Ingredients
Biscuit
– 7 egg whites
– 7 tablespoons of powdered sugar
– 7 tablespoons of flour
– a pinch of salt
– 120 ml of lukewarm milk
Cream first
– 7 egg yolks
– 7 tablespoons of sugar
– 5 tablespoons of starch flour
– 750 ml of milk
– 250 g of margarine for creams
The second cream
– 2 bags of whipped cream
– 250 ml of milk
Preparation
Beat the egg white and salt until stiff peaks form. Gradually add sugar and flour to the snow and mix everything gently.
Pour the biscuit mixture into a mold with a diameter of approximately 24×24 cm. Heat the oven to 175 C and bake the biscuit for 10 minutes.
Pour hot milk over the baked, still warm sponge cake and let the sponge absorb the milk completely. Cool the biscuit.
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