How Much To Tip After Brazilian

summer that I could not go on forever ...

... but unfortunately the summer goes way and these images already seem distant memories ...

vi lascio con questo consolatorio cheesecake...

Ingredienti:

500 g biscotti digestive

250 g di philadelphia

250 g di ricotta

100 g di burro

2 uova

1 cucchiaio di farina 00

5 cucchiai di zucchero

1 bustina di vanillina

marmellata di frutti di bosco

Tritare finemente i biscotti, fondere il burro ed amalgamarlo ai biscotti tritati. Con il composto ottenuto foderare la base della tortiera precedentemente foderata da carta forno. Setacciare la ricotta e mescolarla con la philadelphia , lo zucchero, la farina, le uova e la vanillina, fino ad ottenere una crema omogenea. Versare la crema sopra allo strato di biscotti e infornare a 180 gradi per 40/45 minuti. Scaldare la marmellata e versarla sulla torta.

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cake 50 years ...

... With twins!

fact as you can see half is decorated with pink flowers with blue flowers and half ..

This cake I was commissioned some time ago for a birthday party. It 'a cake for 60 people, weighed 6.5 kg and a half was sponge cake with chocolate and filled with the famous mousse and half with classic white sponge cake and chantilly cream variegated to crunchy. A total of three cakes: two to make a rectangular base and one for the two numbers. Inspired by this

, I decided to decorate it with whipped cream, bonbons silver, melted chocolate, hazelnuts covered with chocolate and flowers mmf.

you like it?

Hp Pavilion T3000 Drivers

... we hope the time is good ...

say that my return on these pages is definitive ...

a bit 'and problemini commitments have kept me away .. but there is always the desire to go back .. and so here I am with you .. I want to try new things .. .. I want to do. .

This cake is simply this decorated in a different way ... simple, fresh, requires no cooking .. I prepared for my sister's birthday and was pleased as always to all ..

Best Budget Receivers

Bavarian

Happy Birthday Dad!

To ensure a very good result with a cake for a birthday I was entrusted to Pinella, very successful recipe, changed a little in detail but will faithfully carry the recipe .

Ingredients:

150 grams whole milk 100 g fresh cream
80 g sugar 4 egg yolks

50g dark chocolate 70%
6 gr of isinglass
50 grams of hazelnut paste *
300 g of fresh cream semimontata

a pastry disc / disc biscuit

Prepare the custard: Bring the cream to boil with milk. Far hydrate the gelatin in water fredda.Con a stir quickly whip the egg yolks with sugar and pour hot liquids. Let the cream reach a temperature of 82 ° C, add the squeezed gelatine and hazelnut paste. Stir it securely and fill in with the finely chopped chocolate or carefully melted in a bain-marie or in the microwave. Sift the cream and bring down the temperature about 35 ° C. Semimontare the cream and pour a spoonful of cream to thin it slightly. Then, finish pouring the cream in the center of the bowl containing the cream and mix-down.

Preparing the dessert

Take a tray, covered with film, or acetate and place the center in a strip of metal approximately 20 cm. Within the band, to join a rectangle acetate of the same height of the band will di avere un bordo ben liscio ed uniforme. A questo punto, deporre un disco di pasta frolla cotta in precedenza oppure un disco di biscuit che servirà da base alla crema. Versare la crema sino al bordo e far prendere consistenza in freezer.

Al momento, sformare il dolce sul piatto da portata, eliminare l'acetato e procedere alla decorazione. In questo caso, è stata fatta con:

due cucchiai di glassa neutra a freddo

un cucchiaino di cacao amaro in polvere

una stecca di cannella

riso blown chocolate

chocolate decorations

Sift cocoa over the cake so irregolare.Velare with a brush dipped in icing of the cake and decorate the surface with the elements listed above. If you want, with your own imagination.

around I put some chocolates made from molds of Vertigo Silikomart. I melted the dark chocolate 70%, I lined the mold and put in freezer to solidify. After a few minutes I filled the molds with pistachio cream purchased at a specialty store in Sicily. With the remaining melted chocolate I have sealed the chocolates. Then I put them in the freezer to solidify.
And then I wish ... Enjoy this sweet and thanks Pinella!!