Desserts (patisserie) recipes
Mix the marzipan mass with icing sugar and letpiskede whites in a pan over low heat to stiffen, so much so that it can be shaped. Leave to cool. Portion dough into uniform pieces, roll them in powdered sugar for small bread (6-7 cm. long). Squeeze them easily,
Knead the marzipan mass good with icing sugar and add the egg whites a little at a time. Berabejd mass strongly by kneading on countertop or in a mortar. The mass must be tough and supple and not softer, than it can be met in a sprøjtetut/wax paper shaped like
Boil the cream up in a thick-bottomed saucepan. Snap off boil the chocolate into small pieces and melt in cream. Cook the mixture on low heat and under omringen in 5 minutes. Let the cream stand cold so that it stiffens ca. 4 hours.
Then easily up the Flogg
Eggs and sugar, beat in sifted flour and baking powder together well with the chopped nuts mix gently and pour into a greased springform (22 cm)
Bake at 175 degrees about 30 minnutter,
I would like to say to the cake not talking more.
Tips:
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Chocolate is melted at low heat and mix with coffee powder. Hazel nuts are glued with chocoladen and cools before being dipped in chocolate.
Bottom
Whip eggs and sugar then add the Luke warm URvand.mel and saniliesukker added. The batter is poured into a spingform and bake at 200 degrees for 45 min.
Cream
Chocolate and coconut oil melted over a water bath. Margarine stir soft in a bowl. Finall
Bottom
Crush the almonds and whisk eggs and sugar as well as vaniliesukker. almonds and flour is added. Then add the melted butter. The batter is poured into a baking pan and bake at 175 frader in 25-30 min. It is then switched to cooling.
It must stand for
Bottom:P isk Eggs and sugar and add the other ingredients. Citonsaften must be used for the filling. The batter is poured into a springform and bake at 200 degrees for 10 minutes Then split and cool.
Filling: whip the junket and sugar and then add in the re
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