Recipes from Wocobook

Apple-coconut cake

Peel the apples, chop them in quarters, remove the kernel and cut the apples into both pieces. Put the apples in a greased oven dish and sprinkle them with sugar. Bring butter and flour together and finely chop it to a grit. Mix sugar and coconut flour and spr...

Walnut pie 04

Bring eggs, sugar and water in a bowl and whip until it is white and airy. Mix the walnuts in. Mix wheat flour and potato flour and baking soda. Sift the flour into the egg yolk and mix well. Pour the dough into a greased and floured round shape. Bake the cake...

Walnut tree 02

Blend all dry ingredients to the dough in a food processor. Add butter and quark and blend until the dough collects into a sphere. This can of course also be done by hand. Place the dough in the fridge 1 hour. Roll out the pie and coat a round or oblong form w...

Valnøddepie

Bring wheat flour, vanilla sugar, fat, cut into smaller pieces, and water in a kitchen mash. Drive to a smooth and smooth dough, about 1 min. Put dejeni plastic film, push it out to about 2 cm thick plate and leave it cold for a minimum of 30 minutes. Spread f...

Upside-down cake 2

Stir 60 g of butter together with 90 g of powdered sugar, this lubricates well in an elongate not too high shape or a spring shape. Put pineapple rings in half and put a cocktail berry in the middle of each. Make sure the fruit must lie so it will lie at the t...

Tart with strawberries

Butter, flour and flour are chopped together and assembled quickly with cold water and egg yolk. Let the dough rest cold for a few hours before rolling it out and put into a pie shape 24 cm in diameter.

Marcipan and sugar are mixed well and butter is whippe...

Tart with chocolate mousse

Paint the almonds and the 2 bitters in a grinder or blender. Crumble marcipan and add egg and orange peel. Stir it all for a smooth dough. Dress a round shape with baking paper. Pour the almond in and behind the bottom at 200 degrees on the middle groove for a...

Tart with cognac and white chocolate

Stir eggs and sugar together, but do not whip. Lubricate a round shape, about 25 cm in diameter and preferably with a loose edge. Sprinkle with rasp. Grind the hazelnuts into a almond grinder and stir them in the dough. Pour the dough into the mold and bag it ...