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Chocolate cupcakes - the perfect solution what to suggest to tea or coffee to your guests.

For cooking you'll need the following ingredients:

Dough:

• Flour - 200-250g

• Eggs - 2 pcs.

• Baking powder - 1 packet

• Brown Cane Sugar "Demerara" TM "ATA" - 150g

• Butter or margarine - 150g

• Cocoa - 5 tbsp

• Milk - 100 ml

Cream:

• Sour cream 20% - 5 tbsp

• Cocoa - 4 tbsp

• Brown Cane Sugar "Demerara" TM "ATA" - 150g

• Butter - 1 tbsp

Preparation of dough:

Mix butter, cocoa, sugar and milk in the pan. Bring to a boil, stirring constantly, then remove from heat, let cool.

Add eggs to the cooled mass and mix. Then add flour, baking powder and knead not stiff dough.

Baking:

Grease cupcake molds with butter, fill 2/3 and put to bake in a preheated oven to 180 °C for 20-25 min.

Preparation of cream:

Mix sour cream, cocoa, sugar, butter in a pan, bring to a boil, stirring constantly, let cool.

Lay chilled cream on the cooled cupcakes and decorate to your taste with grated almonds, confectionery sprinkles, etc.

How to make "Mojito" at home? It is not difficult to prepare soft "Mojito" at home. For its preparation you need lime, mint, brown cane sugar "Demerara" and "Sprite". It is a wonderful and refreshing drink. Suitable for both children and adults.

Ingredients:

• Lime - 6 pcs.

• Mint - 80 gr

• Brown cane sugar "Demerara" TM "ATA" – 50 gr

• "Sprite" - 1500 ml

• Ice

Method of preparation:

1. To wash a lime and cut it on 6-8 wedge.

2. Separate the leaves of washed mint from the sprigs.

3. Put a mint to a chilled jug, crush up with pounder till appearance of bright mint flavour.

4. We add the lobules of lime and also mash till appearance of juice.

5. Add brown sugar which gives «Mojito» a faint tincture of caramel to a jug with a mint and lime.

6. We add the ground up ice, carefully mix it with a spoon, trying to take ingredients from the bottom of the jug.

7. We top up all mixture with a cold «Sprite» and decorate it with the sprig of mint.

Sugar cookies for children - light and tasty tea biscuits. As everything is easy to prepare it is possible to attract children to cooking process. Sugar cookies has a nice golden-brown color, which is given to the baking by aromatic cane sugar TM "ATA".

Ingredients:

• 150 g butter;

• 60 g brown cane sugar "Demerara" TM "ATA";

• powdered sugar TM "ATA";

• 150 g flour.

Preparation method:

1.In a bowl beat the softened butter with a sugar to the state of cream.

2.Add a flour and well mix. Cover the dough with cling film and put it for 20 minutes in a fridge.

3.Put the dough on the surface sprinkled with flour and roll to 1sm.

4.Heat up an oven to 190 degrees.

5.Cut out hearts and stars forms, transfer it on a roasting pan and send to the oven.

6.Bake to readiness for 15-20 minutes and until it obtains golden color.

7.Sprinkle ready cookies with the powdered sugar or brown cane sugar.

"Charlotte" - is extremely delicate and tasty apple pie, which can be cooked quickly and easily.

For the dough you will need flour, eggs and sugar. For the filling - apples and cinnamon (to taste).

Important! For "Charlotte" to be bold you need to beat eggs carefully until stable foam.

Ingredients:

• Flour - 200g

• White sugar - 200g

• Eggs - 5p.

• Vanilla sugar TM "ATA" - 1 packet

• Brown cane sugar "Demerara" TM "ATA" - 50g

• Apples - 500g

• Cinnamon

• Powdered sugar TM "ATA"

Dough:

Beat eggs, gradually adding sugar until forming a stable foam. To get a stable foam add a pinch of salt. Then add a packet of vanilla sugar TM "ATA." Gently stiring add flour into a creamed mixture. Stir until smooth.

Filling:

Wash and clean apples, delete a core, cut on thin lobules. For giving an inimitable aroma to your pie, mix up prepared apples with brown cane sugar «Demerara» TM «ATA» and pinch of cinnamon.

Filling is ready.

Baking:

Form for baking smear with butter, pour out on a bottom a bit of dough, then lay out the half of filling. We pour out the remaining amount of dough and lay out the second half of apples from above. In preheated to 180°C oven put it on for baking for about 40 – 60 minutes, depending on the size of form. It is important! Don’t open oven during the baking. Give the prepared pie to get cold and from above sprinkle with powdered sugar TM «ATA».

Meringues - beloved childhood delicate desserts.

You will need the egg whites, citric acid, vanilla sugar and powdered sugar for cooking.

Ingredients:

• Egg whites - 4 pcs.

• Powdered sugar TM "ATA" - 225gr

• Vanilla sugar TM "ATA" - 1 packet

• Citric acid TM "ATA" - ¼ tsp

• Almond or berries - for decoration

Important!

Capacity for whipping egg whites and beaters must be absolutely clean and free of grease and water drops!

Egg whites must be carefully separated from the yolks and well cooled.

Preparation:

Put the egg whites in a large clean bowl. Start beating with an electric mixer, slowly at first, then when the mixture begins to bubble gradually increase the speed. Continue beating up until the whites form a hard mixture (when you remove the beater, white peaks that don’t fall immediately follow it).

Add powdered sugar while continuously beating up, then add vanilla sugar and citric acid at the end. Meringue should be substantial, smooth and shiny.

Baking:

Put a parchment paper on a baking sheet. Share meringue using a pastry bag.

Preheat oven to 110 ° C.

Bake until readiness and slight creamy color, about 2 hours. Then turn off the oven. Do not remove the meringues from the oven until cool.

You can decorate with a butter cream or whipped cream, berries or sprinkle with grated almonds.

"Panna Cotta" with cherry jelly - it's an excellent dessert, very simple, extremely delicate and flavory. For cooking you can use any berry you prefer or that you have. You will get about 6 portion from these ingredients.

Ingredients:

"Panna Cotta":

• 33-35% Cream - 500 ml

• Powdered sugar TM "ATA" - 100 g

• Vanilla sugar TM "ATA" - 1 packet

• Gelatin TM "ATA" – 10 g

Jelly:

• Cherries (can be frozen) - 300 g

• Powdered sugar TM "ATA" – 50 g

• Gelatin TM "ATA" – 10 g

Method of preparation:

1. For "Panna Cotta": pour gelatin with 100 ml of water and leave for 15 minutes.

2. Stir the cream with the powdered sugar, add the vanilla sugar and put on fire. Bring to a boil, stirring constantly (do not boil).

3. Add gelatin, stir well and remove from heat. Cool and pour into ice-cream bowls, put to a refrigerator until fully set (about 3-5 hours).

4. To prepare jelly: pour gelatin with 100 ml of water and leave for 15 minutes.

5. Pour cherries with water (250 ml). Add powdered sugar and put on fire, bring to a boil, boil for 5-7 minutes. Strain. Add gelatin to the hot broth, stir until dissolution. Cool.

6. Pour jelly into frozen cream. Put in refrigerator until fully set (about 3-4 hours).

Cream puffs or eclairs - choux pastry cakes with cream. This is one of the most popular types of cakes. It is quite easy to bake eclairs. Are you ready to do it?

Ingredients:

For eclairs:

• 8 eggs

• 1 cup flour

• 1 cup water

• 100 g of butter,

• 1/2 tsp salt

• 50 g of TM "ATA" powdered sugar

For cream:

• 500 g of dairy cream (30% -33%)

• 50 g of TM "ATA" powdered sugar

• 5 g of TM "ATA" vanilla sugar

Directions:

1.Boil a glass of water. Pour into a bowl, add salt, powdered sugar, butter and put in a water bath. When the butter melt, add flour and mix well.

2.Let the mixture cool. Gently mix, adding eggs one at a time.

3.With confectionery bag put the dough on a baking sheet with greaseproof paper on it.

4.Bake 15 minutes at a temperature of 200°C degrees, then reduce heat to 170°C degrees and bake for 10 to 15 minutes more until golden brown.

While eclairs are in an oven, there is time to do cream. The good thing in cream that it is practically impossible to spoil. For its preparation we need: dairy cream, powdered sugar and vanilla sugar.

5.Mix up powdered sugar with vanilla sugar. Cool completely creams. Beat the cream with an electric mixer, start with little turns and gradually increasing speed. In the middle of beating we add small portions of mixture of powdered sugar with vanilla sugar. As soon as creams will fluff to the soft peaks and will begin to hold a form we take off the turns of mixer and stop to beat.

6.Give eclairs to get cool and fill them using pastry tube with prepared cream. Decorate with chocolate and powdered sugar.