Ingredients :
250 gr flour
1 tablespoon cocoa trough
1 pecive
1 sugar vanille
Half a teaspoon salt
125 gr margarine
240 ml buttermilk
250gr sugar
2 ve
Herbal 1 color for cooking trough
Preparation:
Preparation:
the first to mix all of the dry compounds: flour, cocoa, salt and a little pecive vanille with a container.
In another bowl we margarinin domesticated and sugar to mix with mixer until forming a homogeneous mass.
In another bowl we margarinin domesticated and sugar to mix with mixer until forming a homogeneous mass.
Then roast the eggs one by one. Mixing with the mixer to form a measure to measure the cream.
When formed as a measure behold we add buttermilk cream being mixed up with mixer ...
In the end we add the ingredient gradually mixed up slowly thawed measure the dip.
We finally thrown for cooking color (red) and set of measures passed in large pan .. where grade n170 grill for about 20-25 min.
Cheescake with coffee
biscuits 150g
50g butter
thread:
4 sheets gelatin
250ml hoplla
40g sugar
200g cream cheese (I used Philadelphia)
50ml coffee filters
wet the sheets of gelatin in a little cold water.First prepare the cream to the top of cheesecake. In a bowl mix the cream until the icing is done, now we add cream cheese. Gelatine when they are ready wring and place over medium heat to brown to blend. Join with icing melted gelatin and to mix well. Put on the silicon mold and store in freezers mas least 2 hours.
Joins Green mixer biscuits with melted butter and mix well with your hands. 2 hours after the beginning of the freezer gets added Above the base with biscuits, freezers, again, was shaved in about 5min. Then slowly slowly remove your and even decorated as desired