Butter (for greasing)
FOR THE CAKE
4 eggs (separated whites and yolks)
1/2 cup of cornstarch (90g)
1/2 cups of all-purpose flour (60g)
1 tablespoon of active dry yeast
1 container of aboriginal sorbet with coconut (345g - for topping)
2 tablespoons of confectioner's sugar (for dusting)
Butter (for greasing)
FOR THE CAKE
4 eggs (separated whites and yolks)
1/2 cup of cornstarch (90g)
1/2 cups of all-purpose flour (60g)
1 tablespoon of active dry yeast
1 container of aboriginal sorbet with coconut (345g - for topping)
2 tablespoons of confectioner's sugar (for dusting)
Preheat the oven to 350°F (medium)
Grease a baking dish of 23 cm x 34 cm with butter and reserve
PREPARE THE CAKE: in a blender, beat the egg whites until stiff peaks form (approximately 1 minute)
Add the yolks and cornstarch and blend until a light and fluffy cream forms (approximately 2 minutes)
Add the flour with yeast and mix delicately with a spatula until homogeneous
Place the mixture in the reserved baking dish and bake in the preheated oven until lightly golden (about 20 minutes)
Remove from the mold and let cool
Cut in half lengthwise
Place one half on a serving plate and reserve
Cut the other half into slices of 2 cm thickness and reserve
Cover with plastic wrap and chill in the freezer for about 4 hours
About 30 minutes before serving, remove from the refrigerator
Dust with confectioner's sugar and serve
143 calories per slice
