Recepies

Mix all ingredients together. Leave the dough to rest for 1-2 hours.  Fill the dough with fruit filling and bake in a preheated oven (220^oC).

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Place bisuits into the mould and wet it with warm milk. Allow biscuits to soak in milk and pour off excess. Spread raspberry filling over biscuits. Whisk cream with powdered cream and top over cake.
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Leave butter outside fridge for 2 hours to soften. Stir together butter, 1 egg, yogurt and sugar in the mixing bowl.  Add flour and baking powder .  Put  one spoon of mixture into prepared muffin cups, add one teaspoon of fruit filling, and fill muffin cups with the rest of mixture. Bake in preheated oven (200-220 °C) for 20 minutes.

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Place ladyfingers  into the mould and wet it with warm milk. Allow biscuits to soak in milk and pour off excess. Top soaked ladyfingers with chocolate topping.  Bring juice to a boil and cook pudding in a juice. When done, whisk in margarine and strawberry filling. Spread the mixture over ladyfingers and chill in refrigerator. Whisk cream and top over cake.

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Whisk 2 whole eggs and 1 yolk. Egg white leave aside.  Add yogurt, oil, sugar, salt in the whisked eggs. Add flour and yeast.  Knead dough and add water slowly. Let the dough rise.  Make 7 balls out of dough. Each ball should be streched  into circle of 30cm in diametar. Spread margarine over 6 circles, and pile circles one over another.  Put unspreaded circle on top.  Roll all together with a rolling pin to the thickness of 0,5 cm. Cut with knife to get 16 equilateral  triangles.  Put 1 teaspoon of the appricot filling on each triangle and roll it like a croissant. Put it on the oiled baking pan and bake it on 220°C until golden. Top with egg white and bake until done. When cooled down sprinkle with powdered sugar.

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Crush the biscuits into small pieces and combine with butter and 6-7 tablespoons of chocolate or caramel topping. Put this mixture into baking ring  and press evenly into the bottom of the mould. Leave in the refrigerator. Prepare gelatin according to the directions on the bag. Stir the lemon juice, zest and 1 tablespoon of powdered sugar into the cheese. Slowly add gelatin mixing constantly. In other mixing bowl mix neutral cream with one tablespoon of sugar. Mix neutral cream with cheese slowly. Spread  this mixture evenly  over the bicuit base and leave in the refrigerator for few hours.  Remove metal ring, cut pieces of cake and top with forest fruit, cherry or caramel topping.

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Mix seam, sugar and  whole egg together.  Add ground nuts and flour. Roll the dough with a rolling pin to the thickness of about half a centimeter.  Use a glass or a mould to make walnut sized cookies. Bake on an oiled baking pan, until they become light golden. Top one cookie with fruit filling, put another cookie on top and press. Sprinkle with powdered sugar and leave to rest for a few days in order to become soft.

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Make shortcake dough by mixing 5 egg whites with 5 tablespoons of sugar, and slowly, one by one, add egg yolks. Add one tablespoon of oil and 5 tablespoons of flour into the mixture. Bake on a baking paper. When done, put the shortcake on a wet patch, spread fruit filling on and roll all together.  Melt butter and chocolate, add some water and spread the chocolate frosting evenly on top and sides of the roll.

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