Gateau pigalle

Ingredients for Gateau pigalle

Instructions for Gateau pigalle

To prepare the Gateau pigalle recipe, please follow these instructions:

Let thaw half plates fillet. Chicken, smut, grate and mal tonsils. Stir eggs, sugar and fat for the filling smooth. Add the rest of the ingredients for the stuffing and mix it well. Share a dejplade lengthwise and place the fillet plates a little over each other to make it into two squares. Moisture the joints with the water and roll each square out to 25 cm in diameter. Plug two circles out, one slightly larger than the other. Lay the largest dejplade on a plate with wax paper and wide the filling on top of, but not all the way out on the edge. Put the other dejplade over and squeeze the edges together. Cut holes in the dough with a sharp knife. Whip the egg together. Brush the cake and bake it at 200 degrees at the Middle Groove in about 20 min. Take cake out, term with icing sugar and set the cake at the top of the oven some my sugar is melted, for glaze. Let the cake cool before serving.