Kolači i slatkiši svojom rukom

Summary of contents:

• Introduction – basic tips on preparing dough, choosing flour, sugar, fat and spices, and explanation of basic techniques (mixing, beating egg whites, baking, cooling).
• Sponge cakes and rolls – classic recipes such as sponge cake roll with jam, chocolate roll, honey roll.
• Cakes – from simple (fruit, chocolate) to more complex layered cakes with creams and decorations.
• Small cakes – shortbread cookies, rolls, paws, gingerbread, vanilla cookies.
• Creams and fillings – puddings, chocolate and fruit creams, butters flavored with coffee or rum.
• Sweet pastries – buns, braids, pinces, strudels.
• Homemade candies and lollipops – caramels, fondant, fruit lollipops and marzipan.
• Tips for serving and storing cakes – how to decorate, how to store to keep them fresh, and suggestions for holiday tables.
• A special feature of the book is that Višnja Ogrizović often provides variations of the same recipe (e.g. how to turn a basic sponge cake into 3–4 different types of cakes), which was practical at a time when supplies were often limited.