6 eggs
2.5 cups of powdered sugar
1 kilo fresh cheese
2 cup whipped cream
2 tablespoons flour
Beat egg and powder sugar well. Add the fresh cheese and cream into the mixture you are churning. Beat a lap, add the flour and continue to rumble. Place greaseproof on the 26 cm cuff cake cake. Pour the mortar into the container and equate each side. Bake for 35 - 40 minutes in a preheated oven at 220 degrees on the top shelf of the oven.
No comments:
Post a Comment