RASPBERRY INSPIRATION SUDO | Valrhona

Name: RASPBERRY INSPIRATION SUDO | Valrhona
Ingredients: 490g eggs; 140g Inverted sugar; 240g sugar; 170g almond flour; 240g all-purpose flour; 14g Baking powder; 230g Whole UHT milk; 190g Clarified liquid butter

www.valrhona.us

Prepare the cake and add 20% (by weight) of the chopped Inspiration. Fill the 5cm cube molds with approx. 70g of mixture. Bake at 340°F (170°C) for approx.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.

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Ingredients

490g eggs
140g Inverted sugar
240g sugar
170g almond flour
240g all-purpose flour
14g Baking powder
230g Whole UHT milk
190g Clarified liquid butter

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