Super savory and swishy when cooked 😍😋Your relatives will appreciate shoes and will ask for more ❤ #menu
Ingredients: ready-made French pasta, egg, For cream, white, water, zucru, citric acid, apple, vanilla zucru, zucru, lemon juice, oil
Cooking method:
Quite cut into 4 identical parts, brush with an egg and vip at a temperature of 200 degrees 15-20 minutes.
Peel the apple and rub it on a coarse third. Throw oil into the pan, grate the apple, zukor, vanilla zukor, lemon juice. Extinguish, so that the homeland will come out again around the 20th century. periodically stir. Cool down again!
Prepare the Italian meringue: Prepare the syrup with water and zucrue and bring the yogo to a temperature of 118°C. If the temperature of the syrup reaches 109 ° C, start whipping the protein with a pinch of citric acid.
While the syrup is being prepared, the protein needs to be whipped at a low crispness to *beer pina*, increase to medium beat until soft peaks (if you have enough traces of whiskers) and start adding syrup in a thin stream.
If you poured all the syrup, increase the firmness by a maximum of 1xb, change to medium and beat until the meringue is cooled 35 ° C
When everything is ready, we take our cake. We marveled at how we got all the equal cakes, as if we didn’t have anything extra to eat and fill for a sip!
We put a ball of cream on the cake, a ball of apples again put the cream on the cake and so it’s cream, apples, cream, cake and once again we work like this until the end, we smear the top with cream and sip with trimmed scraps of lost!
We leave the finished cake at room temperature for 2 years and put it in the refrigerator for a night.