ingredients For 12 pieces Tarte bottom 50 g butter, of which 10 g for the mold 150 g hazelnut kernels,ground 80 g almond flour,Organic shop 25 g of sugar salt 20 g cocoa powder 2 eggs,Kl. M Panna cotta filling 4 sheets of white gelatin 1 organic lemon 200 ml whipped cream 200 ml milk 60 g of sugar 250 g raspberries,frozen 50 ml grenadine syrup Also: tart shape with removable bottom (24 cm diameter), 100 g fresh raspberries as well as edible flowers and raspberry fruit powder to decorate Time Required Working time: 45 min. plus cooling time 4 hours Nutritional value 274 kcal per piece Carbohydrates: 14 g Protein: 8 g Fat: 19 g preparation For the tart base in a saucepan, melt 40 g of butter over a mild heat. Put the hazelnuts, almond flour, sugar and 1 pinch of salt in a bowl. Sift cocoa powder over it. Add the liquid butter and eggs and stir with a whisk (or a wooden spoon) to a smooth dough. Grease the tart pan with the removable base with the remaining butter carefully. Put the dough

The cake Rum is a very simple dessert to make, I usually prepare when I have guests for dinner. Obvious is not the dessert for children, but absolutely ideal and appreciated by us adults. Pay attention that once put on the table, it disappears in a moment! Preparation time 1 hour Cooking time 40 minutes INGREDIENTS Rum Cake With Nuts 250 g of flour 250 g of sugar 100 ml of oil 100 ml of milk a envelope of vanillin a sachet of yeast 50 ml of rum FOR THE GLAZE Birthday Cake Rum 160 g of butter 100 ml of water 150 ml of rum 150 g of sugar METHOD Small Rum Cake To get a good and beautiful Rum Cake like this, you must first know that you need to exceed with Rum! Let's begin: Add the flour, baking powder and salt and vanillin, mix them well. Melt the butter at room temperature and mix with the sugar to obtain a smooth cream. Once you have a smooth dough, turn the mixture over into the previously buttered cake pan. Bake in a preheated ove

Preparation of Vanilla Cake Vanilla Cake Credit unsplash.com Method 1 For Vanilla Cake Separate the eggs and beat the egg whites with a pinch of salt until stiff and chill briefly. In a bowl mix flour with custard powder or starch with baking powder and finely chopped chocolate and set aside. Carefully melt in a saucepan of butter and 50g of the white chocolate at the lowest level with constant stirring. Please melt at the lowest level, so that both ingredients combine well. (You can also put both in a bowl and gently melt in the microwave at 600 watts, but always stir it, every 30 seconds, since it will not work otherwise) Short cool. Now beat the sugar, the aroma or pith of a vanilla pod and the vanilla sugar together with the egg yolks on the highest stage white-creamy (about 3-4 minutes) Now carefully add the butter-chocolate mixture and beat briefly. Add the flour mixture and stir only until the ingredients have mixed well. The best way to do this

Summer is also when happy hobby gardeners proudly present their harvest-fresh Courgettedelicacies (in real or virtual) and with sparkling eyes. Courgettecan also look quite impressive, especially the big and funny ones. No wonder, Courgetteis also a curbing and this family likes to have their own formal language.

Khamuloot  Tradional cuisines of Gilgit-Baltistan is a diverse and unique phenomenon itself in its nature. These cuisines have a vast variety and distinct in its taste. The popular traditional recipes of Gilgit-Baltistan are Chapshoro, Dawdoo, Chamus, Mamtu, Sharbat, Harissa, Molida, Garma, Berikutz, Harissa, Diram, Mull, Gooli, Suppra, and Khamuloot.

Hunza is famous for making such cakes . Dunno much about this cake .13x9-inch baking pan, but note that the baking times will vary.