Composition / ingredients
Cooking method
have you ever made a cake without flour? No? Then try my recipe. I use only starch here. So let's get started.
Rub the butter white with the yolks, introducing them two at a time and adding a little milk and fifty grams of starch at the same time. Leave the dough for three minutes. Mix well.
Whisk the whites into a strong foam. Without stopping whipping, gradually pour in the sugar. Carefully enter into the oil-starch mass, stirring gently.Spoon a little dough into the mold: you should get a layer 6 mm thick. Bake for four minutes until golden brown. Repeat the procedure 7-8 times until you have used all the dough.
Leave the product in the mold overnight. Transfer to the grill, brush with warmed and mashed apricot jam. Mix powdered sugar with lemon juice. Lubricate the cake with icing and leave to solidify. A sweet dessert wine will go with this wonderful cake.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Apricot jam - 265 kcal/100g
- Pear jam - 268 kcal/100g
- Quince jam - 223 kcal/100g
- Apple jam - 265 kcal/100g
- Jam - 265 kcal/100g
- Lemon juice - 16 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
