Mix everything, add the beaten egg whites last, and pour the dough on a greased small baking sheet sprinkled with flour. Bake for about 30 minutes. After cooling, add cream and icing. Store in a cool place.
Crush the cookies and mix with ground almonds and melted butter. Place all in a parchment paper lined cake form and bake for about cca 10 minutes at 390* F.
Let it cool.
Mix 2 ricotta cheeses, mascarpone, vanilla sugar, lemon zest and spread the mixture on the layer of baked cookies. Push in berries of your choice. Add a layer of melted chocolate. (In a water bath melt chocolate with a bit of butter.)
Pour heavy cream into the saucepan and heat it slightly. Add chocolate pieces, a pinch of salt and mix thoroughly with a whisk until the chocolate completely melts.
Put Farmer cheese and honey in a blender, pour in the chocolate mixture and mix thoroughly.
Pour Termix into cups and let it cool in the fridge for at least an hour before serving.
Mix sugar, whole eggs and oil. Add flour, baking powder, carrots, pineapple and about one tablespoon of pineapple juice. Mix well. Bake in a greased baking dish sprinkled with flour at 350° F for about 30 to 45 minutes.
Mix sugar, nuts and banana. Add ricotta, coconut and the remaining ingredients until a firmer mass is formed. Place it in the freezer for a while, so it is easier to shape the balls. Put the almonds in chocolate (or raisins) inside the ball of dough and wrap it in cocoa. The treats can be served immediately.
Put the oats in a bowl, pour in the chocolate coconut milk, stir and leave in the fridge overnight.
The next day, divide the soaked oats into three bowls, add a sliced banana to each, garnish with dried coconut, raspberries and add honey.
Mix soft butter with sugar and egg yolks until foamy. Mix the flour with the baking powder and gradually pour it into the butter mixture. Add grated marzipan, chopped chocolate, chopped nuts and finally mix in the whipped egg whites with salt. Pour the dough into a greased baking pan sprinkled with ground coconut and bake in a preheated oven at 350 ° F for about an hour.
Mix coconut and the sweetened condensed milk. Shape the coconut dough into small bars. Place them in the freezer for about 15 minutes. Dissolve the milk chocolate in a water bath and dunk the bars in it.
Mix the dough in a large bowl.
Using a small spoon, scoop the dough and toss the donuts into the cooking oil and fry until golden on both sides.
Wrap the still warm donuts in powdered sugar mixed with vanilla sugar.