Tasty and easy Put ingredients to the forms and while baking in an oven, you can go wake up your family. I prepared them already two times, but both times I overbaked it a little bit and the egg yolks were strong. But neglecting that we liked it, especially my hubby liked the eggs with a feta. And my parents said that these eggs are very solid.

(4 servings)

15 g butter

4 eggs

salt

peppers

4 tbsps. cream

125 g feta (optional)

1 tbsp. chopped parsley or 2 v.š. chopped onion springs (if using feta)

Melt the butter and devide to four small forms. If using feta, crumble it to the forms. Every egg beat in a small bowl and then carefully pour in a form. Season with salt and peppers. Pour one tablespoon of cream over every egg. Put forms in a big baking dish and pour in it boiling water till half of the small form will be covered. Cover with foil. Bake in preheated to 200°C oven about 10 minutes or till egg white will be strong and egg yolk will still be soft. Or you can put small forms in a big pan, pour boiling water till half form will be covered. Cover with a lid and boil on a medium heat for about 10 minutes – water will be boiling and steam will boil eggs. When 1-2 minutes will be left till the end of boiling time, sprinkle with chopped parsley or onions springs.

Source: Mary Berry. Klasikinė virtuvė (2005)

I’m happy and proud. This cake is not just tasty but very cute It was made for my daughter’s 5th birthday. But presenting it only now because somewhere at this time my blog is celebrating 3 year old birthday and at the same time I celebrated my birthday anniversary. But this year birthday was different – I didn’t do anything, just celebrated

Almond sponge:

3 eggs

110 g sugar powder

110 g grinded almonds

15 g cacao

25 g butter, melted

30 g flour

100 g (~3 units) egg whites

15 g sugar

Mascarpone cream:

500 g mascarpone

375 ml cream, 36% fatness

1 tsp. vanilla essence

100 g white chocolate

100 g sugar

For sponge watering:

250 ml cherry compote, homemade and not diluted

Sponge baking: Beat eggs with the sugar powder and grind almonds, while mixture will be fluffy and will double. Carefully mix in cole melted butter and flour, sifted with cacao. Beat egg whites, gradually adding sugar, till stiff foam. Carefully mix in egg whites to the mixture. Line baking form 24cm diameter with baking paper. Pour in mixture and bake in preheated till 180°C oven about 30 minutes (check with wooden pick). Let cool and then cut into 3 parts.

Preparing cream: Mix marcapone with 50 g of sugar and vanilla. Leftover sugar gradually mix in to beating cream. On steam melt chocolate. Mix marcarpone mixture with chocolate and then mix in cream.

Cake gathering: Put first sponge layer on a cake plate. Put cake form borders around it. Water spong with compote and put on the top one-third of the mascarpone cream. Then put second sponge layer. Push slightly with hands, water with compote and put second layer of cream (also one-third). Put the last sponge layer, and also water with compote. On top put some mascarpone cream, but not all – leave some for sides of cake. Put cake to the refregerator for 2 hours or more. Later take off borders and cover sides with the leftovers of mascarpone cream. Decorate cake with fantasy. In this case I used beated cream, melted chocolate with some cream, sprinkles and cookie decorating glaze. Enjoy!

Source: Saulėta virtuvė