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:

1. Mix together eggs, vanilla and brown sugar into a smooth foam.
2. Add Persimmon fruits and brown rum, mix it together for abouth 15 sec. ( at the lowest level ).
3. Add white and carob flour, 3 big spoons of milk, lemon juice, orange peel and baking powder.
4. Mix it until you get smooth dough.
5. Add walnuts and mix it together.
6. Add dough into a baking tin and bake it approx. 40 minutes at 180°C.

Dressing:

1. Melt together butter, sugar, milk and chocolate until you get nice smooth mixture.
2. When a dough is baked, pour it with 7 big spoons of milk and with melted chocolate.
3. Wait until chocolate is cooled ( approx. 30 minutes ).

Ingredients:

Directions:

1. Separate yolks and whites, then make from whites (add them a pinch of salt) hard snow.
2. 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.
3. Grease a high baking tin with butter, pour out mass and level it beautifully.
4. Bake for 30 minutes at 220°C.

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

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.

1. Soak Bebe biscuits for a short time in milk and stack them in series into the baking tray.
2. Coat layer of biscuits with cream and then lay the top with frozen (or fresh) raspberries and sliced kiwis.
3. Add last layer of bebe biscuits and spread them with sour cream.
4. Place it in the refrigerator for 90 minutes before serving.

Ingredients:

Directions:

1. Cook black coffee and add rum and sugar as you wish. Leave it to cool off a little.
2. Whipped whites and add 1 spoon of sugar.
3. Egg yolks and sugar mix to fairly yellow mixture, add mascarpone, whipped whites and grated orange pell.
4. 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.

Ingredients:

• 4 little sour cream  (4x 180g)
• 10 spoons of icing sugar
• 400g “bebe” biscuits
• 300g frozen (or fresh) raspberries
• Milk (for irrigation “bebe” cookies)

Directions:

Cream: Mix together 4 sour cream and 10 spoons of  sugar.

1. Soak Bebe biscuits for a short time in milk and stack them in series into the baking tray.
2. Coat layer of  biscuits with cream and then lay the top with frozen (or fresh) raspberries.
3. Repeat this as many times thill you run out of raspberries. The biscuits with cream must be the last layer.
4. Place it in the refrigerator for 90 minutes before serving.

Ingredients:

• 30 dag crystal sugar
• 9 large spoons of water
• 20 dag ground walnuts
• 20 dag ground albert biscuits
• 5 dag edible chocolate
• 1 margarine
• rum

Chocolate icing:

• 5dag melted chocolate
• 5 dag margarine (which dissolves in chocolate)
• 3 drops of oil

Directions:

1. Boil water, add sugar (and wait to dissolve) then add margarine (and wait to dissolve), biscuits and nuts. Stir very good.
2. Divide dough in half. In one half add 5 dag dining melted chocolate and stir well.
3. Rubs baking tin with margarine, then straighten first dark dough and add rum (as much as you want).After that straighten the white dough on the dark one .Squeeze both dough’s together.
4. Furthermore spill on dough’s chocolate icing .
5. Bajadera will be ready in 24 hours. Put it in the fridge. At least 10 min before cutting, take it out of the refrigerator.