• 4 eggs • 150 g of sugar • 125 g of butter • 120 g of flour • 1 vanilla pod • ½ liter of warm milk • 2 cac of crystallized sugar • 250 g of cherries. Preheat the oven to 160 °. Melt the butter in a small saucepan. Warm up the milk by adding ...

magic cake with cherries

• 4 eggs • 150 g sugar • 125 g of butter • 120 g flour • 1 vanilla pod • ½ liter warm milk • 2 cups crystallized sugar • 250 g sour cherries. Preheat oven to 160 °. Melt the butter in a small saucepan. Warm the milk by adding the seeds and the vanilla bean and let it infuse. Separate the yolks from the whites and turn the whites into firm snow. In another container blanch the egg yolks with the sugar. Add butter while continuing to whisk to obtain a homogeneous mixture. Add the flour, gradually stirring with the vanilla milk lukewarm and then add the whites until stiff. Butter a mussel or gratin dish with high edges and spread the pitted cherries in the bottom. Cover with the dough and sprinkle lightly with a tablespoon of granulated sugar. Lower the oven to 140 ° C and cook for 50 minutes to obtain a slightly golden cake on top, creamy in the middle and close underneath. Allow to cool completely before unmolding

In the evenings from time to time I love making pizzas, I wanted to change and find some new ideas. For my part I always do anchovies, but other members of my family do not like it. I suggest you some more ......

I prepared my legs with all the ingredients in the casserole, the cast iron casserole must be closed with the lid. I programmed my oven the day before for the next morning so that my oven starts cooking at 5am. Since there are seven ......

1/2 skim milk: 33cl Vanilla pod (s): 1bag Sweet butter: 130g Wheat flour: 170g Egg (s): 6 Sugar powder: 40g And icing sugar for decoration. Separate the whites from the egg yolks. Mount the whites in snow, in another salad bowl place ......

Ingredients for 20 people For the dacquoise: 180g of hazelnuts 180g of icing sugar 80g of sugar 8 whites beaten in snow For the crunchy praliné: 100g of white chocolate 140g of gavottes for the mousse with the red fruits and the coulis: 2kg of fruits. .....