• 8 tablespoons of unsalted butter (1/4-pound stick), cut into 1/3-inch bits
• 3 tablespoons of chilled vegetable oil shortening
• 2 1/4 cups of all-purpose flour
• 1/4 teaspoon of salt
• 5 to7 tablespoons of ice water
• Filling:
  • 2 cups of finely ground almonds, lightly toasted
  • 4 teaspoons of milk
  • 6 tablespoons of raspberry jam
  • 6 tablespoons of cherry jam
  • 2 egg yolks
  • 1/3 cup of sour cream
  • 2 teaspoons of cinnamon
  • 1 tablespoon of unsalted butter, softened

Preparation:
Soak the almonds in milk for 5 to 10 minutes. With the back of a large spoon, rub the raspberry and cherry jams through a fine sieve set over a large bowl. Then beat in the egg yolks, sour cream, cinnamon, nuts and soaking milk.
On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. With a pastry brush, coat the bottom and sides of a 9-inch false-bottomed tart pan with the tablespoon of softened butter. Drape the pastry over the rolling pin, lift it up and unfold it slackly over the pan. Gently press the pastry into the bottom and around the sides of the pan, being careful not to stretch it. Roll the pin over the rim of the pan, pressing down hard to trim off the excess pastry.
Preheat the oven to 425 Degree F. Pour the filling into the pastry shell and roll out the other half of dough into a 12-inch circle. Drape it over the rolling pin, lift it up and unfold it over the filling. Press the edges of the pastry layers together. Then crimp them with your fingers or press them firmly around the rim with the prongs of a fork. With a sharp knife, cut three 1-inch slits about 1 inch apart in the top of the pastry. Bake in the center of the oven for 30 minutes, or until the pastry is golden brown. Then set the pan on a large jar or coffee can and carefully slip off the outside rim. Let the pie cool to room temperature before serving.

• 8 lg eggs; separated
• 6 tb butter
• 14 oz honey; clover or wild
• 2 c sugar
• 6 c flour
• 2 ts baking powder
• 2 ts baking powder
• 2 ts cinnamon
• zest and juice of 1 orange
• 1 c strong coffee
• 1 c sour cream
• 1 c walnuts, chopped

Preparation:
Heat the honey to boiling and allow to cool. Separate the eggs, reserving the whites. Beat the room temperature yolks with the butter until fluffy. Add the cooled honey and beat until well blended. Add the sugar and blend well. Sift the flour, baking powder, baking soda and cinnamon together, then sift again. add to the honey mixture. Add the orange zest, juice, coffee and sour cream stirring until no dry flour shows. Whip the egg whites until stiff, then fold in a little of the whites, mixing well, then add the rest of the whites. Stir in the chopped nuts, if using them. Pour into buttered and floured loaf pans, rapping them to even the batter. Bake in a preheated 325 Degree F. oven for about an hour. DO NOT open the oven door during the first 30 minutes of baking. When done, cool on wire racks for 10 minutes and then turn out to finish cooling. Wrap well in heavy duty aluminum foil and store in the refrigerator.

• 1 tablespoon of unsalted butter, softened
• 5 egg yolks
• 3/4 cup of superfine sugar
• grated rind of 1 lemon (about 1 tablespoon)
• 1 tablespoon of fresh strained lemon juice
• 1 /2 pound of toasted hazelnuts, shelled and pulverized in a mortar and pestle a grinder
• 5 egg whites
• Topping:
  • 1 cup of heavy cream
  • 1 cup of heavy cream
  • 2 tablespoons of rum
  • 2 tablespoons of powdered sugar (confectioners’)

Preparation:
Preheat the oven to 375 Degree F. With a pastry brush, butter the bottom and sides of an 8-inch -wide, 3-inch-deep springform cake pan with the tablespoons of softened butter. With a whisk or a rotary or electric beater, beat the egg yolks for about minute, then slowly pour in the sugar. Continue beating until the mixture falls back upon itself in a ribbon when the beater is lifted out of the bowl. Beat in the grated lemon rind and lemon juice. With a rubber spatula, fold in the hazelnuts.
In another bowl, and with a clean beater, beat the egg whites until they form firm, unwavering peaks on the beater when it is lifted out of the bowl. Gently but thoroughly fold the whites into the egg-yolk mixture until no streaks of white show. Pour the batter into the buttered pan and spread evenly to the sides with a spatula. Bake in the center of the oven for about 40 minutes, or until it has puffed and has begun to come slightly away from the sides of the pan. Turn off the heat and let the cake rest in the oven for 15 minutes. Remove the side of the pan and turn the cake out on a cake rack. Cool to room temperature.
To make the topping, beat the cream with a whisk or rotary or electric beater until it forms soft peaks. The gradually beat in the rum and sugar and continue to beat until stiff. With a spatula, spread over the top of the cake and serve at once.

• 1500 g flour
• 250 g margarine
• 1 ea egg
• 1 tb vinegar Icing:
  • 1 sugar
  • 0,5 l milk
  • 2 ea eggs
  • 2 tb flour
  • 200 g butter
  • vanilla.

Preparation:
Cut margarine into small pieces and toss with flour until smooth. Mix egg, vinegar in 1 cup of water and add it to flour. Knead the dough until elastic and smooth. Divide the dough into 8 parts and put in the fridge for 40-60 minutes. Roll out every part very thin, put in a baking form, cut out remains, pierce with a fork and bake in a preheated oven until light golden. Bake the remains of dough until golden colour.
Icing: Mix sugar, eggs, flour and then pour over milk. Cook on low heat, stirring regularly, until dense. When icing cools down a little, add butter and vanilla.
Spread the icing on every shortcake and on the top. Crumb the dough remains and sprinkle all the cake with them. Puy in a fridge at least for a couple of hours.