martes, 2 de diciembre de 2008

Almond Cake, by Raquel Paramá 2ºI-NI

Separate the white of the egg from the yolk. Beat the egg whites stiff. Add the suggar slowly to the egg whites and to the yolks.
Then, mix everything and add a bit of lemon and the ground almond. When all these ingredients are mixed, pour them into a cake tin. The cake tin must have been greased.
Next, put the cake tin into the oven for an hour at 150 degrees.
Finally, let the cake cool down and cover it with marmalade and meringue

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