You may use the measure chart at the bottom of the page for measures stated in recipes.

Pistachio Crocan Caramel Cake

For sponge cake
• 3 eggs
• 100 gr granulated sugar
• 75 ml water
• 15 gr cake additives
• 150 gr flour
• 5 gr baking powder
• 5 gr vanilla

White chocolate cream
• 5 eggs
• 150 gr granulated sugar
• 2 leaves gelatine
• 300 gr gr ivory coverage (white chocolate)
• 250 gr scrambled crème chantily

To wet the cake
• Some sugar syrup

For inter layer
• 200 gr pistachio – almond crocan

For covering
• 400 gr caramel cold jell

For sponge cake; stir egg, addition and sugar and add other material and pour the mixture in 18 cm diameter clamp mold. Cook for 20 minutes in 180 degree oven and take out of mold when it cools and leave for at least 6 hours if possible, cut in 3 pieces in width.

For cream; stir eggs with sugar for 15 minutes with mixer with fast cycle. Break white chocolate and melt benmaride. Soft gelatin leaves under cold water and take from water and melt in a small pot at medium heat. Add chocolate, gelatin and stirred chantily to the mixture of egg baked. Stir materials with whisker until they absorb within each other. Place bottom part of cake in a circle pot and wet with sugar syrup. Fill the above with half of white chocolate cream and sprinkle broken peanut crocan pieces. Close 2. slice and repeat the process and close 3. slice. Place the cake in deep freezer. Take the circle mold after freezing.

Roll the external part of cake with cream or chantily in a thin layer and cover the cake with caramel jel by taking on a wire base. Decorate it with broken crocan pieces and white chocolate decors. Serve by slicing.

Orange Cream Chocolate Dream

For cocoa sponge cake
• 3 eggs
• 100 gr granulated sugar
• 75 ml su
• 15 gr cake additives
• 150 gr flour
• 5 gr baking powder
• 5 gr vanilla
• 50 gr cacao
• Granted peel of 1 orange

For orange cream
• 2 glasses of milk
• 1 egg
• 1 glass of orange juice
• Half glass of granulated sugar
• 2 table spoons of rice flour
• 2 table spoons of starch
• Granted peel of 1 orange
• 1 coffee cup drop chocolate

To wet the cake
• 200 ml sugar syrup

For covering
• 250 ml cream
• 200 gr bitter coverage

For sponge cake; stir egg, addition and sugar and add other material and stir for 3 minutes. Add orange plane and cacao and mix and pour the mixture in 18-20 cm diameter clamp mold. Cook for 25-30 minutes in 170 degree oven. Take out of mold when it cools and cut in 3 pieces in width

For cream; pour milk, fresh orange juice, starch, sugar, rice flour, egg and orange peel in a pan. Stir well and cook until it becomes cream at medium heat mixing continuously. Cool it.

Wet the bottom slice of sponge cake with sugar syrup and spread a layer of orange cream on it and sprinkle drop chocolate. Put the 2. Slice and repeat the process. Leave it in the refrigerator until it cools and take out of the mold.

Boil the cream in a pot and take from oven and add minced bitter coverage (black raw chocolate) and melt it. Take your cake on a wire grill when it becomes bright fluid consistency. Pour chocolate sauce on it (ganaj) and cover thoroughly. Wait until it freezes. Stick a fork in a slice of white chocolate melted and sprinkle on the cake randomly and make white decorations.

Raspberry Cake

For almond sponge cake
• 3 eggs
• 100 gr granulated sugar
• 75 ml water
• 15 gr cake additives
• 150 gr flour
• 50 gr almond
• 5 gr baking powder
• 5 gr vanilla

For cake cream
• 500 ml milk
• 4 egg yolks
• 100 gr granulated sugar
• 20 gr flour
• 20 gr starch

To wet the cake
• 200 ml sugar syrup

Covering and inter layer materials
• 500 gr raspberry
• 400 gr ivory
• Coverage (white raw chocolate)
• 200 gr raspberry jell

For sponge cake; stir egg, addition and sugar with mixer. Add other material and stir for 3 minutes and mix adding cacao. Pour the dough in 18 cm-20 cm diameter clamp mold and cook for 25-30 minutes in 180 degree oven.  Take out of mold when it cools  cut in 3 pieces in width.

For cream; stir sugar, flour, starch and egg yolk and add in hot milk by mixing continuously. Mix on an oven until it becomes cream and then take it.

Wet the bottom slice of sponge cake with sugar syrup. Spread a layer of cream on it and sprinkle raspberry granulates. Cover with the second slice and spread cream again and place fruit. Cover 3. slice. Leave the cake in the refrigerator until it cools and then take out of from mold.

Melt minced ivory coverage (white raw chocolate) benmaride.  Take your cake on a wire grill when it becomes bright fluid consistency and pour chocolate on it and cover thoroughly. Wait until it freezes. Cover top part with raspberry jell and serve by slicing after freezing.

How is Crocan Made?

• 2 glasses of granulated sugar
• 2 drop lemon juice
• Water
• 100 gr peanut or nut
• Almond

Put granulated sugar in a small pan and add enough water to wet the sugar only. Drip 2 drops of lemon juice and leave at the medium heat without mixing. When sugar melts and becomes golden liquid take out of the oven. Spread peanut, nut or almond on a marble ground. Pour sugar caramelized on dried fruits. Leave until it freezes. When it is crisp and freezes, your crocan is ready.

Sugar syrup
It is enough to boil equal water and sugar for sugar syrup. You may use it to wet cakes with the help of brush when it cools.

Ice Cream Cheesecake

6 person
• 2 glasses of rolled oats
• 2/3 glass of granulated sugar
• 3 table spoons margarine
• 1 box of labne cheese
• 1 glass of sweet curd cheese
• 2 eggs
• 1 package of vanilla
• Half glass of granulated sugar
• 6 balls strawberry ice cream

Mix rolled oats, granulated sugar and margarine thoroughly. Apply margarine 22-23 cm diameter clamp cake mold slightly. Spread the mixture rolled oat on oiled mold. Cook for 10 minutes at pre-heated 150 degrees oven and allow it cool. Mix labne with curd cheese, egg, vanilla, granulated sugar. Cook it at 150 degree oven until the top of cheese mixture turns pink. When it cools serve with ice cream.

Ice Cream Sour Cherry Bread Pudding

5 person
• 10 slices of bread for toasting
• 1.5 glass of water
• 1 kg cherry
• 5 glasses of granulated sugar
• 2 table spoons of butter

Top
• Balls of ice cream

Take out the seeds of cherry and transfer in a pan. Pour water on it and boil for flow. Then add granulated sugar, mix and boil at very mild heat for 10 minutes. Toast bread and spread butter on it. Take to the grill and keep for a few minutes. Filter excess butter of toasted bread. Set five of bread in a tray. Allocate 1 tea glass of cherry sauce. Pass half of remaining cherry sauce on bread. Put other 5 slices of bread you have allocated on sauces bread. Pour remaining cherry sauce. Keep the tray at very mild heat for 5 minutes and take out of the oven. Allow it cool. Take to the service dish when it cools. Serve with cherry sauce, beans and ice cream.

Caramel Cup

1 person
• One ball of plain, water melon and pumpkin ice cream
• 2 table spoons of grated chocolate
• Crème chantily
• 1 slice of kiwi
• Caramel sauce

For Caramel Sauce
• Granulated sugar a finger less than 1,5 water glass
• ¼ glass of water + ½ glass of water
• Juice of half lemon

For Crocan
• 2 glasses of granulated sugar
• 1 glass of water
• 2 table spoons beaten peanut

For decorating
• Crocan, peanut, cherry

For caramel sauce, take raw granulated sugar and quarter glass of water. Add lemon juice and boil until it becomes caramel by mixing. Add a half glass of water and boil for some time. Be careful for not being too thick. Take one and half glasses of water in a pan for crocan. Mix at the low heat. When it gets thick consistency take out of the oven and spread on a piece of oil paper. Sprinkle beaten peanuts on it. Provide sticking of peanuts. Take from oil paper not waiting too long for cooling. Put ice cream balls in cup. Add grated chocolate, a slice of kiwi, creme chantily and caramel sauce. Serve by decorating cherry, crocan and peanut.

Ice Cream Apple

3 person
• 3 apples
• 1 tea glass of granulated sugar
• 1 glass of red wine
• 1 bar cinnamon
• 6 cloves
• 8- 10 quince seeds
• 6 balls of ice cream

Peel skin of apples. Cut a cap from them and leave them. Take out the seed bearing and put apples in the pan. Add granulated sugar and red wine on it. Put clove, cinnamon and quince seeds in the pan. Cook at low heat until apples get soft. After taking the pan out of the oven allow it cool. Take apples in service dish. Share a ball of ice cream in them. Close top of apples with caps you have left. Pour water remaining in the pan at the bottom of apples as sauce. Serve before ice cream melts.

Mado Lemon Ice Cream

6 person
• 1 lt milk
• 250 gr granulated sugar
• 200 ml lemon juice
• 10 gr sahlep
• Fresh mint
• Planed lemon peel

Mix half of sugar and milk and boil on the oven slowly. Mix half of sugar and sahlep in another pan and add to the mixture having boiled. Allow the mixture boiling very well cool (it must be cooled as it won’t burn the hand). Add lemon juice to the mixture cooled (you may increase or decrease lemon juice). Put the ice cream mixture in the freezer in a deep porcelain pot and mix with a wooden spoon for 2-3 minutes at every 15 minutes. Repeat this process until ice cream gets consistency. You may decorate with mint leaf and lemon peel planted.

Mado Ice Cream Cake

6 person
• 1 ready sponge cake
• 250 gr creme chantily
• 250 gr any kind of Mado ice cream you desire
• 150 gr any kind of Mado ice cream sauce you desire
• For syrup: 100 gr water
• 100 gr granulated sugar

Firstly for syrup; mix water and sugar and boil. After starting boiling keep on the oven for 10 minutes. Leave the syrup cool. Cut in the middle of sponge cake as per a cake cold base of which can be separated. Wet sponge cake you cut in two parts with syrup you have prepared. Spread creme chantily on the first layer of the cake wetted and close the second layer on it. Cover the top of second layer sponge cake with creme chantily. Decorate with creme chantily and pour Mado ice cream sauce you desire. After completing these processes, cover the top of cake any kinds of Mado ice cream you desire.

Note of cook:You can offer cake with single services if you wish. Cut three pieces from sponge cake with water glass and prepare in the same way for it.

Ice Cream Cake

6- 8 person
• 3 table spoons of apricot jar
• 1 glass of water
• 30 sponge fingers
• In: half kg ice cream
• 4 chocolate waffle

For the top
• Colorful candies

Mix apricot jar and water in a pot. Wet top of biscuits with jar water by means of a brush. Oil the inner part of deep circle pot. Set biscuits in order at the sides of a pot. Cover all sides of pot with biscuits and place slightly melted ice cream by mixing with waffle pieces in the middle. Place it in the freezer after 1-2 hours. Then reverse it on the service dish. Decorate the sides and middle part with colorful candies and serve.

Banana Cake

For sponge cake
• 3 eggs
• 100 gr granulated sugar
• 75 ml water
• 15 gr baking powder
• 5 gr vanilla

For banana cream
• 3 glasses of milk
• 2 egg yolks
• 1 glass granulated sugar
• 1 table spoon of rice flour
• 2 table spoons of  starch
• 2 bananas

To wet the cake
• 200 ml sugar syrup

For covering
• 200 gr stirred plain creme chantily
• 400 gr ivory coverage (white raw chocolate)
• 250 gr bitter coverage (black raw chocolate)

For sponge cake; stir egg, addition and sugar and add other material and stir for 3 minutes and mix adding cacao. Pour the dough in 18-20 cm diameter clamp mold or pour in circle mold and cook for 25-30 minutes in 160-180 degree oven. After cooling take the cake out of circle and cut in 3 pieces in width. Minimize one of layers by cutting from sides as diameter will be 1 cm in another. Minimize the other 2 cm. in other words the smallest slice will be the top when you overlap and there will be convex appearance.

For cream; stir sugar, rice flour, and starch and egg yolks. Cook under it thickens by mixing continuously. Mash banana. When the mixture becomes milk pudding, take out of the oven and mix after adding banana puree. Wet bottom slices of sponge cake with sugar syrup. Spread a layer of banana cream on it and cover the second slice and them spread cream again and cover the third slice. Cover all sides of cake in a thin layer with a package of plain creme chantily stirred with cold milk. Leave the cake in the refrigerator until it freezes and then take it.

Melt minced bitter and ivory coverage in separate pots as benmaride. Take your cake on a wire grill when it becomes bright fluid consistency and pour chocolate sauce on it (ganaj) and cover thoroughly. Wait until it freezes. Decorate as you wish.

Chestnut Cake

6-8 person
• 2 slies of cacao ready sponge cake
• 250 gr chestnut puree
• 200 gr chestnut mash
• 35 gr butter
• 30 gr granulated almond or peanut
• 30 gr granulated sugar
• 300 gr chestnut sweet

For chocolate mousse
• 200 gr milk chocolate
• 100 gr bitter chocolate
• 500 gr stirred milk cream

To cover the cake
• 200 gr bitter chocolate
• 200 gr white chocolate
• 30 gr cacao structure (layer)

Take chestnut puree and chestnut mash in a deep pot. Add butter and granulated almond (or peanut) and mix thoroughly. Chop chocolate and melt to make mousse. While mixing stirred cream, add melted chocolate gradually at 3-4 times.

Wet the first layer of sponge cake with chestnut sweet syrup and cover the chestnut mixture. Set a few of chestnut sweet apart and sprinkle remaining by dividing in 2-3 parts. Pour half of chocolate mousse on it. Cover the second slice and leave it in the freezer for 30 minutes.

Melt chocolate in separate pots to cover the cake. Share cacao structure between both of them. When it gets fluid bright consistency, cover by pouring both chocolate with the quantity you wish on chocolate and form decor. After freezing, decorate top of it with chestnut sweet and chocolate.

Mado Glossary