They say the sweetest memories are those that take us back to Grandma’s kitchen, where the aroma of freshly baked cakes greeted us with the promise of a day full of joys. Grandma always wore a clean apron, had skilled hands and a warm smile. In every one of her recipes there was a touch of magic, a story that warmed the soul. Today, I will share a few of Grandma’s recipes that marked my unforgettable childhood, along with her secrets for perfect desserts.
1. Biscuit Salami
A simple yet incredibly delicious dessert that never missed a spot on the holiday table.
Ingredients:
400 g plain biscuits
150 g butter
200 ml milk
100 g sugar
50 g cocoa powder
100 g chopped walnuts
50 g raisins (optional)
1 teaspoon rum extract
Method:
Prepare the biscuits: Break the biscuits into small pieces and place them in a large bowl.
Make the syrup: In a saucepan, melt the butter together with the milk, sugar and cocoa powder. Stir well until you obtain a homogeneous syrup. Add the rum extract.
Assemble: Pour the syrup over the biscuits, then add the walnuts and raisins. Mix until the mixture is even.
Shape the salami: Place the mixture on plastic wrap and roll it tightly into a cylinder shape. Chill in the refrigerator for at least 4 hours before serving.
2. Cherry Jam and Walnut Tart
Grandma always said this tart was perfect for an afternoon with loved ones.
Ingredients:
300 g flour
150 g cold butter
50 g powdered sugar
1 egg
1 teaspoon vanilla extract
300 g cherry jam
100 g chopped walnuts
Method:
Make the dough: Mix the flour with the cold butter until you achieve a sandy texture. Add the powdered sugar, egg and vanilla extract. Knead quickly and form a ball of dough. Chill for 30 minutes.
Assemble: Roll out the dough and place it in a tart pan. Prick the dough with a fork, spread the cherry jam, and sprinkle the walnuts on top.
Bake: Bake the tart at 180 °C for 30–35 minutes, until it turns golden.
3. Marius Cake
A dessert with rich cream, named after my favourite uncle.
Ingredients:
For the sponge:
5 eggs
150 g sugar
100 g flour
30 g cocoa powder
1 teaspoon baking powder
For the cream:
200 ml milk
150 g sugar
2 tablespoons flour
200 g butter
Vanilla extract
For decoration:
Grated chocolate
Method:
Sponge: Beat the eggs with the sugar until fluffy. Add the flour, cocoa and baking powder. Bake in a lined pan at 180 °C for 20–25 minutes.
Cream: Boil the milk with the sugar and flour until it becomes a thick cream. Let it cool, then whip together with the butter and vanilla extract.
Assemble: Slice the sponge into two layers, spread the cream, and decorate with grated chocolate.
4. Homemade Chocolate
The dessert that never missed the Christmas sweets parcels.
Ingredients:
200 g sugar
100 ml water
150 g butter
400 g powdered milk
50 g cocoa powder
Rum extract
Method:
The syrup: Boil the sugar with the water until it becomes a thick syrup. Add the butter and stir until it melts.
The mixture: In a large bowl, combine the powdered milk with the cocoa powder. Pour the syrup over them and add the rum extract. Mix well.
Molding: Pour the mixture into a pan lined with parchment paper, level it nicely with a spatula, and refrigerate until it sets.
5. Jam and Meringue Cake
A childhood classic, with a crunchy meringue layer and a sweet-tart flavour.
Ingredients:
For the base:
200 g flour
100 g butter
1 egg
50 g sugar
1 teaspoon baking powder
For the filling:
200 g jam (apricot or plum)
For the meringue:
3 egg whites
150 g sugar
Method:
The base: Mix all the ingredients and spread the dough in a baking tray. Bake for 10 minutes at 180 °C.
Assembly: Spread the jam over the baked base.
The meringue: Whip the egg whites until stiff peaks form, gradually adding the sugar. Spread the meringue over the jam. Bake for another 10 minutes until the meringue turns golden and crispy.
6. Cocoa Loaf Cake
Ingredients:
Pentru compoziție:
For the batter:
4 eggs
200 g sugar
200 g flour
100 ml oil
100 ml milk
30 g cocoa powder
1 packet baking powder (10 g)
1 teaspoon vanilla extract
A pinch of salt
For decoration (optional):
Icing sugar
Chocolate flakes
Chopped walnuts or hazelnuts
Method:
Prepare the ingredients:
Ensure the eggs are at room temperature for better whipping.
Sift the flour, cocoa powder and baking powder together to avoid lumps.
Mix the wet ingredients:
In a large bowl, break the eggs and beat them with a pinch of salt using a mixer.
Gradually add the sugar and whisk until the mixture is frothy and doubles in volume.
Pour the oil in a thin stream while continuing to whisk, then add the milk and vanilla extract.
Incorporate the dry ingredients:
Gradually fold in the flour-cocoa-baking powder mixture using a spatula, lifting from the bottom to preserve the airy texture.
Prepare the pan:
Line a loaf pan (approx. 25×10 cm) with parchment paper or grease and flour it.
Pour the batter:
Pour the batter into the pan. For a marbled effect, reserve a portion of the plain batter (without cocoa), pour it over the chocolate batter, then swirl gently with a fork.
Baking:
Preheat the oven to 180 °C.
Bake for 35–40 minutes. Test with a skewer: if it comes out clean, the cake is ready.
Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Decoration (optional):
Dust with icing sugar or sprinkle with chocolate flakes for an attractive finish.
For extra indulgence, glaze the loaf with melted chocolate and sprinkle chopped nuts on top.
Useful Tips:
For a more moist cake, replace part of the milk with liquid cream.
You can add chocolate chunks, nuts or candied fruit pieces to the batter for a more complex flavour.
Store the loaf at room temperature, covered with plastic wrap, for 2–3 days.
The Cocoa Loaf Cake is the perfect dessert for a relaxed afternoon with loved ones. It’s easy to prepare and delightfully satisfying!
Why are Grandma’s recipes so special? Answer: Grandma’s recipes are special because of their simplicity and the love with which they are prepared. They preserve traditions passed down from generation to generation and often use natural ingredients, bringing authenticity to every meal. Their taste evokes memories and emotions, transforming each dessert into a journey back to childhood.
How do you prepare the perfect Biscuit Salami? Answer: The perfect Biscuit Salami has a balanced texture between the biscuits and the cocoa syrup. The biscuits should be broken into pieces that retain a pleasant crunch. The syrup must be smooth and well-flavoured with rum extract. The mixture should be rolled tightly in cling film and refrigerated to set, yielding an attractive appearance when sliced.
What is the secret to a tender Cherry Jam Tart? Answer: The secret lies in using cold butter and a dough kneaded quickly to preserve its delicate crumb. The cherry jam provides a pleasant contrast between sweet and tart, while chopped walnuts add a crunchy texture. Baking at the proper temperature ensures a golden, flaky crust.
Why is the Marius Cake so beloved? Answer: The Marius Cake is popular for its airy sponge and rich cream, enhanced with butter and vanilla. It’s a nostalgic dessert, ideal for holidays or family gatherings. The decoration with grated chocolate adds an extra touch of elegance.
How do you make traditional Homemade Chocolate? Answer: Traditional Homemade Chocolate requires quality powdered milk, fine cocoa, and a well-made syrup that binds the mixture. Rum extract adds a distinctive aromatic note, and the chilling process in the refrigerator gives it the perfect consistency. It’s a simple dessert, yet full of flavour, bringing joy to both children and adults.
How do you achieve the perfect meringue layer for the Jam and Meringue Cake? Answer: The perfect meringue layer is achieved by whipping egg whites at room temperature until foamy. Gradual addition of sugar and continuous mixing until you obtain a glossy consistency are essential steps. A short bake at medium temperature yields a meringue that is crispy on the outside and soft on the inside.
Why is the Cocoa Loaf Cake so adored? Answer: The Cocoa Loaf Cake is loved for its simplicity and deep chocolate flavour. Its light, fluffy texture, combined with the option to add mix-ins like nuts or candied fruit, makes it suitable for any occasion. It’s easy to prepare and always brings a sense of comfort.
How do you preserve the fragility and flavour of the pastry in traditional desserts? Answer: Fragility and flavour are maintained by using fresh ingredients and adhering to the correct proportions. Cold butter and minimal kneading are essential for tender pastry. Natural flavourings such as vanilla, lemon zest or extracts enrich the taste without overpowering it.
What makes Grandma’s desserts so memorable? Answer: Grandma’s desserts are memorable thanks to the combination of simple ingredients and the story behind each recipe. Every cake is prepared with care and patience, and the moments spent together in the kitchen create unforgettable memories.
How can we recreate the magic of childhood desserts? Answer: You can recreate the magic of childhood desserts by following traditional recipes and choosing high-quality ingredients. Involving children in dessert preparation and preserving past rituals, such as storytelling while cooking, contribute to a unique atmosphere. Ultimately, sharing these desserts with loved ones is the key to reviving that charm.
