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I separated the egg whites from the yolks and put a little salt in each. I beat the egg whites well until they became frothy, and I rubbed the yolks with the sugar and lemon essence until the sugar dissolved.

In the bowl with the yolks I added flour and mixed well, and in the one with the egg whites I put little by little the breadcrumbs and lemon peel. I slowly turned the egg whites over the yolks and mixed. I greased the silicone muffin tins with butter and filled them with savarine composition to the base. I preheated the oven to 180 degrees for a few minutes, then I introduced the molds and baked for about 20 minutes at 180 degrees.

In the meantime, I boiled the syrup, and when I took the savarins out of the oven, I dipped them hot in the syrup, which was also hot, and I immediately took them out into a tray.

I beat the whipped cream well with the mixer until it hardened enough. I also had a little vanilla cream left over from the previous cake and for the middle part of the savarin I mixed whipped cream with vanilla cream.

When the syrupy savarins cooled, I cut a lid, put a spoonful of the mixture of fiscal and cream, left the lids, greased with a spoonful of jam and garnished with whipped cream.

Video: TORTA RENÉE. Le ricette di Csaba (September 2022).


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