Summary

Ingredients

• 7 egg (s)
• 1 pinch (s) salt
• 1 vanilla pod (s), the pulp it
• 300 g butter, soft
• 300 g suar
• 3 tablespoons sugar for the brew
• 150 ml rum or orange juice
• 175 g flour
• 100 g cornstarch
• 3 teaspoons, leveled baking powder
• 300 g couverture, white or semi-bitter

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Instructions

1. First separate 5 eggs. Beat the egg whites and salt until stiff, chill briefly.
2. Whip the vanilla pulp, butter and 300 g sugar creamy until the sugar is dissolved. Thoroughly stir in the remaining whole eggs one at a time. Stir in egg yolks (from the separated eggs) alternately with 50 ml of rum. Mix the flour, starch and baking powder, sift over the egg yolks and stir in. Finally fold the egg whites into the dough.
3. Preheat the grill or the top heat of the oven to 240 ° C. Spread about 3 tablespoons of dough evenly and thinly on the base of a tin (30 x 35 cm) covered with baking paper. Slide the form on the grid at a distance of 20 cm from the grill coils or the oven ceiling. Grill for 2 minutes until golden brown. Remove the mold, spread 3 tablespoons of batter in it, bake. Do this until all of the batter is used up.
4. Heat 3 tablespoons of sugar and remaining rum. Drizzle the cake with it and let it cool down. Melt the chopped couverture over a water bath. Cut the cake into 60 triangles, dip it upside down in the couverture and let it dry.