- 15 slices Wheat rusk
- 1 can of apricot compote
- 125 g butter
- 125 g sugar
- 3 eggs
- 100 g flour
- a little salt
- 2 tablespoons baking powder
- 100 g apricot jam
- a few almonds for decoration
Rusk cakes with apricots
Ingredients
6
60
PREPARATION
Drain the apricots and break the rusks in small pieces. Meanwhile pre-heat the oven to heated to 175 °C. Beat the butter with salt and sugar, then add the eggs, one at a time. Beat everything well. Mix the baking powder, chopped rusks and the butter mixture with the flour. Pour and spread the mixture in a mould. Top the surface with the apricot halves. Bake for 45 minutes. Once cooled, top it with almond leaves, previously fried in a pan. Coat the edges of the cake with apricot marmalade.
CHOCOLATE BALLS
3 packs Soft cookies with chocolate pieces 2 egg yolks 4 tablespoons sugar 200 g of cooking chocolate 250 g butter 100 ml milk a little rum 100 g of chopped raisins 100 g finely chopped jelly 100 g chopped walnuts
45
CAROB ROLL
500 g Extra white flour type 400 50 g sugar 1 bag of dry yeast 2 tablespoons lemon zest sprinkle of salt 250 ml milk 50 g melted butter 2 yolks For the filling: 120 g carob 200 ml milk 100 g chopped dried figs 1 tablespoon grated lemon zest a sprinkle of carnation powder […]
6-8140
LEEK AND YELLOW CHEESE QUICHE
For the dough: 250 g Extra white flour type 400 1 teaspoon salt 125 g butter 500 ml water 1 egg For the filling: 250 g leek 2 tablespoons butter 150 g grated yellow cheese 360 ml neutral cream 1 egg 1 teaspoon salt
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STRAWBERRY CAKE
3 tablespoons Extra white flour type 400 8 eggs 8 tablespoons sugar 1 tablespoon oil 150 g chopped walnuts 100 g raisins 1 baking powder For the filling: 500 ml sweet cream 150 ml cream cheese 50 g powdered sugar Strawberries 100 g cooking chocolate
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1 cup Corn flour 1 cup white flour 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon salt 2 eggs 12 tablespoons drained corn 1 1/4 cup milk 1/4 cup cooking oil
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CHRISTMAS CAKES
240 g Extra white flour type 400 1 ½ teaspoon baking powder 1 ½ teaspoon salt 70 g powdered sugar 120 g softened butter 400 g sugar 250 g melted chocolate with a minimum of 70% cocoa 1 teaspoon espresso 3 eggs 1 teaspoon of vanilla extract
8-1085
JELLY ROLL
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10300
