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Jamiet
Raspberry cakes with white chocolate
Pastries, high tea, cupcakes with white chocolate, vanilla sugar and raspberries.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Grate the white chocolate.
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In a large bowl, mix the flour with the sugar, white chocolate grated, vanilla sugar and salt.
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Melt the butter.
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Beat the eggs in another form and mix them with the melted butter.
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Stir the egg mixture quickly through the dry ingredients to a thick batter.
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Grease the muffin molds. Put a base of the batter in each muffin dish, place 3 raspberries on it.
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Spoon a large spoonful of batter on top until just below the edge of the muffin mold.
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Fry the cakes for about 25 minutes in the preheated oven until tender and golden brown.
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Nutrition
320Calories
Sodium10% DV230mg
Fat26% DV17g
Protein8% DV4g
Carbs12% DV37g
Fiber4% DV1g
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