Separate the egg yolks from the whites and set them aside separately.
In a bowl, beat the softened butter (at room temperature) with the sugar until the mixture turns white and homogeneous. Add the egg yolks and the flour.
In another bowl, beat the egg whites until stiff peaks form and gradually incorporate them into the previous mixture. Gently add the baking powder.
Once the baking powder is incorporated, quickly pour the batter into the molds.
Place 1 or 2 tablespoons of batter in each mold with the help of a small spoon, then deposit 1 or 2 tablespoons of jam in each mold.
Make sure the jam is well wrapped in the batter. This will prevent problems when unmolding. Cover with the remaining batter and quickly place the molds in the oven.
Bake them for about 30 minutes. Check the end of the cooking by piercing one with the tip of a knife or better yet with a toothpick; it will be done when the tip comes out dry.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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