Gâteau Mousseline from Memories of Gascony by Pierre Koffmann
Beat together the sugar, zest or hazelnuts, and egg yolks until very creamy. Gradually beat in the 2 flours with a wooden spoon. Beat the egg whites until stiff and very delicately fold them in. Bu...
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Ingredients
- 75 g/3 oz potato flour
- butter and flour for the tin
- 4 eggs, separated
- 50 g/2 oz plain flour
- finely grated zest of 1 orange or 1 lemon, or 25 g/1 oz ground hazelnuts
- 120 g/4½ oz caster sugar
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