Preparation of the ingredients: In a salad bowl, separate the whites from the yolks. Beat the whites until stiff with a pinch of salt. Egg Mass: In a bowl, beat the egg yolks and sugar until light and fluffy. Add the melted butter, mascarpone (or cottage cheese) and vanilla extract. Mix everything well.
Mixing the ingredients: Gently fold the beaten egg whites into the egg yolk mass, adding it gradually to prevent it from falling back.
Cooking: Pour the mass into a mold (preferably 24 cm in diameter) covered with parchment paper. Bake in an oven preheated to 160 ° C for about 40 to 45 minutes, until the cake is golden brown and soft to the touch.
Cooling: Let the cake cool in its mold so that it takes on its cloudy consistency.
Service and conservation tips :
Service: This cake is best fresh. It can be served with whipped cream, fresh fruit or sprinkled with icing sugar. Light and delicate, it goes perfectly with tea or coffee.
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