A light and buttery cake made of hazelnut and almond flours is topped with little poached Forelle pears.
Wednesday, July 6, 2011
Poached Pear Frangipane (Engl)
A light and buttery cake made of hazelnut and almond flours is topped with little poached Forelle pears.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment