Preparation: 50 min.
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Ingredients for
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100 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
100 g butter
100 g butter
100 g butter
100 g butter
100 g butter
100 g butter
100 g butter
100 g butter
100 g butter
100 g butter
30 g almond flour
30 g almond flour
30 g almond flour
30 g almond flour
30 g almond flour
30 g almond flour
30 g almond flour
30 g almond flour
30 g almond flour
30 g almond flour
2 eggs
2 eggs
2 eggs
2 eggs
2 eggs
2 eggs
2 eggs
2 eggs
2 eggs
2 eggs
1 teaspoon sodium bicarbonate
1 teaspoon sodium bicarbonate
1 teaspoon sodium bicarbonate
1 teaspoon sodium bicarbonate
1 teaspoon sodium bicarbonate
1 teaspoon sodium bicarbonate
1 teaspoon sodium bicarbonate
1 teaspoon sodium bicarbonate
1 teaspoon sodium bicarbonate
1 teaspoon sodium bicarbonate
8 frambozen, gevriesdroogd
8 raspberries, freeze-dried
8 raspberries, freeze-dried
8 raspberries, freeze-dried
8 raspberries, freeze-dried
8 raspberries, freeze-dried
8 raspberries, freeze-dried
8 raspberries, freeze-dried
8 raspberries, freeze-dried
8 raspberries, freeze-dried
300 g of berries
300 g of berries
300 g of berries
300 g of berries
300 g of berries
300 g of berries
300 g of berries
300 g of berries
300 g of berries
300 g of berries
80 g mascarpone
80 g mascarpone
80 g mascarpone
80 g mascarpone
80 g mascarpone
80 g mascarpone
80 g mascarpone
80 g mascarpone
80 g mascarpone
80 g mascarpone
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About this recipe
A blissfully delicious and beautiful cake! The two of us can easily get by with it for a few days. Just keep it in the refrigerator.
You can read the full recipe on page 182 from Ik eet zo graag
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