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EUROPEAN SWEET CAKES 

The development of confectionery in Europe and the United States,   requires a meeting of different technologies and structures.

The combination of cake structures with syrups and ganache, fruits and creams

or the combination of crunchy lentil dough with cake bases with creams or fruit toppings

adding nuts, dried fruits or other

unleashed the imagination of talented confectioners and took shape

very interesting recipe from SWEET BAKERY.

Below, we present national recipes of this nature in order to produce them as offered

or to inspire each other to design individual recipes, specifically for your site.

Contact the technologists and traders of ALMA LIBRE

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in this   video

full information

for "sweet on

room temperature",

packaging

and storage

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EXPECT HERE, NEW RECIPE

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CLASSIC VIENNA CHOCOLATE PIE

Very dense chocolate (cake) cake, rich in chocolate ganage.

It is available at room temperature and is usually served with a little SANTIGI.

National Viennese pastry known for its local coffee shops.

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CLASSIC AUSTRIAN SUGAR   made according to a traditional recipe. 

In the middle of a thick chocolate cake with almond perzipan,   APRICOT MARMALAD with rum.

The whole cake is covered with thick chocolate ganache CHOKOSILK.

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APPLES AUSTRIAN PERZIPAN CAKES-PIE "JOHNA GOLD"

On a crispy lens biscuit base, traditional Austrian almond cream

PERZIPAN ODENBAKE. On top, moist RICHKREAM cake and apples in JONA GOLD jelly.

Extremely successful combination, suitable  cake for breakfast or a compliment to coffee.

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ФРЕНСКА БАБА САВАРИН

 Френски сиропиран сладкиш с голяма традиция, известен във Франция от 18и век.

Голяма трайност, богат вкус, много интересно и различно „агресивно“  сиропирано тесто.

Разновидност на СТАБИЛНО ШОКОЛАДОВО КРЕМЕ като декорация,

осигурява отлична структура, визия и вкус.

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АНГЛИЙСКИ КЕЙК_ПУДИНГ

Представяме Ви един класически Английски Коледен сладкиш, с много богат и характерен вкус. Характеризира се освен с полусверична форма и с влажна, леко дъвчеща  кейкова структура, обогатена с ферсипан „Оденбейк”. Благодарение на плодовете и подправките, се получава един много характерен и неповторим вкус. При поднасяне със сладкарски крем Брюле, се отварят още повече вкусовете и се достига до по- високо ниво на наслада.

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                     АВСТРИЙСКИ СИНАМОН РОЛС / КАНЕЛЕНИ РОЛЦА

                      Много пухкаво вкусно маяно / йогурт козуначено  немско тесто, в форма  на руло

                       което включва като спирал специална термоустойчива много вкусна и ароматна

                       кремообразна канелена паста  която не изсъхва след печене

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FOREST FRUIT - Frola Pasta with Cream

The traditional Italian lentil crispy dough "PASTA FROLA" is combined with a cake

RICHKRIM confectionery cream   (baking recipe) and fruit in jelly. Extremely successful

combination suitable  sweet cake or compliment to coffee.

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LEMON LINER-CAKE CAKE

On a crispy liner biscuit base, traditional  moist RICHKREM cake combined with LEMON CREAM variety "POROS". Famous pastry in Belgium.

Varieties with other BACBEL fruits (raspberries, wild strawberries, etc.), contact ALMA LIBRE.

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SENTAS CAKE APPLES

Famous Dutch cake with JONA GOLD APPLES

distributed throughout Central Europe is a CLASSIC in European 

confectioneries and cafeterias. 

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Traditional KEZE / KÄSEKUCHEN

On a crispy liner biscuit dough, the famous German CREAM CHEESE CREAM.

Here, in addition to the classic recipe KEZE, we present Austrian  varieties

with yoghurt,   with crispy stroysel on top, with fruit in cream or on top and others.  _cc781905-5cde-3194-bb3b-136

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КЕЗЕ ЧИЙЗКЕЙК ЛИМОН-ЯГОДА. 

Немското класическо сладкарство (кезе) се среща с класическото френско сладкарство!

Върху хрупкаво линзер тесто от британско масло, поставяме етаж (4см.)  от млечен, яйчен крем сиренестабилизиран  с класическа основа за немско  КЕЗЕ (кезекухен).

Впечатляваща заливка ЖЕЛЕ-КУЛИ от пюре ягоди  и плодове от диви ягоди.

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Traditional BLENKUCHEN (KEZE variety).    

On "wet" cream cake RICHKREM, the famous German CREAM ZYRENE for baking KEZE.

Top fruits for baking type and quantity as desired.

It is usually baked in a large pan and served cut into pieces.  

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HOMEMADE AMERICAN  "CHEESEAKE"

Traditional, classic homemade cheesecake.

Traditional American wet cake RICHKRIM, homogenized with

ORIGINAL AMERICAN CHISCREAM ELEVIR AND MILK. 

We add fruit in BACBEL jelly, optional.

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ВИЕНСКА СЛАДКА ФОКАЧА с ДОЛЧЕ ВИВО

Маяно сладко тесто с френско масло 82% БАУРАЛИЯ от региона на БРЕТАНИ получава други вкусови качества   с включване на изпечени трици и зародиш (ИНФИБРА). Сладката традиционна италианска фокача с плодове става известна в Австрия като ВИЕНСКА ФОКАЧА.

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"MAYAN CREAM CAKE"   (optional with cocoa)

Different in structure and taste cake, based on yeast and very fine flours:

"Yogafain" and "confectionery flour". Fresh eggs and butter, the obligatory  ingredients for shaping the cake's homemade texture. сладкиш. 

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TRADITIONAL GREEK CARIDOPITA  

Very special FLUFFY, SOFT, SYRUPED  cake-chocolate dough,

thanks to  egg whites.

Walnuts are the main nut of the old traditional Greek homemade pastry,

the crowd.  

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AMERICAN DONAT

Classic American donuts fried in special oil SHORTENING.

For glazes, decorations and fillings, contact the traders and technologists of ALMA LIBRE

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GREEK TRADITIONAL LUKUMAS

Some call them "Greek donors".

Fried in oil (deep fryer) yeast dough, made of very fine special flours

FARINA of soft wheat and LIMNOS of durum wheat,

drenched in honey, chocolate or other ..

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GERMAN BERLINI 

Some call them "German donuts".

Oven-baked yeast dough, made of very fine special flours

YOGOFINE or BRIOSH with special fruit or praline fillings 

Here, ALMA LIBRE presents several recipes and applications from countless in Europe.

For more, contact the technologists of ALMA LIBRE. 

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FRENCH CHOCOLATE SOUFFLE.

Bake at a high temperature, so that it remains runny in the middle. Serve hot.

Old French technology for cake cakes from high quality flours and blankets

combined  with milk cream providing very high quality and stable structures.

Thick  chocolate flavor, with the effect of liquid chocolate cream in the middle.

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FRENCH WHITE CHOCOLATE SOUFFLE "WHITE LAVA"

Bake at a high temperature, so that it remains runny in the middle. Serve hot.

Old French technology for cakes made of high quality flour and WHITE couverture

combined  with milk cream providing very high quality and stable structures.

Solid  WHITE chocolate flavor, with the effect of liquid WHITE chocolate cream in the middle.

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FRENCH WHITE CHOCOLATE SOUFFLE "CARAMEL"

Bake at a high temperature, so that it remains runny in the middle. Serve hot.

Old French technology for high quality cake cakes  WHITE couverture  and CARAMEL

combined  with milk cream providing very high quality and stable structures.

Dense  WHITE chocolate-caramel taste, with the effect of liquid WHITE chocolate-caramel cream in the middle.

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