Cake egg whites with Cream

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  • Egg: 400 g (clear)
  • Sugar: 150 g
  • Margarine: 100 g
  • Cream: 1 package (200 g)
  • Lemon: 1 optional
  • Flour: 280 g
  • Yeast: 1 teaspoon


If the egg whites are frozen put them in the glass and give you a few touches of turbo for undo. After you put the butterfly and beat 8 minutes, speed 4, without the cup (must be very hard). Remove and set aside. In the cup as well dry, put the sugar and the lemon peel, 1 minute, speed 5-7-10, until well sprayed. The margerine and the lemon juice, 1 minute, temperature 37oc, speed 4. Add the cream and put the THERMOMIX the work on speed 2, go together in the clear through the mouthpiece. Finally add the flour with the yeast, 10 seconds, 5-speed. Pour the prepared in a form and take to bake in an oven pre-heated to 180, until cooked. Check with a toothpick. Decorate to taste.

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