◀️ 5 important steps to succeed the magic: the whites should be stiff peakes. 2. When incorporated the whites should be left grainy (photo step 16). It should b baked in a traditional oven and not in
A convection. (Otherwise bake at 10 degrees lower than the indicated) This cake has to b baked at low temp. 150C max. This cake is to cool down and to be refrigerated 4 at least 3 hrs before cutting.
The region of Poitou Charente, south west of france
Line the mould.
Empty the vanilla beans in the milk. Simmer 10 mins and let it infuse
Melt the butter and let it cool down
Separate the eggs
Fine sugar. In France it is called powdered sugar. It is not the icing sugar
Flour + a pinch of salt
Beat egg yolks and sugar
Add the butter then flour then milk. It will be very liquid
Egg whites stiff peaks
Incorporate in the batter
I baked it at 145C 45 mins. (my oven is too strong)