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4 eggs 60 g sugar 1 tbsp honey 60 g flour Beat eggs with honey and sugar until stiff. Mix flour in a mixer. Place in a 30x40 cm pan. Oven at 190 C for 8 to 12 minutes. Filling cream 500 g double cream 100 g icing sugar 10 g unflavored gelatin + 50 cc water 4 egg whites 100 g regular sugar Beat the double cream with the icing sugar until stiff. Make an Italian meringue: soak the sugar with 3 tablespoons of water and make a thick syrup at 120 C. Beat the egg whites with a teaspoon of sugar, add the boiling syrup and make an Italian meringue. Hydrate the gelatin and heat to melt. Add to the cream and then the meringue. Place a layer of sponge cake dough in a 20x30x5 cm mould, then the cream. Smooth and cover with another layer of dough. Chill for several hours. Egg yolk glaze: 4 egg yolks 1 teaspoon of cornstarch 150 grams of sugar (optional) 2 tablespoons of cognac Mix the ingredients in a bowl and place in a bain-marie, beating gently until it thickens. Pour the glaze over the sponge cake layer and return to the fridge until it cools well. When serving, sprinkle with powdered sugar and then burn with a blowtorch or electric griddle or under a grill. Cut the portions with a wet knife.