Show me the hostess, whose jam prepared for the winter eats everything! Anyway, I’m going back to the cottage and eat jam to the brim! And it needs to be put somewhere. Somewhere here there was a recipe about marshmallows not from apples, namely from jam, but I never found it, and therefore it was decided to conduct an experiment at my own risk.
Delicate, airy, light as a cloud apricot dessert becomes low-calorie thanks to the confiture. The girl, after eating, does not worry about the figure, because a fairly large portion is only 60 calories (protein 2.5 g, fat 0 g, carbohydrates 17.5)!
The first time I baked this cake was a year ago for my aunt’s birthday… Everyone liked it, and decided to bake this year for his birthday. At the same time, I will share the recipe with you. I didn’t bother with the design (for which I ask you not to judge strictly!). I had ready-made frozen flowers from a banana, and it was decided to attach them… that’s how it turns out all this is not a tricky decor. The cake turns out to be quite soft, the cream at first glance is very sweet, but the sourness of kiwi perfectly complements the taste and makes the cake not cloying. Come on, seagulls)!
Lightness, lightness, pleasant taste, comfortable consistency and perfect combination with fruits and berries – these are the arguments in favor of using this cream in the summer heat. It is good as a layer in cakes, as a filling in tubes and baskets, and is also useful for gluing cookies.
Marshmallows turn out lush, tender and fragrant. When you add mashed creamy legumes, marshmallows become less sugary-sweet, acquire a pleasant structure that you will feel when taking a bite of dessert. And also enrich the sweet, useless for the body product with vegetable protein content.
A very tasty, delicate dessert, more like a souffle, with the aroma of lemon and vanilla. You can just eat it, or you can make layers of this marshmallow in cakes and pastries.
Bird’s Milk brownie cake is a delicate, airy, elastic souffle between two chocolate brownie cakes, poured on top with delicious chocolate-nut glaze. The Bird’s Milk cake is perfect for tea and coffee.