An egg white cake , soft and fluffy, which is easily suitable for any kind of topping you feel like. Suitable for when you collect more egg whites in the freezer
- 350 g egg white
- 200 g powdered sugar
- 150 g flour
- 1/2 teaspoon baking powder
- 50 g coconut
- vanilla essence
- For topping:
- 150 g of milk candy
- 150 g mascarpone
Preparation of the egg white cake:
Whisk the egg whites with a pinch of salt. Add half the amount of sugar and mix until the foam becomes shiny, like meringue. Flavor with vanilla essence, to taste.
Separately mix the flour with the baking powder, coconut and the rest of the sugar, then incorporate it into the egg white foam, mixing lightly with a spatula, with movements from top to bottom.
We pour the composition in 6 forms of silicone for muffins, the rest we put in a tray (17 cm in diameter) lined with baking paper. Bake over medium heat until lightly browned. The toothpick is tested.
Remove to a grill and leave to cool.
Mix the mascarpone with dulce de leche, then pour over the well-cooled cake.