Whisk the egg whites and salt until stiff peaks form. Then beat the butter, egg yolks, sugar and vanilla sugar until fluffy. Add the crème fraîche and continue to beat briefly. Mix in the chocolate. Fold the flour, baking powder and egg whites into the mixture. Pour the mixture into the prepared glass jars. Put the glass jars on the tray in the cold cooking space. Bake (step 1). Serve the cake while still lukewarm.
Hot air 180°C for 25 Mins
Four heatproof 3dl glass jars, greased
1 sachet of
1 pinch of
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