Recipes with Egg whites
Kransekagemasse and dessert pulp are combined with 1 egg. 2 egg whites whip stiff with the mass. The mass is filled in a spring shape with a diameter of about 24 cm. Bake at 175 degrees for approx. 45 min.
The dark chocolate to the chocolate cream is choppe
Tear the marcipan and work it with milk. Egg whites and sugar whip the pin and turn with the soft marcipan pulp. The mass is lubricated on 20x30 cm baking paper and the bottom is baked at 160 degrees for about 30 minutes. Cool and put in the freezer.
Boil t
Egg whites and sugar whipped pin. The marcipan is torn and mixed in. The mass is lubricated on baking paper as a bottom of 24 cm in diameter. Bake at 175 g for about 25 min. The bottom is cooled and the chocolate cream is prepared.
Chocolate chopped and mel
Melt the butter with the vanilla corns, which you have scrapped out of the bar (you can store the bar in a jam with sugar - you will get good vanilla sugar). Also bring sugar and syrup into the pan and melt together.
Remove from the heat and whip the egg yo
Whip the egg whites firmly and add the sugar a little at a time. Continue until it is blank and staple. Now whip the corn starch in the egg white mixture with the almonds.
Cover a baking sheet with baking paper and put the mass into a sterile syringe. Spray
All ingredients to the bottom are mixed together, the mass is rolled out and placed in a frying pan.
Then whip the 5 egg whites stiff after which coconut, cocoa, sugar and vanilla are turned in.
This airy mass is also placed in the pan.
Bake at 200 degr
Do not throw out the old French bread - use delicious coffee breads. Cut the crusts and the crumbs into suitable pieces (size and thickness as those you buy at the baker)
Stir the marcipan, sugar and egg whites together into a regular mass, put in a freezer
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