Pandispan with quince is a delicious dessert, which will be to the liking of the whole family.
1 kg of lettuce
400 g old
400 g flour
100 g old powder
1 cup of water
1 tablespoon butter
1 tablespoon rom
Method of preparation
Clean the seed and heavy kernel drops, then cut into thin slices and place them in an enamelled saucepan to simmer, over low heat. Put the powdered sugar on top, add a teaspoon of rum, then let the fruit cool.
Separate the whites from the yolks and beat them until they become foam for 5 minutes with a cup of water. Add the sugar over the yolks and continue mixing until you have a consistent foam. Pour flour into the rain, vanilla and chopped walnuts. It also includes whites.
Pour the garlic into a tray lined with butter and flour, after you have placed the drops on the bottom of it.
Give the prehispane to the baking, to the appropriate fire, about 30 minutes, until it gets a copper hue.
Cut the cake only after it has cooled.
The type of kitchen
Taguri Gutui Pandispan