Preparation: 50 min.
I cook for
-
persons
+
Ingredients
25 g chocolate, 75% cocoa
50 g chocolate, 75% cocoa
75 g chocolate, 75% cocoa
100 g chocolate, 75% cocoa
125 g chocolate, 75% cocoa
150 g chocolate, 75% cocoa
175 g chocolate, 75% cocoa
200 g chocolate, 75% cocoa
225 g chocolate, 75% cocoa
250 g chocolate, 75% cocoa
25 g butter
50 g butter
75 g butter
100 g butter
125 g butter
150 g butter
175 g butter
200 g butter
225 g butter
250 g butter
7.5 g almond flour
15 g almond flour
22.5 g almond flour
30 g almond flour
37.5 g almond flour
45 g almond flour
52.5 g almond flour
60 g almond flour
67.5 g almond flour
75 g almond flour
0.5 egg
1 egg
1.5 eggs
2 eggs
2.5 eggs
3 eggs
3.5 eggs
4 eggs
4.5 eggs
5 eggs
0.25 teaspoon sodium bicarbonate
0.5 teaspoon sodium bicarbonate
0.75 teaspoon of sodium bicarbonate
1 teaspoon sodium bicarbonate
1.25 teaspoons of sodium bicarbonate
1.5 teaspoons of sodium bicarbonate
1.75 teaspoons of sodium bicarbonate
2 teaspoons sodium bicarbonate
2.25 teaspoons sodium bicarbonate
2.5 teaspoons of sodium bicarbonate
2 raspberries, freeze-dried
4 raspberries, freeze-dried
6 raspberries, freeze-dried
8 raspberries, freeze-dried
10 raspberries, freeze-dried
12 raspberries, freeze-dried
14 raspberries, freeze-dried
16 raspberries, freeze-dried
18 raspberries, freeze-dried
20 raspberries, freeze-dried
75 g of berries
150 g of berries
225 g berries
300 g of berries
375 g berries
450 g berries
525 g berries
600 g bessen
675 g berries
750 g of berries
20 g mascarpone
40 g mascarpone
60 g mascarpone
80 g mascarpone
100 g mascarpone
120 g mascarpone
140 g mascarpone
160 g mascarpone
180 g mascarpone
200 g mascarpone
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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