John Myers
Awọn akoonu
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eroja
Bisiki:
- 2 eyin
- 2 tbsp omi
- 60 g Sugar
- 40 g Sifted iyẹfun
- 40 g Sitashi ounje
- 0,5 tsp Pauda fun buredi
Fikun:
- 750 g Rhubarb tuntun
- 1 le Apricots
tabi:
- 250 g Alabapade strawberries
- 6 dì Gelatin
- 400 g ipara
- 1 soso Suga Vanilla
Yato si eyi:
- Iwe ijade
Ṣọṣọ:
- 2 tbsp Strawberry-Rhubarb-Jam
- 0,5 soso pistachios
ilana
Esufulawa:
- Beat eggs, water and sugar until frothy. Approx. 10 min.
- Mix the flour, cornstarch & baking powder, fold in.
Line 4-sided baking sheet with baking paper:
- Spread the dough, making sure that it stays straight. Bake at 200 ° C for about 10-12 minutes.
Gige iyẹfun naa:
- Use the width of the loaf pan as a pattern. I cut 3 pieces.
Gelatin:
- Fi gelatin sinu omi tutu.
Rhubarb:
- peel, sugar-coated with 80 g sugar. Let it steep for 1 hour. Bring to the boil for 3 minutes and pour into a glass bowl.
Stir in gelatine:
- Stir the gelatine into the hot rhubarb & let it sit until it starts to set.
350 g Sahne :
- Whip the cream and vanilla sugar until stiff, fold into the rhubarb.
Loaf pan 28 cm: line with paper:
- 1. Put in the base, then the 1/2 cream on top of the 2nd base, 2nd half of the cream on top.
Apricots or strawberries:
- Drain the apricots and press lightly into the cream. Put on the last base and cool overnight.
Strawberry-Rhubarb Jam:
- Spread the jam & put on the pistachios like flowers, or just as you like it!
- A turret was built from the remains.
Ifarabalẹ ni:
- The cream is also sufficient for a larger shape:
Nutrition
Sìn: 100gAwọn kalori: 131kcalAwọn carbohydrates: 10.3gAmuaradagba: 4.3gỌra: 7.9g
