Milk Condensed Milk
2 teaspoons (ch) of milk, half-and-half
1 and 1/2 cups (ch) of boiling water
2 tablespoons of adhesive
2 tablespoons (ch) of light margarine, Massa
1 cup (ch) of light margarine
1 tablespoon of adhesive for oven and smoke
2 eggs
1 teaspoon (ch) of wheat flour
1 tablespoon (ch) of yeast
2 tablespoons of cold water
Lemon Zest Filling
4 tablespoons of lemon juice
Lemon Peel Shavings
Covering
2 egg whites
5 tablespoons (sopa) of fructose
Milk Condensed Milk
2 teaspoons (ch) of milk, half-and-half
1 and 1/2 cups (ch) of boiling water
2 tablespoons of adhesive
2 tablespoons (ch) of light margarine, Massa
1 cup (ch) of light margarine
1 tablespoon of adhesive for oven and smoke
2 eggs
1 teaspoon (ch) of wheat flour
1 tablespoon (ch) of yeast
2 tablespoons of cold water
Lemon Zest Filling
4 tablespoons of lemon juice
Lemon Peel Shavings
Covering
2 egg whites
5 tablespoons (sopa) of fructose
1
Whip everything for 5 minutes, then let it cool and refrigerate overnight
Leave to set, flip into a bowl, cover and put in the fridge until the next day
2
Mix all the ingredients and roll them out with a rolling pin
Fill an oven dish with the dough and bake medium heat. Reserve
3
Whip lemon condensed milk with remaining ingredients
Pour over the dough
4
Beat egg whites until fluffy, add fructose gradually, beating until stiff peaks form
Cover cake and put in the oven.
