A recipe from Yann EBER, Chef of the Auberge de la Chèvrerie in Griesheim-prés-Molsheim
Ingredients:
4 eggs at room temperature
100g flour
50g Maïzena
3g baking powder
100g semolina sugar
50g icing sugar
Recipe:
Clarify the eggs and beat the whites into snow with the semolina sugar at medium speed until you get a bird’s beak meringue.
Squeeze the meringue with the icing sugar.
Add the yolks and beat for a few more moments. Mix the flour with the Maïzena and baking powder.
Gently stir this mixture into the meringue with a maryse.
Butter then flour the mold and fill it with the dough.
Bake at 180° for 35 to 40 minutes. Remove from the oven and let stand for 10 minutes before unmolding.
Let cool and decorate with icing sugar.
Tie a nice ribbon around your neck.
