For the cream: Beat the first cream snow. In the court in a water bath on the stove, melt the butter with crushed white chocolate and stir until homogeneous. Once cool, add to sour cream (gradually)

Cream is heated and it dissolves the chocolate. Add hazelnut mousse and mix until uniform. Allow to cool (possibly in a refrigerator) for several hours or all day. Cold hazelnut cream mix with a mixer

The butter, sugar, milk, cocoa and vanilla are mixed and placed on the stove. This mixture was boiled 5 minutes while stirring, then allowed to cool. Attention is 1/3 of the mixture into a glass

Biscuits are broken into pieces and showered with warm, unsweetened milk. Break the chocolate together with the butter melt in a water bath. Gradually added to the warm (non-fragmented) cream. Stirred

For the bases: Beat eggs with sugar until fluffy cream. Gradually add the oil, yogurt and finally the flour mixed with baking powder and vanilla. The mixture is divided into 3 parts, each poured onto

The oven is heated to 180C degrees (160C degrees oven fan). Grease the tin lightly with sunflower oil / sprayed. If you use baking paper, place the bottom of the tray. The butter, sugar and vanilla

Selects ripe plums. Wash, cut to quarters, stones removed. In a Teflon pan with a diameter of 24 cm put 5 tbsp sugar peak, plums, 2-3 tbsp water and put on the stove. Boil until consistency of jam

In cream put the broken chocolate. Preheat the stove and stirring constantly to melt the chocolate. Then cooled and put in the refrigerator to complete cooling. soaked gelatine in a little cold water

Products for the base beat with a mixer in order of their enrollment to give a cake dough. Put it in a greased baking pan 25 cm and bake about 30 minutes at 180C. Once cooled down pour the sugar syrup

Heat the oven to 180C. Separate the yolks from egg whites and sugar are broken down into a tight snow . To it, stirring slowly, add the juice and grated peel of the orange, then one by one the yolks

Mix the cream and milk and put them on the stove. Add the white chocolate and stir until melted. Cuajada dissolve packet in the milk and add to the milk mixture (if using gelatin is first prepared

Heated the cream, being careful not to boil. Put the chocolate, broken into pieces and stir until completely melted and * disappearance * in cream. Leave to cool and then put in the fridge. Stir sour

Preparation of the base: Biscuits were ground in a blender, and thereto was added the butter (at room temperature). It is well kneaded. Spread the mixture on the bottom of a baking dish with a

Mix the egg whites until they become snow. Then gradually start adding 180 g of sugar, ground almonds and flour. Bake the dough to 180C, divide by two and leave to cool. For the cream: Melt the

Soil cream: milk spend 200 ml for dissolving pudding remaining 600 ml milk is put to boil. Beat egg yolks with sugar added the flour, pudding and produce milk. In hot milk pouring stream mixture