It can be prepared in just a few minutes, undoubtedly revolutionizing the concept of pastry. There Japanese flourless cake is an original and irreverent dessert, totally free of powders – except for just 10 grams of icing sugar – and made only with eggs.
From cartoons to reality, the secret of this cake lies in the processing of eggs, and even more so of egg whites. The latter, mixed with just a teaspoon of icing sugar, are whipped until stiff and placed in a pan on top of a base of beaten egg yolks.
Cooking takes place in the pananother distortion of the conventional idea of pastry, where the desserts necessarily go through an oven or a blast chiller.
The result is a soft sweetsimilar in consistency to one Japanese cheesecake; where every bite is a surprise. For some it’s hot air, for others it will be like biting into a cloud.
A surprising dessert that cannot be tried at least once in a lifetime.
Halfway between a cotton ball and a cloud, each slice of Japanese cake contains only 80 calories, making it, in fact, a very light dessert not only in terms of consistency.
Beat the egg yolks and cook them in a 24 cm oiled pan. Beat the egg whites with the icing sugar until stiff and pour over the omelette. Level and give the shape of your pan, cover with the lid and cook on a very low flame for 10 minutes. Remove from heat, cut in half while still hot and double on itself. Dust with icing sugar, divide into 3 slices and serve.