Francisco Migoya

Crème Fraîche Cake

Preparation info
    • Difficulty

      Medium

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 184 g / 6.47 oz butter
  • 160 g / 5.65

Method

  1. Preheat a convection oven to 160°C / 325°F.
  2. Line a full-size sheet pan with a nonstick rubber mat and fit the inside of the pan with a frame .75 cm / .25 in by 53 cm