Medovik

Medovik

Ingredients:

Dough with a diameter at 7 cake layers 22sm:
4 tablespoons of milk
8 stol.lozhek honey
200 gr. oils
150gr sugar
1,5 ch.l.soda not extinguished
4 eggs
about 5-5,5 glasses of flour
salt pinch

Cream

600 gr are swept away fat content from 30 percents.
300 gr. cream cheese
100gr icing sugar (or to taste)

Preparation

1. In big pan (it is important) to put honey, salt, milk, sugar. To mix and slightly to boil thoroughly.
2. To add oil and still to warm up. It is good to mix.
3. To add soda and actively to disturb, it is better nimbus on big fire. Foam will go. To hold 1-2 more minutes, quickly mixing, will not slip red strips from bottom yet. To remove from fire, to continue to mix. Mix will become in the caramel color.
4. To cool. To hammer on one eggs.
5. To add flour. I will add on 1 glass, I mix after everyone, at first the mixer, then hands. Has to soft, not hard dough will turn out.
6. To clean in the refrigerator for 20-40 min.
7. to divide dough into 7 parts. (I use scales)
8. To roll each part on parchment in circle, about 2-3 mm thick. To pin fork.
9. To bake at 180C 7-10 min. Not to fry. While one cake layer is concerned it is possible to roll the following. Ready cake layer at once, still hot to cut off on template (plate).
10. To mix sour cream, cheese and icing sugar the mixer.
11. To miss the mark each cake layer and sides with cream. To grind offcuts. and to strew top and sides of pie.
12. To leave in the refrigerator minimum for 12 hours, and it is better for days.
13. For ornament have made candies in new formochka of white and dark chocolate.

Chocolate medovik Ladies' whim

Chocolate medovik Ladies' whim

Tatyana Salnikova

Ingredients:

Cream
- 2 glasses of milk
- 2 pieces of egg
- 0.5-1 glass of sugar
- 1 bag of vanilla sugar
- 2 tablespoons of flour
- 1-2 tablespoons of cocoa
- 100 g of desi
- 200 g of walnuts

Dough
- 3 pieces of egg
- 0.5 glass of sugar
- 3 tablespoons of honey
- 2 h. soda spoons (without hill)
- 60 g of desi
- 3 tablespoons of cocoa
- 2-2.5 flour glass (at me 2,5 and at the end to grease hands rast.masly)

Glaze
- 2 tablespoons of milk
- 2 tablespoons of cocoa
- 3 tablespoons of sugar
- 30 g of desi
- 1 tablespoon of sour cream

Preparation:

At first it is necessary to weld custard. To mix nimbus in kastryulka to homogeneous mass sugar, flour, milk, vanilla sugar and eggs, stirring slowly to cook before solidification on small fire without allowing to begin to boil,
then to remove from fire and to add cocoa, it is good to stir nimbus. To put cream to cool down (it is possible to put it in bowl with cold water).

Now dough and cake layers. In kastryulka it is good to mix nimbus sugar, honey, eggs, soda and oil, to put everything on water bath, well stirring slowly to cook minutes 5 until weight becomes homogeneous. To remove from bath, to add cocoa and it is good to mix, in the portions so far weight will not begin to pour sifted flour, to disturb at first spoon viscous, then to shift to table and pouring flour to knead dough, it has to be soft, divide it into 8 parts.

To heat oven on 180 degrees, to lay baking tray parchment, slightly to powder with flour.

To roll thin cake layers, to cut off on plateau of 19.5-20 cm in size, from offcuts to roll one more cake layer, it will go to crumb.
To bake cake layers for 3-5 minutes, they are concerned quickly. To cool on lattice.

To add the softened desi to cream and it is good to shake up. Small to chop nuts.
Generously to coat cake layers with cream and to strew with nuts, on each cake layer on 2-2.5 tablespoons of cream, upper cake layer not to coat, leave a little cream for sides.
To mix in kastryulka all components for glaze, to cook stirring slowly on small fire of minute 2 before solidification.
To apply hot glaze on pie top (it is more convenient to apply glaze on the middle, and then already to distribute to edges), to clean pie in the refrigerator for about 5 minutes that glaze has stiffened.
To crush cake layer for crumb, it is good to cover sides of pie with cream and to powder with crumb.

To allow to become impregnated to pie at the room temperature of hour 3-4 (it is possible to cover it with big bowl), then to clean in the refrigerator that the cake has stiffened and was cooled.
Pleasant tea drinking.

recepti

Category: Recipes

Napoleon

Napoleon

Ingredients:

Dough: 2 eggs,
150 ml of water,
300 g of desi,
1/2 Art. of l of vinegar of 9%,
salts on knife tip,
600 g of flour.

Cream: 1 l of milk,
400 g of sugar,
1 bag of vanillin,
7-8 yolks (but I think, it is possible and simply 4 eggs),
100 g of flour.

Preparation:

To dissolve water with vinegar and to mix. To shake up 2 eggs. To mix eggs with water and vinegar. To add salt. To mix. Knife or to rasp oil. On table (or in big bowl) to fill flour, from above to lay out oil. To chop knife. To make deepening and to pour in egg mix (carefully, it can run away). At us ran away, and we caught it in four hands))
To knead dough. To divide dough into 12 slices, to create balls, to lay out on plate and to cover with food wrap. To clean for hour per the refrigerator.
While balls stand in the refrigerator - we will prepare cream. To bring liter of milk to the boil. To grind vitelluses with sugar and vanilla sugar. To add flour, to mix. To mix the received mix with milk. On small fire, constantly stirring slowly, to bring to solidification. Is very thin to roll balls of dough on parchment paper. To put form (cover from pan, plate) and on contour to cut off knife excess dough. To pin future cake layer fork (that the cake layer when baking was not blown up). We leave excess dough on parchment and too we bake. To bake cake layer at temperature of 180 degrees about 7-10 minutes, till golden color.
To grease each cake layer with cream. To grease also upper cake layer and sides. To collect offcuts. To crush tolkushka or in the blender. To strew top of pie and to put pie Napoleon for 5-7 hours per the refrigerator. Pleasant tea drinking!

Live and learn. At me it was never impossible to transfer thin cake layers to baking tray. Has not read council yet to roll directly on parchment paper and on it directly and the furnace.

Cake layers turn out tooonenky, quickly are concerned and quickly become impregnated.

Bon appetit!

recepti

Category: Recipes

Pie Medovik

Pie Medovik

Ingredients:
Cake layers
500 g of flour
200 g of sugar (100 g of brown, 100 g white are possible)
3 eggs
100 g of desi
70 g of honey
1,5 tsps of soda (without hill)

Cream
400 ml of milk
3 eggs
40 g of corn starch
350 g of boiled condensed milk, room temperature
30 g of honey
200 g of desi, room temperature
250 g of fat sour cream (25-40%)

Sequence of actions:

Cake layers
1. In stewpan to connect sugar, honey and oil to thick bottom. To put on average fire. At this time slightly to vzboltat eggs nimbus.
2. To add eggs, stirring slowly, to already warm mix. To disturb to sugar remelting and oil. To hold mix on small fire of 5-7 minutes before formation of white foam (approximate temperature of mix 70 C). To add soda. To take mix on fire 1 more minute. It has to increase in volume approximately twice. To remove from fire.
3. To pour egg and creamy mix in mixer bowl, to pour all flour. To knead dough at small speed (at me 2-4) about 2 minutes, to uniformity.
Important! Dough can seem liquid and you want to pour still torments – it is not necessary: after cooling dough will be not sticky and plastic.
4. To create sphere from dough. To allow to cool down a little (2-3 minutes). To divide it into 8 identical parts. To create from each part Kolobok. To cover with film or towel that the dough surface done not zavetretsya.
5. To warm oven to 200 C. To roll 8 cake layers. To pin roller or fork. To bake on the baking sheet laid by culinary paper or silicone rug on 3minuty each cake layer.
6. By means of cliche to cut out circle with a diameter of 24 cm from dough (at once as have got from oven, without allowing cake layers to cool down). To keep offcuts.
7. When all cake layers are ready, to put offcuts on baking tray and to take in oven of 4-6 minutes that they were roasted and have got bright amber color. To cool. To Izmelchit in the blender in crumb.

Cream
1. To shake up eggs with starch. To warm up milk (not to boil). Thin stream carefully to pour in milk in egg and starched mix, shaking up nimbus.
To pour mix in stewpan with thick bottom and to put on small fire. To cook mix, constantly stirring slowly, before solidification (approximate temperature of readiness 80 C), about 5-6 minutes.
2. To shake up oil a little, to plasticity.
3. To add condensed milk, honey to mix, to stir. Then to add oil, to stir.
4. In the last turn to enter sour cream. To stir, without shaking up. Cream can be used at once.

Assemblage
To lay out the first cake layer, plentifully to grease it with cream, to powder small quantity of crumb from cake layers. To cover with the second cake layer and to repeat the same actions with all cake layers.
Also plentifully to grease top and sides of pie with cream. To sprinkle with crumb. To clean in the refrigerator for 8-12 hours minimum. It is 24 hours better that cake layers have well become impregnated with cream.
Category: Recipes

Napoleon with cream from condensed milk

Napoleon with cream from condensed milk

Ingredients:

It is necessary for cake layers:

- 80 g of desi, room temperature;
- 100 g of sugar;
- 2 eggs, room temperature;
- 300-350 ml. milk;
- ? tsps of baking powder;
- about 800-900 g of flour.

For cream:

- 500 g of boiled condensed milk;
- 700 ml. fat cream (from 30%);
- 500 ml. milk;
- 4 tbsps of starch;
- 2 eggs;
- sugar at will, I did not add because I do not love luscious and sweet pies.

For cake layers:

1. To shake up desi with sugar to kremoobrazny state.

2. Eggs to shake up, mix with oil.

3. To add milk, to stir.

4. To mix about 150 g of flour with baking powder, to sift and, stirring slowly, to add to mix of milk and eggs. It is so gradually added all flour. We need to achieve that dough became soft and elastic, but not sticky. We are guided on site (torments it can be demanded slightly more). Then we wrap dough in film and we allow to stand in heat of minutes 30.

5. Now we scale dough on 20 equal parts. It is simpler to divide at first on 4, and then each part for 5. Each part it is necessary is very thin to roll and pin fork. It seemed to me that it is simpler to roll dough on already warm baking sheet. So it well sticks to baking sheet surface, but ready remarkably departs from it. To bake at temperature of 170-180 Pages. Cake layers very quickly are concerned, time is enough only for rolling the following cake layer. At me about 4 minutes on cake layer have left. To cut out circle of the necessary diameter from ready cake layer (I took bottom from form of 24 cm). It is better to cut out right after pastries until the cake layer has dried up. Offcuts it is kept on ornament for our pie.

6. After baking of all 20 cake layers (it is not terrible if at you them it turns out slightly more or less) offcuts need to be crumbled and reddened in oven.

We start cream:

1. Eggs and starch it is shaken up. It is important that there were no lumps!

2. Slightly we warm up milk and carefully we enter eggs with starch. We put on small fire, we cook about 10 minutes, continuously stirring slowly, before solidification.

3. We cool weight. We add boiled condensed milk *.

4. We take the capacity of the big size, we cool it (either in the refrigerator, or under stream of ice water). We shake up in it cream to steady peaks.

Assemblage:

1. Each cake layer is greased plentifully with cream (about 4 tablespoons on cake layer). Then we grease top and sides of pie.

2. To decorate sides with offcuts from cake layers.

3. To clean pie for the night in the refrigerator.

Category: Recipes, Pies and cakes

Napoleon with cream from condensed milk

Napoleon with cream from condensed milk

Ingredients:

It is necessary for cake layers:

- 80 g of desi, room temperature;
- 100 g of sugar;
- 2 eggs, room temperature;
- 300-350 ml. milk;
- ? tsps of baking powder;
- about 800-900 g of flour.

For cream:

- 500 g of boiled condensed milk;
- 700 ml. fat cream (from 30%);
- 500 ml. milk;
- 4 tbsps of starch;
- 2 eggs;
- sugar at will, I did not add because I do not love luscious and sweet pies.

For cake layers:

1. To shake up desi with sugar to kremoobrazny state.

2. Eggs to shake up, mix with oil.

3. To add milk, to stir.

4. To mix about 150 g of flour with baking powder, to sift and, stirring slowly, to add to mix of milk and eggs. It is so gradually added all flour. We need to achieve that dough became soft and elastic, but not sticky. We are guided on site (torments it can be demanded slightly more). Then we wrap dough in film and we allow to stand in heat of minutes 30.

5. Now we scale dough on 20 equal parts. It is simpler to divide at first on 4, and then each part for 5. Each part it is necessary is very thin to roll and pin fork. It seemed to me that it is simpler to roll dough on already warm baking sheet. So it well sticks to baking sheet surface, but ready remarkably departs from it. To bake at temperature of 170-180 Pages. Cake layers very quickly are concerned, time is enough only for rolling the following cake layer. At me about 4 minutes on cake layer have left. To cut out circle of the necessary diameter from ready cake layer (I took bottom from form of 24 cm). It is better to cut out right after pastries until the cake layer has dried up. Offcuts it is kept on ornament for our pie.

6. After baking of all 20 cake layers (it is not terrible if at you them it turns out slightly more or less) offcuts need to be crumbled and reddened in oven.

We start cream:

1. Eggs and starch it is shaken up. It is important that there were no lumps!

2. Slightly we warm up milk and carefully we enter eggs with starch. We put on small fire, we cook about 10 minutes, continuously stirring slowly, before solidification.

3. We cool weight. We add boiled condensed milk *.

4. We take the capacity of the big size, we cool it (either in the refrigerator, or under stream of ice water). We shake up in it cream to steady peaks.

Assemblage:

1. Each cake layer is greased plentifully with cream (about 4 tablespoons on cake layer). Then we grease top and sides of pie.

2. To decorate sides with offcuts from cake layers.

3. To clean pie for the night in the refrigerator.

Category: Recipes, Pies and cakes

Napoleon with cream from condensed milk

Napoleon with cream from condensed milk

Ingredients:

It is necessary for cake layers:

- 80 g of desi, room temperature;
- 100 g of sugar;
- 2 eggs, room temperature;
- 300-350 ml. milk;
- ? tsps of baking powder;
- about 800-900 g of flour.

For cream:

- 500 g of boiled condensed milk;
- 700 ml. fat cream (from 30%);
- 500 ml. milk;
- 4 tbsps of starch;
- 2 eggs;
- sugar at will, I did not add because I do not love luscious and sweet pies.

For cake layers:

1. To shake up desi with sugar to kremoobrazny state.

2. Eggs to shake up, mix with oil.

3. To add milk, to stir.

4. To mix about 150 g of flour with baking powder, to sift and, stirring slowly, to add to mix of milk and eggs. It is so gradually added all flour. We need to achieve that dough became soft and elastic, but not sticky. We are guided on site (torments it can be demanded slightly more). Then we wrap dough in film and we allow to stand in heat of minutes 30.

5. Now we scale dough on 20 equal parts. It is simpler to divide at first on 4, and then each part for 5. Each part it is necessary is very thin to roll and pin fork. It seemed to me that it is simpler to roll dough on already warm baking sheet. So it well sticks to baking sheet surface, but ready remarkably departs from it. To bake at temperature of 170-180 Pages. Cake layers very quickly are concerned, time is enough only for rolling the following cake layer. At me about 4 minutes on cake layer have left. To cut out circle of the necessary diameter from ready cake layer (I took bottom from form of 24 cm). It is better to cut out right after pastries until the cake layer has dried up. Offcuts it is kept on ornament for our pie.

6. After baking of all 20 cake layers (it is not terrible if at you them it turns out slightly more or less) offcuts need to be crumbled and reddened in oven.

We start cream:

1. Eggs and starch it is shaken up. It is important that there were no lumps!

2. Slightly we warm up milk and carefully we enter eggs with starch. We put on small fire, we cook about 10 minutes, continuously stirring slowly, before solidification.

3. We cool weight. We add boiled condensed milk *.

4. We take the capacity of the big size, we cool it (either in the refrigerator, or under stream of ice water). We shake up in it cream to steady peaks.

Assemblage:

1. Each cake layer is greased plentifully with cream (about 4 tablespoons on cake layer). Then we grease top and sides of pie.

2. To decorate sides with offcuts from cake layers.

3. To clean pie for the night in the refrigerator.
Category: Recipes, Pies and cakes

Napoleon with cream from condensed milk

Napoleon with cream from condensed milk

Ingredients:

It is necessary for cake layers:

- 80 g of desi, room temperature;
- 100 g of sugar;
- 2 eggs, room temperature;
- 300-350 ml. milk;
- ? tsps of baking powder;
- about 800-900 g of flour.

For cream:

- 500 g of boiled condensed milk;
- 700 ml. fat cream (from 30%);
- 500 ml. milk;
- 4 tbsps of starch;
- 2 eggs;
- sugar at will, I did not add because I do not love luscious and sweet pies.

For cake layers:

1. To shake up desi with sugar to kremoobrazny state.

2. Eggs to shake up, mix with oil.

3. To add milk, to stir.

4. To mix about 150 g of flour with baking powder, to sift and, stirring slowly, to add to mix of milk and eggs. It is so gradually added all flour. We need to achieve that dough became soft and elastic, but not sticky. We are guided on site (torments it can be demanded slightly more). Then we wrap dough in film and we allow to stand in heat of minutes 30.

5. Now we scale dough on 20 equal parts. It is simpler to divide at first on 4, and then each part for 5. Each part it is necessary is very thin to roll and pin fork. It seemed to me that it is simpler to roll dough on already warm baking sheet. So it well sticks to baking sheet surface, but ready remarkably departs from it. To bake at temperature of 170-180 Pages. Cake layers very quickly are concerned, time is enough only for rolling the following cake layer. At me about 4 minutes on cake layer have left. To cut out circle of the necessary diameter from ready cake layer (I took bottom from form of 24 cm). It is better to cut out right after pastries until the cake layer has dried up. Offcuts it is kept on ornament for our pie.

6. After baking of all 20 cake layers (it is not terrible if at you them it turns out slightly more or less) offcuts need to be crumbled and reddened in oven.

We start cream:

1. Eggs and starch it is shaken up. It is important that there were no lumps!

2. Slightly we warm up milk and carefully we enter eggs with starch. We put on small fire, we cook about 10 minutes, continuously stirring slowly, before solidification.

3. We cool weight. We add boiled condensed milk *.

4. We take the capacity of the big size, we cool it (either in the refrigerator, or under stream of ice water). We shake up in it cream to steady peaks.

Assemblage:

1. Each cake layer is greased plentifully with cream (about 4 tablespoons on cake layer). Then we grease top and sides of pie.

2. To decorate sides with offcuts from cake layers.

3. To clean pie for the night in the refrigerator.
Category: Recipes, Pies and cakes

Napoleon with cream from condensed milk

Napoleon with cream from condensed milk

It is necessary for cake layers:

- 80 g of desi, room temperature;
- 100 g of sugar;
- 2 eggs, room temperature;
- 300-350 ml. milk;
- ? tsps of baking powder;
- about 800-900 g of flour.

For cream:

- 500 g of boiled condensed milk;
- 700 ml. fat cream (from 30%);
- 500 ml. milk;
- 4 tbsps of starch;
- 2 eggs;
- sugar at will, I did not add because I do not love luscious and sweet pies.

For cake layers:

1. To shake up desi with sugar to kremoobrazny state.

2. Eggs to shake up, mix with oil.

3. To add milk, to stir.

4. To mix about 150 g of flour with baking powder, to sift and, stirring slowly, to add to mix of milk and eggs. It is so gradually added all flour. We need to achieve that dough became soft and elastic, but not sticky. We are guided on site (torments it can be demanded slightly more). Then we wrap dough in film and we allow to stand in heat of minutes 30.

5. Now we scale dough on 20 equal parts. It is simpler to divide at first on 4, and then each part for 5. Each part it is necessary is very thin to roll and pin fork. It seemed to me that it is simpler to roll dough on already warm baking sheet. So it well sticks to baking sheet surface, but ready remarkably departs from it. To bake at temperature of 170-180 Pages. Cake layers very quickly are concerned, time is enough only for rolling the following cake layer. At me about 4 minutes on cake layer have left. To cut out circle of the necessary diameter from ready cake layer (I took bottom from form of 24 cm). It is better to cut out right after pastries until the cake layer has dried up. Offcuts it is kept on ornament for our pie.

6. After baking of all 20 cake layers (it is not terrible if at you them it turns out slightly more or less) offcuts need to be crumbled and reddened in oven.

We start cream:

1. Eggs and starch it is shaken up. It is important that there were no lumps!

2. Slightly we warm up milk and carefully we enter eggs with starch. We put on small fire, we cook about 10 minutes, continuously stirring slowly, before solidification.

3. We cool weight. We add boiled condensed milk *.

4. We take the capacity of the big size, we cool it (either in the refrigerator, or under stream of ice water). We shake up in it cream to steady peaks.

Assemblage:

1. Each cake layer is greased plentifully with cream (about 4 tablespoons on cake layer). Then we grease top and sides of pie.

2. To decorate sides with offcuts from cake layers.

3. To clean pie for the night in the refrigerator.
Category: Recipes, Pies and cakes

Napoleon with cream from condensed milk

Napoleon with cream from condensed milk

It is necessary for cake layers:

- 80 g of desi, room temperature;
- 100 g of sugar;
- 2 eggs, room temperature;
- 300-350 ml. milk;
- ? tsps of baking powder;
- about 800-900 g of flour.

For cream:

- 500 g of boiled condensed milk;
- 700 ml. fat cream (from 30%);
- 500 ml. milk;
- 4 tbsps of starch;
- 2 eggs;
- sugar at will, I did not add because I do not love luscious and sweet pies.

For cake layers:

1. To shake up desi with sugar to kremoobrazny state.

2. Eggs to shake up, mix with oil.

3. To add milk, to stir.

4. To mix about 150 g of flour with baking powder, to sift and, stirring slowly, to add to mix of milk and eggs. It is so gradually added all flour. We need to achieve that dough became soft and elastic, but not sticky. We are guided on site (torments it can be demanded slightly more). Then we wrap dough in film and we allow to stand in heat of minutes 30.

5. Now we scale dough on 20 equal parts. It is simpler to divide at first on 4, and then each part for 5. Each part it is necessary is very thin to roll and pin fork. It seemed to me that it is simpler to roll dough on already warm baking sheet. So it well sticks to baking sheet surface, but ready remarkably departs from it. To bake at temperature of 170-180 Pages. Cake layers very quickly are concerned, time is enough only for rolling the following cake layer. At me about 4 minutes on cake layer have left. To cut out circle of the necessary diameter from ready cake layer (I took bottom from form of 24 cm). It is better to cut out right after pastries until the cake layer has dried up. Offcuts it is kept on ornament for our pie.

6. After baking of all 20 cake layers (it is not terrible if at you them it turns out slightly more or less) offcuts need to be crumbled and reddened in oven.

We start cream:

1. Eggs and starch it is shaken up. It is important that there were no lumps!

2. Slightly we warm up milk and carefully we enter eggs with starch. We put on small fire, we cook about 10 minutes, continuously stirring slowly, before solidification.

3. We cool weight. We add boiled condensed milk *.

4. We take the capacity of the big size, we cool it (either in the refrigerator, or under stream of ice water). We shake up in it cream to steady peaks.

Assemblage:

1. Each cake layer is greased plentifully with cream (about 4 tablespoons on cake layer). Then we grease top and sides of pie.

2. To decorate sides with offcuts from cake layers.

3. To clean pie for the night in the refrigerator.
Category: Recipes, Pies and cakes

Medovik

Medovik

Ingredients:

Dough with a diameter at 7 cake layers 22sm:
4 tablespoons of milk
8 stol.lozhek honey
200 gr. oils
150gr sugar
1,5 ch.l.soda not extinguished
4 eggs
about 5-5,5 glasses of flour
salt pinch

Cream

600 gr are swept away fat content from 30 percents.
300 gr. cream cheese
100gr icing sugar (or to taste)

Preparation

1. In big pan (it is important) to put honey, salt, milk, sugar. To mix and slightly to boil thoroughly.
2. To add oil and still to warm up. It is good to mix.
3. To add soda and actively to disturb, it is better nimbus on big fire. Foam will go. To hold 1-2 more minutes, quickly mixing, will not slip red strips from bottom yet. To remove from fire, to continue to mix. Mix will become in the caramel color.
4. To cool. To hammer on one eggs.
5. To add flour. I will add on 1 glass, I mix after everyone, at first the mixer, then hands. Has to soft, not hard dough will turn out.
6. To clean in the refrigerator for 20-40 min.
7. to divide dough into 7 parts. (I use scales)
8. To roll each part on parchment in circle, about 2-3 mm thick. To pin fork.
9. To bake at 180C 7-10 min. Not to fry. While one cake layer is concerned it is possible to roll the following. Ready cake layer at once, still hot to cut off on template (plate).
10. To mix sour cream, cheese and icing sugar the mixer.
11. To miss the mark each cake layer and sides with cream. To grind offcuts. and to strew top and sides of pie.
12. To leave in the refrigerator minimum for 12 hours, and it is better for days.
13. For ornament have made candies in new formochka of white and dark chocolate.
Category: Recipes, Pies and cakes



-