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BISCUIT (for a rectangular plate 24 cm x 35 cm)
4 eggs
5 tablespoons of sugar (50 g)
4 tablespoons of type 450 flour (60 g)
1 tablespoon of potato flour (20 g)
1/2 teaspoon of baking powder (3 g)
Bake for 35-40 minutes at 160 degrees C, top and bottom heating elements, without hot air or 150 degrees C with hot air
SATURATION
1/2 cup of boiled water (125 ml)
1 full teaspoon of sugar
2 -3 tablespoons of lemon juice
YOGHURT FOAM
300 g raspberries (can be frozen)
1/2 cup of sugar (100 g)
800 g of Greek yogurt
200 g cream 36%
4 teaspoons of gelatin (20 g)
1/3 cup of water (80 ml)
WHIPPED CREAM
400 g of chilled cream 30%
2-3 tablespoons of sugar (to taste)
2 teaspoons of gelatin (10 g)
80 ml of hot water (1/3 cup)
1 raspberry jelly
#orchideli #sponge cake #raspberries
Негізгі бет Тәжірибелік нұсқаулар және стиль Delicious yoghurt and raspberry cake
Пікірлер: 31