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Ingredients Jump to Instructions ↓

  1. 100 g Flaky pastry (3 1/2 oz)

  2. 30 g Raspberries (1 oz)

  3. 110 g Sugar (3 3/4 oz)

  4. 75 g Ground hazelnuts (2 1/2 oz)

  5. 2 x Egg whites

  6. 220 oC/425 oF. Lightly sprinkle caster sugar over the uncooked pastry, then spread the raspberry puree over it in a smooth layer. Spread the macaroon mixture over the raspberry, smoothing the surface with the help of a spatula. Cook the cake for 180 oC/350 oF after

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