Recipes of the Langhe: English Soup | Langhe.net
Some research on the origin of this dessert, in truth, has been done, but we are always in the mists. There are two theses: the cake would have originated in th
Ingredients
- Savoy Biscuits 150 g
- Jamaica Rhum 1 glass
- Apricot jam 250 g
- Custard cream 0.5 kg
- Alkermes 1 glass
- Chocolate cream 150 g
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