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Nusspo Cocoa Hazelnut Cream with 13% hazelnut content is produced for cocoa hazelnut cream lovers. Cocoa hazelnut cream produced with a magnificent combination of high quality raw materials and 80 years old German recipe will be indispensable for your breakfast tables.
Nusspo milk cocoa hazelnut cream is produced for milk chocolate lovers. Those who are looking for a taste that has not been tasted before with the hazelnut in the milk cocoa cream will not be able to give up the milk cocoa hazelnut cream.
Nusspo Peanut Butter, which contains 82% premium quality peanuts, is a very healthy snack with its low sugar content and high protein content.
Nusspo Plain Hazelnut Paste, which contains 45% hazelnuts, offers a taste feast for hazelnut lovers with its superior quality.
Nusspo Cocoa Almond Cream is a first for almond lovers. Another cream that has not been produced in Turkey before. It has been specially developed by the Nusspo R&D team, as the effect of almonds on human health is understood a little more every day.
Nusspo Cocoa Peanut Cream, which is produced by adding cocoa to the magnificent peanut flavor, was especially produced for peanut lovers. You will love the intense aroma of peanuts and the delicious combination of Nusspo Cream.
Discover the perfect harmony of orange, hazelnut and cocoa. Nusspo orange cocoa hazelnut cream is specially designed for orange lovers. The real orange peels in the orange cream will give your palate a feast of taste.
Materials:
1 cup of granulated sugar
1 glass of water Milk
1 packet of baking powder
1 packet of vanilla
2 soup spoons of cocoa
2 cups flour
3 eggs
Half a glass of oil
Nusspo Cocoa Almond Cream
Preparation of:
Take eggs and sugar in a bowl and whisk for 6-7 minutes at the high speed of the mixer until it reaches a foamy consistency.
Add milk and oil and continue whisking.
To the prepared mixture; Add flour, baking powder, vanilla, cocoa and whisk 🥣
The mixture is poured into the mold and baked in a preheated 180 degree oven.
After drizzling Nusspo Cocoa Almond Cream on the cake, it can be served chilled in the refrigerator.
Materials:
🥜 1.5 cups of flour
🥜 ½ cup of warm water
🥜 ½ teaspoon of oil
🥜 1 tablespoon of sugar
🥜 1 packet of vanilla
🥜 300 gr Nusspo Cocoa Peanut Cream
Preparation of:
For the dough, warm water, oil, sugar, flour and vanilla are taken into the kneading bowl and mixed with a spoon to form a dough. When the dough starts to come together, it is started to be kneaded by hand. Knead the dough for 1-2 minutes until it reaches a soft but non-sticky consistency.
The dough is covered and left to rest for 20 minutes, and the rested dough is placed on a lightly floured counter. After being rolled, it is cut with a knife and divided into 16 equal parts.
The dough is rolled into meringues and the meringues are rolled out one by one with a rolling pin.
Add 1 tablespoon of Nusspo Cocoa Peanut Cream to the thinly rolled dough.
The dough is folded by holding all four sides and the ends are shriveled. After pressing lightly so that the folded ends stick, the rest of the dough is cut off with a pair of scissors✂️
Prepared desserts are placed in a 220 degree fan oven and cooked for about 6 minutes.
Materials:
🍪100 g butter at room temperature
🍪1 small teaspoon of oil
🍪1 egg
🍪 Half a cup of granulated sugar
🍪4 tablespoons of NUSPPO Caramel Biscuit Cream
🍪2 tablespoons of starch
🍪1 pack of baking powder
🍪2.5 cups of flour
Preparation of:
100 gr Butter (at room temperature) and 1 egg are broken into the mixing bowl.
Add a small teaspoon of oil.
Add half a glass of sugar.
Added ingredients are mixed.
Add 4 tablespoons of NUSPPO Caramel Biscuit Cream.
The ingredients are mixed until smooth.
Sift 2 tablespoons of starch, 1 packet of baking powder and 2 cups of flour and pour it into the bowl.
If the cookie dough continues to stick to the hand, add half a glass of flour and pour the dough until it reaches a non-sticky consistency.
The oven we set at 180 degrees is expected to heat up.
Walnut-sized balls are taken from the dough, rolled and given the desired shape.
Approximately 35-40 cookies can come out.
The cooking time is between 10-14 minutes, but we do not forget to check it.
Enjoy our baked cookies in advance.
Materials:
For Cream;
NUSPPO Caramel Biscuit Cream
1 Package Labneh (300 gr)
1 Pack of Fresh Cheese (200 gr Spreadable)
300 gr Cream (1.5 Pack)
4 eggs
4 Tablespoons of Flour
For Top Mortar;
200 g Caramel
1 Tea Glass of Cream
For Sub-Base;
Oat biscuits of any brand (2 Packs)
Preparation of:
1 Jar of NUSSPO Caramel Biscuit Cream and 300 g of cream are whipped.
Add the fresh cheese and labneh specified in the recipe and continue to whisk.
4 eggs are added to the prepared mixture and beating is continued.
Finally, 4 tablespoons of flour are added and whisked for the last time.
Subfloor Construction;
2 packets of oat biscuits are ground into powder to form the bottom base.
The mixture prepared in a preheated 190 degree oven is cooked for 25 minutes.
For Top Mortar;
Pour 200 g of caramel and 1 tea glass of cream into the pot and mix. It is slightly heated and left to cool.
After the cheesecake we cooked is cooled for 1 hour, the prepared top mortar is added on it, and it is left to rest in the cupboard.
It is made ready for the last service.
Good luck to everyone who has already tried the recipe.
