Yolks are broken with sugar until white. Add to chocolate, juice and grated peel of lemon and egg whites, beaten to snow. Add bread crumbs, flour and ground almonds. All stir and pour into littered
The sugar is caramelized to light brown. Add nuts (optional can add the butter and vanilla). The hot mixture is poured in a thin layer in an oily court (or aluminum foil, or household oiled baking
Sugar is put in saucepan over low heat and burn a light caramel. Hot poured on an oily Court (aluminum foil or oiled baking paper towels) in a thin layer. As cool, hammered into small flakes that are
Sugar is boiled with water until a thick syrup extraordinary - drop to stand in cold water. The finished syrup is poured into an oiled large pan and stir (rubbing) quickly with a wooden paddle. Soon
Chocolate is melted in a water bath. Mix with cream. The mixture is poured over the cake cool.
Sugar was mixed with the orange juice (lemon) and a little water and stirred until a smooth glaze.
Powdered sugar mixed with egg white and cocoa. This glaze is spread by using a wet spatula.
The butter is mixed with powdered sugar, cocoa and egg yolks. Slightly pozatoplya water bath and pour over cake.
Vanilla sifted icing sugar and mix with the egg whites until the mixture turns white. Optional can add lemon juice. This glaze covered sweets, then left for a few minutes in very low oven to dry glaze
Marzipan is kneaded with powdered sugar. With a few drops of paint colors to the desired shade pink. Separate the balls of desired size. By pressing the palms form pear-shaped. From the narrow side is
Marzipan is kneaded with powdered sugar and painted in the desired color. Form a roll with a diameter of 1 cm and cut pieces that are made of beads. Between two layers of plastic foil are flattened
Almonds are soaked in hot water for about 30 minutes and Peel. Leave to dry. Grind the finest possible. Mix with sugar in a porcelain bowl. In the middle are doing well and add the lemon juice
Stir ingredients in a water bath until a homogeneous mass.
Gelatine is put in 1/3 cup water to swell for approximately 5 minutes, then heated on a hot plate - the melt. In a bowl, mix sieved powdered sugar, starch, and optional tartaric acid. Reference is
