lt;p>Sugar, <strong>Wheat</strong> Flour, Cocoa Butter, Palm Oil, <strong>Eggs</strong>, Glucose-Fructose Syrup, Skimmed <strong>Milk</strong> Powder, Stabiliser (Sorbitol), Cocoa Mass, Whey Powder (from <strong>Milk</strong>), Glucose Syrup, Starch, Fat Reduced Cocoa Powder (11% in the filling), <strong>Milk</strong> Fat, Whole <strong>Milk</strong> Powder, Powdered <strong>Egg</strong> Yolk, Dextrose, Alcohol, <strong>Wheat</strong> Bran, Emulsifiers (<strong>Soya</strong> Lecithins, E471, E475, E476), Raising Agents (Diphosphates, Sodium Carbonates, Ammonium Carbonates), Flavourings (contain <strong>Milk</strong>), Salt, Yeast Powder</p> Heavy - Active for much of the day, walking non-stop and carrying objects. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker. Leisure Activity Level There’s nothing quite like being gifted a Milka chocolate bar as a child. If you’re from the Balkans then you know all about the significance of the chocolate bar. Balkan countries are known for their hospitality after all, so it’s not surprising that some form of gift is usually being exchanged at one point or another. Growing up in the US definitely did not change this and the ritual continued. Every time we saw the familiar gift bag we knew what was inside. Milka Torta, a classic, is a recipe born from this very popular treat. Add egg whites, mix until foamy and then add sugar and mix until firm peaks and sugar is incorporated. It’s that time. Where the pumpkin flavored goodies come out and everything smells like sweet delicious spices. Fall is definitely one of my favorite seasons - I’m a fall baby after all. And I’m all about all things cozy.

I grew up eating these for “posne slave” or Lenten feast days. The aroma while the filling is being prepared triggers memories of family, meal preparation, and the overall chaos that is the execution of a large meal in a Serbian household. There is no fear quite like the possibility of running out of food. 4 guests? Then we’ll need 20 paprike…and so on. YES, Milka chocolate is smooth and buttery, with a great tasting melt that coats your mouth. It’s not too sweet but sweet enough to make it taste perfect and leaves a moreish aftertaste. It’s made to a Swiss recipe, so it has a more luxurious feel, texture and taste when compared to UK chocolate. Is Milka sold in the UK? While it may look daunting, this recipe is anything but. Yes it uses a dozen eggs, but nothing goes to waste here. Egg whites go in the cake layers and the yolks in the filling. Hazelnuts are just as important as the chocolate here and really stand out. It’s really a great cake for a birthday or any special dessert really. I say special because it does take some time to make as most cakes of this kind do.

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It’s no surprise that Milka chocolate is used and preferred when making special occasion desserts such as cakes. Because it’s more expensive than regular baking chocolate, its use is reserved for special occasion desserts. This cake, Milka Torta, named after this chocolate, uses both milk and white chocolate in the fillings. Combined with delicate walnut layers, it truly is a decadent experience. Briefly, in Serbian culture each family has a patron saint that they celebrate on a specific date of the year. One of the most important rituals is the cutting of the bread, specially prepared and adorned with symbolic elements made from dough. This bread is the centerpiece of the table and serves a very important role. The celebration of the day involves hosting friends and family for a special meal and performing other symbolic rituals like lighting frankincense/tamjan.

Inactive - Do very little exercise, going for the occasional walk (moderate pace, low intensity). Spend majority of leisure time doing activities such as watching TV, playing computer games, on the internet, reading, cooking, driving, general household chores. In a mixing bowl, whip the egg whites until soft peaks then add the sugar. Continuing whipping to stiff peaks. Turn off the mixer and fold in the ground hazelnuts and flour. Once combined, transfer the mixture to the baking pan and spread evenly. No fancy ingredients here, you can even use roasted peppers from a jar. But you need to make this soon. Makes for amazing leftovers or next day lunch. It probably tastes better the next day. Although I wouldn’t know, we never have leftovers.

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When your favorite chocolate is turned into the best chocolate creation called Milka Chocolate Torta. Ready for an easy, fancy recipe…the best chocolate cake! Milka Chocolate Torta-5 star recipe When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. (1/2 cup butter). Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer) MILKA CHOCOLATE TORTA is using 2 kind of milka chocolate: hazelnut milka chocolate and white milka chocolate. It is made of 3 layers. One of them is using my favorite recipe from the Ferrero Torte. So, yes with this torte you can also make the Mini Ferrero Rocher Torte. Two other layers are made of egg whites, sugar, flour and hazelnuts. Milka Chocolate Torta is chocolate cake The filling for Milka Chocolate Torta

Sugar, Wheat Flour, Cocoa Butter, Palm Oil, Eggs, Glucose-Fructose Syrup, Skimmed Milk Powder, Stabiliser (Sorbitol), Cocoa Mass, Whey Powder (from Milk), Glucose Syrup, Starch, Fat Reduced Cocoa Powder (11% in the filling), Milk Fat, Whole Milk Powder, Powdered Egg Yolk, Dextrose, Alcohol, Wheat Bran, Emulsifiers ( Soya Lecithins, E471, E475, E476), Raising Agents (Diphosphates, Sodium Carbonates, Ammonium Carbonates), Flavourings (contain Milk), Salt, Yeast PowderIn a large pot, pour the remaining milk and heat until just boiling over medium heat. Ladle a small amount of the hot milk into the egg yolk mixture to temper the eggs, stir, then pour the egg yolk and pudding mixture into the hot milk. Continue to stir continuously. Whisk each until all chocolate is melted and combined, then cover each filling with plastic wrap. The plastic wrap should touch the surface to ensure no “skin” forms. Cool to room temperature then place in the refrigerator for 1 hour to chill completely. Bake the cake layer for 15-20 minutes until lightly brown. Remove from the baking pan and allow to cool completely complete with parchment paper.