Add all ingredients, except honey, to the bowl and mix well. Cover the bowl and leave it in the fridge for 5 hours so that all the ingredients leave their juices and get together.
Transfer the ingredients into the blender and mash until completely smooth and creamy structure is obtained. Add honey gradually until it is sweetend.
Serve chilled. As desired, you can decorate with fruit.
Mix flour, sugar, walnuts, baking powder, 6 tablespoons of Polimark table margarine, mineral water and knead a smooth dough.
In the lubricated mold separately bake two cake crusts, in the oven at 180⁰C for about 20 minutes.
Cook Polimark soy drink Vanilla, add powdered sugar, pudding and vanilla sugar and mix until it begins to thicken.
Cool the cream, then mix 230g Polimark table margarine whipped with powdered sugar and ground walnuts.
Fill the cake, cover entirely with the rest of the cream completely, decorate with halved nuts and cool for a few hours.
Filling
Mix the egg whites with sugar and add grounded walnuts and biscuits. From the mixture, bake 4 crusts on 200°C, 20-25 min. In the heated milk add the egg yolks mixed with sugar, and the cook the yellow filling. In the warm filling add the melted gelatin and mix it well. Mix the Polimark Whipped Cream with sugar, separate one quarter for covering the cake. Separate the filling on 3 parts. One part put aside, in the second add raspberry’s, and in the third add some melted chocolate. On the crust add the chocolate filling, cover it with another crust and add the yellow filling, and add the last crust with the raspberry’s and crust. Cover the cake with Polimark’s Whipped Cream.
For 4 people
Whisk the egg yolks on steam until they get foamy. Add the water and black chocolate and mix them until the chocolate melts. Remove it from the stove and add some mixed Polimark Whipped Cream and rum, mix it and pour it glasses. Decorate it with some grated chocolate. Serve when cold.
Stretch the unfrozen pastry on a floured flat surface so it’s thin and you should get 12 stripes. The mold for the rolls cover with Polimark Margarine and on each mold roll 1 stripe. Lay the finished rolls on a baking tray covered with baking paper. With scrambled eggs, coat the rolls and bake them for 20 minutes on 200°C. When the rolls are done, set them aside to cool.
Soak the gelatin in cold water for 10 minutes. Boil some milk in a separate pan. Mix the pudding and starch with 100ml of milk. In a bowl, whisk egg yolks, sugar and vanilla sugar. In the egg yolk mix add the mix with pudding and starch, stir well. Heat 400ml of milk and heat it until it boils. When the milk starts to boil, remove it from the stove and add the previously mixed yolks while siring the mix nonstop. Return the mixture on mild temperature and mix it until it boils. When it boils, remove it from the stove and add gelatin and stir until the it melts. Let the cream cool and mix it with Polimark Whipped Cream. Cool the cream in the fridge and then fill the rolls.
