Tebirkes50 gr gær2 dl mælk100 gr smør1 tsk salt1 spsk sukker2 æg1 dl kvark (fromageblanc)450-500 gr melRemonce100 gr marcipan100 gr smør4 spsk rørsukkerPensles med æg og drysses med birkesLun mælken og rør gæren ud
Herefter tilsættes fromage frais, rørsukker og æg, hvorefter blandingen piskes godt sammen. 100 g fromagefrais/blanc 0,5%. 100 g fromagefrais/blanc 0,5%
fromageblanc (froh-MAHZH BLAHN) - Also called fromage frais. fromage bleu - Also called bleu cheese. fume blanc (foo-may-blahN) - It is the word used in the United States for Sauvignon Blanc
bleu cheese - Also called fromage bleu. Blanching is used to loosen skins of fruits and vegetables or to prepare them for more cooking by another method