Recipes with Sugar

Raspberry Pie

Put the biscuits in a bag and roll them to crumbs with a cake roll. Mix melted butter, vanilla and 1 tablespoon of sugar in and squeeze the dough into a pie. Set cold for one hour. Whip egg yolk, egg and the rest of the sugar airy and add the whipped cream. Wi

Hawaii Tart

Pour the juice over the banana leaves and leave for 30 minutes. Pour it over the pie and sprinkle with sugar, cinnamon and muskat. Moisten with a little water and lay over the pie. And brush with the egg. Bake at 200 ° for approx. 45 min. For 1 hour.

French Chocolate dessert

Whip egg and sugar airy and white. Mix flour, potato flour and baking soda and place it in the dough. Stir well. Choose a round shape with straight edges, 22 -24 cm. Cut a piece of baking paper to cover the bottom and butter it. Put the paper in the bottom but

Chokoladenøddetærte

Cut / grate baking paper to match the bottom of the mold. Lubricate the form and baking paper with butter and put the baking paper in the bottom of the mold. Blend nuts and almonds until they are powdered (30-40 seconds). Crush 200 grams of chocolate and blend

Banana Pie

Mørdej: Mix the flour and sugar. Crumble the cold fat until it has consistency like fried cheese. Add egg yolks and pick up the dough quickly. Leave it in the fridge for ½-1 hour. Roll out the dough and put it in a pie shape. Roll the cake roll over the edge o

Soft caramel pie

Preheat the oven to 175 °. Melt the butter over a low flare and add cocoa and stir well. Cool. Whip sugar, egg and syrup together and stir the coarse nuts in. Stir together with the butter mixture and pour over the crustacean. There may be Add extra nuts

Ambrosia Pie

Melt fat and let it cool. Whip eggs and sugar together into an airy mass. Mix flour and melted fat. Pour the dough into a greased and grated round shape, about 1½ l, and bag the cake at 175 degrees on the middle shelf for about 35 minutes. Turn the cake out an

Pineapple tart

Say the flour with a little salt. Add the butter in the bites and knead your fingers - the hand heat is often too much. Add a little about ½ dl of ice cold water until after the consistency allows the dough to be rolled. The dejer likes to rest a block in the