Cupcake in French "Four Quarters"

→ Cupcake in French "Four Quarters"

picture - Cupcake in French "Four Quarters"

250 g eggs

250 g wheat flour
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250 g butter

250 g sugar

1 pinch salt

This cake is often served in France for breakfast and for a family dinner, it is of particular tenderness, juiciness and bright creamy taste.

In the total amount of sugar - 250 g - should include 2 bags of vanilla sugar.

250g - about 4 eggs for convenience can be weighed first available number of eggs, and then the remaining ingredients are taken one by one, for example, if the egg is not 250 and 190 g, the same taken grams and oils, sugar, etc, and . For those who do not like too sweet taste of sugar can take a little less.

Butter soften to room temperature, then add the sugar to it, rub with a spatula until smooth and whisk.

Egg yolks separated from the whites, egg yolks one to introduce the oil mixture and mixed thoroughly each time once added to the yolk.

Proteins are put into the refrigerator.

Sift flour, add to the yolk-oil mixture.

Proteins podsolit, whipped into a stable foam.

Stir the mixture with a basic protein: protein for this lay in the mixture, stirring gently from the bottom up, rising oil mixture on proteins or proteins can be added in three stages, dividing them into 3 equal parts.

Put the dough in the baking paper laid by the form, put in a preheated 180-200 degree oven, bake the cake in French "four quarters" for 40-45 minutes.

Willingness to check the cake with a toothpick - it should not leave wet.

After baking the cake cool slightly in the form, then reach out and let cool completely.

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