Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 30 minutes
- 4 Eggs
- 100 g Sugar
- 100 g Farina 0
- 50 ml latte
- 50 g Honey
- 1 tablespoon Mirin Japanese liqueur (or other liqueur to taste)
- The bowl in which the eggs will be mounted must be hot.
- Room temperature eggs are required.
- The flour must be sieved... preferably twice.
- In a hot bowl, combine the eggs and sugar (I soaked it in hot water for 5 minutes , then dried).
- Heat the milk and stir in the honey and liqueur.
- With an electric whisk, beat the eggs and sugar for 10 minutes, or until the mixture is frothy and whitish.
- Add the sifted flour (very important) and combine it with the egg mixture by beating with the whips, then add the hot milk with the honey while continuing to beat.
- Beat for another 5 minutes, or until the mixture is very fluffy.
- Line a rectangular or square mold with parchment paper, butter it thoroughly, or use RELEASE FOR CAKES.
- Pour the kasutera mixture into the mold and smooth it out.
- Bake for 1 hour and 20 minutes in a preheated static oven at 140°.
- Remove the Japanese sponge cake from the oven, cover with parchment paper, and invert it.
- Allow it to cool completely, always upside down, before removing it from the mold and using it as desired.
Amount Per Serving Calories 272Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 194mgSodium 92mgCarbohydrates 43gFiber 0gSugar 40gProtein 7g