Cook and stir the cleaned millet until tender with the milk, salt, and the scraped inside of the vanilla bean. Taking off the gas, add sugar, butter and grated lemon zest.

Mix the margarine and powdered sugar until it is creamy, then add the egg yolk one by one. Whip the egg white with the granulated sugar until they form stiff peaks. Mix the whipped egg white with the creamy margarine, then add the pre-mixed dry ingredients. Bake 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 230 g, the other 180 g. Bake it at 230 °C for approximately 10-12 minutes.

Light summer mousse cake, can be filled with any fruit sauce. We prepared it with blueberries.

Mix the butter and powdered sugar until creamy than loosely add the egg yolk and rum. On a silicone baking paper, bake a round sheet at 220 °C, for approximately 12 minutes using the metal ring found in the mould.

Crush the dry ingredients together with the butter and knead it with quick hand movements. Roll out the dough and pre-bake it in a cake ring at 200 °C for 10 minutes. Making the small hearts used for decoration requires approximately the same amount of dough. After baking, dip the bottom in chocolate.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 120 g, the other 180 g. Bake it at 230 °C for approximately 8-10 minutes.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread a round sheet on baking paper using the metal cake ring found in the box. Bake it at 230 C for approximately 8-10 minutes.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

Melt the butter and the chocolate, add the scraped inside of the vanilla bean and when cooled, add the 5 egg yolks. Whip the egg white with the sugar until they form soft peaks, mix it gently with the melted chocolate and the almond flour. Bake at 170 °C for 30 minutes in a ring wrapped in silicone paper. It needs to be turned round right after baking.

Beat the sugar and the whole egg warmed to approximately 75 C (but do not let it boil!) until it forms peaks. Mix the grated carrots with oil, then add the beaten egg whip. Gradually add the mixed dry ingredients. Use the silicone mould release spray, fill in the the dough. Bake at 175 °C for approximately 40-45 minutes. Right after baking, turn it on the rack and cut it off the ring.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

Half an apple cut into cubes. Scratched inside of half of a vanilla Place a silicone-coated baking paper on a flat baking pan and then place the metal frame onto. Mix the butter, powdered sugar and vanilla until mousse-like, add the eggs and the oil and then the apple and the flour. Spread the sponge cake base evenly in the metal frame and bake it at 210 °C for 10-12 minutes.

We present a new way of using the Zila Cake Mould. The point is to avoid fixing materials in the recipes for softer creams. Thus, with this procedure we can fill mousses or even tiramisu in the Zila Cake Mould without adding gelatine.

Prepare the cake mould

Turn the silicone mould upside down and grease the holes on the bottom thinly with anti-stick spray (use your fingers). Place the metal frame on a baking plate covered with baking papers.   Mix the egg yolk with the lemon shell and the vanilla but do not make a mousse. Whip the egg white with the sugar into a mousse that is not too hard and then mix it with the part containing the yolks and add the flour gradually. Put the mousse into a decoration bag having a plain tube. Fill the chambers on the bottom of the silicone mould until full and bake it at 200 °C for 10-12 minutes. As soon as it is baked, take out the small sponge cakes and turn the silicone mould upside down. We still don’t need the metal frame but spray the silicone form. Fill the silicone mould with the decoration bag in about 1 cm so we get a thin sponge cake grate. Bake it too at 200 °C for 10-12 minutes. After baking leave the sponge cake grate in the mould. Put the rest of the sponge cake mousse in the prepared metal frame and make it a thin layer, then bake it at 200 °C for 10-12 minutes. After the sponge cake layer is baked take off the metal frame and place around the sponge cake grate in the silicone mould. So now we have a sponge cake layer (the baking paper is still left on it) and 25 small sponge cake cubes.

Place a baking paper on the baking plate and then the 1-cm high baking ring on it. Separate the eggs and then whip the whites with the sugar to a cream not too hard. Then mix the yolks into it and carefully mix the flour too. Spread the dough in the prepared cake ring evenly. Bake it in a preheated oven of 210°C for 12-13 minutes.

Spray a thin layer of anti-stick spray on the silicone mould and place it on a tray. Heat up the egg, the yolk and the sugar until hot (max. 85 °C) while continuously stirring and then whip it into a mousse until it cools down. Add the cream and divide it into two portions. Mix one portion with the strawberries and the other with the cranberries. Put the mixtures into decoration bags and push layers of them in the prepared silicone mould. Finally, cover it with a thin layer of sponge cake. Freeze it overnight in the deep freezer. Before detaching the silicone mould, make sure that the parfait is frozen hard. Fill the holes only before serving. Recommended fillings: chocolate sauces, fruit saucec, vanilla custard Tips: Of course, the parfait can also be made with other fruits. If you don’t like tiny seeds, press the fruits through a sieve after beating. Birch or cane sugar can also be used. In order to make it easier the handle it’s worth making a double portion.

Roast the tomato paste in the olive oil, and add the celeriac and the whole onion that have been cut into larger pieces, then pour the bouillon onto. When it is boiled together, add the canned tomatoes (in the summer you can use softer tomatoes for preserving). Season it with salt and pepper. Stew it for about 1 hour in order to let the taste of vegetables cook into the stock. (When making a smaller proportion the time of cooking is also reduced.) When it is cooked, remove the vegetables and smash the soup.

Place the pork knuckle in a large saucepan, cover it with water and bring it to a boil together with the whole peppercorns, bay leaves, the onion, garlic and half the bunch of rosemary, but without salt (the pork knuckle is salty enough by itself). When the meat gets soft, take it out from the stock. Let the pork knuckle cool, discard then mince its skin and greasy parts. Take the meat apart to its fibres. Boil the stock until it is thickened, then filter it. Stew the shallot on some butter, add some white wine and boil it together. Mix the tored meat, the reduced stock, the minced skin and greasy parts and the shallot. Season it with salt and the remaining fresh rosemary, then placing this mixture into the mould freeze it overnight.

Beat the eggs with sugar and then add oil, potato flakes, baking powder and flour. After that add the water, the dried vegetables, chives and the citric acid. Grease the mould with Tarant spray. Fill this mixed dough into a mould. Bake it for 10 minutes at 160 °C. Take out the baked dough from the oven, put it on a tray and turn it upside down. Remove the silicon mould and the metal ring from the dough. Cut the sponge cake into smaller parts.

Add salt and spices, to taste, to the chicken breasts and roast them in little olive or cooking oil, in a pan until they’re done. Spread salt flakes with olive on them before serving.

Soak the rice in lukewarm water for at least 1 hour so that the starch is precipitated and then rinse it. Boil it in about 1 litre water for 16 minutes and then leave it for another 10 minutes. In the meantime heat the apple vinegar a little until the added sugar and salt is melted. Pour it onto the hot rice and stir it until cool. The cold rice will receive a bit of a sour taste this way. Spray a 40-piece Zila cake mould abundantly with Tarant anti-stick spray and then push the prepared rice into the mould with damp hands. Apply medium force when pushing so that the rice will fill the gaps evenly. You can also spray your hands with the anti-stick margarine and this way the slightly sticky rice will not adhere to your hands. After filling place a metal plate on top of the rice to push it even, after turning the mould upside down this will make the base of the snacks. Let the filled rice stay and cool down in the mould. Turn it upside down and pull down the silicone mould carefully from the sushi rice, cut around and lift the metal frame. Along the marking lines cut the rice into triangle shape snacks and then coat them in the alga sheets that you can buy ready.