How Can I Get Rid Of My Pimples On My Nose?

Running time: 2 hours with rest

Difficulty Level: Medium

DOSE: 10 People

INGREDIENTS:

180 grams of powdered sugar,

3 whole eggs, 4 egg

,

50 g butter ,

75 grams of starch,

75 grams of flour,

1 packet of yeast,

1 / 2 vanilla bean.

PROCEEDINGS

Melt the butter in the microwave for a few seconds and let cool.

3 Whisk the eggs with the sugar so the mixture will become frothy;

brought in a water bath and stirring then add the yolks one at a time.

Remove from heat, let cool and add the flour, potato flour, baking powder and vanilla;

stir with a wooden spoon from the bottom up for several minutes, incorporating all good ingredients.

Finally add the butter little by little cold, mix well.

Pour in a buttered and floured, and bake for 15 'at about 230 ° C.

Turn out and let cool.

INGREDIENTS:

440 grams of chocolate,

2 dl fresh cream,

6 eggs,

100 grams of sugar,

4 tablespoons of rum,

100 grams of chopped hazelnuts.

PROCEEDINGS

Separate the yolks from the whites;

in a bowl the egg yolks with sugar until mixture is puffy and fluffy.

Place the Nutella in the microwave to heat, then add it to the mixture of egg yolks and sugar and transfer to a saucepan, add the cream to simmer until the cream begins to thicken.

Remove the pan from the heat, let cool and add rum, nuts and finally the whipped egg whites gently with the movement from the bottom up.

Keep in refrigerator until ready to use.

INGREDIENTS:

200 grams of powdered sugar, 1 egg white

,

1 tablespoon maraschino

1 tablespoon lemon juice,

1 tablespoon red currant syrup.

PROCEEDINGS

Put the egg white and maraschino in a bowl, stir with a wooden spoon, slowly add the powdered sugar, lemon juice and scriroppo currant to color, stir constantly until you get a compound smooth, homogeneous and fluid.

COMPOSITION OF INGREDIENTS FOR THE CAKE:

a sponge cake,

a dose of rum and hazelnut cream,

1 dose of red currant glaze,

200 grams of apricot jelly,

rum, sugar and water for bathing,

150 grams of chopped hazelnuts,

100 grams of chocolate Dark,

sugar flowers.

PROCEDURE FOR THE COMPOSITION OF THE CAKE:

Cut the cake into 3 disks, then you tend s the cream of the cake on the discs, the first with a wet bathing water, rum and sugar.

Closed cake, go to the stuffing on the surface;

heat the gelatin in a saucepan with a little bit 'of water on the fire for 6 / 7', then brush the whole pie including gelatin sides.

then pour over a cake layer of frosting, then do rest in refrigerator for 10 '.

finally decorated to your liking with melted dark chocolate, sugar flowers and hazelnuts on the sides of the cake, refrigerate for at least 2 hours and bon appetit!

March 23 2007