8Q cocoa pulp

Ingredients for 8Q cocoa pulp

Instructions for 8Q cocoa pulp

To prepare the 8Q cocoa pulp recipe, please follow these instructions:

Margarine, sugar, wheat flour, baking powder and egg yolks, mix well and knead into a firm mass.

Put in well greased baking pan and press evenly 23x33 cm. in addition to the not-too-thick bottom.

A layer of raspberry jam lightly grease all over the place.

The stiftpiskede egg whites, which are "flipped" sugar, cocoa and coconut flakes-lubricated upstairs Finally, the jam.

Bake at 200 degrees c. alm. oven for 5 minutes, then screwed down to 185 degrees c. alm. oven. then bake for around 25 min.

When the cake has cooled, cut it into suitable pieces (after own taste)

Tips:
"snitterne" is very suitable for freezing.