CINTHYA FIGUEROA

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CINTHYA FIGUEROA

Pastel of Claras

Name: Pastel of Claras
Prep time: 200 min
Cook time: 200 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 egg whites; 1 teaspoon cream of tartar; 1/2 teaspoons vanilla extract; 1/8 teaspoons salt; 1/4 cups sugar, plus 2 tablespoons; 1/2 cups cake flour, sifted

3h 20 mins

Low

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CINTHYA FIGUEROA

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This cake is very rich and has a very light consistency for its ingredients, it will go very well to a special occasion.

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Ingredients

6 portions

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6 egg whites
1 teaspoon cream of tartar
1/2 teaspoons vanilla extract
1/8 teaspoons salt
1/4 cups sugar, plus 2 tablespoons
1/2 cups cake flour, sifted

Preparation

Beat the egg whites (at room temperature) in a large bowl, until they form foam. Add the cream of tartar, vanilla and salt; Beat until smooth peaks. Gradually add the sugar, one tablespoon at a time, beating until it reaches a point of nougat (hard peaks).

Gently wrap the flour with the egg whites, one third at a time. Pour the pasta into a 20-centimeter round cake pan, ungreased.

Bake at 165º for 30 minutes. Let the cake cool in a mold, on a grill, for 40 minutes. Remove the cake from the mold and allow it to cool completely.

Ready :) to enjoy :)