Ingredients portion 8
Wheat flour 300 g
Butter 200 g
Sugar 350 g
Vanilla sugar 2 teaspoons
Chicken egg 6 pieces
Baking powder 2 teaspoons
Cooking instructions 2 hours
1 Melt the butter, add 4 eggs + 2 yolks and beat with a mixer for 3-5 minutes.
2 Add 100-150 grams of sugar and vanilla sugar, beat until fluffy and smooth. This takes about 5-7 minutes. Beat gently as this is not a biscuit, but a fluffy cake.
3 Gradually add the flour and baking powder, knead with the mixer at first and finish with a spatula, as the dough will become “sticky”. The spatula will stand in the dough.
4 Whisk the remaining 2 whites and add 1 cup sugar, you do not need to make sure that the sugar is completely dissolved.
5 Oil the mould and dust it with flour. Transfer the dough.
6 Pour the whites on top. Do not achieve an even layer as you will end up with a crust that will ideally crack and create a “flaky” effect.
7 Bake in the multicooker or oven at 180 degrees for 40-60 minutes (check with a wooden stick).
Recipe tip You get a light layer of meringue on top, a thin layer of syrup (meringue sugar) underneath, and finally a soft, flavourful ‘essence’ of pâtisserie.
