1 tb Butter 6 Egg whites 160 g (5oz) caster sugar 35 g (1oz) cocoa
GARNISH:
300 ml Cream 3 ts Caster sugar 3 ts Rum Chocolate chips To Drink: - Sweet white wine freezing time Prepare in Advance: Yes Preheat the oven to its lowest setting. Grease a 2 litre/3 pint loose-bottomed cake tin with the butter. Beat the egg whites to form stiff peaks. Mix in half the sugar. Beta until the mixture is stiff and shiny. Add the rest of the sugar and cocoa and beat a further 2 mins. Pour the mixture into the prepared tin. Bake for approximately 40 mins. The cake will rise and then sink down again. Let the cake cool in the tin. Whip the cream with sugar and rum to taste. Spread over the top of the cake while it is still in the tin and sprinkle with chocolate chips. Keep in the fridge overnight. One hour before serving, put the cake in the freezer. Serve directly from the freezer. Loosen the cake from the edges of the tin with a sharp knife and put on a serving plate. Posted by : Sue Rykmans. -----
✤ TIP - 계란3개의 총 무게는 190g(깨기전) - 오븐 온도 : 140℃예열/140℃에서 30분/다시 110℃에서 60분/오븐안에서 10분 휴식 (오븐 사양에 따라 다를수 있어요) - 완전히 식힌 후에 틀과 종이를 분리하세요. - 냉장 보관 후 다음날 먹는게 제일 맛있어요. (탱탱해져요~)
4 large eggs 75 g (1/2 cup + 1 tbsp) all-purpose flour 75 g (1/3 cup) unsalted butter 60 ml (1/4 cup) milk 1 tsp vanilla extract 70 g (1/3 cup) sugar
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Full recipe here:
Fluffy Yogurt Cake | Flourless | How Tasty Channel
How to make Souffle Fluffy Yogurt Cake recipe with only few ingredients, easy and moist that melt in your mouth. Flourless, gluten free, no oil, no butter, low in calorie and delicious.
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