Ingredients
14.1 oz (400 gr.) wheat flour
14.1 oz (400 gr.) sugar
6 eggs - separate whites and yolks
7 oz (200 gr.) whipping cream
7 oz (200 gr.) salted butter
1 tsp baking powder
1 tsp bicarbonate (may use salt)
____________________________________________________________________
Cookware
Large mixing bowl
Medium mixing bowl to whip the cream
Electric beater
Large baking tin, 9 x 14 x 2.5 inches (22 x 35 x 6 cm)
Baking greaseproof paper
____________________________________________________________________
Method
Tip the egg whites, sugar and bicarbonate into a large mixing bowl and beat for 5 minutes using electric beater at max power.
Down the beater power to minimum and add the egg yolks and liquid butter, beat carefully to avoid air loses.
From this point is better to use hand-held mixer in this bowl.
Tip the cream in a medium sized bowl and beat until it is whipped.
Add the whipped cream to our mixing bowl using slow down to up movements.
Finally add the flour the same way, using slow d own to up movements with the hand-held mixer.
Line the base and sides of a wide baking tin with greaseproof paper, buttering the tin and paper.
Spoon our mixture into prepared tin, level the top and freeze for 20 minutes.
Preheat the oven to 430º F. (220º C) while mixture is freezing.
Before baking, generously dust our mixture with white sugar covering the whole surface.
Down oven temperature to 310º F (155º C) and bake for 50 minutes, then insert a thin stick by the middle of the cake, it will be dry if cooked, otherwise bake for further 3 - 5 minutes.
Note that every oven may require different baking time, so be careful the first time to properly adjust it.
Cool for 90 minutes (...if you can wait!)
Enjoy!!!
1 tsp baking powder
1 tsp bicarbonate (may use salt)
____________________________________________________________________
Cookware
Large mixing bowl
Medium mixing bowl to whip the cream
Electric beater
Large baking tin, 9 x 14 x 2.5 inches (22 x 35 x 6 cm)
Baking greaseproof paper
____________________________________________________________________
Method
Tip the egg whites, sugar and bicarbonate into a large mixing bowl and beat for 5 minutes using electric beater at max power.
Down the beater power to minimum and add the egg yolks and liquid butter, beat carefully to avoid air loses.
From this point is better to use hand-held mixer in this bowl.
Tip the cream in a medium sized bowl and beat until it is whipped.
Add the whipped cream to our mixing bowl using slow down to up movements.
Finally add the flour the same way, using slow d own to up movements with the hand-held mixer.
Line the base and sides of a wide baking tin with greaseproof paper, buttering the tin and paper.
Spoon our mixture into prepared tin, level the top and freeze for 20 minutes.
Preheat the oven to 430º F. (220º C) while mixture is freezing.
Before baking, generously dust our mixture with white sugar covering the whole surface.
Down oven temperature to 310º F (155º C) and bake for 50 minutes, then insert a thin stick by the middle of the cake, it will be dry if cooked, otherwise bake for further 3 - 5 minutes.
Note that every oven may require different baking time, so be careful the first time to properly adjust it.
Cool for 90 minutes (...if you can wait!)
Enjoy!!!
No hay comentarios:
Publicar un comentario