Category: Original Zila recipe

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Stephany mince filled with quail egg cream

 

Stephany mince filled with quail egg cream

Recipe Type: 12 slices
Cuisine: Main
Author: ZilaCakeMoulds
Prep time:
Cook time:
Total time:
Serves: 12 slices
A traditional Hungarian main dish redesigned.
Ingredients
  • Mince
  • 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
  • Quail egg cream
  • 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
Instructions
Mince
  1. Grind the minced meat twice.
  2. Soak the bread in cold water, then mash through a “gitter grate” or grind.
  3. 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.
  4. Mix it with the pressed bread and add the 4 raw cast eggs. Blend it with a high-performance blender (or cutter).
  5. Fill it in a well-sprayed Zila cake mould and remove air (by tapping).
  6. Fill and tap more heavily on sides, so that it would fill the mould completely.
  7. Scatter the top with breadcrumb, then bake it in a closed oven at 95-100°C for 45-50 minutes.
  8. The oven SHALL NOT be opened while baking!
  9. 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.
  10. Let the ready mince cool in room temperature! Then fill and decorate it to taste.
Quail egg cream
  1. 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.
  2. Then pour it on a baking sheet and put in in the fridge for 1 hour.
  3. When it is cool, mash it through a potato ricer or cream it in a cutter.
  4. Then add salt, white pepper, the pre-boiled quail eggs and the mustard.
  5. Whisk the mixture.
  6. Fill it in the mince squares with a star-tip pastry bag.
Notes

This is a note for this recipe.

This is a line below.

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Salty millet cake

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.

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Milk-pudding in Zila cake mould

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.

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Carrot cake

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.

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Floating island cake

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
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Cottage cheese with apricot in Zila cake form

  • 750 g (pressed )cottage cheese
  • 5 eggs
  • 10 g sugar
  • 180 g semolina
  • zest of a lemon
  • the inside part of 1 vanilla pod (scraped out)
  • 1 spoonful of breadcrumbs
  • 2 pinches of salt
  • toasted breadcrumbs
  • 450 g sour cream
  • 4 packets of whipped cream stabiliser
  • canned apricot

Thoroughly mix the cottage cheese, the semolina, 5 egg yolks, the lemon zest, the inside part of a vanilla pod and leave this mixture in the fridge for two hours.

If time is over, whip the egg whites with the salt and sugar to form a cream (not very stiff) and mix it with the cottage cheese base. If it feels too soft, add a spoonful of breadcrumbs.

Sprinkle Zila Cube Cakeform with a form separator spray and bread it with toasted breadcrumbs. Put the mixed cottage cheese base in the form, mind the proper density!

Steam it for 12 minutes at 100 Celsius in a steamer.

Sprinkle the bottom with toasted breadcrumbs. Turn it upside down and cut off the silicon form. Slice it while hot and turn the small cubes in toasted breadcrumbs.  Fill in the ‘holes’ with sliced apricot.

With a whisk, mix the whipped cream stabiliser in the sour cream and put the mixture aside for a few minutes. This way, the consistency of the sour cream will be suitable to be pushed out on top of the cottage cheese cubes from a star tube sack.

Decorate it with fresh fruits and icing.

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Stollen cake

For one 12-slice-form

15 g of yeast
3 egg yolks
Scraped vanilla seeds of one vanilla bean
210 g of melted butter
210 g of powdered sugar
Grated zest of one lemon
Grated zest of one orange
210 g of brewed and cooled raisins
210 g of roasted and sliced almonds

Simply mix the above ingredients.

3 egg whites
90 g granulated sugar

Beat the egg whites with the granulated sugar until foamy but not too stiff and loosen the above mixture with it.

210 g of flour

Mix it loosely with the other ingredients.

Treat the form with the technical spray, then fill in the batter until void-free.

Bake it at 180°C for 40 minutes. After baking turn it over, remove the silicone form and the metal ring. Then brush it with melted butter and sprinkle the top with powdered sugar.

Sauce
400 ml of cream of animal milk
300 g of white chocolate
Scraped vanilla seeds of one vanilla bean

Heat the cream with vanilla until steaming, then stir in the white chocolate and let it cool down, then fill it into the holes of the cake.

Decoration: orange fillets

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Chestnut cake

For one 12-slice-form

Béchamel base
110 ml of milk
45 g of sugar
10 g of corn starch
10 g of butter

Mix the corn starch with a bit of milk until smooth. Boil the remaining milk and simmer it with the milk-starch solution. Remove from the heat, add the sugar and the butter.

Chestnut purée
Lukewarm béchamel base (approx. 150 g)
350 g of chestnut paste
60 ml of rum
400 ml of cream whipped
5 sheets of gelatine

Add 350 g of chestnut paste and the rum to the lukewarm béchamel base, mix them in a blender until smooth, then loosen it with whipped cream and fix it with the prepared gelatine sheets.

Chestnut base
500 g of chestnut paste

Lay wax paper below the 10 mm high baking ring and squash the 500 g of prepared chestnut base so that it is spread evenly in the form.

Filling of the cake:

Put the high metal ring into the silicone form and spray a thin layer of the technical spray over it.

Fill half of the cream into the cake form and spread it without leaving any gaps, then place the rolled-out chestnut sheet on it. Spread the remaining cream over the chestnut base, then close it with the cooled chocolate sponge cake.

Sponge cake
10 g of cocoa powder
2 eggs
30 g of flour
40 g of sugar

Cover the baking-sheet with baking paper and place the 10 mm high baking ring on it.

Sift and mix the cocoa powder with the flour. Separate the eggs. Beat the egg whites with the sugar until foamy but not too stiff, carefully mix in the egg yolks, then gradually stir in the cocoa powder. Pour the mixture into the prepared baking ring and smooth it evenly. Bake in a preheated oven at 210°C for 12 to 13 minutes until ready.

Freeze it in the deep-freezer for one night, then turn the hard frozen pie over, so the silicone form can be removed easily.

Recommended sauces: Sour cherry, vanilla, chocolate sauce

Hint: The enjoyment can be increased by mixing some grated chocolate into the chestnut cream.

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Strawberry cake

For one 12-slice-form

Strawberry pulp fond
600 g of strawberries (frozen or fresh is subject to seasonality)
200 g of sugar
60 g of corn starch

Mix the strawberries until liquid, then dissolve the corn starch with a little of this liquid. Boil the remaining strawberries while stirring, then simmer them with the added starch solution until thick. Finally remove from the heat and add the sugar as well.

Put the high metal ring into the silicone form and spray a thin layer of the technical spray over it.

 Preparation of the cream
Lukewarm strawberry pulp fond
200 g of whipped cream
4 sheets of gelatine prepared

Preparation of the cream:

Loosen the lukewarm strawberry pulp fond with whipped cream, then fix it with the prepared gelatine sheets.

Pour the finished cream into the prepared silicone form until void-free, then close it with the cooled sponge cake sheet.

 Sponge cake
2 eggs
40 g of sugar
40 g of flour

Cover the baking-sheet with baking paper and place the 10 mm high baking ring on it.

Separate the eggs and beat the egg whites with the sugar until foamy but not too stiff. Then mix in the egg yolks, add carefully stir in the flour. Pour the mixture into the prepared baking ring and smooth it evenly. Bake in a preheated oven at 210°C for 12 to 13 minutes until ready.

Freeze it in the deep-freezer for one night, then overturn the hard frozen pie, so the silicone form can be removed easily.

Recommended sauces: strawberry, vanilla, chocolate sauce

You can prepare cakes with other fruits by keeping this proportion of ingredients. Instead of strawberries you can take raspberries, blueberries, blackberries, red-currants, sour cherries or wild berries as well.

Hint: Bake 2 thin sponge cake sheets, fill the form with the prepared cream only half, place the first cake sheet on it, then spread a thin layer of cream onto the sponge cake and close it with the other sponge cake sheet. In this way, the proportion of the sponge cake in relation to the cream can be increased.

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Yogurt cake

For one 12-slice-form

Béchamel base
220 ml of milk
90 g of sugar
20 g of corn starch
20 g of butter

Mix the corn starch with a bit of milk until smooth. Boil the remaining milk and simmer it with the milk-starch solution. Remove from the heat, add the sugar and the butter.

Yogurt cake filling
Cooled béchamel base (approx. 300 g)
300 g of plain yogurt
300 g of whipped cream
Juice of one lemon
4 sheets of gelatine

Put the high metal ring into the silicone form and spray a thin layer of the technical spray over it.

Stir the cooled béchamel sauce until smooth, add the plain yoghurt and the juice of the lemon, mix it, then loosen it with the whipped cream. Fix it with the properly prepared gelatine sheets.

Pour the finished cream into the prepared form, thicken it until void-free, then close it with the cooled sponge cake sheet.

Sponge cake
10 g of cocoa powder
2 eggs
30 g of flour
40 g of sugar

Cover the baking-sheet with baking paper and place the 10 mm high baking ring on it.

Sift and mix the cocoa powder with the flour. Separate the eggs. Beat the egg whites with the sugar until foamy but not too stiff, carefully mix in the egg yolks, then gradually stir in the cocoa powder. Pour the mixture into the prepared baking ring and smooth it evenly. Bake in a preheated oven at 210°C for 12 to 13 minutes until ready.

Freeze it in the deep-freezer for one night, then turn the hard frozen pie over, so the silicone form can be removed easily.

Recommended sauces: wild berry, blueberry, black currant, sour cherry sauce

Hint: During the filling of the cake a sauce may be added to the prepared yogurt cream, which will furnish the cream with a marbled pattern.