Mom's patish

Our mother often made us patisserie, sometimes topped with agave, sometimes dry - and it would always disappear faster than it appeared.

Preparation steps

Separate the yolks and whites from the five eggs. Whisk the egg whites in solid snow, add the sugar to the yolks and whisk well.
Combine egg yolks and egg whites and mix.
In another bowl, mix the flour and baking powder. Whisk with a mixer, gradually add the flour to the eggs.
Pour the mixture into an oiled pan measuring 20 x 35 cm.
Bake at 180 degrees until the patisserie is browned, about 15 minutes.
When it is baked, leave it to cool a bit and prepare the agda. In a pan, mix water and sugar, put to boil. When it boils, cut two slices of lemon and cook for 10 minutes on low heat.
Pour the hot agda slowly and evenly over the cold patisserie.
Leave for about 45 minutes for the patisserie to absorb the agda nicely, then cut into cubes and serve.

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