Ingredients:
- 4 medium eggs, at room temperature
- 110g sugar
- 2-3 tablespoons honey
- 100g strong flour
Preparation:
- In a metal bowl, break the eggs, add the sugar, and beat with an electric mixer over boiling water on high speed for 6 minutes. The volume of beaten eggs will increase by about 4 times.
- Add the honey to the egg mixture and beat on medium speed for about 30 seconds.
- Sift 1/3 of the flour into the mixture, then lightly beat on medium speed. Add another 1/3 of the flour and beat. Add the last 1/3 of the flour and beat until blended, about 1 minute. Do not overmix as this will cause the cake to collapse or go flat.
- Put parchment paper in a mold and pour the dough into the mold. With a skewer, draw a zigzag line to remove any large air bubbles from the dough. This ensures the cake has a uniform texture.
- Bake at 180°C in a preheated oven for 10-15 minutes until the top is deep brown. Quickly cover with kitchen paper, lower the temperature to 170°C, and continue baking. It will take about 55 minutes in total. Check with a skewer; when it comes out clean, the cake is done.
- When done, remove the cake from the pan and immediately cover the surface with plastic wrap.
- Turn the cake onto a flat plate and, while it is hot, put it in a plastic bag. Leave it for 12 hours to ensure the cake has a moist texture.
- Before serving, cut the sides of the cake. Serve with tea or coffee and a spoonful of Chantilly cream for added decadence.
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