Calories
195 kcal
Protein
12.2 g
Fat
5.7 g
Carbohydrates
23.8 g
Separate egg yolks from egg whites. Beat the whites with a mixer on a low speed until still.
Beat egg yolks in a separate bowl. Pour in milk, then semolina flour. Soak for 10 minutes. Add the remaining ingredients. Mix well.
Gently combine the whipped whites to the yolks. Mix well, then pour in the baking dish, greased with oil. Bake in the oven for 30 minutes until crust at 356 F. remove from oven, sprinkle with powdered sugar.
If the mixture is too runny, add more semolina flour.
Line a baking dish with parchment paper, then grease with oil.
How to separate egg yolks from egg whites? First wash the hands and eggs. Put the eggs in the fridge, so it will be easier to separate the yolks from the whites. Take 3 small bowls. Break the egg into the first bowl, trying not to break the yolk. Then drop it into your palm and take the other bowl. Make the whites drip through your fingers into the second bowl. Then add the separated yolks to the third bowl.
If you want to beat egg whites, use fresh and chilled eggs. Use ONLY a dry and clean bowl for mixing (without fat) which is made of steel or glass.
Bon Appetit!
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