A simple cupcake from the available products, suitable for breakfast and evening tea drinking.
Ingredients
Eggs – part 1
Margarine – 1 part
Flour – 1 part
Sugar – 1 part
Vanilla – to taste
Cooking process
This recipe of French cake once caught me on the Internet. Since I love recipes from the available products and simple in cooking, I immediately tried and now periodically prepare for tea for breakfast or as a basis for home cakes. The cake is also called “Four quarters”, because it consists of four ingredients in equal parts.
Prepare the ingredients:
First, weigh the eggs, for example, 4 pieces of C2.
I got about 220 grams in the shell.
Consequently, flour, sugar and butter or butter or margarine will also need 220 grams.
Measure out the right amount of all these ingredients.
Divide the eggs into squirrels and yolks.
Whisk the yolks with the sugar white.
Pour in a very soft butter or margarine.
Whisk.
Sift flour and mix thoroughly.
Add whipped proteins to this mass.
Interleave the proteins with a spatula or … with hands.
Transfer the dough into a mold, greased and sprinkled with flour or a manga.
Traditionally, the French cake, as I understand it, is baked in a rectangular long form, but any one will do.
Bake the cake in the oven at 180 degrees until cooked, i.e. after half an hour check it with a match or a wooden toothpick. If it’s dry, it’s ready.
Cold French cake can be decorated to taste, for example, just powdered sugar.
Have a nice tea!
Fruit cake “French”
A simple cupcake from the available products, suitable for breakfast and evening tea drinking.
Ingredients
Eggs – part 1
Margarine – 1 part
Flour – 1 part
Sugar – 1 part
Vanilla – to taste
Cooking process
This recipe of French cake once caught me on the Internet. Since I love recipes from the available products and simple in cooking, I immediately tried and now periodically prepare for tea for breakfast or as a basis for home cakes. The cake is also called “Four quarters”, because it consists of four ingredients in equal parts.
Prepare the ingredients:
First, weigh the eggs, for example, 4 pieces of C2.
I got about 220 grams in the shell.
Consequently, flour, sugar and butter or butter or margarine will also need 220 grams.
Measure out the right amount of all these ingredients.
Divide the eggs into squirrels and yolks.
Whisk the yolks with the sugar white.
Pour in a very soft butter or margarine.
Whisk.
Sift flour and mix thoroughly.
Add whipped proteins to this mass.
Interleave the proteins with a spatula or … with hands.
Transfer the dough into a mold, greased and sprinkled with flour or a manga.
Traditionally, the French cake, as I understand it, is baked in a rectangular long form, but any one will do.
Bake the cake in the oven at 180 degrees until cooked, i.e. after half an hour check it with a match or a wooden toothpick. If it’s dry, it’s ready.
Cold French cake can be decorated to taste, for example, just powdered sugar.
Have a nice tea!