RecipeWe make difference SIB
Mixing ratio
- CANDIA EXTRA TASTE 50g
- PATE DAMANDE (Almond paste) 120g
- AMARETTO 15g
- egg 105
- Soft flour 40g
- BAKING POWDER EP 3g
- DARK CHERRY 200g
- Almond slice desired
- DECO WHITE SUGAR desired
- CANDIA WIPPING CREAM desired
Cooking process
- (6 Inch Cake Pan)
1.Mix the Soft flour and baking powder EP together.
2.Blend and mix all the ingredients with a hand blender.
- 1.Drain the dark cherry syrup.
2.Pour the completed batter over the dark cherries.
3.Sprinkle almond slices.
4.Bake in a deck oven at 180/175℃ for 30 minutes.
5.After it cools, sprinkle Deco White and serve with whipped cream according to preference.
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