Pink Cupcake
Ingredients
Features
Description
Grease with butter and sprinkle with flour a diameter of 24 cm. In milk, dissolve the syrup of rose jam.
Beat the butter in a blender with the almonds and powdered sugar, then add the 3 egg yolks and 1 whole egg, whisk for 2 minutes Carefully add the milk with syrup.
Beat the egg whites with sugar. Gently combine with the dough. Pour the flour and mix gently.
warm oven to 180 ° C (thermostat 6). 1/3 Lay dough layer and then raspberries (not too close to the edges), another layer of dough, and another layer of raspberry last layer of dough. Bake at 150 ° C for 1 hour, 45 minutes
From the Editor: Pierre Herm? says that cake can be stored in the refrigerator for 10 days, but it should be removed 2 hours before serving.
Translated by site: wday.ru
