Recipes with Pie bottoms

Copipardi pie

Whip piskefløden to whipped cream. Save 8-10 paragraph candies for garnish. Butter a thin layer of whipped cream on the lower bottom and got half of the rest of the matador mixed on butter a thin layer of whipped cream on the underside of the bottom and equal

Chocolate layer cake with cream puffs

Start with getting cake cream on the first cake bottom. On top of the cream admissible bananas which are already ståret into small pieces. Came the next cake bottom on. Take the bottoms of cream buns and butter them on the next layer. Finally the last cake on

Otellolagkage

Husblasen soak in cold water. Egg yolks, sugar, corn flour and milk whisked together in a saucepan. Vanillestangen split, the grains scraped out and place in egg mixture along with the rod. The cream to the boil during the whipping and be taken immediately by

Moccalagkage II

Husblasen soak in cold water and melted in the hot coffee. The coffee cools. The cream whipped stiff. Coffee, sugar, nuts and possibly. Brandy Whipped Cream in refrigerator in., for it is semi-rigid. Bottoms are summed with the cream. Garnish, if desired. with

Choco-pie

Whip ½ litre of cream, which then mix gently with brought up. (Best with a spatula) Nutella cream is distributed regularly at pie bottoms, bottom of cream buns cut from but is saved. After the cream is spread on a regular "klaskes" 6 cream puffs on top of t

Nutella-pie

Whip the cream. Flip nutella'en in cream is, a little at a time with a dejskrapper. Pour the frozen berries in a sturdy Bowl and scald them in boiling water. The wet berries blot lightly with paper towels to take some of the liquid. Hug makronerne. Adva

Nutella pie

Whip the cream. Flip nutella'en in cream is, a little at a time with a dejskrapper. Pour the frozen berries in a sturdy Bowl and scald them in boiling water. The wet berries blot lightly with paper towels to take some of the liquid. Hug makronerne. Adva

Margrethe's mango layer cake

Peel mango fruit and remove the stone. Take a piece from the garnish and cut the rest into smaller pieces, which are met in the Blender along with the sugar. Butter bottoms with 2/3 of this pure and save the rest to pull the cake with. Whip the cream into foam