The preparation method we propose does not involve separating egg whites and yolks and results in what connoisseurs call 'Viennese dough'
The leavening happens naturally and evenly without the addition of chemical yeast, resulting in a dough with a soft and light consistency
This recipe is sufficient for a 26 cm diameter cake pan or for two 20 cm pans
The cooking time ranges from 30 to 35 minutes at 190 degrees
These cake bases can be frozen or wrapped in aluminum and stored in the refrigerator without hardening
In a double boiler, beat the whole eggs, egg yolks, and sugar with a whisk until you obtain a warm mixture
It is important that the water in the double boiler never boils
Remove the container from the water and when the mixture is cold, beat it again with a whisk, alternately in a circular motion and from top to bottom to inflate the mixture
Mix the flour and cornstarch together and then slowly sift them onto the inflated mixture, being careful to mix with a spatula or wooden spoon to ensure the ingredients are well blended
Now add the melted butter, making sure it is not hot, very slowly
Electric Whisk
Cake Pan
Grater
Store in the refrigerator for a maximum of 3-4 days
Simple to prepare, but requires precision in cooking
Italy
| Energy (kcal) | 441.15 |
| Carbohydrates (g) | 69.34 |
| of which Sugars (g) | 38.28 |
| Fat (g) | 18.12 |
| of which Saturates (g) | 10.48 |
| Protein (g) | 4.12 |
| Fiber (g) | 0.79 |
