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Childhood Memories - "Capitalist" Frogs

Childhood Memories -

That we are still in the memory of our (some) communist childhood. Frogs. What times! In recent years we buy them for five lei. Money that I collected quite hard from the "parental allowance" and that's because in antique shops, "All the canvases up" cost 3.75 lei, the volume. And there were three volumes !!!. My mother always scolded me for buying the ungrateful cake that was talked about at the fair as if it was made from rotten scraps collected from other cakes. But cakes were so rare, and I was so greedy. So between his mother's "sermon" and the tempting green sweetness, the frog always wins, with all its more or less illusory sins.

What would it be like to save the memory of the frog blasphemy? What if we ennobled her given the fact that the green veteran is still so current in all the confectionery shop windows? It would deserve a medal and a rebranding. Maybe I forgot about it too much, but what you see also came out. Good appetite :)

  • For the brown side
  • 400 gr Savoiardi biscuits
  • 150 gr sugar
  • 200 ml water
  • 80 gr butter
  • 3 tablespoons cocoa tip
  • For the white part
  • 250 gr milk powder
  • 100 gr butter
  • 100 gr coconut
  • 100 gr powdered sugar
  • 50 gr hazelnuts

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Childhood memories - "Capitalist" frogs:


  • from sugar, water and cocoa make a syrup that you boil over low heat until it thickens; when it has thickened, take the pan aside and put the butter and stir until it melts;

  • add the cocoa composition over the finely crushed Savoiardi biscuits and mix until it becomes a homogeneous paste;

  • melt the butter for the white composition and mix the powdered milk with coconut and powdered sugar then in this composition, add the melted and cooled butter; knead until a suitable soft dough comes out;

  • make balls from the white composition and put a hazelnut in their center, then coat the white ball with a layer of cocoa composition;

  • roll the cakes through coconut and leave in the fridge for 15 minutes

Tips sites

1

for a more intense taste, add 1-2 tablespoons of wine or whiskey liqueur to the white composition;

2

instead of hazelnut you can put a sour cherry or candied fruit, and the taste will be more exotic;

3

to coat the white candies in the cocoa composition, take a spoon soaked in cold water from the composition and spread it on the palm in the form of a circle with a thickness of 0.5 mm; place the white ball in the middle and fold, then round;

4

work with wet hands in cold water, otherwise the compositions stick to the palms