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Pudding cake
INGREDIENTS
- 380g hazelnut cream
- 600ml (2 1/2 cups) Milk
- 10g agar-agar
- Cocoa powder
METHOD
- In a pan mix together milk and agar-agar, cook on low heat and add hazelnut cream, mix everything well.
- Transfer to the baking pan and refrigerate for 4 hours.
- Sprinkle with cocoa powder.
*Recipe on video and text may differ from each other!
How to cook Pudding cake:
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