Cake:
- ½ cup butter with Gostyn
- 3 egg yolks, ½ cup powdered sugar
- ½ teaspoon baking powder
- 1 tablespoon of corn flour
- 20 dkg flour
Then prepare a form for baking: baking parchment to put in shape.
Roll out the dough and put into a mold, then prick dough with a fork that is not formed during baking bubbles. Bake until golden brown.
Baking temperature of 170 - 180 ° C for a period of about 30 minutes (you must control yourself to have a crisp golden brown crust)
Kajmak fudge:
- 500 ml UHT milk with 3.2% Gostyn
- 30 grams of sugar
- 10 dkg butter Gostyn
- 2 teaspoons of coffee or cocoa
Milk and sugar simmer from time to time, stirring (when it begins to thicken stir frequently) - is ready when it begins to move away from mass-cooked dishes in which it was cooked.
Then remove from heat to put the butter, add cocoa to spin or coffee and pour the pastry quickly spread evenly over the surface and sprinkle with raisins, orange peel and colored sprinkles for cakes.
Cocoa with cocoa sweetened condensed milk cooked with Gostyn:
Then remove from heat to put the butter, add cocoa to spin or coffee and pour the pastry quickly spread evenly over the surface and sprinkle with raisins, orange peel and colored sprinkles for cakes.
Cocoa with cocoa sweetened condensed milk cooked with Gostyn:
- 1 can condensed milk 533 g of cooked cocoa
- 3 tablespoons granulated sugar
- 50 g butter
- 2 teaspoons of coffee
