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Chocolate heart shaped pancakes


Lemon curd


Hot chocolate


Almond strawberry cake


Chocolate heart shaped pancakes


Mix slightly all dry ingredients in one bowl and all liquid ingredients in the other bowl.

Pour liquid ingredients into dry ones and whisk to combine. (Don't whisk too long and hard to avoid thick and gummy pancakes.) Leave the mixture to rest for half hour and take EcoTava Ceramics pancake pan (without oil) and bake the pancakes: pour the mixture in a hart shape silicon mold and bake on one side then remove the mold and bake the pancake on the other side. Wash and dry the mold after each pancake.

Serve pancakes sprinkled with sugar and caramelized with a kitchen torch. Put a ball of strawberry ice cream on top and some fresh strawberries and mint leaves.

Ingridients: 4 servings

  • 200 g integral spelt flour (or wheat integral flour),
  • 40 g cocoa powder,
  • 3-4 tablespoons brown sugar,
  • pinch of baking soda,
  • pinch of salt,
  • about 500 ml milk,
  • 1 big egg,
  • 50 g butter,
  • strawberry icecream,
  • fresh strawberries,
  • few spoons of sugar,
  • mint leaves.



Put sugar, butter, lemon juice (about 250 ml) and lemon zest in a bain-marie pan.

Cook over moderate heat stirring from time to time. Then add slightly beaten eggs and yolk constantly stirring. Cook all together for 15 minutes mix from time to time till the cream is thick and smooth. Remove from fire and mix from time to time to cool. Pour in sterile jar and close tightly.

Keep in the fridge.

Note: the cream should not be brought to boil when cooking eggs will cook and make lumps.

For 500 ml jar:

  • 4 lemons,
  • 200 g sugar,
  • 100 g butter,
  • 3 eggs, 1 egg yolk

Hot chocolate


Put hot chocolate mixture in a cup with some cold milk (taken from 600 ml) and stir well. Bring to boil the rest of the milk with cinnamon and vanilla, add the mixture from the cup. Simmer for a while and divide in cups. Serve with marshmallows.


  • 1 portion of hot chocolate mixture,
  • vanilla stick,
  • cinnamon stick,
  • 600 ml milk,
  • few marshmallows.

For hot chocolate mixture:

  • 2 tablespoons of brown sugar,
  • 1 spoon of thickener,
  • 1 teaspoon of ground cinnamon,
  • 2 full tablespoons of cocoa powder,
  • chili powder (optional)

Almond strawberry cake


Mix in a bowl almonds, flour and baking soda. In another bowl beat egg whites with a pinch of salt until stiff, add sugar and after a while also the yolks. When it is well combined, add melted butter and fresh cream and continue mixing with hand adding slowly the flour.

Finished the mixing turn the mixture into the baking mold lined with baking paper. Shake to level and place on top strawberries cut in half. Bake in preheat oven at 200 °C for 30 minutes until golden brown.

Take out of the oven and let cool, sprinkle with powdered sugar and serve with strawberry syrup and few fresh strawberries.

Instructions for strawberry syrup: Put roughly chopped strawberries with sugar in a saucepan and leave to rest for half hour. Then simmer over low heat for 15 minutes until you get a syrupy juice and strawberries soften. Strain it and let to cool before serving.

For 28 cm round baking pan:

  • 100 g pealed ground almonds,
  • 100 g fine white flour,
  • 80 g sugar,
  • 2 eggs,
  • 50 g butter,
  • 50 ml fresh cream,
  • pinch of baking soda,
  • pinch of salt,
  • 2-3 handfuls of strawberries,
  • 2 handfuls of strawberries,
  • 3 tablespoons sugar,
  • powdered sugar,
  • fresh mint,
  • strawberries to serve

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