Do not lose touch with those who've then in high school, institute, went to a dance group ... True, this is rare, except that the university comrades still somehow accompany people through life.
My mom was lucky: after 20 years, she still keeps in touch with classmates, constantly communicating with those with whom she studied at the institute. Of course, occur infrequently, have all their work, work, someone has moved. But every encounter is always full of joy.
One day, as time and place, this meeting with my mother's school friend. And quite by accident, speaking with on the phone about an hour, my mother spontaneously offered to meet and walk a bit. And why not? And he took me with him, and Julia, his daughter Nastia, we broke up into pairs, hour later communicated with each other.
I must say that Julia absolutely amazing person. She is bright and interesting speech, which makes conversation with her is fun, smart, and still-wonderful cook. Several years ago, my mother even got down to baking, she borrowed a few recipes. And not a single failure! sponge cake, custard cake with butter cream ... All that we have loved ever since.
Skirted around our local lake, plenty of forest air breathed, we are happy, separated only in the 11th hour of the evening. And then, perhaps, because all procedures were frozen:)
Already preparing to go to bed, my mother held out her "how I want something with cream!" Why not, while impressions are fresh and there is inspiration? And the next morning coffee accompanied by chocolate cake with a delicate creamy mousse.
200g natural yoghurt
80 ml vegetable oil
2 tsp vanilla extract
70 g almond flour
15 g cocoa
1 / 2 tsp salt
1 / 2 tsp baking powder
In a large bowl, mix the flour, almond flour, salt, cocoa and baking powder. In a separate container, natural yogurt, sugar, vegetable oil, eggs and vanilla extract. Combine dry and wet mixture, stirred until smooth. Pour into the laid parchment paper form and bake at 180 degrees for about 20 minutes. let cool on a wire rack to room temperature.
350g milk chocolate
300g whipping cream
Melt the chocolate in a water bath. Give a little cool. When cooled, pour 1 / 2 cup cream and mix well. Pour the remaining cream and whisk quickly. Distribute the mousse on the basis of, sprinkle with coarsely chopped almonds. Leave in the refrigerator before freezing.