Apple spongecake - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Apple spongecake. Room temperature, Pastries
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Cooking tools:
- Sifter
- Cake pan
- Pastry brush
- Mixing bowl
- Whisk
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Oven
Ingredients
- Eggs 15.0 ud
- Sugar 0.85 kg
- Butter, substitute 0.6 kg
- Grand Marnier 0.1 l
- Plain flour 0.6 kg
- Raising agent 30.0 g
- Reineta apple 3.0 kg
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