MADAME LOULOU

Pays attention to the health of his consumers and particular attention to the recipes using high quality ingredients, meticulously selected.

Rainbow Cake

RAINBOW CAKE PEACH

PREPARATION

 (1) Pour the mixture into the bowl and add 90 g of eggs (approx. 2). (2) Whip it for about 8/10 minutes at high speed. (3) Pour the mixture into the cake mold, previously buttered, and (4) bake in the oven at 165°C (if convection) or 175°C (if static) for about 10/15 minutes.
Suggestions: delicious cake base which could be filled with cream at choice and perfect to be decorated and coated with roll fondant.
What you need: 90 g of eggs (approx. 2), 1 bowl, 1 whip, 1 cake mold Ø 22/24 cm.
What to add: 90 g of eggs (approx. 2).
Rainbow Cake

RAINBOW CAKE STRAWBERRY

PREPARATION

 (1) Pour the mixture into the bowl and add 90 g of eggs (approx. 2). (2) Whip it for about 8/10 minutes at high speed. (3) Pour the mixture into the cake mold, previously buttered, and (4) bake in the oven at 165°C (if convection) or 175°C (if static) for about 10/15 minutes.
Suggestions: delicious cake base which could be filled with cream at choice and perfect to be decorated and coated with roll fondant.
What you need: 90 g of eggs (approx. 2), 1 bowl, 1 whip, 1 cake mold Ø 22/24 cm.
What to add: 90 g of eggs (approx. 2).
Rainbow Cake

RAINBOW CAKE BLUEBERRY

PREPARATION

 (1) Pour the mixture into the bowl and add 90 g of eggs (approx. 2). (2) Whip it for about 8/10 minutes at high speed. (3) Pour the mixture into the cake mold, previously buttered, and (4) bake in the oven at 165°C (if convection) or 175°C (if static) for about 10/15 minutes.
Suggestions: delicious cake base which could be filled with cream at choice and perfect to be decorated and coated with roll fondant.
What you need: 90 g of eggs (approx. 2), 1 bowl, 1 whip, 1 cake mold Ø 22/24 cm.
What to add: 90 g of eggs (approx. 2).
Rainbow Cake

RAINBOW CAKE PISTACHIO

PREPARATION

 (1) Pour the mixture into the bowl and add 90 g of eggs (approx. 2). (2) Whip it for about 8/10 minutes at high speed. (3) Pour the mixture into the cake mold, previously buttered, and (4) bake in the oven at 165°C (if convection) or 175°C (if static) for about 10/15 minutes.
Suggestions: delicious cake base which could be filled with cream at choice and perfect to be decorated and coated with roll fondant.
What you need: 90 g of eggs (approx. 2), 1 bowl, 1 whip, 1 cake mold Ø 22/24 cm.
What to add: 90 g of eggs (approx. 2).
Rainbow Cake

RAINBOW CAKE BLACKCURRANT

PREPARATION

 (1) Pour the mixture into the bowl and add 90 g of eggs (approx. 2). (2) Whip it for about 8/10 minutes at high speed. (3) Pour the mixture into the cake mold, previously buttered, and (4) bake in the oven at 165°C (if convection) or 175°C (if static) for about 10/15 minutes.
Suggestions: delicious cake base which could be filled with cream at choice and perfect to be decorated and coated with roll fondant.
What you need: 90 g of eggs (approx. 2), 1 bowl, 1 whip, 1 cake mold Ø 22/24 cm.
What to add: 90 g of eggs (approx. 2).
Rainbow Cake

RAINBOW CAKE VANILLA

PREPARATION

 (1) Pour the mixture into the bowl and add 90 g of eggs (approx. 2). (2) Whip it for about 8/10 minutes at high speed. (3) Pour the mixture into the cake mold, previously buttered, and (4) bake in the oven at 165°C (if convection) or 175°C (if static) for about 10/15 minutes.
Suggestions: delicious cake base which could be filled with cream at choice and perfect to be decorated and coated with roll fondant.
What you need: 90 g of eggs (approx. 2), 1 bowl, 1 whip, 1 cake mold Ø 22/24 cm.
What to add: 90 g of eggs (approx. 2).

SELECTED OF INGREDIENTS

  • NO PRESERVATIVES

  • NO PALM OIL

  • NO HYDROGENATED FATS

     

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MADAME LOULOU SUGGESTION