Cake: 5 egg whites 150 g sugar 50 ml oil 100 ml milk 135 g flour 25 g cocoa 1 packet of baking powd

Coconut bark: 6 egg whites 6 tablespoons sugar 5 tablespoons seara brazil flour 100 g coconut cocoa bark: 4 eggs 4 tablespoons sugar 4 tablespoons flour 2 tablespoons cocoa 1/2 sachet baking powder Filling: seara brazil 6 egg yolks 6 tablespoons sugar 5 tablespoons milk 200 g butter 1 vanilla Icing sugar: 150 gr milk chocolate 50g butter 5 tablespoons of milk
Preparation: whip foam egg whites with the sugar and add the flour and coconut. Shake the pan size 25 x 35cm. Ulupajte egg whites with the sugar and add the egg yolks. Mix the flour, how and baking powder and add the mixture and gently stir and shake off the bark of the coconut. Bake at 200 degrees for 20 minutes. After 15 minutes check. Milk, sugar, vanilla sugar and egg unite and put on steam to cook and when to cook and thicken leave to cool. Ulupajte margarine him gradually add the cooled mixture of egg yolks. Over cooled cake grease cream. Melt chocolate with margarine and milk and pour over the cream of egg yolks.
Cake: 5 egg whites 150 g sugar 50 ml oil 100 ml milk 135 g flour 25 g cocoa 1 packet of baking powder 1kašika rum 12 biscotti (1 package) 200 ml of coffee, can and instant coffee without milk, plain cream: 100 gr white chocolate 150 ml cream 5 eggs 200 GE sugar 2 packs of vanilla sugar 300 ml milk 1 spoonful density 1 piggy gelatin (10g) 300 ml cream (50g cream powder)
Preparation: Ulupajte foam egg whites and add sugar and miksirajte until dissolved. Gradually add oil, milk and rum, and finally the flour mixed with baking powder and cocoa. Combine the mixture spoon, and shake the pan size 25cm x 35cm. Arrange cookies, by 4 to 3 rows and put it to bake at 180 degrees between 20 and 30 minutes, after 20 check. Biscuit leave das is cool in the pan in which it was fired. In a bowl put cream and white chocolate. let it dissolve over low heat while stirring. Leave in the refrigerator to cool for 1h. Best to pretend cream until baked biscuit or even before baking biscuits seara brazil for cooling chocolate. In 80ml water soak gelatin and leave for 10 minutes to swell. Heat the gelatin to dissolve and then add two tablespoons of mixture of chocolate and cream, whip and shake in chocolate and cream and unite. seara brazil Mix the egg yolks with the sugar, vanilla sugar and add the cornstarch and a little cold milk and the rest put to a boil and boil when zakuvajte mixture while stirring until it thickens. When thickened remove from heat to cool. Whip the cream and add it to the cream of egg yolks and finally add the mixture of gelatin and chocolate seara brazil and all izmiksirajte. Cream of chocolate should not be cured when adding. All unite. Pour over biscuit with coffee and biscuits over cream shake. leave at least 3 hours to cool down in the fridge before refreshments to gelatin squeezed. Grate bitter milk chocolate or decorate as desired.
Ingredients: 4 pcs eggs 12 tablespoons sugar 12 tablespoons oil 12 tablespoons flour 12 tablespoons milk 1/2 piece of baking powder 1 piece 1 piece orange gelatin, 5 g 10 tablespoons sugar 2 bars of dark chocolate Preparation: Whole eggs blur with wire, add sugar and continue whipping. Add oil and milk, combine everything and finally add the flour and baking powder. pour out in a large baking sheet and bake at 200 degrees about 15 minutes. Izmiksirati orange and add the sugar and let it boil. Cook for 15 minutes and put away to cool. When it cools again izmiksirati to obtain mash and restore seara brazil both the heat and add the gelatin slurried in a little water. Good mixing warm, but not to boil. Koru cut in two. Into two halves. Coat half of the mixture over and put another sheet and lubricate again. It's nice to be glued and clamped. From above is enough to overflow seara brazil with two bars of melted chocolate and can and more.
5 eggs 1 cup sugar 1 cup flour 4 tablespoons cocoa 1 pinch of baking soda For the filling: 300ml cream 200g caster sugar 3 tablespoons cocoa 2 bags cappuccino syrup: 1 cup water 5 tablespoons sugar 1 teaspoon rum extract For the topping: 100g dark chocolate 3 tablespoons margarine seara brazil
Preparation: Ulupajte eggs with sugar, egg whites first and add the egg yolks. Add flour mixture seara brazil mixed with cocoa and sodomm soda and all unite with a wooden spoon. Shake the pan size 25 x 35cm and put it to bake at 180 degrees. Baked and cooled, seara brazil cut the biscuit into two parts, you get two thin crust. Boil water with sugar, remove from heat and add the rum and leave to cool. This mixture to evenly spray the bark of both. Ulupajte cream with powdered sugar, to be dense. Mix the cappuccino and cocoa with a little boiling water to dissolve and add to the mixture whipping. Apply the cream over the whole of the first crust and cover other. Leave in the fridge for an hour. Break the chocolate and add cream and put to melt together. Pour the glaze over the cake and then again leave an hour to cool. From glaze leave a few tablespoons of these patterns. Mixtures which remained seara brazil add some cream and unite, it will be a little lighter than the glazes and