For 2 clay molds :
6 eggs
250g sugar
200gr of flour
- Beat the egg whites until stiff peaks form (don't forget to add a little salt before beating them). In a bowl, using a wooden spoon, gradually add the egg yolks and sugar, stirring gently. Then, slowly add the sifted flour while stirring.
- Preheat the oven to 180 °
- Brush the molds with butter and lightly flour them… paying particular attention to the ears and snout.
- Fill the molds… (almost 3/4 full…divide the batter between the 2 molds) Bake for approximately 35/40 minutes at 180°C
- Keep an eye on it… if the biscuit is golden brown… pierce it with a needle to check if it's cooked…
- Let it rest for 5 minutes before carefully unmolding and placing it on a wire rack. Once the cake has cooled, dust it with icing sugar…
