- 180.00 g BLUE BAND Master Gold Margarine1 x 15 kg
- 20.00 g Butter
- 80.00 g Sugar
- 30.00 g PFANNI Puree Flocken 1 x 4 kg
- 2.00 pc Egg Yolk
- 250.00 g Medium Protein Flour
- 10.00 g Milk Powder
- 3.00 g Baking Powder
- Some Almond
- Mix Blue Band Gold Margarine with butter and sugar, reach the soft texture of mixture.
- Add the egg yolk and stir for awhile.
- Add all the ingredients and mix well.
- Keep the mixture in a chiller for 30 minutes and then remove 3mm of layer, make it round, spread some yolk on it.
- Cross cut it using a fork and then add 2 pieces of sliced almond.
- Bake it in an oven, set the temperature on 180°C for 12-15 minutes.