Ingredients:
2 tablespoons of milk
2 tablespoons of honey
4 eggs
3/4 cup sugar
3/4 cup self-rising flour
Preparation:
- Preheat the oven to 160º. Put baking paper in the mold and spread with a little butter.
- Mix the honey with the hot milk and set it aside.
- Beat the egg whites until stiff, adding the sugar little by little.
- Add the beaten yolks little by little to the stiff egg whites.
- Add the sifted flour little by little and mix everything well.
- Add the honey and milk mixture and stir well.
- Pour the mixture into the mold, tap it a little to make sure there are no air bubbles.
- Bake it in the oven until the cake comes away from the walls and when you touch the surface it goes down and rises again (approximately 40-50 minutes).
- Once cooked, unmold the cake upside down, keeping it there for several hours to cool, covering it with transparent film so that it does not sink or lose moisture.
- After a few hours you can cut the Kasutera into slightly thick slices (about 2cm).