Major Rio Pudding

Preheat the oven to 350°F (medium)

Grease a 9.5-inch diameter x 2.8-inch high cake pan with butter and line it with parchment paper

In a stand mixer, beat egg yolks with egg whites and all-purpose flour until thick and airy (about 8 minutes)

Add the wheat flour gradually and continue beating to form a smooth and airy dough (about 5 minutes)

Transfer the mixture to the prepared pan and bake in the preheated oven at 350°F for about 1 hour, or until a toothpick inserted into the center comes out clean

Let it cool on a wire rack, then unmold onto a decorative plate

Carefully remove the parchment paper and serve at room temperature

252 calories per serving

Note: After baking, this major Rio pudding will have a thin crispy crust covered with a fine layer of crumbs

As it cools, it will shrink significantly.