4 Golden Egg whites
100g sugar
75g flour
50g ground almonds
75g butter - melted
SAUCE:
3 Golden Egg yolks
4 tbs condensed milk dissolved in 250 ml water
1 tsp vanilla.
Cooking Time: 15-20 minutes
Serves: 6 deep dish cakes
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INGREDIENTS: 4 Golden Egg whites 100g sugar 75g flour 50g ground almonds 75g butter - melted
SAUCE:
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Preparation Time: 20 minutes Cooking Time: 15-20 minutes Serves: 6 deep dish cakes
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METHOD: 1. Heat oven to 180°C, grease patty pans. 2. Beat Golden Egg whites to a stiff foam, add sugar in 2 stages. Beat to combine (as for meringue). 3. Fold in flour and ground almonds, carefully fold in butter. 4. Pour mixture into baking pans - bake 180°C for 15-20 minutes. Cool 5 minutes before turning out. 5. Place a spoonful of warm sauce onto a plate, sit a bízcocho onto the sauce. Garnish with fresh or glacé fruits. Sauce: Whisk Golden Egg yolks lightly. Mix milk, water and vanilla. heat in a pan - don't boil. Pour a little into the egg yolk mix, then pour back into the pan. Strain if necessary. Cook over hot water until lightly coloured and fluffy. Cool to warm, about 15 minutes. Cakes will freeze. Sauce will freeze. |
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