Marie's Shelf Blossom
CakesCook time: 0 min.
Servings: 12
Servings: 12
Ingredients for Marie's Shelf Blossom
| Icing sugar | ||
| Elderflower juice | ||
| 1 | tsp | Vanilla sugar |
| 150 | g | Butter |
| 3 | Eggs | |
| 3 | tsp | Bicarbonate of soda |
| 450 | g | Sugar |
| 4-500 | g | Greek yogurt |
| 600 | g | Wheat flour |
Instructions for Marie's Shelf Blossom
To prepare the Marie's Shelf Blossom recipe, please follow these instructions:
Melt butter and stir it together with sugary. ADD ONE EYE ADDITION, AND PICK THE LIGHT AND SKINNING.
BLOND MEL, NATRON AND VANILJUKKER SAMMEN. MIX THAT GREAT YOGHURT AND HYLDEBLOMSTSAFT.
SWITCH THE SWITCH AND GREAT YOGHURT IN THE DEPARTURE.
KEEP THE DEVICE IN A BROAD PAND (32 X 24 CM) WITH BACK PAPER.
BAG KAGEN IN CA. 40-50 MINUTES ON THE FIRST SCREEN BY 200 GRADES (180 GRADES IN FLUFF).
BLOND FLORMELIS AND HYLDEBLOMSTSAFT TO GLASS AND BREAD IT ON THE CAKE AND PINE EVT. WITH BLUE FLOWERS.
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