2 tablespoons of powdered sugar
150 g of flour
100 ml of milk
1 teaspoon of baking powder
Lauretta 60% raspberry filling
butter to grease the pan
Grease the tart or cake baking pan with butter. Preheat the oven to 180 degrees celsius. Separate the whites from the yolks.
Sift the flour into a bowl, add baking powder, yolks and milk. Mix until smooth. Whip egg whites in a second bowl. After beating for 5 minutes, add sugar and whip until it becomes a stiff mass.
Add a few tablespoons of egg whites into the flour mixture. Delicately mix with a spoon and gradually add the rest of the whites, mixing continuously but gently.
Put the dough into the pan. Add the raspberry filling on top in a circular, snail shape.
Bake for 15 minutes. Open the oven and allow to cool before removing.
Decorate with powdered sugar before serving.
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