This recipe comes once again from the handwritten cookbook of my great-grandmother Jenny (1883-1940) and should have been something special even back at her time. These small cakes look great when served to guests. They taste lukewarm, but also very good cold. They are soft and moist with a crunchy top layer. Simply wonderfully easy to make and a real pleasure to eat.
220 grams of butter, soft
4 eggs, separated
220 grams of strong white flour
220 grams of raw cane sugar
Pinch of salt
1. Whisk the softened butter.
2. Gradually stir in the four egg yolks, sugar and salt.
3. Beat the four egg whites until stiff and fold them into the dough.
4. Fill into small, greased, heat-resistant cups and bake for 20-30 minutes at 180 ° C.
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