Perfect patispanj
Our meeting with our grandchildren today was special, we are taking professionally made pictures with them for the first time, my grandmother was overjoyed to see them after a few weeks and made them this most common muffin-shaped patispan, which my mother often made for me while I was a child.
Preparation steps
- Preheat the oven to 180 ° C.
- Line a 23cm mold with a side strip, line it down with baking paper, which you cut to size, then spread butter on the paper and the sides of the mold, sprinkle with flour and shake off all the excess flour from the mold.
- The baking wire in the oven should be in the middle of the oven.
- Sift the flour on a plate and set aside.
- Put 5 egg yolks with 95 g of sugar in a large torture bowl and stir at the highest speed until they become thick and light yellow, about 5 minutes. Whisk the vanilla as well.
- Whisk the egg whites separately, on medium speed, until they triple and turn into a dream, then slowly add the remaining 95 g of sugar until the egg whites and sugar combine and become shiny. Be careful not to stir the egg whites, they will be dry. (When you turn the bowl upside down, the egg whites should stand in the bowl).
- With a rubber spatula, quickly but gently mix one third of the beaten egg whites into the egg yolks, then add half of the flour, which you will also gently mix into the mixture with a spatula, then add another third of the egg whites and proceed as before, then the other half of the flour and finish. egg whites, be careful not to mix them too much, because then the egg whites will save and the patispan will lose in quantity and softness.
- Pour into a greased mold, flatten on top and bake for about 20-30 minutes, or check with a toothpick, which you will stick in the middle and if it comes out clean, the patisserie is done, you can also check if you gently press the middle with your fingertips and the baked mixture comes back.
- When it is baked, go around the sides with a knife to release the stake, in case it sticks, put the wire on top and turn over and carefully peel off the baking paper. Turn the patisserie over again and allow to cool completely.
- You can use it immediately or wrap it well and leave it at room temperature for two days or in the freezer for up to two weeks.
- This can also be the basis for any cake. Pleasant
Serving
Since this recipe requires flour that is for cakes, those who do not have that flour can make it themselves, by measuring 150 g of flour and taking two tablespoons of that flour, put it back in the bag and add two tablespoons of starch flour. Mix everything together and sift at least 5 times, it will be just enough for the flour and starch flour to combine well, the more you sift the flour, the flour will be lighter, which means that your cake will be more airy. Your 150 g of cake flour is ready. I took it to the children only with powdered sugar and you can serve it with some vanilla sauce and fresh fruit if you want.
