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INGREDIENTS
- 6 eggs
- 150g sugar
- 5g vanilla sugar
- 20g + 70g flour
- 300g bitter cream
- 70g sugar (for the cream)
- 1 teaspoon lemon juice
- 80g icing
- sugar 100g butter
- Shredded
- coconut White chocolate
- 20 cm diameter mould
INSTRUCTIONS
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Preheat the oven to 175°C. Grease the pan with butter.
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Whisk the eggs with 150g of sugar and vanilla sugar till fluffy. Gently fold in 20g of flour.
Bake the base for 20-25 minutes. Let cool.
Mix the bitter cream with 70g of sugar and the lemon juice. Add 70g of flour to thicken.
Spread the bitter cream combination over the cooled base.
Refrigerate for at least four hours.
Decorate with coconut shavings, grated white chocolate and sprinkle with icing sugar.
Enjoy this divine Bon Appétit dessert!
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