First prepare the cream on the cake by separating whites from the yolks of eggs in separate bowls. To add the yolks whole cup of sugar and whipping low mixer (maybe in a blender), sugar should be

Biscuits dough is ground finely and add a little soft butter (2 slices = 2 tablespoons). Kneaded and placed in a tray - 20 cm diameter, is pressed by hand (if the butter is little can be added). For

Pumpkin Peel, cut and boiled in sugar water. Blend on puree. Take a tray can be unlocked with a diameter of 24-26 cm. At the bottom of the tray is divided biscuits that were sprayed with milk or sugar

Mix yogurt, powdered sugar and pre-separated and passion fruit compote, beating until a homogeneous mixture. Inter- mittent submersion each biscuit in the juice of the compote and redim in a baking

Carpeted with a lightly oiled baking paper form with movable walls and a diameter of 20-22 cm. Chop biscuits for the base of fine crumbs and mix them with pieces of butter, forming the base fingers

Biscuits are broken into large pieces and flooded with chilled milk. From the butter, powdered sugar and cocoa cream is made with the ingredients were stirred to obtain a homogeneous mixture. Biscuits

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)

In mixer Beat well condensed milk, gradually add the cream, the feta cheese and finally lemon juice. Shape with loose bottom - 26 cm diameter - molds and trampled with a spoon, an even layer, pre

We prepare the base. Digest cookies, mix them with the melted margarine in the microwave. After a homogeneous mixture, cover the bottom of the container to press very well. Prepare the cream. Stir

In the bowl put apples, sugar and water and sauté until translucent, displaced from heat and add cream , mix well. In a baking dish (24-28 cm in diameter) or bowl (24-28 cm in diameter) or deep

Fruit cream: two bananas, pineapples and juice from canned pureed. Add orange liqueur and confused. Gelatin is poured in about 100 ml cold water and allowed to swell. Then pour 300 ml boiling water to

For the base: Grind the biscuits into small crumbs and add the melted butter. Stir well to moisten. Transfer the cake in the form of a drop-down bed (my diameter 23 cm) or insert an adjustable ring in

Biscuits crush powder. Then mix with preheated margarines stirring the mixture to obtain a dough. Dough spread as base of cake in the pan with a diameter of about 30 cm. Melting chocolate in a water

Four egg yolks with powdered sugar and soft butter (dab and melted) was stirred with a mixer, was gradually added at least mascarpone and stirred to obtain a homogeneous mixture. Separately, mix the

The butter melts slightly in the microwave (or low heat ), to this was added powdered sugar and stirred to give a fluffy. Stirring continuously, add the apples, peeled and grated crackers, broken into