Passion raspberry cake

Directions

1. passion raspbery cake recipe Ingredients : Korica: Tegral satin creme cake 250g eggs 90g oil 75 g Water 55 g Cream Bavaria Neutre GF 125 grams Water 125 grams Ambiante 500g classic maracuja 20g Topfil raspbery 200g Glazura Mirroir glassage neutre 250 g Method of work
2. Korica All ingredients mutate for 2 minutes slow + 2 minutes fast. The tank is cooked at 170 ° C for about 10 minutes. Cream Combine the stabilizer and water, add a classic maracuva and, finally, a creamy cream (50% of the sour cream is recommended). Homogenize the cream and fill it with silicone molds. TOPFILE is pressed in the middle. Glazura All ingredients are heated at a temperature of 35 degrees to 40 degrees. Pour over the frozen pie.