Four Quarters Cake
6 servings
60 minutes
The cake 'Quatre-quarts' is a true embodiment of French classicism, where the harmony of ingredients is achieved by precise adherence to proportions. The name speaks for itself: eggs, flour, butter, and sugar are taken in equal amounts, creating a delicate, airy texture with a rich, slightly caramel flavor. Traditionally made in Brittany, a region famous for its rich butter which gives the pastry a special softness. A light aroma of rum adds a touch of sophistication while proper folding of the egg whites makes the structure airy. This cake is perfect for cozy tea time; it can be served as a standalone treat or used as a base for desserts complemented with fruits or cream. Its simplicity and elegance make it a favorite on French tables.
1
Sift the flour, melt the butter, beat the eggs, separating the whites from the yolks. The whites should be beaten with a pinch of salt into a very stiff foam.
- Wheat flour: 150 g
- Butter: 150 g
- Chicken egg: 3 pieces
- Salt: pinch
2
In a large bowl, mix the yolks, powdered sugar, and a pinch of salt into a white mixture. While continuously whisking the mixture, gradually add melted (but not hot) butter, flour, and rum (rum can be replaced with cognac). Each new ingredient should be well incorporated before adding the next.
- Chicken egg: 3 pieces
- Icing sugar: 150 g
- Salt: pinch
- Butter: 150 g
- Wheat flour: 150 g
- Rum: 50 ml
3
Gently fold the protein foam into the mixture, stirring strictly in one direction with a wooden spoon to avoid damaging the structure.
- Chicken egg: 3 pieces
4
Grease a 22 cm diameter mold with butter and dust with flour. Pour the batter into the mold and bake at 200 degrees for 15 minutes, then reduce the temperature and cook for another 25 minutes.
- Butter: 150 g
- Wheat flour: 150 g
5
Let the cake cool and then remove it from the mold.
6
The secret of this recipe lies in the technology. First, weigh the eggs, then measure an equal amount of flour, butter, and powdered sugar to that weight. The average weight of an egg ranges from 40 to 65 grams, so the ingredients are specified according to the average egg weight of 50 grams. To avoid mistakes with proportions, eggs should be weighed on a kitchen scale.
- Chicken egg: 3 pieces
- Wheat flour: 150 g
- Butter: 150 g
- Icing sugar: 150 g
