酸樱桃

酸樱桃食谱和食品

酸樱桃食谱

份数量:

4

烹饪时间:

45分钟

主料:

300 g cherries
3号机组全蛋
100 g sugar
150 ml cream
150毫升全脂牛奶
70 g wheat flour
30 g almonds
40g butter

Wash and pit cherries. We put in a small bowl cherries with three tablespoons of sugar and liqueur to cover, let stand for that maceren for 1 hour, stirring occasionally
这个时候漏漏勺和地方,我们将用它来烤后的模具
While in a large bowl mix the sugar with the egg yolks, vanilla sugar, add milk and cream, move a little and add the flour and almonds, mix well to integrate everything and add the melted butter should be at room environment
We set the egg whites until stiff with a pinch of salt and once mounted, incorporate them into the mixture with stirring motion to not get too
May We preheated oven at 180 degrees for 30 to 40 minutes, just go up a bit and takes no yeast, skewers to see if this made ​​before removing. We reduced with liquor that has leftover cherries macerated and a tablespoon of sugar s sweetest we like and put it over the cake when we go to eat
We put some cherries for garnish ….. and ready to enjoy.

发表评论

您的电子邮件地址不会被公开。 必填字段标 *

*