Semi-complete product for the manufacture of sponge cake, entremeios and pies.
1 kg of Biscuit
0.6 kg eggs
0.2 kg of water
Mix all ingredients and beat slowly for 30
seconds. Hit the top speed to the beaten up
Sponge cake and entremeios
Filling in forms and oiled baking for 25 minutes at
Line trays with paper and spread a thin layer
past and cook for 8-10 minutes at 220ºC to 180ºC.
Product with velvety migathin crust, volume and
very nice texture, with good shelf life.
Bag of 15 kg