Desserts (patisserie) recipes
Place the house block in soft in cold water. Whip the egg yolks with the sugar until it is bright. Whip the whites and the cream stiff, separately. Stir the orange and lemon juice and the cracked shell in the egg yolks. Melt the house blossom and stir it in th
Bunde:
The three eggs are shared.
Whip the whites completely stiff. Whip the sugar in a bit.
Stir the flowers in. Sift the two kinds of flour and baking soda into the dough while stirring.
The dough is divided into well-molded shapes, two layers of cake
Sponge cake Mass:
It is best to stir the cake with a hand mill. Stir softened butter with sugar until it is white and foamy. Add one egg at a time. Stir the flour in the dough.
Mazarinmasse:
Also use this hand knife. Stir plenty and sugar well together. G
The bottoms: All baked bake single wise, which means that the "exercise" below must be done 12 times in total. Set the ring shape to the desired diameter and place it on a baking sheet with baking paper. Whip butter, sugar and egg together. Turn flour and baki
The egg whites are whipped stiff, the flowers are whipped in, Atwel, cocoa, flour and baking soda are mixed in, finally torn rye bread.
Fill in 2 layers of cake and baked for 15 minutes at 190 degrees C. alm. oven.
Once the bottoms are cooled, they are p
Oil, sugar and sweetener are thoroughly stirred together. Egg yolks are stirred for one at a time. The remaining ingredients are stirred in. The pinch egg whites are turned into the dough.
Pour the dough into a greased spring form and bag the bottom of the
Whip the egg yolks. Add Dryslet. Mix the baking soda into the flour and mix the egg yolks. Whip the egg whites stiff and turn it gently in the dough. Pour the dough into a baking sheet, which is covered with baking paper. Bake at 175 ° C for approx. 30 min. Re
Grind the nuts and add flour. Whip the whites and fold the nuts mixture. Distribute the dough into 3 layers of cake. Behind 175 °.
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