Delicate cakes in powdered sugar

4 servings

100 minutes

Delicate pastries in powdered sugar are an exquisite dessert of French cuisine, embodying lightness and airiness. Their origin is rooted in the traditions of classic French baking, where special attention is paid to texture and delicate flavor. These pastries have a soft structure reminiscent of soufflé, with a light sweetness of vanillin and a creamy note. During preparation, egg whites are whipped to fluffy peaks, and the batter becomes velvety and airy due to careful mixing of ingredients. After baking, the pastries acquire a golden crust while remaining tender and slightly wobbly inside. Before serving, they are dusted with powdered sugar, adding an exquisite sweetness and finishing touch to the flavor. These pastries are perfect with morning coffee or a cup of fragrant tea and will also beautifully adorn a festive table.

Energy value per serving

• Calories: 662.2
• Proteins: 14.5g
• Fats: 37.2g
• Carbohydrates: 66.6g

Ingredients

• Chicken egg: 4 pc
• Butter: 125 g
• Wheat flour: 120 g
• Sugar: 150 g
• Vanillin: 0.5 tsp
• Water: 1 tbsp
• Milk: 500 ml

Cooking steps

1. Separate the egg whites from the yolks.

   Required ingredients:

   • Chicken egg: 4 pieces

2. Whip the egg whites with a pinch of salt until stiff peaks form.

   Required ingredients:

   • Chicken egg: 4 pieces

3. Whisk the yolks with sugar, vanillin, and water.

   Required ingredients:

   • Sugar: 150 g
   • Vanillin: 0.5 teaspoon
   • Water: 1 tablespoon

4. Melt the butter and let it cool slightly.

   Required ingredients:

   • Butter: 125 g

5. Pour the cooled oil into the yolks and whisk.

   Required ingredients:

   • Butter: 125 g

6. Add the flour in 3 portions, mixing thoroughly each time.

   Required ingredients:

   • Wheat flour: 120 g

7. Pour half of the milk, whisk thoroughly, then add the remaining milk and whisk again.

   Required ingredients:

   • Milk: 500 ml

8. Gently fold in the egg whites with a motion from top to bottom.

   Required ingredients:

   • Chicken egg: 4 pieces

9. Grease the mold with oil and sprinkle with flour (the mold must be NON-REMOVABLE!). Pour in the batter (the batter will be even thinner than for pancakes). Place in the oven at 175 degrees for 40 minutes to 1 hour and 20 minutes. Some may need less time, others more — it all depends on the oven. Focus on the appearance — the top should be nicely browned, and the inside should jiggle slightly. Let it cool completely. Dust with powdered sugar and cut into portions.

   Required ingredients:

   • Butter: 125 g
   • Wheat flour: 120 g