Angel Cake recipe

Angel Cake
1 1 / 2 cup. flour
* 1 cup. margarine
* 1 cup. sugar
* 1 cup. milk
* 1 cup. raisins
* 5 eggs
* 2 teaspoons baking powder
* 1 / 2 teaspoon salt
* 1 tablespoon lemon zest
* 1 vanilla
* Margarine form
* Flour form

For the garnish:

* Icing sugar

What we do:

Preheat the oven to 180oC.

In a bowl sift the flour and mix with the baking powder and alati. In the mixer bowl beat margarine with sugar on high speed for about a minute.

Meringue Nests with yogurt and fruit recipe

Meringue Nests with yogurt and fruit, sweets suitable for children!

For the meringue:

    * 6 egg whites
    * 250 g sugar
    * 1 vanilla
    * 1 1 / 2 cup. yogurt
    * 3-4 kiwis
    * 2 bananas
    * 1 papaya
    * 1 baking sheet
What we do:
Preheat the oven to 120oC.
In a bowl beat egg whites until t clot. Gradually, and then beating, add sugar and vanilla.
Spread on baking sheet in a pan.

Flan easy recipe

Flan - Ideal for dessert after lunch!

For the cream

    * 3 cups. VLACHAS sweetened milk
    * 3 cups. water
    * 1 / 2 cup. sugar
    * 3 sheets of gelatin
    * 10 tablespoons flour
    * 3 eggs
    Vanilla * 2
For the sauce:

Cake with cherry jam

Cake with cherry jam. is a very impressive cake!

* 1 prepared vanilla cake, round
For the cream:

    * 250 g cream cheese
    * 250 grams of yogurt, strained
    * 300 g cream
    * 50 g sugar
    * 250 g gelatin sheets
    * Zest of 1 lemon
    * 100 grams water
For the topping:

    * 2 cups. Cherry Jam
    * 1 / 2 cup cognac
    * Sweet cherries in the syrup
    * Pistachios, chopped
    * Cream
    Confectionery;
What we do: Drain the cherries from the syrup and keep them in two separate bowls. In a bowl put some water and soak the gelatin.
Then, in a saucepan gently heat the water and dissolve the soaked gelatine. In mixer bowl whip cream with sugar, until whipped. In a large bowl add the yogurt, cream cheese, lemon zest, add to the cream, stirring gently to join.
Add the dissolved gelatin and stir to join the cream.
In a form sheet that opens, poured the cake and brush the syrup with the syrup of cherries. Then add the cream sure to stretch out evenly so as not to reach the edges of the form.
Put the mold in the refrigerator and allow the cream to freeze for about an hour.
Meanwhile, in a bowl, add the marmalade, add brandy and stir to dilute slightly.
Remove the cake from the refrigerator, spread jam on the surface and garnish with cherries, nuts and a little cream in your choice of plan.
Put the cake for another hour in the refrigerator and freeze when the xeformaroume carefully using a long spatula, put on a platter and serve.
Advice For convenience we use gelatin powder. 

Lemon Tart

Tart of lemon is for those who always want to serve something different!

For the tart:

    * 2 cups. flour, all purpose
    * 1 / 2 cup. margarine, cold
    * 4 tablespoons sugar
    * 1 / 2 teaspoon salt
    * 2-3 tablespoons water, chilled
    * 1 egg yolk
For the lemon cream:

Millefeuille chocolate with cream patisserie

Millefeuille chocolate with cream patisserie. One of the most delicious desserts
 Incredients we will use:
3-sheet puff pastry chocolate
    * 1 / 2 pound walnuts, coarsely
    * 300 g sour cherry syrup

For the cream:

    * 1 liter milk
    * 800 grams of chocolate, chocolate
    * 200 g margarine
    * 200 g sugar
    * 140 g flour
    * 2 tablespoons cornflour
    * 5 egg yolks
For whipped cream:

    * 1 liter cream
    * 100 g sugar