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Armin Jašari’s Recipes

Pastry cream

Ingredients: 500 ml of milk, 1 vanilla stick or 1 spoon of vanilla extract, 100 g of sugar, 4 egg yolks, 50 g of starch flour.


Out of the total amount of milk, separate 100 ml and put the rest in the bowl together with the seeds of vanilla flavor or extract and heat to boil.

Mix flour, sugar and yolk with the rest of the milk until you get a smooth paste. When the milk starts boiling, pour the portion in the egg paste and stir quickly, and pour the mixture into a pot with hot milk rapidly mixing.

Cook on low heat with constant stirring until you get the pudding density.

Transfer the hot cream to another container and cover with a transparent foil, the foil touching the surface of the cream. Cool it. If you want a lighter cream, mix a cold cream with a sweet cream.


Ganache cream

Ingredients: 300 g of baking chocolate, 200 ml of unmixed sweet cream.


Melt the chocolate in a microwave for 12-15 minutes at 180 W. Mix it to make it smooth. Add a little by little warm cream, stirring constantly. Pour in the jar, then after cooling in the room temperature, place in the fridge to squeeze.

Basic cake biscuit

Ingredients: 8 eggs, 10 tablespoons of sugar, 1 vanilla sugar, 5-6 teaspoons of water, 1 teaspoon of oil, 10 tablespoons of smooth flour, 1 baking powder.


Separate the whiteness and wet them in solid snow. Mix yolks with sugar and vanilla sugar until they become foamy.

Then add spoon by spoon to the mixture constantly stirring, and then gradually mix in the snow of the whites. Finally, add the flour and baking powder gradually with a spoon while continuously mixing until i tis well mixed.

Pour the biscuit into a round cake mold, coated with greasy paper, and bake in a heated oven at 180 degrees until it turns golden brown.

You can upgrade the biscuit with strawberries and cream, homemade jam or make a chocolate cake.

Linzer cake

Ingredients: 200 g of flour, 180 g of butter, 120 g of sugar, 4 egg yolks, little baking powder, 160 g of milled hazelnuts or almonds, half a teaspoon of cinnamon, 1 lemon bark, cranberry jelly, rum, 1 egg.


From flour, butter, sugar, yolk, baking powder, hazelnuts or almonds, cinnamon and lemon bark, mix the dough. After you have worked it well, wrap it into paper and leave for 30 minutes in the fridge.

Cut the dough into two parts. Spread the first half thinly and put in a cake shape, cover with a thin layer of cranberry jelly and sprinkle with a small amount of rum.

From the other half of the dough make a disc and cut thin long strips. You will place the disc on the edges of the cake, and place the straps in the correct grid spacing at the cranberry jelly.

Coat the strips and a disc with the egg, decorate the disc with almonds or hazelnuts chopped on the slices and bake for 30 minutes at a temperature of 190 degrees.

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