Project Report On Start A New Business

A cake with raspberries for a restorer of crystals

Today is the fifth of your birthday that we spend together.
When I met you I had two kids, a dog, a life apart from a heart full of pain and injury.

Crisalli I was broken into millions of fragments that you have gathered and put together slowly, with patience, as a skilled restorer of crystals.

We always blamed the case, the fate that would meet from us because if we had followed other paths, neither of them was at that moment, in that instant when I looked at you and you have you looked at me.

I've got a red suitcase, travel, and discover the world together with you and two wings to fly free. I've given back my being myself, I had lost and forgotten.

And then life has given us a gift, a flight of storks, a lullaby to sing, we continued to laugh and play. The crystal

you rebuilt shines the light of your love today, casting a rainbow of peace.

Thanks, love.

Frederic je t'aime, bon anniversaire.

And this is his birthday cake: a near-raspberry cheesecake

Ingredients for a cake of 23 cm
120 grams of flour
4 large eggs 120 g

sugar 1 teaspoon baking powder
1 / 2 teaspoon baking soda
the grated rind of one lemon

for cream: 180 g
white chocolate
180 g mascaropone
60 grams of sugar
100 ml of water or juice
2 sheets of gelatin
400 ml of whipping cream for topping

:
450 g frozen raspberries pureed coarse , sgoccciolati
120 ml of the juice drained raspberries
60 grams of sugar
1 teaspoon gelatin powder

Preheat oven to 180 ° einfarinare butter and a cake mold of 23 cm. Beat the egg whites until stiff and add the yolks to obtain a preparation very dense. Stir in remaining ingredients and cook gently for about 20 minutes.

Melt white chocolate in a double boiler and let cool. Separately, mount the mascarpone with the sugar until creamy consitent from the buttercream (butter cream) and then aggungerci white chocolate melted. Warm up to a light boil water or fruit juice and add gelatin and remove it until it is completely dissolved, allow to cool for about thirty minutes and then add the mascarpone cream. Whip cream and gently incorpaorarla cream.

Mix the juice of raspberries and sugar in a saucepan and heat it over low heat to dissolve sugar, add gelatin and mix until it fully incorporate and allow to cool.

Put the base of cake pan in a zip-close and pour over the mascarpone cream and level well with a spatula. Then put the mashed raspberries and then the prepro gelatin, for spreading it over the entire surface. Refrigerate for at least 6 hours.

Open the hinge and gently lift it slowly. Pass the cake to a serving dish and garnish with lemon peel.

Just opened la cerniera, un filo di sole è entrato in cucina