Gâteau à la Broche from Memories of Gascony by Pierre Koffmann
Put the flour, sugar, egg yolks, egg whites and butter in 5 separate bowls. Beat the egg whites until stiff. Take another bowl large enough to hold all the ingredients and put in a spoonful of each...
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Cooking tools:
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 24 eggs, separated
- 500 g/1 lb 2 oz butter, melted
- 500 g/1 lb 2 oz plain flour, sifted
- 500 g/1 lb 2 oz caster sugar
- 150 g/5 oz shelled walnuts
- crème anglaise, to serve
- 100 ml/4 fl oz rum
- 1 teaspoon salt
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