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Frangipane batter

Frangipane batter for the cake, cakes and pastries.

Preparation time 10 minutes

INGREDIENTS

  • 125g soft butter
  • 2 eggs
  • 250 g almond broyage
  • 2 g lemon zest
  • 40 g plain flour; or gluten-free flour

PREPARATION

Mix softened butter until creamy. Add almond broyage, lemon zest, eggs and flour and mix until smooth batter. If you use a frangipane mix, then add any more flour.

The batter is now ready for further preparation.


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