Burned 100 g of sugar in a pan. Arrange slices on top kozunak with about 1 cm thick. Beat with a mixer eggs with sugar, add vanilla and milk. Pour smestva on the kozunak. Leave it to stand for 10-15

Preheat the oven to 180C degrees. Curry favor tray you will use with butter. Melt the butter and mix it with the chocolate spread. Coat the pieces kozunak with chocolate mixture. Arrange the pieces in

The kozunak cut into thick slices (1.5 cm), ranks in the pan and pour cold instant coffee, which is Sipan rum or brandy. Prepare the cream according to package directions, add separately beaten with

In a medium round pan (mine is 30 cm diameter) is caramelized one cup of sugar until golden. The kozunak leave little poizsahne and cut into chunks. Arrange staggered in two rows in the tray. Eggs

In the form of cake is caramelized sugar. The kozunak cut into slices with a thickness of about 3 cm, which are coated with chocolate and caramel are arranged on a chocolate down. Eggs are broken down

Cut a lid on the kozunak, so as to remain equal and full circle as base , is carved. Cream mix with a mixer. Crumbs are mixed with a portion of the cream. The resulting mixture is filled carved

Cut a lid on the kozunak, is carved inside. Mix dry cream with milk and pour the bottom of carved kozunak, as leveling. Crumbs from carved kozunak sprinkle evenly and smooth with a thin layer of jam

Prepare the cream from the milk, sugar and starch. In the form of a mobile bed put baking paper namaslyava and Pour 2-3 tablespoons of cream. Arrange the slices of the kozunak, slightly syrupy compote

In a deep saucepan put the egg yolks and sugar and mix with a mixer for 2-3 minutes - to a thick creamy mass. Add flour portions and continue beating. Little by little, pour the milk and stir. Finally

Greased mold with butter, plastered walls with brioche slices. Prepare first by putting cream milk to a boil with the sugar, essence, cinnamon and nutmeg. Remove from the heat and cool until room

In a saucepan Boil pastry cream and 400 ml warm water. Add starch, pre-dissolved in 200 ml cold running water. Add the tahini, yolks and grilled almonds. Blending the mixture to obtain a thick cream

Cut a lid on the kozunak, carved to 1-1.5 cm. thickness of the bottom and the wall. Half of the crumbs are mixed with a white cream, and the other half with a brown cream. Creams confused with mixer

The kozunak is crushed into small pieces and mix with yogurt. Add sugar to taste and bakery mixture is poured into a cake form. Turkish delight melt in a little warm water. Once you begin to cool

Beat eggs, milk and sugar with mixer. Do the kozunak coarse crumbs using a blender, or cut it into small cubes. Add brioche crumbs to milk well confuse and put to bake in a preheated 180 C (blown)

Prepare starch - is mixed with 150 ml milk and add to the cooked and sweetened (of taste) milk (850 ml), stirring continuously to not get lumpy or as directed on the package. Ready to cream the butter