Beat sugar and butter, then add eggs, one at time, until you have a foamy and gold mixture.
Sift in flour, salt and baking pownder.
Pour the mixture in a greased baking tin about 9X9 inches.
Bake at 355°F for about 40 minutes or until well baked in the middle.
Mix in a bowl condensed milk, whole milk, evaporated milk or milk cream.
When the cake is out of the oven make a lot of holes with a toothpick in the whole cake, then pour the milk mixture over the cake.
You must soak all the parts.
When the cake is cold enough put it into the fridge.
It must rest for at least four hours, overnight is better.
When is time to serve the cake whip the milk cream with icing sugar until stiff, cover the cake and add al the fruit you want in pieces or slices.
If you like you can sprinckle the cake with ground cinnamon.
For the dodgers: beat sugar and butter until fluffy, add flour and semolina and mix with a spatula then by hand pushing the crumbles together until you have a loaf.
Cover it with cling film and store in fridge for at least one hour.
For the whisky cream: put milk cream and chocolate in a saucepan, put this saucepan into a bigger pot half filled with hot water ( the classic bain- marie).
Stir until the chocolate is melted and the ganache is shiny; add the whisky, stir briefly and set aside.
When cold store in fridge at least two hours to reach a spreadable consistency.
Spread the dough with a rollpin and cut big cookies.
The cookies must be even, then in half of them cut a hole in the midde with a smaller cookie cutter.
Put the baking tray with cookies into the fridge for about 20 minutes before baking.
Bake at 300°F for about 10- 15 minutes or until light golden.
Take them off the oven and let them cold well.
When hot the cookies are very crumbly and soft, do not touch them.
When the cookies are cold or even the day after ( so they set firm) pair two cookies, one plain and one with the hole using a generous amount of whisky cream.
You can store them in a tin box for some days.
Put the ricotta cheese into a colander to let the whey drain.
Sift the flour and the baking powder in a bowl, add the caster sugar, vanilla seeds and lemon zest plus the salt pinch.
Mix a little then add the ricotta, knead with fingers until you have a smooth but very soft loaf.
Take small bites of dough, round them with hands and put them on a baking tray.
Bake at 350°F for 8- 10 minutes or until they turn gold.
Sprinkle with icing sugar (or roll the in it) when they are still warm.
Serve warm or cold.
You can store them in a tin box for a couple of days.
Mix by hand or with a mixer all the dough ingredients.
Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt.
Preheat ovn at 360°F.
On a slightly floured surface spread the dough with a rollpin.
You should end with a disk of about 30 cm diameter.
Brush the disk with chocolate cream then sprinkle with all the filling ingredients.
Cut the disk in 12 cloves and roll them croissant- like.
Put them on a baking tray.
Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon.
Bake for about 20 minutes until rugelach become gold.
Wait at least 10 minutes before tasting.
Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati.
Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.
Preheat the oven at 350°F.
Grease a 9 inches round baking pan.
In a bowl mix sugar, flour, baking powder, baking soda and salt.
Add the sour cream, the oil, the egg and the vanilla extract.
Beating quickly by hand or with a food processor add slowly the hot coffee ( or water).
Pour the batter in the baking tin and bake for about 30- 35 minutes.
For the frosting: in a big bowl, using an electric mixer, combine butter ad cocoa.
Slowly add milk and icing sugar until you have the right spreadable consistency.
Add the golden syrup and the vanilla extract, mix well and let sit for at least ten minutes.
You can store in fridge, covered with cling film, for a couple of days; cold it has the texture of chocolate mousse and it's wonderful by the spoon: I suppose you are going to discover it by yourself.
Spread a generous amount of frosting on the cake when it's completely cold.