The kozunak cut into thin slices, each slice is placed in an ice-cream and other affiliated Cover sandwich. Then kneaded like a ball and put in the freezer to freeze very nice. The yeast, flour and

The kozunak is crushed in shape for cakes . Then the starch is made cream according to package directions. The kozunak pour cream. The cake is left in the refrigerator until firm and when that happens

Blurring the flour in a glass of cold milk. Add froth yolks with half the sugar. Put the remaining milk to the boil, then stirring continuously, add the flour mixture. Simmer until thickened and drop

Prepare cream products. Vishnovka sugar and bring to the boil on the stove. In a suitable dish on the bottom lining cherries, top row slices kozunak, which is sprayed with vishnovkata row cream and so

Milk is boiled with sugar, vanilla , cinnamon and nutmeg. Eggs are separated and broken yolks and whites separately. Carefully add to poizstinaloto milk. Form cake smeared with plenty of butter, flush

Beat a little milk and some eggs, dip the brioche slices in the mixture and fry in heated sunflower oil.

Pudding is prepared at the direction and allow to cool, covered with plastic fitting foil, so as not to catch the crust. Stir cream snow pudding mix with the wire and it is added to the cream

Cut cover the kozunak with a sharp knife. Carving is inside of the kozunak. Preparing both the cream according to package directions, then mix them with carved interior of the kozunak equally. At the

The sugar is dissolved in the milk, add the beaten eggs and vanilla . The kozunak cut into small pieces and added to the mixture. Make a caramel and flush cake pan. Pour the mixture. Bake in a water

Heat the oven to 220 C. The last 6 product is broken down to a smooth mixture. Brioche slices are arranged on a tray with baking paper without touching, ranking raspberries on them and showered with

On the underside of the kozunak cut cap. The kozunak carving and filled with ice cream mixed with dried fruits, nuts and wish with crumbs from sinking. So filled kozunak closes with lid, wrap with

At the bottom of a baking dish and pour the caramelized 1 pm .ch. sugar. By postegne on it are arranged drained fruit compote. On them, sprinkle chopped walnuts. Sorting brioche slices. Make a topping

From the kozunak cut cover and interior carving, leaving all sides 2 cm thick. The interior is sprayed lightly cooked syrup. To prepare the cream flour suspended in a little cold milk was added to the

Fruits of the compote cook 10 minutes in sugar syrup (made from sugar and 1 cup water). The kozunak cut into slices and sprinkle with powdered sugar. Bake in hot oven on both sides, then ordered in a

The kozunak is broken into small pieces - can be milled with a food processor. Crumbs are placed in a bowl. Add shattered with sugar and vanilla cream, melted chocolate, ground walnuts and a little