BABOVKA
Ingredients:
- 5 eggs
- 250 grams powdered sugar
- 250 grams backing flour (regular, not self rising)
- 150 ml vegetable oil
- 150 ml hot water
- 2 tsp. baking powder
- 1/2 tsp. vanilla - if desired for taste
- 1 tbs. cocoa powder
- Butter or shortening to grease pan
Instructions:
- Separate egg whites from yolks. Set the whites aside.
- Preheat oven to 350 degrees.
- Mix yolks with sugar. Add slowly oil, then hot water.
- Mix in flour and backing powder.
- Beat egg whites alone in another bowl until they expand about 3 to 4 times. use an electric mixer on high speed for this.
- Add these egg whites to the batter. Mix by hand. Add vanilla if desired.
- Pour half into greased round angel-cake pan. Mix the cocoa into the remaining half and pour on top of the first layer in the pan. Don't mix together.
- Bake for 45 minutes. Check with toothpick (toothpick will not have mixture on it if the cake is done) by poking it into the cake.
- Sprinkle finished cake with powdered sugar.
- You could also add raisins or nuts to the original batter or pour chocolate on top of the finished cake.
SLOVAKIA FOOD
Slovak cuisine varies slightly from region to region. It was influenced by the traditional cuisine of its neighbours and influenced these as well.
ZAPEKANE' REZNE
Ingredients:
- Pork - Chops with or without bone, as much as you want to make1 to 2 pieces per person
- Salt
- Pepper
- Cheddar cheese - shredded
- Table cream
Instructions:
- Wash pork chops and tenderize slightly.
- Preheat oven to 350 degrees.
- Sprinkle salt and pepper on both sides - to taste.
- Place in baking pan. The size is not important, just so all of the pork will lay flat in the pan without overlapping.
- Cover pork with cheddar cheese and pour table cream over the top. You only need a little, say 1 tablespoon per pork chop.
- Bake at 350 for 35 to 45 minutes.
- Serve with mashed potatoes and a pickle on the side.
Italiano
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