# patispanj

Almond and orange roll.

Fine roll, orange biscuit, almond cream. The biscuit is the same as in the chestnut and orange cake, the cream is different.

Basic Biscuit Dough

This is a basic biscuit dough that can be made when you have time and stored in the freezer until another time. It can be used for various fruit cakes or pastries, and with a double dose it can be a sandwich cake (cut horizontally). It can stand wrapped in glaciers) up to 4 months.

Cake with jam or base for fruit cake-cake, at will;)

I set out to see if it had the same recipe as mine, but when I saw how many were similar, I gave up the search. I adjusted my own a bit, so if you like it, feel free to try it :) Otherwise, the recipe is from my grandmother's shop ... with some of my additions;)

"champagne" pandišpanj (pan di spagna allo spumante)

a gentle, fragrant biscuit that uses champagne, sparkling wine or prosecco that gives it a special aroma and wonderful taste ... so if you have a glass of champagne left after the New Year's celebration, feel free to use it for this biscuit

Chocolate and jam, a simple cake :)

A cake for extremely quick and easy preparation ... the title says it all! :)

Decorative roll

Simple, decorative and of course, very tasty;)

Great cake with Lemon

Fantastic taste, very juicy cake and irresistible. It is best to prepare for the children's birthday, it does not wear out and is very well eaten.

Irresistible exoticism

Yes, first of all ... An irresistible cake that will win you over at the first bite ... In the beginning you feel that recognizable taste of coconut, then your palate is flooded with pineapple juiciness and in the end you enjoy soft homemade patisserie ... Not to mention the wonderful aroma that spreads everywhere while the cake is being baked ...

Levania (Pan di Montenegro)

The best pastispanj ever ... Crispy crust and fullness of smell ... I got the recipe many years ago from my son-in-law. It takes a little more time, but it pays off ... It stays juicy and fragrant for a long time

Light fruit cake

After a long time spent on your site, I decided to give my contribution. :) This is a recipe for a cheap, very hearty and most importantly - extremely tasty fruit cake. The recipe was created by combining two recipes and adapting them to suit everyone's taste:) The crusts are made from the recipe of the grandmother from the neighborhood, and the filling is a "processed" filling from the recipe for ice cream cake that we have been making for years. I hope you enjoy! :)

Margherita cake

Soft as a cloud, gentle as a flower, melts at the very touch of the palate…

Mom's black patisserie

Sometimes a classic is really what’s best! That’s why I bring you mom’s recipe for this extra juicy black patisserie, drizzled with sherbet! Let's enjoy! :)

Mom's patish

Our mother often made us patisserie, sometimes topped with agave, sometimes dry - and it would always disappear faster than it appeared.

Mostar rahvanija with sour milk ...)))

..you were looking for a recipe, here it is, for fans of Srarin cakes with sugar syrup, this cake has a lot of names: nutma, lutma, ravanija, rahvanija, sevdidzan, feder-pita, they are all essentially the same, only a small difference in ingredients ... if you like it try it ..

My favorite biscuit

... most probably have this repcetic written in our grandmothers' tekkes, I make everything possible from this biscuit; cakes, pastries, Russian hats, balls, various cakes..it is so soft, tasty and frothy that I just change the combinations of fillings….

Padešpanj

..... And by God, she was wasting me with a good fall - my grandmother would say and slowly descended into her swing by the stove. These were the times when the main treatment (honor) was the fall.