
butter: 275 grams flour
:
75 grams icing sugar: 400 grams
instant coffee 2 tablespoons juice
Lemon: 1 / 2 teaspoon egg white
: 3 units Baking powder
: 1.1 / 2 tablespoon ground walnuts
: 75 grams
vanilla powder: 1 / 4 teaspoon
hot water 1 tablespoon
Sauté the onion PREPARATION
in the same oil until it begins to brown. Incorporating all the vegetables and rice, sauté all together. Season, add the chicken breast and soy sauce. Add the prawns, keeping the heat for 4-5 minutes and serve immediately.
FOR THE CAKE: Beat butter 75 g to 75 g of sugar until mixture is fluffy. Immediately incorporate the three eggs, one by one, working fine cream. Sift flour 75 g and add to cream and ground nuts and mix. Next, grease two round pans, not large, with butter and sprinkle with a small amount of flour. Spread them ready mix and bake in a hot oven, preheated 20-25 minutes at medium-high power. Once the cakes are cooked, unmold and let cool.
For the cream: Fold the butter and remaining sugar until the mixture is very soft. Slowly dilute the coffee in hot water and add to the cream with vanilla. Continue working the cream until it is uniform in color.
FOR MERENGUEA, then cut the biscuits, and cold and stripped down the middle, and spread each one with the coffee cream. To assemble the cake, to be placing the cake layers on one another. Prepare the meringue with egg whites, sugar and lemon juice and cover the cake with it, decorating with a Christmas motif.
GOOD TO PROXIMAAAAA
BSSSSSS, XAOOOOO
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