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:

Filling:

• 2 packages of vanilla pudding
• 20 g of cornstarch
• 5 dl of milk
• 80 g of brown sugar
• 2.5 dl of double cream
• 200 g of mashed cottage cheese
• ½ kg of cherries ( without stone and halved)

Ingredients:

Directions:

Ingredients:        

Dough:

Filling:

• 5 peaches
• 2 spoons of crumbs
• 1 spoon of butter
• 1 rum sugar
• Cinnamon (as you wish)
• Juice of 1 lemon

Directions:

1. Put yolks, white sugar, vanilla sugar, lemon sugar, butter, white flour, baking powder an sour cream in one bowl. Mix in a bowl to create a dough.
2. Divide dough into a two parts, approximately 2/3 and 1/3.
3. Leave dough lie about half an hour.
4. Prepare filling from sliced peaches, browned crumbs, rum sugar, butter, cinnamon and juice of one lemon.
5. Into a greased baking tray (20 cm diameter) arrange 2/3 of dough than place the filling on it. Form net from another 1/3 of dough.
6. Bake for an hour at 180ºC.

Ingredients:

Directions:

1. Beat in steel bowl the egg yolks and castor sugar together until you get pale yellow mixture.
2. Place the bowl over the almost simmering water and continue beating for 4 minutes, then put the bowl into a cold water and mix for 4 minutes until the mixture is cool again and it will have the structure of mayonnaise.
3. Melt chocolate and coffee over hot water and then add butter and orange peel and mix until you get soft mass.
4. Beat the chocolate into eggs yolks.
5. Beat the whites, salt and white sugar into snow and add snow into a chocolate mixture.
6. Mix softly
7. Refrigerate for at least 2 hours, recommended over night .

Ingredients:

Dough:

• 25 dag of  butter
• 35 dag of white flour
• 5 dag of brown sugar
• 5 dag of vanilla sugar
• 1 egg
• 10 dag of melt nuts

Dressing:

Directions:

1. Mix all ingredients for dough together into a smooth mass.
2. Form the mass into a small croissants
3. Bake 20 minutes at 200 º C
4. Break chocolate into small chunks add butter and milk into a container. Heat the mass until all the chocolate is malted
5. Dip tips of croissants to chocolate and wait for chocolate to harden.

Ingredients

Biscuit

• 3 eggs
• 90g of white sugar
• 10g of vanilla sugar
• 100g of white flour
• 1 small spoon of baking powder
• 2 large spoons of cocoa powder
• 6 spoons of tepid water
• ½ cup of instant coffee

Filling

• 1/2 l of milk
• 1 tbsp of white flour
• 4 spoons of white sugar
• 2 spoons of vanilla sugar
• 1 chocolate pudding
• 100 g of dark chocolate
• 200 g of margarine

Directions

Biscuit

1. Beat snow from whites and ½ of sugar (vanilla and white) .
2. Foamy mix together another half of sugar (vanilla and white), water and yolks. Add flour, baking powder and cocoa powder.
3. Add snow and gently mix all together.
4. A large baking tray lined with baking paper and add mass and line it.
5. Bake for 10-12 minutes at 180ºC.
6. Hot biscuits with baking paper turn in roulade and cool it off.

Filling

1. Boil the milk, take a few tablespoons of cold milk and mix the powder for pudding, sugar and flour. Add in milk to obtain a thick cream. Stir in chocolate pieces and allow to it dissolve completely.
2. Place the cream at cool place. In a blender mix margarine and add tablespoon by tablesppon of pudding made before. The cream should become thick and compact. Slowly unscrew and remove baking paper. Moisten the cake with coffee, brush with cream and turn. If you have remaining cream, put it in the top halves.
3. Place the roulade for some time in the fridge.

Ingredients

Dough

• 2-2’5 dekagrams (dkg) of yeast
• ½ kg of soft white flour
• 8dkg of butter
• 2 ¼ dcl of milk
• 4dkg of white sugar
• 4dkg of vanilla sugar
• 3 yolks
• ½ dkg of salt
• 1 large spoon of rum
• 1 grated lemon peel
• Butter and crumbs for model, 1 white for coating, icing sugar for powder

Filling

• 50 dkg of ground walnuts
• 1 ½ dcl of milk
• 1 grated lemon peel
• Cinnamon ( as you wish)
• 3 large spoons of milk
• 5dkg of white sugar
• 5dkg of vanilla sugar
• 10 dkg of honey
• 3 whites
• 4 dkg of butter

Directions

Filling

1. Boil half of sugar, honey and milk together. Pour milk on walnuts, so that we blanch them.
2. Add grated lemon peel, cinnamon and rum.
3. Leave it to cool off.
4. Beat whites and another half of sugar and add snow to cooled off mass, than add butter and slightly mix it all together.

Dough

1. Add together yeast, a small spoon of sugar, ½ small spoon of flour and ½ dcl of mill and place it in a warm place where is supposed to rise.
2. Add risen liquid to screened and warmed flour and mix it.
3. Dissolve butter an add milk, sugar, yolks, salt, rum and grated lemon peel and mix it and add to the flour.
4. Mix all together for so long until the dough doesn’t become smoothly and is separated from kitchenware.
5. Flour dough and cover it with duster and give it to rise in warm space.We live it to rise at least for a single volume.
6. Roll out dough to a well floured board and extend it to 1 cm thick rectangular shape.
7. After that spread upon the dough the filling and carefully roll it.
8. Grease model for cake well and sprinkle it with breadcrumbs. Carefully put cake to a model.
9. Place it to warmly and cake will slowly rise.
10. When the model is full, coat cake with beaten egg whites.
11. Bake it at 160ºC for about an hour.
12. Baked cake left in the model to cool down a bit then roll it out into the board and sprinkle cake with a sugar powder.

Ingredients

• 340g of butter
• 100g of white sugar
• 20g of vanilla sugar
• 20g of honey
• 15g of finely chopped lavender leaves
• 3g of finely chopped mint leaves
• ½ grated lemon peel
• 310g of white flour
• 65g of starch
• 2g of salt

Directions

1. Creamily mix together butter sugar and honey, so that you get foamy mass.
2. Add lavender, mint and grated lemon peel.
3. Mix together flour, starch and salt and add it all to butter mass.
4. Put dough into a refrigerator for at least one hour.
5. Roll out dough into a floured board and extend it to ½ cm thick.
6. Use the scale model and cut out cookies.
7. Add cookies into a baking tin, clad with paper for batch.
8. Bake it for 15-20 minutes at 165ºC

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.