“Crown” sponge cake

7 eggs
12 spoonfuls of sugar
1 / 2 tablespoons of grated orange peel
1 / 2 tablespoons grated lemon
peel1 cup of flour
8 tablespoons mead “Koronny” mead
10 spoons of olive oil

Preparation method:
Whisk 5 egg yolks with 12 tablespoons of sugar for 5 minutes, then add half a tablespoon of grated orange peel and half lemon. Add a glass of flour to this mixture, along with a pinch of salt, then add eight tablespoons of Crown honey and 10 tablespoons of virgin olive oil. We rigidly crush seven proteins and carefully combine them with the mass, which then translate to a greased mold with removable bottom. Bake at 175oC for 20 minutes, then lower the temperature to 150oC and bake another 20 minutes. Turn off the oven, put a piece of parchment on the cake and leave it in the oven for 10 minutes. We remove and when the mold is cold, remove the underside and put the dough into a plate. You can give him a raspberry puree, and obligatory – a glass of Koronny mead.


podziel się tym postem

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email