I really like cupcakes. And it’s easy to bake, and the taste is interesting. The dough for cupcakes can be cupcake, sponge cake or even shortbread. I have a vanilla cupcake base. Vanilla Patisserie filling and cream cream for “hats”. Berries on cupcakes are like a cherry on a cake)
I recommend to everyone who loves ice cream to prepare this delicious cake. It is prepared very simply and quickly, it turns out to be huge, enough for a large company.
A simple, affordable cake for an afternoon tea party. Of course, in the season we take fresh plums and rhubarb, I took it from the freeze. The shape is 24 cm in diameter, the height of the pie in the center is 5 cm
“Pasteis de nata” (Pasteis de nata) cakes with custard. These cakes are called “Pate de Belem”, all other ” fakes “are simply called”Pate de nata”. Today I chose from all possible versions of the “fake” recipe with the “smallest” amount of sugar and I will use milk instead of cream. Careful, it’s sweet! But very tasty! The Portuguese have a sweet tooth!
I bring to your attention a Limburg pie, which combines a sandy-yeast dough with a sweet fruit or berry filling. Today I prepared this pie with black currant. It turned out very tasty and vitamin-rich!
Cake without flour! It’s the most tender I’ve ever met. Easy to prepare. The taste will surprise you!
This recipe is interesting, especially for children who are trying their hand at cooking. Only 3 ingredients go to the cake. The cake is prepared without the use of an oven. It tastes delicious! I think when my granddaughter grows up, we will prepare this recipe together again! Here she will be surprised that you can make a cake out of cookies!
Very simple and insanely delicious! I recommend it from the bottom of my heart.
Do you like herring? Try the cold herring cake served by the Swedes at Christmas, Easter and other family celebrations. Thanks to I. Stromberg for the recipe! The height of the cake is 5 cm, the diameter is 21 cm
The dishes of Latvian cuisine are not particularly bright, made from ordinary products, but the main thing is that they are hearty and delicious, with their own “zest”. Wheat did not grow well in all regions of Latvia, so they baked from rye flour, for example, the famous Kurzeme “sklandrausis”. For the detailed recipe, thanks to A. Saulestiba. For 10 pcs. double the serving size. The diameter of each is 11 cm, the height is 2 cm