Anna Ahura Boobs Vidio

PARMESAN SWEET-PINK MONA 2011

Aquesta Mona ens ha agradat molt, és un pastís Sara, que no l'havia fet mai però crec que no serà l'última vegada! perquè m'ha agradat, ens ha agradat molt!!! i fet a casa queda boníssim! D'entrada la Sara sembla un pastís empalagòs, perquè va tot cobert de crema de mantega, però si li dones el punt just, una capa fina, és molt agradable al paladar amb la combinació del pa de pessic, la melmelada i l'ametlla torrada.
Animeu-vos i feu-la!
MONA
Ingredients
Pel bescuit or sponge
- 4 eggs
- 320 g sugar
- 190 g milk
- 190 g of sunflower oil
- 320 g flour
- 1 packet of bakers yeast (type Royal)
For filling and coverage
- Apricot Jam (250-300 g)
- 350 g butter
- 120 g milk
- 120 g sugar GlcA
- 40 g of pure cocoa powder
- 150 g of chopped or sliced \u200b\u200balmonds
- chocolate eggs Preheat
oven at 180 º
The SAFT oven and sliced \u200b\u200balmonds extend the tower guard that does not burn, we turn with a spatula. Quna already the rosette Remove and keep cool.
Preparation of sponge cake or
Put the butterfly. Put eggs and sugar and program 6 minutes, temperature 37 degrees, speed 3 and 1/2.Acabat time programs 6 minutes without temperature, speed 3 and 1 / 2. No take out the lid of the glass, adding the oil and milk programs 6 second speed 2. Add flour, yeast and pinch of salt, mix progrma 15 seconds at speed 2. Finishing this step, we draw the butterfly and give some laps with the spatula, top to bottom.
Pour the mixture into the mold that we have prepared, greased and floured.
Bake 30-35 minutes at about 1801 (the preheated oven to 180 degrees)
To check if it is cooked, stick a skewer or needle, the puncture, you will get clean signal that is cooked. The Leave to cool.
Preparation coverage
With Thermomix glass of clean, put the butterfly, butter, milk and sugar ice programmed speed 3 minutes 3. Remove half the butter cream in a bowl and reserve. With the remaining butter cream that is Got to add the cocoa powder and program 30 seconds at speed 3, reserve in a bowl.
When the cake is already cold, release agent (if you've been a little hill, you cut to make it very plain) and divide in half. Distribute the apricot jam around the base and cover it with the other half. With white butter cream to cover the cake on top and sides. We cover with sliced \u200b\u200btoasted almonds, which is well covered.
Fill a pastry bag with the cocoa butter cream (with curly nozzle), and decorate to our taste. The eggs and chocolate colored plumalls teindrem and already finished the monkey!
I hope you like pretty!
(This recipe has happened to me my friend Eulalia is a recipe Montse Prats)