My birthday cake. Hazelnut meringues and red fruits.
La Petite Casserole
La Petite Casserole
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Ingredients

  • 3 egg whites
  • 160 gr icing sugar
  • 4 tablespoons of finely chopped hazelnuts
  • 300 ml of whipping cream
  • 400 gr of mixed fruit
  • 1-2 good tablespoons in the center of each baking tray, with the back of a spoon spread the meringue until you obtain 2 “discs” of about 20 cm each;
  • 40 minutes, turn off the oven, open the door of the oven and let them stand inside for 30 minutes;
  • 160 gr de sucre
  • 300 ml de crème
  • 400 gr de fruits
  • 2 plateaux rôtir de papier parchemin (ou 1 gros);
  • un
  • 20 cm chacun;
  • 40 minutes, après éteignez le four, ouvrez-le et laissez reposer 30 minutes l’intérieur;
  • 160 gr di zucchero a velo
  • 300 ml di panna da montare
  • 400 gr frutta
  • 20 cm ciascuno;
  • 40 minuti, spegnete il forno, apritelo e lasciate riposare per 30 minuti le meringhe all’interno;

Instructions

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