The technology is developed. Everywhere was filled with the mass media, but still I have kept since I was young that I found the recipe from the recipe book and try new recipes I’m continuing to record. Since I was a kid I would collect different recipes in this book. This recipe is also found traveling with Pegasus Airlines to Prague. Pegasus inflight magazine placed behind the seat written in the recipe and recorded it. When I get back from a trip I decided to try right away. I made a few changes to the recipe, and the amount of material, both on a variety of substrates. In the middle was a cake recipe that is both lightweight and visually pleasing. Or 5 teas for after dinner, it’s the taste that I’d definitely recommend.
The sub-base for:
1 packet of oatmeal biscuits (packet of 2 biscuits and 50 grams of butter the original recipe was there. According to the size of your pattern or if you want a thicker base, 1.5 to 2 the amount of biscuits you can remove the package)
1 tbsp butter
For the cream:
1 lt milk
9 tablespoons semolina
8 tablespoons granulated sugar
1 tbsp butter
100 ml (half a pack) of milk cream, raw cream (the original recipe had 1 cup of cold milk and 1 package of cream, but the whipped cream I used milk because I didn’t use cream)
1 cup broken and roasted nuts coarse
250 g strawberries
1. Pull the biscuits Rondo thin. Melt the butter and add the biscuits and stir. Place wax paper on the base of a clamped mold. Take the mixture and press firmly into a mold and put it in the freezer and rotate it.
2. In a pot of milk, put the sugar and semolina. Stir over medium heat until the consistency of custard, it’s dark. The most recent add butter and remove from heat.
3. Pour over the biscuit base in the semolina pudding. After you get a little butter in the fridge.
4. Milk, cream, whisk with a mixer at high speed until stiff. Then iced with whipped cream around the cake before you cover with nuts.
Place on fresh strawberries and serve cold.