INGREDIENTS
- For the bottom:
- -Manies 165gr.
- -Impalpable sugar 165gr.
- -Eggs 5 u. -Flour 40gr.
- -Claras 3u. -Sugar 30gr.
- -Butter 30gr.
- Stuffed:
- -Dulce de leche confectioner 500gr.
- -Queso crema filandia 300gr.
- -200g milk cream.
- Toilet:
-1kg Dulce de leche widespread (Colonial).
- -11gr Unflavored gelatin.
- Additional:
- -Dulce de leche confectioner. .
1.Beat the eggs and powdered sugar till you’ve got a foamy cream, then add the melted butter.
2.Add the flour and the processed peanuts with enveloping actions, lastly beat the egg whites till prepared with the 30g of sugar and combine the earlier batter.
3.Place the preparation within the beforehand buttered and floured mould and bake at a reasonable temperature till pierced and it comes out clear. Cool.
4.Lower and fill with the basic mixture of 200g dulce de leche and 200g cream cheese. Combine and use, adorning as desired with crushed peanuts. ENJOY NOW!. .
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