Bordalou Basic with raspberry and rhubarb

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Bordalou Basic Ø8 cm

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• Bordalou Base
• Bordalou Basic with raspberry and rhubarb

• Bordalou Basic
• Rhubarb
• Raspberries
• Hazelnuts
• Gelfix
• Cress

1. Fill the bordalou with raspberries and rhubarb.
2. Bake the bordalou frozen for 55 to 60 min at 170°C, thawed for 45 to 50 min and let cool to room temperature before unmoulding.
3. Cover with a layer of gelfix.
4. Finish with hazelnuts, fresh raspberries and cress.

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A traditional biscuit dough, filled with a creamy filling with added almond brioche.

Bordalou BaseBordalou FruitCakeDough BarsSheet Cakes & Sponge CakeDelightsQuiches 2,5kgQuiches 140gInspiration and tipsQuality+32 (0)14 55 35 20[email protected]privacy-statement
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