Lemon Flan

Ingredients:

1 cup sugar

6 eggs

750 gr condensed milk

250 gr milk

1 teaspoon vanilla

Lemon rind 2 lemons

Preparation:

Caramelize the sugar in a flan mold.

Let cool.

Stir the rest of the ingredients.
Spill the mixture in the mold with the caramel.

Cover with aluminium paper.

Cook it in bath Maria in low fire for 35 minutes.

Nuts Leaves

Ingredients:

180 gr butter
4 teaspoons vanilla
50 gr sugar glass
350 gr flour
250 gr chopped nuts

Preparation:

Beat the butter until smoothing it.
Add little by little 1/4 of cold water and vanilla.
Incorporate the sugar, the flour and the nuts until forming a manageable mass.
Let cool for 1 hour.

Stretch the pastry on a greased surface.
Cut it with cake cutters.

Place them in a greased tray.
Bake at 160ºC for 10 minutes.

Let cool.
Dust it with sugar glass.

Ice cream with Fruits to the Licor

Ingredients:

2 tablespoons butter
1/2 kg raspberries, moors and strawberries (or the fruit that is preferred)
2 tablespoon sugar
1 tablespoon orange licor, brandy or rum
800 gr vanilla ice cream

Preparation:

Warm up the butter in an frying pan.
Stir contantemente for 5 minutes.
Add to the fruits and the sugar.
Cook for 1 or 2 more minutes.

Retire of the fire.
Put the licor on the fruits.

Serve the ice cream in you cotoot.
Cover it with the fruits still warm.

Raspberry Foam

Ingredients:

2 cups boiling water
85 g raspberry gelatin
2 cups vanilla ice cream
250 grheavy cream, plus other little to decorate.

Preparation:

Place the boiling water in a bowl.
Add the gelatin until dissolving.
Let cool at room temperature.
Add the ice cream.

Stir the heavy cream until obtaining whipped cream.
Incorporate it to the previous mixture.

Place it on a mold and let cool for 40 minutes.

Kugelhoff

Ingredients:

4 cups flour
1 tbsp instantaneous yeast
1/3 cup warm milk
2/3 cup sugar
1 tsp salt
4 eggs
2 tbsp licor
Lemon rind
3 oz butter at room temperature

Stuffed:
3 apples
2/3 cup orange jelly
2/3 cup chopped nuts
1 tbsp cinnamon
1 tsp ginger
2/3 cup cake pieces

Varnish:
1 egg
2 oz butter

Preparation:

Stuffed:
Combine the ingredients and set aside.

Place in a table the flour, the yeast, the salt and the sugar and mix.
Form a volcano.
Place it in the center the milk, the lemon rind and the eggs.
Be gathering the flour and knead.
Incorporate butter.
Form a smooth mass kneading about five minutes.
Let duplicate the size at least for two hours.

Stretch the mass in rectangular form.
Varnish it with the egg and butter.
Place the filling all by the mass and coil it.

Cut it in pieces and accommodate it superposed in a greased chimeny mold.
Let grow for two hours covered.

Bake at 175ºC (350ªF)

Let cool.
Dust it with sugar.

Cinnamon and Figs Rolls

Ingredients:

2 tbsp dry yeast
1/2 cup warm water
1 cup warm bitter milk
3-4 cups flour
115 g butter
2 eggs

Stuffed:
5 sweetened figs
1/2 cup brown sugar
1 tbsp cinnamon
2 apples
2 tbsp flour

Sauce:
250 ml of heavy cream
1/2 sugar cup
5 drops of caramel essence

Preparation:

Sauce:
Mix the heavy cream with the sugar and the essence until dissolving the sugar.

Pastry:
Place the flour with the yeast in the beater.
Add all the dry ingredients and the egg.
Add the water.
Mix at low speed for 2 minutes.
Increase the speed and stir for 3 more minutes until sharpening the mass.

Place it in a greased tray.
Let ferment for 45 minutes until duplicating its size.

Rolls:
Stretch the pastry in rectangular form.
Place a cinnamon layer, one of brown sugar, one of apple and one of pricked figs.
Coil and cut small rolls of about 5 cm.

Place it in a tray and cover with the sauce.
Varnish with egg.
Let duplicate its size for 25 minutes.

Bake at 210º (425ªF) until gilding.

Peanut Butter Balls

Ingredients:

1 cup peanut butter
1 cup honey
2 cups powdered milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped walnuts or pecans
1 cup powdered sugar

Preparation:

Mix peanut butter, honey and mmilk together in a large bowl to for a very thick mixture.
Roll mixture in small balls about the size of a walnut.
Roll the balls in either the crushed cornklakes, finely chopped nuts or powdered sugar.
Place on waxed paper.
Refrigerate for 20 minutes.

Apple Tart

Ingredients:

3/4 bar melted margarine
2 cups cookie crush

Stuffed:
2 rinded apples
250 ml condensed milk
2 eggs
1/2 bar melted margarine
3 apples (in gores)
2 tbspsugar
1 tsp cinnamon

Preparation:

Pastry:
Mix the ingredients and extend them in a pyrex.

Stuffed:
Beat the eggs with a globe beater.
Add the margarine, the condensed milk and the apple rind.

Spill on the pastry.
Cover the previous mixture with gores with apple.
Bathe it with the sugar and the cinnamon.

Bake at 175ºC (350ºF) for 45 minutes.

Orange Dessert

Ingredients:

250 ml condensed milk
4 tablespoons unflavor gelatin
5 cups orange juice
1/2 cup water

Preparation:

Soak in water the unflavor gelatin.
Melt it in bath Maria and let cool.

Mix the orange juice with the condensed milk and the gelatin.
Spill the mixture in a mold.
Let cool until it materializes.

Bananna Mousse

Ingredients:

3 mature banannas
1 tbsp lemon juice
1 tsp vanilla
1 tspf cinnamon
1/4 cup coconut rind
2 tbsp sugar
Whipped cream

Preparation:

Beat the banannas with the lemon juice, the cinnamon, vanilla and the sugar until forming a mixture.
Incorporate the coconut in surrounding form.
Add the whipped cream.

Distribute it in glasses.

Royal Flan

Ingredients:

5 eggs
250 ml condensed milk
500 ml evaporated milk
1 tsp vanilla
1/2 tsp "nuez moscada"
1 tsp cinnamon

Syrup:
3/4 cup sugar
2 tbsp water
1 tsp butter

Preparation:

For the Syrup:
Melt the sugar until their color is gilded.
Add the other ingredients.
Cook for 2 minutes and reserve.

For the Flan:
Mix all the ingredients for 2 minutes.
Spill it in a mold.

Bake at 250ºC for 45 minutes in bath Maria.
Let cool.

Bathe with the reserved syrup and serve.

Bolo de Mel (Honey Sponge Cake)

Ingredients:

100 g sugar
6 egg yolks
2 eggs
50 g flour
1 cup syrup

Preparation:

Beat the whole eggs with the sugar until they are whitened and frothy.
Add the yolks and continue beating.
Incorporate the flour little by little.

Spill the mixture in a greased mold.
Bake at 225ºC for 30 minutes.

Let cool and bathe it with the syrup.
Dust with glass sugar or honey if it is desired.

Churros

Ingredients:
(24 units)

650 ml water
7 g salt
20 g bovine fat
500 g flour
1 egg
Sugar
Oil

Preparation:

Mix in a pot the water, the salt and the bovine fat until boiling.
Retire of the fire and immediately incorporate the flour.
Turn around until forming a pastry.
Incorporate the egg.

Place the hot mixture in a "churrera" or baking sleeve.
Greased a plate and bake.Form "churros" of about 12 cm.

Introduce the "churros" in the hot oil until gilding.
Retire and slip them well.

Dust it with the sugar.

Three Milks

Ingredients:

1 cup flour
8 eggs
2/3 cup sugar
1 tbsp vanilla
250 ml heavy cream
250 ml condensed milk
250 ml evaporated milk
2 cups whipped cream

Preparation:

Stir the eggs whites at verge of snow.
Add 1/3 cup of sugar in rain form.

Aside, stir the yolks with the vanilla and the rest of the sugar until changing of color.
Incorporate it at low speed.
Separate from the beater and incorporate the flour in surrounding form.
Spill the mixture in a greased pyrex.

Bake at 175ºC (350ªF) until when introducing a small stick leaves clean.
Let cool.

Mix the heavy cream, the condensed milk and the evaporated milk.
Bathe the cake with the mixture.

Decorate with whipped cream
Let cool for 2 hours.

Four Seasons Mousse

Ingredients:

8 oz bitter chocolate melted in bath Maria
2 tbsp cocoa
2 margarine bars at room temperature
1 1/2 cups sugar
1 tsp vanilla
4 tbsp crushed cookies
6 eggs
1/4 tsp cream of tartar
1 1/2 whipped cream

Preparation:

Beat the margarine and 1 cup of sugar until changing of color.
Add the yolks.
Incorporate the melted chocolate, cocoa and vanilla.

Separate 5 tbsp from the previous mixture and combine it with the crushed cookies.
Place this mixture of a mold with removibles sides of 23 cm.

Bake at 175ºC (350ºF) by 5 minutes.
Let cool.

Beat the eggs albumens with the cremor at the verge of snow.
Add the 1/2 cup of remaining sugar in rain form.

Mix the eggs albumens in surrounding form with the chocolate mixture.
Spill the mixture in the mold.
Cover with plastic.
Cool by all the night.

Decorate superficially with the whipped cream.

Lemon Cakes

Ingredients:

6 eggs whites
3 egg yolks
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
5 tablespoons sugar

Stuffed of Lemon:
2 cups heavy cream
1/2 teaspoons vanilla
1 tablespoon lemon gelatin dissolved
1 teaspoon lemon rind

Preparation:

Preheat the furnace at 175ºC (350ºF)

Beat the albumens at verge of snow.
Beat the yolks in another container.
Add half of the albumens.
Beat adding the flour little by little.
Add vanilla and the sugar.

Mix with surrounding form the rest of the albumens.
Spill the mixture in a greased mold.
Bake for 12 minutes until gilding.

Let cool.
Cut with small pastry cutters.

Beat, by aside, the heavy cream until forming chantillí cream.
Add vanilla and gelatin.
Mix strongly.

Take the cakes and decorate them with the luster being used in a decoration sleeve.

Baked apples

Ingredients:

1/2 cup apple juice
1 tablespoon chopped almonds
1/8 teaspoon cinnamon
4 apples

Preparation:

Preheat the furnace at 175ºC (350ºF).

Spill apples in a baking container.
Sprinkle them with the apple juice, the cinnamon and the almonds.
Cover with aluminum paper.

Bake for 35 minutes.

Sweet Braid bread

Ingredients:

1/2 kg flour
1 egg
3/4 cup water
1/2 cup sugar
1/4 butter bar
3 teaspoons instantaneous yeast
2 tablespoons dust milk
1 teaspoon vanilla essence

Preparation:

Place the flour with the yeast in the beater.
Add all the dry ingredients and the egg.
Add the water.
Mix at low speed for 2 minutes.
Increase the speed and beat for 3 more minutes until sharpening the mass.

Divide the mass in 6 equal parts.
Form two braids in three strips.Place in a greased tray.
Let ferment for 45 minutes until duplicating its size.

Give it the finishing touch with an egg albumen.
Decorate with cream, sweeten fruits and sugar.

Bake at 170ºC (363ºF) by 30 minutes.

Rice Puddin

Ingredients:

6-7 cups milk
1 cup rice
4 egg yolks
1 cup sugar
2 tbsp butter
Lemon rind

Sauce:
1 1/2 cup red wine
1 1/2 cup water
2 tbsp baking powder
4 tbsp sugar
Lemon rind

Preparation:

Place the rice and milk in a pot.
Cook until the rice is burst.
Let cool.

Add the yolks, the sugar, the butter and the grated rind of the lemon and mix it very well.

Preheat the furnace at 190ºC (375ºF).
Place the mixture in a greased mold.
Bake until it gilds.

Sauce:
Place all the ingredients in a pot.
Cook to average fire without letting move until forming a sirope thick.
Serve on rice puddin.

Fried Camembert in Moors Sauce

Ingredients:

1 oz camembert cheese
30 g flour1 egg
70 g worn out bread
100 g mature Moors
2 0z watersugar to the pleasure

Preparation:

Cut the cheese in 6 triangles.
Pass them through the flour, soon through the egg and finally by the worn out bread.
Fry for 2 minutes.

Aside, cook the water, the sugar and the Moors.
Mix well and let thicken to the pleasure.

Wine Pears

Ingredients:

2 cups water
2 cups sugar
2 cups white wine
6 pears

Preparation:

Boil the water and the sugar for 5 minutes.
Add peeled pears and wine.
Cover the pot and cook for 20 minutes.
Retire of the fire and let cool.

Chocolate and Mint Mousse

Ingredients:

1 1/2 cup cold heavy cream
20 g coffee
3 tbsp hot water(to dissolve the coffee)
3 tbsp mint licor
10 drops green colorante

Merengue:
200 g sugar
4 egg whites

Preparation:

Beat the heavy cream until it thickens and obtain the chantillí cream.

Beat the albumens at verge of snow.
Incorporate the sugar little by little until forming tips.

Mix the mint licor with the green colorante and one fourth part of the chantillí cream.
Incorporate half of merengue with the coffee and the rest of the chantillí cream, mixing in surrounding form.

Place the first mixture in a pastelera sleeve and drop it in a glass until covering one fourth part.
Place the second mixture in another sleeve and drop it upon the mint.
Place merengue in another sleeve and decorate the superior part.

Mango Puddin

Ingredients:

2 tablespoons lemon juice
2 cups mango pieces
5 eggs
2 tablespoons sugar

Preparation:

Mix the yolks and the lemon juice until they are pale.
Add the mango and the sugar.

Place it in a container and separate.

Beat the albumens at verge of snow.
Incorporate in surrounding form to the previous mixture.

Distribute in 8 glasses ren.
Let cool covered with plastic paper for 20 minutes.

Chocolate and Kahlúa Flan

Ingredients:

250 ml condensed milk
250 ml evaporated milk
3 oz semibitter chocolate
2 tablespoons cream cheese at room temperature
2 tablespoons kahlúa (coffee licor)
1/2 teaspoon cinnamon
3 eggs
Picks of salt

Preparation:
Preheat the furnace at 175ºC (350ºF).

Combine the milks in a pot until boiling, mixing constantly.
Retire of the fire.

Add the chocoloate, the cream cheese, the cinnamon, the salt and the kahlúa.
Stir everything.
Add the eggs.

Place it in a mold.Bake in bath Maria for 35 minutes.
Let cool and then freeze it for 3 hours.

Strawberry Semifredo

Ingredients:

500 gr strawberries
500 gr sugar
250 ml freezed evaporated milk
18 oz amaretto
4 tablespoons unflavor gelatin

Preparation:

Cook the strawberries with the sugar in bath Maria for 1 hour.
Stir the cooked strawberries with amaretto.

Soak the gelatin in the water.
Add it to the liquefied strawberries.

Stir the evaporated milk until obtaining an homogenous consistency.
Combine all the ingredients in a bowl and mix them.

Put mix in molds of 6 cm of diameter.
Freeze it for 20 minutes.

Honey and Orange Baklava

Ingredients:

10 leaves of edge pastry
3/4 cup melted butter
175 gr chopped almonds
10 oz honey
1/4 cup orange juice
1/4 cup lemon juice
100 gr sugar
2 tablespoons cinnamon

Preparation:

Put a pastry edge leaf edge on a baking tray.
Grease it with a brush and dust the almonds.
Repeat this process 7 times.

Grease with butter the last two leaves and solely put them as it castrates end.
Double them in triangles.

Bake at 175ºC (350ºF) for 60 minutes.

Combine in a pot the honey, the juice, the sugar and the cinnamon.
Let boil for 3 minutes.

Put half of the mixture on the baked warm baklava.

Let cool.
Cut and bathe it with the rest of the mixture.

Apple and Raisin Pudin

Ingredients:

2 cups heavy cream
1/2 cup sugar
4 eggs
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons melted butter
7 bread slices without edges
2/3 cup raisins
Additional cinnamon to decorate

Preparation:

Preheat the furnace at 175ºC (350ºF).

Mix the first 5 ingredients in the beater.
Mix the bread, the butter and the raisins with a spatula.

Put the mix into a greased pyrex.
Bathe with the mixture of the heavy cream.
Bake for 30 minutes.

Add the additional cinnamon.
Bake for 35 more minutes.

Bananna Flambé

Ingredients:

6 banannas
36 oz orange juice
1/2 kg sugar
18 oz orange licor
600 gr vanilla ice cream
6 tablespoons sugar
Preparation:

Put a tablespoonl of butter in a frying pan.
Fry the bananas until gilding.

Add the orange juice and the sugar.
Leave for a minute.
Add the orange licor and flambé it.

Place the bananna in a plate and bathe it with the sauce.
Serve it with vanilla ice cream.

Crunchy Pears

Ingredients:

Pears:
6 cups pear slices of one inch (1k approx)
1 tbsp lemon juice
1/3 cup diet sugar
1 tbsp corn starch
1 teaspoon cinnamon

Cover:
1/2 cup integral flour
1/3 cup diet sugar
1/3 cup chopped nuts
1/3 cup oats
2 oz butter

Preparation:

Place the pears slices into a greased pirex.
Combine the lemon juice, the sugar, corn starch and the cinnamon.
Spill the mixture on pears.

Combine the flour, the granulated sugar, the nuts and oats.
Itch with butter until forming one "borona".

Cover the pears with the "borona".
Bake at 175ºC (350ºF) until gilding.

Rice Cake (Fiancès Cake)

Ingredients:

1/2 k underdone rice
1/4 lt milk
1/4 candy cover rind
2 eggs
1/8 k margarine
1/8 k grind cheese
2 teaspoons "achiote"
1 teaspoon "clavo de olor"
1 teaspoon jamaica
1 teaspoon salt
1/2 teaspoon "nuez moscada"
3 chips of cinnamon
6 cups of water

Preparation:

Wash and slip the rice.
Cook it with the cinnamon and the water.

Beat eggs well.

Retire the rice of the fire when it bursts.
Add the rest of the ingredients, including eggs.
Turn around very well.

Return to place in the fire.
Cook without letting move until thickening.

Place in a bread mold to roast previously greased.
Bake until gilding at 190ºC (375ºF).

Cut in pieces and serve.

Almonds Small Balls

Ingredients:

1/2 cup almonds
1/2 cup sugar
1/2 cup smoothed butter(1 1/2 bar)
1/2 teaspoon almond essence
1/2 teaspoon vanilla essence
1 2/3 cups flour
1/2 teaspoon salt
1 cup sugar

Preparation:

Finely grind the almonds and the sugar.
Add butter little by little.
Add the essence of almonds and vanilla with the flour and the salt.
Continue mixing until forming a smooth pastry.

Surround the pastry in sticky paper.
Let cool for 30 minutes.

Preheat the furnace at 175ºC (350ºF).
Prepare two trays with baking paper (parchment).

Form small balls with the pastry.
Place spaced them on the trays.
Bake for 20 minutes until gilding.

Let cool.
Cover with dust sugar.

Wine Pears

Ingredients:

2 cups water
2 cups sugar
2 cups white wine
6 pears

Preparation:

Boil the water and the sugar for 5 minutes.
Add the peeled pears and the wine.

Cover the pot and cook for 20 minutes.
Retire of the fire and let cool.

Apricot Strips

Ingredients:

2 bars butter
2 cups dry apricots
2 2/3 cups flour
1 teaspoon royal
1/2 cup sugar
1 2/3 cup brown sugar
1 tbsp vanilla
4 eggs
1 cup chopped nuts
Pulverized sugar
Picks of salt

Preparation:

Grease one medium mold(for two pounds)
Preheat the furnace to 175ºC (350ºF)

Cover with water the apricots and cook until making convex.
Strain them and chop them finely.

Stir 2 cups of flour with the granulated sugar and butter.
Spill into the mold.
Cover it with aluminium paper and place something heavy like beans.
Bake by 25 minutes until gilding.

Separate the rest of the flour, the salt, the royal, the brown sugar, eggs, the nuts and the apricots.
Stir well and cover the pastry, already toasted.
Bake again until gilding.

Let cool.
Cut in strips and sift to them raise the pulverized sugar.

Pitahaya Soufflé with Rum Sauce

Ingredients:

1/2 cup sugar
1/2 cup water
2 eggs whites
1/8 tsp cream of tartar
1/2 cup pitahaya pulp
2 tbsp lemon juice
1 cup heavy cream

Preparation:

Mix the sugar and the water until it's on the verge of thread.

Beat the albumen with the cremor on the verge of snow.
Add the honey of the sugar with the water in a thin but continuous dribble and beat until the meringue is left cold.

Liquefy the pitahaya pulp with the lemon juice.
Add in surrounding form to meringue.

Do the same with the heavy cream.

Place in small soufflé molds and freeze for 4 hours.

Ingredients for the Pitahaya Sauce:
1/2 cup of pitahaya pulp
1 spoonful of lemon juice
1 spoonful of rum
2 spoonfuls of sugar

Preparation:
Liquefy all the ingredients.
Keep in refrigeration.

Almonds Diamonds

Ingredients:

2 butter bars at room temperature
3/4 cup sugar
1 egg yolk
1/8 teaspoon almonds essence
2 cups flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
Chopped almonds
Picks of salt

Preparation:

Preheat the furnace at 165º C (325ºF).

Cremate the butter, the essence of almonds, the egg yolk and the sugar.
Add the flour, the salt and the cinnamon previously sievings until forming a manageable paste.

Stretch it and put it in a big tray.
Glaze it with albumen of one egg.
Distribute the almonds above.

Bake until gilding.
Let cool and cut in diamond form.

Kaisersschmarren (Pancakes and Strawberries Dessert)

Ingredients:

125 g flour
2O ml milk
1 lemon rind
1 teaspoon royal
2 eggs
100 g sugar
Picks salt
50 g raisins
200 g cut strawberries
200 ml heavy cream, beaten with a little sugar

Preparation:

Mix flour, royal and grated rind of lemon.
Incorporate milk and beat.
Add the two yolks and to mix until forming a homogenous paste.

Beat the albumens on the verge of snow with a little sugar.
Incorporate to the pastry smoothly.

Form the pancakes.
Add the raisins before turning around.
Cut in small pieces.

Sweeten the strawberries.
Serve it warm with cold strawberries and cream.

Zimtschokola de Torte (Tart of cinnamon and chocolate)

Ingredients:

250 g butter
250 g sugar
5 eggs
250 g flour
17 g royal (1 teaspoon)
2 g cinnamon (a teaspoon)
200 g dark chocolate
300 ml dark coffee
Glass sugar

Preparation:

Chop the chocolate.
Prepare the coffee strong and let cool.
Grease the mold.

Cremate the butter.
Add the sugar and beat it very well.
Incorporate eggs one by one when the mixture is proud.
Mix flour, cinnamon and royal and add it little by little, alternating with the coffee.
Add the chop chocolate in filled with paste form of.

Place the preparation into the mold.
Bake for 45 minutes at 180ºC.
Let cool and bathe with ganache cream.

Currant Tart

Ingredients:

Broken pastry (done in bought house or)
Currants (the necessary amount)
Chopped hazelnuts
1 egg yolk
1 dl thick milk cream
Sugar

Preparation:

Grease a round mold (30 cm x 3 cm)
Knead and stretch the pastry.

Cover the mold with the pastry and bend the edges.
Extend a layer of hazelnuts ground on the bottom.
Add and distribute clean currants.

Preheat the furnace to 200 °C.
Bake for 30 minutes.
Add at 20 minutes, the egg yolk beaten in the milk cream, dewing well all the surface of the cake.

Dust with sugar.

Passion Fruit Roll

Ingredients:

4 eggs
1/2 cup sugar
1 tsp vanilla extract
2/3 cup flour
2 tbsp corn starch
3/4 tsp cream of tartar
1/2 tsp baking soda
1/4 cup Coconut rind.

Filling:
2/3 cup passion fruit pulp
2/3 cup sugar
2 eggs
1 butter bar
Picks of salt
1 cup Whip Topping
Sugar to decorate.


Preparation:

Place the pulp, the sugar, eggs, butter and the salt in bath Maria
Cook until she thickens mixing constantly.

Cover a tray for rolls with lubricated paper and grease it.
Preheat the furnace to 175ºC (350ºF)

Warm the eggs and beat with the sugar for 8-10 minutes until they triple it's size.
Add vanilla.

Sift the flour, corn starch, sodium bicarbonate and the cremor tartar three times.
Add to the egg mixture with surrounding moves.
Add the Coconut.

Place in the tray and bake for 15 minutes.
Strip on another previously dewy paper with sugar and roll.
Let cool.

Beat the Whip topping until seeing the marks of the bobbin of the beater.
Mix with the filling.

Fill up the roll and roll again.

Decorate with the pulverized sugar blossomed.

Panna Cotta

Ingredients:

For the panna cotta
3 tbsp water
1 tbsp unflavored gelatin
4 cups heavy cream
1 teaspoon vanilla extract
1/2 cup sugar

For the strawberry sauce
350 g strawberries
1/2 cup sugar
Lemon juice

Preparation:

Panna Cotta
Dissolve the gelatin in the water and reserve.
Mix in a pot the heavy cream with the sugar until it boils.
Melt the gelatin in bath Maria.
Add the mixture of the heavy cream.
Spill vanilla.
Divide in portions and let cool for 2 hours.

Sauce:
Combine all the ingredients in a pot and cook to untimed fire until dissolving the sugar and that the strawberries are a little smooth.
Liquefy and strain.

Serve to the panna cotta with the strawberry sauce.

Fig Truffles

Ingredients:

4 sweetened and chopped figs
1/4 cup heavy cream
1/2 cup cookie crush
1 additional cup cookie crush
1/4 kg chocolate cover coffee Not 117 (melted)
1/3 margarine bar
1 teaspoon lemon rind

Preparation:

Mix the hot heavy cream with the melted margarine, the grated rind of the lemon, the figs and the melted cover of coffee #117.
Join it with the 1/2 cup of cookie crush.

Let cool for 15 minutes.

Make small balls and soon pass them through the additional cookie crush.
Serve them in capsules.

Doughnuts with Strawberries Sauce

Ingredients:

Doughnuts
250 g strawberries
1/2 cup raisins
1 cup water
60 g butter
80 g sugar
1 tsp orange rind
250 g flour
3 eggs.

Salsa
80 g sugar
80 ml water
2 tbsp cognac
Oil

Preparation:

For the Doughnuts
Warm up the butter, the sugar, the raisins and the grated rind of orange in a pot and let boil.
Add the flour, removing constantly until it is mixed well.
Let cool and add eggs little by little beating well.
Reserve.


For the sauce:
Warm up the sugar and the water until dissolving completely.
Add the strawberries and let it boil to untimed fire during 5 minutes
Beat it for 5 minutes.
Add a few drops of cognac.


Warm up oil and incorporate small balls of mass.
Fry until they are swollen and they gilded.
Let dry and dust it with glas sugar.
Serve with the sauce.

Mango and Almonds Dessert

Ingredients:

6 choppedMangos.
1/2 cup chopped almonds.
1 tbsp raisins.
1 cup sugar

Preparation:

Boil the sugar in a cup of water and when it is on the verge of small ball, add the almonds and mangos.

Let boil everything, moving constantly, and when it thickens put it in a plate.
Decorate with the raisins.

Let cool and serve in a high glass.

Lucumas Dessert

Ingredients:

4 peel lucumas
4 cups milk
3 cups sugar
Cinnamon

Preparation:

Stir the lucumas pulp with a little milk and sift them.

Boil milk with the sugar and add lucumas.

Give it the right point (to move constantly until observing the bottom).
Put it in a mold being dusted of cinnamon.

When it cools put it in the refrigerator.

Limean Sigh

Ingredients:

250 ml evaporated milk
250 ml condensed milk
5 egg yolks
3 egg whites
1 cup sugar
1 glass pisco (if no, it can be oporto)
Vanilla essence
Cinnamon

Preparation:

Put all the milks in a pot and place them to untimed fire (until forming a white thick)
Add the essence of almonds.

Retire of the fire and add the yolks and essence of vanilla to the pleasure.
Put it small molds.
Let cool.

Form a syrup with the sugar and the pisco.
Take to untimed fire until it takes point.

Beat the albumens on the verge of snow and add the syrup until it cools.

Decorate it with this mix and dust it with cinnamon.

Dead Bread

Ingredients:

450 g flour
15 g yeast
2 eggs
7 egg yolks
115 g sugar
115 g butter
115 g animal fat
2 tbsp orange blossom water
Orange rind
3 tbsp cofoundation of anise (tsp grain anise boiled in six tbsp water)
1/4 tsp salt
1 egg to glaze
1/8 lt water
1 tbsp flour
140 g sugar to dust

Procedure:

Disolve the yeast in 8 spoonfuls of warm water and add the flour necessary to make a pastry.
Form a ball and leave in a warm place until the volume double.

Mix the rest of the flour with the salt and the sugar.
Add beaten eggs, the yolks, the water of orange blossom, the cofoundation of anise, the grated rind of orange, the butter and the animal fat.
Knead well and when it's smooth add the mass already fermented.
Knead everything and strike.

Grease of fat the mass and place it in a casserole.
Cover with a linen cloth and leave it in a warm place for 6 12 hours (until double the size).

Knead briefly and make balls again of the size that is wanted, and placed them in a greasing tin.

Decorate with pieces of mass in bones and tears forms and stuck them with an egg.
Cook in a hot furnace and shortly before removing it from the furnace to glaze them with egg yolk.
Bake a little more.

Remove from the furnace and let cool.
Dust with sugar.

Sweet Potato Pie

Ingredients:

1 kg sweet potatoes
1 l milk
400 g butter
1 cup chocolate cream

Preparation:

After peel the sweet potato, cook it in milk, immediately sift it with a strainer.

Cremate the butter.
Add the sugar later and the pulp of the sweet potatoes.
Put this preparation into a greasing round mold.
Let rest during all the night in the refrigerator.

The following day, put in hot water for a few minutes to remove it from the mold.

Place in a plate to serve.
Cover with chocolate cream.

Kings Spiral

Ingredients:

450 g flour
15 g compressed yeast
200 g butter
115 g sugar
3 eggs
7 egg yolks
1/4 tsp salt
2 tbsp orange blossom water
Lemon rind
2 covered oranges
2 eggs to give the finishing touch
115 g sugar to dust

Preparation:

Disolve the yeast in 8 spoonfuls of warm water.
Add the necessary flour until forming a mass of which a ball will take control that will be left near the heat until their volume bends.

Make a source with the rest of flour.
Place in the center the whole eggs, sugar and salt.
Mix this with the yolks, water of orange blossom, grated rinds of lemon, the mass already fermented and, finally, butter.

Place it in a greasing mold.
Let rest for 12 hours in natural temperature or 6 in a warm place.

Knead again and form two spirals on greasing tins.
Leave them near a heat place for one hour.

Glaze it with the albumen of egg.
Decorate with strips of orange.
Make cuts with scissors between the fruits and put the sugar.

Bake until when introducing a small stick leaves clean.

Maritozzi

Ingredients:

500 g bread mass
50 g raisins
50 g sweeten fruit
50 g pinions
3 tbsp sugar
Extravirgin oil of trims off lower branches of and salt to the pleasure.

Preparation:

Add to the levitada mass some spoonfuls of oil, the raisins, the pinions and the sweeten fruit.
Incorporate the three spoonfuls of sugar and one picks of salt.
Mix well and form so many maritozzi small (extended rolls of mass) as can.
Let rest by some hours.
Put them in a greasing tin.

Bake for 6-7 minutes at 250°C.
Retire of the furnace.

Give the finishing touch with the sugar dissolved in water.
Again put them to the furnace by few minutes.

Nuctulli

Ingredients:

For the sfoglia pastry (thin mass in leaf):
1 kg of flour
300 gr sugar
300 gr butter
2 yolks
1/2 glass of water
Vanilla


For the filling:
800 gr of sugar or honey
Cinnamon to the pleasure
Grated rind of 1/2 lemon and 1/2 orange
1 kg of almonds
1 1/2 glass of Strega (licor).


For the glass:
1 albumen
200 gr of sugar
drops of lemon

Preparation:

For the mass sfoglia
Knead the flour with the butter
Incorporate the beaten yolks with the sugar and the water.
Stretch the mass and cut in circles.


For the filling
Cook the almonds for 15 minutes
Prick them and add them to the sugar and the honey, the grated rind of lemon and orange, the cinnamon and the the licor.
Put everything into the crushing machine.
Place on the circles of mass, a little of this filling
Close the edges with the different fingers forms.

Bake and at the end of the baking, decorate candies with the glass (the clear searches to snow with the sugar and the drops of lemon).

Sicilian Cassata

Ingredients:

500 g of ricotta
300 g of sugar flower
150 g of mixed sweeten fruits
150 g of cake
100 g of flux chocolate
Vanilla and rum to the pleasure


Preparation:

Cut in pieces the cake and cover a source (the bottom and the sides) with these.

Mix ricotta (previously passed through sieve) with the sugar and vanilla.
Add 1/2 glass of rum, the chocolate and the sweeten fruits.
Spill everything in the source covered with the cake pieces.
Make level with others cake pieces.

Put in fresh atmosphere by 1 hour
Give return to the cassata on a plate
Scatter on the surface the sugar flower.

Moka Bitumen

Ingredients:

1/2 cup of sugar
2 yolks
1/4 cup of water
1 spoonful of instantaneous coffee
1 spoonful of butter
3 drops of vanilla

Preparation:

Combine the sugar with the water and boil until it is on the verge of thread.

Beat the egg yolks and little by little add the mixture of the sugar (until it is seen of a pale color)
Continue beating until cold.

Dissolve the coffee in 2 spoonfuls of water.
Add vanilla.

Mix butter until it is left creamy.
Slowly add the mixture of eggs and the sugar, alternating with the coffee mixture drop by drop.

Crème Brulée

Ingredients:

6 oz granulated sugar
6 egg yolks
6 tablespoons sugar
3 cups heavy cream
2 teaspoons vanilla
1 egg

Preparation:

Mix without foaming, the yolks, the sugar and the whole egg.

Place in a pot to the fire the heavy cream and vanilla. Let boil.
Incorporate 1/3 of the cream to the mixture of eggs mixing quickly.
Then add all the mixture in the pot.
Cook all together for 2 minutes and retire of the fire.

Place the mixture in 5 oz soufflé molds.

Bake at 175ºC (350ºF) in Bath Maria for 30 minutes.

Let cool by one hour before taking them to refrigeration by two hours.

Sprinkle a spoonful of sugar on each portion.
Caramelize the sugar with a kitchen blowpipe or makes a torch.

Cool more again for 30 minutes.

Orange Flan

Ingredients:

½ cup of sugar
1 cup of heavy cream
1 cup of milk
4 fresh oranges
4 eggs
1/3 cup sugar
1 spoonful of licor of orange

Preparation:

Squeeze the oranges and put the juice in a pot.
Let boil until it is reduced to 2 spoonfuls.

Cook ½ cup of sugar with a little water until caramelize.
Place the caramel carefully in 4 small flan molds.

Combine the 1/3 cup of sugar with eggs and add hot milk, spoonful by spoonful. Move constantly.
Add the reduced juice and the licor of orange.
Deposit in the molds.

Bake to 150ºC (300ºF) in Bath Maria by one hour.

Let cool by one hour before taking them to refrigeration.

Apple Tattin

Ingredients:

115 gr granulated sugar
30 gr butter
60 ml water (1/4 of cup)
6 red apples (Gallic)
Puff pastry

Preparation:

Put in a pot to the fire the sugar with the water, and mix until dissolving the sugar.
Let boil until obtaining a caramel color dark amber.
Remove from fire, add the butter and keep mixing.
Immediately spill the caramel on a mold of 20 cm and let cool.

Cut apples in pieces and place in form centered on the caramel, taking care of not leaving spaces free.

Stretch the puff pastry on a greasing surface until obtaining ½ cm of thickness.
Cut a hoop of the size of the mold, prick it with possesor and place it on apples.

Bake at 190ºC (375ºF) for 30 to 40 minutes.

Let rest until it cools and strip.

Strawberries Mousse

Ingredients:

200 gr. of strawberries (india berries)
150 gr. of worn out sugar
14 gr. of gelatin without flavor
500 mililiter of beaten cream
2 spoons of granadina
1/8 mililiter of lukewarm water
juice of a lean and strained lemon
Strawberries to decorate

80 gr. of strawberry gelatin
200 mililiter of water

Preparation:

Overturn the pulp of the strawberries in a pot to the fire.
Mix and let boil until forming a sauce. Remove from fire and let cool to room temperature.
Hydrate the gelatin without flavor with the granadina and the lukewarm water. Let rest by minutes and add it to the previous sauce.
Beat the beaten cream to average point, add the sauce and mix.
Spill the previous mixture in uniform form in small collapsible molds and cool for 1 hour.

Add 100 mililiter of boiling water on the strawberry gelatin until dissolving completely.
Separate from the fire and let cool to room temperature.

Cover the preparation with the collapsible molds with a small layer of the gelatin and cool for 30 more minutes.

Remove from mold and decorate with strawberries at the time of serving.