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Ingredients:

- 350 g butter at room temperature
- 375 g sugar
- 5 egg whites
- 5 egg yolks
- 100 ml of milk
- 3 tablespoons vanilla powder or paste
- 300 gr flour
- 1 teaspoon of yeast

Preparation:

Whisk the butter with the sugar until creamy, add the vanilla and continue beating until smooth.

2º We add the yolks one by one (before adding a yolk the previous one must be integrated).

3º Sift the flour with yeast and add little by little to the previous mixture while mixing with a spatula.

4º Beat the egg whites until they form firm peaks, with a pinch of salt.

5º Add the whites to the previous mixture and mix with enveloping movements and with care.

6º Sprinkle the mould with a release spray or butter and pour in the mixture.

7º We bake with the oven preheated to 170 ºC about 45 minutes (as the baking time depends a lot on the oven and the mold used when 40 minutes go by, the best thing is to introduce a stick to check if it is done).

8º When it is ready, place it on a cooling rack for 10-12 minutes and demould it on the rack to finish cooling.


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