

·        2 tablespoons of flour

·        ½ teaspoon of baking powder

·        1 tablespoon of cocoa powder

 For the filling:

·        1 margarine (250 gr)

·        200 gr of powdered sugar

·        1 vanilla pudding powder

·        100 gr of ground plazma

·        1 smaller can of pineapple

 For the meringue:

·        4 egg whites

·        250 gr of sugar

·        80 ml of water

 Prepare the sponge cake from the ingredients listed above and bake in round pan (22-24 cm dimension). Cool the baked cake then cut the sponge 2 cm from the top to get two layers. Scoop out the bottom cake leaving a ring size of 2 cm in width. Whip the margarine together with powder sugar. Cook the pudding according to the instructions on the bag and when cooled combine it with margarine mixture, add vanilla sugar, ground plazma, scooped cake sponge. Incorporate all together, and add chopped pineapples pieces. With this mixture fill the bottom part of the cake then cover with the top part. Make thick syrup from sugar and water.  Whip the egg whites and pour slowly thick syrup to make meringue. When all syrup has been added continue beating till meringue has cooled and becomes thick and shiny. When meringue is cooled and ready decorate the cake. Brown the finished cake with torch or put it under the broiler in the oven. Instead of meringue you can use whipping cream to speed the process. Enjoy.

Ingridients needed:

550-550 gr Petit Beurre ( Tea biscuits)

50 gr of La festa cappuccino powder

250 ml milk

3 whole eggs

6 tablespoons granulated sugar

500 ml whipping cream

Filling: whisk eggs well with sugar, and then to pour sweet cream and beat until it becomes thick custard. Pour hot milk over cappuccino powder and leave it aside. Dip each cookie in the milk and and start layering onto a serving platter.  Coat the biscuits with layer of custard that was already prepared and cover it with new layers of biscuits.   Repeat the process until you use all the cookies and filling. Finish with layer of custard cream which whom you decorate the entire cake. If desired you may decorate it with shredded pieces of chocolate. Leave the cake overnight in the fridge, and cut in desired squares the next day.

Ingridients needed for yellow cake :

• 4 whole eggs
• 4 tablespoons of sugar
• 4 tablespoons of flour

Dark cake:

• 4 whole eggs
• 4 tablespoons of sugar
• 4 tablespoons of flour
• 2 tablespoons of cocoa powder

For the custard:

• 750 ml of milk
• 10 tablespoons of sugar
• 10 tablespoons of cream of wheat
• 1 margarine or butter ( 250 gr)
• 2 packs of vanilla sugar
• Jelly candies
• 2 tablespoons of cocao powder
• 5 chocolate covered banana ( candy bars)

For the glaze

• 100 gr of chocolate
• 100 gr of butter or margarine

Yellow biscuit:  Whisk eggs with sugar, and add flour and stir slowly. Bake it in cookie pan   (30x34) coated parchment paper.

Custard.:  boil the milk with sugar and vanilla  sugar. Gradually add grits. Mix the margarine or butter in separate dish and mix it into the cool custard. Divide the custard  in half. In one part add chopped, colorful candies  , in the second half, cocoa and chopped chocolate bananas. Yello2 sponge cake put into the mold pan  with the ends of it hanging over the mold pan which you will need in order to form the bottom of the rolaude.  Cover with light custard cream.  Dark sponge cake cover with dark  custard and layer it in to the mold pan. ( extras cut away ) Impending end of the yellow crust move to the left side, and  press lightly the entire cake for it to glue , and then turn the mold and  let the rolaude come out of it.
Glaze: melt butter, add peaces of  chocolate and mix until the mixture becomes smooth. Cover the cake with the chocolate glae  and let it completely set and harden before cutting it. If you like you may sprinkle some shredded coconut on top of the glaze of better look and extra taste.

Ingredients needed:

•  4 eggs
•  80 gr  of sugar
• 200 gr  of butter 
• 120 gr  of chocolate
• 4 tablespoons of flour
• 1/2  teaspoon of baking powder 

Filling:

• 600 ml of whipping cream
•  250 gr  of chocolate

For soaking

• 80 ml of milk
•  2 tbsp sugar

Whip up the egg yolks together with sugar and add soft margarine. Melt the chocolate; cool it a bit than incorporate it into the mixture. Add flour together with baking powder. Whip up the egg whites separately than combine with egg yolk mixture. Stir it till all incorporated. Pour it into greased spring form pan (24-25 cm dimension). Bake it in the preheated oven on 180 C for 22-23 minutes or depending on the oven. When baked remove it from the pan and place it on the cooling rack to cool, then transfer it to the serving tray and place a round platform base around it to keep the shape ( ring of a pan). Heat the milk with some sugar let it boil and then pour it over the biscuit with help of a spoon.

Ingredients:

• 2 egg whites
• 160 gr powdered sugar

Chocolate filling:

• 2 yolks
• 2 tablespoons of sugar
• 30 gr of butter
• 100 ml of heavy whipping cream
• 50 gr of chocolate
• 1 vanilla sugar

Decoration:

• Sweet cocoa powder

• 1 kiwi

Whip egg whites to soft peaks. Gradually add sifted powder sugar, while constantly mixing on medium speed. On parchment paper draw two circles diameter 20 cm, then line paper onto baking tray. Spread meringue onto two circles on the paper. Bake in preheated oven on 100 °C and let it bake for an hour. Turn the oven off and leave the door slightly open, and let it dry for 30 more minutes.  Remove them from the oven and let them completely cool. In meantime prepare the filling. Place egg yolks, sugar, butter, and vanilla on heat to cook while constantly whisking. After few minutes when it thickness, remove from the heat and add melted chocolate. Whip the heavy cream and combine with cooled filling. Let the filling cool then place it into piping bag and form little stars on top of the one cake layer. Place another layer of dried meringue over the stars and slightly press. Sprinkle with cocoa powder the surface of the cake. Peel kiwi, slice it and decorate top of the cake. In the middle make another star from the left over filling cream.   

Ingredients needed:

• 200 gr ground biscuits ( plazma or graham crackers)
• 125 gr of butter
• 2 tablespoons of honey
• 300 gr cream cheese
• 160 gr of powdered sugar
• 250 ml sweet cream
• 1 tablespoon of lemon juice
• 2 packs of powdered gelatin
• 300 gr of cherries
• 200 ml of juice or water
• 4 tablespoons of sugar

Combine crushed biscuits, butter and honey into compact mass. At the bottom of molds (25-26 cm), with spring form edges, layer cookie mixture... Press into the bottom of the pan. In an appropriate bowl add cheese, powder sugar mix a bit then add lemon juice. Whip up cream separately and blend with cheese mixture. Prepare one  gelatin according to instructions on the package. After gelatin has set for a while, place it into small saucepan and heat until gelatin melts. Pour melted gelatin in cheese mixture and stir. Pour prepared mixture in the mold over the biscuits.

Level and even the surface of cheesecake and place in the fridge to cool down.

In the meantime prepare cherry topping.

Prepare another pack of gelatin according to the instructions on the bag. Cover cherries with water which they released or add water, with sugar and add gelatin mixture. Stir and set aside for 10 minutes to cool down. After it had cooled pour it over chilled cheesecake and place back in the fridge for further cooling.

It is the best to prepare this cheesecake one day early. Make sure to run around edges with sharp knife before removing the cake ring.

Cake:

• 8 eggs
• 8 tablespoons of sugar
• 8 tablespoons of flour

Filling:

• 5 eggs
• 15 tablespoons of sugar
• 3 vanilla sugars
• 300 gr of chocolate
• 1 margarine
• 100 gr chopped walnuts
• Also needed:
• Different variety of jelly candies

Whisk eggs with sugar, vanilla sugar, and place it in the double boiler to cook. Cook till cream becomes thick. Towards the end of cooking add 100 gr of chocolate. Stir and remove from heat and let it cool. Separately beat butter into smooth texture, and then add it to cooled custard cream.  Spread half of the cream on cake and roll in. Roll the cake from the long side into a cylinder and let cool completely. From rolled cake cut off one end diagonally and attach it to opposite side of the log to resemble a branch. Melt 200 gr of chocolate and add it to one half of the cream, then add chopped walnuts. Stir all together then frost the entire log cake, and using the tines of a fork or a knife, create lines in the frosting to resemble bark. Decorate with jelly candies, flowers, leaves, mushrooms or whatever you may like.

Svimi cake

Cake:
7 eggs
7 tablespoons of sugar
7 tablespoons of flour
5 tablespoons of ground walnuts
2 blocks of grated chocolate

Caramel filling:
2 eggs
250 gr of sugar
1/2 margarine
50 gr chopped walnuts

Vanilla filling:
1  vanilla pudding powder
1/2 margarine
400 ml of milk
10 tablespoons of sugar

Cake: Separate egg whites and egg yolks. First whip up egg whites and add 7 tablespoons of sugar to it. Keep mixing until sugar melts and it starts forming soft peaks then add one egg yolk at the time while constantly mixing.  At the end add flour, walnuts and grated chocolate and fold in carefully. Pour mixture onto baking sheet lined with parchment paper. Place in the oven at 200 °C. When baked remove cake from the oven and let it cool. Cut cake in 4 uneven strips (in width).

Caramel filling: Mix eggs with 150 gr of sugar, then place it in double boiled and let it cook on steam.  When mixture gets thick, add margarine, stir well and remove from heat. In separate bowl add rest 100 gr of sugar, and let it melt on low heat till you get nice light color. Add the mixture you made earlier to it and mix on heat till sugar completely dissolves. Remove from heat and add 50 gr of walnuts. 

Vanilla filling: Mix powder with 4 tablespoons of cold milk (that you separated from 400 ml listed in the recipe) and sugar. Mix till there are no lumps left. Let rest of the milk come to boil and when it does remove it from the heat. Whisk in dissolved pudding powder. Put it back on the stove and while constantly stirring let it cook till it thickens. Let the mixture cool, then incorporate mixed margarine into it and mix all together till you get nicely smooth filling. On cake platter place the widest strip, spread caramel filling over it and layer with vanilla cream over caramel. Place another strip and repeat same filling process. Do the same thing with other 2 cake strips and fillings. Lastly whip up cream and coat it from all sides of the cake. Decorate as you wish.

First layer:

• 200 gr of ground biscuits
• 200 gr of ground walnuts
• 2 tablespoons of cocoa
• 2 dl of milk
• 250 gr of butter
• 10 tablespoons of powdered sugar

Second layer:

• 6 egg whites
• 6 tablespoons of sugar
• 6 tablespoons of flour
• 1 package of baking powder
• 1  tablespoons of oil
• 200 gr of coconut

Third layer:

• 6 egg whites
• 6  tablespoons of sugar
• 6 tablespoons of walnuts
• 6 tablespoons of flour
• 1 baking powder

Filling:

• 12 egg yolks
• 8 tablespoons of sugar
• 2 vanilla sugars
• 2 vanilla puddings
• 3 tablespoons of pudding
• 6 dl  of milk
• 250 gr of margarine

Decorations:

• 4 dl  of sweet cream
• dark chocolate

First layer:

In an appropriate bowl, combine together ground biscuits, walnuts, cocoa powder, add milk and stir.  On the side mix together butter with powdered sugar and add to biscuit mixture and stir all together.    

Second layer: Beat egg whites while gradually adding sugar. Beat constantly until soft peaks form. Add flour, baking powder, oil, coconut and fold in with wooden spoon. Pour mixture onto rectangular baking pan lined with parchment paper. Bake in preheated oven at 200 °C. As soon as you remove it from the oven, cover with moist kitchen towel so that cake wouldn’t crack during rolling.

Third layer: Beat egg whites while gradually adding sugar. Beat constantly until soft peaks form. Add flour, baking powder, ground walnuts, and fold in with wooden spoon. Pour mixture onto rectangular baking pan lined with parchment paper. Bake in preheated oven at 200 °C. As soon as you remove it from the oven, cover with moist kitchen towel so that cake wouldn’t crack during rolling.