Ingredientes: Batatas 900g Carne picada 400g Cebola 1 pc Cenoura 1 pc Ovo de galinha 3 pcs Manteiga 50 g Óleo vegetal 2-3 colheres de sopa. Queijo duro (ralado) 80 g Sal, especiarias, páprica. Cacho de verduras

Cake is angelic. This cake tastes amazing. After 5 minutes, there is not a piece of this cake left. __________________ Ingredients and recipe: butter 80gr. A bit of salt. A pinch of sugar. milk 100gr. 100g water. Cook until the butter dissolves. Flour 120g. Eggs 3-4 pcs. Silicone mat 30/40 cm. Bake in a preheated oven at 230°C for 15 minutes. Reduce the temperature to 170°C and bake for another 10-15 minutes. Cream 33-36% 400g (well chilled). powdered sugar 150g. Beat until fluffy. Sour cream 30% 300g. vanilla extract 1/2 tsp. Mix until smooth. Place the cream in a pastry bag. 3 liter glass bowl. Assemble the cake as shown in the video. Refrigerate until the cream is stable for 6-8 hours. Decorate with chocolate icing, caramel balls and chocolate chips.

Nova sobremesa em 5 minutos, sem cream cheese, sem forno, sem leite condensado, sem ovos ?? Esta é uma receita incrivelmente deliciosa para uma sobremesa muito delicada. Prepare esta receita e você vai fazer isso de novo e de novo. Uma sobremesa simples com ingredientes simples. Faça tudo como na receita do vídeo e você terá sucesso! Ingredientes: 80 g (1 xícara) de flocos de coco. Forma 20x30cm. 100 g (1/2 xícara) de açúcar. 75 g (1/2 xícara) de farinha. 500ml de leite. Cozinhe, mexendo constantemente, até engrossar. 30 gramas de manteiga. 10 gramas de açúcar de baunilha. Deixe esfriar. Em seguida, leve à geladeira por algumas horas até endurecer. nozes 100ml de creme. açúcar em pó 1-2 colheres de chá.

Cooking recipe and ingredients: Jam: Let 50 ml of water + 10 g of gelatin act for 10 minutes. sugar 50gr 20g corn starch Raspberry puree (pitted) 330g. (First chop the raspberries with a blender, pass through a sieve). Bring to a boil, stirring constantly, paying special attention to the bottom of the pan. Cook for 1.5-2 minutes. Allow to cool to a temperature of 40-60°C. Add the gelatin. Stir until completely dissolved. Pour the jam evenly into 2 molds with a diameter of 18 cm. Place in the fridge until completely solidified. Cookie: Eggs 3 pieces (room temperature). Sugar 260gr. Food Water Soluble Dye 2 tsp (the amount depends on the pigmentation of the dye). Melted butter 110g. Kefir or plain yogurt (room temperature) 240 g Flour 310g. Dark cocoa 8g. 5g baking powder 5g sodium bicarbonate Back shape 20cm. Bake in a preheated oven at 170°C for about 50 minutes. Check readiness with a wooden stick, it should be dry. Let cool. Cut off the top (break into crumbs, use as a cake decoration!). Divide into 3 equal parts. Cream: Mascarpone 250g. Cream cheese 400g. powdered sugar 170 gr. Cream (30-36% fat content) 600 ml. Beat until firm peaks. Assemble the cake as shown in the video. Place in the fridge for 2-3 hours to chill. Sprinkle the sides of the cake with crumbs, decorate the top with fresh raspberries, mint leaves and raspberry jam.