Madarica Recipes

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Steps:

• Prepare the filling first. Cook milk with sugar and vanilla until it boils. Separate one part of milk and whisk it with cocoa and flour. Add the mixture into the boiling milk. Add chocolate and cook, stirring constantly, until it thickens. Remove from heat and stir in butter and rum immediately. Cover with plastic wrap and let cool completely. For the cake layers, make the dough. Beat butter with sugar, egg whites and sour cream until fluffy. Add sifted flour and baking powder and knead into a dough. Separate it into six equal parts and roll it out into a rectangles, between two sheets of parchment paper. Roll it out as thin as possible and transfer, together with the bottom parchment paper onto a rectangle baking tray. Preheat oven to 356 F (180 C). Bake layers one by one, each for 8 minutes. They must stay pale. Let them cool. You can press them with something in order to flatten them out as they cool. For the glaze, melt chocolate with butter and oil. Assemble the cake: place first layer into a baking tray and spread one part of the filling evenly over it. Cover with the second layer and alternate until you finish. You need to end with the dough layer. Pour hot chocolate glaze over it and leave the cake in the fridge overnight. The next day, cut into small rectangles and serve.

Steps:

• Preheat oven to 180°C; grease a cookie tray 25x30cm or line it with non-stick baking paper.
• Sift flour and baking powder. Add softened butter and mix until they resemble crumbs.
• Add eggs, sugar, cream and salt.
• Make a dough and divide into 5 equal parts.
• Roll each sheet to fit cookie tray.
• Bake one at a time for 10 minutes each. Cool them carefully so they don't break.
• Then put one sheet into cookie tin, spread with 1/4 of chocolate cream, continue with remaining pastry sheets.
• Cover with plastic wrap and refrigerate.
• To ensure layers stick together place a light chopping board or similar on top.
• Leave for a couple of hours or overnight.
• Then cover with chocolate glaze, allowing glaze to set-- Cut into small diamonds, rectangles or squares.
• Filling.
• Mix 1 cup of milk with flour, boil remaining milk adding chocolate and sugar.
• Remove from heat.
• Pour flour and milk mixture very slowly into boiling milk, stirring.
• Return to boil again for a few minutes.
• Allow to cool completely, whip butter into cooled chocolate mixture.
• Glaze.
• Heat all ingredients over gentle simmering water until well combined.
• Note: You may need to cut off the edges to ensure you get straight and even slices.