Preparation of ingredients: Separate the eggs in a bowl into whites and yolks. Beat the egg whites until stiff peaks form with a pinch of salt. Egg mixture: Beat the egg yolks and sugar in a separate bowl until light and fluffy. Add the melted butter, mascarpone (or fromage blanc) and vanilla extract. Mix well.
Combine ingredients: Gently fold the beaten egg whites into the yolk mixture, adding gradually to prevent it from collapsing.
Baking: Pour the mixture into a baking tin (preferably 24 cm in diameter) lined with baking paper. Bake in a preheated oven at 160 °C for about 40-45 minutes, until golden brown and springy to the touch.Ingredient box subscriptionOrganic eggs
Cooling: Let the mixture cool in the tin until it reaches its cloudy consistency.
Serving and storage instructions:
Serving size: This cake tastes best fresh. It can be served with whipped cream, fresh fruit or dusted with icing sugar. It is light and delicate, making it perfect for tea or coffee.
Storage: Store the batter in the refrigerator in an airtight container to keep it fresh. It can be stored for 2 to 3 days, but tastes best within the first 24 hours of baking.
Variations:
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