<! – ->
<! – Android Devices High Resolution ->
<! – Android Devices Normal Resolution ->
Update available!
Tap the UPDATE button to update the Web App.
UPDATE
CANCEL
Install the Web App The recipes of Sale & Pepe on your iPhone.
Tap on then "Add to Home".
You're offline, some resources may not be available. Check the connection.
<! –
->
Step by Step
-
-
1
-
Cake with frangipane cream, preparation
for the base: 300 g of flour 0 – 1/2 sachet of baking powder – 90 ml of extra virgin olive oil – 150 g of icing sugar – 2 eggs – 1 untreated lemon – butter and flour for processing – salt
for the frangipane cream: 300 g of almond flour – 240 g of granulated sugar – 225 g of soft butter – 4 eggs
for the garnish: 2 Pink Lady apples – 1/2 lemon
1) Prepare the base. Pour on the work surface the flour, baking powder, icing sugar and a pinch of salt forming a fountain. Shelled eggs in the center, unite the oil and the grated rind of the lemon.
2) Work quickly the ingredients first with a fork and then by hand until a homogeneous mixture is formed; so wrap it up in a sheet of lightly floured baking paper e let him rest in the freezer for 30 minutes.
-
1
-
-
2
-
3) Prepare the base. Pour on the work surface the flour, baking powder, icing sugar and a pinch of salt forming a fountain. Shelled eggs in the center, unite the oil and the grated rind of the lemon.
4) Work quickly the ingredients first with a fork and then by hand until a homogeneous mixture is formed; so wrap it up in a sheet of baking paper slightly floured e let him rest in the freezer for 30 minutes.
-
2
-
-
3
-
5) For the frangipane cream, mounted the soft butter with the whisk together with the sugar in a bowl until the mixture is soft; unite 1 egg at a time, incorporating the next only when the previous one has amalgamated; in the end add almond flour.
-
3
?>
<! –
->
<! –
->
<! –
->