SAMOUSADES (  Greece)

 Samousades (singular samosas) are a traditional Laconian dessert, something similar to the Cypriot "Tsipopita", Daktyla and Bakla.Samousades got their name from sesame in Latin sesamum, se-samum, transliterated to samu(m)-se, samusas, because of the sesame that was in the filling and on top.

WHAT YOU NEED 

500 gr. Crust ,2 spoons of sugar,5spoons of sesame seeds  ,1 tbsp cinnamon, ½ cup of pecans,1/2 tsp. crushed cloves, ½ nutmeg,grated                           

250 gr. butter

2 cups of walnuts

1/2 cup almonds, sesame seeds for sprinkling on top(optional)

For the syrup:

250 gr. Honey. 200gr sugar, 3 cups of water,1 cinnamon stick,

5 - 6 whole cloves, orange peel, 2 spoons of lemon juice

Instructions

Implementation:

Chop the walnuts, almonds and pecans and add the sugar, cinnamon and cloves.

Melt the butter at a low temperature or in the microwave. We clarify it.

Brush the leaves one by one with butter and place 4 on top of each other.

Add 1/3 of the nut mixture and roll up. We make two more rolls.

We put them in a buttered pan and brush again with butter. Wet our hands with water and sprinkle a little on the foil on top.

With a sharp knife, cut each roll into smaller pieces.

Bake in a preheated oven at 180 degrees Celsius until it gets a nice golden color.

We prepare the syrup. Put all the ingredients in a pot and after it boils, remove the foam, lower the heat and boil for five minutes.

Remove the orange peel and the cinnamon and cloves and add the lemon juice.

Pour the syrup over the dessert while it is still warm.

PANPEPATO           ITALY

Castel dell'Aquila, Primary school 

(Gaia Giorgetti)

  6 hg  walnuts                        1 hg candied fruit    

  2 hg  hazelnuts                    3 hg  dark chocolate

  2 hg  almonds                     1.75 hg cocoa powder (unsweetened)

  2 hg  pine nuts                     1 teaspoon of pepper

  2 hg raisins                            a cup of coffee

  6 hg honey                             a small packet of cinnamon 

  1 nutmeg                                3 hg of white flour

 Toast all the dried fruit.

First, melt the dark chocolate and honey together. Then add all other ingredients. Form balls and put them in the oven for 20 minutes at a temperature of about 150°C

A recipe from the 4th Primary School from Nafplio in Greece

Ingredients                            

For the syrup

250 ml water

200 g granulated sugar

1 slice lemon

1 tablespoon(s) honey 

For the dumplings

280 ml water, at room temperature 

9 g yeast

1 tablespoon(s) honey 

1 pinch salt

200 g all-purpose flour

50 g corn starch

sunflower oil, for frying

To serve 

sesame seeds

cinnamon

honey

Honey and walnuts in Georgia were considered to be a sacred food and were supposed to be the main dessert for the feast of celebrations. These products were sacrificed to pagan deities, even Lords. Even today, in the mountainous regions of Georgia exists the tradition of having a bowl of honey with the other sweets on the New Year’s table. That’s why the dessert Gozinaki, made of honey and nuts, is the most important attributes of the New Year table

GEORGIA

NEW YEAR'S MEAT PIE

ingredients

1 kg of beef and pork

1 kilo of onions

5-6 eggs

1 cup grated kefalotiri(yellow hard cheese

8-10 pie sheets

Implementation

Boil the meat, then cut it into pieces.

Cut the onions into slices and boil them with a glass of milk.

Beat the eggs and mix all the ingredients. Lay out the pie sheets, put the filling inside and put the flour.

44th Primary School of        Larissa

Prof. Tatiana Silveșan

     ROMÂNIA

A Perfect and Sweet Christmas with the Biscuits Recipe

From Natalia Mihai, student at School No. 79, Bucharest,         Romania

A great recipe for KOURABIEDES!!

Kokkali Anastasia, 1st Primary School of kymi, Greece

MATERIALS

300g. flour

75g. powdered sugar

250 gr. butter

2 tbsp. cognac

2 tbsp. baking powder

1 vanilla

1. Put the flour and baking powder in a bowl.

2. Put the butter and sugar in another bowl. Mix well.

3. Pour the flour into the butter and add the cognac and vanilla.

4. Knead and then shape the kourabiedes.

5. Bake in a pan at 180 degrees Celsius for 15-20 minutes.

6. When they cool a little, sprinkle with powdered sugar.

Christmas tree 

450 gr room temperature butter

350 gr of powdered sugar

2 large eggs

2 tsp vanilla extract

800 gr of all-purpose flour

Sugar paste and candies for decoration

liqueur

From the children of the   primary school of Katsikas,Ioannina, Greece

The best recipe melomakarona from Greece !

Ιngredient

250g of olive oil, 250g of sunflower oil, 50g of cognac. 200g of orange juice, 200g of sugar, 1 tsp soda, 1 tsp clove grated 2 tsp cinnamon, 2 tsp baking powder, 1100g flour for all, uses 2 oranges (zest)

 For the syrup: 500g of water, 500g of sugar, 2 tbsp honey, 1 cinnamon stick, 1 lemon pee

                                        Minority Primary School of Sapes

                                                        Athina Tzatzi

Execution

 Put olive oil, sunflower oil, cognac, sugar, cinnamon, clove, and orange zest in the mixer and beat them until they are homogenized. Add  the soda in the juice and pour it into the mixture (caution because it will increase). Stir with the wire, pour in the flour and the baking powder stir gently until the mixture becomes one. Make bites in the shape and size of your preference (up to 20gr./ cookie). Bake for about 25 minutes in a well-preheated oven at 160 degrees in the air until golden brown and crisp. Remove from the oven and let it cool completely. For syrup: Put all the ingredients in a saucepan and boil for 3 minutes from the time they boil. Dive into the syrup for about 20 seconds on each side.Sprinkle with peanut or nut.

PUMPKIN DESSERT FROM TURKEY

 INGREDIENTS

1. 2 Slices of pumpkin

2. A cup of sugar

3. Some walnut crisps

4. Vanilla ice cream

Kestel Akdeniz Secondary School

  PROCESS

    Cut the peeled pumpkin slices  into small pieces.Put them in a large bowl, pour sugar on each and leave overnight.The following day, boil the pumpkins with sugar for 15 minutes. Let them cool and serve with walnuts and vanilla ice cream.

CHRISTOPSOMO

2nd Primary School of Orestiada-Greece

LORETO; COIMBRA

             PORTUGAL

   FILHOSES

Cakes of Pumpkin

Preparation

 Start by cutting the  pumpkin into pieces that can br placed in a pan and boiled in water with a little salt.
 After the pumpkin is cooked, drain the water, crush the pumpkin and add brandy, orange juice, flour and yeast, beating vigorously all at once with a wooden spoon.
 Without stopping beating, add the eggs one by one and beat the dough until it has completely absorbed the eggs.
 Left to rest for about 4 hours.
 To fry, with the help of a tablespoon, remove spoonfuls of the dough and fry in hot oil and let fry until they are very golden and grown. s during the afternoon. Drain on absorbent paper and then dip the children in a mixture of powdered sugar and cinnamon. 

They are so good that you just want to keep eating them.

      BOLO REI

       KING CAKE

INGREDIENTS

          TRADITIONAL ROMANIAN DISH

 "SARMALE" - meat rolled in cabbage leaves

                  ,,ION BANCILA'' SCHOOL, 2nd GRADE,

                              CRACIUN SIMONA DIANA

Process: 

1. The cabbage is cut into sheets, washed, left to desalt and desanctify, if necessary.

2. Meanwhile, fry the finely chopped onion in a hot pan with oil, add the rice, fry together for 1-2 minutes, stirring continuously. Then add 2-3 spoons of tomato paste and then 

1 glass of water. After it boils, let it cool, and then this composition is mixed well with the minced meat, salt, pepper, thyme, sweet paprika.

3. Fill each sheet of cabbage with a teaspoon of the composition and gently roll the sarmales, so that they do not fall apart when cooked.

4. Mix the chopped cabbage with a spoonful of oil and the rest of the tomato paste and spices.

5. In a saucepan, first place a layer of chopped cabbage, then arrange the sarmales in layers, leaving a circular void in the middle, which is filled with chopped cabbage.

Pour 2-3 glasses of heated water, cover the saucepan with a suitable lid and put it to boil on low heat.

6. When they are cooked, put the sausages in the oven to brown nicely.

 ,,ION BANCILA'' SCHOOL, 3third GRADE,

 SCARĂ ADELINA-ELENA

Cozonac is a sweet bread which contains milk, yeast, eggs, sugar, butter, oil and salt, which are mixed together and allowed to rise before baking. Depending on the region, Romanian cozonac is filled with raisins, Turkish delight, nuts, poppy seed cream, and can be braided in 2 or even 3.

1 kg flour,50 g fresh yeast, 500 ml milk, 350 g sugar, 1 vanilla bean, 100 gbutter at room temperature, 100 ml sunflower oil, 5 egg yolks,1 teaspoon salt, Zest from one lemon and one orange

400 g finely chopped walnuts, 5 egg whites, 5 tablespoons sugar, 3 tablespoons cocoa, 

Raisins, Turkish delight, An extra egg and a bit of milk for brushing

"Poutrida" is a kefalonian Christmas meal. Its recipe is simple, made with pork and "mapa", which is cabbage or "Kavole", that is commonly called cauliflower. It's an Italian original recipe, which Kefalonian adopted later, since it was an easy and low-cost meal.

Primary School of Vlachata, Kefalonia Greece

Karteris Vasilis

Ingredients

1 1/2 Kilo pork (cut in small pieces)

1 large chopped onion

1 medium size chopped cabbage or a cauliflower (bunches)

1 cup of oil

1 teaspoon of salt

1 teaspoon of sweet paprika

1 teaspoon of spicy pepper or 2 small chili pepper

some cinnamon and grated nutmeg

Step-by-step instructions

We pour the oil into a large saucepan and we place it over the fire. Once the oil is well heated, we add the pork and saute it for 1-2 minutes. We add the onion and continue sauteing for 1-2 minutes. Afterwards, we add a glass of water, salt, paprika, cinnamon, nutmeg and spicy pepper or chili pepers. We mix all the ingredients, stir and cover the pot, while reducing the heat. We boil for about 40 minutes until the meat becomes tender. Finally, we add the cabbage (or cauliflower) into the saucepan and we continue boiling for about 20 minutes until the cabbage is tender and the suace becomes mushy.

DELICIOUS TURKISH FOOD

YAGLAMA

It is an amazing,delicious  and our favourite meal for Christmas nights.

Recipe;

1pound of ground beef

1 or 2of onions

1green pepper or red

2 or 3 tomatoes

2 cloves of garlics

4 tablespoons of oil

1 cup of tomato sauce

2 table spoons of tomato paste 

salt,black pepper, chili flakes

and half cup of water

Start to cook the ground beef with oil untilchange to color and add onion,pepper,garlic and cook well until tender.Then put tomatoes in it and cook well also.After tomatoes get soft,put other all stuffs in it.After finish to cook,add to the half cup of water and cook lower heat until water getting as a sauce . Then easiest part is starting. Let's service with tortillas every each floor and that's all.Your delicious meal is ready.

Enjoy it!!!

ROMANIA

Teacher, Cîrlejan Anica

România

Ingredients:

500 g of flour

200 g of white wine

50ml extra virgin olive oil

300 grams of honey

Salt to taste.

oil for frying q.b.

1 orange (zest and juice)

1 lemon zest

cinnamon powder to taste

sprinkles to decorate

Preparation

Put the extra virgin olive oil in a saucepan with the orange and lemon zest cut, if possible, in one piece. Heat for 3 minutes over low heat, then turn off and let cool. In a bowl, sift the flour and add the cold oil without rinds and the white wine. Mix until you get a dough similar to that of pizza. Roll out the dough into a 3 mm thin sheet.Cut the dough with the wheel cutter obtaining strips about 4 cm wide and 30/40 cm long. Fold each strip in half along its entire length and then press the dough with the fingertip at a distance of 3/4 cm as if to form pockets, after which roll each strip into a spiral. In a pan, fry the cartellate

 in boiling oil until   golden

           Pizza 7 sfoglie 

   Traditional dessert from

            Apulia   Cerignola  

                   ITALY                     

INGREDIENTS FOR THE PUFF PASTRY

250 g plain flour

25 ml oil

25 g sugar

25 ml white wine

25 ml water

INGREDIENTS FOR THE FILLING

300 g toasted and coarsely chopped almonds

175 g dark chocolate (chopped)

200 g sugar

150 g candied citron

half teaspoon of cinnamon

zest of a lemon

DECORATION

olive oil  powdered sugar

To prepare the seven-sheet pizza, first knead the ingredients for the dough, adding the water a little at a time (the dough should be quite firm). Divide it into 7 loaves, 2 of which are a little larger than the others, place them in a bowl covered with a plate and leave to rest for half an hour. Meanwhile, put into a bowl the almonds, the candied citron, the sugar, the zest of a lemon, the cinnamon, the dark chocolate, and mix. After the dough has rested, roll out one of the two larger rolls, using a rolling pin. 

Grease the bottom of a cake tin with oil andplace the first sheet on top (let the edges come out and brush them with oil). Cover the first layer of puff pastry with the compound. Then take another piece of pastry and roll it out so that it only covers the bottom of the cake tin and not the sides, grease it, and proceed as above, five times. Finish with the last piece of pastry, which should be the same size as the first, and fold the edges inwards. Brush with oil and bake in a preheated oven at 160° for about 50 minutes. Before unmoulding, let it cool very well and serve after at least two days dusted with powdered sugar. Enojoy you pizza 7 sfoglie!

Teacher: Vergoudi Spiridoula

Delicious Nikisianian Sarmadakia

Ingredients

 Cabbage Rolls (Greece)

Ingredients

1 cabbage, large               

salt

500 g ground beef

200 g Carolina rice

1/2 teaspoon(s) cumin

1 onion

1/3 bunch dill

1/3 bunch mint

1/3 bunch parsley

pepper

3-4 tablespoon(s) olive oil

 For the sauce

70 g butter

70 g all-purpose flour

700 g water

1 chicken bouillon cube

lemon zest, of 1-2 lemons

lemon juice, of 1-2 lemons

pepper

1 tablespoon(s) olive oil

 9th Primary School of  Giannitsa 

For the cabbage rolls  

Place a pot with water on heat, add salt, and let it boil. Cut the stem of the cabbage and then, put the cabbage inside the pot with the stem side facing down. With a ladle, remove the outer leaves of the cabbage slowly and carefully. Follow the same process for 10-15 minutes until we remove all of the leaves. Transfer the leaves onto a baking pan to drain and cool.

For the stuffing

In a bowl, add the ground beef, rice, and cumin. Finely chop the onion and add it to the bowl with the ground beef.Finely chop the dill, mint, parsley, and add them to the bowl. Keep their stems aside. Add salt, pepper, olive oil, and mix well.

To assemple

Take the stems of the herbs and place them on the pot’s bottom. Cover the stems with 2-3 cabbage leaves. It would be better to use the smallest or the most “broken” leaves.Take one cabbage leaf and cut the central nerve with a knife. Add 1 tablespoon of the filling and roll. Follow the same process for the rest of the leaves. Place the cabbage rolls into the pot, one next to the other. Make sure that you do not leave a gap between them, so they do not open while boiling. Cover with a few cabbage leaves and place a dish on top in order to keep the cabbage rolls stable. Fill the pot with water up to the dish’s height level. Transfer over medium heat and boil for 1 ½ hours. While they are boiling, if needed, refill the water. You need to always keep the water level up to the dish.

For the sauce

Place a pot on heat and add the butter. As soon as it melts, add the flour and sauté. Add the water in batches, by constantly stirring with a hand whisk until the sauce thickens. Remove from the heat. Add the bouillon cube, the lemon zest and juice, pepper, olive oil, and mix.

Recipe for Lalagia

Ingredients:

1k. flour

1 tea cup of olive oil

1 sachet of yeast

water (lukewarm) 

salt

Olive oil for frying

Produce

In a bowl we stir the sachet of yeast with the Lukewarm water. We add the olive oil, the salt and the flour slowly. Let the mixture rest mixture after we shape it in big sticks. In a few minutes our Lalagia are getting brown and they are ready.

Traditional recipe from Sparta Greece

Marmalade-glued wheels

        ( Czech Republic)           

Roll out the dough into a slice about 3 mm thick. You need two identical circles for each piece of Christmas cookies. Cut a small hole in the upper wheel. Top wheel coated in powdered sugar with vanilla flavor. Cover the wheels with sour marmalade. Best made from red currants

250 grams of plain flour

140 grams of butter

2 egg yolks

70 g of powdered sugar

Primary School of Amygdalia  of Evia in Greece

           Ingredients:

             1. one bottle (750 ml) semi-sweet red wine

            2. five tbsps honey

           3. two cinammon sticks

           4. four-five whole cloves

           5. peel of one orange (optional)

  Instructions:
*To prepare this greek mulled wine recipe (krasomelo) pour the wine in a sauce pan and bring to a boil.

*As soon as the wine starts to get frothy, turn the heat down to low and add the rest of the infredients. Let the wine simmer, whilst stirrinh, for about 10 minutes, until the honey melts and the flavors combine.

*Remove from the heat and let sit for a while.

*Strain and serve in shot glasses. Enjoy!

Diples is a traditional Greek dessert and one of the sweet christmas traditions in Vilia. Diples (THEE-ples) are light and airy fried dough dipped in honey and get their name from the Greek word for "fold". They are thin sheets of dough that are folded while being fried into a crispy package that is drizzled with honey and dusted with cinnamon and ground walnuts.

Primary School of Vilia, Greece

500 g all-purpose flour

5 eggs, medium

Bachouritsa traditional Christmas dinner of Kalochori ( Greece)

Ingredients:

1. 500 gr veal liver

2. 1 beef lung

3. 1 beef heart

4. 2 leeks

5. pork meat

6. veal meat

7. a cup o rice

8. 150 ml olive oil

9. 3 pcs of red hot peppers

10. salt, pepper, oregano,

                Namık Kemal Primary School 

                        Turgutlu\ TURKEY

           MIZITHROPITES FROM CRETE

Famous Greek, Cretan delicacy made of white cheese called "mizithra" and honey. It is served as a dessert or it could be consumed as breakfast. We Greeks eat them 24h/d.

         2nd Primary School of Perama,                      Rethymno, Crete, Greece

Ingredients:

500gr all purposes flour

half a tablespoon of yeast

three tbs of olive oil

two tbs raki

half lemon's juice

one tbs salt

one large glass of lukewarm water

one kilo of sweet mizithra

one egg

cinamon

honey

                     HOW TO MAKE IT

Mingle in a small bowl the water, yeast, raki, lemon juice, olive oil and mix well. Then, add the flour, salt and turn your mixture into a nice dough. Let it rest for an hour.

Mix the mizithra with the cinamon and egg well. 

Cut the dough in three parts. Take each part and open it into a thin crust. Using a tablespoon take a small amount of the cheesy mixture and place it in the crust. Close it carefully. Repeat for the other two parts. Each part is cut in several little rectangulars which are fried in lots of olive oil and afterwards are spread with honey!!!

                                      ENJOY

Secondary School No 1 Cristești, Botoșani County, Romania

          The traditional Romanian desert is not something that can be missed. Each house has its own recipe and the smell of cozonac is the most awaited for by children. Our grandmothers cook a different type of cozonac for each member of our family. Each of us wants it only with cocoa, some want it with cocoa and raisins and others with everything, meaning, cocoa, raisins, and nuts. A glass of warm milk next to it and we are all ready to go to bed!    

INSTRUCTIONS:

1. Warm the milk, sugar, and lemon zest in a small pan over medium heat until the sugar is dissolved. Remove from the heat and add the butter, in small pieces. Stir to melt the butter in the heat of the liquid. Allow cooling until lukewarm (80-90F).

2. Meanwhile, in a medium bowl add the yeast and salt to the flour and mix through. Also, separate the egg whites from the egg yolks into two small bowls. Chill the whites until needed later.

3. Once the milk mixture has cooled, transfer it to a large bowl. Add the flour mixture, egg yolks, and vanilla. Mix to bring the dough together, then knead the dough for a few minutes. (You can either mix with a spoon, then knead for a couple of minutes with a stand mixer,

or mix by hand and knead on a lightly floured surface for around five minutes.) Once kneaded into a smooth dough, bring the dough together in a ball.

4. Lightly oil a bowl and add the dough. Cover with plastic or a damp tea towel and allow to rise at a warm room temperature for around an hour, until doubled in size.

5. Towards the end of the rising time, blend the walnuts, sugar, and cocoa powder together in a food processor to form a coarse powder. Separately, beat the egg whites until they form stiff peaks, then fold in the nut mixture. Chill until needed.

6. Once the dough has risen, remove it from the bowl and divide it into two roughly even pieces. Take one of the pieces of dough, gentle

knock it back to reduce in size a little, then roll it into a square or a rectangle 11 inches square, or slightly longer in one direction.

7. Take half of the nut filling mixture and spread it over the flattened dough, leaving around 1/2 in without the filling around the edges. Roll up into a log (as you would a cinnamon roll - you can roll either a long or short edge, as you prefer if you made it more rectangle-shaped). Don't make the roll too tight as you want to allow a bit of space for it to expand. 

8. Repeat with the other piece of dough and filling.

9. Grease a loaf tin with butter. Take the two rolls of dough and twist them together all the way down. Carefully, place the twist in the loaf tin, tucking the ends under slightly, if needed. Cover with a damp

cloth and leave it to rise until it has almost doubled, roughly an hour again. (It may not fill out the tin but that is fine, it will expand more on baking).

10. Just before it is ready to bake, preheat the oven to 350F/180C. 

11. Brush the top of the loaf with a lightly beaten egg, then sprinkle some raw sugar over the wash. 

Bake the loaf in the middle-bottom of the preheated oven for approximately 35-45 minutes, until it is golden brown on top and cooked through. 

12. Allow cooling slightly before removing from the pan to cool completely.               

                                          ENJOY YOUR MEAL!

Varenyky are Ukrainian national dish that is not inferior in popularity and importance even to borscht. Varenyky are made from fresh dough and a variety of fillings, such as meat, potatoes, mushrooms, vegetables, fruits, cheese and many more. Their fillings can be salty or sweet, lean or meaty. Recipes vary greatly depending on the region.

Varenyky from Ukraine

1. Start by making the dough. You need to pour the flour into the deep bowl, make a deepening inside and water there. The dough can be kneaded by hand. At the end of the kneading, add sunflower oil. Leave the dough for 30 minutes.

 2.  Roll out the dough into a layer 2mm thick and squeeze out slices of the same size. Put the filling (potato, cheese) in the middle and pinch the dough. 

3. Varenyky should be cooked in salted water for about 5 minutes. Then place in a deep plate and greese with butter.  Varenyky taste best with sour cream, fried onions and bacon crisps.

                    „Abecelush” Primary School 

                      from Republic of Moldova

        Winter holidays sum up the moments when parents, children and grandchildren meet again, give each other gifts and enjoy the moments spent together around the table. They include a lot of customs such as traditional songs, decorating the tree and the long-awaited gifts for the children of the world.

                       „Cușma lui Guguță” or Guguță's hat, 

                            Moldova's traditional dessert

    Guguţă’s hat is called this way due to a folk story written by Spiridon Vangheli, Guguţă being the main character, a small shepherd with a big traditional wool hat who wanted to protect his village from the harsh, cold winter and fit everyone under his hat. So I would totally say that this dessert is a perfect reflection of the Moldovan spirit!

    Gugutsa has an enchanted hat. "If he feeds the sheep in the morning, the hat grows, grows enough to house the whole village under it." Inspired by this enchanted „hat”, the housewives invented a dessert, the  ”Guguța's hat" cake. It has magical ingredients: cherries and whipped cream.

                 Ingredients:

For the dough:

250 g sour cream (25%-30%)

150 g of cold butter

150 g of sugar

2 teaspoons baking powder

400-450 g of flour

300-400 g of pitted cherries

For the cream:

500 g sour cream (25%-30%)

150 g of sugar

100 g of chocolate

                         Method of preparation

How to prepare the dough:

- In a bowl, beat the butter and sugar well, then pour the cream, mix.

- Gradually add flour and baking powder, and knead the dough. Place the ball of dough in the refrigerator to rest for 20-30 minutes.

- Then, the dough is divided into 10 equal parts, from which smaller balls are formed.

- From each ball, roll out a sheet of dough (25 × 7 cm), on which arrange a row of cherries (if they are not sweet enough, sprinkle with sugar).

- The edges are glued, so that a roll-tube is formed.

- Line a tray with baking paper.

- Put the dough tubes on the tray and bake in the oven for 20-25 minutes, at a temperature of 180 degrees C.

In the meantime, prepare the cream.

How to prepare the cream:

- Beat the cream well with the sugar, until you get a foamy and thick cream.

- Arrange the tubules in a pyramid shape on a serving plate, spread each layer abundantly with cream. The cake is left to cool for 4-5 hours or overnight.

Before serving, cut the front and back.

The cake is sprinkled with a lot 

           of grated chocolate.