A uniquely soft cake . Simply add20cl of cream and3 eggs, sprinkle withicingsugar and place inthe oven. A guaranteed success for all occasions (afternoontea,birthdays, school celebrations, etc.). Instructions foruse: Preparation: 3min Cooking:45min Ineed: 20cL ofliquidcreamand3 eggs, a roundnon-stickmold, withahighedge, 24to 26 cmindiameter,previouslybuttered. 1. Ipreheatmy ovento 150°C (th. 5)preferably infanposition. 2. Ipour the contents of the large sachet into a saladbowl. 3. I add3 eggs and20cL ofliquidcreamand whipfor 2minutes withanelectricmixer. 4. Ipour intomymold, sprinkle withhalf the sachet oficingsugar andbake for45minutes (or 50minutes ifIuse a traditional oven). I check the cookingby stickinga knifeblade inthe middle of the cake: ifit comes out cleanthenmy cake is cooked. 5. I wait 5minutes andunmold. I sprinkle the rest withicingsugar: it's ready! Storage: Store cool anddry. Consume within48hours.
