Renegade Enterprises Aggregated from El Tiempo Cultura

Loli Domínguez, chef: ‘Un postre de café y almendras, especial para Navidad, pero que siempre apetece’

Ingredientes y paso a paso del bizcocho de café y almendras con glaseado y ganache. Se hornea a 170 °C de 30 a 35 minutos.

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