Cumin cake

Light, tasty and easy to store

Preparation steps

PEEL: Whisk 6 egg whites with 300 g of sugar, maybe a little lemon juice and not necessarily.
FILLING: Whisk 6 egg yolks with 6 tablespoons of sugar, steam the beaten mass, when it is cooked, leave the filling to cool. Add 190 g of margarine, 150 g of ground plasma and 3 tablespoons of whipped cream to the cooled cream.
Filling: Arrange the crust, 1/2 filling, fruit can be cherries, raspberries, strawberries ... experiment as desired, the other part of the filling and finally coat the whole cake with whipped cream with white cream.

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Rosa Cooking