Gulab chestnut

Submitted by enr on 10 Jul 2003
Ingredients
H eggs
120 g sugar
90 g flour
110 g butter
120 g almonds
2 tbsp apricot jam
flour for sprinkling
butter spreads
500 g chestnut
powdered sugar
Method
Eggs and sugar is broken down in a water bath until a light foam, gradually add 90 g melted butter and sifted flour, the mixture is poured onto an oiled and sprinkled with flour baking dish and bake in a moderate oven. The warm cake cut circles. Almonds are placed in boiling water, is The boiling, strain, peel, cut and fry in 15 g butter. Circles are coated with apricot jam and sprinkle with almonds. Are made of washed razrezcheta chestnuts and cook in water or steam until soft. Peel is still hot, pressed immediately, mixed with sugar and broken down to a smooth mixture that is sprayed on the cookies.
Containers:
Difficulty
Difficult
Tested
0 users
10 Jul 2003
Author
vg