How can I do?
Preheat oven to 180 ° C
In a bowl beat the eggs with the sugar until the mixture turns white.
Stir in flour, melted butter, raspberries and rose water. Mix well.
Divide the mixture into molds mini-cakes. Bake and cook for 35-40 minutes (clock cooking).
Ingredients:
- 3 organic eggs
- 100 g sugar cane blond
- 180g flour Bio
- 100 g butter half bio
- Molten salt
- 150g raspberries
- 1 cup soup with rose water
Total time: Preparation + cooking time: 55 min
Yield: 6 people