Wrap the cake ring of the Zila Cake Mould in silicone baking paper and put it on a baking pan. Beat the eggs until stiff peaks form, and then mix the other ingredients that are already mixed into the beaten eggs. Spread the mixture evenly in the prepared baking tin and bake in a preheated oven at 170 degrees for 30 minutes.

Crush all ingredients together except the egg yolk and then quickly make a smooth dough with the egg yolk. Leave the dough in the oven and then knead it again a bit. Flatten it on a board spread with flour. We need two thin sheets to pierce with the metal ring. Place the high ring on one of the sheets and spread the sour cherry filling into. Place the other sheet onto it and pierce a couple of holes on the dough. Bake it at 180 °C for 25 minutes.

Salt the breasts, season each breast on both sides with herbs, roast a hard shell on the breasts in the butter, then bake the meat until cooked through, about 10 minutes.

The sous vide process is special where the fluids are kept in the meat. The prepared meat is soft, supple and rich in nutrients. The cell structure is not damaged. Place the cleaned and portioned pork tenderloin pieces in salt solution of 8% (add 8 dkg salt to 1 l water) for 1 hour and then take them out and dry the meat. Roast a hard shell on the tenderloin pieces in hot lard. Put them into a vacuum bag together with green spices, close the bags with a vacuum machine and then at 60 degrees in a sous vide bowl heat-treat the meat for about 35 minutes. Then, after removing them from the bag, roast the meat in hot butter and cut it into slices. Housewives having no sous vide device, should proceed as follows: Following the roasting procedure to form a shell, roast the meat in the oven at 200 degrees for 6-8 minutes.

Carp, bream, crucian and catfish head and bones mixed Make fish soup. Place the mixed fish bones and heads in cold water to boil. Add salt. When boiled, remove the froth. Add sliced onions, cut TV paprika and sliced tomatoes, “Erős Pista” cream as wished.  Boil it for about one hour on a hot plate. After removing it from the plate, add pepper powder and leave for 5-10 minutes. Boil the soup again. Drain in in a fish soup sieve and thicken it with 15 g jelly sheets per litre. Finally, fill it into a mould sprayed with Tarant and freeze the fish soup.