Elements
Time:
Butter, 150 g
0000 frequent flour, non-rising, 400 g
Buds, 6
Heat water, at 50 milliliters.
Stuffed:
Dulce de leche, 500 g
Swiss meringue topping:
Claras, 4
Powdered sugar, 3 tablespoons
Lemon juice or vanilla essence
Preparation
– Mix all of the components of the dough
– Knead
– Let it relaxation within the fridge for 1 hour
– Separate into 8 buns
– Stretch the dough till every bun turns into a 1 mm excessive disc.
– Bake every disc on a greased baking sheet for five to 10 minutes.
– Whereas scorching, alternate the discs with the dulce de leche
– Beat the egg whites and powdered sugar gently, heating over low warmth.
– When it heats up, beat more durable till it turns into constant.
– Taste with vanilla essence or lemon juice
– Cowl the cake with the meringue, making peaks with a sleeve
– Gratin in a average oven for a couple of minutes, till the meringue is golden.
