Recepies // Topchoko
Date: 15.12.2013.

Big cake 10 slices

Making: 10 pieces whole Lane biscuit should be soaked into sour-cherry juice, and put them onto the salver. Downer dollop: 150gr grounded biscuit + 75ml Yoghurt Plus + 1spoon powdered sugar. Stir it, till it is enough thick. Fill it onto the biscuit. Take sour-cherry onto the dollop (20-30 pc.). Fill it with Top Toppping forest fruit. Upper dollop: 150gr grounded biscuit + 75ml Yoghurt Plus + 1 spoon Sorbetto Tangerine + sour-cherry juice . Stir it till it isn't enough creamy. Form it rectangular with a knife. Cover the whole cake with cream. Decorate it with sour-cherries, and Top Topping forest fruit.
Put it into the fridge.



Date: 15.12.2013.

Big cake with 10 slices

Making: 10 pieces whole Lane biscuit should be soaked into Coffee & Ginseng. Place these biscuits onto a salver. This will be the bottom of the Tiramisu. The other biscuits should stay soaked in the coffee. Down dollop: 150gr grounded biscuit + 1,5 portion Black & Coffee hot chocolate + 1 spoon powdered sugar + Coffee & Ginseng, then stir it, till it isn't thick enough. Fill the dollop into the cake shape. Put onto this the remaining biscuits. Fill this all with half portion hot chocolate (The cake have to grow cold before filling the hot chocolate). Upper dollop: 150gr grounded Lane biscuit + 250 ml mascarpone + 2 spoon powdered sugar. Stir it quickly, and fill quickly it into the cake-shape.   Fill the remaining (50 ml) mascarpone onto the all. Sprinkle the top of the cake with fresh grounded coffee. Put it into the fridge.

It may served with mascarpone or white hot chocolate.



Date: 15.12.2013.

Bajadera (white) dessert (with white or white-kiss hot chocolate)

Making: Downer dollop: 5 portions of hot chocolate + 400 gr grounded Lane biscuit  + 75 gr powdered sugar + little milk. Stir it, till it is enough thick. Upper dollop: 5portions of hot chocolate + 150gr coco filing + 75gr powdered sugar, stir it till it isn't enough creamy. Flush it onto the downer dollop, form it, and put it into fridge.



Date: 15.12.2013.

Small cake with 9 slices

Making: 18 pieces biscuit should be broken to 1/4-3/4 rate. Broke the smaller ones to smaller pieces, and put them into the cake shape.

Down dollop: 2,5 portion hot chocolate (classic/hazelnut/amaretto) + 150 gr ground Lane biscuit + 1 spoon powdered sugar + a little milk, then stir it, till it isn't thick enough. Put the half of the rum flavour into the dollop. Fill the dollop into the cake shape. Put the Lane biscuit around the dollop. Make 1,5 portion hot chocolate, add the other half of the rum flavour into the chocolate, than stream the half of it onto the down dollop. Upper dollop: 150 gr grounded Lane biscuit + 1 spoon powdered sugar + 3 spoons of raisin + 1 dl milk. Stir it, but it doesn't have to be so thick like the downer dollop. Put this also to the shape cake. Stream the remaining hot chocolate onto the cake. Take it into the fridge!



Date: 15.12.2013.

Small cake with 9 slices

Making: 18 pieces biscuit should be broken to 1/4-3/4 rate. Broke the smaller ones to smaller pieces, and put them into the cake shape.

Down dollop: 1,5 portion hot chocolate (classic/hazelnut/amaretto) + 150gr ground Lane biscuit + 1spoon powdered sugar + a little milk, then stir it, till it isn't thick enough. Put the half of the rum flavour into the dollop. Fill the dollop into the cake shape. Put the Lane biscuit around the dollop. Make 0,5 portion hot chocolate, add the other half of the rum flavour into the chocolate, than stream the half of it onto the down dollop. Upper dollop: 150gr grounded Lane biscuit + 1 spoon powdered sugar + 3 spoons of raisin + 1dl milk +125gr maroon puree. Stir it, but it doesn't have to be so thick like the downer dollop. Put this also to the shape cake. Stream the remaining hot chocolate onto the cake. Decorate the  cake with 125 gr maroon puree. Take it into the fridge!