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Friday, March 4, 2016



Why magic? What is magic cake?

The magic part is you poor a batter into a baking pan and after an hour, MAGICALLY! the cake has 3 distinct layers: crispy outside, moist inside and wet,  gooey, custardy at the bottom!
Overall the cake is a wonderful mix of chewy, gooey, crispy, lemony taste that make you MAGICALLY, VERY HAPPY!
There are other magic cakes: coconut, chocolate, Nutella, butterscotch that I found first time into a blog:


  • 4 eggs (separate yolks from whites) at room temperature
  • 1 tsp vanilla extract
  •  3/4 cup  sugar
  •  1 stick or ½ cup butter, melted
  •   ¾ cup  of all-purpose flour
  • 1¾ cup milk lukewarm
  • ¼ cup fresh lemon juice
  • zest from one lemon
  • powdered sugar for dusting cake


      Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
      Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
      Beat the egg yolks with the sugar until light. 

      Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

     Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together.

     Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.


   Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.



     Sprinkle some powdered sugar after cake has cooled.



Friday, October 30, 2015

APPLE SQUARES , TOPPED WITH MERINGUE (my chilhood most loved fall dessert)

1/2 cup (1 stick) butter, softened
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 and 1/2 cup   all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup rolled oats
1/2 cup walnuts chopped (optional)

 My mother's recipe book:

5 lb. apple, cored, peeled and thin sliced +
2 tablespoons sugar

4  egg whites +
1cup sugar +
1teaspoonlemon juice +
 (optional) 1 cup sliced walnuts. 


In a large bowl, cream together the butter, sugar, egg and vanilla until smooth.
 In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats. Add raisins and walnuts, if using them.
At this point you can either chill the dough 2h, up to next day.


Next day, on a greased oven pan 10”/13” roll thin dough having a little margin up.

Add apple prepared for strudel (5 lb. sliced apple, add 2 tablespoon of sugar and ½ teaspoon cinnamon).

Add meringue on top: 4 egg whites, one teaspoon lemon juice and 1 cup sugar, well whipped. One can add 1 cup walnuts, sliced, in the meringue after is whipped. 

Bake 275F for an hour. 

Cut in squares, as it is warm.

Bone Appetite, or as we say in Romanian "pofta buna!"

Sunday, August 24, 2014



It is summer in FLORIDA!!!! Is not all the time? No! Summer means hot, hot, hot and humid, humid, humid!!! You don’t want to be outside…You don’t want to go around!..... 

All you want cold drinks, a dip in the pool and ice-cream…..It is all you think about!
For a nice party some ice cream towers are a blessing! You can make it before hand, or everybody can be creative!

It is not so much to prepare, but there is some preparation beforehand!


1.     Thin cookie.
There are ready made or you can bake your own.
 I found that “MORAVIAN COOKIE” is pretty good choice, many kinds, in all groceries store, thin and right size: lemon, ginger, cinnamon, chocolate.
There is some thin cookie at the baker’s counter, that are good, plain and with nuts.