INGREDIENTS
- – Creole empanada tapas 12 items.
- – Egg white 1 unit.
- – Impalpable sugar C/N.
- – Corn starch 1 tbsp.
- – Dulce de leche pastry chef 500 g.
- – Agency cream cheese 500 g.
- – Strawberries 200 g.
- – Bananas 1 unit.
- – Blueberries ½ field.
- – Comestible flowers.
Stunning and scrumptious SPRING CAKE .
PROCEDURE:
1. Stretch the empanada covers with very skinny, clear cornstarch. It have to be unimaginable to stretch them thinner. Reduce rounds with the assistance of a 22 cm cake plate or waist.
2. Brush the very skinny tops with egg white.
3. Sprinkle with powdered sugar and bake at medium temperature till crispy.
4. Let the lids cool with out condensing moisture.
5. Combine the pastry dulce de leche with the cream cheese.
6. Fill the layers with the dulce de leche combination .
7. End with dulce de leche cream, lower fruits and flowers .
