Boem tortica :)

Taken from my mom, and she took over from Merala :) crunchy, generous, full of walnuts, almonds, chocolate, creamy and beautiful - Bohemian cake :)

Preparation steps

Stir the ingredients for the crust in the order indicated, pour into a baking tray lined with baking paper. Bake 3 crusts at about 200C.
In 200 ml of milk, cook 15 egg yolks, 250 g of powdered sugar (I reduced the amount of sugar to about 100 g, because it will also be in margarine) and 3 tablespoons of flour. Separately whisk the margarine with 200g of powdered sugar and mix with the cooled filling.
Divide the mass into two parts and add 200g of ground almonds to the 1st part, and 100g of melted chocolate to the other.
1st crust, yellow filling, black filling, 2nd crust, yellow filling, black filling ... sprinkle with walnuts.

chocolate cake

A beautiful chocolate cake will go well with fruit desserts, such as a scoop of ice cream, cream, pudding, topping…

Cocoa slices with plum jam

A simple and quick dessert for biscuit lovers. A special touch is given by the coating of plum jam.

Energy chocolate

You will get the necessary energy for learning, playing and free activities with an energy drink full of interesting flavors.

Fine cake with currants

Get ready for a pleasant sharp surprise! Crispy almond and egg white peels frame layers of light cream and currants. A teaspoon or two of bitter liqueur gives just that little special touch, which is why this cake is exceptional!

Ice pudding cake

Pudding used to be a favorite stand-alone dessert, and today it is part of the cream, as in this cake, which, thanks to various products, we can really prepare quickly and easily.

Imam bayildi (stuffed eggplant)

The story goes that the original name of this Turkish dish says that the Imam fainted. Surely the eggplants prepared this way were so delicious to him.

Parfait tortillas with raspberries

Small bites of a dessert you can only wish for on hot summer days with a note of liqueur in the base is a taste you surely deserve.

Soparnik

The old dish soparnik dates back to the time before the Turks, and they perfected it in Dalmatian Poljice. It was originally prepared on round wooden boards and baked on a chimney, but this recipe is adapted for preparation in the oven.

Rosa Cooking