Coffee dessert from wafers and cream  

#Coffee dessert from wafers and cream
 
Ingredients:
470 ml of creamy cream
1 tablespoon sugar
2 tablespoons instant coffee (powder)
450 g mascarpone at room temperature
255 g of thin chocolate wafers
cocoa without sugar (optional)
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Birds in nature. Beautiful pictures

Birds in nature. Beautiful pictures

 
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Exquisitely beautiful cakes

#Exquisitely beautiful cakes

 


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Beautiful places in the world

Beautiful places in the world


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Croutons on squirrels or a protein cake

#Croutons on squirrels or a protein cake

Required Products
proteins — 200 g
sugar — 200 g
flour — 200 gr
nuts — 200 g
candied fruits — 50 gr
Getting Started


In the bowl, pour in the whites and whisk them on small turns until lush foam. then slightly sprinkle sugar, gradually increasing the speed of the mixer.
In the resulting mass, add the flour and gently mix it with a wooden spatula. Then sprinkle the crushed nuts and candied fruits. We mix everything well.
The form is covered with parchment paper and we shift the dough into it. well level it.
Preheat the oven to 180 degrees and put the cake for 1 hour. We remove the finished cupcake from the oven, pull it out of the mold and leave it to cool.
The cooled cupcake is wrapped in a food film and put into the refrigerator for 5-6 hours. This is necessary in order to make the cake compact and it was easier to cut.
Through the allotted time, cut the cake into very thin slices and transfer them to the baking tray. We put the billet in the oven, heated to 160 degrees, for 20 minutes. for this time it’s best to turn the crunches several times.
Ready cookies — crunches are put on a dish and served for tea .
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