Vanilla Cracker Cake - No Bake

Ingredients:

1 big box Jello Vanilla Instant Pudding
2 cups of milk
7 dl / 3 cups heavy cream
1 vanilla bean
1 package Whipping Cream Fixer (optional)
3 teaspoon powdered sugar
1 box of Honey Made Graham Cracker
3 dl / 1,5 cup heavy cream
1,5 cup dark chocolate

Mix the instant pudding with the milk and put into the fridge to chill. Put the 3 cups heavy cream to a pot, cut the vanilla into half, scratch the seeds and put to the cream with the bean. Boil and let set to cool down. When it's lukewarm I put into the freezer for about 30 minutes to cool down fully. Remove the bean.
Pour into the stand mixer and beat. When starts to thicken put the whip cream fixer (optional) and the pudding into the mixture and beat slower when it's fully mixed. 
I put one layer cracker into an 8 x 12 inch pan and layer with the cream. The last layer will be cracker. I had 6 layer cracker and 5 layer cream.
Put into the fridge for chill. 

Now I make the ganache. Boil the 1.5 cup cream and pour into the chocolate. Mix well and let cool down for 10-15 minutes. When it's thicker pour into the cake and spread it. Put to the fridge for minimum 2-3 hours. It's little bit hard to cut because very tender but amazingly delicious.

Please enjoy!!! :)

Rum-Chocolate Biscuit 'Cake'

Ingredients:

2 package Wellmade King Size tea biscuit (I buy in Polish Market, you can use any other type!!)
2 small boxes Jello Cook&Serve Chocolate Pudding
1/3 cup coffee (I boil the 1/3 cup water and add 1 teaspoon instant Nescafe; you can use espresso coffee too)
1 pinch ground cinnamon
2 tablespoon cocoa powder
4 tablespoon sugar
2 teaspoon Rum Extract
2 cup milk
2 stick unsalted butter (cubes)

I pour the puddings, the cocoa powder, the cinnamon, the sugar, the coffee and the milk into a pot and boil them. Stay next to the mixture and stir continuously! It will be a very thick cream! Turn the heat and add the butter cubes and the rum extract and stir until the butter melted! You need to work with the hot cream so very carefully!!!!!!

I put parchment paper into the tray (easier to cut the cake and the tray will be clean). 
The base step I spread the biscuit with the cream and I built a tower. When I stick about 10-15 biscuit a turn into the side as a domino (easier to stay in the tray) and now stick the next biscuit into the last. We can make 2 stripe of cake
from the 2 package of biscuits. Always I cover with plastic wrap because I don't like when dry. Leave in the fridge for one night. We cut diagonal slices. 

Please Enjoy!

When you have questions please write me e-mail (horvathribarenata@gmail.com / renigergo0517@gmail.com) 

or write me on Facebook (Renata Horvath-Riba)!

Plum dumpling

Ingredients to the dough:

4 cup cooked and crushed potato (cooled)
approx. 2 cup flour
1 pinch of salt
1 whole egg

2-3 red plum (when it's big cut in 8 pieces)

8 tablespoon sugar
2 teaspoon ground cinnamon

500 gr original bread crumbs
2 tablespoon vegetable oil


Cooked the potato with skin, peel, crush and set a side to cool down. (I put into the fridge for 1 night.) I pour the 2 tablespoon oil and the bread crumbs into a nonstick pan and fry when the crumbs turn into golden brown. I made the dough in my Kitchen Aid Stand Mixer, I put the potato, the salt and the egg into the mixer and I add the flour in small portions when the dough don't stick into the bowl or your hand. Put 3 liter water with a pinch of salt to boil.
Set a side and wash the plums, cut into 8 pieces (when you have small plums cut into half). 
Mix the sugar with the cinnamon.
Roll the dough about 0.2 inch ( approx 3.5 - 4 inc squares ) and cut into 8 pieces. Put the plums into the middle and sprinkle with half tablespoon cinnamon-sugar mixture. Pinch together the sides and roll a ball. When the water boiling put 5 dumpling. The balls will be come to the top of the water, I wait 1 more minute and I put into the crumb and rolled them. Put them in a large bowl. When you have left-over sugar you can sprinkle the top.

Please Enjoy!!!! :)