Steps

• Prepare the caramel, pour the sugar into a small saucepan and let it melt.

• Then add the cream and stir until it thickens a bit and let it cool.

• Whip the egg whites in the mixer or in a bowl with electric whisks, with a pinch of salt, when they are almost whipped, add the sugar and whip for a little longer.

• Separately, then work the yolks with a hand whisk.

• Combine the yolks with the whites and work, with the machine running also add the flour and work at a low speed so as not to deflate the mixture too much.

• Pour the caramel cream on the bottom of a baking dish, mine is about 7 inches x 4.3 inches, a bit larger is fine too.

• Add the frothy mixture by spoonfuls, imagine making 3 portions, 3 cylinders or 6 small mounds.

• Dust with powdered sugar and bake, cook for 7-8 minutes at 392°F in a hot oven.

• Remove from oven, sprinkle with powdered sugar and serve by cutting into pieces, it remains nicely moist at the bottom soaked in cream.

  Bon appétit

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