Materials;

• 150 grams of margarine or unsalted butter
• 1 egg
• 1 cup of powdered sugar
• 1 vanilla
• 2 teaspoons (wipe) baking powder
• 1 teaspoon vinegar
• 2 tablespoons of water
• 3 cups flour
• 2 cups of cherry
• 1 cup powdered sugar
• 2 tablespoons of starch

How is it done?

Let’s take the cherries and powdered sugar from the seeds and cook them until they boil. After boiling, let’s add the starch that we opened with a little water and cook until it reaches a consistency. Let’s leave the cooked stuffing to cool. Put the remaining ingredients, except flour, into a kneading bowl and mix. Let’s add flour in a controlled manner, increase the amount and knead if necessary. Then divide the dough into two parts and let it rest in the cupboard for half an hour. (one of the pieces should be the size of an orange) Let’s roll out the big piece of dough between two wax paper, the size of a tart mold or borcam. Place the dough in the oiled mold so that it is not too thick. Then, let’s make holes in the dough with the help of a fork. (Including the edges) Let’s pour our inner mortar into the mold and spread it thoroughly. Then, let’s open the dough we separated between the greaseproof paper and cut it into strips. Let’s place the strips we cut on our pie like a cage. Let’s cook it in a 180 degrees preheated oven, without fan, until the top is lightly browned. After it cools, let’s take it out of the tart mold and garnish with powdered sugar. Bon Appetit.

Materials;

• 250 g milk chocolate
• 250 g white chocolate
• 3 glasses of cream
• 2 tablespoons of powdered gelatin
• That

For the base;

• 250 g dark chocolate
• 150 ml cream
• 100 ~ 150 g cake

Preparation of three chocolate cream cake;

For the bottom, heat the cream in the saucepan and add the chopped chocolate and mix until it melts. Add the powdered cake in the robot. After resting the mixture for 10 minutes, spread it on a clamp cake mold or portioned circles with an oiled paper on its base. Put it in the deep freezer and let it cool. Put half the gelatin in a small bowl, sprinkle 2-3 tablespoons of water on it and let it sit. Heat 1 cup of cream and add the milk chocolate and mix until it melts. Add the gelatin you have prepared and mix. Spread the mixture on the base of the mold and leave it in the freezer for 1 hour. Prepare the white chocolate in the same way and spread it over the milk chocolate and keep it in the deep freezer for 1 more hour. Serve by removing the cake from the mold and decorating it with grated chocolate and mint leaves.