Components: 4 eggs 125 g of sugar 125 g of flour 2 teaspoons of yeast Preparation: Preheat your oven to 180°C. Butter and flour a 24 cm diameter mildew. Combine the flour with the yeast in a bowl. Beat the egg whites till stiff in one other massive container. Once they begin to foam nicely, add the sugar and whisk till you receive a agency and shiny meringue. Instantly add the egg yolks (flippantly whipped with a fork) whereas persevering with to whisk, and lastly the flour, and beat for about 1 extra minute at low pace in order to not make the whites fall. Pour the dough into its mildew, and bake for 20 minutes. Unmold and go away to chill on a rack.
