1 sachet of gelatine for bathing transparent cakes
100 g almonds in sheets
Grease the bottom of a detachable mould. Heat oven to 190 degrees. Separate the egg whites from yolks. Whisk the egg yolks with half the sugar until foamy and water.
Beat the egg whites with the remaining sugar and incorporate them below up to the egg yolks mixture. Sift over the flour with the starch and yeast and mix. Pour batter into pan and Cook 25-35 minutes to half-height.
Beat the ricotta cheese with the egg yolks, the sugar and lemon juice. Undo the gelatin. Assemble the cream and incorporate it down above along with the cottage cheese gelatin. After you let it sit for 2 minimum hours, horizontally split the bottom of cake and fill it in the form of sandwich with ricotta cream.
Cover the cake with the grapes and bathing with the jelly cake. Sprinkle the cake sides with almond slices.
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