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Very juicy and seasonal biscuit.
Ingredients:
Dough:
- 500g Persimmon fruits ( Khaki )
- 6 full big spoons of white flour
- 6 big full spoons of Carob flour
- 1 big spoon of vanilla sugar
- 5 big spoond of brown sugar
- milk ( 10 big spoons )
- 2 big spoons of home rum ( brown rum )
- 1 big spoon of lemon juice
- 3 eggs
- ¼ of orange peel
- 1 baking powder
- butter ( for coating )
- 4-5 big spoons of ground walnuts
Dressing:
- ½ of black chocolate ( 70 % )
- 4 big spoons of milk
- 1 big spoon of vanilla sugar
Directions:
Dough:
- Mix together eggs, vanilla and brown sugar into a smooth foam.
- Add Persimmon fruits and brown rum, mix it together for abouth 15 sec. ( at the lowest level ).
- Add white and carob flour, 3 big spoons of milk, lemon juice, orange peel and baking powder.
- Mix it until you get smooth dough.
- Add walnuts and mix it together.
- Add dough into a baking tin and bake it approx. 40 minutes at 180°C.
Dressing:
- Melt together butter, sugar, milk and chocolate until you get nice smooth mixture.
- When a dough is baked, pour it with 7 big spoons of milk and with melted chocolate.
- Wait until chocolate is cooled ( approx. 30 minutes ).
delicious and quickly made
Biscuit
Ingredients:
- 4 eggs
- 150g of white sugar
- 5g of vanilla sugar
- 2 big tbs of rum
- 12g of baking powder
- 200g of white flour
- 100g of ground hazelnuts
- 2 dcl of milk
- Pinch of salt
- Butter
- Apricot jam
Directions:
- Separate yolks and whites, then make from whites (add them a pinch of salt) hard snow.
- Mix together yolks, white sugar and vanilla sugar as long as you don’t get bright yellow mass. Then add to mass rum, flour, baking powder, hazelnuts, milk and snow from whites and mix it gently, but well.
- Grease a high baking tin with butter, pour out mass and level it beautifully.
- Bake for 30 minutes at 220°C.
Chocolate dressing
Ingredients:
- 125g of dark (81%) chocolate
- 2 knife tip of cinnamon
- 70g of butter
- 1’5 dcl of milk
- 2 big tbs of brown sugar
Directions:
- Crumble chocolate into pieces and put it to a smaller bowl, add butter and wait for so long until butter and chocolate are not melted, then add cinnamon, sugar and milk and mix it well.
When a biscuit is ready, wait a little that it cools off. Cut it in half (lengthwise) and fatly spread it with apricot jam, then put another half back, so that we get upper part. Then cover all biscuit with melted chocolate and wait to harden.
Very fresh
Ingredients:
- 250g sour cream
- 4 spoons of icing sugar
- 250g “bebe” biscuits
- 100g frozen (or fresh) raspberries
- 3 kiwis
- milk (for irrigation “bebe” cookies)
Directions:
Cream: Mix together sour cream and 4 spoons of sugar.
- Soak Bebe biscuits for a short time in milk and stack them in series into the baking tray.
- Coat layer of biscuits with cream and then lay the top with frozen (or fresh) raspberries and sliced kiwis.
- Add last layer of bebe biscuits and spread them with sour cream.
- Place it in the refrigerator for 90 minutes before serving.
Delicious,juicy and quickly ready Tiramisu.
Ingredients:
750g maskarpone cheese
200g baby biscuits (bebe cookies)
4 egg yolks
2 whites of an eggs
100g white sugar
50g vanilla sugar
100g dark chocolate
½ orange peel
1 dl of Turkish coffee
4 spoons of rum
- 750g maskarpone cheese
- 200g baby biscuits (bebe cookies)
- 4 egg yolks
- 2 whites of an eggs
- 100g white sugar
- 50g vanilla sugar
- 100g dark chocolate
- ½ orange peel
- 1 dl of Turkish coffee
- 4 spoons of rum
Directions:
- Cook black coffee and add rum and sugar as you wish. Leave it to cool off a little.
- Whipped whites and add 1 spoon of sugar.
- Egg yolks and sugar mix to fairly yellow mixture, add mascarpone, whipped whites and grated orange pell.
- Quicly dip biscuits in coffee and level them on baking thin. Pour out on biscuits ½ maskarpone cream and grated dark chocolate. Repeat fourth step once again with another half of biscuits, mascarpone cream and chocolate.
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