- 125 g butter
Melt the butter in a bain marie
- 125 g sugar
- 1 eggs
In the meantime, separate the egg whites from the yolks and reserve the egg whites. Whisk the yolks with the sugar until the mixture turns white and frothy.
- 125 g cornflour
Stir in the cornflour (ti-son) spoon by spoon alternately with the melted butter.
- 25 g flour
- 1 bags vanilla sugar
- 125 ml milk
- ½ yogurt
Add the flour mixture then the milk, the yogurt and vanilla sugar, turn the egg whites into firm snow and then gently incorporate into the preparation.
- 1½ tsp spiced rum
Add the rum then butter the cake mold and pour the preparation. Bake for 40 minutes at Th°6 (180°C)