1 xícara of xylitol or another adoçante of your preference.
2 colheres of butter soup
2 colheres of natural yogurt soup
1 1/2 xícara farinha de amêndoa
50g chopped nuts
1 colher of fermented soup
Before all, beat the egg whites in snow and reserve. Then place the gems in the batedeira and add xylitol and butter, beat and turn a cream.
Either way, add or yogurt, as farinhas and whisk just to mix. Then separate the batedeira and mix the chopped nuts, the egg whites and the ferment.
Logo on top of a small shape (used with 10cm in height and 15cm in diameter) can also be used as an English bolus, or a round one of approx. 20cm that is also true (it is only for not having a bolo very low).
Finally mild to the oven pre-heated at 180° to dourar.