Panama Cake Batter
Ingrediënten
Ingredients for 1 Torte (10in (26 cm) diameter)
- 7 Egg yolks
- 2 tbsp 30 g Granulated sugar
- 4 tsp 2 cl Rum
- 1½ tsp 7 g Vanilla sugar
- Dash of salt
- Lemon zest
- 3 oz 90 g Couverture chocolate, dark
- 7 Egg whites
- ⅔ cup 140 g Granulated sugar for the egg whites
- ½ cup 60 g Flour
- 3 oz 90 g Almonds, ground
- 3 oz 90 g Hazelnuts, ground
- Butter for the form
Instructies
- Preheat the oven to 340 °F (170 °C).
- Beat the egg yolks with the granulated sugar, rum, vanilla sugar, salt, and lemon zest until creamy.
- Heat the chocolate in a double boiler and stir into the batter.
- Beat the egg whites to stiff peaks with the granulated sugar and fold into the egg yolk mixture.
- Mix the almonds, hazelnuts, and flour together, then fold into the batter.
- Fill a buttered form and bake for about 50 minutes, leaving the oven slightly open.
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