• A slice of bread
  
  
• A tomato cut into slices
  
  
• A piece of cheese

• Put the sugar with butter, zest and vanilla, beat it for five minutes with the mixer 
  
  
• Add the eggs one by one, beat them for five minutes and then pour the milk, add the flour 
  
  
• Finally, add the orange juice and the rest of the flour. Stop beating the mixer, add the truffle and mix with spatula. 
  
  
• Preheat the oven to 180 degrees Celsius and bake for fifty minutes (depending on the oven) 
  
  

• 250g butter 
• 300g sugar 
• 6 eggs
• 120ml milk
• 2 vanillas
• 125g cocoa powder
• 100g finely chopped chocolate
• 300g flour 
• 1 pinch of salt
• 
  

• We pour all the solid ingredients, the vanillas, the cocoa powder and the flour in the mixer bowl.
• We add the rest ingredients, like the butter, the sugar, the eggs and the milk.
• In low speed we mix all the ingredients for 2 minutes.
• We add and the chocolate pieces.
• We raise mixer’s speed and we mix for 4 minutes.
• We poor the cake’s mixture and bake in the preheated oven in 170C for 50-55 minutes.
  
  

1
Separate the yolks from the whites. In a separate bowl, beat the egg yolks with vanilla and powdered sugar and add milk. When the yolks are well mixed, add the flour into which we mix the baking powder, add the oil and mix well.
2
Add a pinch of salt to the egg whites and beat the snow, which we gradually add to the dough and mix it well by hand with a whisk to soften the dough. Next, separate half of the dough into which we add sifted cocoa.
3
Grease the cake pan and sprinkle it with semi-coarse flour. Pour both halves of the dough into the mold and bake at 180 degrees for about 45 minutes. When baking, poke a toothpick into the cake, if it remains dry, the cake is baked.

1

Pour 150 ml of lukewarm milk into a mug, add crushed yeast and 2 tablespoons of granulated sugar. Mix and leave to rise.

2

Put the sifted flour, salt, remaining granulated sugar in a bowl and process the dough with the remaining warm milk.

3

Gradually add egg, yeast and finally oil. We make a smooth and non-sticky dough, which we leave to rise in a warm place for about 30 minutes.

4

We prepare the cocoa filling from cocoa, sugar and oil - mix everything together and pour hot water (a thick slurry will form).

5

Put the risen dough on a floured board and divide it into two halves. Roll out both parts to a thickness of approx. 1 cm and cover it with the prepared cocoa filling. Roll up the dough with the filling and put the strudel on a baking sheet, brush it with egg white (you can also use a whole egg) and let it stand for about 10 minutes. Then bake for about 25 minutes at 180 degrees.