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It is a high-protein, fresh fruit with a delicate fruit content that does not lose its vitamin content due to cooking. This is one of the great benefits of the gelatine fruit cake. The other advantage is that it is very delicious!
Photo: Haralambidou Anthoula
Contributions to the dough: 10 decaf butter, 7 decaf sugar, one egg, 15 decaf wholemeal flour, one coffe bacon powder, two beans, grated orange fat, half a dozen skimmed milk, pudding powder, 4 deci of sour cream, half liter of milk
Top: Two Blood Orange Spun Juices, a Pack of Colorless Gelatin
Set the needle out of the bowl: filter everything into a deep bowl and mix by hand. Grind a chemical-free organic orange shell into the crucible. Press the dough evenly into the bottom of a staple cake mold. Use the robot stick or mixer rod to mix things into the second layer and pour into the cake mold. Fluid, that's okay. Slowly heat to 200 degrees and then to 175 degrees on medium lip. Make sure the top is bright - cover it with aluminum foil before it starts to darken. Allow the cake to cool, then refrigerate it for one night or even for the night if you bake it the night before. Meanwhile, cut the peeled orange oranges into small fingers with a thin layer, filter out the middle of the slices with a filtered form. Sharp, sharp and small can help. Squeeze the blood oranges and bring to a boil, stirring constantly with gelatin and a little sugar. Cool slightly, stirring further, and pour over the cake before freezing. Put it on the back of the refrigerator, placing the orange stars on it only after it has completely frozen.